Wedding celebration INNCASA

Transcription

1 Wedding celebration INNCASA Orvieto

2 General Conditions o Exclusive use of Inncasa; o Accommodation for the newlyweds in the Grand Penthouse Suite for the wedding night; Extras o For particular rental equipment (cost based upon the chosen solution). For example: tensile structures (Gazebo drapes, etc.), additional umbrellas, and particular Mise-en-place; o Tourist tax: Euro 2,20 applied per person per night; o For additional beds, Euro 50,00 are charged per person, per day for adults and Euro 30,00 per day for children up to the age of 14. Baby cots are available free of charge. 2

3 Payment Terms: Rooms: 30% down payment, at time of the booking confirmation. Banquet: 30% down payment of the total amount for the Banquet and any additional equipment one month before the event; The balance at the moment of the check-out. N.B.: The down payments are not refundable. 3

4 Rooms Rooming List Room type Nights Bed Extra bed Baby Cot Guest Superior Room 2 TBC Double or twin Up to 1 Upon request TBC Garden Suite 3 TBC Double Up to 2 Upon request TBC Suite 7 TBC Double Up to 2 Upon request TBC Superior Room 8 TBC Double or twin Up to 2 Upon request TBC Junior Penthouse Suite 9 Grand Penthouse Suite 10 TBC Double Up to 2 Upon request TBC TBC Double Up to 2 Upon request TBC Cottage Suite 11 TBC Double Up to 4 Upon request TBC Standard Room 14 TBC Double or twin NA Upon request TBC Gate Lodge A TBC Double or twin Up to 1 Upon request TBC Gate Lodge B TBC Double or twin Up to 1 Upon request TBC 4

5 Wedding Banquet The banquet can be arranged inside or outside the restaurant, depending on the weather conditions and the guests requirements. Included in the proposal (to be defined): - Prosecco, a variety of cocktails and juices; - White wine; - Red wine; - Brut sparkling wine and Moscato d Asti; - Mineral water, coffee and liqueurs; - The print out of the menu; - Table linen and standard Mise-en-place Classic. Not included in the proposal, but to be defined: - Setting-up of the round tables, chairs, table line, the China, glassware and silverware; - Tableau; - Flower arrangements; - Gazebo and coverings; - Wedding cake; - Rum table, chocolate and cigars; - Ice cream cart; - Open bar; - Music. We offer the wedding menu tasting meal for the bride and the groom and other two (2) guests. Our Maître Andrea and our Chef are available to define a menu based upon the bride and grooms requests. Here below you will find some menus we propose: The final cost will be defined depending upon the established menu. 5

6 Menu N 1 Buffet Appetizers: A selection of Umbrian appetizers buffet style: Prosciutto, pork loin, coralline salami, flank, Caciotta cheese, cured sheep s milk cheese, ricotta cheese, fresh cheese, A variety of Bruschetta with mushrooms, liver-pâté, broad beans Puff pastry vegetable morsels Vegetable savoury quiches Served at the table: First Course: Braised red chicory Risotto with Robiola cream cheese Tagliolini with Chianina meat sauce and rosemary Second Course: Fillet of Cinta pork with Port-wine sauce served with potatoes flavoured with fennel Desserts: Dessert buffet A variety of freshly sliced fruit Bar: Brut sparkling wine and Moscato d Asti Coffee and liqueurs 6

7 Menu N 2 Appetizers: Cold meat corner: Cured Prosciutto (24 months), Coralline salami, marinated carpaccio with rocket pesto and crispy Parmesan wafers Cheese corner: Buffalo mozzarella cheese, Umbrian Caciotta cheese, Fossa sheep -milk cheese, goat-milk cheese, Grana cheese and small mozzarella balls Vegetable corner: Savoury vegetable tarts, crudités, typical panzanella salad, a variety of mini shortcrust pastries and bruschettas, a selection of tempura-fried vegetables Bar Corner: Prosecco, non-alcoholic cocktails, fruit juice and mineral water First Course: Black truffle Risotto with anchovy butter Umbrichelli pasta with cherry tomatoes, basil and Fossa Pecorino cheese Second Course: Roasted leg of lamb with thyme Aubergine (eggplant) parmigiana flan Dessert: Mignon pastries, finger-food mousse portions, a selection of freshly sliced fruit Bar: Brut or sweet Sparkling wine, coffee and liqueur 7

8 Menu N 3 Appetizers buffet: Italian style fried vegetable Savoury strudel with courgettes (zucchini) Chickpea humus Panzanella salad Broad bean and pea quiche Roasted artichokes Vegetable Caponata with pine nuts and sultanas Cherry tomato and basil sticks Tomato and oregano pizza First Courses: Trofie pasta with pesto, green beans and potatoes Lasagna with vegetables and herbs, with emulsion of extra virgin olive oil Second Course: Roasted aurbergines (eggplant) with mixed vegetables Vegetable and feta pie Dessert: Assorted desserts (Pannacotta with caramel, orange and chocolate; sliced fresh fruit; sorbets; finely sliced pineapple; strawberry cream; wild berries) Bar: Brut and sweet sparkling wine Coffee and liqueur 8

9 Menu N 4 Appetizers: Sea food salad with pesto and courgette julienne Smoked salmon beignets with cream cheese Smoked octopus with mozzarella balls Variety of sushi Fried cod fish cakes Tempura style fried fish and vegetables First courses: Risotto with scampi, courgette flowers and rosemary Tagliolini pasta with lobster and tomato sauce with marjoram Second course: Baked Seabass fillet with Mediterranean seasoning and broccoli Dessert: Dessert buffet and fruit Bar: Brut Sparkling wine and Moscato d Asti Coffee and liqueur 9