CRETE 45 SOUTH BEACH 45 SAINT-TROPEZ 58

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1 EVENTS MENU 2015 EN

2 Menu choice to be confirmed in advance CRETE 45 CHOICE OF STARTERS Thai prawn salad with tender green leaves, grilled marinated prawns, coconut shavings, avocado, cherry tomatoes and a mango chutney Greek salad with tender green leaves, feta cheese marinated in olive oil with garlic and herbs, red onion, cucumber, cherry tomatoes, kalamata olives, oregano, with sundried tomatoes and virgin olive oil dressing MAIN COURSES Picanha grilled rump steak 300 gr. with chimichurri sauce, green salad and baby potatoes Cabracho with roasted tomato sauce, asparagus and rosemary baked baby potatoes White chocolate and coconut Pannacotta with passion fruit jelly Fresh berries with lemon vodka sorbet SOUTH BEACH 45 CHOICE OF STARTERS Crispy duck salad with wasabi nuts, mango, leek and red pepper dressing Asian beef salad with green leaves, shimejis, courgettes, vegetable noodles, peanuts, lime leaves, coriander, chili, onions and cherry tomatoes with a lime, soya and ginger dressing MAIN COURSES Panang chicken curry with Thai rice Sword fish fillet grilled with citrus, roasted potatoes, carrots and shallots Chocolate brownie Fresh fruit salad with mint sauce SAINT-TROPEZ 58 CHOICE OF STARTERS Baked Goat Cheese salad with honey, peach, cherry tomatoes, caramelized nuts and Modena dressing Cod salad with roasted cherry tomatoes, peppers and bread croutons MAIN COURSES Croaker with ratatouille and potato all i oli Beef tenderloin grilled with asparagus, mushroom gnocchi and pecorino Chocolate coolant 55% cocoa with vanilla ice cream Fresh fruit salad with mint sauce

3 BARCELONA 66 AMUSE BOUCHE Shrimp Ceviche CHOICE OF STARTERS Tuna tataki on rocket leaves, strawberries, mint, sesame, and spiced red pepper dressing Crispy feta cheese salad with honey, grapes, cherry tomatoes and caramelized walnuts MAIN COURSES Beef tenderloin with mushroom polenta, pumpkin puree with a foie and Oporto sauce Suquet seafood Cadaqués Cheese cake with a raspberry coulis White soup chocolate, carrot cake, caramelized walnuts and mandarin sorbet

4 EXTRA DISHES TO START OR IN BETWEEN 6 Tomato gazpacho Pea soup with crispy ham Lemon sorbet with vodka Green apple sorbet with limoncello A LA CARTE GROUP MENUS SHOULD YOU WISH TO COMBINE DISHES AND PERSONALIZE YOUR OWN MENU PLEASE CONTACT OUR EVENTS DEPARTMENT FOR MORE INFORMATION BBQ MENU - Min. 35 pax SALAD BUFFET Green salad Potato salad Shopska salad Coleslaw Baker s bread selection with tomato GRILL OPTION 1 45 Galician beef burger Marinated grilled chicken skewers South beach salmon Payes sausage OPTION 2 55 Galician beef burger Marinated grilled chicken skewers Rump steak (Picanha) Calamari San Carlos s prawns OPTION 3 90 Ecologic Galician sirloin Lamb kofta Poussin Monkfish and prawns skewers Lobster GARNISHES Grilled vegetables Baked potato SAUCES Alioli, mustard, ketchup, chimichurri, bbq, mayonnaise, tartar Chocolate brownie, passion mango cup, fresh fruit

5 FINGER FOOD & TAPAS SELECTION - Min. 35 pax 35 COLD Smoked salmon tartar Tomato, mozzarella and pesto skewers Vegetable chips with guacamole HOT Panko prawns with soya sauce Crunchy Japanese Karaage chicken with lime mayonnaise Spinach croquettes Mini crème brulée Dark chocolate mousse Fresh fruit To complete your meal or customize it you could add: COLD SELECTION (Mínimum one per pax) Red tuna marinated in soya Mango and guacamole cup Shrimp Caribbean ceviche Spanish Cecina from León, bread with tomato Octopus salad with sherry vinegar WARM SELECTION (Mínimum one per pax) Prawns wrapped in crispy filo pastry threads with baked tomato cream Shellfish pocket with Thai basil sauce Crispy calamari with lime mayonnaise Marinated fish from Caella Cod fritter Veal cheecks glased with ginger VEGETARIAN SELECTION (Mínimum one per pax) Vegetable tempura Falafel with romesco sauce Spanish spicy potatoes (bravas) Vegetable samosas with sweet chili sauce Onion bajhi with yogurt and garlic sauce Vegetable gyozas 2,75 per piece 2,75 per piece 2,75 per piece DELICATESEN (Portion for 4) Cheese platter 28 Iberian ham Bellota (100 gr.) 25 Terrine of Mi cuit foie, from Can manet 28 Oysters (dozen) 42 Caviar (10 gr.) 120 SWEET SELECTION (Mínimum one per pax) Coconut panacotta with caramelized mango Brownie with raspberry sauce Pasion mango cup Puromisú Strawberries with cream (in season) 2,75 per piece

6 BRUNCH - Min. 35 pax. 30 PASTRY Baker s bread selection, croissants, muffins, toast SIDES Herb butter, jam selection, Kalamata olives, local ramallet tomatoes SALADS Caprese HAMS & CHEESES Vitello tonnato, iberian ham, york ham, brie, manchego WARM SELECTION Bacon, mini bratwurst, fried and scrambled eggs, potato hash brown SAUCES Mustard, ketchup, alioli SWEET SELECTION Mini chocolate brownie, fresh fruit, yogurt and nut selection DRINKS Teas, coffee, fruit juices and refreshments Todos los menús tienen incluidos las aguas y refrescos

7 THE WINE CORNER PURO SELECTION (1:30 h) 22 Puro White (Penedes, España) Puro Rose (Catalunya, España) Puro Red (Catalunya, España) Beer Coffee PURO NATIONAL (1:30 h) 33 Menade Verdejo (Rueda, España) Mas Elena (Penedes, España) Ros de Pacs (Penedes, España) Beer Coffee PURO QUALITY (1:30 h) 38 Petit Chablis Regnard (Chablis, Francia) Mas Irene (Penedes, España) Ros de Pacs (Penedes, España) Beer Coffee If the above options do not suit, please check alternative options with our events department. Prices are per person for the chosen service and menu. CLASSIC OPEN BAR (1 h) 24 Bombay, Beefeater, Absolut, Eristoff, JB, Red Label,Tequila, Bacardi, Beer, Cava, Juices and Soft Drinks Puro White (Penedes), Puro Rose (Catalunya) & Puro Red (Catalunya) The prices of the open bar are per person and per hour. PURO OPEN BAR (1 h) 32 Tanquery (Ginebra), Chase (Vodka), Black Label (Whisky) Clement añejo 4 años (Ron), Olmeca añejo (Tequila) Beer Champagne Brut & Rose Puro White (Penedes), Puro Rose (Catalunya) & Puro Red (Catalunya) Juices, Soft Drinks, Still / Sparkling Water, coffee, teas

8 GENERAL BOOKINGS CONDITIONS OPENING HOURS - FROM MAY TO OCTOBER Every day of the week from 10:00 until 01:00 h in summertime. Every day of the week from 10:00 until 19:00 h in low season. Pool Hours (sunbeds), from 10:00 until 22:00 h. Snack Hours: from 10:00 until 23:00 h. Lunch, from 12:00 until 16:00 h. Dinner from 20:00 until 23:00 h. MUSIC La música es el sello de la marca Puro; especialmente seleccionada por Music is the hallmark of the Puro brand. Iit is carefully chosen by our resident DJs and consists of several styles (Chill out, Lounge, House) which change according to time of day. For this reason, music will not be changed or adapted to any specific event. We are not legalised to host live music or performances. Volume limitation of 65 Db. CAPACITIES Reception Seated * LOUNGE BAR TERRACE BAR LOUNGE + TERRACE RESTAURANT 68 POOL 800 PUROBEACH BARCELONA *Existing Furniture EXCLUSIVITY RATES DAY TIME - 10:00 to 20:00 LOW SEASON - January, February, November & December Rental Fee: 10 per person / per hour and a minimum F&B spend of 45 per person*. MID SEASON - March, April & October Rental Fee: 15 per person / hour and a minimum F&B spend of 45 per person*. HIGH SEASON - May, June, July, August & September Rental Fee: 18 per person / hour and a minimum F&B spend of 45 per person*. * Minimum 100 guests NIGHT TIME - 20:00 to 01:00 LOW SEASON - January, February, November & December Minimum F&B spend of MID SEASON - March, April & October Minimum F&B spend of HIGH SEASON - May, June, July, August & September Minimum F&B spend of The area assigned to that exclusivity will be confirmed prior to the event by the sales team, selecting it in base of the number of confirmed attendees. OPERATIONAL The event menus are applicable to groups over 10 people or more. For groups under 25 people, please choose from our a la carte menu. Some culinary services require a minimum number of guests; should the number of guests fall under that minimum, an extra charger per person will apply.. The wines included in our beverage package will be served only during the course of the meal, which is estimated to be of 1 ½ h. After this time, drinks will be charged on consumption. Menu tasting will be offered free of charge for two people in the events of groups of over 40 guests. For groups of fewer than 40 people, the cost of the menu tasting will be added to the final bill. Two weeks notice is required to taste the events menu. All extra charges will be added to the final bill. OUR RATES INCLUDE Up to 2 group organisers free of charge for groups of over 40 people. VAT and service charge. PAYMENT POLICY 50% deposit to be paid upon confirmation. The remaining 50% shall be paid two weeks before the event date. The remaining amount and any extras are payable on the day of the event. If you have not chosen a specific menu at the time of the conrtact, the total cost shall be calculated by multiplying the number of attendees by the least expensive menu. The deposit must be made by bank transfer to following account: Banco Sabadell IBAN: ES SWIFT CODE: BSABESBB When making the transfer please indicate the name of the booking and the date of the event, and send a copy of the transfer confirmation to: sales.barcelona@purobeach.com The customer will be responsible for any bank charges incurred in the transfer. CANCELLATION AND REDUCTION OF SERVICES The cancellation or reduction of the event must be notified in writing to the restaurant. Up to 96 hours the client will be able to make a reduction of no more than a 10% of the contracted attendees; from that moment no further reduction will be accepted. TOTAL CANCELATION If cancellation should occur 6 months prior to the event, the contract may be cancelled with no penalties applied and full reimbursement of deposit. If cancellation should occur between 6 and 2 months prior to the event, 50% of the contracted catering services shall be changed. If cancellation should occur within the 2 months prior to the event, 100% of the contracted catering services will be charged (this is understood to be the result of multiplying the number of guests contracted by the contracted price per guest). Should the restaurant manage to sell the space to another client for the same revenue, date and time, Puro will reimburse 50% of the full amount. * In case the client has an existing group contract with the hotel we will honour the same contracted conditions already signed applying to F&B.