Celebrations by Marriott

Transcription

1 Celebrations by Marriott (Minimum of 100 persons) Overnight accommodation with buffet breakfast for two persons in a Deluxe Room Gift certificate for buffet lunch or dinner for two persons at Marriott Cafe Special two-layered cake in fondant icing One round of Marriott house blend iced tea or soda Three hours live string quartet or mobile system Fresh floral arrangements on the all tables A Dedicated Event Manager to assist in every detail of the event Access to Red Coat Direct the mobile app allowing event planners to resquest services and manage the event in real-time PERSONALIZED DIGITAL SIGNAGE & PRINTED MATERIALS Customized menu cards, buffet labels and place cards Personalized digital door signage Marriott guestbook with pen EXCLUSIVE PRIVILEGES 20% Discount on Quan Spa Services 20% Discount on Food & Beverage Outlets (except In Room Dining) 20% Discount on Audio Visual Equipment Rental Marriott Rewarding Events Discounted Rates for Group Rooms* (minimum of 10 rooms per day)

2 SET MENUS 3-Course 4-Course 5-Course Dessert) P 2,450 per person (Appetizer, Main Course, Dessert) P 2,650 per person (Appetizer, Soup, Main Course, Dessert) P 2,850 per person (Appetizer, Soup, First Course, Main Course, INTERNATIONAL BUFFET MENUS BUFFET A BUFFET B BUFFET C P 2,750 per person P 2,950 per person P 3,150 per person CHINESE LAURIAT MENUS MENU A MENU B MENU C MENU D MENU E P 25,888 per table of 10 persons P 26,888 per table of 10 persons P 29,888 per table of 10 persons P 39,888 per table of 10 persons P 47,888 per table of 10 persons

3 3 COURSE SET MENU A P P E T I Z E R Norwegian smoked salmon Fennel, orange, caper berries & mustard crème fraiche M A I N C O U R S E Oven roasted lemon marinated chicken Potato mash, roasted peppers and vine tomato D E S S E R T Mohr Hemd Rich chocolate cake glazed in cocoa mirror, with spiced chantilly canelle and choc rocks 4 COURSE SET MENU A P P E T I Z E R Grilled marinated chicken breast topped with Mango salsa accompanied with greek salad Potato cream soup with spicy pork sausage M A I N C O U R S E Pan fried fillet of salmon with grilled tiger prawn Asparagus, sauté potato, with chive cream sauce D E S S E R T Japanese cheese cake 5 COURSE SET MENU A P P E T I Z E R Classic caesar salad with cripsy bacon Cream of wild mushroom FIRST COURSE Shrimp ravioli on spiced tomato sauce and peas puree M A I N C O U R S E Grilled black pepper strip loin Fresh garden vegetables, thyme scented jus D E S S E R T Cinnamon yoghurt with macerated mango

4 BUFFET MENU A APPETIZER AND SALADS Potato salad with crispy pancetta Poached seafood salad with vermicelli noodles and thai dressing Tomato and mozzarella with pesto Chinese barbeque combination platter Pomelo salad flavored with lime juice Lemongrass flavored chicken salad INTERNATIONAL SALAD BAR Greens: Lollorosa, frisse, oak leaf, romaine Crudités: Carrot, celery, sprout, tomato cherry, beans Dressings: French, italian, thousand Island, balsamic Condiments: Bacon, olives, parmesan cheese, pickled vegetables, croutons, lemon wedges Roasted bell pepper soup Selection of breads, butter and margarine HOT Cajun spiced chicken breast with pumpkin and cherry tomatoes Pan-fried snapper fillet with wok fried spinach with orange-coriander cream Chinese stir fried beef with black pepper Roasted beef red curry with sweet basil Sweet and sour fish Stir-fried mixed vegetable with oyster sauce Steamed white rice DESSERTS Individual Desserts Green tea mousse Tiramisu éclair Assorted deluxe local desserts French Pastries Opera slices Individual Desserts in Glass Cappuccino chocolate mousse Black forest trifle Cakes Chocolate almond cake Apricot cheesecake Pie Lemon Meringue Pie Hot Dessert Brioche and butter pudding with raspberry sauce, chocolate sauce, vanilla sauce, rum and raisin sauce, butterscotch sauce, chocolate shavings, candied nuts, whipped cream Fresh Seasonal Fruits Fresh fruit salad, watermelon, pineapple, dragon fruit, honeydew melon, papaya and lime Fresh brewed coffee and tea

5 BUFFET MENU B APPETIZERS AND SALADS Fennel and citrus salad with grilled shrimps Baby chat potato salad with whole grain mustard dressing Semi dried tomatoes and age balsamic with arugula salad Steamed mussel salad with cilantro dressing Smoked turkey and pea sprout salad String bean salad Grilled pork neck salad with chili dressing Palm heart salad with prawn INTERNATIONAL SALAD BAR Greens: Lollorosa, frisse, oak leaf, romaine Crudités: Carrot, celery, sprout, tomato cherry, beans Dressings: French, Italian, tartar, cocktail sauce, balsamic Condiments: Bacon, olives, parmesan cheese, pickled vegetables, croutons, lemon wedges Cream of wild mushroom with toasted Crostini Selection of breads, butter and margarine LIVE STATION Grilled beef steak with pepper sauce HOT Pan seared salmon with eggplant and tomato confit with herb butter Roasted beef pate on mushroom ragout and sautéed bell peppers Grilled chicken breast with soft polenta Stir-fried pork with spicy chili and garlic Wok-fried rice noodle with tamarind sauce Stir-fried young kale with oyster sauce Pineapple fried rice Steamed white rice DESSERTS Individual Desserts Classic vanilla crème brûlée Pistachio and manjari chocolate cake Assorted delux local desserts French Pastries Trilogy of chocolate brownie slices Strawberry cream roulade Individual Desserts in Glass Raspberry bavarian cream Yoghurt panna cotta Cakes Apple upside down cake Baileys cream cheesecake Pies and Tarts Coconut pandan tart Pecan maple syrup tart Hot Desserts Cherry cobbler Sauces and Condiments Strawberry sauce, white chocolate sauce, vanilla bean sauce, berry compote, whipped cream, banana compote, cherry compote Fresh Seasonal Fruits Fresh fruit salad, watermelon, pineapple, dragon fruit, honeydew melon, rock melon Freshly brewed coffee and tea

6 BUFFET MENU C APPETIZER AND SALADS Seared tuna with niciose salad and quail eggs Baby asparagus with sautéed onion and crispy bacon Beef pastrami with pickled vegetable salad Poach shrimps and crap cocktail Greek salad with feta cheese crumbles Pomelo salad flavored with lime juice Minced prawn with chili paste Assorted sushi & sashimi INTERNATIONAL SALAD BAR Greens: Lollorosa, frisse, oak leaf, romaine Crudités: Carrot, celery, sprout, cherry tomato, beans Dressings: French, Italian, orange dressing, thousand island, balsamic Condiments: Bacon, olives, parmesan cheese, pickled vegetables, croutons, lemon wedges Vegetable minestrone with garlic sticks Selection of breads, butter and margarine LIVE STATION Roast rib eye with thyme gravy, mustards and rolls HOT Roasted chicken with arabic spices served on raisin and cashew nut pilaf Salmon medallions with gratin potatoes, tomato and olive salsa Stir-fried cuttlefish with vegetables Stir-fried beef with black pepper corn Stir-fried prawn with cashew nuts and dry chili Sautéed vegetables with oyster sauce Fried rice with ham and vegetables Steamed jasmine rice DESSERTS Individual Desserts Caramelized pumpkin tarts Carrot cake slice Assorted deluxe local desserts French Pastries Apple caramel mousse Chocolate éclairs Individual Desserts in Glass Coconut pudding Triple chocolate mousse Cakes Opera cake Banana and date with citrus icing Pie Pecan pie Hot Dessert Vanilla pudding Sauces and Condiments Raspberry sauce, vanilla cream, butterscotch sauce, crunchy nuts, rum and raisin sauce, cherry compote, apple compote, whipped cream, chocolate shavings Fresh Seasonal Fruits Fresh fruit salad, watermelon, dragon fruit, honeydew melon, kiwi, papaya with lime Freshly brewed coffee and tea

7 LAURIAT A Assorted dim sum combination Braised minced seafood soup with spinach and mushroom Sauteed sliced beef with broccoli Braised sea cucumber with vegetables in oyster sauce Deep fried fish fillet with green mango in special sweet and sour sauce Marinated pigeon in soya sauce Fried rice Yang chow style Chinese petit fours LAURIAT B Assorted barbecued meats combination Braised pumkin soup with diced seafood and mushroom Sauteed sliced cuttle fish with celery and straw mushroom in chili sauce Braised sea cucumber with shitake mushroom and vegetables Deep fried fish fillet with green mango in special sweet and sour sauce Stir fried beef tenderloin with onion in black pepper sauce Fried rice with diced chicken and pineapple Chinese petit fours LAURIAT C Assorted barbecued meats combination Braised crab meat soup with diced seafood and winter melon Deep fried king prawn with fresh fruit Steam live lapu lapu fish Pan fried beef tenderloin with onion in mandarin sauce Steam live crab with garlic Fried rice with shrimps and ham Chilled taro cream with sago

8 LAURIAT D Assorted barbecued meats combination with suckling pig Deep fried hot prawn with fresh fruit salad Double-boiled ginseng soup with conch and black chicken Stir fried scallops and cuttle fish with asparagus in x.o. sauce Steam live tiger garoupa fish Braised sea cucumber with abalone and vegetables Steam live crab with garlic Deep fried crispy pigeon Fried rice Fujian style Chilled mango and sago cream with pomelo LAURIAT E Suckling pig with jelly fish Fresh fruit salad with live lobster Buddha jumps over the wall Stir fried scallops with asparagus in X.O. sauce Steam pink garoupa fish Braised sliced abalone with sea cucumber and vegetables in abalone sauce Marinated pigeon in soya sauce Steam live crab with garlic Fried rice with shrimp and bacon in egg white Chilled mango cream with sago and pomelo