COCKTAIL RECEPTION

MINI TOMATO FLAVOURED ROLL FILLED WITH LOMO IBERICO (CURED IBERIAN PORK LOIN)
JAMÓN IBÉRICO DE BELLOTA (TRADITIONAL IBERIAN/SPANISH HAM)
HUMUS TOPPED WITH BONITO-TUNA BELLY
FOIE GRAS AND CHOCOLATE BONBON TOPPED WITH A WASABI POWDER
MINI-CREPES FILLED WITH SLOW-RAISED BABY CHICKEN AND GRAPES AL MOLE (CHOCOLATE FLAVOURED MEXICAN SAUCE)
BEEF TATAKI WITH A DUSTING OF SEASAME SEEDS
SHOT OF GREEN GAZPACHO (COLD SPANISH SUMMER SOUP)
SALMON AND MANGO SKEWER
BOLETUS MUSHROOM PASTEL TOPPED WITH A TRUFFLE CREAM
BITE SIZE BLOCKS OF GRANNA PADANO ITALIAN CHEESE
CUTTLEFISH PASTRY BAGS ACCOMPANIED BY A SWEET AND SOUR PASSIONFRUIT SAUCE
MUSHROOM GNOCHIS
HAKE MINI-BITES COVERED IN A CORRIANDER SEED INFUSED BATTER
SPICED BABY LAMB MEATBALLS ACCOMPANIED BY A HONEY AND SEASAME SAUCE
MINI CROQUETTES FILLED WITH JAMÓN IBÉRICO (TRADITIONAL IBERIAN/SPANISH HAM)

 

WEDDING MENU 1: STARTER + MAIN + DESSERT

STARTERS TO SELECT ONE:
SPIDERCRAB GAZPACHO SOUP (COLD)
STAWBERRY AND TOMATO GAZPACHO SOUP SERVED WITH A TOMATO AND VIRGIN OLIVE OIL SORBET (COLD)
PRAWN AND AVOCADO VICHYSSOISE (COLD)
CREAM OF PUMPKIN SOUP WITH JAMON IBERICO SHAVINGS (COLD OR HOT)
GREEN TOMATO SOUP WITH A WHITE CHEESE MOULD, TOPPED BY FIG COMPOTE (HOT)
LIGHT CREAM OF MUSHROOM SOUP WITH JAMON AND TOPPED BY CARRILERA CUBES (HOT)
CREAM OF LOBSTER SOUP WITH LOBSTER MEAT AND TOPPED BY A CREAMED POTATO PARMENTIER (HOT)

LAYERED VEGETABLE SLICE WITH A CHEESE AND MAJORAM CREAM (WARM)
SALMON TARTAR SERVED WITH A SAVOURY MANGO MOUSE, TOPPED BY VEGETABLE JELLIES (COLD)
GAMBON PRAWN SALAD WITH RED PEPPER SORBET (COLD)
SPIDERCRAB PUFF PASTRY WITH TARAGON MUSELINA (HOT)

MARINATED PATRIDGE SALAD (COLD)
SMOKED SALMON COMPOSITION WITH DUCK FOIE GRAS AND WATERCRESS ALI-OLI (COLD)
FRESH PASTA ENVELOPE FILLED WITH ASSORTED VEGETABLES AND PRAWNS (HOT)
SAUTEED SCALLOPS WITH FRESH TRUFFEL PASTA (HOT)
MARINATED SEABASS FILLETS WITH TOMATO TARTAR AND A ROCKET AND BURRATA (FRESH ITALIAN CHEESE) SALAD (COLD)
CARABINEER PRAWNS OR SHRIMPS WITH A SAVOURY MUSHROOM SPONGE (HOT)

SALTWATER CRAYFISH TAILS WITH TOMATO TARTAR (COLD)
LOBSTER SALAD (COLD OR HOT)
FOIE, GREEN BEAN AND SUNDRIED TOMATO SALAD (COLD OR HOT) 

**
MOJITO SORBET
**

MAIN COURSE TO SELECT ONE:
COD LOIN SERVED WITH AUBERGINE PISTO AND FRIED ROCKET
CORVINA SUPREME FILLET SERVED WITH A CHIMICHURRI SAUCE. ACCOMPANIED BY A VEGETABLE JULIENNE
SEA BASS SERVED WITH A SAVOURY SPIDERCRAB FLAN, ACOMPANIED BY BELUGA LENTILS
HAKE SUPREME FILLET ACCOMPANIED BY A PRAWN FILLED SEA EGG
HAKE SUPREME FILLET WITH CLAMS AND A PARSLEY SAUCE
MONKFISH SERVED WITH MUSHROOMS
ROASTED FLOUNDER ACCOMPANIED BY A POTATO AND CARROT REVOLCANA
LEG OF GUINEA FOWL, DEBONED AND STUFFED WITH FOIE AND MUSHROOMS
DUCK CONFIT SERVED WITH SAUTEED APPLES AND A GRAPE SAUCE
VEAL CARRILERA (CHEEK) SERVED WITH A RED WINE SAUCE AND APPLE COMPOTE
DEBONED, TENDER BULLS TAIL IN A PUFF PASTRY BASKET
SIRLOIN STEAK SERVED WITH GRILLED VEGETABLES AND A CREAMY POTATO SLICE
SIRLOIN STEAK ACCOMPANIED BY GRILLED FOIE, VEGETABLES AND ROOT VEGETABLE SLICE
DEBONED CENTRE OF SUCKLING LAMB SHOULDER GLAZED WITH A ROSEMARY SAUCE ACCOMPANIED BY AN AUBERGINE CAVIAR
FILLETED BABY WILD PIGEON BREAST ACCOMPANIED BY PUMKIN AND PLUM COMPOTE

DESSERTS TO SELECT ONE:

VANILLA MILLE FUILLE SERVED WITH FRESH FRUIT AND A DARK CHOCOLATE MOUSSE
CHOCOLATE COULANT WITH A FIG CENTRE AND ALMOND-MILK ICECREAM
COCKTAIL GLASS OF GREEK YOGHURT WITH A PUMPKIN COMPOTE, PUMPKIN SLICE, BLUEBERRIES AND TOPPED BY A VIOLET ICECREAM
COCKTAIL GLASS OF WHITE CHOCOLATE, FRUITS OF THE FORREST AND PISTACHIO STREUZAL
CHOCOLATE DOME SERVED WITH FRESH FRUIT
CHOUX FILLED WITH CARAMEL. SERVED WITH AN ENGLISH CREAM AND ACCOMPANIED BY A MANGO COMPOTE
LEMON MERINGUE TARTLET
MERINGUE WITH A DELICATE PRALINE CREAM AND A DARK CHOCOLATE SHELL

COFFEE AND TEA, SWEET TREATS, LICQUOR SERVICE.


WINE CELLAR:
RED WINE: CRIANZA RIOJA AZPILICUETA
WHITE WINE: RUEDA VERDEJO VIÑA MOCEN
SPARKLING WINE: BRUT AÑ
BEERS, SOFTDRINKS, JUICES, STILL AND SPARKLING MINERAL WATER


OPEN BAR:
WHISKIES: J&B. - BALLANTINES. - WHITE LABEL
GINS: BOMBAY. - BEFEATHER.
RUMS: BRUGAL.- CACIQUE
VODKAS: ABSOLUT.- SMIRNOFF


SNACK (TRAY SERVICE): MINI ROLLS FILLED WITH CURED SPANISH MEATS, TENDERBEEF MINI-HAMBURGERS, MINI PIZZAS

CANDY BAR

 

WEDDING MENU 2: STARTER + FISH + MEAT + DESSERT

STARTERS TO SELECT ONE: 
SPIDERCRAB GAZPACHO SOUP (COLD)
STAWBERRY AND TOMATO GAZPACHO SOUP SERVED WITH A TOMATO AND VIRGIN OLIVE OIL SORBET (COLD)
PRAWN AND AVOCADO VICHYSSOISE (COLD)
CREAM OF PUMPKIN SOUP WITH JAMON IBERICO SHAVINGS (COLD OR HOT)
GREEN TOMATO SOUP WITH A WHITE CHEESE MOULD, TOPPED BY FIG COMPOTE (HOT)
LIGHT CREAM OF MUSHROOM SOUP WITH JAMON AND TOPPED BY CARRILERA CUBES (HOT)
CREAM OF LOBSTER SOUP WITH LOBSTER MEAT AND TOPPED BY A CREAMED POTATO PARMENTIER (HOT)

LAYERED VEGETABLE SLICE WITH A CHEESE AND MAJORAM CREAM (WARM)
SALMON TARTAR SERVED WITH A SAVOURY MANGO MOUSE, TOPPED BY VEGETABLE JELLIES (COLD)
GAMBON PRAWN SALAD WITH RED PEPPER SORBET (COLD)
SPIDERCRAB PUFF PASTRY WITH TARAGON MUSELINA (HOT) 

MARINATED PATRIDGE SALAD (COLD) 
SMOKED SALMON COMPOSITION WITH DUCK FOIE GRAS AND WATERCRESS ALI-OLI (COLD) 
FRESH PASTA ENVELOPE FILLED WITH ASSORTED VEGETABLES AND PRAWNS (HOT)
SAUTEED SCALLOPS WITH FRESH TRUFFEL PASTA (HOT)
MARINATED SEABASS FILLETS WITH TOMATO TARTAR AND A ROCKET AND BURRATA (FRESH ITALIAN CHEESE) SALAD (COLD)
CARABINEER PRAWNS OR SHRIMPS WITH A SAVOURY MUSHROOM SPONGE (HOT)

SALTWATER CRAYFISH TAILS WITH TOMATO TARTAR (COLD) 
LOBSTER SALAD (COLD OR HOT) 
FOIE, GREEN BEAN AND SUNDRIED TOMATO SALAD (COLD OR HOT) 

FISH COURSE TO SELECT ONE:
COD LOIN SERVED WITH AUBERGINE PISTO AND FRIED ROCKET
CORVINA SUPREME FILLET SERVED WITH A CHIMICHURRI SAUCE. ACCOMPANIED BY A VEGETABLE JULIENNE
HAKE SUPREME FILLET ACCOMPANIED BY A PRAWN FILLED SEA EGG
SEA BASS SERVED WITH A SAVOURY SPIDERCRAB FLAN, ACOMPANIED BY BELUGA LENTILS
HAKE SUPREME FILLET WITH CLAMS AND A PARSLEY SAUCE
MONKFISH SERVED WITH MUSHROOMS
ROASTED FLOUNDER ACCOMPANIED BY A POTATO AND CARROT REVOLCANA

**
MOJITO SORBET
**

MEAT COURSE TO SELECT ONE:
LEG OF GUINEA FOWL, DEBONED AND STUFFED WITH FOIE AND MUSHROOMS
DUCK CONFIT SERVED WITH SAUTEED APPLES AND A GRAPE SAUCE
VEAL CARRILERA (CHEEK) SERVED WITH A RED WINE SAUCE AND APPLE COMPOTE
DEBONED, TENDER BULLS TAIL IN A PUFF PASTRY BASKET
SIRLOIN STEAK SERVED WITH GRILLED VEGETABLES AND A CREAMY POTATO SLICE
SIRLOIN STEAK ACCOMPANIED BY GRILLED FOIE, VEGETABLES AND ROOT VEGETABLE SLICE
DEBONED CENTRE OF SUCKLING LAMB SHOULDER GLAZED WITH A ROSEMARY SAUCE ACCOMPANIED BY AN AUBERGINE CAVIAR

FILLETED BABY WILD PIGEON BREAST ACCOMPANIED BY PUMKIN AND PLUM COMPOTE

DESSERTS TO SELECT ONE: 

VANILLA MILLE FUILLE SERVED WITH FRESH FRUIT AND A DARK CHOCOLATE MOUSSE
CHOCOLATE COULANT WITH A FIG CENTRE AND ALMOND-MILK ICECREAM
COCKTAIL GLASS OF GREEK YOGHURT WITH A PUMPKIN COMPOTE, PUMPKIN SLICE, BLUEBERRIES AND TOPPED BY A VIOLET ICECREAM
COCKTAIL GLASS OF WHITE CHOCOLATE, FRUITS OF THE FORREST AND PISTACHIO STREUZAL
CHOCOLATE DOME SERVED WITH FRESH FRUIT
CHOUX FILLED WITH CARAMEL. SERVED WITH AN ENGLISH CREAM AND ACCOMPANIED BY A MANGO COMPOTE
LEMON MERINGUE TARTLET
MERINGUE WITH A DELICATE PRALINE CREAM AND A DARK CHOCOLATE SHELL

COFFEE AND TEA, SWEET TREATS, LICQUOR SERVICE.


WINE CELLAR:
RED WINE: CRIANZA RIOJA AZPILICUETA
WHITE WINE: RUEDA VERDEJO VIÑA MOCEN
SPARKLING WINE: BRUT AÑ
BEERS, SOFTDRINKS, JUICES, STILL AND SPARKLING MINERAL WATER


OPEN BAR:
WHISKIES: J&B. - BALLANTINES. - WHITE LABEL
GINS: BOMBAY. - BEFEATHER.
RUMS: BRUGAL.- CACIQUE
VODKAS: ABSOLUT.- SMIRNOFF


SNACK (TRAY SERVICE): MINI ROLLS FILLED WITH CURED SPANISH MEATS, TENDERBEEF MINI-HAMBURGERS, MINI PIZZAS

CANDY BAR 

CHILDRENS MENU
HAM AND CHEESE MINI SANDWICHES
SPANISH HAM CROQUETTES
MINI HAMBURGER
MINI PIZZA

 ****

CRUMBED CHICKEN FILLET WITH FRENCH FRIES
OR
SLICED SIRLOIN WITH FRENCH FRIES

 ****

CHOCOLATE CAKE


THE MENU PRICE INCLUDES:
SELECTED MENU
WAITER SERVICE (1 FOR EVERY TABLE OF 10 GUESTS)
MAITRE DEES AND SERVICE DIRECTOR
TABLES AND CHAIRS
COMPLETE TABLEWARE: CROCKERY, GLASSWARE AND CUTTLERY
TABLECLOTHS IN LINEN, SATIN-SILK, COTTON OR TAFETA,
PRINTED MENU CARD (ONE PER GUEST)
FLORAL TABLE CENTREPIECE
BACKLIT-STYLE BARS FOR THE BAR SERVICE
COMPLIMENTARY TEST MENU FOR 6 PEOPLE. FOR ADDITIONAL GUESTS THERE IS A CHARGE OF 90 € + 10% IVA WITH A MAXIMUM OF 2 EXTRA GUESTS.
PRICING AND ORGANIZATION IN ALL NECESSARY CONTRACTED EXTRAS. FOR EXAMPLE: COCTAIL BAR SERVICE, CHILL OUT ZONE, TARPAULIN, CHILDREN ENTERTAINMENT, GENERATORS, AND ETCTERA.