COCONUTS WEDDING SPRING / SUMMER MAY TO OCTOBER 2013 / 2014

Transcription

1 COCONUTS WEDDING SPRING / SUMMER MAY TO OCTOBER 2013 / 2014

2 Menus (valid for a minimum of 90 adult guests) WELCOME COCKTAIL Common to all menus Drinks Sparkling wine, Port wine Whisky, gin, vodka, caipiroska, mojito Our selection of natural juices: orange; pineapple with lime; melon with mint; strawberries with raspberry, waters Food Mini caprese skewers Mini courgette with dry fruits skewers Chicory with curd cheese and coriander Crab pate with toasts Portuguese sausage pate with regional bread Shrimp with soya sauce Scallops with mango coulis Guinea fowl satay Veal truffles with poppy seeds Scrambled eggs with Portuguese sausage and green asparagus Brie au gratin with quince jam

3 Menus (valid for a minimum of 90 adult guests) WELCOME COCKTAIL common to all menus Opcional 01. Degustation of cold or hot soups in shot glasses Salted ice creams Cost: 2 per person 02. Ham sliced at the moment with warm bread and unsalted butter Cost: 3 per person 03. Tuna mousse with shrimp or salmon mousse with smoked salmon rolls Cost: 3 per person

4 MENU A Couvert: Flat bread, warm bread, butter or olive oil and balsamic vinegar Summer or Winter Soups Degustation : Vichyssoise (cold) Peas with reinette apple (warm) Carrots with Coriander and yoghurt (cold) Pumpkin with fennel (warm) Beetroot with yoghurt (cold) Mussel soup with saffron (warm) Cream and mushroom soup Pumpkin soup with tapioca pearls OU Peas soup with reinette apple

5 MENU A (Cont.) Sautéed monkfish with clams and shrimps on French garlic, with wild rice Fish and seafood stew served in a cataplana, with wild rice Lemon sorbet Loin of veal with mustard sauce, Roasted potatoes, shallots and snow peas Optional: 1 dessert served at the table (example: red fruits soup with lemon ice cream Grilled grapefruit with grapefruit ice cream and mango coulis Mango ice cream with hot chocolate Petit gateau with almond ice cream Wedding cake with fruit coulis and ice cream

6 MENU A (Cont.) CHEESE TABLE Some examples: Serra, Serpa, Ilha, Nisa, Brie, Camembert, etc With bread, toasts, grapes, jams and nuts. DESSERTS AND FRUITS TABLE Some examples: Custard cream cakes with cinnamon Dark chocolate cake Chocolate cheesecake Cold tea cake Apple crumble with cinnamon Chocolate and cream cake Godets with: Crème brûlée Hazelnut mousse with two chocolates Mango with tarragon syrup Red fruits Sliced tropical fruits Chocolate fondue and mango bowl

7 WINES White wine Montinho S Miguel, Alentejo or similar Red wine Ciconia, Alentejo or similar COFFEE AND LIQUEURS Coffee with mignardises After dinner drinks (whisky, portuguese cognac, liqueurs, Port wine, caipirinhas, caipiroskas...) OPEN BAR with no time limit With espresso coffee WEDDING CAKE Sparkling wine Port wine Cost per person Saturdays: 90 Cost per person Other days: pax: discount of 3% pax: discount of 5%

8 MENU B Fish and shellfish soup Shellfish and saffron soup Codfish crepes au gratin with shrimp sauce, green salad + Beef loin with spicies sauce, rosti potatoes, vegetables Iberian black pork with bread stew with green asparagus from Alentejo, asparagus bundle, sweet potato crunchy Veal mignon with foie gras and Serra cheese, gratin dauphinoise, tomato and spinach a la creme Rest as A Cost per person Saturdays: 82 Cost per person Other days: pax: discount of 3% pax: discount of 5%

9 MENU C Codfish puff pastry with arugula salad Toasted chèvre with pear and green salad Striped bass line on a bed of vegetables Mullet on artichoke ravioli, mini vegetables, mushroom sauce Nailed with grapes and reduction of Moscatel wine, potatoes and vegetables Turbot braised, coriander coulis and green asparagus + Roasted veal en croute of sesame seeds, potatoes papillotte with tapenade Veal tenderloin with chopped mushrooms, roasted potatoes and vegetables Duck with Port wine, wild rice Chicken baloutine with roasted potatoes, mixed vegetables Rest as A Cost per person Saturdays: 93 Cost per person Other days: pax: discount of 3% pax: discount of 5%

10 MENU D Puff pastry of foie gras with apple, served with mini vegetables salad Toasted foie gras, fig crepe, caramelized apple in a reduction of Port wine + Striped bass line on a bed of vegetables Mullet on artichoke ravioli, mini vegetables, mushroom sauce Nailed with grapes and reduction of Moscatel wine, potatoes and vegetables Turbot braised, coriander coulis and green asparagus + Roasted veal en croute of sesame seeds, potatoes papillotte with tapenade Veal tenderloin with chopped mushrooms, roasted potatoes and vegetables Rest as A Cost per person Saturdays: 98 Cost per person Other days: pax: discount of 3% pax: discount of 5%

11 CHILDREN MENU Vegetables soup Lasagna Spaghetti alla bolognesa Steaks with fries and fried egg Juices and waters Jellies From 0 to 2 years: OFFER From 3 to 10 years: 30 per child OPTIONALS:. Supper A Scrambled eggs with peppers & tomato (piperade) 1 Soup Hot chocolate with Churros Queimada (regional drink) with custard cream Cost per person: 2

12 . Supper B Show cooking Preguinhos sirloin in bread Sweet or salty rolls Scrambled eggs Scrambled eggs with hunting sausage and green aspargus Show pasta Tagliatelle Nero di sepia with shrimps Orecchiette carbonara Penne ortolana Cost per person: 7 AND/. Colds Buffet Roasted suckling pig, prosciutto, home made patés Mushrooms, beans, endivs, nuts and rice and pepers salads Chips Cost per person: 5

13 Venue rental Cost: 20 per adult 10 per child (3 to 10 years old) PLEASE NOTE: The actual reservation of the venue is only assured with the 30% payment of the rental fee and is valid for a period of 8 days. Minimum rental fee is VAT not included Mandatory the use of the DJs company recommended by us.

14 Decoration Tables and chairs: 5 per person Table ilumination: 15 per table Centerpieces: 25 each Centerpieces with flowers: 35 each Buffet table decoration: from 75 each Lounge decoration: Sofas, pouffes, support tables, lamps, carpet, glass vases with candles Custo: 350 per 30 seats Structure for ceremony: 200 Carpet (the colour you prefer): 4/m 2

15 Soundsystem & Lighting A) PACK I: VAT Includes: Sound: - 02 Amplified speakers QSC K12-02 Amplified Subwoofers QSC KSub - 01 Mixing table DJ Numark Mixdeck Dance floor illumination: - 02 Moving Heads Leds RGB - 01 Lighting control table - 01 Technician of Sound / DJ for assembly and technical support during the event B) PACK II: VAT Includes: Sound: - 02 Amplified speakers QSC K12-02 Amplified Subwoofers QSC KSub - 01 Mixing table DJ Numark Mixdeck Dance floor ilumination+ Interior decorative illumination: - 04 Moving Heads Leds RGB - 06 Led bars RGB - 01 Lighting control table - 01 technician of Sound / DJ for assembly and technical support during the event

16 Soundsystem & Lighting C) PACK III: VAT Includes: Sound: - 02 Amplified speakers QSC K12-02 Amplified Subwoofers QSC KSub - 01 Mixing table DJ Numark Mixdeck - 02 Exterior speakers Alto Professional TS115A Truesonic Dance floor illumination: - 04 Moving Heads Leds RGB - 06 Led bars RGB - 01 Lighting control table - 01 Technician of Sound / DJ for assembly and technical support during the event D) PACK AMBIENT SOUND: VAT Includes: Ambient sound: - 02 Speakers Alto Professional TS115A Truesonic - 01 Mixing table DJ Numark Mixdeck - 01 Techinician of Sound for assembly and technical support during the event

17 Soundsystem & Lighting E) PACK AMBIENT SOUND + MICROPHONE: VAT Includes: Ambient sound: - 02 Speakers Alto Professional TS115A Truesonic - 01 Mixing table DJ Numark Mixdeck - 01 Wireless microphone Shure PG58 (includes tripod) - 01 Technician of Sound for assembly and technical support during the event Additional options (common to all packs): - Outside decorative lightning ( 02 city colours ) Outside soundsystem for cocktail (ambiance music or DJ) Projector, display screen (2,40x1,80m) and micro Led bars RGB Wireless microphone Shure PG58 (includes tripod) 50 DANCE FLO A) Metalic dance floor Cost: 25/m2 B) LEDs Dance floor 5x5m Cost: NOTES: Mandatory the use of the DJs company recommended by us SOUND AUTHIZED UNTIL 4 AM

18 Conditions DEAD-LINE: The menu must be chosen up to 8 days before the wedding. The final number of guests must be informed up to 3 days before the wedding. PAYMENT SCHEDULE - Venue rental: 30% with adjudication; remaining up to 7 days prior to the event. - Remaining services: 50% of the total value up to 1 month before the event; remaining up to 7 days before. CANCELLATION FEES: Up to 72h before the wedding date 50% of the total value Up to 24h before the wedding date 100% of the total value THE ABOVE QUOTATIONS DO NOT INCLUDE: VAT, other decorations not mentioned above The following items are included: - 1 degustation of menu until 6 pax in our restaurant - F&B as described - Cutlery, crokery, glasswares - Waiters without schedule - Kitchen facilities, service and staff - Set up and dismantle and transports - Open bar LOW SEASON: From November, to April, only Friday prices apply. In this period, except for centerpieces, decoration items are offered. All of the above quotations are valid for a minimum of 90 adults January, 2013