CORPORATE FARMA MENUS 2018

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1 CORPORATE FARMA MENUS 2018 FULL EXPRESSION IN 5 SENSES

2 FIRST COURSES (Select 1 item) Seasonal vegetable and mushroom lasagna with smoked béchamel and parmesan crumble Baby vegetables and crab stuffed crepes with smoked béchamel and parmesan crumble Codfish confit and roasted tomatoes salad with orange and sesame vinaigrette Mixed greens, smoked fish and king prawn salad with mango and mustard vinaigrette Tomato tartar, mixed greens and king prawn salad with smooth wasabi mayonnaise and tomato crunch MAIN COURSES (Select 1 item) Boneless bull tail au jus reduction with sautéed carrots Slow red wine braised veal with dense potato mousse Iberian pork cheeks stewed in red wine with potato cake and Spanish sauce Foie and raisins stuffed Guinea fowl with potato cake and cider sauce Codfish confit cube with sautéed wild rice and smooth black garlic sauce Turkey roll stuffed with seasonal mushrooms, green asparagus and dried fruit sauce Carved Iberian pork tenderloin with creamy mushroom pie and mustard sauce Beef tenderloin au Pedro Ximenez wine with potato pie and rissole baby vegetables* Beef tenderloin with potatoes au gratin and smooth Idiazabal cheese sauce* Beef tenderloin au old mustard with leek and potato crunch* Hake fillets cooked in green sauce with clams and shrimp and potato confit* Suckling pig confit au jus reduction with baked potatoes* Traditional roasted suckling lamb Negralejo style* Seared sea bass with Bilbao style sauce, pepper confit and garlic chips* *Supplement for these selections DESSERTS Apricot mousse with white chocolate mousse Cheese and red berries mille-feuille Chocolate coulant on vanilla cream Coconut mousse and matcha tea cake White chocolate, mango and passionfruit cake Coffee mousse and almond crunch cake Coffee and teas

3 DRINKS Red wine Viña Real Crianza D.O. Rioja White wine Monopole Siglo XXI D.O. Rueda Water, draught beer and soft drinks SELECT: 1 First course item + 1 Main item + 1 Dessert The Set up price includes table set up in banquet style, 10 people per table, tablecloth and floral arrangement Service duration: 90 minutes

4 OPTIONALS WELCOME DRINK Option A: Welcome Cava Option B: Sangria & Rebujito Option C: Soft drinks, white and red wine & beer CURED HAM CARVING MASTER CORNER Iberian pork cured ham, Consorcio de Jabugo Capa Negra Cebo Iberian pork cured ham, 100% Acorn fed Jabugo, 959 Real Ibérico de Consorcio de Jabugo ** We recommend one whole ham for every 130 guests *** We recommend 1 carver for every 2 hams, one pre-carved and one to be carved during cocktail CORNERS AND SHOW COOKING *** Sushi bar with sushi chef Local and international Cheese buffet Toast corner with quail eggs served on sobrasada, duck ham shavings and truffle shavings Castilian migas with grapes and raisins corner Mojito, caipirinha and daiquiri bar Oyster corner *** We kindly ask you to request a quote

5 ADDITIONAL INFORMATION These menus are set out for business meetings with a duration of services of 60 minutes with an available extension, to a maximum of 90 minutes. If more time is required, we kindly ask that you request another quote or contract another service adjacent to the original one. The duration of our services is set out without interruptions from the start of said services. Any extension will require a quote from PALACIO DEL NEGRALEJO SL based on the client s specific event requirements. Upon payment of a deposit of 20% of the estimate for the contracted services, the booking will be considered firm. To cover potential losses and damage to the establishment, in the event of cancellation, this deposit will not be reimbursed. The menu must be selected fifteen days before the event takes place. These menus are guidelines. Please do not hesitate to contact us to make any changes you consider necessary to satisfy your needs. The number of attendees must be established 10 days before the event takes place. This will be the minimum final number reflected in the invoice. If the final number of attendees does not reach what is agreed upon in the contract, the invoice will still include the number of absentees until the contracted number is reached. Upon confirming the booking through the payment of the deposit and the issuance of the formal invoice, both parties assume knowledge and acceptance of the information and general terms and conditions contained in this document. ****We inform you that based on Regulation 1169/2011, our dishes may contain any of the allergens mentioned in the annex II of said regulation. ADVICE FOR THOSE AFFLICTED BY ALLERGIES OR FOOD INTOLERANCE. At this establishment, there is additional information regarding all the dishes offered at the client s disposal. Please ask our staff.

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