weddings convent de blanesequipment rental menu 6 appetizer el convent roasted vegetables, king...

WEDDINGSCONVENT

DE BLANES

2018

PrESENtatION

There will always be moments to be remembered as magic, unique and

unrepeatable. Moments where each detail is perfect, customized, meaningful and sensitive.

At Jubany Events, the Gastronomy Solutions by Nandu Jubany, keenly works to make your

ideal moments be as dreamt.

Our challenge is to personalize your wedding day,to take care of everything to its smallest detail, and make it be your majestic moment; and together with a gastronomic proposal,

which seeks and meets the balance between traditional cuisine and quality, modern and

vivid cuisine amongst complexity and subtlety.

Under the chef directions, earth produce goes from the vegetable-garden onto the dish, in reinvented recipes and always with local &

seasonal produce.

All team makes the effort, brings in the enthusiasm and passion needed to make things right, and together make our imagination flow

and make these be unforgettable moments for you.

Nandu Jubany and all my team

additional suggestions

5 “J” de Sanchez Romero Carvajal Iberian ham freshly hand-sliced to client

“Joselito” Gran Reserva ham freshly hand-sliced to client

Puff pastry with caramelized apple and mi-cuit foie

Selection of wines and champagnes bar

Fresh Seafood buffet of oysters, winkles and razor shell

Japanese buffet (sushi, makis, niguiris ...)

The Tins: Special pickle, selected tins, vegetables chips, whelks and pickle stick

Rice buffet: The sea cucumber dry rice

aPPEtIZErEL CONVENT

the appetizers... Melon mojito

Whisky sour chocolate / gin&tonic pearls

The best olives in the world

Iberian ham air-baguette

Urchin foam with black sausage

The “Tickets” margarita pizza

The thousand layers of fries “bravas” and beef pastrami

Mimetic foie cherry

Nori seaweed cone with tuna tartare

California roll with vegetables & tuna

Taco of chicken wings & guacamole

Delicious Iberian ham croquettes

Beef steak tartare New York TimesRoasted free-range chicken cannelloni

Show-cooking of specialities ...Quail egg with “ sobrasada ” breadcrumbs

Blini of sour cream, sweet water trout caviar

Grilled… Skewer of octopus & candied pork belly

Shrimp with spicy mayonnaise foam

Griddled... Omelette with prawns

Seaweed steamed bun with tuna tataki

Drink Bar.... Estrella Damm beer

Juices & smoothies freshly made

Selected champagne & Kir Royale strawberries

Appetizer spirits & soft drinks

Special table of Wines & selected cheese

& Champagne tasting

additional suggestions

5 “J” de Sanchez Romero Carvajal Iberian ham freshly hand-sliced to client

“Joselito” Gran Reserva ham freshly hand-sliced to client

Puff pastry with caramelized apple and mi-cuit foie

Fresh shellfish buffet of fresh oysters, whelks with “romesco” sauce & Thai razor clams

Japanese buffet (sushi, makis, niguiris ...)

The Tins: Special pickle, selected tins, vegetables chips, whelks and pickle stick

Rice buffet: The sea cucumber dry rice

aPPEtIZErCAN JUBANY




Stuffed lettuce hearts of chicken, Cesar sauce & parmesan

The thousand layers of puff pastry with Iberian jam


Masini of foie gras and smoked eel

Beetroot tartar

The thousand layers fries “bravas” and beef pastrami

King crab air-sandwich

Nori seaweed cone with lobster eels

California roll with vegetables and tuna

Beef steak tartare New York TimesRoasted free-range chicken cannelloni

Show-cooking Dim Sum… Duck and orange dumplings

Seaweed steamed bun with Tuna tataki

Grilled… Skewer of octopus & candied pork belly

Shrimp “de la costa” with extra virgin olive oil

Griddled... Omelette with prawns

Blini of sour cream, salmon and its own caviar

teppan-nitro… Parmesan ice-cream “the cut”

Gint&tonic nitro





Special table of Wines & selected cheese

& Champagne tasting

tHE SELECtIVE APPETIZERS OF NANDU




Masini of foie gras and smoked eel

Beetroot tartar


Stuffed lettuce hearts of chicken, Cesar sauce & parmesan

Puffy pastry with caramelized apple & foie

The thousand layers fries “bravas” and beef pastrami

King crab air sandwich

Nori seaweed cone with lobster eels

California roll with vegetables and tuna

Nori seaweed cone with tuna tartar & soy caviar

Beef steak tartare New York Times

Roasted free-range chicken cannelloni

*Iberian ham buffet… Iberico ham “Joselito” Gran Reserva freshly hand-sliced

Fresh seafood buffet… Fresh Oysters, sea snails in romesco sauce &

razor clams with ponzo sauce

rice buffet…

Sea cucumber dry rice

Grilled…

Skewer of octopus & candied pork belly

Shrimp “de la costa” with extra virgin olive oil

Griddled...

Omelette with prawns

Seaweed steam bread with tuna tataki

teppan-nitro…Parmesan ice-cream “the cut”

Gint&tonic nitro





Special table of wines & cheese selected

& Champagne tasting

Moët&Chandon Ice Imperial

*A minimum of 80 persons is needed, otherwise

a charge would be applied.

Menu 1

appetizer El Convent

Artichoke soup with cod fritters and crispy Jabugo ham

Iberian pork “secret” over sweet onion pie & boletus

the desserts

Glass of

Selected Cakes

House wines & champagne, digestives & spirits

Service, coffee, petit fours, water & home baked bread

Equipment rental

Menu 2


Pumpkin gnocchi, crispy ham & king prawns

Diced tender veal with vegetables & mushrooms

the desserts

Glass of

Selected Cakes



Equipment rental

Menu 3

appetizer El ConventMini-Raf tomato cold soup with king prawns & guacamole

Roast beef with sweet onion & boletus on crispy pastry

the desserts

Glass of

Selected Cakes



Equipment rental

MENUS

Menu 4


King prawn cannelloni with fresh vegetables & seafood cardinal

Iberian Suckling piglet with chutney of mango, pear & pineapple

the desserts

Glass of

Selected Cakes



Equipment rental

Menu 6


Roasted vegetables, king prawns and contrasts on crispy pastry

Roasted lamb shoulder “ready-to-eat” with dried fruits

the desserts

Glass of

Selected Cakes



Equipment rental

Menu 5

appetizer El ConventScallops with pumpkin gnocchi, Iberian ham & truffle olive oil

Grilled veal fillet with extra virgin olive oil & sea salt

the desserts

Glass of

Selected Cakes



Equipment rental

MENUS

Menu 7

appetizer Can Jubany

Hake with rubbed tomato bread, black olives & curly endive salad

Roasted Lamb Loin with baked root vegetables

the desserts

Glass of

Selected Cakes



Equipment rental

Menu 8


Puff pastry with caramelized apple or fig, foie & fresh colourful salad

Grilled veal fillet served on a slab with a crispy side dish

the desserts

Glass of

Selected Cakes



Equipment rental

MENUS

Menu 9


Courgette cannelloni with king crab and fresh vegetables

Suckling lamb on goat cheese “Tou dels Til·lers”, artichokes and spring garlic

the desserts

Glass of

Selected Cakes

Selected wines & champagne, digestives & spirits


Equipment rental

Menu 10

the selective appetizer of Nandu

Royal seafood: king crab, snails, razor, prawns and lobster

on a bed of seaweed

Beef fillet with foie & Oporto sauce

the desserts

Glass of

Selected Cakes

Selected wines & champagne, digestives & spirits


Equipment rental

MENUS

appetizersAppetizer El Convent

Appetizer Can Jubany

The selective appetizers of Nandu

Cold Starters Cold soup of prawns and mini-raf tomatoes with guacamole

Foie’s fig, biscuit crumble base, dried fruits and goat curd

Roasted vegetables, king prawns and its contrasts on crispy puff pastry

Puff pastry with caramelized apple or fig, foie & fresh colourful salad

Lobster salad with mayonnaise made of its coral

Cause of lobster with citrus and pickles

Courgette cannelloni with king crab and fresh vegetables

Fried lobster salad with olive oil and marinated vegetables

Seafood cocktail with crudités sprouts

Royal seafood: king crab, snails, razor, prawns and lobster on a bed of seaweed

Soups and Creams Artichoke soup with cod fritters and crispy Jabugo ham

Scampi broth with scampi shellfish & Iberian ham

Fish & seafood Bouillabaisse stew

Warm Starters Pumpkin gnocchi, crispy ham & king prawns

King prawn cannelloni with fresh vegetables & seafood cardinal

Scallops with pumpkin gnocchi, Iberian ham & truffle olive oil

“The Palamós” prawn stew with potato pearls

APPETIZERS & STARTERS

Hake with rubbed tomato bread, black olives & curly endive salad

Simmered hake, pumpkin gnocchi & red pepper oil

The light “pil-pil” cooked at 65º hake with pickled vegetables

Grilled lobster with mushroom oil, vegetables & seaweed

Monkfish with French fries, Iberian ham & deep-fried garlic

Sole fillet with citrus & nuts

Roasted wild sea bass with onions & “rossinyols” mushrooms

Turbot or sea bass on a base of potatoes & deep-fried garlic

Wild Sea bass on potato foam & the summer truffle

FISH

Iberian pork “secret” on a sweet pie of onions & boletus

Diced tender veal with vegetables & mushrooms

Roast beef with sweet onion & boletus on crispy pastry

Iberian Suckling piglet with chutney of mango, pear & pineapple

Roasted Lamb Loin with baked root vegetables

Grilled veal fillet with extra virgin olive oil & sea salt

Roasted shoulder lamb “ready-to-eat” with dried fruits

Diced tender veal with apple, quince jellyand foie

Grilled veal fillet served on a slab with a crispy side dish

Suckling lamb on goat cheese “Tou dels Til·lers”, artichokes and spring garlic

Beef entrecote grilled individually served

Beef fillet with foie & Oporto sauce (figs, apples, quince jelly and cherries)

“Mar i Montanya” terrine of Iberian pork and lobster

Grilled ribs of Selected Galician beef

MEAT

Pre-dessert 2018

Pina colada glass of textures

Glass of red berries, strawberry sorbet with burrata & black pepper

Our version of the Caipirinha

Jubany cherries on creamy yogurt and rhubarb jam

Glass of citrus with mint pesto & coconut

Gin-Tonic Glass

Cakes 2018

Lemon pie with lemon sorbet

Cheesecake sphere and red berries

Coconut yuzu American mini-cake

Chocolate sphere and caramel

Chocolate bar with chocolate ice cream

Our galaxy of chocolate, stones & soil +Supl.

DESSERTS

Sparkling Wine Naveran Perles Blanques

Freixenet Elyssia Gran Cuvée BrutOriol Rossell Brut Nature — MAGNUM

Bertha Brut NatureMont Ferrant Berta Bouzy — MAGNUM

Mestres 1312 Brut NatureRimarts Brut Nature Reserva

Titiana Pansa Blanca Brut NatureAA Privat Brut Nature 2013 — MAGNUM

L’Hereu de Raventós i Blanc BrutCodorníu Non Plus Ultra

Gramona Brut Imperial — MAGNUMGran Torelló Brut Nature — MAGNUM

Sparkling Wine rosé

Freixenet Elyssia RoséAT Roca Brut Reserva Rosat

Naveran Perles Roses


Special Gin-tonics’ bar

Selection of liqueurs’ & spirits’

White Winealta alella PB — Alella — Pansa Blanca — MAGNUM

Protos Verdejo — Rueda — Verdejoabadal — Pla de Bages — Picapoll i Macabeu

L’abrunet — Terra Alta — Garnatxa BlancaÀnima de raimat — Costers del Segre — Chardonnay

Cèrvoles Colors — Costers del Segre — Chardonnay i MacabeuVia terra — Terra Alta — Garnatxa Blanca

Bàrbara Forés — Terra Alta — Garnatxa Blanca i ViognierMytilus — Rías Baixas — Albariño

Pizpireta Verdejo — Rueda — Verdejo — MAGNUMMiquel Jané — Penedès — Sauvignon Blanc

Espelt 15 roures — Empordà — Garnatxa Blanca — MAGNUMJean Leon 3055 — Penedès — Chardonnay

red Wineabadal — Pla de Bages — Cabernet Franc Tempranillo

Sierra Cantabria Selección — Rioja — Tempranillo — MAGNUMViña Pomal Criança — Rioja — Tempranillo

Protos roble — Ribera del Duero — Tinta finaEmilio Moro Finca resalso — Ribera del Duero — Tinta fina — MAGNUMtomàs Cusiné Llebre — Costers del Segre — Ull de llebre — MAGNUM

Loidana — Priorat — Garnatxa negra i Carinyena — MAGNUMPalacios remondo La Vendimia — Rioja — Tempranillo — MAGNUM

La Selecció - Fredi torres & antoine touton — Montsant — Garnatxa i Carinyena — MAGNUMJean Leon 3055 — Penedès — Merlot

Sardón — Castilla León — Tinta fina — MAGNUMCara Nord — Conca de Barberà — Garnatxa i Garrut — MAGNUM

Pas Curtei — Penedès — Merlot i Ull de llebre — MAGNUMEspelt terres Negres — Empordà — Carinyena — MAGNUM

HOUSE WINES & SPARLKING WINE

White Wine

abadal Picapoll — Pla de Bages — Picapoll

Muga — Rioja — Viura i Malvasia

Mar — Empordà — Malvasia i Picapoll

Pazo de Señorans Màgnum — Rías Baixas — Albarinho

Quinta apolonia — Rueda — Verdejo

Sameirás Màgnum — Ribeiro — Treixadura i Godello

Qvinterra — Rheinessen/GER — Riesling

La Maca — Penedès — Macabeu

terras Gauda O rosal — Rías Baixas — Albarinho, Cainho i Treixadura +Supl.

Castell d’Encús Ekam — Costers del Segre — Riesling i Albarinho +Supl.

Fransola — Penedès — Sauvignon Blanc i Parellada +Supl.

réserve de Vaudon — Chablis — Chardonnay +Supl.

Milmanda — Conca de Barberà — Chardonnay +Supl.

MAGNUM

Chablis Gran regnard — Chablis — Chardonnay +Supl.

red Wine

Viña Pomal reserva — Rioja — Tempranillo

Finca Villacreces Pruno — Ribera del Duero — Tinta fina — MAGNUM

Dido — Montsant — Garnatxa negra i Carinyena — MAGNUM

Muga Crianza — Rioja — Tempranillo — MAGNUM

Protos Crianza — Ribera del Duero — Tinta fina — MAGNUM

Marqués de Murrieta reserva — Rioja — Tempranillo — MAGNUM

Camins del Priorat — Priorat — Garnatxa, Cabernet Sauvignon i Syrah — MAGNUM

Prado Enea Gran reserva — Rioja — Tempranillo, Graciano i Mazuelo +Supl.

MAGNUM

abadal 3.9 — Pla de Bages — Cabernet Sauvignon i Cabernet Franc +Supl.

Martinet Bru — Priorat — Garnatxa Negra i Syrah +Supl.

Viña ardanza — Rioja — Tempranillo +Supl.

Pago de Capellanes — Ribera del Duero — Tinta Fina +Supl.

Embruix — Priorat — Carinyena i Garnatxa negra +Supl.

Protos Gran reserva — Ribera del Duero — Tinta Fina +Supl.

Mas Laplana — Penedès — Cabernet Sauvignon +Supl.

SELECtED WINES

Sparkling Wine

Bertha Cardús Brut Nature Gran Reserva — MAGNUM

Rimarts Gran Reserva Brut Nature

Freixenet Reserva Real

AA Privat Laietà Brut Nature — MAGNUM

Sparkling wine rosé Selected

Raventós i Blanc De Nit

Codorníu Pinot Noir

Recaredo Gran Reserva Brut Nature — MAGNUM +Supl.

Gramona III Lustros Gran Reserva Brut Nature +Supl.

Juvé i Camps Milléssime Brut — MAGNUM +Supl.

Jaume de Codorníu Brut Nature +Supl.


Special Gin-tonics’ bar Selection of liqueurs’ & spirits’

Champagnes

Henri Abelé Rose +Supl

Pierre Paillard Brut Grand Cru +Supl

Taittinger Brut Reserva +Supl

Moet Chandon Brut Imperial +Supl

Louis Roederer Premier +Supl

Louis Roederer Brut Cristal 2006 +Supl

MAGNUM

Delamotte Brut +Supl

Bollinger Special Cuvée +Supl

Veuve Cliquot Brut +Supl

Delamotte Blanc de blancs ‘07 +Supl

Ruinart Blanc de Blancs +Supl

SELECtED SPARKLING

WINES

Special cocktails at the open bar

Selections of special Gin & Tonics’

Alcohol-free cocktails

Mojito, Caipirinhes, Daikiri, Caipiroskas ...

Thousand layers of puff pastry with Catalan cream & pumpkin

Mini hot dogs cooked “at-the-moment”

Hot chocolate & “xurros” (long pastry fritters)

Goodies

Supplement with Malta whisky or superior

Open bar schedule

Daylight wedding, until 23:00 pm

Nightlight wedding, until 3:00 am

Supplement from the 23.00/05.00 am.

SPECIaL COCKtaILS AT THE OPEN BAR

CONTACTEl Serrat del Figaró

Convent de BlanesCarles Faust, 4

17300 Blanes (Girona) Tel. 972 357 345

[email protected]@elconventblanes.com

elconventblanes.com

WE ARE READY TO HELP TO YOUR BIG DAY!

JUBANY FAMILY

weddings convent de blanesequipment rental menu 6 appetizer el convent roasted vegetables, king...

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