WEDDING MENU · wedding menu rub Í starter whit e garlic , smoked sardine and almond ice cream...
Transcript of WEDDING MENU · wedding menu rub Í starter whit e garlic , smoked sardine and almond ice cream...
WEDDING MENUR U B Í
A P P E T I Z E R
T O M A T O B I S C U I T A N D B O N I T O T A T A K I
R U S S I A N S A L A D T O A S T A N D P I Q U I L L O P E P P E R S
O R A N G E , O L I V E A N D M I N T S A L A D
Q U I N O A W I T H E G G P L A N T A N D D R Y T O M A T O
B E E T R O O T T A R T A R E , A N C H O V Y , A N D Y O G U R T
M U S S E L S W I T H S A F F R O N S A B A Y O N A N D B A S I L
R O Y A L C R A B A N D W A S A B I M A Y O N N A I S E
E M P A N A D A I B É R I C A
T O A S T O F C R Y S T A L B R E A D A N D I B E R I A N H A M
M I N I C L U B S A N D W I C H
H O T P O T A T O F O A M A N D C R A Y F I S H
I B E R I A N C O N S O M M E A N D T R U F F L E Y O L K
C R E A M Y F O I E - G R A S A N D L E N T I L S
L E M O N C H I C K E N C H I C H A R R Ó N
C O D 5 2 C A N D C A T A L A N V E G E T A B L E S " S A M F A I N A "
O C T O P U S A N D R O A S T E D P O T A T O W I T H K I M C H I
A S T R O C H I C K E N C R O Q U E T T E S
C U R R Y W U R S T
A N T I C U C H O O F I B E R I A N S I R L O I N A N D Y E L L O W A J Í
R U S S I A N S T E A K S W I T H T A R T A R S A U C E
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
B E E R
M I N E R A L W A T E R
S O F T D R I N K S
F R U I T J U I C E
[ 3 0 M I N . ]
V A T N O T I N C L U D E D
S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T
THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE
M I N I M U M 2 0 G U E S T S | PRINTING MENUS AND TABLES DECORATION INCLUDED
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
WEDDING MENUR U B Í
S TA R T E R
W H I T E G A R L I C , S M O K E D S A R D I N E A N D A L M O N D I C E C R E A M
S C A L L O P S W I T H P A R M E N T I E R O F J A B U G O A N D P E D R O X I M E N E Z
S E A S O N A L V E G E T A B L E S , M U S H R O O M S , P O A C H E D E G G
A N D V E G E T A B L E B R O T H
F I R S T C O U R S E
S E A B R E A M W I T H C O N S O M É O F R E D P R A W N A N D S H A L L O T S
P R A W N S A L A D , G R E E N C U R R Y , C O C O N U T A N D T H A I S C E N T S
R O A S T E D F O I E - G R A S W I T H S T E W E D P I N E A P P L E S O R B E T
S E C O N D C O U R S E
G U I N E A F O W L S T U F F E D O F D R I E D F R U I T S
A N D A P R I C O T S W I T H R O A S T J U I C E
I B E R I A N C H E E K S , C A U L I F L O W E R C R E A M A N D C U R R Y
S K E W E R E D H A K E , S C A L L I O N O N I O N C R E A M A N D G R E E N A P P L E
D E S S E R T
F L A N O F C O F F E E , M I L K A N D C O C O A
C O C O , P A S S I O N A N D B A S I L
C H O C O L A T E , C H E S T N U T S , A N D V A N I L L A
M I G N A R D I S E S
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
M I N E R A L W A T E R
N A T U R A L I N F U S I O N S
C O F F E E S U R A M É R I C A P R E M I U M
9 8 E U R O
V A T N O T I N C L U D E D
S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T
THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE
M I N I M U M 2 0 G U E S T S | PRINTING MENUS AND TABLES DECORATION INCLUDED
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
C E L E B R A T I O N C A K E
WEDDING MENUÁ M B A R
A P P E T I Z E R
CRISPY R ICE
C RUDITES W ITH HUMMUS AND TZATZ IK I
CL OUDS OF PEAS AND BLACK GARL IC
OUR "VEGETABLE OYSTER"
SEAFOOD SAL AD AND AVOCADO
CHOP - SUEY OF MOLLUSCS
W IL D SALMON TOAST AND RED CAVIAR
R ED T UNA TARTARE , SES AME SEEDS AND SEAWEED
ROLL OF ROAST BEEF OF "OLD COW" , AND MANCHEGO CHEESE
C H IC KEN BL IN I CREAMY SOUR CREAM & RED CAVIAR
TOMATO W ATER AND V IC FUET
PLUM- CAKE OF BUT IFARRA , PORK SAUSAGE
STEAK TARTAR E "V IVA MÉX ICO"
SANDW ICH OF AGED GOUDA AND ASPARAGUS
CHEESE SANDW ICH WITH NUTS
IBER IAN HAM CROQUETTES
CEC INA CROQUETTES
R ICE SEA AND MOUNTAIN
TANDOORI PRAWNS
UD ON OF CARABINEROS S HR IMP AND VEGETABLES
CHIL I CRAB
HAKE R O MAN W ITH FR IED GREEN PEPPER EMULS ION
TRADIT IONAL COD FR ITTERS
VEGETABLE TEMPURA AND PORK EAR AL PONZU
IBER IAN PORK HAR UMAKI , EDAMAME AND SQUID SALSA
MIN I CACHOP OS
PEPPER F IL L ET OF BEEFSTEAK WITH OPORTO SAUCE
LAMB SKEW ERS "RAS EL HANOUT" STYLE
TER IYAK I CH ICKEN AND PEANUT S
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
B E E R
M I N E R A L W A T E R
S O F T D R I N K S
F R U I T J U I C E
[ 3 0 M I N . ]
V A T N O T I N C L U D E D
S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T
THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE
M I N I M U M 2 0 G U E S T S | PRINTING MENUS AND TABLES DECORATION INCLUDED
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
WEDDING MENUÁ M B A R
S TA R T E R
A R T I C H O K E S , C U R D , I B E R I A N B A C O N A N D S M O K E D I D I A Z Á B A L
T R U F F L E D E G G S , P A R M E N T I E R F O A M A N D B L A C K T R U F F L E
P U M P K I N C R E A M W I T H C H I P P I N G S , S P R O U T S A N D M I L K
F I R S T C O U R S E
C A N N E L L O N I O F R O O S T E R , C A R A B I N E R O S S H R I M P
W I T H A M E R I C A N S A U C E
T U R B O T W I T H C I T R U S M E U N I E R E , A N D A N I S E E D
S E A B A S S , 8 V E G E T A B L E S S E A F O O D S T Y L E A N D S W E E T C H I L L I E
S E C O N D C O U R S E
M O N K F I S H S T E W , P O T A T O E S , D A S H I B R O T H A N D C O C O N U T M I L K
F I L L E T O F D E E R W I T H P A R M E N T I E R O F S A L V I A , A N D O R A N G E J U I C E
D U C K I N I T S O W N J U I C E W I T H C H E R R I E S
D E S S E R T
C H O C O L A T E M O U S S E , S T E W E D P E A R S A N D A L M O N D S
R E D V E L V E T
P A Y O Y O C H E E S E C A K E , G U M M Y A N D V I O L E T I C E C R E A M
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
M I N E R A L W A T E R
N A T U R A L I N F U S I O N S
C O F F E E S U R A M É R I C A P R E M I U M
1 0 8 E U R O
V A T N O T I N C L U D E D
S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T
THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE
M I N I M U M 2 0 G U E S T S | PRINTING MENUS AND TABLES DECORATION INCLUDED
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
C E L E B R A T I O N C A K E
WEDDING MENUJ A D E
A P P E T I Z E R
O P T I O N S C A N B E C H O O S E N F R O M R U B Í O R Á M B A R
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
B E E R
M I N E R A L W A T E R
S O F T D R I N K S
F R U I T J U I C E
·
M E N U
O P T I O N S C A N B E C H O O S E N F R O M R U B Í O R Á M B A R
W I N E S O F YO U R C H O I C E
[ S E E P R E M I U M W I N E S C A R D ]
M I N E R A L W A T E R
N A T U R A L I N F U S I O N S
C O F F E E S U R A M É R I C A P R E M I U M
1 2 8 E U R O
V A T N O T I N C L U D E D
S O M E P R O D U C T S M A Y V A R Y B Y M A R K E T
THE MENU INCLUDES TEN APPETIZERS, ONE STARTER, ONE FIRST COURSE, ONE SECOND COURSE AND A DESSERT OF YOUR CHOICE
MINIMUM 20 GUESTS | PRINTING MENUS AND TABLES DECORATION INCLUDED
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
V A T N O T I N C L U D E D
WINES & CAVA CARD
P R E M I U M
[ W I N E | C E L L A R | V A R I E T Y ]
W H I T E S
L A C H A R L A | C O D O R N I U | V E R D E J O
C O S M I C | P A R E S B A L T A | X A R E L L O
P A Z O D E S A N M A U R O | V A R M A | A L L B A R I Ñ O
R E D S
G R 1 7 5 | P E R E L A D A | C A B E R N E T S A U V I G N O N · C A R I Ñ E N A · G R A C I A N O
Q U I N T A T A R Z U S | P E R N O R D R I C A R D | T I N T A F I N A
V I Ñ A P O M A L E C O L O G I C O | C O D O R N I U | T E M P R A N I L L O
C A V A S
J U V E C A M P S M E L L E S I M E | J U V E C A M P S | C H A R D O N N A Y
M º C R I S T I N A B L A N C D E N O I R | C O D O R N I U | P I N O T N O I R
G R A N C L A U S T R O | P E R E L A D A | B L E N D
V A T N O T I N C L U D E D
SOME PRODUCTS MAY VARY BY MARKET
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
FOOD STATION
M O J I T O S B A R
1 8 0 E U R O
O Y S T E R S
4 E U R O P E R P I E C E
H A M C U T T E R ( P I E C E O F 7 K G )
5 0 0 E U R O
S W E E T S | T R I N K E T S
1 5 0 E U R O
S U S H I
3 0 0 E U R O
R I C E | N O O D L E S
2 5 0 E U R O
N A T I O N A L A N D I N T E R N A T I O N A L C H E E S E S
2 5 0 E U R O
AFTER PARTY
S W E E T
C H U R R O S W I T H C H O C O L A T E
F I N A N C I E R
C O O K I E S
A S S O R T E D P O P C O R N
[ C H O C O L A T E , C A R A M E L , C U R R Y ]
S AV O U R Y
H A M
T A B L E O F N A T I O N A L C H E E S E S
C R O Q U E T T E S A S S O R T M E N T
S P A N I S H P O T A T O T O R T I L L A
1 0 E U R O
V A T N O T I N C L U D E D
SOME PRODUCTS MAY VARY BY MARKET · MINUMUM 30 DINNERS
H O T E L C L A R I S , B A R C E L O N A M D C C C L X X X I I I .
1 0 E U R O S