The address for Beirut s most GlamorousWeddings

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2 The address for Beirut s most GlamorousWeddings * Package includes: Accommodation in The Bridal Suite Honeymoon room amenities Buffet breakfast at Candelabra for two Day use room Special offer at Resence Spa Customizable menu Fake cake Cake slices for invitees Welcome reception with selected beverage option Dance floor & stage set-up Screen and projector One night accomodation on your first anniversary *T&C apply For more information sales.summerland@kempinski.com

3 Heart of marinated artichokes, goat cheese, sundried tomato, salad leaves & pine nuts. Crab salad on a bed of quinoa, diced vegetables seasoned with lemon dressing. Salmon, dill carpaccio, minced fennel, young leaves & citrus dressing. Green asparagus, mushroom sautéed & olives sundried tomato tapenade. Sea bream filet with caponata, vegetables tagliatelle & basil oil. Organic chicken breast, cromesquis potato & vegetables julienne. US prime beef tenderloin, cannelloni eggplant spinach, grilled tomato & thyme juice. Warm salmon, minced potato cake & virgin olive oil sauce. Eggplant melanzane, mozzarella cheese & basil pesto. Fricassée of mushrooms, green asparagus & a truffle creamy sauce. Artichokes carpaccio, sautéed calamari, pequillos & thai sauce. Feuillantine d authome, flavored with chocolat vanilla creamy. Almond dacquoise, creamy mandarine & vanilla coulis. Rose water financier, vanilla mascarpognie & red fruit cream. Ambre, biscuit macadamia, creamy jivara & basilic ice cream. Menu A

4 Cured tuna, sliced vegetables, endive leaves & Yuzu dressing. Crab salad on a bed of quinoa, diced vegetables seasoned with lemon dressing. Salmon comfit tian, mascarpone cheese & citrus dressing. Romaine artichokes salad, heirloom tomato, arugula salad & black truffle dressing. Slowly cooked beef tenderloin, artichoke puree, green asparagus & truffle sauce. Fish salmon, polenta grille, concassé tomato, Swisscahrd aumoiere & lemon butter sauce. Gilthead fillet, zucchini, pea puree, fried artichokes & virgin sauce. Chicken supreme, mushroom risotto, tomato grille, fried cepes & cooking juice dressing. Mushroom risotto, cepes & rosemary juice. Tortellini ricotta epinard, tomato sauce & Padano cheese. Carpaccio zucchini with tomato concassé, red tuna & virgin sauce. Cannelloni ricotta epinard, basil tomato sauce & grated Padano cheese. Pears & ginger cheese cake with vanilla creamy coulis. Almomd chort-crust, vanilla and coffee creamy, served with abricot coulis. Cherry tree, creamy chocolate vanilla ganache with chocolate coulis. Creamy vanilla mousse & strawberry jelly, flavored with rose water & red berry coulis. Menu B

5 Tuna tartare, avocado pure, fennel & citrus dressing with topico. Rosette de beouf wagyu, artichokes & tomato comfit topped with truffle dressing. Perigourdine salad with asparagus & truffle dressing. Butterfly shrimps, salmon rosace, sucrine & tomato comfit with Maple syrup dressing. Veal tenders with fried polenta, creamy mushroom & French beans. Lamb medallion with artichokes barigoule style, sundried tomato & black olives. US prime beef tenderloin, roasted tomatoes & mushrooms served with black truffle crumble. Fish grouper, lemony potato puree, snow peas, green beans & basil yuzu dressing. Warm goat cheese tian & potato, gratinated with Padano crust. Breaded baby calamari, feta cheese, wild Rocca & caper olive sauce. Gnocchi with mushroom & truffle sauce served with Padano cheese. Pan-fried sea scallop with artichoke puree & wild rocket leaves. Pears & ginger cheese cake with vanilla creamy coulis. St. Honore, pineapple confit, jivara mousse with mango ice cream. Lemon tart, Suisse meringue with passion coulis. Chocolate moelleux with creamy vanilla raspberry mousse. Menu C

6 Goat cheese salad, fresh strawberry & fig comfit granny smith apple served with fig dressing. Duo salmon crevettes, young leaves with minced fennel & lemon dressing. Goat cheese salad, fresh strawberry & fig comfit granny smith apple served with fig dressing. Cured salmon with celery julienne, avocado puree & Yuzu dressing. Duck liver torchon with mango passion fruit puree, fig shutney & spice bread. Veal medallion served with green asparagus, mushroom, shallots comfits & thyme sauce. Grouper fillet with sautéed bokshoy & asparagus, servied with Thai sauce. Chicken breast with truffle paste, quinoa risotto style, Parisian style vegetables & Red Wine Sauce. Wild Mushroom mille feuille with rosemary sauce. Sea scallop with basil risotto & virgin sauce. Cannelloni eggplant with Bolognese, tomato sauce & Padano cheese. Cepes ravioli with creamy mushroom sauce & crispy bresaola. Raspberry parfait & lemon grass sorbet. Pistachio financier with raspberry sorbet, flavored with creamy cheese mascarpone. Chocolate orange Bretton and caramello mousse. Almond biscuit feuillantine with passion & vanilla cream. Imperial fruitcake, lemon ganache, corn caramelize and raspberry coulis. Menu D

7 Kempinski Summerland Hotel & Resort Al Akhtal Al Saghir Jnah PO Box -779 Beirut Lebanon T F kempinski.com/beirut