MENU 1 FIRST COURSES. Cold cream of artichokes with crispy cured ham shavings. Seafood rice with monkfish, langoustines and mussels MAIN COURSES

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1 MENU 1 FIRST COURSES Cold cream of artichokes with crispy cured ham shavings Seafood rice with monkfish, langoustines and mussels MAIN COURSES Beef jowls cooked in Pedro Ximenez wine served with rosemary-glazed potatoes Hake Suprême with green sauce served with pickle onions and raisins DESSERTS Toffee Crepe Turron fantasy mousse on biscuit BEVERAGES Beers, soft drinks, red wine, white wine, cava, Sherry, Oloroso Sherry, and mineral water PRICE: 61 PER PERSON, VAT INCLUDED

2 MENU 2 FIRST COURSES Smooth rice with duck Hake and prawn pudding laid on vichyssoise with vegetable crisps MAIN COURSES Sirloin steak with dark beer sauce on a bed of potatoes Iberian meat cooked at low temperature, glazed with red berry sauce and cane sugar DESSERTS Toffee Crepe Turron fantasy mousse on biscuit BEVERAGES Beers, soft drinks, red wine, white wine, cava, Sherry, Oloroso Sherry, and mineral water PRICE: 62 PER PERSON, VAT INCLUDED

3 Cold and Hot Selection of Appetizers from Menus 1 and 2 Feta and black olives mousse with turban of salmon on toast Scorpion fish pudding dices with marie rose sauce and prawns Mini salad with fresh tuna and caramelized onion Small filo pastry boats with bolognese and pineapple Avocado and goat s cheese costrini Salmorejo with olive oil pearls Mini cone with guacamole and tomato Round smoked salmon canapés with gherkins Bite of chorizo with syrup and potato crisp on granary bread Octopus tempura lollypop Dogfish with Sevillian marinade Deep fried cuttlefish Cod dices Bull tail stew croquettes Garlic langoustines on toast with garlic mayonnaise Au gratin leeks with ham and cheese Chorizo and prawns brochette

4 MENU 3 FIRST COURSES Rillete of salmon with Lemon and curry mayonnaise Wild partridge and duck ham salad with foie gras foam and red berries MAIN COURSES Puffed pastry filled up with bull tail stew and aubergines with homemade broth Beef jowls cooked in Oporto wine DESSERTS Traditional Maria biscuits crepe Piononos Charlotte Cake BEVERAGES Beers, soft drinks, red wine, white wine, cava, Sherry, Oloroso Sherry, and mineral water PRICE: 65 PER PERSON, VAT INCLUDED

5 MENU 4 FIRST COURSES Sole fillets with bacon on a bed of creamy spinach and baby potatoes Grilled sea bass with bilbao style langoustines MAIN COURSES Veal ossobuco with black trumpet mushrooms sauce Duck confit with mango and ginger sauce DESSERTS Traditional Maria biscuit crepe Piononos charlotte cake BEVERAGES Beers, soft drinks, red wine, white wine, cava, Sherry, Oloroso Sherry, and mineral water PRICE: 67 PER PERSON, VAT INCLUDED

6 Cold and Hot Selection of Appetizers from Menus 3 and 4 Feta and black olives mousse with turban of salmon on toast Scorpion fish pudding dices with Marie rose sauce and prawns Canapés with blue cheese, smoked salmon and dill Anchovies and pickle anchovies with salmorejo and a pineapple and papaya toast Avocado and goat s cheese costrini Salmorejo with olive oil pearls Cold courgette cream shots with ham strips Canapés with piquillo peppers and caramelized onion Round smoked salmon canapés with gherkins Iberian meat delights with Brandy sauce Cod and sugar cane honey puffs Dogfish with Sevillian marinade Deep fried cuttlefish Cod dices Bull tail stew croquettes Small brochettes with sea bass and anchovies green sauce Mini burgers with rice black pudding, cheddar cheese and quail egg Chorizo and prawns brochette

7 CONTRACT CONDITIONS INCLUDED WITH MENUS o Booking of the Cortijo s areas: Alcázar, Giralda or Maestranza Hall, Garden and Front Parking. Only one event will take place during the time agreed with the bride and groom. The rear of the Cortijo, called El Rincón de los Amigos, and the back parking will be reserved for any celebration that may take place at the same time. o The last hour of the open bar will be with our compliments. o 1 waiter for each 15 diners. o Table linen and tableware (cutlery, glassware, etc.). o Tables decoration with lamps, floral decoration will be charged separately. o Printed menus. o Menu taster for a maximum of 6 diners. o A maid in the toilet. o SGAE fee (Music Royalties) o VAT MENUS CONDITIONS Appetizers from menus 1 and 2 cannot be exchanged for those in menus 3 and 4 and vice versa. Dishes included in each menu cannot be exchanged to other menus. In the case that a customer would like to change dishes between menus the price may vary. Each menu is organized for 120 diners, in the case the number of diners is less than 120, the difference has to be paid.

8 For the taster of the menu, customers will choose two First Courses, two Main Courses and two Desserts. It is possible to choose one First Course from one menu and the other First Course from a different menu, and the same with Main Courses and Desserts, provided that the First Course, the Main Course and the Dessert are from the same menu. If customers are not happy with the dishes they have tried and would like to do another taster, that one has to be paid as well. Customers are offered a wide variety of extra services so that they can modify, increase and add to the menu everything they would like to. BILLING CONDITIONS The number of diners must be confirmed six days before the event. This number will be the minimum charged. Any decreased in the number of guests made six days before the event will be reduced from the price. To the contrary, in the case the number of diners increases before the event, that increase will be charged. PAYMENT METHOD o When the contract is signed: 700 o At the Taster: 2000 (the taster of the menus will take place one or two months before the wedding) o The Monday before the wedding the difference up to the 50% of the total amount must be paid. o The remainder of the payable balance will be paid on the following Monday. Bride and groom s agreement to the conditions described above. Signed in Seville Name: ID Card / Passport:

9 PROMOTIONAL MENU Selection of house appetizers (9 cold and 9 hot) Iberian ham cut live by a professional cutter FIRST COURSES Tuna salad with caramelized onion Classic salmorejo with ham powder and olive oil caviar Brothy rice with monkfish and mussels SORBET Lemon or house sorbet MAIN COURSES Hake suprême with green sauce served with pickle onions and raisins Beef jowls cooked in Pedro Ximenez wine served with rosemary baby potatoes Sirloin steak with Parmesan cheese on a bed of poor man s potatoes (thinly sliced potatoes baked with vegetables and herbs) DESSERTS Toffee crepe Turron fantasy mousse on biscuit BEVERAGES Beers, soft drinks, red wine, white wine, cava, Sherry, Oloroso Sherry, and mineral water PRICE: 83,60 PER PERSON, VAT INCLUDED PRICE WITH PRAWNS OR LANGOUSTINES: 90,60 PER PERSON, VAT INCLUDED

10 CONTRACT CONDITIONS FOR THE PROMOTIONAL MENU INCLUDED WITH MENUS o Booking of the Cortijo s areas: Alcázar, Giralda or Maestranza Hall, Garden and Front Parking. Only one event will take place during the time agreed with the bride and groom. The rear of the Cortijo, called El Rincón de los Amigos, and the back parking, will be reserved for any celebration that may take place at the same time. o Open bar for 4 hours. o 1 waiter for each 15 diners. o Table linen and tableware (cutlery, glassware, etc.). o Outdoors decoration with lamps, fresh floral decoration will be charged separately. o Printed menus o Menu taster for a maximum of 6 diners. o A maid in the toilet. o SGAE fee (Music Royalties). o DJ Showman. o Mid-party snacks. o VAT. MENUS CONDITIONS Appetizers are included in menus 1 and 2. In the case that a customer would like to change promotional menu dishes, the price may vary. Each menu is organized for 150 diners, in the case the number of diners is less than 120, the difference has to be paid.

11 For the taster of the menu, customers will choose two First Courses, two Main Courses and two Desserts. If customers are not happy with the dishes they have tried and would like to do another taster, that one has to be paid as well. Customers are offered a wide variety of extra services so that they can modify, increase and add to the menu everything they would like to. BILLING CONDITIONS The number of diners must be confirmed six days before the event. This number will be the minimum charged. Any decreased in the number of guests made six days before the event will be reduced from the price. To the contrary, in the case the number of diners increases before the event, that increase will be charged. PAYMENT METHOD o When the contract is signed: 700 o At the Taster: 2000 (the taster of the menus will take place one or two months before the wedding) o The Monday before the wedding the difference up to the 50% of the total amount must be paid. o The remainder of the payable balance will be paid on the following Monday. Bride and groom s agreement to the conditions described above. Signed in Seville Name: ID Card / Passport:

12 PROMOTIONAL MENU COCKTAIL PARTY STYLE Feta and black olives mousse with turban of salmon on toast Scorpion fish pudding dices with Marie Rose sauce and prawns Blue cheese, smoked salmon and dill canapés Salmorejo with olive oil pearls Cod and sugar cane honey puffs Dogfish with Sevillian marinade Deep fried cuttlefish Cod dices Bull tail stew croquettes Mini vegetable burgers Mini burgers with rice black pudding, cheddar cheese and quail egg Prawns brochette Bite of chorizo with syrup and potato crisp on granary Bread SMALL POTS Cortijo style sauté Spinach with locally grown chickpeas Vegetables hash with quail egg Seafood rice with monkfish, langoustines and mussels Beef jowls cooked in red Wine PRICE: 76 PER PERSON, VAT INCLUDED

13 CONTRACT CONDITIONS FOR THE PROMOTIONAL MENU COCKTAIL STYLE INCLUDED WITH MENUS o Booking of the Cortijo s areas: Alcázar, Giralda or Maestranza Hall, Garden and Front Parking. Only one event will take place during the time agreed with the bride and groom. The rear of the Cortijo, called El Rincón de los Amigos, and the back parking, will be reserved for any celebration that may take place at the same time. o Open bar for 4 hours. o 1 waiter for each 15 diners. o Table linen and tableware (cutlery, glassware, etc.). o Outdoors decoration with lamps and dry flowers, fresh floral decoration will be charged separately. o Menu taster for a maximum of 6 diners. o A maid in the toilet. o SGAE fee (Music Royalties). o DJ Showman. o Mid-party snacks. o Iberian ham cut live by a professional cutter. o VAT. MENUS CONDITIONS In the case customers would like to modify the appetizers or the small pots, additional costs may apply. Each menu is organized for 150 diners, in the case the number is less than 150, the difference has to be paid.

14 For the taster of this menu, customers won t need to choose anything, unless they would like to change something on the menu. The taster will be done in the same way as the day of the wedding. If customers are not happy with the menu they chose for their event, and they would like to try a different menu, that new taster has to be paid. Customers are offered a wide variety of extra services so that they can modify, increase and add to the menu everything they would like to. BILLING CONDITIONS The number of diners must be confirmed six days before the event. This number will be the minimum charged. Any decreased in the number of guests made six days before the event will be reduced from the price. To the contrary, in the case the number of diners increases before the event, that increase will be charged. PAYMENT METHOD o When the contract is signed: 700 o At the Taste of the menu: 2000 (the taster of the menu will take place one or two months before the wedding) o The Monday before the wedding the difference up to the 50% of the total amount must be paid. o The remainder of the payable balance will be paid on the following Monday. Bride and groom s agreement to the conditions described above Signed in Seville Name: ID Card / Passport: