WEDDING BLISS PACKAGE - Marriott International · Use of Built-in Screen at the Ballroom for Video...

All rates are inclusive of 10% Service Charge and applicable government taxes.

All prices and menus may change without notice prior to signing of Banquet Reservations Contract

Other terms and conditions apply.

W E D D I N G B L I S S P A C K A G E

Beyond the exchange of “I do” are two hearts uniting as one. Behind the toast and rituals are event specialists taking care of every little detail. And in the midst of loved ones celebrating, is a union designed to last a lifetime.

Sit-Down Package for 100 persons

Set Menu 1-3 Php310,000 net for 100 persons Php 1,400 net per person in excess Set Menu 4-5 Php340,000 net for 100 persons Php 1,600 net per person in excess Set Menu 6-7 Php380,000 net for 100 persons Php 1,900 net per person in excess Set Menu 8-10 Php410,000 net for 100 persons Php 2,300 net per person in excess

Buffet Package for 100 persons

Buffet Menu 1-4 Php350,000 net for 100 persons Php 2,000 net per person in excess Buffet Menu 5-7 Php380,000 net for 100 persons Php 2,200 net per person in excess Buffet Menu 8-9 Php420,000 net for 100 persons Php 2,700 net per person in excess Buffet Menu 10-11 Php450,000 net for 100 persons Php 3,000 net per person in excess Package Inclusions

Bridal Suite: Accommodation for Two (2) Nights in a Deluxe King Suite, and Groom's Room: Accommodation for One (1) Nights in a Superior Room with the following Special Amenities: Full Buffet Breakfast for Two at the Pacific Lounge, Use of the Gym, Outdoor Jacuzzi and Swimming Pool

Chauffeur Driven Luxury Bridal Car with Floral Arrangement (3 hours use within Metro Manila only)

A Specially Designed Three-layered Wedding Cake in Fondant Icing or Chocolate Fountain

2 Bottles of Sparkling Wine for Couple’s Toast

One Round of Non-Alcoholic Standard Drinks for all guests (Choice of Soda, Iced Tea or Chilled Juice)

Waived Corkage Fee for the First Four (4) Bottles of Liquor

Food tasting good for 3 persons

Elegant Floral Arrangements for the Presidential Table

Floral Centrepieces for all Guest Tables with votive candles

Special Backdrop behind the Couple’s Table

A Pair of Doves in a Decorated Cage

Guest Book with Pen

Menu Cards (For Set Menus only)

Place cards for Presidential Table

Musical Entertainment (Choice of Live String Quartet or Mobile Sound System)

Use of Built-in Screen at the Ballroom for Video Presentation

Use of the venue for four (4) hours

Anniversary gift: Buffet Dinner for two (2) persons at the Pacific Lounge For enquiries, call at 632 5318 0715 or email [email protected] Package rates are subject to change without prior notice. All prices are inclusive of 10% service charge and applicable government taxes.




SET MENU

MENU 1

Appetizers

Chicken Ballotine with Caramelized Onion

and Spinach Capsicum Coulis, Pickled Radish

and Watercress Salad

Soup

Crab and Corn Chowder

Main Courses

Duo of Sliced Roasted Beef Tenderloin and Prawns

Linguini Pasta and Wild Mushroom

Cabernet Sauvignon Light Reduction

Desserts

Swiss Chocolate Cheese Cake with

Brandy Sauce and Whipped Cream

MENU 2

Appetizer

Smoked Chicken, Walnut and Feta Cheese Salad with

creamy garlic dressing

Soup

Seafood Chowder

Sesame Bread Grissini

Main Courses

Rosemary and Thyme Pork Porchetta Potato Fondant

and Brussel Sprout Fennel Cream Sauce

Desserts

White Chocolate Pistachio Mousse Cake,

Caramel Sauce




SET MENU

MENU 3

Appetizers

Smoked Ham, Chicken Liver and Pistachio Terrine

Dry Figs Chutney and Watercress Salad Toasted

French Baguette

Soup

Lemongrass Seafood Consommé

With Spinach and Crabmeat Ravioli

Main Courses

Duo of Sliced Roasted Beef Tenderloin and Prawns

Linguini Pasta and Wild Mushroom

Cabernet Sauvignon Light Reduction

Desserts

Swiss Chocolate Cheese Cake with

Brandy Sauce and Whipped Cream

MENU 4

Appetizers

Lightly Seared Sesame Crusted Tuna

Sweet Mango Salsa and Asian Ginger Dressing

Salad

Traditional Caesar Salad

with Grilled Chicken Strips

Soup

Velouté of Asparagus topped with

Mushroom and Croutons

Main Courses

Duof of Mustard Crusted Beef Tenderloin, Bernaise

Sauce

And Pan Seared Scallop, Capsicum Coulis vegetable

Provençale, Potato Gratin

Desserts

Raspberry Mille Feuille with Vanilla Sauce

and Almonds




SET MENU

MENU 5

Appetizers

Sweet Maryland Crab Cakes

Radish Sprouts with Herbed Rémoulade

Soup

Lentil and Smoked Ham Velouté

Garlic Toasted Baguette

Main Courses

Duo Rosemary Garlic Pork Tenderloin,

Red Wine Sauce and Pan Seared Sea Bass Fillet,

Caper Tomato Concassé

Steamed Green Beans and Saffron

Jasmine Rice

Desserts

Sour Cream Coffee Cake

Butterscotch Sauce

MENU 6

Appetizers

Chicken Ballotine with Caramelized Onion

and Spinach

Capsicum Coulis

Soup

Salad “Niçoise” with Fresh Tuna and Petit Mesclun

Main Courses

Grilled Beef “Fillet Mignon”

Sun dried Tomato and Sautéed Asparagus

Gratin Dauphinoise with Bordelaise Jus

Desserts

Almond Raspberry Mousse Cake

Fruit Coulis and Almond Flakes

Mignardise




SET MENU

MENU 7

Appetizers

Beef “Tataki”

Dijonnaise Mustard Sauce and Kikkoman

Soup

Velouté of Asparagus

Topped Mushroom and Croutons

Salad

Shredded Duck Meat, Orange and Fresh Greens with

Balsamic Vinaigrette

Main Courses

Herbed Crusted Sea Bass

Almond Rice Braised Fennel

Eggplant and Cherry Tomatoes with Lemon Caper

Beurre Blanc

Desserts

Super Moist Chocolate Cake

Berries Compote and Chocolate Flakes

Mignardise

MENU 8

Appetizers

Seared Scallops

Lemon and Bell Pepper Coulis

Salad

Smoked Duck Breast, Beet Root,

Roquefort Cheese, Citrus Salad on Petit Mesclun

Basil Balsamic Vinaigrette

Soup

Green Pea Cappuccino

With Crisp Smoked Ham and Toasted Baguette

Fish Courses

Pan Seared Sea Bass with Garlic Pacific Clams on

Spinach and White Wine Light Cream Sauce

Dalandan and Basil Sorbet

Main Courses

Duo of US Beef Fillet Mignon and Grilled Prawns Garlic

Potato Galette

Ragout of Mushroom and

Shallots Shiraz Red Wine Jus

Desserts

Mango Cherry Tart, Raspberry Mousse Super Moist

Chocolate Cake, Berries Compote and Chocolate

Flakes

Mignardise




SET MENU

MENU 9

Appetizers

Beef “Tataki”

Dijonnaise Mustard Sauce and Kikkoman

Salad

Tomato and Mozzarella with Smoked Ham

Micro Greens, Basill and Balsamic Vinaigrette

Soup

Seafood Chowder

Fish Courses

Pan Seared Salmon Fillet on Black Bean Ragout

Julienne of Leaks with Lemon Mousseline

Main Courses

Mixed Grilled duo of Marinated Lamb Rack

Jus Herbed Crusted Pork Tenderloin

Peppercorn Sauce

Sautéed Baby Tomato and Brussels Sprout

Garlic Potato Purée

Dessert

Flourless Chocolate Cake

Vanilla Ice Cream and Almond Flakes

Mignardise

MENU 10

Appetizers

Prawns and Leeks Terrine with Black Caviar

Salad

Squid Salad with Fresh Herbs and Olive Oil

Soup

Zucchini and Goat Cheese Veloutté

Fish Courses

Roasted Red Snapper on Lentils and Chorizo

Lemon Pesto

Main Courses

US Prime Beef Sirloin and Slow Braised

Beef Cheek

Red Wine and Plum Sauce with Fresh Beans

Horse Radish Whipped Potato

Dessert

Tiramisu, Green Tea Mango Mousse Cake

Fruit Tartlets, Caramel Sauce and

Raspberry Coulis

Mignardise




BUFFET MENU

MENU 1

Appetizers

Blackened and Spicy Fish Fillet Strips with Dijonnaise Sauce

Rolled Chicken and Seaweed Sushi with Mango Salsa

Assorted Maki Rolls with Condiments

Salads

Spinach Salad, Ricotta Cheese and Olives

Pork and Sesame Crusted Bean Curd Salad with Black Bean

Sauce

Soup

Crab and Corn Chowder

Main Courses

Beef “Marengo”

Marinated Roasted Chicken in Lemon Sauce

Grilled Mahi-Mahi Steaks with “Pepperonata”

Sautéed Green Beans, Carrots, Cherry Tomato and Shallots

with Garlic Flakes

Fettuccine Al Pesto

Rice Creole

On the Spot Carving

Honey Glazed Leg of Ham with Pineapple Sauce

Desserts

Sacher-Torte

Pear Bavarian Cake

Orange Mousse Cake

Banana brown Betty

Assorted Fresh Fruits (3 kinds)

MENU 2

Appetizers

Chicken Roulade with Shrimp Mousse

Lightly Seared Blackened Tuna with Dijonnaise

Vietnamese Vegetable Rice Paper rolls

Salads

Greek Salad with Pita Bread

Thai Pork Salad

Soup

Cream of Wild Mushroom

Main Courses

Cabernet Braised Beef with Onions and Forest Mushrooms

Herb Roasted Chicken with Saffron Cream Sauce

Blackened Fresh Salmon on Lemon

Meunière Sauce

Cajun Vegetable Stew

Linguini Carbonara with Grilled Chicken Strips and Parmesan

Vegetable Rice Pilaf

On the Spot Carving

Herb Roasted Leg of Lamb with Garlic

Rosemary Jus and Condiments

Desserts

German Baked Cheese Cake

Lemon Meringue Tart

Leche Flan

Chocolate Fudge Cake





BUFFET MENU

MENU 3

Appetizers

BBQ Pork Maki Rolls with Condiments

Cajun Chicken Strips with Corn Chips

Blue Cheese Mouse on Assorted Vegetable Sticks

Salads

Traditional Caesar Salad with Grilled Chicken Strips


Soup

Roasted Butternut Squash Cream Soup

Main Courses

Rosemary and Thyme Pork Porchetta with

Fennel Cream Sauce

Roasted Spanish Chicken with Potatoes, Chorizo, Garlic, Sherry

Wine

Pan Seared Salmon Fillet on Black Bean Ragout,

Julienne of Leeks with Lemon Mousseline

Fusili Pasta with Pepperoni and Tomato

Asian Vegetable Casserole

Rice Creole

On the Spot Carving

Beef Wellington with Shiraz Reduction and Condiments

Desserts

Apple Crumble

Mississippi Mud Square

Vanilla Craqueline Patachou

Raspberry Mousse


MENU 4

Appetizers

“Hinurnong Hamong Baboy” (Smoked Pork Ham)

“Embutidong Manok” (Chicken Roulade with Raisins)

Fresh Palm Heart and Vegetable Roll with

Garlic Peanut Sauce

Salads

“Ensaladang Talong at Hipon”

(Roasted Eggplant and Shrimp Salad)

“Ensaladang Lato at Kamatis” (Fresh Seaweed and

Tomato Salad with Tomatoes)

Soup

Mushroom and Egg Droup Soup

Main Courses

“Inihaw na Liempo” (Grilled Pork Belly Slice with

Pickled Papaya)

Lemongrass Roasted Chicken with Annatto Sauce

Red Snapper “Escabeche”

Pancit “Tagalog” (Rice Noodles with Fried Cured beef

and vegetable)

“Chop suey” (Stir-fried Vegetables with Shrimp in

Oyster Sauce)

Steamed Pandan Rice

On the Spot Carving

“Adobo” Glazed Roasted Beef with Fried Sweet Potato

and Plantain Banana

Desserts

Pili Tart

Buko Salad

Bico

Cassava Cake





BUFFET MENU

MENU 5

Appetizers

Antipasto Platter (Salami, ham, Chorizo, Shrimp, Marinated Olives, Grilled vegetables, Artichoke)

Chicken Galantine with Mango Chutney

Assorted Sushi and Sashimi with Condiments

Salads

Greek Salad with Pita bread


Pork and Sesame Crusted Bean Curd Salad with Black Bean Sauce

Soup

Seafood Chowder

Main Courses

Japanese Beef Curry with Carrots and Raisins

Roasted Spanish Chicken with Potatoes, Chorizo, Garlic, and Sherry Wine

Cajun Seared Pork Loin in Light Mushroom Cream Sauce

Asian Vegetable Casserole

Grilled Tuna Steaks with Pepperonata

Jambalaya Rice

On the Spot Carving

“Mixed Grill” with Au Jus and Condiments (Local Beef Tenderloin, Pork Loin, Veal Sausage and Lamb)

or

Broiled US Prime Ribs Served with Yorkshire Bread

Selection of Sauces (AU Jus, Béarnaise Sauce, or Peppercorn Sauce)

or

“Lechon de Leche” with Liver Sauce and Spiced Vinegar

Desserts

Clafoutis Aux Abricots

Almond Roulade

Crème Caramel

Chestnut Mousse

Fruit Tartlets





BUFFET MENU

MENU 6

Appetizers

Vietnamese Vegetable Rice Paper Rolls with Garlic Chili Sauce

Assorted Maki Rolls with Kikkoman and Wasabi

Onion Tart with Smoked Ham and Goat Cheese

Salads

Pork and Sesame Crusted Bean Curd Salad with Black Bean Sauce

Salad “Niçoise” with Fresh Tuna

Shrimp and Pomelo Thai Salad

Soup

Wild Mushroom Soup with Truffle Oil

Main Courses

Braised Beef with Bok Choy and Soya Beans, Soy Beef Jus

“Coq Au Vin”, Burgundy Marinated Chicken with Bacon and Mushrooms

Baked Hickory Pork Spare Ribs with Bell Pepper and BBQ Whisky Sauce

Poached Salmon Fillet in Saffron Cream Sauce

Linguini Seafood “Marinara”

Rice Pilaf

On the Spot Carving

“Mixed Grill” with Au Jus and Condiments (Beef Tenderloin, Pork Loin, Veal Sausage and Lamb)

or



or


Desserts

American Mango Cheese Cake

Chocolate truffle Cake

Crème Brûlée

Pecan Tarts

Mississippi Mud Pie





BUFFET MENU

MENU 7

Appetizers

Chicken Ballotine with Spinach and Mushroom

Poached Fish Fillet on “Riviera” Potato Salad Aioli Sauce

Beef “Tataki” with Dijonnaise Mustard and Kikkoman

Salads

Spinach Salad, Ricotta Cheese and Olives


Kani and Mango Salad with Japanese Mayonnaise

Soup

Seafood Bisque served with Freshly Baked Bread Rolls

Main Courses

Sliced Roasted Beef “Forestière” with Green Onions

Pork Milanese with Pasta, Garlic and Herb Tomato Sauce

“Coq Au Vin”, Burgundy Marinated Chicken with Bacon and Blackened Fresh Salmon on Lemon Meunière Sauce

Cajun Vegetable Stew

Mushroom Rice Pilaf

On the Spot Carving

“Mixed Grill” with Au Jus and Condiments (Beef Tenderloin, Pork Loin, Veal Sausage and Lamb)

or



or


Desserts

Chocolate Point Cake

Almond Tart

Passion Fruit Mousse Cake

Peach and Raisins Cobbler

Crème Brûlée





BUFFET MENU

MENU 8

Appetizers

Shrimp and Fish Terrine

Beef and Vegetable Mini Tortilla wraps

Assorted Charcuterie with Condiments (Cheeses,

Chorizo, Ham, Salami, Olives, Gherkins, Melba Toast)

Assorted Sushi, Sashimi and Maki with Condiments

Salads

Seared Salmon on Mixed Greens Lemon Vinaigrette

Fattoush Salad with Fried Naan and Sumac


Thai Beef Salad

Soup

Seafood Bisque

Main Courses

Permesan and Herb Crusted Beef

Tenderloin with Port Cranberry Sauce

Rosemary and Thyme Pork Porchetta with

Fennel Cream Sauce

“Coq Au Vin”, Burgundy Marinated Chicken with

Bacon and Mushrooms, French Croutons

Blackened Fresh Salmon on Lemon Meunière Sauce

Braised Croccoli, Cauliflower and Onion

Linguini Seafood “Marinara”

Vegetable Rice Pilaf

On the Spot Carving

“Mixed Grill” with Au Jus and Condiments

(Beef Tenderloin, Pork Loin, Veal Sausage and

Lamb)

or


Selection of Sauces (AU Jus, Béarnaise Sauce, or

Peppercorn Sauce)

or

“Lechon de Leche” with Liver Sauce and Spiced

Vinegar

Crêpe Station

Crepes

Fresh Fruit Filling (Mango and Banana)

Sauces and Syrup (Raspberry, Chocolate, and

Caramel)

Assorted Topping

Desserts

Tiramisu

Mango Cream Puffs

Blueberry Cheese Cake

Cream Cheese Tart

Black Forest Cake





BUFFET MENU

MENU 9

Appetizers

Lightly Seared Blackened Tuna with Dijonnaise

Green Vegetable a la Grecque with Feta Cheese Mousse


Blue Cheese Mouse on Assorted Vegetable Sticks

Salads

Tomato and Mozzarella with Basil, Olive Oil Vinaigrette

Fresh Herb and Tomato “Tabouleh” with Pita Bread



Soup

Cream of Wild Mushroom

Main Courses

Beef “Bourguignon” with Carrots, Onions and

Asian Mushrooms

Baked Hickory Pork Spare ribs with Bell Pepper and

BBQ Whisky Sauce

Roasted Spanish Chicken with Potatoes, Chorizo,

Garlic, Sherry Wine

Grilled Maya-Maya Steaks with “Peperonata”

Roasted Vegetable “Provençale”

Pappardelle with Spanish, Fresh Herbs and Ricotta

On the Spot Carving


(Local Beef Tenderloin, Pork Loin, Veal Sausage and Lamb)

Or


Selection of Sauces (AU Jus, Béarnaise Sauce,

or Peppercorn Sauce)

Or


Crêpe Station

Crepes


Sauces and Syrup (Raspberry, Chocolate, and Caramel)

Assorted Topping

Desserts

Opera Slice

Fruit Tartlets

Caramel Mousse Cake

Mango Green Tea Cake

Bread and Butter Pudding





BUFFET MENU

MENU 10

Appetizers

Crab Cakes with Remoulade Sauce

Beef “Tataki” with Dijonnaise Mustard Sauce

Chicken Ballotine with Spinach and Mushroom

Shrimp Saffron on Glass


Salads


Fresh Herb and Tomato “Tabouleh” with Pita Bread



Smoked Duck Breast Salad, Figs Chutney and Greens,

Orange Vinaigrette


Soup

Seafood Bisque

Bread Station

Whole Wheat Bread Slices

White Bread Slices

Soft Rolls

Hard Rolls

German Bread Slices

Assorted Jams and Butter

Pasta Station

Linguini

Penne

Selection of Sauces and Condiments

Pomodoro

Alfredo Pesto

Main Courses

Lamb Vindaloo with Tangy Curry Sauce

Baked Pork Loin with Pears, Potatoes and Blue Cheese Butter

Seafood Cocido with Sausages and Potato

Roasted Chicken Breast “en Cocotte” with Spring Vegetables

Seared Fresh Salmon with Saffron Cream Sauce

Roasted Vegetable “Provençale”

Wild Mushroom Rice Pilaf

On the Spot Carving



Or




Or


Crêpe Station

Crepes



Assorted Topping

Desserts

Opera Slice

Fruit Tartlets

Caramel Mousse Cake

Mango Green Tea Cake

Bread and Butter Pudding





BUFFET MENU

MENU 11

Appetizers

Roasted Pork with Prunes and Hickory BBQ Sauce

Assorted Charcuterie with Condiments (Cheesees, Chorizo,

Ham, Salami, Olives, Gherkins, Melba Toast)

Beef and Vegetable Mini Tortilla Wraps

Shrimp Saffron on Glass


Salads

Caesar Salad Station with Condiments

Shrimp and Pomelo Thai Salad

Fattoush Salad with Fried Naan and Sumac


Pork and Sesame Crusted Beancurd Salad with

Black Bean Sauce

Soup

Seafood Chowder

Bread Station

Whole Wheat Bread Slices

White Bread Slices

Soft Rolls

Hard Rolls

German Bread Slices

Assorted Jams and Butter

Pasta Station

Linguini

Penne

Selection of Sauces and Condiments

Pomodoro

Alfredo Pesto

Main Courses

Baked Hickory Pork Spare Ribs with Bell Pepper and

BBQ Whisky Sause

Red Wine Slow Braised Beef Cheek

Seafood Bouillabaisse

“Coq Au Vin”, Burgundy Marinated Chicken with Bacon and

Mushrooms

Blackened Fresh Salmon on Lemon

Meunière Sauce

Leek and Potato Gratin

Rice Creole

On the Spot Carving



Or




Or


Crêpe Station

Crepes



Assorted Topping

Desserts

Blueberry Cheese Cake

Chocolate Moist Cake

Tiramisu

Crème Brûlée

Red Velvet Cake


WEDDING BLISS PACKAGE - Marriott International · Use of Built-in Screen at the Ballroom for Video...

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Transcript of WEDDING BLISS PACKAGE - Marriott International · Use of Built-in Screen at the Ballroom for Video...