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WEDDING MENUS
COLD APPETIZERS
Gordal Olive filled in spanish vermouth
Our superb Iberic spanish ham with traditional tomato bread
Beef Tartar from Girona, in tomato & mustard cone
Salmon Tartar in a calamari cone
Tuna tataki soja, ginger and mandarin caviar
Cherry gazpacho with mint foam and a dash of popcorn
Foie entire with pistacchio in finger bread with prunes
Salmon Tartar with Parmesan Blini and creme fraiche
Spanish Salmorejo with its vegetables
Smoked Sardine with tomato bread & olive oil
Iberian Serrano ham on a grilled bread with tomato
Mini pasta roll filled with marinated salmon and wasabi cream
Thick tomato and bread cream served cold with Serrano ham
and hard-boiled eggs
Mushroom French macarons
Quinoa salad with seasonal vegetables
Fresh cod toast with guacamole mousse and black olive salt
HOT APPETIZERS
Grilled Octopus with smoked pepper& parmentier
Grilled Prawn with sea salt and argan oil
Eco Chicken Taco with guacamole
Spiced Duck canape
Mini hamburger with foie & caramelized onion Ham & Chicken croquetes
Prawn with panko & romesco cream
Black Cod fritters with all i oli sauce
Boccocini of tomato & basil
Sirloin Brochette with Rass al Haonut
Angus burger with caramelized onions
Filo pastry stuffed with duck breast
Free-range chicken skewer with curcuma
Homemade Iberian ham croquette
Fried potatoes in a spicy Spanish sauce
Shrimp skewer with green rice
* To chose from 12 appetizers
CELLAR
Wine & Cava vary depending in menu election
Mineral water , soft drinks, juices and beers
ADDITIONAL BUFFET OPTIONS
Buffet of Iberic ham
National & International Cheese assortment sushi
buffet
Rice Buffet
Antipasti Buffet Salmon Buffet
Seafood Buffet
*Consult supplements
MENU 1
APPETIZERS
FIRST COURSE
Salmon nature, blini, apple , bitter cream
SECOND COURSE
Lamb cooked at low temperature onion and baked
potatoes
Wedding cake
MENU 2
APPETIZERS
FIRST COURSE
Tomato and Water melon soup with crayfish
SECOND COURSE
Delicatessen Duck with salsifí, Avenida Palace style
Weeding Cake
MENU 3
APPETIZERS
FIRST COURSE
Artichoke Soup with cod and Iberic Ham
SECOND COURSE
Seabass with Rissoto of nettles and juice of green peas
Weeding Cake
MENU 4
APPETIZERS
FIRST COURSE
Prawn & Octopus salad with mango, passion fruit and
ginger
SECOND COURSE
Sirloin Beef with graten of potatoes and grilled onions
with morels
Wedding Cake
MENU 5
APPETIZERS
FIRST COURSE
Prawns, tomato tartar , papaya, micro mezclum with lime
vinaigrette
SECOND COURSE
Ox Sirloin , asparagus, onions & pepper juice
Wedding Cake
MENU 6
APPETIZERS
FIRST COURSE
Lobster over its coral gelee, mango & vinaigratte
SEGUNDO PLATO
Lamb cooked at low temperature with its fresh vegetables
Wedding Cake
MENU 7
APPETIZERS
FIRST COURSE
Foie micuit & cured duck ham, apricot marmalade and chocolate
bread
SECOND COURSE
Seabream with lime parmentier and crayfish juice
Wedding cake
WEEDING CAKE
Sacher Cake
Black Forest Cake
Cream & strawberries
pie
Massini cake
Lemon pie
CELLAR
Water , soft drinks wine, cava
Tea & coffees
Liquor Services
OPEN BAR
Free open bar 2 first hours
SERVICES INCLUDED
Gastronomic Offer, cellar and coffee services
Maître, waiters, cookers set up & dismantle
Furniture & material
Basic Centre Pieces
Menu Print
Suite Hotel Room for the couple breakfast included
Special menus
Open Bar 2 first hours
Menu taste for 6 people (minimum 100 people)
Menu Taste for 2 people (minimum 50 people)
ADDITIONAL SERVICES
Special extra set ups
Video / Photographer
Suplement extra hours (to be consult)
GENERAL CONDITIONS
Payment Plan
Reservation Payment
80% invoice 20 days before the wedding 20%
72h before the celebration
*Final numbers to be confirmed 3 labor days prior to the event
