BBQ Man Cyprus
The islands event catering specialists
(+357) 96006750
Evening a la carte dining experience
45 EURO Per Adult 25 EURO Per Child up to 12 years
Our skilled team of chefs can create your very own in house 3 course dining experience for you and your guests.
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We take care of all the planning, grocery shopping, preparation, service and clean up, leaving you to sit back and relax while our team attends to your needs.
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We will liase with you planning out the perfect menu, paying special attention to any specific dietary requirements, then on the day we will arrive around 3 hours prior to service and take control of your kitchen for the duration. Upon service, our team will serve each course to your table whilst you enjoy the evening. We can even space out each course if you wish for any announcements or celebrations!
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Each guest chooses a starter, main course and dessert, from the available dishes you choose to make available on the night (depending on the size of the group)
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STARTERS
Garlic mushrooms in a white wine garlic sauce, served with crusty bread.
Tomato bruschetta served with fresh salad and a
balsamic reduction.
Stuffed peppers with spinach, sun-dried tomato and halloumi.
Mussels in a white wine, garlic and tomato sauce,
served with a crusty bread roll.
Prawn cocktail with cos lettuce, tomatoes, Marie
rose sauce and lemon wedge.
Goats cheese & bacon parcel, served with tomato salsa and side garnish.
Slow roasted pork ribs served with a smokey BBQ sauce.
Italian meat & cheese selection with olives, dips and breads.
MAIN COURSE
Beef stroganoff – Beef strips served in a mushroom, beef, onion and spice sauce, served with rice and seasonal vegetables.
Sea bass Fillets – Two fillets of lemon sea bass, grilled and served with seasonal vegetables & potatoes.
Ribeye steak – 8oz of Ribeye steak grilled to your liking and served with mushrooms, tomatoes & shallots with chips, salad or vegetables
Moussaka – Potato, pepper, aubergine & courgette with tomato sauce, bechamel sauce and cheese served with a fresh salad.
Chicken a la crème – A chicken supreme with a white wine, garlic & mushroom sauce, served with rice, seasonal vegetables and parmesan cheese.
Wild mushroom & tarragon risotto – A thick creamy wild mushroom & tarragon risotto, served with garlic baguette.
Lamb rack – A rack of lamb, cooked medium rare, with red wine reduction, served with mashed potatoes and seasonal vegetables.
Fillet of salmon – A maple coated fillet of salmon served on a bed of rice with a honey mustard sauce.
Seafood linguine – A mix of salmon, king prawn and cod chunks served in a creamy white wine sauce on a bed of pasta linguine.
DESSERTS
Cheeseboard selection with fruit, biscuits & homemade fruit chutney.
Crème brulèe served with sweet shortbread biscuits.
Bailey’s chocolate cheesecake served with fresh cream & strawberries.
Apple pie served with crème anglaise.
Italian tiramisu – a coffee & chocolate flavoured dessert.
Chocolate brownies served with ice-cream & strawberries.
Lemon tart served with strawberries and cream.
Seasonal fruit platter.