DOCSLIB.ORG

Castle Dargan Wedding Packages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Castle Dargan Wedding Packages Castle Dargan Wedding Packages Our Gift To You... Dedicated Wedding Co-Ordinator With You Through The Planning And On The Day Itself Exclusively One Wedding A Day Ensuring Commitment And Attentive Service To You The Wedding Team Will Greet You And Your Guests With A Warm Red-Carpet Welcome On Arrival Exclusive Use Of The Charming 18th Century Coach House Lounge With Its Beautiful Vaulted Ceiling For Your Drinks Reception Personalised Menu And Table Plan As A Keepsake Of The Special Day Beautifully Designed Fresh Floral Arrangements And Candelabras As A Centrepiece On All Tables Chair Covers & Sash Cake Stand, Knife And Beautifully Decorated Cake Table Microphones For Speeches And Background Music During Your Wedding Dinner Castle Dargan House’s Beautifully Appointed Bridal Suite On Your Wedding Night With Champagne And Strawberries Complimentrary Food & Wine Tasting Evening To Assist You As You Design Your Wedding Menu Anniversary Meal For Two To Celebrate Your 1st Wedding Anniversary 170 Acres Of Parkland And Ancient Woodland Set Against Sligo’s Rolling Hills With Spectacular Views Of Fresh Water Brooks, Old Stone Walls And Ancient Castle Ruins. All Making The For Most Picturesque Backdrop For Your Wedding Day The Walled Garden Package Wedding Package 2020 & 2021 - €55.00 per person Wedding Package 2019 - €50.00 per person Red Carpet & Prosecco Reception on Arrival for the Bridal Party ~~~ Pre Dinner Drinks Reception in The Stunning Coach House Lounge with Prosecco, Tea, Coffee, Homemade Short Bread & Scones ~~~ Five Course Meal to include One Starter, One Soup, Choice of Main Course, One Dessert, Freshly Brewed Tea & Coffee ~~~ Half a Bottle of Specially Selected House Wine Per Person with The Meal ~~~ Evening Supper Tea, Coffee, Selection of Freshly Prepared Sandwiches & 1 Hot Option ~~~ Complimentrary Bar Extension ~~~ Complimentary Bridal Suite plus 2 Complimentary Double Rooms on the night of your wedding 10 rooms at the discount rate of €70.00 per person sharing (€60.00pp for Nov – March ex Christmas week) ~~~ Anniversary Meal For Two To Celebrate Your 1st Wedding Anniversary Based on minimum numbers of 120 guests The Coach House Package Wedding Package 2020 & 2021 - €65.00 per person Wedding Package 2019 - €60.00 per person Red Carpet & Prosecco Reception on Arrival for the Bridal Party ~~~ Pre Dinner Drinks Reception in The Stunning Coach House Lounge with Prosecco, Tea, Coffee, Homemade Short Bread, Scones & Chef’s Selection of Canapes ~~~ Five Course Meal to include One Starter, One Soup, Choice of Main Course to include Fillet of Irish Beef & Sea Bass, One Dessert, Freshly Brewed Tea & Coffee ~~~ Half a Bottle of Specially Selected House Wine Per Person with The Meal ~~~ Evening Supper Tea, Coffee, Selection of Freshly Prepared Sandwiches & 2 Hot Options from the menu selection ~~~ Complimentrary Bar Extension ~~~ Elegant Chiavari Chairs & Custom Designed Fairy Light Backdrop perfectly framing the Stunning Views ~~~ Complimentary Bridal Suite plus 2 Complimentary Double Rooms on the night of your wedding 10 rooms at the discount rate of €70.00 per person sharing (€60.00pp for Nov – March ex Christmas week) ~~~ Anniversary Meal For Two To Celebrate Your 1st Wedding Anniversary Based on minimum numbers of 120 guests The Castle Package Wedding Package 2020 & 2021 - €70.00 per person Wedding Package 2019 - €65.00 per person Red Carpet & Prosecco Reception on Arrival for the Bridal Party ~~~ Pre Dinner Drinks Reception in The Stunning Coach House Lounge with Prosecco, Selection of Bottled Beers, Tea, Coffee, Homemade Short Bread, Scones & Chef’s Selection of Canapes ~~~ Six Course Meal to include One Starter, One Soup, One Sorbet, Choice of Main Course to include Fillet of Irish Beef & Sea Bass, One Dessert, Freshly Brewed Tea & Coffee ~~~ Half a Bottle of Specially Selected House Wine Per Person with The Meal ~~~ Evening Supper Tea, Coffee, Selection of Freshly Prepared Sandwiches & 2 Hot Options from the menu selection ~~~ Complimentrary Bar Extension – with Tayto Sandwiches served in Residents Bar ~~~ Elegant Chiavari Chairs & Custom Designed Fairy Light Backdrop perfectly framing the Stunning Views ~~~ Complimentary Bridal Suite plus 2 Complimentary Double Rooms on the night of your wedding 10 rooms at the discount rate of €70.00 per person sharing (€60.00pp for Nov – March ex Christmas week) ~~~ Anniversary Meal For Two To Celebrate Your 1st Wedding Anniversary with an overnight stay Based on minimum numbers of 120 guests Package Menu Please find enclosed a large range of menu choices for you to create and personalise your own Wedding Menu. Choose a Starter, Soup, 2 Main Courses and a Dessert from the following choices Starters – Choose one Starter Castle Dargan Salad of Crispy Bacon, Garlic Croutons and Cherry Tomatoes with Freshly Shaved Parmesan and Egg Garnish ~~~ Trio of Cantaloupe, Ogen and Watermelon with Homemade Citrus Sorbet finished with Raspberry Coulis ~~~ Smoked Bacon & Chicken Vol au Vent in a Mushroom Cream Sauce ~~~ Smoked Chicken & Basil Tian, Avocado Puree, Toasted Pine Nuts, Crispy Parma Ham with Basil Pesto ~~~ Baked Parcel of Artisan Goat’s Cheese in Filo Pastry, Ballymaloe Tomato Relish, Toasted Pine Nuts and Basil Pesto ~~~ Oak Smoked Salmon Salad with Rocket, Swiss Chard, Red Onion and Homemade Brown Bread, finished with Lemon Dressing ~~~ Castle Dargan Medley Roulade of Wild Oak Smoked Salmon, Watermelon and Warm Duck Confit baked in Filo Pastry ~~~ Timbale of Atlantic Seafood with Crab, Prawn, Salmon and Hake, topped with preserved Lemon and Grain Mustard Dressing €2.00 supplement per person applies for a choice of starter Soup - Choose One Cream of Vegetable Soup with Chive Cream ~~~ Leek and Potato Soup with Herb Cream ~~~ Cream of Tomato and Basil Soup served with Garlic Croutons ~~~ Soup of Smoked and Corn-fed Chicken with Basil and Sweet Corn ~~~ Cream of Mushroom & Tarragon ~~~ Roast Tomato & Pepper Soup served with Goat’s Cheese Crouton Or Sorbet - Choose One Lemon & Lime ~~~ Mango & Fruits of the Forest ~~~ Champagne & Mint ~~~ Passion Fruit & Lime €3.00 per person if you choose the Sorbet as a Third Course Main Course – Choose Two Main Courses are served with Seasonal Vegetables & Creamed Potatoes Breast Of Chicken Stuffed With Irish Mozzarella & Smoked Bacon Wrapped In Parma Ham With A Pepper Cream Sauce ~~~ Sirloin Of Prime Irish Beef Served With Yorkshire Pudding, Roast Potato, Red Wine And Tarragon Jus ~~~ Roast Rack Of Irish Lamb With Rosemary Garlic Infused Jus - (Seasonal €5.00 Supplement Per Person) ~~~ Pan Roasted Fillet Of Irish Beef With Onion Rings, Flat Mushroom & Four Peppercorn Cream Sauce - (€5.00 Supplement Per Person) ~~~ Traditional Roast Turkey And Honey Glazed Ham With Herb Stuffing, Roast Potato And Pan Roasted Gravy ~~~ Individual Beef Wellington Tenderloin Fillet With Duxelle Of Mushrooms, Sauté Onions With Tarragon & Black Pepper Sauce (€7.50 Supplement Per Person) ~~~ Baked Supreme Of Organic Salmon Served With A Potato Crust On A Bed Of Baby Spinach With Lemon & Lime Beurre Blanc ~~~ Pan Fried Fillet Of Fresh Cod Served On A Bed Of Mediterranean Style Vegetables And Saffron & Basil Cream ~~~ Duo Of Salmon & Sea Bass Served With Spring Baby Spinach, Lemon Grass And White Wine Cream Sauce - (€2.00 Supplement Per Person) Desserts – Choose one Toblerone Cheesecake served with Vanilla Ice Cream and Tuille Biscuit ~~~ Dark Chocolate and Praline Parfait served with Sauce Anglaise and Vanilla Bean Ice Cream ~~~ Mango and Passion Fruit Gâteau with Raspberry Topping ~~~ Vanilla Scented Crème Brûlée, with Home Made Shortbread ~~~ Sticky Toffee Pudding served with Caramel Sauce and Vanilla Pod Ice Cream ~~~ Apple and Cinnamon Crumble served with Vanilla Ice Cream ~~~ Dark Chocolate and Nut Brownie served with Chocolate Sauce and Fresh Cream ~~~ Irish Cream Liqueur Gâteau with Espresso Topping ~~~ Castle Dargan Medley of Desserts €2.00 supplement per person applies for a Choice of dessert Why Not Add That Extra Special Something To Your Magical Wedding Day! A Gin Bar Treat your guests to a gin just they way they like it. With a choice of Gins (Gordans, Hendricks & Drumshanbo Gun Power) and a choice of Tonics & Garnishes - €6.50 per person Shake up your drinks reception with a Cocktail Bar, Choose any Two Signature Cocktails. Guaranteed to add an air of sophistication to your Reception! - €6.50 per person Refreshing selection of Bottled Beers - €4.00 per bottle A Rich Fruit Punch, its main ingredients including White Wine & Cranberry Juice - Fresh Fruit Pieces add the finishing touches to this pleasant drink - €4.50 per person Wrap your guests up in a warm glass of our special Mulled Wine. Made with Red Wine, Brandy, Cranberry Juice, Cinnamon and Cloves and garnished with Fresh Orange Segments - €4.50 per person What better way to welcome your friends and family to the celebration of your special day with a Hot Toddy Irish Whiskey Served with Lemon & Cloves - €4.00 per person Pimp your Prosecco with Seasonal Fruits, Puree’s & Juice - €80.00 Warm up with a Milky Hot Chocolate Bar – Hot Chocolate served with Cream, Marshmallows & Chocolate Flakes - €3.00 per person What better way to Toast your Speeches with a Glass of Bubby for all your Guests - €3.00 per person Late Night Munchies Tayto Crisp Sandwiches during Residents Bar - €2.00 per person Please note: these prices apply from 1st Jan 2019 – 31st Dec 2021. Price & content may change for subsequent years Evening Buffet Options Selection Of Freshly Prepared Sandwiches ~~~ Cocktail Sausages ~~~ Freshly Brewed
Load more

Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • 2016/2017 Wedding Package
    2016/2017 Wedding Package Midweek (Sun-Thurs) 10% Discount (Excluding Bank Holiday Sundays and Christmas Week) €52 per person Jan/Feb/March/April/May/Sept/Oct/Nov/Dec (Excluding Christmas Week) €55 per person June/July/Aug/Christmas Week Includes: Summer Punch/Hot Punch on Arrival Tea/Coffee, Cookies & Canapés on Arrival Five Course Menu Half Bottle of House Wine per person Selection of Freshly Prepared Sandwiches, Cocktail Sausages and Freshly Brewed Tea & Coffee for evening reception Late Bar Complimentary Bridal Suite Complimentary B&B for Parents of Bride & Groom Based on minimum numbers of 120 guests Package Menu Please find enclosed a large range of menu choices for you to create and personalise your own Wedding Menu. Choose an Appetiser, Soup, Main Course and Dessert from the following choices Starters – Choose one Starter Trio of Cantaloupe, Ogen and Watermelon with Homemade Citrus Sorbet finished with Raspberry Coulis Smoked Chicken & Basil Tian, Avocado Puree, Toasted Pine Nuts, Crispy Parma Ham with Basil Pesto Baked Parcel of Artisan Goat’s Cheese in Filo Pastry, Ballymaloe Tomato Relish, Toasted Pine Nuts and Basil Pesto Oak Smoked Salmon Salad with Rocket and Swiss Chard and Red Onion and Homemade Brown Bread, finished with Lemon Dressing Castle Dargan Medley: Roulade of Wild Oak Smoked Salmon, Watermelon and Warm Duck Confit baked in Filo Pastry Timbale of Atlantic Seafood with Crab, Prawn, Salmon and Hake, topped with preserved Lemon and Grain Mustard Dressing Castle Dargan Salad of Crispy Bacon, Garlic Croutons and Cherry
    [Show full text]
  • Amount of Water to Be Used in Flex-Seal Cookers
    The Only Approved* FLEX-SEAL DELUXE MENU COOK BOOK by RUTH DAILY *The undersigned publishing house has the exclusive permission, cooperation, and appro- val of the manufacturers of the Flex-Seal Cooker to issue a book of recipes and menus for the owners of Flex-Seal Cookers. Price $2.00 THOMPSON PUBLISHING HOUSE 547 North Michigan Ave. Chicago, 111., U. S. A. Copyright 1941 By THOMPSON PUBLISHING HOUSE All rights reserved, including the right to reproduce this book or portions thereof in any form. FIRST EDITION July, 1941 Printed in the United States of America IT TOOK THREE YEARS OF EFFORT TO BRING YOU THIS UNUSUAL BOOK This is an answer to the requests of thousands of women for a truly comprehensive Flex-Seal recipe book that would enable them to secure the fullest amount of pleasure and satisfaction from their daily use of this amazing cooker. Yet, this is much more than a mere recipe book. For approxi- mately three years, Ruth Daily, famous home economist and a staff of assistants have been gathering information, experimenting with various combinations of foods, testing recipes and building menus with one purpose in view: to make this book of real and constant value to you every single day in the year. As a Flex-Seal user, you cannot help but be delighted with the amazing variety of dishes and combinations made available to you through this new presentation of complete menus featuring recipes of choice. You already know how Flex-Seal cooking banishes kitchen drudgery, enables you to put foods on the table that are a delight to the eye and a joy to the palate .
    [Show full text]
  • Seasonable Menus and Recipes
    TIlES I S on SEASOILaBLE LlF'IUS and RECIPES Submitted to the faculty of the OREGON AGRICULTURAL COLLEGE for the d.ogroe of BACHELOR OF SCIENCE in Domestic Science and Art by 4Y June 10, 1910 APPROVED: De:partment of___ \ i Dean School of - TABLE 0F CO1TTS liitroduction i Five Food Principies iV Reoipes: Bread i Hot breads 7 Eggs 13 Desserts 20 Sauces 43 Vegetables 49 Salads 61 Cakes, Cookies 70 Ileat 76 Breakfast dishes 89 Luncheon dishes 92 LIenus 100 Conclusion 158 INTRODUCTION The daily preparation of meals is an important end extremely interesting home problem, a fact, which is not wholly appreciated by the average house keeper. The importance of the provision of food. is wall. shown in the words of LZrs. Ellen H. Richards, "the prosperity of a nation depends upon the health and morals of its citizens, and the health and morals of a ieople depend riainly upon the food they eat, and the homes they live in. Strong men Ì(3. women cannot be raised on insufficient food: good tempered, temperate h±ghly moral men cannot be expected. from a race which eats badly cooked food irritating to the digestive organs and unsatisfactory to the appetite. V'holosome and palatable food is the first step in good morals and is conducive to ability and business, skill in trade and healthy tono in literature". Careful planning and buying, good cooking, and attractive serving are three important considerations in preparing food for the home. Carefxl planning and buying involves a Imowledgo of the hol.y reluire- mente, and the Individual needs of each person in the household as in the care of growing children, or sick- ii.
    [Show full text]
  • Julia's Kitchen Wisdom
    ALSO BY JULIA CHILD Mastering the Art of French Cooking, Volume I (with Simone Beck and Louisette Bertholle) The French Chef Cookbook Mastering the Art of French Cooking, Volume II (with Simone Beck) From Julia Child’s Kitchen Julia Child & Company (with E. S. Yntema) Julia Child & More Company (with E. S. Yntema) The Way to Cook Cooking with Master Chefs In Julia’s Kitchen with Master Chefs (with Nancy Verde Barr) Julia and Jacques Cooking at Home (with David Nussbaum) My Life in France (with Alex Prud’homme) These are Borzoi Books, published in New York by Alfred A. Knopf. Contents Acknowledgments Introduction Soups and Two Mother Sauces PRIMAL SOUPS Leek and Potato Soup STOCKS Light Chicken Stock Simple Beef Stock Fish Stock SOUPS MADE FROM STOCK OR CANNED BROTH Chicken Soup with Vegetables Mediterranean Fish Soup Scotch Broth CREAM SOUPS Cream of Mushroom Soup FAT-FREE CREAM SOUPS WITH PURÉED RICE Rutabaga Soup Soubise—with Rice and Onion Purée CHOWDERS The Chowder Soup Base TWO OF THE MOTHER SAUCES Béchamel Sauce Hollandaise Sauce Salads and Their Dressings SALAD GREENS Mixed Green Salad SALAD DRESSINGS Basic Vinaigrette Dressing Chopped Hard-Boiled Eggs—Salad Mimosa Curly Endive with Bacon and Poached Eggs Warm Duck Leg Salad MAIN COURSE SALADS Salade Niçoise Chicken Salad Pasta Salad American-Style Potato Salad COLE SLAW AND OTHER VEGETABLE SALADS Cole Slaw Celery Root Rémoulade Grated Beet Salad Cucumber Salad Vegetables THE BLANCH/BOIL SYSTEM FOR GREEN VEGETABLES BLANCH/BOIL VEGETABLE CHART STEAMED VEGETABLES A HANDFUL OF STEAMED
    [Show full text]
  • Unique & Inspiring Events at Andaz Mayakoba
    2019 BANQUET KIT UNIQUE & INSPIRING EVENTS AT ANDAZ MAYAKOBA VTABLE OFICONTENTSBRANT EVENTS 01 02 03 04 BREAKFAST LUNCH DINNER CANAPES 05 06 07 FOOD COFFEE OPEN BAR STATIONS BREAKS PACKAGES ANDAZ MAYAKOBA RIVIERA MAYA T +52 9841491234 Q.ROO,MEXICO F +52 9841491235 BREAKFAST PLATED BREAKFAST SELECTION CONTINENTAL AMERICAN HEALTHY Fresh juices: orange, grapefruit and green Choose one main course: Fresh juices: orange, grapefruit and green Fresh juices: orange, grapefruit and green juice with Chaya (typical Mayan herb) juice with Chaya (typical Mayan herb) juice with Chaya (typical Mayan herb) • Egg white omellete with Variety of teas, fruit infused water, regular Variety of teas, fruit infused water, regular Variety of teas, fruit infused water, regular asparagus, mushrooms and coffee, decaf coffee and still water coffee, decaf coffee and still water coffee, decaf coffee and still water Panela cheese Sliced local, seasonal fruit Sliced local, seasonal fruit Local, seasonal sliced fruit with honey, • Grilled vegetable frittata Andaz selection of sweet breads: Natural yogurt with homemade granola amaranth, natural yogurt and homemade served with quinoa salad and croissants, pain au chocolat, cinnamon rolls, granola roasted tomatoes banana bread, conchas (Mexican sweet- topped buns) and gluten free options Andaz selection of sweet breads: croissants, pain au chocolat, cinnamon rolls, banana Healthy selection of sweet breads: whole • Roasted cactus leaves with bread, conchas (Mexican sweet-topped buns) Variety of jams, honey and butter wheat
    [Show full text]
  • Rise and Dine BURGERS+ WITHOUT BOUNDARIES /P.20 DECADENT SUMMER DESSERTS /P.2 4 a FRESH LOOK at FOOD WASTE /P.11 HOLIDAY PREP CHECKLIST /P.27
    SUMMER 2019 Rise and Dine BURGERS+ WITHOUT BOUNDARIES /P.20 DECADENT SUMMER DESSERTS /P.2 4 A FRESH LOOK AT FOOD WASTE /P.11 HOLIDAY PREP CHECKLIST /P.27 Hatch Chile Crab Cake Wafflewich With Green Tomato Fries Chef Javier U. Lopez Sysco Houston AD # buckhead meats.indd 1 3/14/19 11:34 AM IN THIS ISSUE Summer Haze Burger with Lemon-Thyme Fries; article on page 20. DEPARTMENTS 2 WORLD OF SYSCO Learn how Sysco’s fresh dairy maintains the highest safety standards in the industry and why Cargill has been our primary ground beef supplier for more than 15 years. 10 CULINARY TRENDS Get expert tips on how to measure and reduce food waste in your operation and see how to add profit to your french fry plate. 27 OPERATIONS NEw Find the inspiration you need to do grab-and-go breakfast right, and check our holiday prep guide to get organized before the rush. 28 RECIPES Look! Everything you need to bring the vibrant dishes on these pages to life. 32 BACK OF OUR HOUSE In Las Vegas, Chef Brian Littlejohn works with a team of experts to guide a diverse group of customers to success. FEATURES 12 Rise and Dine The most important meal of the day is stretching its legs. Breakfast classics take on new life with innovative twists. 20 Thrill of the Grill Today’s diners expect more from their burgers—especially when they are paying a premium. Ethnic flavors, artisan cheeses and even colorful bunless bowls have entered the burger orbit. 24 Chill Out When the mercury rises, stock your menu with irresistible chilled desserts, from ice cream sandwiches to novelty shakes.
    [Show full text]
  • Recipes Which Are Favorites of the Faculty and Students Here at Stout
    STOUT'S FAVORITES Published by the HOME ECONOMICS CLUB of stout State College Menomonie, Wisconsin Dear Friend, Three times a day, wnd sometimes more, every homemaker asks herself, "What cwn I serve to please my family and friends?" ~is little book contains some of the recipes which are favorites of the faculty and students here at stout. We hope they will help many homemakers to answer the above question. We would like to take this opportunity to thank the many people who have helped to make this book possible. OUr first "thank youtt goes to all the people who contributed their favorite recipes. Our special thanks go to the home economics faculty for their co8peration an~ encour­ agement. We are indebted to \\Bev" Hadsen and Carol Kircbmeyer, our artists, for the cover design and the sketches in this book. Lastly, we want to thank all those who so willingly gave a helping hwnd when we needed it. We hope that through the use of this book, stout .'s Favorites will become ycm.r favorites I The Recipe Book Committee , This book is dedicated to all those people who enjoy preparing and eating good food. z OUR BETTY LAMP The Betty Lamp, which we have used on the eove~ of our cookbook, is the motif of the American Home Economics Associa­ tion. It was adopted in 1926, when the AREA offered a prize for the best design fo~ a symbol of the Association that would 'suggest the idea for which AREA stands; the applicat~on of science to the improvement of the home." Betty lamps are open wick iron lamps which the first New England pioneers brought with them to this country.
    [Show full text]
  • Must-Eat Foods Around the World We All Eat, We All Have to Eat and We All Love to Eat
    COOKBOOK Must-Eat Foods Around The World We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. WORLD CUISINE BY OUR KIDS 1 INDEX Bulgaria ---------------------------------------------------------------------------------------- --3 Croatia-------------------------------------------------------------------------------------------- 5 Estonia------------------------------------------------------------------------------------------ --7 French Guyana------------------------------------------------------------------------------------9 Georgia-------------------------------------------------------------------------------------------11 Greece--------------------------------------------------------------------------------------------13 Hungary------------------------------------------------------------------------------------------15 Ireland--------------------------------------------------------------------------------------------17 Italy----------------------------------------------------------------------------------------------19 Latvia--------------------------------------------------------------------------------------------21 Lithuania-----------------------------------------------------------------------------------------23 Macedonia---------------------------------------------------------------------------------------25 Malta---------------------------------------------------------------------------------------------27 Norway------------------------------------------------------------------------------------------29
    [Show full text]
  • Catering Brochure IBZ PMI 2019 NEW
    Plan your Dream Event Prices valid for 2019 Why Nikki Beach? Nikki Beach is the perfect place to celebrate your good vibes. Whether you are looking to host a corporate event, incen;ves or a wedding, we feature the perfect beachfront loca;on accompanied by luxury service in a fun atmosphere. The real ques;on is, why not Nikki Beach? Unique Global Experience In 1998, entrepreneur Jack Penrod introduced the world to Nikki Beach, the first and original luxury beach club concept that combines the elements of music, dining, entertainment, fashion, film and art into one. Today, as Nikki Beach celebrates its twentieth anniversary, the brand has grown into a global, multifaceted luxury hospitality company with 14 beach clubs, 4 hotels and resorts, a lifestyle division (including fashion boutiques and a magazine), special events and Nikki Cares, a 501c3 non-profit charity. Nikki Beach can now be experienced in: Miami Beach, Florida, USA; Saint Tropez, France; Saint Barth, Caribbean; Marbella, Spain; Koh Samui, Thailand; Mallorca, Spain; Ibiza, Spain; Porto Heli, Greece; Monte Carlo, Monaco; Dubai, UAE; Bodrum, Turkey; Versilia, Italy; Barbados, Caribbean and Costa Smeralda, Italy. Nikki Beach has a pop-up location during the Cannes International Film Festival and in Porto Cervo, Sardinia. The Hotels & Resorts division has properties in Koh Samui, Thailand; Porto Heli, Greece; Bodrum, Turkey; and Dubai, UAE. The events team at Nikki Beach is knowledgeable, efficient and hospitable when it comes to creating, planning and executing an unforgettable event of all magnitudes. We will stage an event perfectly suited to the client’s needs. The events team is always on hand to support the customer every step of the way.
    [Show full text]