We present our special selection of dishes for banquets:

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Sheryl Dickerson
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1 BANQUET MENUS 2016

2 We present our special selection of dishes for banquets: Including: Wines: For menus up to 100 : White: VIÑA CALERA DO Rueda Red: MARQUES DE ARIENZO Crianza DO Rioja Coffee and Mignardises Seasonal Flowers according to our standards Printed Menu The Hotel Alfonso XIII also provides its Catering Deluxe Service serving its delicious cuisine at outside events.

3 contain particular ingredients. Please inform us of any allergy or special dietary requirements that we should be made aware of, when preparing your menu request. Sesame seeds and products thereof Crustaceans and product thereof, for example prawns, crabs, lobster, crayfish Fish and products thereof Mollusc for example clams, mussels, whelks, oysters, snails and squid Eggs and products thereof Mustard and products thereof Lupin and products thereof Celery (including celeriac) and products thereof Soybeans and products thereof Milk and products thereof (including lactose) Nuts such as almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, Macadamia (or Queensland) nuts and products thereof Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof Peanuts and products thereof Sulphur dioxide (>10mg/kg or 10mg/L) and products thereof Sustainable dish

4 Entrées Goat s cheese Terrine with Artichokes, aroma of Lime and Balsamic Reduction 24 Caesar Salad with Lettuce Hearts, Citrus Marinated Chicken, Bacon and Parmesan Cheese 23 Seafood Crêpes with Melted Emmental Bisque Sauce 32 Salad Alfonso XIII (Duck Ham and Mi-cuit Foie Gras with Red Fruits) 32 Raff Tomato, Buffalo Mozzarella Timbale with Rocket, Pesto and Pine Nuts 19 Foie Gras Risotto with Mushrooms, Jabugo Ham Teardrops and Parmesan Rain 27 Smoked Salmon and German Caviar with Garnish 24 Slow cooked King Prawn Salad with Fruits and Citrus flavours and Mujol Caviar, dressed with Honey Vinaigrette 32 Crunchy Octopus with Confit Potatoes and Paprika Oil 29 Salad of Bobby Beans with Iberian Bellota Ham, Shallot Vinegar and Slivered Almonds 25 Soups and Purées Salmorejo Sevillano 20 Gazpacho Andaluz with Garnish 19 Reina Margot Cream of Chicken soup 24 Leek and Coconut Vichyssoise with Seafood Platter 25

5 Cream of Broccoli with Vanilla- macerated Scallop 27 Tomato Soup with Lobster Medallion and Basil Ice 25 Fish Hake Steak with Saffron and Creamy Basmati Rice with Green Vegetables and Prawns 38 Salmon Medallion en Papillote with Aroma of Tarragon 29 Sea Bass on a Bed of Roasted Red Peppers, Cuttlefish Noodles in their Ink 28 Bacon wrapped Monkfish, Creamy Potato and Sauce Vierge 42 Fillets of Sole with Cava Sauce, Asparagus and Cockles 45 Turbot on a Bed of Asparagus and Confit Onion, Mousseline of Jerusalem Artichokes and Truffle Sauce 43

6 Meat and Poultry Iberian Pork Tenderloin Alfonso XIII style 35 Beef Tenderloin with Ratte Potatoes, Spring Onions and dried Fruits, Carrot Teardrop and Port wine Sauce 42 Duck Confit with Orange Sauce, Apple Millefeuille, Glazed Spring Onions and Mushrooms 29 Veal Medallion with Périgourdine Sauce 40 Beef Tournedos with Foie Gras, Madeira Sauce, Potato and Truffle Terrine 48 Tataki of Presa Ibérica with Concassé Tomatoes and Balsamic Reduction 35 Tenderloin Beef Wellington with Black Grape Sauce individually served 35 Glazed Saddle of Lamb with Crushed Potatoes, Mushrooms and Sauce aux Fines Herbes 35 Slow-cooked leg of Poularde stuffed with Mushrooms, with Green Vegetable Risotto and Creamy Mushroom Sauce 32 Desserts Seasonal Fruit Tulip with Sabayon Ice Cream 18 Apple Tart with Vanilla Ice Cream 18 Pestiño, Cream Éclairs, Mini- Swiss roll and Almond Tart 18 White and Dark Chocolate Mousse 19 Almond Tuile with Mango Mousse 24

7 Chocolate Coulant with Vanilla Ice Cream 16 White Chocolate Sauce with Yoghurt Cake and Raspberry Ice Cream 16 Dark Chocolate Mousse, Vanilla Crème Brûlée and Marzipan Sponge Cake 15 Pineapple Carpaccio with Banana Ice Cream and Passion Fruit Sauce 23 Orange and Lemon Sorbet with Mint 16 All prices include VAT.

8 Our sustainable meeting practices By choosing to run your meeting at a Starwood property and further selecting additional sustainable options from our a la carte menu, you get the opportunity to make conscious choices about limiting your environmental impact and therefore comply with your own sustainability strategy at the same time. Paperless Meeting Planning To reduce paper usage we have a number of electronic sales tools available which will help us design your event in a sustainable way: 3D Virtual meetings tour planner, e-brochure, digital menu selections and room list creation. Sustainable Meeting Services Meeting signage is supported through our LCD screens. We have potted plants available on demand to replace fresh cut flower usage. Most of our meeting spaces have natural lighting; choosing these spaces will increase energy savings. Sustainable F&B Practices Our meeting spaces are designed using tables that do not require linen by default; please let us know if you require table cloths for your event. Condiments are provided in bulk dispensers to reduce waste. Our mineral water is bottled locally in refillable glass bottles, reducing the use of PET that is responsible for greenhouse effect gases. 80% of purchases are made locally, supporting fair trade. As a result Co2 emissions during transport are significantly reduced and food supplies arrive at the hotel in the best possible conditions. Careful estimates of food and beverage requirements are made to reduce waste. Meeting Impact Report If you wish, a Meeting Impact Report can be provided once the meeting has been concluded.

HOTEL ALFONSO XIII, A LUXURY COLLECTION HOTEL CHRISTMAS MENUS 2017/2018

HOTEL ALFONSO XIII, A LUXURY COLLECTION HOTEL CHRISTMAS MENUS 2017/2018 CHRISTMAS EVE MENU DINNER APPETISER Truffle parmentier Marinated cauliflower, baby squid, crunchy suckling pig with chanterelles