Dossier Gastronómico

Buffet # 1

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Spinach shoots salad with bacon and balsamic vinegar
Salty plum cakes (cheese, spinach, olives, mushrooms and dry tomato, etc)
Soup or cream: Cold tomato soup (Gazpacho)
Pasta or rice: Fettuccine with tuna and capers
Meat: Turkey with raisin sauce with couscous
Fish: Steamed cod with wild rice
Side dish: Baked potatoes
Grilled vegetables
Desserts: seasonal fruit, pineapple and raspberries,
white chocolate and yogurt soup
Tart assortment chosen by the Chef (2 varieties)

Buffet # two

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Greek salad with feta cheese and black olive (Kalamata)
Roast peppers with tuna
Soup or cream: Hake soup with radish
Pasta or rice: Basmati rice sautéed with curry and spinach
Meat: Beef leg confit with porto wine reduction
Fish: Grilled sea bream in Vizcaina sauce
Side dish: Gratin potatoes
Steamed vegetables
Desserts: seasonal fruit, cherry pastry, profiterole stuffed with cream (milk),
Tart assortment chosen by the Chef (2 varieties)

Buffet # three

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Lentil salad with ‘escabechadas’ vegetables brunoise
Caprese salad
Soup or cream: Ajoblanco (white gazpacho) with grapes
Pasta or rice: Fideuá with chicken and green beans
Meat: Sauce glazed pork ribs with potatoes
Fish: Baked salmon with rice noodles
Side dish: Potatoes with spicy sauce
Fresh tomato with garlic and olive oil
Desserts: seasonal fruit, fruit macedonia, red fruit smoothie,
Tart assortment chosen by the Chef (2 varieties)

Buffet No. Four

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Prawns, pineapple and mint taboulet
Lettuce heart with hummus and nut vinaigrette
Soup or cream: Zucchini cream with parmesan
Pasta or rice: Orecchiette pasta with pesto
Meat: Roast chicken with mushrooms piquillo peppers
Fish: Atlantic halibut gratin with chive aioli
Side dish: Potatoes sautéed with picada sauce
Creamed spinach
Desserts: seasonal fruit, red fruits brownie, chocolate éclair,
Tart assortment chosen by the Chef (2 varieties)

Buffet # 5

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Waldorf salad with crispy onion,
Pasta salad with dry tomato and turkey.
Soup or cream: Watercress cold soup with croutons.
Pasta or rice: Boletus and asparagus risotto.
Meat: Pork loin with green pepper.
Fish: Grilled kingklip with tomato sauce (‘a la roteña’).
Side dish: Potato and cabbage bake,
Mushrooms sautéed with beans.
Desserts: Seasonal fruit, Custard cream and apple, Mini crêpes with strawberry,
Tart assortment chosen by the Chef (2 varieties)

Buffet # six

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Soybean sprout salad, red pepper and smoked salmon; Seafood salad
Soup or cream: Tomato cold soup (Gazpacho); Carrot cream.
Pasta or rice: Mixed paella; Vegetables cannelloni au gratin.
Traditional dish: Chicken with garlic.
Meat: Beef stroganoff.
Fish: Steamed hake with potato and artichoke velouté;
Side dish: Potato and cabbage bake; Broccoli cauliflower stew.
Desserts: Seasonal fruit, Custard cream and apple,
Tart assortment chosen by the Chef (2 varieties),
chocolate éclair, tropical fruit smoothie.

Buffet nº 7

Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Caesar salad;
Potatoes with tuna salad.
Soup or cream: Cantaloupe soup; Minestrone.
Pasta or rice: Fideuá with vegetables;
Risotto of pork tripe sausage (butifarra) and artichoke.
Traditional dish: Cod with tomato.
Meat: Roast chicken with spinach and peppers polenta.
Fish: Grilled sea bass with couscous.
Side dish: Potato cake; Beans with ham;
Desserts: Seasonal fruit, Fruit macedonia,
Tart assortment chosen by the Chef (2 varieties),
Mini cream crêpes, red fruit smoothie.

Buffet # eight

Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Salade niçoise;
Bastami rice, dry tomato, sweet corn, confit chicken salad.
Soup or cream: Ajoblanco (white gazpacho) with grapes;
Castilian soup (bread and garlic).
Pasta or rice: Thai rice;
Truffle ravioli with champagne sauce.
Traditional dish: spinach with chickpeas.
Meat: Grilled beef fillet with roast sweet potato.
Fish: Baked salmon with rice noodles.
Side dish: Potatoes with spicy sauce;
Parmesan zucchini gratin.
Desserts: seasonal fruit, red fruit brownie,
Tart assortment chosen by the Chef (2 varieties),
profiterole stuffed with cream (milk),
white chocolate and yogurt soup.

Buffet nº 9

Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Quinoa salad with vegetable brunoise with marinated tuna,
German salad with mustard old style.
Soup or cream: Salmorejo with ham and egg
Pumpkin cream
Pasta or rice: Rice with cod and cauliflower with cuttlefish aioli
Puntalette with red pesto and cheese cream
Traditional dish: Potatoes with cuttlefish
Meat: Beef, ginger, coriander and soy sautéed
Fish: Steamed cod with rice wild
Side dish: Baked potato with garlic and red pepper powder
Desserts: seasonal fruit, cherry pastry, Tart assortment chosen by the Chef (2 varieties),
apple tarte tatin, black chocolate and mint soup

Buffet No. Ten

Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Ratte potato and spinach salad with red pepper powder and anchovies in vinegar
Red cabbage salad with broccoli, orange and cherry vinaigrette
Soup or cream: Creamy beet soup with pineapple pieces,
Hake soup with radish.
Pasta or rice: Black rice with prawns and mussels
Traditional dish: Pork ragout with vegetables; vegetables Moussaka.
Meat: Confit duck gnocchi sautéed with pear
Fish: Baked croaker with beans, zucchini and asparagus sautéed
Side dish: Baked potatoes,
Steamed vegetables.
Desserts: Seasonal fruit, Pineapple and raspberries dessert, Tart assortment chosen by the Chef (2 varieties),
Chocolate brownie, Soup of watermelon and coconut

Buffet nº 11

Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers: Assortment of cheese
Assortment of Iberian cold meat
Goat cheese salad with avocado, nuts and cherry vinaigrette
Peppers ‘escalivada’ with anchovies in vinegar
Soup or cream: Cold tomato soup (Gazpacho)
Apple and yogurt cold soup
Carrot and ginger cream
Pasta or rice: Black rice with prawns and mussels
Paella de pork loin, chorizo, chicken, pork and boletus
Gnocchi Carbonara
Traditional dish: Atlantic halibut with tomato sauce (‘a la roteña’) with roast potatoes
Meat: Beef tenderloin with roast sweet potato and green peppers
Beef, ginger, coriander and soy sautéed
Fish: Steamed cod and couscous with species
Baked salmon with rice noodles
Side dish: Potato cake, potatoes sautéed, steamed vegetables
Desserts: seasonal fruit, macedonia fruit, Tart assortment chosen by the Chef (2 varieties),
cherry pastry, profiterole stuffed with cream (milk).

Buffet nº 12

Lettuce mix and selection of tender shoots, accompanied by crudités.
Appetizers:
Assortment of cheese;
Caprese salad with tomato mozzarella and eggplant; Couscous salad with shrimp, pineapple and mint.
Soup or cream: Cold tomato soup (Gazpacho)
Cream of mushrooms with truffle.
Pasta or Rice:
Vegan paella with a selection of vegetables;
Butifarra and artichoke risotto;
Truffle ravioli with champagne sauce;
Traditional dish: Garlic chicken.
Meat:
Iberian pork meat with sauteed potatoes and peppers;
Grilled beef steak with roasted sweet potato
Fish: Baked sea bass with sautéed beans, zucchini and asparagus.
Fittings:
Ana's style potatoes;
Sauteed vegetable with ginger.
Desserts: seasonal fruit; fruit salad; Assortment of pies of the Chef's choice (2 varieties); Mini cream creps, Red Fruit Smoothie

Finger food buffet nº 1

Cold:
Assortment of cheese;
Tomato soup (Gazpacho);
Sauerkraut salad with confit duck;
Tuna nigiri with cherry tomato vinaigrette;

Hot:
Vegetable lasagne with provolone cheese;
Pork cheek stew with Jerez wine with gnocchi;
Stingray stew with roast daikon and red peppers;
‘Patatas a la importancia’ (typical potatoes stew);
Brussels sprouts with honey, mustard and crispy onion;

Desserts:

Mini piononos;
Cheesecake assortment;
Pastry and fruit;

Finger food buffet nº 2

Cold:
Assortment of Iberian cold meat
Salmorejo with egg and ham
Tomato french toast with tartar of eggplants and anchovies
Mini waffles with portobello mushroom carpaccio and fresh foie grass
Wakame salad with smoked salmon with beets and mango
Vegan coca caprese (roast eggplant, tomato, tofu)

Hot:
Gnocchi with prawns, curry and coconut
Turkey nuggets with cheese cream
Ginger beef with vegetables
Grilled croaker with quinoa and green sauce
Salmon with cauliflower couscous and kimchi mayonnaise
Ratte potato gratin with red spicy sauce
Green asparagus in ‘escabeche’

Desserts:
seasonal fruit,
fruit macedonia,
Tart assortment chosen by the Chef (2 varieties),
Mini cream crêpes, red fruit smoothie

Menu Cocktail nº 1

On table:
Olive mix
Potato chip

Cold:
Cheese assortment
Pringá (roast beef or pork) sandwich with goat cheese
Soup of cantaloupe and yogurt
Sobraassada and honey toast
Potato tortilla skewer and confit peppers

Hot:
Fried snapper shark ‘in adobo’
Hake croquette
Small pizza of cheese and spinach
Beef sandwich
Quiche of tomato and cheese

Dessert:
Dessert assortment
Fruit brochette

Cocktail Menu No. 2

On table:
Olive mix
Potato chip

Cold:
Cheese assortment
Roast beef sandwich with honey and mustard sauce
Tomato soup (Gazpacho) shot
Mini waffle with cod and pear aioli
Potato tortilla skewer and confit peppers

Hot:
Fried snapper shark ‘in adobo’
Tempura cuttlefish, cod with kimchi mayonnaise
Small pizza of cheese and spinach
Chicken tikka masala sandwich
Leek quiche

Dessert:
Dessert assortment
Fruit brochette

Cocktail Menu No. Three

On table:
Olive mix
Potato chip
Prawn cracker

Cold:
Assortment of Iberian cold meat;
Pringá (roast beef or pork) sandwich with goat cheese;
Ajoblanco (white gazpacho) shot with grapes;
Small mixed sandwich of caprese with green pesto;
Tomato french toast with tartar of eggplants and anchovies;
Vegan crêpes with guacamole;

Hot:
Fried haker ‘a la sevillana’ (with salad);
Ham croquettes;
Small beef burger with cheddar and bacon;
Tempura squid lollipop with black sesame;
Pasta triangles of Morcilla from Burgos (blood sausage) with honey;
Pork meat skewer with ginger and soy;

Dessert:
Dessert assortment;
Fruit skewer.

Cocktail menu nº4

On table:
Olive mix
Potato chip
Prawn cracker
Nachos with chili and guacamole

Cold:
Assortment of Iberian cold meat;
Assortment of cheese;
Brie cheese and smoked salmon sandwich with guacamole;
Salmorejo (tomato cream);
Tuna tataki with wasabi mayonnaise;
Foie blini with confit orange;
Sobraassada and honey toast.

Hot:
Fried squid;
Mixed croquettes (ham, mushrooms, haker);
Monkfish skewer with prawns in red king prawns sauce;
Spring roll of cod and garlic sauce;
Bao bread with roast pork and bbq sauce;
‘Serranito’ sandwich (ham, pork, green pepper);
Beef satay;

Dessert:
Dessert assortment;
Fruit skewer.

Andalusian food

Jamón, salchichón, chorizo, morcilla, fuet.
Served with: bread toast, red pesto, nuts.

Ham foie gras, foie gras with herbs, foie gras with black pepper, foie gras mi-cuit, jams, crackers.

Fried pork rind, pork loin, ‘carne mechada’, pork lard with ‘regañás’ (crispy bread)

Cheeses

Tetilla cheese, Camembert, Goat cheese, parmesan, danish blue, cheese, manchego cheese.
Served with: quince, grapes, crackers, bread toast, jams.

Healthy vegan

Assortment of vegetables: cucumber, carrot, peppers, lettuce heart, daikon, endive.

Served with dips: tartar, pink sauce, caesar sauce, mustard and honey, cumberland sauce, hummus, etc.

Basmati rice with vegetables brunoise and tofu;
Rice noodles with vegan carbonara and basil;
Corn tortilla stuffed with vegetables and nuts pesto.

Rice

(Three options to choose from:)

Mixed paella with chicken, vegetables and seafood;
Vegan paella with a selection of fresh vegetables;
Meat paella with chorizo, chicken, pork and boletus mushroom;
Pork tripe sausage (butifarra) paella, artichokes, beans.
Black rice with prawns and mussels
Soupy seafood rice
Rice with cod and cauliflower with cuttlefish aioli

Italian menu

Combine your pasta: rigatoni, papardelle, cheese and spinach ravioli;
Our sauces: carbonara, napoli, 4 cheese, basil pesto;
Serve up with: parmesan, garlic bread, tomato and mozzarella bruschetta.

Tex mex menu

Fajitas (vegetables, chicken, cheese);
Chicken quesadilla, cheddar, spinach;
Nachos with guacamole;
Burgers;
Hot dog, crispy onion;
Onion rings;
Gaufrette potatoes;
Sauces (ketchup, jack daniels, mustard, mayonnaise).

Asiatic menu

Noodles with vegetables, chicken and coconut;
Wok thai rice with prawns and dry tuna;
Vegetables spring roll;
Steamed dim sum;
Prawn cracker;
Assortment of maki and nigiri with prawn cracker, Chinese bread, soy, confit ginger, wasabi.

Served menu nº 1

Andalusian salmorejo with ham and egg;
Chicken supreme with chucrut vegetables and raisins sauce;
Lemon pie.

Menu Served # 2

Scrambled eggs with mushrooms and ham;
Grilled sea bream (fish) with sweet potato trinxat and asparagus;
Apple tart

Served Menu No. 3

Roasted pepper salad with cod confit;
Iberian pork tenderloin with confit potatoes and oloroso wine sauce; Cookies and chocolate tart.

Menu Served No. 4

Cream of mushrooms and ham;
Salmon with broccoli couscous, leeks velouté; Sponge cake with liquor and raspberry sphere;

Healthy served menu nº5

Quinoa salad with heura and mango and avocado brunoise;
Grilled sea-bass with tomato and field peas;
Panna cotta with raspberries.

Served menu nº 6

Hot parsnip cream soup with smoked cod over toast;
Iberian pork meat cooked at low temperature with glazed potato and smoked pumpkin cubes with orange;
Semi-sphere of chocolate mousse with tahitian vanilla.

Served menu nº 7

Prawn, wakame, mango vinaigrette salad;
Beef ingot over coucous, dry tomato and kalamata olive;
Baked cheesecake with red fruits cream.

Gala dinner nº1

Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Quinoa tartar with avocado, mango, duck meat, foie gras;
Sorbet:
Mint sparkling white wine.
Main course:
Baked croaker with wheat and artichokes;
Dessert:
Namelaka of white chocolate with raspberry

Gala dinner nº2

Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Prawns, red wakame, mango with radish vinaigrette salad
Sorbet:
Mango with sparkling white wine
Main course:
Confit duck with apple crêpes
Dessert:
Cheese geometry

Gala dinner nº 3

Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Confit beef ravioli, mushrooms, almonds with Pedro Ximenez sauce
Sorbet:
Tangerine with absolut vodka
Main course:
Grilled turbot with baked sweet potato and vegetables with black garlic sauce
Dessert:
Chocolate trilogy

Gala dinner nº 4

Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Squid and cod ravioli with red king prawn sauce;
Sorbet:
Yuzu with Cointreau (licour)
Main course:
Beef tenderloin with confit potatoes and eggplant sauce;
Dessert:
Crunchy sphere of chocolate

Welcome drink No. 1

Soft drinks, red wine, white wine, water

Welcome drink nº2

Soft drink;
Olives mix;
Nuts;
Chips potatoes;
Gazpacho shot;
Cheese and quince sandwich;
Vol au vent Iberian foie gras with fried onion;
Vegetable wrap;

Welcome drink nº 3

Olive mix;
Nuts;
Chips potatoes;
Cantaloupe soup;
Tortilla skewer and confit red pepper;
Hummus and dry tomato toast;
Roast meat, pepper, soy mayonnaise skewer;
Caprese bread

Red wine

White wine

Gourmet

Larios
Rives
Gordons
Beefeater
Eristoff
Finlandia
Absolut
Smirnoff
J&B
Ballantines
White Label
Cacique
Pampero
Bacardi (etiqueta blanca) Pacharán Zoco
Licor de manzana Licor de melocotón Licor de mora Frangelico

Premium

Larios
Rives
Gordons
Beefeater
Eristoff
Finlandia
Absolut
Smirnoff
J&B
Ballantines
White Label
Cacique
Pampero
Bacardi (etiqueta blanca)
Pacharán Zoco
Licor de manzana
Licor de melocotón
Licor de mora
Frangelico
Tanqueray Bombay
Bombay Sapphire
Absolut
Absolut Citron
Absolut Naranja
Cardhu
Johnnie Walker (etiqueta negra)
J&B 15 años
Glenfiddich
Ballantines 12 años
Havana 7
Ron Barceló
Captain Morgan
Bacardi 5 /Bacardi 8
Melody
Licor de bellota
Licor de canela
Malibú

Gin tonic deluxe

GIN
Bombay Shapphire
Beefeater 24
Martin Miller ́s
Citadelle
Puerto de Indias Fresa
TONIC
Sweppes Premium (Original, Azahar y lavanda, Jengibre
& Cardamomo,
Pimienta rosa)
Fever Tree original
Nordic Blue

Lemon peel, orange, strawberry, cinnamon, cardamom, star anise, juniper

Candy List

Chocolate Donut;
Sugar Donut;
Coconut Donut;
Croissant;
Cream Neapolitan;
Chocolate braid;
Chocolate brownie;
Lemon sponge cake;
Orange sponge cake;
Red fruit sponge cake;
Sugar xuixo (viennoiserie pastry);
Chocolate cookie;
Apricot jam;
Peach jam;
Raspberry jam

Salty food list

Ham and tomato sandwich;
Chicken and cream cheese focaccia;
Vegan Wrap;
Bikini (mixed sandwich) of ham and cheese;
Integral miniature of brie and quince;
Turkey and tomato custard;
Apricot and goat cheese muffin;
Focaccia with olives;
Spanish tortilla and aioli;
Salmon and pesto cream sandwich;
Cheese puff pastry;
Foie gras puff pastry;
Mini Frankfurt hot dog;
Small raisins bread with anchovy and guacamole;
Tuna brioche.

Accessories

Soda drinks;
Popcorn;
Nuts;
Chocolate and churros;
Energy bars;
Season's fruit;
Fruit salad;
Fruit skewers;
Assortment of crêpes (currant, strawberries, apricot, cream);
Assortment of palm trees (chocolate, yolk, grated coconut);
Typical artisan sweets;
Chocolates;