HOTEL ARTS BARCELONA

Marina 19-21, Barcelona 08005 Spain
Phone:  +34 93 221 1000   •  Map & Directions
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Menu Highlights



Hotel Arts Barcelona offers an array of menu selections for in style off-premise catered events. While menus are fully customized for each event, sample menu items include:

Snacks

  • Marinated Olives with rosemary and bayleaf
  • Iberian mini charcuterie
  • Black squid inked puffy rice
  • Porcini sticks
  • Rosemary Flat Bread

Canapes

  • Blinis with herring caviar and “Gravedlachs” style salmon
  • Granny Smith “gazpacho”
  • “Oreo” black olive and parmesan cookie
  • Toast with anchovies and roasted pepper mayonnaise
  • Candy Wrap of Iberian Cured Pork Loin, Port Marinated Prunes and Goat Cheese
  • Blinis with herring caviar and “Gravedlachs” style salmon
  • Goat cheese lollypops, figs jam and nuts
  • Chicken ginger “karaage” with soya mayonnaise
  • Green asparagus, mushroom and parmesan flan
  • Mc Burger Arts style
  • Asparagus tempura with soya emulsion
  • Brioche of pekin duck
  • Crabmeat raviolis, tomato and basil

Soups and Creams


  • Potato cream soup, salmon caviar and saffron oil, served either hot or cold
  • Pumpkin soup with foie ravioli and pistachio oil
  • Asparagus soup Idiazabal cheese, Orange crumble: served either hot or cold
  • “Porcini” mushroom soup with truffle oil
  • Creamy bouillabaisse, saffron sponge cake, prawns and rouille

Cold Entrées


  • Shrimp tartar with strawberry gazpacho
  • Cantaloup melon ceviche, Iberian ham, green asparagus and rasperry
  • Mushroom and goat cheese terrine, beet root leaves and passion fruit foam
  • Prawn salad, scallops, smoked eggplant and almond emulsion
  • Shrimp, crab and lobster salad with avocado emulsion Marinated Duck breast, foie grass, quince and orange “coign”
  • Half lobster, potato and artichoke salad, melon, cava and Gold gelee
  • Spanish Moments; Traditional gazpacho, roasted vegetables with anchovy pinenuts and olive bread croutons, crabmeat salad

Warm Entrées

  • Scallops with almond parmentier and caramelized grapefruit
  • Gnocchi, parmesan cream, grilled octopus
  • Our small version of lobster fisherman’s stew
  • Seafood ravioli with sea urchin emulsion and sprouts salad
  • Green pea Ravioli with juice and marinated mushrooms

Main courses

  • Mediterranean Sea Bass, olives, potato and apple terrine and anis salad
  • Wasabi crusted Salmon, fennel and cucumber cream and mint sabayon
  • Monkfish fisherman’s stew, shrimp, clams and “romesco” sauce
  • Filet Mignon “a la grille” gorgonzola, root vegetable terrine, cherry sauce
  • Filet Mignon, morels ragout, baby apple and noissette potatoes
  • Rack of lamb with truffle honey, creamy pumpkin cous cous
  • Glassed Iberian pig cheaks, vanilla risotto and vegetables
  • Surf and turf of beef tenderloin, seabass and lobster risotto

Desserts and pastries by Chef pastelero Sylvain

  • Crêpe filled with thyme cream, apricot and poppy seed crumble
  • Lemon meringue tart, with mint sauce and pineapple compote
  • White, red and green
  • Apple cake with Brandy whipped cream and caramel sauce
  • Symphony of Sweets: Warm chocolate fondant, eucalyptus and orange crêpe, vanilla and caramel ice-cream, Piña Colada shot and napoleon dark Chocolate
  • Our version of de “pijama” dessert: Flan of honey with banana cream and peach aromatized with thyme