Download - WEDDING MENU · wedding menu rub Í starter whit e garlic , smoked sardine and almond ice cream scallo ps with parmentie r of jabugo and pedro ximenez seasonal veg etables, mushroom

WEDDING MENUR U B Í

A P P E T I Z E R

T O M A T O B I S C U I T A N D B O N I T O T A T A K I

R U S S I A N S A L A D T O A S T A N D P I Q U I L L O P E P P E R S

O R A N G E , O L I V E A N D M I N T S A L A D

Q U I N O A W I T H E G G P L A N T A N D D R Y T O M A T O

B E E T R O O T T A R T A R E , A N C H O V Y , A N D Y O G U R T

M U S S E L S W I T H S A F F R O N S A B A Y O N A N D B A S I L

R O Y A L C R A B A N D W A S A B I M A Y O N N A I S E

E M P A N A D A I B É R I C A

T O A S T O F C R Y S T A L B R E A D A N D I B E R I A N H A M

M I N I C L U B S A N D W I C H

H O T P O T A T O F O A M A N D C R A Y F I S H

I B E R I A N C O N S O M M E A N D T R U F F L E Y O L K

C R E A M Y F O I E - G R A S A N D L E N T I L S

L E M O N C H I C K E N C H I C H A R R Ó N

C O D 5 2 C A N D C A T A L A N V E G E T A B L E S " S A M F A I N A "

O C T O P U S A N D R O A S T E D P O T A T O W I T H K I M C H I

A S T R O C H I C K E N C R O Q U E T T E S

C U R R Y W U R S T

A N T I C U C H O O F I B E R I A N S I R L O I N A N D Y E L L O W A J Í

R U S S I A N S T E A K S W I T H T A R T A R S A U C E

W I N E S O F YO U R C H O I C E

[ S E E P R E M I U M W I N E S C A R D ]

B E E R

M I N E R A L W A T E R

S O F T D R I N K S

F R U I T J U I C E

[ 3 0 M I N . ]

V A T N O T I N C L U D E D

S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T

THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE

M I N I M U M 2 0 G U E S T S | PRINTING MENUS AND TABLES DECORATION INCLUDED

H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .

WEDDING MENUR U B Í

S TA R T E R

W H I T E G A R L I C , S M O K E D S A R D I N E A N D A L M O N D I C E C R E A M

S C A L L O P S W I T H P A R M E N T I E R O F J A B U G O A N D P E D R O X I M E N E Z

S E A S O N A L V E G E T A B L E S , M U S H R O O M S , P O A C H E D E G G

A N D V E G E T A B L E B R O T H

F I R S T C O U R S E

S E A B R E A M W I T H C O N S O M É O F R E D P R A W N A N D S H A L L O T S

P R A W N S A L A D , G R E E N C U R R Y , C O C O N U T A N D T H A I S C E N T S

R O A S T E D F O I E - G R A S W I T H S T E W E D P I N E A P P L E S O R B E T

S E C O N D C O U R S E

G U I N E A F O W L S T U F F E D O F D R I E D F R U I T S

A N D A P R I C O T S W I T H R O A S T J U I C E

I B E R I A N C H E E K S , C A U L I F L O W E R C R E A M A N D C U R R Y

S K E W E R E D H A K E , S C A L L I O N O N I O N C R E A M A N D G R E E N A P P L E

D E S S E R T

F L A N O F C O F F E E , M I L K A N D C O C O A

C O C O , P A S S I O N A N D B A S I L

C H O C O L A T E , C H E S T N U T S , A N D V A N I L L A

M I G N A R D I S E S




N A T U R A L I N F U S I O N S

C O F F E E S U R A M É R I C A P R E M I U M

9 8 E U R O






C E L E B R A T I O N C A K E

WEDDING MENUÁ M B A R

A P P E T I Z E R

CRISPY R ICE

C RUDITES W ITH HUMMUS AND TZATZ IK I

CL OUDS OF PEAS AND BLACK GARL IC

OUR "VEGETABLE OYSTER"

SEAFOOD SAL AD AND AVOCADO

CHOP - SUEY OF MOLLUSCS

W IL D SALMON TOAST AND RED CAVIAR

R ED T UNA TARTARE , SES AME SEEDS AND SEAWEED

ROLL OF ROAST BEEF OF "OLD COW" , AND MANCHEGO CHEESE

C H IC KEN BL IN I CREAMY SOUR CREAM & RED CAVIAR

TOMATO W ATER AND V IC FUET

PLUM- CAKE OF BUT IFARRA , PORK SAUSAGE

STEAK TARTAR E "V IVA MÉX ICO"

SANDW ICH OF AGED GOUDA AND ASPARAGUS

CHEESE SANDW ICH WITH NUTS

IBER IAN HAM CROQUETTES

CEC INA CROQUETTES

R ICE SEA AND MOUNTAIN

TANDOORI PRAWNS

UD ON OF CARABINEROS S HR IMP AND VEGETABLES

CHIL I CRAB

HAKE R O MAN W ITH FR IED GREEN PEPPER EMULS ION

TRADIT IONAL COD FR ITTERS

VEGETABLE TEMPURA AND PORK EAR AL PONZU

IBER IAN PORK HAR UMAKI , EDAMAME AND SQUID SALSA

MIN I CACHOP OS

PEPPER F IL L ET OF BEEFSTEAK WITH OPORTO SAUCE

LAMB SKEW ERS "RAS EL HANOUT" STYLE

TER IYAK I CH ICKEN AND PEANUT S



B E E R


S O F T D R I N K S

F R U I T J U I C E

[ 3 0 M I N . ]






WEDDING MENUÁ M B A R

S TA R T E R

A R T I C H O K E S , C U R D , I B E R I A N B A C O N A N D S M O K E D I D I A Z Á B A L

T R U F F L E D E G G S , P A R M E N T I E R F O A M A N D B L A C K T R U F F L E

P U M P K I N C R E A M W I T H C H I P P I N G S , S P R O U T S A N D M I L K

F I R S T C O U R S E

C A N N E L L O N I O F R O O S T E R , C A R A B I N E R O S S H R I M P

W I T H A M E R I C A N S A U C E

T U R B O T W I T H C I T R U S M E U N I E R E , A N D A N I S E E D

S E A B A S S , 8 V E G E T A B L E S S E A F O O D S T Y L E A N D S W E E T C H I L L I E

S E C O N D C O U R S E

M O N K F I S H S T E W , P O T A T O E S , D A S H I B R O T H A N D C O C O N U T M I L K

F I L L E T O F D E E R W I T H P A R M E N T I E R O F S A L V I A , A N D O R A N G E J U I C E

D U C K I N I T S O W N J U I C E W I T H C H E R R I E S

D E S S E R T

C H O C O L A T E M O U S S E , S T E W E D P E A R S A N D A L M O N D S

R E D V E L V E T

P A Y O Y O C H E E S E C A K E , G U M M Y A N D V I O L E T I C E C R E A M






1 0 8 E U R O






C E L E B R A T I O N C A K E

WEDDING MENUJ A D E

A P P E T I Z E R

O P T I O N S C A N B E C H O O S E N F R O M R U B Í O R Á M B A R



B E E R


S O F T D R I N K S

F R U I T J U I C E

·

M E N U

O P T I O N S C A N B E C H O O S E N F R O M R U B Í O R Á M B A R






1 2 8 E U R O




MINIMUM 20 GUESTS | PRINTING MENUS AND TABLES DECORATION INCLUDED



SOME PRODUCTS MAY VARY BY MARKET


FOOD STATION

M O J I T O S B A R

1 8 0 E U R O

O Y S T E R S

4 E U R O P E R P I E C E

H A M C U T T E R ( P I E C E O F 7 K G )

5 0 0 E U R O

S W E E T S | T R I N K E T S

1 5 0 E U R O

S U S H I

3 0 0 E U R O

R I C E | N O O D L E S

2 5 0 E U R O

N A T I O N A L A N D I N T E R N A T I O N A L C H E E S E S

2 5 0 E U R O

AFTER PARTY

S W E E T

C H U R R O S W I T H C H O C O L A T E

F I N A N C I E R

C O O K I E S

A S S O R T E D P O P C O R N

[ C H O C O L A T E , C A R A M E L , C U R R Y ]

S AV O U R Y

H A M

T A B L E O F N A T I O N A L C H E E S E S

C R O Q U E T T E S A S S O R T M E N T

S P A N I S H P O T A T O T O R T I L L A

1 0 E U R O


SOME PRODUCTS MAY VARY BY MARKET · MINUMUM 30 DINNERS


1 0 E U R O S

Download - WEDDING MENU · wedding menu rub Í starter whit e garlic , smoked sardine and almond ice cream scallo ps with parmentie r of jabugo and pedro ximenez seasonal veg etables, mushroom

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