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O R G A N I Z E T H E E V E N T T H A T S U I T S Y O U B E S T A T T H E

A G A R A N T I E D ’ U N É V É N E M E N T R É U SS I

DA N S U N C A D R E D ’ E XC E P T I O N S U R L A P R O M E N A D E D E S A N G L A I S

THE GUARANTEE OF A SUCCESSFUL

EVENT ON THE EXCEPTIONAL

PROMENADE DES ANGLAIS

Situé au cœur de Nice sur la Promenade des Anglais, face à la mer et proche de l’aéroport International, le Westminster Hotel & Spa est un hôtel incontournable sur la Côte d’Azur. Récemment rénové, il conjugue le charme de la Belle Époque et une grande modernité et jouit d’une vue exceptionnelle sur la Baie des Anges.

n 3 salons prestigieux et 3 salles pour vos réceptions et séminaires

n Restaurant de cuisine méditerranéenne

n Terrasses climatisées face à la mer et la Promenade des Anglais

n Plage face à l’hôtel

n 99 suites, suites junior et chambres

n Accès pour personne à mobilité réduite

n Air conditionné

n Accès Wi-Fi gratuit

Located in the heart of Nice, facing the sea and close to the airport of Nice, the Westminster Hotel & Spa is a must on the Côte d’Azur. Recently renovated, it allies the charm of the Belle Epoque & modernity, and enjoys an exceptional view on the Baie de Anges.

n 3 prestigious salons and 3 salons for your receptions and seminars

n Restaurant of Mediterranean cuisine

n Air-conditioned terraces facing the sea and the Promenade des Anglais

n Beach in front of the hotel

n 99 suites, junior suites and rooms

n Access for persons with reduced mobility

n Air conditioning

n Free Wi-Fi access

L

O U R M E N U S

3 course menus

Includes 1/3 bottle of wine, mineral water & coffee

Business Menu - 45 € per person

Elegance Menu - 65 € per person

Gala Menu - 85 € per person

Buffets(Minimum 40 people)

Includes 1/3 bottle of wine, mineral water & coffee

Business buffet - 45 € per person

Niçois buffet - 65 € per person

Asian buffet - 65 € per person

Fish buffet - 65 € per person

Day Delegate Rate - 65 € per person

Includes: Meeting room, screen, video projector, paperboard, note pad, pen, mineral water,

lunch* and 2 coffee breaks** (morning and afternoon)

1/2 Day Delegate Rate - 55 € per person

Includes: Meeting room, screen, video projector, paperboard, note pad, pen, mineral water,

lunch* and 1 coffee break** (morning or afternoon)

* Business Lunch (3 course with table service, beverages included) or Business Buffet (minimum 40 people, beverages included).

** Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries.

Optional

Welcome Coffee - 5 € per person

Includes: Coffee, tea, milk, fruit juice and mineral water.

Coffee Break - 8 € per person

Includes: Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries.

Permanent Coffee Break - 10 € per person (1/2 day)

Includes: Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries.

O U R R AT E S

Kir White Wine (Bourgogne Aligoté & Blackcurrant Liquor) - 5 € per glass

House Cocktail (without alcohol) - 8 € per glass

House Cocktail (with alcohol) - 10 € per glass

Kir Royal - 12 € per glass

Champagne - 12 € per glass

Soft Drinks Package - 6 € per person

Wine Package - starting at 8 € per person

Cocktail Beverage Package 1/2 hour (without Champagne)

starting at 10 € per person

Cocktail Beverage Package 1/2 hour (with Champagne)


Cocktail Beverage Package 1 hour (without Champagne)


Cocktail Beverage Package 1 hour (with Champagne)


Canapés

Suggestion of canapés - starting at 2 € per person

A P E R I T I F S & B E V E R AG E PAC KAG E S

EntréesBrowned Parmigiana eggplant with pecorino sarde

•Duck Foie Gras terrine, fig marmalade and brioche bread

•Mushroom risotto, crunchy parmesan

•Endive salad with Roquefort cheese, walnuts and Xeres vinegar

•Gizzard and smoked duck salad on a bed of lamb’s lettuce, balsamic vinegar

•Dish of marinated vegetables and cured ham

Main CourseRoasted Cod with olives, mashed potatoes with basil

•Sea Bream with a crust of herbs, wild fennel and virgin olive oil, tender potatoes Belle Époque with hazelnut butter

•Caramelized rabbit leg with olive oil, creamy polenta with Taggiasca olives and winery sauce

•Beef, potato cake, seasonal vegetables, pepper sauce

•Mediterranean Seabass, ratatouille, dill perfumed basmati rice

•Beef “Daube” with tagliatelli

DessertsIced soufflé of Imperial Tangerine, small madeleine bergamot orange perfumed

•Cheese cake with passion fruit sauce and almond tile

•Crunchy dome of chocolate mousse, shortbread cookie

•Entremet of Morello cherry and mascarpone, red fruit sauce

•Rum cake, whipped cream, seasonal fresh fruit

•Opera of chocolate and coffee

Red, Pink and White wines AOC Côtes de Provence, mineral water, coffee or tea

B U S I N E SS M E N U - AU T U M N / W I N T E R4 5€ P E R P E R S O N - O C TO B E R TO M A R C H

A unique choice of entrée, main course and dessert is mandatory for all participants.

EntréesAvocado salad and prawns with citrus mixed salad

•Dill and star anise marinated salmon, farmer’s salad with olive oil and lemon

•Serrano ham on a countryside toast with garlic and tomato, artichoke and pesto

•Grape tomato tartar with avocado, balsamic vinegar and mixed salad leaves

•Italian octopus salad, Xeres vinegar and coriander

Main CourseSesame honey salmon, pilaf rice, ratatouille and virgin sauce

•Pikeperch with Champagne, tender leek, straw potatoes

•Browned sea bream and pine nuts, eggplant piperade cannelloni, citrus butter

•Farm poultry supreme with thin Duxelles, local stuffed zucchini with risetti and Parmesan, creamy oregano polenta

•Duck breast with goat cheese, honey and rosemary juice, thin sliced vegetables in puff pastry

•Beef flank, seasonal vegetables and potatoes, winery shallot sauce

DessertsApple Tatin tart with vanilla ice cream and caramel sauce

•Half cooked chocolate 70% and pistachio ice cream

•Raspberry cream cake, red fruit coulis

•Crunchy white chocolate, lime cream

•Apple puff pastry and vanilla ice cream

•Menton lemon tart

Red, Pink and White wines AOC Côtes de Provence, mineral water, coffee or tea

B U S I N E SS M E N U - S P R I N G & S U M M E R4 5€ P E R P E R S O N - A P R I L TO S E P T E M B E R


Champagne Kir, softs & 2 canapés per person

EntréesPuff pastry supreme of quail, gourmet pea salad with vinegar of Xeres and thyme sauce

•Foie gras duck terrine, caramelized rosemary figs with countryside bread

•Seabass biscuit with spinach leaves, large prawns, crustacean orange sauce

•Dory carpaccio with ginger and coriander, olive oil and lime juice

Main CourseBlack Angus flank steak, sautéed forest mushrooms, potatoes and Florentine sauce

•Monkfish medallion infused with citronella, coconut milk and ginger, saffron risotto and parmesan chips

•Braised Mediterranean Sea Bream filet with Menton lemon, Taggiasca olive and thin spinach mousse

•Rolled veal with polenta and gorgonzola

DessertsOpera chocolate and coffee with English cream and bits of vanilla

•Iced soufflé Grand Marnier, small Madelaine pastry and syrup of bergamot orange

•Roasted fig shortbread, cream of pistachio and almonds

•Half cooked chocolate with melting caramel heart and salt flower

•Coffee and small pastries

Red AOC Côtes du Rhône, White AOC Sancerre, Rosé AOC Côtes de Provence, mineral water, coffee or tea

E L E G A N C E M E N U6 5€ P E R P E R S O N


Cocktail beverage package + 3 canapés per person

EntréesDish of smoked salmon, slightly acid cream and green asparagus

•Declination of foie gras in two versions (warm and cold)

•Scallop salad, tagliatelli of vegetables perfumed with truffle oil, bouquet de rucola

•Red mullet filets with tapenade, stewed provincial vegetables with olive oil and artichokes

Main CourseRoasted John Dory filet with artichokes, thin salad onions, saffron risotto

•Tournedos of Monkfish with bacon, carrot sticks, mashed potatoes, white wine sauce

•Beef tenderloin, tender potatoes, stuffed zucchini, pepper sauce

•Rack of lamb sprinkled with parsley and mustard, thin sliced vegetables in puffed pastry

DessertsIced soufflé of Imperial Tangerine, small madeleine bergamot orange perfumed

•Half cooked chocolate, vanilla ice cream

•Rum baba, whipped cream and seasonal fruit

•Raspberry cream cake, red fruits coulis

•Coffee and small pastries

Red AOC Bordeaux, White AOC Chablis, Rosé AOC of Bandol, mineral water, coffee or tea

G A L A M E N U8 5€ P E R P E R S O N


ColdCold cuts platter

•Marinated fish carpaccio

•Fan of Bresaola Melon

•Red Mullet piperade

•Tomato and mozzarella with basil oil

•Sliced Serrano ham

•Prawns and avocados

•Oriental tabbouleh

Hot(1 choice of meat and 1 choice of fish)

Leg of lamb with herbs and garlic, thinly sliced vegetables•

Roasted beef, Gratin Dauphinois with red wine sauce•

Pikeperch with Noilly Prat sauce and polenta with olives•

Slab of salmon with white butter sautéed vegetables

DessertsPecan pie

•Lemon pie

•Bourdalou tart

•Fruit salad and brownies

Red, Rosé and White AOC Côtes de Provence, mineral water, coffee or tea

B U S I N E SS B U F F E T 14 5€ P E R P E R S O N

(Minimum 40 people)

ColdLime marinated salmon

•Caramelized peppers and zucchini with garlic oil

•Sea food salad

•Niçoise salad

•Eggplant caviar

•Cold cuts platter

Hot(1 choice of meat and 1 choice of fish)

Cod with local olives and mashed potatoes•

Slab of Hake, ratatouille with basil virgin sauce•

Poultry supreme, vegetable piperade with forestiere sauce•

Chucked beef stew, gnocchi

DessertsOpera

•Creamy mango and passion fruit

•Fondant chocolate cake

•Seasonal tarts

•Mascarpone and red fruits


B U S I N E SS B U F F E T 24 5€ P E R P E R S O N

(Minimum 40 people)

EntréesNiçoise salad, small Pan Bagnat

•Salad of marinated peppers, stuffed vegetables Niçoise style

•Truccia (Swiss chard, pine nuts and parmesan omelet)

•Basket of raw vegetables with anchoiade and shallot focaccia

•Pissaladiere

•Sardine escabeche

•Fried Sardine

Main CoursePanned Sea Bream filet, ratatouille, virgin sauce with beans

•Mushroom and beef Daube, tagliatelli

DessertsLemon pie

•Strawberry tart

•Fruit salad

•Fig tart

•Fig with red wine and mascarpone

•Swiss chard tart


N I Ç O I S B U F F E T6 5€ P E R P E R S O N

(Minimum 40 people)

EntréesVegetable samosa

•Vermicelli salad with sesame salad

•Soy shoot salad

•Large spicy prawns sautéed

•Prawn chips

Main Course(1 choice of meat and 1 choice of fish)

Monkfish filet citronella, ginger and coconut milk, Cantonese rice•

Sautéed prawns, Julienne of carrots•

Caramelized pork and Chinese noodles•

Tandoori chicken, vegetable wok

DessertsCoconut cake

•Pineapple skewer

•Creamy mango and passion fruit

•Almond tart

•Flan

Red, Rosé and White Ferry Lacombe (cuvée Naos), mineral water, coffee or tea

AS I A N B U F F E T6 5€ P E R P E R S O N

(Minimum 40 people)

EntréesCoriander marinated Red Mullet

•Thinly sliced smoked fish marinated in lime juice

•Herring and potato salad

•Bouquet of prawns

•Salmon filets

•Dill marinated salmon

Main CourseColbert Salmon

•Sea bream supreme with white butter and caramelized vegetables Niçoise style

•Monkfish filet citronella, ginger leek barigoule and wild rice

DessertsAssorted cheese platter, countryside bread, olives and chestnuts

•Fruit salad

•Floating island

•Seasonal fruit tart

•Tropézienne cake

•Chocolate cream

Red, Rosé and White Bandol Côtes de Provence, mineral water, coffee or tea

F I S H B U F F E T6 5€ P E R P E R S O N

(Minimum 40 people)

M2 FLOORNATURAL

DAYLIGHT U BOARD CLASSE THEATRE BANQUET BUFFET COCKTAIL

PRÉSIDENT 200 0 NO 51 60 96 190 180 120 200

BELLE ÉPOQUE 110 0 YES 30 36 45 100 100 80 120

HALL AUX

FRESQUES110 0 YES - - - 100 84 60 120

MASSENA 37 0 YES 13 14 - - - - -

VICTOIRE 25 0 YES 11 12 - - - - -

MEYERBEER 20 0 NO 7 8 - - - - -

O U R M E E T I N G R O O M S

F LO O R P L A N S

Belle Époque110 m2

Président200 m2

Hall aux Fresques120 m2

Meyerbeer20 m2

Massena37 m2

Open kitchen

Restaurant

Restaurant’s terrace

Promenade des Anglais

Hotel entrance

Promenade des Anglais

Bar’s terrace

Bar Victoire25 m2

27, PROMENADE DES ANGLAIS n 06000 NICE n TÉL. : 33 (0)4 92 14 86 86 n FAX : 33 (0)4 93 82 45 35

reservat ion@westminster-n ice.com n westminster-nice.com n SA WESTMINSTER FRANCE MANAGEMENT (WFM)

P O U R T O U T R E N S E I G N E M E N T M E R C I D E N O U S C O N TA C T E R A U

T É L : 3 3 ( 0 ) 4 9 2 1 4 8 6 6 8

c o m m e r c i a l @ w e s t m i n s t e r - n i c e . c o m

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