Wedding Kit Marqués de Riscal

Transcription

1 2016 Wedding Kit Marqués de Riscal - 1 -

2 Dear Engaged Couple, We would like to thank you for giving us the opportunity to be part of your wedding. We are fully aware of the responsibility that this involves and because of this, we will ensure that you and your guests will cherish unforgettable memories of this unique day. From this moment, the entire team of the Hotel Marqués de Riscal, A Luxury Collection Hotel, would like to go out of our way to make your wedding perfect. We will attend to all your requests and endeavour to make your day exactly as you wish. We would like to present our gastronomic range elaborated with the advice of Chef Francis Paniego (awarded with two Michelin stars). We are pleased to offer you more than 100 possibilities to help creating your own menu and personalize this day in such a way that it is uniquely yours. On behalf of the Hotel Marqués de Riscal, we want to share our excitement and professional partnership with you when preparing your wedding. We hope to meet you in the City of Wine. Kind regards, Cristina Prado Wedding Coordinator cristina.prado@luxurycollection.com - 2 -

3 AMENITIES - YOUR WEDDING IN A complimentary room for the couple (Suite depending on our availability) for the night of the wedding or any other night upon until one year after the wedding upon availability. Room includes breakfast à la carte. - A special price for Grand Deluxe rooms that your guests may need. - Wardrobe service during the event. - Personalized design of Table d'hôte and protocols. - Floral arrangement centrepieces. - Candies Buffet (on request) - Symbolic wedding cake - You will have the opportunity to sample the cocktail and wedding menu before your event. This menu may be made up to six people when the number of guests to the wedding exceeds 80. If the number of invitees is lower than 80, the invitation to sample the menu would be for two people. - Outdoor parking within the City of Wine. - Special discounts on beauty treatments for brides and grooms in our Spa Vinothérapie Caudalíe Marqués de Riscal (page 15) - 10% discount on Food and Beverages for every wedding celebrated from Sunday to Friday

4 MENU WELCOME COCKTAIL On the Table - Sunflower seed tiles and black olive sticks Cold appetizers - Iberian ham with bread from Elciego - Sesame cut, cheese and honey - Red peppers roasted with anchovies from Santoña Different - Russian salad with emulsified mayonnaise - Yogurt cheese with tomato jam - Soft salmon and wakame ceviche - Tin of red wine caviar over foie gras junket Spoons - Foie-gras with crumbs and apple purée - Macerated salmon with germinates - Cod fish, "sheets" with olive oil and garlic comfit Cold and hot soups - Gazpacho - White garlic with boletus concasse - Consommé with egg Fried food - Our croquettes - Squid fried in batter - 4 -

5 Brochettes - Brick kebabs with prawns - Shrimp brochettes and mojo riojano Meats - Meat balls over potato parmentier - Glazed lamb with ginger Cocktail Desserts - Crème brûlée with red berries - Sweet Cameros toast with Reineta apples and honey ice cream - Assorted cheeses By courtesy of Hotel Marqués de Riscal, all the cocktails include an olive oils buffet accompanying the order of Iberian Jam

6 WEDDING MENU On the Table - Goat cheese terrine with Ezcaray honey oil - Riojan peppers with anchovies and olive oil - Iberian ham - Baked mushrooms with parsley Tasting starters - Mediterranean: cucumber concasse, yogurt, fresh almonds and green apple sorbet, bread and picual oil - Red shrimp carpaccio over tomato tartar and garlic sauce - Tomato tartar with prawn and white garlic sauce - Scallop salad over a cauliflower purée with a dash of pepper and pineapple - Foie-gras curd, red wine caviar and sunflower seed bread Salads and vegetables - Lobster salad with tomato tartar and avocado mayonnaise - Warm mushroom salad with goat cheese, pine nut, candied tomato and anchovy vinaigrette - *Natural asparagus, served warm with a vinaigrette and a perrechico mushroom mayonnaise (*asparagus available during its season) - Vegetable stew - *Artichoke cooked in its own juice with almonds and Iberian ham (*artichokes available during its season). Starters - Crystal peppers with farmyard eggs and potatoes from Alava - Foie gras escalope over red onions, Rincón pears and red wine reduction - Alava s potato purée with mushrooms and foie dices - Lobster and mushroom risotto served with almond foam Seafood - Grilled king prawn (individual 8 units) - Clams marinera style (individual 8 units) - Steamed barnacles (individual 200 grs.) - 6 -

7 Traditional Cuisine Starters - Echaurren style fish soup - Boletus and chestnuts soup with yolk egg - Chickpeas stew with monkfish and clams - Red beans Caparrones con sus sacramentos Fish Dishes (with the option of half or full portions) - Over roasted hake nape with roasted potatoes - Hake in batter cooked at 45ºC with roasted peppers and rice soup - Roasted hake over potato pil-pil with vanilla - Monkfish over smoked pumpkin puree with clams, mushrooms and marinara sauce - Cod with pil-pil sauce, over green pepper and candied onion - Sea bass over a garlic coulis and a smooth potato cream Meat dishes (with the option of half or full portions) - Lamb ribs cooked at low temperature with sliced potatoes and salad - Baby lamb shoulder blade cooked at low temperature, over sliced potatoes and salad - Glazed lamb with a touch of ginger and potato parmentier - Loin steak with Oporto over potato parmentier - Loin steak with Oporto, apple purée and candied fungus - Meatball with truffle on a potato parmentier - Glaced veal cheeks with apple purée - Clean pork trotters with Rincón de Soto pears, vegetables and mushrooms - Roe deer over red onions and chestnut cream First Dessert - Green apple ice and yogurt soup - Mandarin sorbet - Iced peach drink with zurracapote - Diced sautéed pineapple with iced caramel mousse and coconut milk - Mojito with banana and mint Main Dessert - Sweet Cameros toast with Reineta apple and honey ice cream - Grapes over crème brûlée, sweet wine reduction and coconut milk - Sweet toast with toffee ice cream and fresh cocoa soup - White (yogurt mousse, cheese ice cream, white chocolate soup and white cookies) - Warm chocolate sablé with mint ice cream - Wedding cake - 7 -

8 KID S MENU (Recommended up to 12 years old) Ham, croquettes, fried squid and cheese balls Lamb cutlets with fried potatoes or Veal steak with potatoes Caramel custard with ice cream or chocolate pie with vanilla ice cream Soft drinks Price: 25 (VAT included) *These rates may vary in 2016 and following years as we work with seasonal products. * In the Hotel Marqués de Riscal we can prepare special menus for vegetarians, vegans, allergic, celiac people and other dietary needs

9 Here, we present four menus budgeted for weddings during 2016 in our Hotel to help you with the orientation of the banquet cost per person. All menu prices include: mineral water, coffee, tea, bread, floral table centres, wedding cake and printed menus. Quote I Welcome Cocktail Sunflower seed tiles Iberian ham with bread from Elciego Sesame cut, cheese and honey Gazpacho Foie spoon with crumbs and raisins Brick kebabs with prawn Our croquettes Wedding Menu Innovative Cuisine Starter Tomato tartar with prawn and white garlic sauce Fish Half Portion Hake in batter cooked at 45ºC with roasted peppers and rice soup Meat Half Portion Glazed lamb tail with ginger and vegetables First Dessert Iced peach drink with zurracapote Main Dessert Sweet Cameros toast with Reineta apple and honey ice cream 120 per person VAT included (Price does not include wines) - 9 -

10 Quote II Welcome Cocktail Sunflower seed tiles and black olive stick Iberian ham with bread from Elciego Shrimp brochettes and mojo riojano Sesame cut, cheese and honey Salmon ceviche Brick kebabs with prawn Our croquettes Riojan peppers with anchovies Cod fish, "sheets" with olive oil and garlic confit Wedding Menu Innovative Cuisine Starter Foie gras junket with red win caviar and bread Fish Half Portion Sea bass over a garlic coulis and a smooth potato cream First Dessert Mandarin sorbet Meat Half Portion Glazed cheek veal with apple purèe Main Dessert Sweet toast with toffee ice cream and fresh cocoa soup 135 per person VAT included (Price does not include wines)

11 Quote III Welcome Cocktail Sunflower seed tiles and black olive stick Iberian ham with bread from Elciego White garlic with boletus Sesame cut, cheese and honey Tin of red wine caviar Foie spoon with crumbs and raisins. Our croquettes Shrimp brochettes and mojo riojano Wedding Menu Innovative Cuisine Starter Potato purèe with fungus, foie and meat juice Salad Lobster salad with tomato tartar and avocado Meat Half Portion Loin steak with Oporto over potato parmentier First Dessert Banana with mojito sorbet jelly mint Main Dessert Grapes over crème brûlée, sweet wine reduction and coconut milk 160 per person VAT included (Price does not include wines)

12 COCKTAIL DRINKS Marqués de Riscal Verdejo and Riscal 1860: 9 p.p. (=per person) Marqués de Riscal Verdejo and Marqués de Arienzo crianza: 10 p.p. Marqués de Riscal Verdejo and Marqués de Riscal Reserva: 11 p.p. Marqués de Riscal Finca Montico and Riscal 1860: 10 p.p. Marqués de Riscal Finca Montico and Marqués de Riscal Reserva: 13 p.p. Marqués de Riscal Verdejo, Riscal 1860, and Anna de Codorniu cava: 14 p.p. Marqués de Riscal Finca Montico, Riscal 1860 and Anna de Codorniu Cava: 12 p.p. Marqués de Riscal Verdejo, Marqués de Riscal Reserva and Anna de Codorniu Cava: 18 p.p Marqués de Riscal Finca Montico, Marqués de Riscal reserva and Champagne Laurent Perrier: 20 p.p. BANQUET DRINKS Marqués de Riscal Verdejo and Riscal 1860: 15 pp. Marqués de Riscal Verdejo and Marqués de Arienzo: 17 p.p. Marqués de Riscal Verdejo and Marqués de Riscal Reserva: 19 p.p. Marqués de Riscal Finca Montico and Riscal 1860: 17 p.p. Marqués de Riscal Finca Montico and Marqués de Riscal Reserva: 21 p.p. Marqués de Riscal Finca Montico and Marqués de Riscal Finca Torrea: 25 p.p. VAT is included in all the packages. UNCORK OF CAVA AND CHAMPAGNE BOTTLES Instead of per guest, cava or champagne are charged by the number of bottles consumed. Please, see our prices lines below and do not hesitate to consult us about either the Cava or Champagne brands if you so wish. - Dioro Baco Brut: 25 VAT included - Anna de Codorniu: 25 VAT included - Juvé and Camps: 30 VAT included - Reventos and Blanc: 40 VAT included - Mumm: 50 VAT included. - Laurent Perrier Brut: 60 VAT included

13 Open Bar Whisky JB Ballantine s Jameson Johnnie Walker Red Vodka Stolichnaya Smirnoff Red Gin Larios Bombay Beefeater Rum Bacardi Havana 5 Cacique Brugal añejo Others drinks Malibu Torres 5 Duque de Alba Sauza Tequila Blanco Martini Dry/ Martini Rosso/ Martini Blanco Ricard Anis Chinchón Seco Campari Orujos Blanco y Hierbas Baileys Tia María Frangélico Limonchello Amaretto Apple s liquor Pea s liquor Pacharán Basarana Fino de Ina Beer, soft drinks, juices and water 2 hours: 16 for 100% of the guests 3 rd hour: 7 for 80% of the guests 4 th hour: 7 for 70% of the guests 5 th hour: 7 for 60% of the guests (VAT included)

14 GIN&TONIC OPEN BAR 10 supplement per person, 100% of the guest, during 3 hours. (ask for the prices for extra hours) BITE SIZED FOOD FOR THE OPEN BAR Mini chapatas, selection of sandwiches, Spanish omelette and fresh fruit skewers: 5,50 per person (VAT included) OUR SPACES AND BANQUET ROOMS For the cocktail service we suggest the following areas Model room inside the wine cellar Terrace of San Vicente meeting room (open air space) Terrace of the Hotel (open air space) Plaza de las Cepas (open air space) (Room Rental: courtesy) (Room rental: courtesy) (Room Rental: VAT Room Rental: VAT For the wedding ceremony we suggest the following areas: Porche 1883 (Room rental: courtesy) Lobby Terrace or Plaza de las Cepas* (Room rental: VAT) *If both spaces are used, one for the ceremony and the other for the cocktail, the total room rental would be %VAT. Set up for civil ceremonies will be budgeted separately. For the Gala Banquet service we suggest the following areas San Vicente room Chirel room Restaurante Bistro 1860 Restaurante Marqués de Riscal (maximum 400 guests) (maximum 60 guests) (maximum 50 guests) maximum 50 guests)

15 Minimum of 100 guests for weddings on Saturdays between June and October. Dear lovers, We are glad you have chosen our Hotel Marques de Riscal, a Luxury Collection Hotel in Elciego to celebrate this special day in your life. Below find the details of the treatments that we recommend from our Vinothérapie Caudalie Spa Marques de Riscal for you to have some time to relax as well as making your skin look radiant and stunning during all the preparations. Get 10% discount on treatments from Monday till Thursday before your event - Barrel bath: our worship booth where you will enjoy a relaxing bath with red vine extract or grape marc, and during which we perform a head massage. 65 per person - Crushed cabernet scrub: a base of grape seed, honey, brown sugar and essentials oils to revitalize your skin. 85 per person - Dúo divino: Caudalie modeling for two, the star treatment of our firm and the most relaxing and romantic. The candle that illuminates the cabin becomes moisturizing oil scented with flower vine, a unique experience to enjoy as a couple. 215 (per couple) - Caudalíe grand facial treatment: our signature treatment, in which you can enjoy a very relaxing facial massage which combines shiatsu plus facial drainage. Ideal to accelerate cell renewal, moisturize and improve skin texture. 110 per person - Treatement for your hands or feet with fresh grapes moments of relaxation and treatments unique and unforgettable. 90 per person Do not hesitate to book your appointment by contacting us by at: luxurycollection.com or by phone: We look forward to hearing from you. Vinotherapists team Spa Vinotherapíe Caudalíe Marqués de Riscal

16 PAYMENT The reservation will be confirmed upon the signing of the contract and a deposit payment of 1500 which will act as a guarantee for the reservation of your event 80% of the total estimated cost will be required one month prior to the event The remaining amount will have to be received by the hotel the day of the event or (maximum) 10 days after the event took place. The percentages specified are subject to change by government regulation and will be payable by the guest on the margin applied to the above rates The VAT included on the menus and drinks is 10% OPTIONAL DETAILS At the Hotel Marques de Riscal, we offer you a detailed and fully organized planning procedure for your wedding (civil ceremony, transfers by coach or vintage cars, floral arrangements, invitation design, background music, live orchestra, DJ, ). Furthermore, we offer the option of personalizing your menu and table plan design. A large team of professionals are at your disposal to guarantee that you enjoy the unforgettable day that you have always dreamt of. Everything depend Cristina Prado Wedding Coordinator cristina.prado@luxurycollection.com