Culinary Arts

Cold Appetizers

( 4 varieties to choose)

Foie, Chocolate and Szechuan Pepper
Bite of Marinated Sardine with Tomato
Lobster Rice Paper Roll with Crispy Vegetables,
Mint and Coriander
Candy wrap of Foie, Ham and Goat Cheese
Marinated Chanterelles with Blue Cheese on “Ciabatta” Crisp
Marinated salmon with onions, yoghurt and lime
Millefeuille of roasted Vegetables with Polenta and Truffle Cream
Tuna Tataki with Wasabi Tobiko
Caviar and Shrimp Blinis
Our Version of Melon and Ham

Hot Appetizers

( 4 varieties to choose)

Prawn and Spinach Crisp Brick Roll
Truffle and Cheddar Toasted Sandwich
Iberian Ham Croquettes from Guijuelo
Vichysoisse and Lobster Shooter
Beefskewer with Balsamic Pearl onion
Quiche of Truffle and Arugula
Deep Fry Maki with Crab and Dill Cream
Pekin Duck and Shitake Mushrooms and Spring Onions
baked in Puff Pastry
Crispy Iberian Ham with Macadamia and Parmesan
Queen Scallops with Spinach and Lemon Sauce

Food stations

( 3 varieties to choose)

Display of Spanish and Imported Cheeses with Grissini, Baguette,
Nuts and Crackers
Fideuà Station
Paella with shell fish
Steak Tartar
Mini Scallop Shooter with spiced Bloody Mary
Cheese Fondue with Pieces of Crispy Bread
Foie Terrine in martini glass with goat cheese and ham
Seasoned Wild Mushrooms with Almond Pinenuts and Herb Oil
Shrimp Risotto with Mushrooms
Potato Soup, Eggs with Smoked Herring,  Mushroom Oil and Crispy Bread
Beef Ribeye from the North with Roasted Peppers, Selection of Aromatic Oils
Ceviche Selection: Tuna fish, Salmon, Scallop
Spanish Iberian Ham from Guijuelo with Warm “Ciabatta” and Tomato

Soups And Creams

“Salmorejo” with Crab, Quail Egg and Crispy Iberian Ham
Potato Cream Soup, Salmon caviar and Safron Oil
Pumpkin Soup with “Porcini” Mushroom Muesli and Pistachio Oil
Asparagus Soup Idiazabal Cheese and Prawn
Porcini Mushrooms Soup with Truffle Oil
Lobster Bisque with Cream of Chive and Lemon Thyme

Cold Starters

Grilled Asparagus with Sautéed Mushrooms, Goat Cheese and Orange slices
Shrimp, Crab and Lobster Salad with Coral Sauce
Foie Gras Lasagna with Wild Mushrooms, Crispy Pancetta and Granny Smith Cream
Cured Spanish “Bellota” Ham with Roasted Tomato Terrine
Marinated Prawns and Octopus with Lime and Coriander with Avocado and Pampadum
Loin of Cod with eggplant and Tapioca Caviar and Red Pepper Vinaigrette
Half Lobster, Potato and Artichocke Salad with Cantaloupe Cava Gelee
Salmon Tartar with Sea Lettuce, Caviar and Cucumber Sherbet

Hot Starters

Scallops with Almond Parmentier and Caramelized Grape Fruit
Foie Gras in Mushroom “Escabeche” with Micro Greens
Half Lobster with Truffle Crushed Potatoes, Beetrout Caviar and Sprouts
Seafood Ravioli with Dill Sauce and Sprant Salad
Ricotta and Mint Cannelloni with Nuts Vinaigrette, Mache and Yuca Crisp
Mache and Yuka Crisp Salad

Intermezzo Sorbet

Yogurt Sorbet with Tomato Marmelade, Raspberry Vnegar
Mint Sorbet and Tapioca
Cava and Pineapple
Sweet Fruit Ceviche with a Hint of Campari
Apricot Sorbet with Gelée of Moscatel Wine “Costa Diva”
Shot of Celery, Orange and Passion Fruit

Fish And Seafood

Filet of Seabass, Lemon Crust and Ragout of Clams
Monkfish Medallion with “Porcini” Mushroom Sprinkle on Potato Cream and Cous Cous, Balsamic Vinaigrette and Cashew Nuts
Roasted Filet of Hake with Potatoes, Arugula and Tomato Vinaigrette
Sauted Sturgean, Red Lentils, “Idiazabal” Cream and Spicy Marmalade

Poultry

Duck Breast with Spiced Bread Red Fruits and Foie Gras Sauce
Guinea Fowl Stuffed with Roasted Chestnuts, Mushroom and Purple Potato Pure
Duck Confit with Foie Gras Royal, Daikon Salad and Fresh Pates

Meats

Filet Mignon with Potatoes and Raclette Cheese, Green Asparagus, Rioja Wine Sauce
Filet Mignon with Truffled Salad, Creamy Pumpkin Cous Cous Baby Leek
Rack of Lamb with Truffle Honey, Gnocchi, Parmesan and Curry Popcorn
Rack of Lamb Glazed with Truffle Honey, Basmati Rice with Candied Vegetables
Medallions of Iberian Pork with Mushroom Crust, Polenta with Tete Moine and Rosemary

Desserts

Chocolate mousse with hazelnut soup
Tiger nut milk ice cream with orange, carrot and cinammon salad
Lemon cream with yoghurt sorbet and hazelnut crisp
Hallowed Pineapple filled with Mint Sherrbet and Spices
Caramelized Banana Rolls with milk chocolate cream and tonka
Wood Truffle textures

Wedding Cakes

Strawberry Napoleon with Toasted Pistachio
Massini Royal
Vanilla mousse with sauternes and lychees
Chocolate Mouse with Apricot and Crunchy Pumpkin Seed
Crunchy Hazelnut Manjari Chocolate and raspberry and anis compot
Orange Mousse and Caramelized Cinnamon with Stenzel Coconut
Rose Flavour

Early Morning Suggestions

Churros and selection of Cream Puffs with Chocolate 
Mini Brioches and Viena Bread
Chef’s Mini Desserts
Fruit Salad

Cellar

White Wines
Viña Oropéndola, Verdejo, Rueda
Creu de la Vit, Xarel.lo, Penedés
Pasvus, Chardonnay, Alta Alella

Red Wines
Valdehermoso Roble Tinta Fina, Ribera del Duero
Viña Real Plata, Crianza Tempranillo, Rioja
Inurrieta Cuatrocientos, Cabernet Sauvignon, Merlot
 
Cava-Champagne
Castillo Perelada Brut Reserva Cava Xarel.lo, Parellada Macabeo
Pere Ventura Brut Nature Cava Xarel.lo, Parellada Macabeo
Bertha, Brut Nature

* Large wine list available

The price of the menu includes:

• Welcome cava and open bar during reception
• Appetizer to choose from the list: 8 pieces per person  ( 4 cold and 4 hot )
• 3 food stations during the reception upon food station selection
• Menú: starter, main course, dessert and wedding cake a la carte White wine, red wine, and cava during dinner to select from our wine menu
• Liquor and digestive service; mignardises
• Open bar: 2 hours included:
• Bacardi White, Bombay Gin, Dewar’s White Label, Eristoff, Jack  Daniel’s, Camino Real, Otard VSOP, Vermouths, Hotel Arts Collection of Wines and Cavas, Spanish Beer, Assorted Drinks and Juices, Mineral Water
• After the 3rd hour: 10 Euros per person
• Menu cards and Place Cards
• Tableware:
  Tablecloth with a wide variety of colours to choose and gala chair covers
  Gala chinaware
  Gala Glassware and Cutlery

Price per person from 120 euros  (+ 7 % VAT)