Wedding packages Kempinski Palace Portorož Obala 45 6320 Portorož Slovenia T: +386 (0) 5692 7000 F: +386 (0) 5 692 7950 meetings.portoroz@kempinski.com www.kempinski.com/portoroz
3-course Wedding Package Menu 42 Beef carpaccio with marinated rocket leaf, sauteed vegetables and pine nuts Stu ed and sauteed Poularde breast with Chorizo, mini vegetables and port wine sauce Dark chocolate mousse with forest fruits 2. Istrian Brodet with Scampi, Sea bass and Mussels with local spices and fresh cheese cracker Sea bass filet with Sepia crust with Soft tomato polenta and Zucchini leaves and wine foam Lavender panna cotta with citrus crumble and strawberry coulis 3. Lentil salad with Goat cheese, Frisée and grilled quail breast In Butter fond, cooked Sea bream on celery purée with olive oil Pineapple carpaccio with yoghurt infusion and orange sorbet
KEMPINSKI PALACE PORTOROZ 4-course menu 49 Tuna tartar with cucumber caviar and Frisée salad Sweet-sour pumpkin soup with St Jacques in Istrian prosciutto Honey-glazed Duck breast with Mini vegetables and grenaille potatoes Chocolate cake Palace with 60% Caribbean Valrhona chocolate and Forest fruits 2. Mediterranean fish soup with Scampi, mussels, sea bass and pearl barley Fuzi pasta with black tru es Beef filet with potato mousseline and glazed Tru e carrots Crème brulee with pistachio and strawberries 3. Beef carpaccio with Grana Padano Parmesan, rocket leaves and pine nuts Prawn risotto with Tomato concasse, Carrots and Cheese cracker Grilled sea bass filet with mini bell pepper and Soft polenta Coconut mousse with exotic fruits
5-course menu 53 Octopus salad with potatoes, tomatoes and olives Spicy Fish soup with Prawns and Mussels with local spices and fresh cheese cracker Gnocchi with slowly cooked Beef stew with Sundried Tomatoes and parmesan cracker Beef filet with potato mousseline and glazed Tru e carrots Tapioca pearls with mango and passion fruit 2. Sea bass carpaccio with Sea alga salad and trout caviar Bell pepper soup with St Jacques in Istrian prosciutto Poularde breast risotto with Carrot foam and Micro herbs John Dorry filet with Carrot ginger purée and Olive oil potatoes Lemon tart with meringue and raspberries
5-course menu 53 3. Plate of prosciutto with rocket leaf and Grissini Scampi Bisque with crème fraiche and rucola oil Fusi pasta with black tru e and Grana Padano Sea bream filet with wild herb pearl barley risotto and Pumpkin chutney Dark chocolate cake with fleur de sel and caramel
Wedding Buffet 53 Selection of 4 kinds of seasonal salads and 8 types of Toppings with Dressing Prosciutto plate with marinated olives and Grissini Tomato feta salad with basil Chicken tomato bell pepper salad with coriander Octopus salad with tomatoes, potatoes and olives ^ Yoghurt cucumber salad with micro herbs Beef consommé with orecchiette pasta and root vegetables Grilled poularde breast with tomato polenta and green Asparagus Grilled roast beefsteaks with baked potatoes and grilled vegetables Salmon filet with wine fond, Cauliflower and butter rice Spaghetti with spicy tomato ragout and rocket leaf Mini chocolate brownie Cremeschnitte in glass Strawberry mousse with mint Fresh fruits
Wedding Buffet 53 2. Selection of 4 kinds of seasonal salads and 8 types of Toppings with Dressing Selection of Cold cuts (Salami, prosciutto, ombolo with pickles and grissini) Traditional cheese plate with fig mustard and plum chutney Sweet-sour Carrot raisin salad with Sesame oil Chicken Avocado salad with dried tomatoes and nuts ^ Seafood salad with bell pepper and tomatoes Fish stew with Orzo pasta and parsil Grilled Lamb rack with Tomato, Garlic basil sauce and thyme potatoes Glazed Duck breast with carrots and butter ice Poached John Dorry filet with Swiss chard Potato purée with dried tomatoes and basil Potato gnocchi with Ratatouille Panna cotta with chocolate Carrot cake with sour cream Tiramisu Fruit cocktail Fresh fruit
Wedding Buffet 42 Selection of 4 kinds of seasonal salads and 8 types of Toppings with Dressing Spicy marinated beef salad with tomato and bell pepper and salad chi onade Spicy fish and calamari salad with onions and cucumber Cold cuts selection with dark bread and marinated olives ^ Frutti di mare salad with cucumber and bell pepper Chicken consommé with root vegetables Pork filet on fried thyme potatoes and Zucchini 2 times cooked poularde legs with rosemary potato purée and glazed carrots Grilled Sea bass with sepia crust on polenta with cauliflower Linguini with vegetable tomato sauce Crème Brule Chocolate brownie Berry cake Fruit Cocktail
Wedding Buffet 49 Selection of 4 kinds of seasonal salads and 8 types of Toppings with Dressing Vitello tonnato with tuna sauce and capers and parsil Antipasti selection with olive tapenade and Grissini Tomato onion honey salad with basil Greek salad with cucumbers, tomatoes, onions and feta cheese ^ Prosciutto with melon and grissini Beef consommé with root vegetables and orecchiette pasta Roast beef with glazed vegetables, potatoes and Madeira glace Grilled sea bream on vegetable stew with grilled polenta White chicken ragout with green peas and butter rice Tagliatelle with dried tomatoes and pesto sauce American cheesecake Pistachio cake with mascarpone Chocolate mousse in glass Fruit plate