R E C E P T I O N · T H R E E C O U R S E M E N U · D E S S E R T TA B L E · E N D O F PA R T Y · B E V E R A G E S
s o c i a l e v e n t
Reception
8 pass arround canapes
c o l d canap e s
• Baby potatoes with cream cheese
and uruguayan caviar
• Shrimp tart with orange mayonnaise
• Veal terrine with beef huele
• Seared tuna with mango chutney
• Buffalo mozzarella and roasted tomato smoothie
• Ginger and carrot marinated salmon
• Smoked salmon roll with ricotta cheese
• 5 spices deep fried duck and rice roll
• Serrano ham skewer with potato tart
• Pear and blue cheese tart
• Black olive magdalenas with cheese mousse
• White fish ceviche with avocado
• Beef carpaccio with smoked bellpepper chutney
h o t canap e s
• Beef empanadas
• Chicken “Satay”
• Mini cheese quiche
• Tomato and mozzarella strudel
• Ham and cheese empanadas
• Salmon mini quiche
• Wrapped prawns in Kadaif dough
• Caprese empanadas
• Tuna tempura with Teriyaki sauce
• Deep fried calamar
• Pork kebab with pineapple sauce
• Roasted portobello mushroom balls
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Three Course Menu
o p t i o n i
Burrata salad, roasted beetroots,
mixed fresh herbs, preserved lemon and capers
“Black Angus” beef tenderloin, potato mousseline,
smoked bacon ragoût, confit of onions with
herbed butter and port wine sauce
Roasted apple tart, citrus jelly and raspberry sorbet
Coffee, tea & petit fours
• • •
Roasted carrot and pumpkin soup,
With Madras curry, mascarpone
and toasted hazelnuts
Pink salmon filled with shrimp cream, puff pastry
wrapped vegetable julienne, seafood ragoût
Red fruit sponge biscuit financier, mixed berries
and mint sorbet
Coffee, tea & petit fours
• • •
Herbed swordfish carpaccio, avocado-sherry salad,
cilantro, orange vinaigrette and sprout salad
Braised lamb shank with thyme - potato confit
and roasted zucchini purée
Dulce de leche mousse, ricotta ice cream
and pistachio crocant
Coffee, tea & petit fours
• • •
o p t i o n i i
Chicken liver terrine with tomato cherry
chutney and port wine, herbs and aioli
Slow braised veal cheek, lemon, ginger,
crunchy dried fruit polenta and Malbec sauce
Chocolate tasting, hot, cold and crunchy
Coffee, tea & petit fours
• • •
Shrimp, tomato and sautéed artichoke,
‘Romesco’ sauce and green leaves
“Black Angus” veal tenderloin, potato terrine,
Serrano ham, mushrooms, sweet potato and leek
purée, thyme sauce
Mascarpone cheese tart, confit dried apricot,
hazelnut streusel, vanilla ice cream
Coffee, tea & petit fours
• • •
Smoked salmon terrine, uruguayan caviar,
citrus vinaigrette, green leaves
6 hour cooked leg of lamb, confit potatoes,
glazed shallots, lamb jus with thyme
Soft coffee cake, vanilla cream and white
chocolate sorbet
Coffee, tea & petit fours
• • •
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o p t i o n i i i
Mediteranean grilled vegetable terrine,
nicoise salad, pesto sauce and ricotta mousse
Roasted pork sirloin, glazed carrots
and creamy cabbage purée
Crispy sablée almond, pear poached in honey
and flowers and ice tea sorbet
Coffee, tea & petit fours
• • •
Crusted tuna with sesame-wasabi mayonnaise
and pineapple cannelloni
Pheasant breast, quinoa-vegetable taboulle,
creamy carrot and ginger purée
Cold chocolate milk, coffee cream
and caramelized banana ice cream
Coffee, tea & petit fours
• • •
Sweetbread and pumpkin risotto
Black hake, octopus ragoût, saffron sauce
Chocolate crisp and passion fruit sorbet
Bavaroise pineapple and lime, raspberry cream
and pistachio crispy
Coffee, tea & petit fours
• • •
Three Course Menu
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B E V E R A G E S
s tart e r o p t i o n s
Mozzarella sticks with basil and tomatoe coulis
or
Noquis with sauce
or
Ham and cheese quiche with green salad
ma i n c o u r s e o p t i o n s
Mini burger with french fries
or
Breaded veal steak with potato purée
or
Cannelloni with tomato sauce
d e s s e rt
Chocolina millefeuille, white chocolate
cream and chocolate sorbet
or
Vanilla caramel cream, creamy dulce de leche
and american cream ice cream
or
Oreo cheesecake, strawberry ice cream
Kids Menu
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B E V E R A G E S
c h e e s e s
Selection of the best argentinean cheeses
Selection from our Cheese Room, accompanied
by fruit, bread, dried fruit and chutneys
c h e e s e s an d c o l d c u t s
Selection of the best argentinean cheeses
& selection of argentinean cold cuts
(mortadela, spianatta, fuet, natural ham, prosciutto)
ham
Aged for 14 months, with breads and olives
sa lty o p t i o n s ca s s e r o l e s s t e w s
• Chicken curry, coriander pumpkin purée
• Beef and mushroom ragoût in red wine sauce
with sautéed vegetables
• Lamb with glazed baby onion,
roasted baby potatoes
• Pork in mustard sauce and roasted apple purée
and glazed rosemary carrots
• Mushroom risotto
r i s o t to
• Mushroom
• Smoked salmon and mascarpone cheese
• Saffron and rocket salad
• Asparagus
• Seafood and tomatoes
b ru sc h e t ta s
• Smoked salmon, avocado mousse
• Blue cheese and grilled mushrooms
with rosemary-pear
• Confit serrano ham tapenade
and grilled tomatoes
• Basil chicken and tomato confit
• Vegetable caponata with ricotta and basil
• Red pepper “Piperade” with goat cheese
• Cod fish ‘Brandade’ with grilled red bell peppers
• Grilled red bell peppers marinated
with garlic and Paisley
ar g e n t i na
Selection of typical north argentinean
empanadas and tamales
• Beef empanada
• Ham and cheese empanada
• Sweet corn empanada
• Chicken tamale
• Beef tamale
Additional Stations
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B E V E R A G E S
pa s ta s
• Ravioli
• Pappardelle
• Rigantoni
• Penne
• Orecchiette
Sauces
• Tomato
• Bolognese
• Mushroom cream
• Pesto
• Arrabbiata
• Carbonara
s ea f o o d s tat i o n
Oyster selection, shrimps, salmon, octopus,
swordfish carpaccio, squid in it’s own ink
m eat s
Selection of the best argentinean cuts
• Tenderloin beef
• Rib-eye
• Roll herbed marinated chicken
• Sliced pork with mustard
With breads and sauces
(chimichurri, criolla, beef jus, mustard)
oy s t e r s
Display of fresh patagonian oysters
accompanied with a variety of sauces:
Lemon, tabasco, english sauce, oyster, thousand
island, sour cream, spicy ketchup
cav i ar
Salmon roe and garnish
Blinis, toast ‘Melba’, sour cream, lemon,
boiled egg, parsley
Uruguayan caviar and garnish
Blinis, toast ‘Melba’, sour cream, lemons,
boiled egg, parsley
Additional Stations
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m e sa d u lc e
• Chocolate cake, strawberry cake and lemon cake
• Nut and caramel pie
• Mini chocolate cake
• Mini cake baked apple and honey
• Mini passion fruit cake, black chocolate
and white chocolate
• Dulce de leche Moulleux
• Fresh fruit gazpacho
• Chocolate mousse cups and glasses of fresh fruit
• Pyramid of chocolate and caramel
• Mini banana and passion fruit cake
c o m m e m o rat i v e cak e
Dessert Table
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Selection of pizzas and quiches
or
Station of the best argentinean meat cuts
or
Ham & cheese croissants
or
Hot chocolate with “churros”
or
Selection of empanadas
(beef, ham & cheese, caprese, sweet corn)
End of Party
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n o n a lc o h o l i c b e v e rag e sMineral Water, soft drinks and natural juice
w i n e s
Classic
Familia Gascón Chardonnay,
Winery Escorihuela Gascón (Mendoza)
Familia Gascón Cabernet Sauvignon,
Winery Escorihuela Gascón (Mendoza)
Toast with Sparkling Familia Gascón Extra Brut
Winery Escorihuela Gascón (Mendoza)
or
Terrazas Alto Del Plata Chardonnay,
Winery Terrazas de los Andes (Mendoza)
Terrazas Alto Del Plata Malbec,
Winery Terrazas de los Andes (Mendoza)
Toast with Sparkling Chandon Extra Brut
or
Alamos Chardonnay,
Winery Catena Zapata (Mendoza)
Alamos Reserva Malbec,
Winery Catena Zapata (Mendoza)
Toast with Sparkling Alamos Extra Brut,
Winery Catena Zapata (Mendoza)
Premium
Finca La Linda Chardonnay,
Winery Luigi Bosca (Mendoza)
Finca La Linda Malbec,
Winery Bodega Luigi Bosca (Mendoza)
Toast with Sparkling Finca La Linda Extra Brut
or
Trumpeter Chardonnay,
Winery Rutini (Mendoza)
Trumpeter Malbec,
Winery Rutini, (Mendoza)
Toast with Sparkling Trumpeter Extra Brut,
Winery Rutini (Mendoza)
or
Escorihuela Gascon Viognier,
Winery Escorihuela Gascón (Mendoza)
Escorihuela Gascón Malbec,
Winery Escorihuela Gascón (Mendoza)
Toast with Sparkling Escorihuela Gascón Extra
Brut,
Winery Escorihuela Gascón (Mendoza)
Alta Gama I
Luigi Bosca Reserva Chardonnay,
Winery Luigi Bosca (Mendoza)
Luigi Bosca Reserva Malbec,
Winery Luigi Bosca (Mendoza)
Toast with Sparkling Luigi Bosca Extra Brut
or
Colección Rutini Sauvignon Blanc,
Winery La Rural (Mendoza)
Colección Rutini Cabernet - Malbec,
Winery La Rural (Mendoza)
Toast with Sparkling Trumpeter Extra Brut
or
Terrazas Reserva Chardonnay,
Winery Terrazas de los Andes (Mendoza)
Terrazas Reserva Malbec,
Winery Terrazas de los Andes (Mendoza)
Toast with Sparkling Chandon Extra Brut
Alta Gama II
Angélica Zapata Chardonnay,
Winery Catena Zapata (Mendoza)
Angélica Zapata Malbec,
Winery Bodega Catena Zapata (Mendoza)
Toast with Sparkling Rosel Boher Brut
Beverages
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s par k l i n g w i n e
Sparkling Wine during all the event
Chandon Extra Brut
Luigi Bosca Brut Nature
Baron B Extra Brut
o p e n b ar
Standard Brands
Whisky Famous Grouse
Gancia
Campari
Martini Extra Dry and Martini Rosso
Gin Bombay
Vodka Smirnoff
Tequila Souza
Ron Havana Blanco
Pisco Capel
Cointreau
Baileys
Tía María
Cerveza Quilmes
Red Bull
Cocktails
Mineral water, soft drinks
and natural juices
Premium Brands
Whisky J.W. Black Label
Macallan 12 year
Gancia
Campari
Martini Extra Dry and Martini Rosso
Gin Tanqueray
Vodka Absolut
Tequila José Cuervo
Ron Havana Club 3 years
Pisco Capel
Amarula
Cointreau
Baileys
Kalhua
Frangelico
Quilmes and Stella Artois Beers
Red Bull
Cocktails
Mineral water, soft drinks and natural juices
Caipirinhas, Margaritas y Mojitos
Caipirinhas with orange
and Caipirinhas with strawberries
Margarita with orange and Margarita
with pineapple
Classic Mojito and Ginger Mojito
Beverages
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