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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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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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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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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