WEDDING MENU

ATAULA MENÚ

FLYING BUFFET

Homemade oxtail dim sum.
Moorish skewers with chili and tomato crumble.
Smoked octopus with honey and saffron foam.
Assortment of selected croquettes. (cod with romesco sauce, prawns and American sauce, boletus with ideazabal cheese, ham).
Foie toast with spiced bread and cru apple.
Jabugo ham in crystal bread.
Scallop tartar with apple and hazelnuts.
Scallop wrapped in kataifi with caramelised bacon.
Oysters with mingnonete air, bloody Mary sphere or with citrus sphere.
Seafood cocktail with raspberry gazpacho.
Smoked cod toast with mango, foie gras and soy and sherry reduction.
Iberian pork toast with tomato confit and torta del casar cheese.
Crispy prawn with roasted black garlic aioli.
Majorcan mini coca with roasted peppers, Cantabrian anchovies and pearls of virgin olive oil.

STARTERS

Partridge ravioli with mushrooms, vanilla and truffle.
Ravioli of carabineros in wanton with its juice.
Sóller prawn tartare with American sauce and citrus fruits.
Potera squid “la bruta” with sobrassada and pea cream.
Lobster with slow cooked organic egg on a nest of potatoes and crispy ham.
Low-temperature free-range egg with sprouts, al dente vegetables and sobrassada.
Lobster with sherry and cocoa.
Burrata salad with Jabugo ham and dried tomatoes and basil pesto.
Slow cooked monkfish salad with mango and orange.
Red mullet with its crispy fishbone, roasted leek cassava charcoal.
Soft shell crab with melon, lime and chili salad.

MAINS

Majorcan monkfish stew with fresh fennel.
Turbot with candied spring onion and marrow.
Mallorcan style grouper.
Cod pil pil with baked potato and clams.
Grouper skewer, slow cooked with roast potato and herbs.
Confit porcella terrine with cabbage and pine nuts with apple puree and miso. -Corvina fillet with fennel and lemon rissotto, confit tomatoes and watercress.
Mellow rice with lobster.
Painted with grapes, bulgur tabbouleh, dried fruit and red fruit demiglace.
Braised boneless lamb shoulder with herbs and apricot chutney.
Ingot of boneless suckling pig with candied shallots and Sóller orange glaze.
Majorcan-style stuffed poularda with mushroom and truffle cream.
Duck rice with spring garlic, foie gras and wild mushrooms.
Beef cheek with risotto truffled with parsnips, mushrooms and crunchy Majorcan almonds.
Rossini beef tenderloin with foie, vanilla mashed potato, asparagus and fig demiglace.
Carre de lamb with herb butter, pistachio crust and roasted sweet potato.
Pork loin entrecote cooked at low temperature with café Paris sauce, its gravy and smoked potato gratin.

DESSERTS

Services. Prices and conditions.

INCLUDES

THREE-COURSE TASTING MENU
Cocktail hour (1 hour). Includes 10 canapés per person with a selection of 8 appetisers, starter, main course (meat or fish), bread and dessert.
PRICE: 149 €

TWO-COURSE TASTING MENU
EXTENDED COCKTAIL
Cocktail hour (1 hour 45 minutes). Includes a selection of 15 canapés per person with a selection of 10 appetisers + one themed station, followed by a main course (meat or fish), bread and dessert.
PRICE: 158 €

FOUR-COURSE TASTING MENU
Cocktail hour (1 hour). Includes 12 canapés per person with a selection of 8 appetisers, starter, 2 main courses (meat and fish), bread and dessert.
PRICE: 165 €

Kitchen and dining room service is included and adapted to each menu. One waiter for every 10-12 diners for the Tasting menus.

ALL OUR MENUS INCLUDE:
A welcome cocktail, our selection of drinks during the cocktail hour, lunch or dinner and an open bar (3 hours). Coffee, teas and liquors.
Menu tasting.

CHILDREN’S MENU
With any of our options.
PRICE: 25 €

MENÚ STAFF
Includes a main course, dessert and drinks.
PRICE: 30 €

10% VAT not included in the menu prices.

KITCHENWARE NOT INCLUDED

Furniture, table linens, tableware, cutlery, glassware, table décor.
Approximate cost: Starting at 30 – 45€. The quote will depend on the materials and menu selected for the event.

21% VAT not included in kitchenware prices

Conditions apply to groups of over 100 guests.
Price upon request for small groups.

Quotes are always based on a minimum of guests.
The quote will be revised for smaller groups; there
are fixed costs for any event, regardless of the number
of guests, and these costs must be distributed
evenly in the per-person price.

RECEPTION DURATION

There will always be a time set for the start of the event. Our menus include an hour for the cocktail hour or an hour and forty-five minutes for the extended cocktail hour version, followed by two to two and a half hours for the three-course reception and three hours for the open bar.

Service is uninterrupted, however, we give clients a complimentary half hour of extra time during the reception for speeches, gifts, etc. If this part of the reception takes longer than a half hour, we will charge an additional service fee.

TASTING MENUS

A menu tasting is complimentary once the event is confirmed. The tasting is free of charge for two people for events with up to 80 guests. For events with 80 to 150 guests, up to four people can attend the menu tasting free of charge. For events exceeding 150 guests, up to six people can attend the menu tasting free of charge. The tasting menu costs 60 € per person (VAT included).

It includes a tasting of house wines. Any tasting of another type of wine will be charged separately.

CUSTOMISATION

We have vegetarian, gluten-free and allergy-friendly dishes. Special menus must be confirmed at least 15 days before the event.

We would be delighted to help you if you would like to make a particular suggestion or change any of the dishes on the menu.

TRANSPORT

The price of transport is determined according to several factors, including distance, route, access, volume and weight, tolls, etc. This price will be determined after a visit to the event venue.

POWER

Should a generator be required, Sebastià Crespí Catering Service will quote the cost (separate from the menu price), which will be charged to the customer.

HARSH WEATHER CONDITIONS

Sebastià Crespí Catering Service shall not be liable for harsh weather conditions. If a tent is required, the cost of set up will be charged to the client. In these cases, an indoor or covered space equipped for the reception and catering kitchen must be provided.

PAYMENT CONDITIONS

As a down payment to reserve the date, a 2000 € fee will be paid once the date of the event has been confirmed.

The remaining amount will be paid 15 days before the event, together with the written confirmation and notification (pre- ferably via e-mail) of the final number of guests. Otherwise, the number of guests on the last proforma invoice will be charged.

Please enter a clear reference for bank transfers, for example, the client name and the event date and venue.

CANCELLATIONS

If you wish cancelling the event, you must inform in writing. The amount paid to reserve the date is non-refundable if the event is cancelled.

If the cancellation is communicated within 90 days before the event date, 25% of the total quote amount must be paid.

SUPPLEMENTS

REFRESHING PRE-CEREMONY DRINKS:

All prices are per person.

THEMED STATIONS

The quote for themed stations will be customised according to the selection of canapés.

This proposal is usually somewhat more expensive than the three-course tasting menu due to the number of kitchen staff, extra kitchenware and
preparation required.

10% VAT not included in the prices.

Note: The acceptance by payment of our budgets, supposes the approval of our conditions and services detailed here.