Standard 3-4 Course Menu

STANDARD 3-4 COURSE MENU

Price 2016-2017 

Based on a minimum of 80 guests:

3 or 4 Course dinner: 125/130€ p/p€

(60-80 guests 130/135€, 40-60 guests 135/140€)

For more info regrading what’s included and not please have a lot below the menu.

 Canapés

Lil’ tasty bites perfect to have during the cocktail.

Please Choose 7 of our amazing canapés.

-Blini with smoked salmon, lemon crème fraiche and salmon roe.

-Delicious black figs with whipped goat’s cheese curd

and rosemary honey. (June-September) (V)

-Spicy chickpea and carrot fritters with lemon coriander yoghurt. (V)

-Crostini with superb roasted Tenderloin of beef and a caper-truffle dressing.

-Really tender marinated salmon on rye bread with a dill-mustard mayo.

-Superb slow roasted Spanish pork belly with apple/rosemary compote.

-Small Moroccan lamb kebabs with aromatic harissa yogurt.

-Crostini of crushed green peas, truffle oil and Parmesan. (V)

-Really crunchy squid with fresh chilli & lime mayonnaise.

-Crispy polenta fries with creamy Cabrales cheese, rosemary & sea salt. (V)

-Grilled Spanish paprika sausage with sweet caramelized onions.

-Tataki style roasted loin of tuna with a rustic Mediterranean vinaigrette.

-Small toast with foie gras and homemade green tomato chutney.

Optional;

Professional ham carver cutting a really great ham in front of your guests, 350€

(A ham normally feeds around 80-110 guests)

 

 

 

For dinner please choose 1 from each category

 

 

Starters

-Grilled green asparagus and diver scallops served on a hazelnut Romesco sauce and baby greens.

-Spice roasted loin of Tuna with a coriander and cucumber salad.

-Prawn salad “Royal” with just-ripe avocado, succulent mango and a chilled heirloom tomato/tarragon dressing (with lobster, 5€ Supplement).

-Swedish beet and schnapps marinated salmon with sour cream and salmon roe.

-Home made foie gras terrine with fresh fig and balsamic dressing

-Tataki style beef Carpaccio with a fresh lemon and

white truffle dressing, small herb salad

 

Mains

 

-Butter Poached fillet of Bacalao served with a lobster cous-cous and a stunning rustic ratatouille vinaigrette.

-“Dorada a la Mallorquina” The best fillet of Sea Bream, roasted almonds, cherry tomatoes, sultanas and loadsa herbs served with baby spinach and olive oil/potato puré.

-Spice-roasted sea bass on orange flavoured endive and a parsley puré

-Really tender braised veal cheeks on green peas, smoked bacon and

white truffle on herb gnocchi.

-Amazing grass-fed rack of Lamb from the Tramuntana with thyme, rosemary,

sweet garlic and a spiced pumpkin puré.

-Porchetta: Slow roasted Majorcan free-range pork belly rubbed with fennel seeds, rosemary and sea salt, apricot puré and small new potatoes

tossed with fresh herb butter.

-Slow-roasted tenderloin of beef with sautéed summer mushrooms, truffle polenta and a tomato/fennel salad. (5€ Supplement)

Desserts

 

-Artisan national cheese served with quince paste, rustic nut bread, grapes and celery.

-The best brownie in the world; with white chocolate chips and peanuts!

Served with vanilla yogurt.

-American vanilla and white chocolate cheesecake with strawberries marinated with basil and sherry vinegar

-Light and refreshing red fruit and vanilla mousse with crispy pistachio crumble.

-Dark chocolate and lavender treat with pink grapefruit jelly and cacao crunch.

-Greek yogurt panna cotta with minestrone of tropical fruit and roasted nuts.

-Our take on Tiramisu; mascarpone mousse, caramelized almond sponge,

Kahlua/coffee sauce.

-“Berries and cream” (only in summer) Luscious red fruit terrine with white chocolate whip, dried & fresh berries and lemon curd.

Services included 2016-2017

Based on a minimum of 80 guests:

3 or 4 Course dinner: 125/130€ p/p€

(60-80 guests 130/135€, 40-60 guests 135/140€)

 

 

Canapés:

 

1 Hour of nibbles and welcome cocktails.

For every extra ½ h there’s a surcharge of 2€ p/p.

 

  • 7 types of nibbles of your choice.
  • Vermouth Casa Mariol.
  • Cava Jaume Serra Brut.
  • 1 Cava based cocktail of choice, for example:
    • Hugo with luscious elderflower liquor.
    • Classic Bellini with White Peach puré.
    • The Kir Royal with Crème de Cassis.
  • National beer.
  • White wine: La Meta Verdejo, Red wine: Pagos de Araiz.
  • Soft drinks and water.
  • 1 Flavoured water of choice served in jugs:
  • Cucumber/mint.
  • Lime/lemon.
  • Passion fruit.
  • Ice service, all necessary fruit, consumables and 2 types of juice.
  • Glass ware.

 

 

Dinner:

 

  • Dinner for 3h.

For every extra ½ h there’s a surcharge of 2€p/p.

  • 1 waiter per every 10-12 guests.
  • Rentals of choice from our catalogue: plates, cutlery glassware, napkins, tables, chairs, etc. Set up and clean up of all rentals.
  • White wine: La Meta Verdejo, Red wine: Pagos de Araiz.
  • National beer, soft drinks and water.
  • Coffees, teas and porrón filled with Moscatell (sweet wine).
  • Artisan bread with tomatoes and olive oil.
  • Ice service and consumables.
  • All necessary materials for the chefs and waiters to be able to fulfil their work.

 

 

Open Bar:

3 hours of open bar.

 

Bar front and back bar (back bar where possible!) in whitewashed reclaimed wood (non-lit). The bar can be covered in cloth purveyed by the clients and existing décor from the ceremony or the tables that’s not being used can be incorporated without any cost.

Spirits:

  • Vodka: Stolichnaya & Absolut.
  • Gin: Tanqueray & Seagram’s.
  • Rum: Brugal Añejo Superior & Havana Club 5 Años.
  • Whisky: J&B Whisky & Four Roses Tennessee Bourbon .
  • For an additional cost we can pimp the choice of spirits;-).

 

  • Soft drinks: Coca Cola, Coca Cola Light, Fanta Orange and Lemon, 7-up, Schweppes Tonic.
  • 1 Special cocktail such as; Mojito, Daiquiri, Cosmopolitan….
  • White wine: La Meta Verdejo, Red wine: Pagos de Araiz , National beer and Cava.
  • Ice service, all necessary fruit, consumables, water and of juice.
  • All necessary glassware.
  • Professional Bartenders.

 

 

Extras for the open bar.

 

Extra hour of open bar:

 

3€ p/p calculated on total amount of invited guests with a minimum of 150€ p/h.

 

Second simpler bar during the desserts, based on a minimum of 80 guests for approximately 1,5-2h: 200€.

This is very common, for example at Son Marroig in Deìa or Comassema in Orient.

 

Second full bar during the desserts, based on a minimum of 80 guests for approximately 1,5-2h: 500€.

 

 

 

 

 

 

Prices do not include 10% vat.

 

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