Casseroles or Buffet: Desserts** To choose: mini bites o 3 desserts

Transcription

1

2 Cold fare: Shot of traditional Salmorejo with a dusting of Iberian cured ham powder Totopos corn with avocado and cilantro emulsion Gränna padano and broccoli quiche "Montadito" roastbeef and caramelized onions Foie with almond bites and baked apple sauce Cantabrian anchovy with aged Manchego cheese skewer Cherry tomato and goat cheese skewer with a touch of Modena Purple potato chips with dense cockle cream Spoonful of quinoa and Catalan-style ash-roasted vegetables Escalivada with onion crunch Smoked salmon cube with soya and citric mayonnaise Ham and tomato over foccacia bread Bocconcini and cherry tomato with basil and pine nut pesto Cream cheese stuffed cherry peppers with black olives tapenade Steak tartar with smoothed wasabi and smoked salt Smoked fish tartlet with baby vegetables and tartar sauce Hot fare: Prawns in cilantro sauce skewers Octopus and ratté potato brochette with smoked paprika olive oil Idiazabal Capuccino with blueberries Pheasant, goat cheese and pineapple bite Iberian Pork cured ham creamy croquettes Porcini mushrooms croquettes Andalusian style hake cubes with smooth lime aioli Coconut breaded king prawns with Kimchee mayonnaise Duck mini meatballs with orange and Cointreau sauce Mini veal burger with cheddar and spiced tomato sauce Quail confit pops with Spanish pepitoria Cod bites Blood sausage, pine nuts and reinette apple stuffed filo sticks Zucchini with prawn skewer Iberian pork boneless shoulder and country peppers pintxo with Romescu sauce Guinea fowl lollipop with ginger and soya Curried veal samosas with aromatic yogurt sauce Small cup of scarlet shrimp cream with shrimp crunch Warm foie yogurt with red fruits and fried corn powder

3 Casseroles or Buffet: Rice with mushrooms and vegetables Chicken in garlic sauce Meatballs of veal in Spanish sauce Mini meatballs in sauce of Orange Sautéed sausage Chicken with curry and nuts Honeyed veal in red wine sauce Cubes of beef tenderloin steak with cabrales Squids stewed with potatoes Cod with confited piquillos peppers Señoret rice (everything peeled) Hake in Green Sauce Desserts** To choose: mini bites o 3 desserts Mini bites Dulce de leche and raspberry Cheese cake Chocolate & orange truffles Cream of pistachio and raspberry Lemon-lime tart Desserts Mini Eclaires: pistachio, chocolate y cream Cup of white chocolate and red fruit soup Cup of cheese, biscuit and red berries soup Chocolate in 2 textures White chocolate brownie and nuts Seasonal fruit skewers

4 WINE BAR 2 RED WINES Viña Real Crianza D.O. Rioja Celeste Roble D.O. Ribera de Duero 2 WHITE WINES Viña Esmeralda D.O. Penedés Siglo XXI D.O. Rueda OPTION 1: 6 COLD + 5 HOT + 1 CASSEROLE + MINI BITES O 3 DESSERTS Service duration 60 OPTION 2: 8 COLD + 6 HOT + 2 CASSEROLES MINI BITES O 3 DESSERTS Service duration 90

5 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 sobrassada, 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

6 ADDITIONAL INFORMATION Cocktail duration is 60 or 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.