BANQUETING CATERING COCKTAILS. Contact : 30 Avenue Auguste Vérola NICE +33 (0)

Size: px

Start display at page:

Download "BANQUETING CATERING COCKTAILS. Contact : 30 Avenue Auguste Vérola NICE +33 (0)"

Cornelia Franklin
5 years ago
Views:

1 BANQUETING CATERING COCKTAILS Contact : incentive@servotel-nice.fr 30 Avenue Auguste Vérola NICE +33 (0)

2 WELCOME TO SERVOTEL SAINT-VINCENT Located in the heart of the Eco-Valley, in front of the Allianz Riviera stadium, next to the hinterland of Nice and at 10 minutes driving from the beaches of the Promenade des Anglais OUR STORY RESTAURANT BANQUET MENUS CATERING, COCKTAILS DRINK PACKAGES

OUR STORY The family story starts in 1953 when Vincent SERVELLA transforms the grocery and farmhouse into the Hotel & Restaurant «Hôtel des Moulins» This adventure continues in 1981

In this context of hospitality and passion for customer service, Sylvie SERVELLA, the eldest daughter of Vincent, develops the plan of the Servotel Saint-Vincent.

3 OUR STORY The family story starts in 1953 when Vincent SERVELLA transforms the grocery and farmhouse into the Hotel & Restaurant «Hôtel des Moulins» This adventure continues in 1981 with the creation of Servotel Castagniers and in 1990 with the Residences of the Servotel, a complex of 44 rooms and 30 apartments just outside Nice. In this context of hospitality and passion for customer service, Sylvie SERVELLA, the eldest daughter of Vincent, develops the plan of the Servotel Saint-Vincent. In 2003 this hotel emerges in Nice Saint Isidore; since that day she and her husband Denis CIPPOLINI manage the hotel. Since three generations, our charming establishment promise you a warming and personalized welcoming during your stay.

4 RESTAURANT LE JOSEPH Le Chef In a modern setting, Le Restaurant Le Joseph by Servotel Nice offers lovely moments through a modern and traditional cuisine. It can welcome up to 220 persons in the dining room and from april, up to 60 persons on the terrace. It is the ideal place for business lunches or dinners, meals with friends or festive menus.

In order to guarantee the quality of the service, we kindly ask you to choose the

5 BANQUET MENUS SPRING - SUMMER AUTUMN - WINTER If you wish to benefit of those rates and menus, the booking should be done for a minimum of 20 people. In order to guarantee the quality of the service, we kindly ask you to choose the same menu for everyone. The choice of your menu must be communicated at least 5 days before the event.

6 MENU «LE RIVIERA» 34 SPRING- SUMMER SERVED ONLY FOR LUNCH FROM MONDAY TO FRIDAY Crunchy asparagus, cured ham, goat cheese panna cotta with thyme Mackerel salad with escabèche Baba ganoush and fried scallops mille-feuille Artichoke salad cooked and raw with its coppa chiffonade Roasted melon with thyme from Aspremont and its cured ham Veal medallion, purée of zucchini with basil and pine nuts, rosemary sauce Roasted Turbot fillet with crunchy asparagus and its thyme emulsion Chicken supreme with thin ratatouille and its thyme gravy Steamled fresh cod Stuffed squids, Greek way recipe RANGE OF CHEESE (Supplement + 3 ) Cheese duo and arugula salad Crispy praliné tart, creamy passion and pieces of nougatine Refreshing green lemon tart with coconut Home made kirsh baba and its cherries Melon and apricot cake, with pistachio sprinkles Paradise cup and home made biscuit Water and coffee

7 MENU «LA PLAINE» 41 SPRING - SUMMER Octopus carpaccio, wild herbs dressing Zucchini flower tempura with spicy sauce Cuttlefish persillade, dried tomato and pine nuts Avocado cream mille-feuilles with crab Asian flavors red tuna tartar, crispy avocado with salad Octopus aïoli with vegetables Stuffed squids in Greek style Asparagus softness with roasted squids Chicken supreme with thin ratatouille and its thyme gravy Scallops fricassee, endives cooked with orange and its citrus fruits butter RANGE OF CHEESE (Supplement + 3 ) Cheese duo and arugula salad Baked Alaska Summer fruits tart with diplomate cream White chocolate dome with red fruits heart Lemon of Menton cheesecake Apricot crumbcake, ginger and rosemary Water and coffee

8 MENU «NIÇOIS» 46 SPRING - SUMMER Artichokes salad with summer truffle Nice-style stuffed Vegetables Zucchini flower tempura with spicy sauce Crude/cooked asparagus salad, coppa chiffonade, parmesan cheese, hazelnuts, mustard honey dressing Traditional Niçoise salad Zucchini duo, lemon, coriander, roasted guinea fowl supreme Steamled fresh cod Veal medallion, zucchini purée with basil and pine nuts, rosemary sauce Roasted drum fish pavé, artichokes and zucchini barigoule, virgin sauce Octopus aïoli with vegetables RANGE OF CHEESE (Supplement + 3 ) Cheese duo and arugula salad Mini Génépi madeleines Baked Alaska Apricot crumbcake, ginger and rosemary Peach and gooseberrie tatin tart Red fruits tart cookie-shot Water and coffee

9 MENU «MERCANTOUR» 47 SPRING - SUMMER Avocado cream Mille-feuilles with crab Tartar of bass, apple-kiwi and vodka with bison herbs Crunchy asparagus, cured ham, parmesan cheese, hazelnuts, mustard honey dressing Stuffed Crimée tomato in Niçoise style Asparagus softness and roasted squid Roasted prawns with mango and passion fruits, mashed sweet potatoes Sea bass fillet in chorizo crumble, citrus fruits butter and fennel fondue Zucchini duo, lemon, coriander, roasted guinea fowl supreme Breast of duck, creamy polenta with fried parmesan cheese, and woods fruits sweet and sour sauce Steamled fresh cod RANGE OF CHEESE (Supplement + 3 ) Cheese duo and arugula salad Mini madeleine with rum in baba way Mango with rum and pepper tatin tart Red fruits soup, coconut quenelle and mint sponge Apricots and rosemay cake Mix of apple Water and coffee

10 MENU «BAIES DES ANGES» 54 SPRING - SUMMER HOME MADE APERITIF & SALTED APPETISERS DUO Belon ravioli, green apple jelly and pancetta chips Scallops carpaccio with pear and apple duo, fresh green apple dressing Tartar of bass, apple-kiwi and vodka with bison herbs Cod makis, thaï bouillon, raspberries jelly with rose flavor Green asparagus softness, flamed cuttlefish with Marseille Pastis FRENCH TROU NORMAND (supplement : 5 ) Tuna tataki with sesame, mix of crispy and marinated vegetables with rice vinegar and Yakitori sauce with squid ink Swordfish fillet, crunchy vegetables, homemade gnocchi and Osso Bucco juice Sea bass filet, garden vegetables Watermelon gazpacho, steamed turbot fillet and wild herbs Stuffed quail and wild flavors from Auron RANGE OF CHEESE (supplement: 3 ) : Cheese Duo & Arugula salad Roussillon apricots, marjoram shortbread and amaretti icecream Paned cherries, speculos biscuit and iced cream cheese Wild blackberries in elderberry juice, corn crumble and cheese Pomelo, white chocolate rocher and tarragon ice cream Quail eggs in Thaï style and vanilla egg white siphon Water and coffee

11 MENU «DEGUSTATION» 69 SPRING - SUMMER HOME MADE APERITIF : Served with sall jar of crispy shrimp, sweet & sour sauce, vegetables Tempura Guilvinec Norway lobster, salted cucumber, ricotta gnocchi and roasted yellow peaches Watercress bavarois, crab springrolls and green apple Foie gras macarons, granny smith wasabi Kohlrabi cannelloni, crab from the North Sea and squid Belon ravioli, green apple jelly and pancetta chips FRENCH TROU NORMAND (supplement : 5 ) Poached sole, fish filet with almonds, candied leeks and apple with combawa Wild duck with cabbage, beet and grape emulsion Scallops, bok choy, purslane, marinated in salt daïkon katsuobushi, chicken cream Pan fried veal rib roast with braised lettuce Roasted yellow pollack, thin carrots purée with grapefruits DUO OF CHEESE WITH ARUGULA SALAD Mix of lemons Apple and pear raviole in anise syrup and lemongrass Declination of fruits in red wine jelly and pine nuts, Breton crumble Crude and cooked pear, coconut mousse and sesame opaline Mint cream, cocoa sorbet halzenuts crumble Water and coffee

12 APERITIFS, COCKTAILS: APPETIZERS SPRING - SUMMER Warm salted appetizers: Mini pizza Mini pissaladière Nice-style stuffed vegetables Seasonnal vegetables tempura, spicy sauce Glazed salmon cubes, tomatoes salad with tarragon and mustard Roasted tuna, watermelon with chilies and fresh almonds Soft polenta and roasted octopus Warm asparagus and raw ham LA BAGNA CAUDA & mix of crudités from the garden : 8.00 per person (Minimum of 20 people) Cold salted appetizers: Mini pan bagnat Cold soup of beans with lemon, coriander and mint Smoked magret brochette with mango Cold tomatoes soup with fresh cheese and vanilla Cold carrots softness and thyme whipped cream Prawns tartar verrine with orange Beef tartar verrine Wolffish tartar verrine with pear and sheep cheese Quinoa tabbouleh Melon and speck ham brochette Sweet appetizers: Mini lemon meringue pie Mini cannelés with vanilla rum Red fruits pie in a cookie-shot style Small chocolate macaron Mango and coconut panna cotta Traditionnal chard pie Swiss meringue Brochette of melon and watermelon marinated in fresh mint Our Rates (Net rates, including VAT tax and service) 2.80 : per appertizer up to 8 pieces 2.50 : per appetizer from 9 pieces

13 MENU «LE RIVIERA» 34 AUTUMN - WINTER SERVED ONLY FOR LUNCH FROM MONDAY TO FRIDAY Rock fish soup with Menton citruses Gourd cream espuma with undergrowth flavors Shrimps salad with Espelette chilies and chorizo Meurette poached egg Stuffed sardines with chard and wild shoots salad Pork «filet mignon», mashed potatoes «Robuchon» style and woods juice Homemade ravioli with boletuses sauce and Parmesan Chicken supreme, ratatouille, with meat and thyme juice Poached yellow pollack with coconut milk RANGE OF CHEESE (supplement : 3 ) : Cheese duo & arugula salad Citrus fruits cake and its coulis of lemon of Menton Apple tart in a rose style and vanilla cream Matcha Mont-Blanc with rum chestnut cream Caramel entremet Caribbean upside-down cake, clementine sauce Water and coffee

14 MENU «LA PLAINE» 41 AUTUMN - WINTER Rock fish soup with Menton citruses Gourd cream espuma with undergrowth flavors Beets bouillon, goat cheese cream and smoked haddock Meurette poached egg Autumn flavors toasts Beef tournedos, confit shallot and mashed potatoes Homemade ravioli with boletuses sauce and Parmesan cheese Seabream fillet the tiger tear way, vegetables wok and yakitori sauce Revisited version of the beef carrot Fillet of bass, iced vegetables and osso bucco sauce RANGE OF CHEESE (Supplement : 3 ) : Cheese duo & Arugula salad Gianduja and halzenut entremet Creamy passion fruit tart and sesame biscuit Duo of lime éclair, mint and wild thyme Steamed caramel cream and crispy biscuit Roasted figs with orange blossom sabayon Water and cofee

15 MENU «NIÇOIS» 46 AUTUMN - WINTER Rock fish soup with Menton citruses Autumn flavors toasts Stuffed sardines with chard and wild shoots salad Gourd cream espuma with undergrowth flavors Chavignol declined in 3 styles Homemade ravioli with boletuses sauce and Parmesan cheese Steamed turbot fillet, sautéed spinach in fresh butter, halzenut and mushroom Lamb shank with thyme and mashed potatoes Trout in Riesling Daube and home made gnocchi with Sbrinz RANGE OF CHEESE (Supplement : 3 ) : Cheese duo & Arugula salad Squash tatin tart Mix of figs Iced cake with caramel soft heart Chestnut-Whisky bûchette Molten dark chocolate cake and confit orange soft heart Water and coffee

16 MENU «MERCANTOUR» 47 AUTUMN - WINTER Homemade Foie Gras and warm apple chutney with old rum Iced and crude carrots, goat cheese mousse and thyme Chavignol declined in 3 styles Gourd cream espuma with undergrowth flavors Octopus carpaccio, wild herbs dressing Niçois ravioli with boletuses sauce and Parmesan Fillet of bass, iced vegetables and osso bucco sauce Lamb shank with thyme and mashed potatoes Breast of duck in hazelnut crust, confit leeks in honey and sweet and sour sauce Steamed turbot fillet, sautéed spinach in fresh butter, halzenut and mushroom RANGE OF CHEESE (supplement : 3 ) : Cheese duo & Arugula salad Pure chocolate bûchette Exotic pavlova Citruses floating island, caramel with candied orange peel Quince tatin tart Williams pear iced dessert and fresh pear tartar Water and coffee

17 MENU «BAIES DES ANGES» 54 AUTUMN - WINTER HOME MADE APERITIF & SALTED APPETISERS DUO «Bonbon» of Foie Gras in 3 flavors and warm apple chutney with old rum Green asparagus with morels Lettuce coulis with iodized taste Eggplant Mille-feuilles, spinach and fried scallops Oyster in Thaï style, pomegranate and coriander FRENCH TROU NORMAND (Supplement : 5 ) Trout in Riesling Back of cod with mushrooms, shells from Brest bouillon with Champagne Scallops risotto and coffee emulsion Roasted basque pork «filet mignon», lomo confetti, pumpkin, liquorice juice Smoked and roasted pigeon, corn cake and roasted green onions RANGE OF CHEESE (Supplement: 3 ) : Cheese Duo & Arugula salad Revisited version of «Belle-Hélène» pear Citrus and chocolate jelly Multicolored apple carpaccio with confit Blood orange pavlova, vanilla-passion fruit ice cream Water and coffee

18 MENU «DEGUSTATION» 69 AUTUMN - WINTER HOME MADE APERITIF : Served with small jar of crispy shrimp, sweet & sour sauce, vegetables tempura «Bonbon» of Foie Gras in 3 flavors and warm apple chutney with old rum Steamed cooked Brussels sprouts, shells, mussels and razor shell, chorizo bouillon Leeks in brown miso Paris mushroom and Foie Gras tart Oyster in Thaï style, pomegranate and coriander FRENCH TROU NORMAND (Supplement : 5 ) Whiting, rice cream and white wine black sauce Back of cod with mushrooms, shells from Brest bouillon with Champagne Scallops risotto and coffee emulsion Wild duck with cabbages, beet and grape emulsion Stuffed quail with greenchard and chard chop with juice RANGE OF CHEESE (Supplement: 3 ) : Cheese Duo & Arugula salad Roasted pear, coffee crumble and vanilla ice cream Revisited crumble with oranges and clementines Exotic ravioli, passion sauce, pineapple chips Lemon meringue tart Confit rhubarb, fiscella mousse, pistachio cake Water and coffee

19 APERITIFS, COCKTAILS: APPETIZERS AUTUMN - WINTER Warm appetizers: Mini pizza Mini pissaladière Monkfish saltimbocca with sage Crispy hot goat cheese Pumpkin soup with crab Potatoes from Nouvelle Creusée with Foie Gras Roasted shrimps and candied tomatoes Celery mash, pine nuts, ham chips Verrine of fish soup and citruses of Menton LA BAGNA CAUDA & mix of crudités from the garden : 8.00 per person (Minimum of 20 people) Cold appetizers: Beets crostini and fresh cheese Smoked salmon salted tiramisu and avocado Spinach crème brûlée Mini smoked salmon patties Verrine of veal tartar, apple and hazelnuts Verrine of gourd cream espuma with undergrowth flavors Mini Autumn flavors toasts Verrine of beets bouillon, goat cheese cream and smoked haddock Iced carrots, goat cheese mousse and thyme Sweet appetizers: Mini cake with orange blossom and pine nuts Small orange macaron Mini figs tart Liquorice cannelés Small marron glacé puff Verrine of chocolate mousse Seasonnal fruits skewer Chocolate truffles Our Rates (Net rates, including tax and service) 2.80 : per appertizer until up to 8 pieces 2.50 : per appetizer from 9 pieces

20 DRINKS PACKAGES Along with your meals : Wine is included in your meal, If you wish to chose another wine, you can pick one of those package with a supplement PACKAGE A : 7 per person Sancerre Joseph Mellot, La Chatelnie (white) Bandol, Château de Castillon (rosé) Côtes du Rhône, Domaine de Pélaquié (red) ¼ of wine PACKAGE B : 13 per person Vignoble de Bellet AOC Bellet (red, white or rosé) ¼ of wine Welcome drink: Softs (Coca Cola, Fanta, fruits juice) : 5 p/pers Planteur (Rum, goyave juice, orange, pinapple) : 10 p/pers Kir Maison (Crème de Cassis and local white wine) : 6 p/pers Kir Royal (Crème de Cassis and Champagne) : 11 p/pers Coupe de Champagne : 10 p/pers Aperitifs ans Cocktails: Appetizers : Pizza, Pissaladiere Pastis, White Martini, Red Martini, Juice & Softs drink : 1 drink per person : 12 per person 2 drinks per person : 18 per person Champagne, Whisky, Gin, Vodka : 1 drink per person : 14 per person 2 drinks per person : 24 per person Extra Services Corkage fee*: 2.50 per person If the bottle of champagne is provided by a guest for a event of 50 persons or more. Flower Rental for the table decoration (non-offered): 3 per person Create your own package... Our staff remain at your entire disposal to help you create a package suitable for your event Net rates, including tax and service

21 SEMINAR OFFERS ON REQUEST

22 They trust us A few sports teams

CONTACT US Beverley MARCHAIS Seminars Representative incentive@servotel-nice.fr Direct : + 33.4.93.29.99.

23 CONTACT US Beverley MARCHAIS Seminars Representative Direct : SERVOTEL SAINT-VINCENT 30 Avenue Auguste Vérola 06200, Nice T : +33(0) F : +33(0) info@servotel-nice.fr

BANQUETING CATERING COCKTAIL S. Contact : - 30 Avenue Auguste Vérola NICE

BANQUETING CATERING COCKTAIL S Contact : info@servotel-nice.fr - 30 Avenue Auguste Vérola 06200 NICE - 04 93 29 99 00 BANQUETS MENUS If you wish to benefit of those rates and menus, the booking should