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

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1 BANQUETING CATERING COCKTAIL S Contact : info@servotel-nice.fr - 30 Avenue Auguste Vérola NICE

2 BANQUETS MENUS 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

3 MENU «LE RIVIERA» 33 A CHOICE OF STARTERS : Goat cheese pannacotta & chorizo gazpacho Prime vegetables salad, anchoïade & olive tapenade toasts Local pizza pissaladiere with onion & anchovy, topped with sardines & red pepper, mixed salad Homemade rockfish soup Roasted slab of salmon with olives, rosemary & orange emulsion Crispy polenta with lemon Braised chicken breast with Menton lemon, Pilaf rice with diced vegetables Beef sirloin tip roasted with mushrooms, Baked new potatoes with bacon & onions Southern style cod fillet, Saffron amandine potatoes RANGE OF CHEESE (supplement : 3 ) : Cheese duo & arugula salad CHOICE OF DESSERTS : Almond brownie & bourbon vanilla ice cream Lemon meringue pie Assortment of fresh fruits & sorbet Candied ginger creme brulee

4 MENU «LA PLAINE» 39 A CHOICE OF STARTERS : Local assortment with rabbit & fruits terrine, eggplant caviar, chard omelette & croutons Seafood & shellfish salad, marinated with a sweet & sour sauce Duck foie gras & mushrooms risottino Red tuna & salmon tartar duo marinated with exotic fruits, yuzu & lemongrass Roasted seabass filet,candied potatoes with dried tomatoes & olives Lamb shoulder stuffed with zucchini, sauteed troffies with scamorza Squids fricassee, Basmati rice, salad & shaved parmesan cheese Veal saltimbocca with dry cured ham, cheese, sage & marsala sauce,tagliatelle pasta RANGE OF CHEESE (supplement : 3 ) : Cheese duo & arugula salad CHOICE OF DESSERT : Orange & grapefruit salad marinated with french four spice & its sorbet Traditional Tiramisu Homemade iced nougat Molten chocolate cake & vanilla ice cream

5 MENU «LE MERCANTOUR» 45 A CHOICE OF STARTERS : Homemade foie gras terrine, candied figs on toast Summer truffles risotto Thaï salad with red tuna smoked with tea, prawns & fresh mango Braised veal tenderloin with local lemon, sauteed trofies pasta with smoked mozzarella & fresh tomatoes Italian Caciucco stew, with three fish & scampi, Amandines potatoes with octopus sauce Roasted rib-eye steak with candied red onions & balsamic, Mashed potatoes with Ceps Gilt-head bream stuffed with artichokes & fennel, steamed potatoes RANGE OF CHEESE (supplement : 3 ) : Cheese duo & arugula salad CHOICE OF DESSERTS : Dark chocolate Royal with crispy praline & dark chocolate supreme Revisited baked Alaska Pineapple carpaccio marinated with spices, peach sorbet Strawberry Fraisier cake, red fruits coulis

6 MENU «NIÇOIS» 46 A CHOICE OF STARTERS : Niçoise Salad with tuna and anchoves Niçois Starter: red bell pepper, garlic and anchoves, Truccia, homemade countryside terrine, ail et anchois, Truccia, tapenade Stuffed vegetables and mesclun salad Nicoise Daube, gnocchis with sbrinz Niçois Raviolis with daube and sbrinz Leg of lamb, nicoise ratatouille Duo of stuffed and fried Sardines, panisse pont-neuf CHOICE OF DESSERTS : Swiss chard tart Menton lemon tart Carros Strawberry verrine, light mascarpone cream with rose (in season) Ice cream bowl and its «ganse» biscuit

7 MENU «BAIE DES ANGES» 52 HOUSE APERITIF & SALTED APPETISERS DUO CHOICE OF STARTERS : Salmon trilogy : smoked, raw marinated with fresh herbs & rillettes with green pepper on blinis Warm salad of panfired duck foie gras with seasonal fruits, lamb s lettuce & dried fruits Panfried squid with fresh tomatoes & basil on salad Lobster salad with citrus, soy beansprouts & exotic dressing FRENCH TROU NORMAND (supplement : 5 ) Beef fillet roasted with ceps, mashed potatoes flavored with summer truffles, seasonal vegetables Duet of scampi and scallops in Provençal-style Pastis flambé, Risotto limon and provola Papillon of sea bass roasted witth the black olives, perfumed sauce, Ratatouille and oven potatoes RANGE OF CHEESE (supplement: 3 ) : Cheese duo & arugula salad CHOICE OF DESSERTS : The Joseph gourmet s plate: Entremet, chocolate dessert, fruit skewer, ice cream or sherbet Chocolate couer coulant Cake, vanilla ice cream The homemade frozen nougat

8 MENU «JOSEPH TASTING» 69 HOUSE APERITIF : Small jar of crispy shrimp, sweet & sour sauce, vegetables tempura CHOICE OF STARTERS : Lobster salad in citrus fruits, soy bean sprouts, islands perfumed vinaigrette Small jar of home made duck foie gras, toast of candied figs jam Nice-style plate of candied young rabbit with fruits, chard omelette, eggplant caviar, sardine or zucchini flower doughnut, toast of tapenade Mille-feuille of scallops and summer truffles, lamb's lettuce and fresh mango ******* Sole quenelle with summer truffles, mushroom sauce FRENCH TROU NORMAND (supplement : 5 ) Nice-style sea bream with ratatouille, fresh basil and panisse Turbot fillet poached with candied lemon, seasonal fresh vegetables Beef filet roasted with ceps, bayaldi of Provencal vegetables and potaotes wafer Roasted veal tenderloin, golden chanterelle sauce, risotto with summer truffles DUO OF CHEESE WITH ARUGULA SALAD DESSERT : The Joseph gourmet s plate: Entremet, chocolate dessert, fruit skewer, ice cream or sherbet

9 APERITIVES, COCKTAILS: APPETIZERS Warm appetizers : Pizza Pissaladière Tielle à la Sétoise Nice-style stuffed vegetabled Samossa of shrimp Mini puff pastry with sausages Mini skewers of Teriyaki poultry Sweet and sour poultry Nems Chard and pine nut omelette (Typical dish) Brioche of duck foie gras and figs LA BAGNA CAUDA & sa Farandole de Crudités (Typical dish - rates on request) Cold appetizers : Mini Lollipop of goat cheese Opera of Duck foie gras Half bread Pan bagnat - style Bread with sliced salami Bread with cured ham Bread with smoked salmon Jar of Andalusian Gazpacho and Chorizo Mini skewers with cherry tomatoes, Mozzarella and basil Rye toast with smoked salmon and chive Sweet appetizers: Crème caramel Mini cake Tropezienne Fresh fruit skewer Chocolates and combawa mini jar French cookies au Petit four Red berries panna cotta Lemon mini tart Chocolate mini tart Rasberry mini tart Apples and pineapple mini tatin cake Mini crème brûlée with candied ginger Our Rates : Net rates, including tax and service 2.50 : per appertizer until up to 8 pieces 2.10 : per appetizer from 9 pieces

OUR DRINK PACKAGES To accompain 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 Welcome drink: Planteur (Rhum,

10 OUR DRINK PACKAGES To accompain 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 Welcome drink: Planteur (Rhum, 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 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, ½ bottle of water, coffee PACKAGE B : 13 per person Vignoble de Bellet AOC Bellet (red, white or rosé) ¼ of wine, ½ bottle of water, coffee 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 «Alcool is dangerours for health, it must be consumed with moderation»

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

BANQUETING CATERING COCKTAILS. Contact : 30 Avenue Auguste Vérola NICE +33 (0) BANQUETING CATERING COCKTAILS Contact : incentive@servotel-nice.fr 30 Avenue Auguste Vérola 06200 NICE +33 (0)4 93 29 99 00 WELCOME TO SERVOTEL SAINT-VINCENT Located in the heart of the Eco-Valley, in