Wedding menu - La Table Catering

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Wedding menu

COCKTAIL RECEPTION

– MINI TOMATO FLAVOURED ROLL FILLED WITH LOMO IBERICO (CURED IBERIAN PORK LOIN)
– JAMÓN IBÉRICO DE BELLOTA (TRADITIONAL IBERIAN/SPANISH HAM)
– HUMUS TOPPED WITH BONITO-TUNA BELLY
– FOIE GRAS AND CHOCOLATE BONBON TOPPED WITH A WASABI POWDER
– MINI-CREPES FILLED WITH SLOW-RAISED BABY CHICKEN AND GRAPES AL MOLE (CHOCOLATE FLAVOURED MEXICAN SAUCE)
– BEEF TATAKI WITH A DUSTING OF SEASAME SEEDS
– SHOT OF GREEN GAZPACHO (COLD SPANISH SUMMER SOUP)
– SALMON AND MANGO SKEWER
– BOLETUS MUSHROOM PASTEL TOPPED WITH A TRUFFLE CREAM
– BITE SIZE BLOCKS OF GRANNA PADANO ITALIAN CHEESE
– CUTTLEFISH PASTRY BAGS ACCOMPANIED BY A SWEET AND SOUR PASSIONFRUIT SAUCE
– MUSHROOM GNOCHIS
– HAKE MINI-BITES COVERED IN A CORRIANDER SEED INFUSED BATTER
– SPICED BABY LAMB MEATBALLS ACCOMPANIED BY A HONEY AND SEASAME SAUCE
– MINI CROQUETTES FILLED WITH JAMÓN IBÉRICO (TRADITIONAL IBERIAN/SPANISH HAM)

WEDDING MENU 1: STARTER + MAIN + DESSERT

STARTERS TO SELECT ONE:

– SPIDERCRAB GAZPACHO SOUP (COLD)
– STAWBERRY AND TOMATO GAZPACHO SOUP SERVED WITH A TOMATO AND VIRGIN OLIVE OIL SORBET (COLD)
– PRAWN AND AVOCADO VICHYSSOISE (COLD)
– CREAM OF PUMPKIN SOUP WITH JAMON IBERICO SHAVINGS (COLD OR HOT)
– GREEN TOMATO SOUP WITH A WHITE CHEESE MOULD, TOPPED BY FIG COMPOTE (HOT)
– LIGHT CREAM OF MUSHROOM SOUP WITH JAMON AND TOPPED BY CARRILERA CUBES (HOT)
– CREAM OF LOBSTER SOUP WITH LOBSTER MEAT AND TOPPED BY A CREAMED POTATO PARMENTIER (HOT)
– LAYERED VEGETABLE SLICE WITH A CHEESE AND MAJORAM CREAM (WARM)
– SALMON TARTAR SERVED WITH A SAVOURY MANGO MOUSE, TOPPED BY VEGETABLE JELLIES (COLD)
– GAMBON PRAWN SALAD WITH RED PEPPER SORBET (COLD)
– SPIDERCRAB PUFF PASTRY WITH TARAGON MUSELINA (HOT)
– MARINATED PATRIDGE SALAD (COLD)
– SMOKED SALMON COMPOSITION WITH DUCK FOIE GRAS AND WATERCRESS ALI-OLI (COLD)
– FRESH PASTA ENVELOPE FILLED WITH ASSORTED VEGETABLES AND PRAWNS (HOT)
– SAUTEED SCALLOPS WITH FRESH TRUFFEL PASTA (HOT)
– MARINATED SEABASS FILLETS WITH TOMATO TARTAR AND A ROCKET AND BURRATA (FRESH ITALIAN CHEESE) SALAD (COLD)
– CARABINEER PRAWNS OR SHRIMPS WITH A SAVOURY MUSHROOM SPONGE (HOT)
– SALTWATER CRAYFISH TAILS WITH TOMATO TARTAR (COLD)
– LOBSTER SALAD (COLD OR HOT)
– FOIE, GREEN BEAN AND SUNDRIED TOMATO SALAD (COLD OR HOT)

MOJITO SORBET

MAIN COURSE TO SELECT ONE:

– COD LOIN SERVED WITH AUBERGINE PISTO AND FRIED ROCKET
– CORVINA SUPREME FILLET SERVED WITH A CHIMICHURRI SAUCE. ACCOMPANIED BY A VEGETABLE JULIENNE
– SEA BASS SERVED WITH A SAVOURY SPIDERCRAB FLAN, ACOMPANIED BY BELUGA LENTILS
– HAKE SUPREME FILLET ACCOMPANIED BY A PRAWN FILLED SEA EGG
– HAKE SUPREME FILLET WITH CLAMS AND A PARSLEY SAUCE
– MONKFISH SERVED WITH MUSHROOMS
– ROASTED FLOUNDER ACCOMPANIED BY A POTATO AND CARROT REVOLCANA
– LEG OF GUINEA FOWL, DEBONED AND STUFFED WITH FOIE AND MUSHROOMS
– DUCK CONFIT SERVED WITH SAUTEED APPLES AND A GRAPE SAUCE
– VEAL CARRILERA (CHEEK) SERVED WITH A RED WINE SAUCE AND APPLE COMPOTE
– DEBONED, TENDER BULLS TAIL IN A PUFF PASTRY BASKET
– SIRLOIN STEAK SERVED WITH GRILLED VEGETABLES AND A CREAMY POTATO SLICE
– SIRLOIN STEAK ACCOMPANIED BY GRILLED FOIE, VEGETABLES AND ROOT VEGETABLE SLICE
– DEBONED CENTRE OF SUCKLING LAMB SHOULDER GLAZED WITH A ROSEMARY SAUCE ACCOMPANIED BY AN AUBERGINE CAVIAR
– FILLETED BABY WILD PIGEON BREAST ACCOMPANIED BY PUMKIN AND PLUM COMPOTE

DESSERTS TO SELECT ONE:

– VANILLA MILLE FUILLE SERVED WITH FRESH FRUIT AND A DARK CHOCOLATE MOUSSE
– CHOCOLATE COULANT WITH A FIG CENTRE AND ALMOND-MILK ICECREAM
– COCKTAIL GLASS OF GREEK YOGHURT WITH A PUMPKIN COMPOTE, PUMPKIN SLICE, BLUEBERRIES AND TOPPED BY A VIOLET ICECREAM
– COCKTAIL GLASS OF WHITE CHOCOLATE, FRUITS OF THE FORREST AND PISTACHIO STREUZAL
– CHOCOLATE DOME SERVED WITH FRESH FRUIT
– CHOUX FILLED WITH CARAMEL. SERVED WITH AN ENGLISH CREAM AND ACCOMPANIED BY A MANGO COMPOTE
– LEMON MERINGUE TARTLET
– MERINGUE WITH A DELICATE PRALINE CREAM AND A DARK CHOCOLATE SHELL

– COFFEE AND TEA, SWEET TREATS, LICQUOR SERVICE.

WINE CELLAR:

– RED WINE: CRIANZA RIOJA AZPILICUETA
– WHITE WINE: RUEDA VERDEJO VIÑA MOCEN
– SPARKLING WINE: BRUT AÑ
– BEERS, SOFTDRINKS, JUICES, STILL AND SPARKLING MINERAL WATER

SNACK (TRAY SERVICE)

– MINI ROLLS FILLED WITH CURED SPANISH MEATS

– TENDERBEEF MINI-HAMBURGERS

– MINI PIZZAS

– CANDY BAR

OPEN BAR

– WHISKIES: J&B. – BALLANTINES. – WHITE LABEL
– GINS: BOMBAY. – BEFEATHER.
– RUMS: BRUGAL.- CACIQUE
– VODKAS: ABSOLUT.- SMIRNOFF

WEDDING MENU 2: STARTER + FISH + MEAT + DESSERT

STARTERS TO SELECT ONE:

FISH COURSE TO SELECT ONE

– COD LOIN SERVED WITH AUBERGINE PISTO AND FRIED ROCKET
– CORVINA SUPREME FILLET SERVED WITH A CHIMICHURRI SAUCE. ACCOMPANIED BY A VEGETABLE JULIENNE
– HAKE SUPREME FILLET ACCOMPANIED BY A PRAWN FILLED SEA EGG
– SEA BASS SERVED WITH A SAVOURY SPIDERCRAB FLAN, ACOMPANIED BY BELUGA LENTILS
– HAKE SUPREME FILLET WITH CLAMS AND A PARSLEY SAUCE
– MONKFISH SERVED WITH MUSHROOMS
– ROASTED FLOUNDER ACCOMPANIED BY A POTATO AND CARROT REVOLCANA

MOJITO SORBET

MEAT COURSE TO SELECT ONE

– LEG OF GUINEA FOWL, DEBONED AND STUFFED WITH FOIE AND MUSHROOMS
– DUCK CONFIT SERVED WITH SAUTEED APPLES AND A GRAPE SAUCE
– VEAL CARRILERA (CHEEK) SERVED WITH A RED WINE SAUCE AND APPLE COMPOTE
– DEBONED, TENDER BULLS TAIL IN A PUFF PASTRY BASKET
– SIRLOIN STEAK SERVED WITH GRILLED VEGETABLES AND A CREAMY POTATO SLICE
– SIRLOIN STEAK ACCOMPANIED BY GRILLED FOIE, VEGETABLES AND ROOT VEGETABLE SLICE
– DEBONED CENTRE OF SUCKLING LAMB SHOULDER GLAZED WITH A ROSEMARY SAUCE ACCOMPANIED BY AN AUBERGINE CAVIAR
– FILLETED BABY WILD PIGEON BREAST ACCOMPANIED BY PUMKIN AND PLUM COMPOTE

DESSERTS TO SELECT ONE:

– COFFEE AND TEA, SWEET TREATS, LICQUOR SERVICE.

WINE CELLAR:

– RED WINE: CRIANZA RIOJA AZPILICUETA
– WHITE WINE: RUEDA VERDEJO VIÑA MOCEN
– SPARKLING WINE: BRUT AÑ
– BEERS, SOFTDRINKS, JUICES, STILL AND SPARKLING MINERAL WATER

SNACK (TRAY SERVICE)

– MINI ROLLS FILLED WITH CURED SPANISH MEATS

– TENDERBEEF MINI-HAMBURGERS

– MINI PIZZAS

– CANDY BAR

OPEN BAR

– WHISKIES: J&B. – BALLANTINES. – WHITE LABEL
– GINS: BOMBAY. – BEFEATHER.
– RUMS: BRUGAL.- CACIQUE
– VODKAS: ABSOLUT.- SMIRNOFF

THE MENU PRICE INCLUDES

– SELECTED MENU
– WAITER SERVICE (1 FOR EVERY TABLE OF 10 GUESTS)
– MAITRE DEES AND SERVICE DIRECTOR
– TABLES AND CHAIRS
– COMPLETE TABLEWARE: CROCKERY, GLASSWARE AND CUTTLERY
– TABLECLOTHS IN LINEN, SATIN-SILK, COTTON OR TAFETA,
– PRINTED MENU CARD (ONE PER GUEST)
– FLORAL TABLE CENTREPIECE
– BACKLIT-STYLE BARS FOR THE BAR SERVICE
– COMPLIMENTARY TEST MENU FOR 6 PEOPLE. FOR ADDITIONAL GUESTS THERE IS A CHARGE OF 90 € + 10% IVA WITH A MAXIMUM OF 2 EXTRA GUESTS.
– PRICING AND ORGANIZATION IN ALL NECESSARY CONTRACTED EXTRAS. FOR EXAMPLE: COCTAIL BAR SERVICE, CHILL OUT ZONE, TARPAULIN, CHILDREN ENTERTAINMENT, GENERATORS, AND ETCTERA.

CHILDRENS MENU

– HAM AND CHEESE MINI SANDWICHES
– SPANISH HAM CROQUETTES
– MINI HAMBURGER
– MINI PIZZA

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– CRUMBED CHICKEN FILLET WITH FRENCH FRIES
OR
– SLICED SIRLOIN WITH FRENCH FRIES

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– CHOCOLATE CAKE

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