If each person is unique, your catering should be too
WEDDING MENUS
JORDI CALVACHE I CHEF MANAGER
elCateringdCalvache Any good news is a good reason to celebrate. Whether a birthday, a family banquet, a wedding, a private party or any other kind of event. At D’Calvache Catering we feel the unique pleasure to assist you at any time on this great day. Every single guest is the centre of attention and we make sure every wish is fulfilled. We regale you with extraordinary gourmet menus perfected down to the smallest detail, so that it becomes an unforgettable surprise.
D’Calvache Catering works with a produce of the highest quality and combines this with creative approaches and flavors of the traditional cuisine. Merging with new techniques and with an optimum use of raw materials your event will be unique and enjoy a high quality service. Social events are especially important due to the high emotional component. We understand that during and after the big party the intensity of various feelings in the steady flow of the organization. That is why we are proud to see a smile on your face and we would like to express our gratitude to be a part of this unique experience.
Can you remember the last time when you were really surprised? D’Calvache Catering is your choice, more than 10 years united by our passion for events! ABOUT US
Our Chef and founder, Jordi Calvache, began his professional career at a very early age, dreaming of becoming a major chef one day. As a tireless traveler, he gained his first experiences and learned with reknown chefs like Ferran Adria at the restaurant El Bulli and the restaurant hacienda Benazuza in Seville, as well with Pedro Suijana, Restaurant Akelare in San Sebastian, which formed a solid education in his career in haute cuisine. Furthermore, his work-path led him to large and high standard hotels, having chef positions at the Hotel Arts Barcelona, Hotel Ritz Carlton Cancun, Castillo Hotel Son Vida in Palma de Mallorca, Mandarin Oriental Barcelona Hotel Hermitage & Spa in Andorra and the Hotel Alfonso XIII in Sevilla, amongst others. The result of creative maturity of his corporate philosophy in the kitchen is dynamic and at the same time passionate. His personal handwriting bears the innovation and the creation of something new, whilst the original taste is maintained and each dish is unique.
Our young highly qualified and experienced team vouch for the success of D’Calvache Catering. Jordi Calvache focuses on standards, quality and ongoing education and training of his team and his philosophy to be always very close to the customer, so that each event becomes a unique and memorable experience. The effective and action-oriented attributes of our dynamic and professional team are the support of our excellent services. The exceptional flexibility and performance at work is demonstrated in the planning and organisation of an event. APPETIZERS
COLD APPETIZERS
Tartlet of Spanish “Escalibada” peppers with Sea Bass Ceviche with spiced Pineapple served on a Mini Beef Carpaccio with Tartare sauce Cantabrian Anxovies spoon Beef Tenderloin Tartar, Classic Garnish Mini Goat Cheese and Watermelon Salad with Foie Gras Mousse with Fig marmelade and crunchy Orange Vinaigrette and rocket Onion Salmon Tartar with classic Garnish Traditional Spanish Gazpacho served in a shot glass Red Prawn Carpaccio, lime mayonnaise and rocket
Caramelized Strawberries stuffed with foie gras and Strawberries Spanish Gazpacho with Olive Oil pearls Dried figs stuffed with foie gras Orange from Sóller zest served in a shot glass Smoked Salmon Rose with Crème Fraîche and Dill Majorcan Sobrasada and Honey Canapé with crunchy Filo pastry with pear, Iberian ham and rocket, mustard onion sauce Iberian Cold Cuts Assortment Skewer with Melon and Ham, fresh mint Scallop with celery Purée and Olive Kalamata Tapenade (Olive Foie Gras)
Boconcinni di Mozzarella and Cherry Tomato Skewer Foie Gras Royal with Gelée Pedro Ximénez served in Smoked Code with Spanish Salmorejo (Garlic-Tomato with Pesto a glass cream soup) and black Olive Mini Majorcan “Coca de Trampó” with Majorcan Parmesan and Paprika Lollipop Mini Vegetarian Ceviche Taco with Mediterranean Sobrasada (Majorcan “Pizza”) dressing Mini Majorcan “Coca de Trampó” with vegetables Guacamole with smoked Salmon and Sriracha sauce served in a glass APPETIZERS
WARM APPETIZERS
Red Tuna cube covered with corn Octopus with truffled Potato Parmentier Courgette and Salmon Roll
King Prawn skewer with Romesco Sauce Our recipe of “Bravas” Potatoes (French Fries Potatoes Mexican Burrito with “Pico de Gallo” at Spanish style with spicy sauce) Mini Iberian Pork Croquettes Lukewarm Carrot and Ginger cream soup served in a Spanish mini Tortilla of Camarones (small prawns) glass with light saffron Mayonnaisse Crispy Brie Cheese covered with Tomato Marmalade Cold Beetroot, fennel cream soup with orange cream Gyozas of Duck confit and Apple Chicken Yakitory marinated in Teriyaki Sauce Pea Falafel with Romesco sauce and crunchy nuts Bomb of spicy meat with Brava Sauce
Tartlet with Coconut, Prawn and Pineapple with Chili Majorcan Coca of Roast Beef and caramelized Onion Pepper sauce Crab Cake with prawn essence and lime
Crispy Wonton with Foie Gras and Apple Marinated Monkfish Skewer with Basque Sauce APPETIZERS
VEGAN APPETIZERS
Vegetables Blinis with Radish Mayonnaise Pea Falafel with Romesco sauce and crunchy Nuts Tofu and Cherry Tomato Skewer with veggie Pesto (no cheese) Purple Haze Carrot Raviolis with cream Cauliflower Sun-dried baby Tomatoes with green Olive Oil and Guacamole with Nachos served in a glass soup Balsamic Caviar Mini Majorcan “Coca de Trampó” (Majorcan Tomato “Ajo Blanco” (Spanish cold cream of Almond soup) Cream of cold Beetroot, Dill and Orange soup “Pizza”) with marinated Peppers with brown Onion Strawberries Spanish Gazpacho with Olive Oil pearls Mini Vegetarian Ceviche Taco with Mediterranean Our recipe of “Bravas” Potatoes (French Fries Potatoes served in a shot glass dressing at Spanish style with spicy sauce) Traditional Spanish Gazpacho served in a shot glass Macadamia Nuts curried Lukewarm Carrot and Ginger cream soup served in a glass
SMOOTHIES SERVED IN GLASS JARS Pineapple & Jinger / Coconut & Malibú / Passion Fruit & Peppermint / Lemon & Mint
3,00€ per Person STATIONS SHOW-COOKING
STATIONS SHOWCOOKING STATIONS SHOWCOOKING DELUXE
NATIONAL AND INTERNATIONAL CHEESE TORTILLITAS IBERIAN HAM by a Professional Chef Served with selection of Bread & Grissinis, garnish and Mini Tortillitas de Camarones (small Prawns mini Tortilla), Spanish Served with Majorcan typical bread, tomato, olives and selection homemade marmalades. Potato Tortilla and Vegetables Tortilla prepared in front of the guest. of different oils.
TYPICAL SPANISH SCRAMBLED EGGS PAELLA OR FIDEUA ASIAN Cooked in front of the guests and served with Foie Gras, Iberian Mixed, fish, seafood or vegetarian Paella or Fideuá cooked in We cook Phad Thai, Mee Grob Salad, Tuna Salad Siamese Sauce, ham or Majorcan sobrasada. front of the guest by one of our qualified Chefs. Sushi selection (Sashimi, Niggiri, Makis) - Original Asian courses with the authentic ingredients. RISOTTO OR QUINOTTO (Quinoa Risotto) FROM MADRID To your liking: cooked in front of the guests and served with Parmiggiano Typical tripes Madrid’s style, mini calamari sandwich with saffron FRESH OYSTERS and seasonal Mushrooms, Gorgonzola Cheese and beetroot. mayoinase, Veal bite and Pork bite with spicy spices. Served with a Champagne glass or Caviar. MAJORCAN CANARY ISLAND SURF & TURF AND SCALLOPS Majorcan “Frit de Carn o Peix” (meat or fish fry-up with potato, “Papas arrugás” (potatoes) with different spicy dippins of “mojo Served with different baby vegetables and selection of Sauces onion, tomate and pepper), Coca Rois, Panades, Coca de Trampó picón”, marinated Tunna fish , “Tollos” (dogfish) from Canary Islands. (Tartar Sauce, Cocktail Sauce, Green and Red Mojo Sauce). (Majorcan Peppers and Tomato “Pizza”). GALIZIAN “A Feira” style Octopus, traditional Galizian Pai, Galizian ANDALUSIAN Price of Show Cooking stations will be quoted depending on the Scallops “Zamburiñas” or Scallops upon market. Pescaíto” frito (typical fried fish), Cazón en Adobo (marinated location and number of guests. Dogfish), Andalusian Calamari Ring, Tortillitas de Camarones All the stations include table with linen, Staff and standard decoration (small Prawns mini Tortilla). (not floral) We will be pleased to compose your favourite Stations, always served TARTAR by a professional Chef. Price of Show Cooking stations will be quoted depending on the location and number of guests when the offer does Beef tartar and Salmon or Tuna tartar prepared in front of the not include the Show Cooking package. guest by one of our qualified Chefs All the stations include table with linen, Staff and standard decoration and served with classical garnish and sauces. (not floral) THE MENU STARTERS
STARTERS
Spanish Strawberry Gazpacho from Huelva (South Marinated Quail and King Prawns Salad with summer Marinated Tuna fish with Siamese Pla sauce, salad Spain), Red Prawns and Basil oil Truffle Vinaigrette bouquet and Tomato marmalade **
Andalusian Salmorejo (Garlic-Tomato cream soup) Octopus with “Trinxat de la Cerdanya” (Cauliflower Grilled Prawns Salad, All i Oli Quince, mini Mango with Traditional Garnish and red Prawn and Potato), spicy Paprika oil and crispy Artichoke Salad and Tomato Marmalade **
Sea Bass Ceviche with spiced Pineapple, dried tomato Foie Gras Terrine, Raisin Brioche, Pedro Ximénez Grilled Scallops, Celery Purée, Olives “tapenade” and rocket sauce and Rocket Salad ** (olives foie gras), Cassé Tomato and Citrics **
“Mar y Montaña” Canelloni, free-range chicken and Grilled Lobster Salad, Spanish “Piquillo” Pepper red prawn purée, spiced Pineapple Brunoise and Citrics oil **
Artichoke Salad, confit Tomato and Goat cheese with Red Prawn Carpaccio, lime mayonnaise and rocket ** nuts Vinaigrette
** Courses with supplement upon market price. STARTERS
TAPAS AS STARTERS Family Style, served in the middle of the table: Kinldy choose 5 tapas
“Pintxos” (Toast) with veal and young Leek “Montadito” (Toast) with Catalan style roasted International Chesses Assortment served with Peppers, Eggplants and Anxovies selection of Bread & Grissinis, garnish and homemade marmalades Thai Mussels with coconut milk and basil Thai “Montadito” (Toast) with Goat Cheese, Figs and Walnuts Majorcan homemade Cold Cuts Assortment with Garnish Red Tuna Tartar with creamy avocado “Montadito” (Toast) with Iberian Ham Iberian Cold Cuts Assortment: Iberian ham, Lomo Ibérico, Chorizo Ibérico y Salchichón Ibérico Beef Tenderloin Tartar, Classic Garnish Garlic prawns with chilli pepper served in a clay pot Galizian Garlic Clams Seafood Cocktail Majorcan style Cuttlefish “Pica Pica” Andalusian style Calamari with Citric Mayonnaise Creamy Potato with confit Oxtail cooked at low Majorcan “Frit de Peix” (fish and seafood fry-up with temperature potato, onion, tomate and pepper), Spiced Veal-Ragout with mushrooms Anxovies marinated with garlic and parsley Idiabazal Cheese with red Quince Millefeuille
Possibility of offering most of our Cocktail Fingerfood as Tapas style. Please, ask for quotation. MAIN COURSES
MAIN COURSES FISH MAIN COURSES MEAT VEGETARIAN COURSES
Grilled Sea Bass with Aubergine purée, Beurre Blanc Iberian Pork Fillet with glazed Echallottes, Potato Vegetables Timbale, fresh Mozzarella and homemade Martini sauce and Baby Vegetables gratin and Red Wine sauce Pesto
Turbot with Tomate Cassé and Basil, sautéed Vegtables Courgette Ravioli stuffed with season Mushrooms and Rack of Lamb, Crispy Cookie of Polenta, Sautéed and Potato foam Saffron sauce Vegetables and Rosemary Sauce Fish and Red Prawn stew “Suquet”, Vegetables and All Quinoa Wok, Broccoli and Baby Vegetables, Asian i Oli toast Beef fillet with gratin Potato and Mushrooms, Confit Dressing Majorcan “Frit de Peix” (fish fry-up) with Prawn, Tomato and glazed baby Onions Octopus and Grouper with Majorcan Paprika “Tap de Mushrooms and Parmiggian Quinotto with crunchy Vegetables Cortí” Iberian Pork fillet “Secreto” (special cut) with sautéed Sole Popiettes with Beurre Blanc sauce, Sage and Spinach, Apricot and Port wine sauce Wonton Ravioli stuffed with Vegetables and Tomato- crunchy Iberian Ham Basil sauce Grilled Cheek of Beef, truffled Potato Parmentier and Cod Fillet cooked at low temperature wit Majorcan Mushrooms Cream Soup, poached Egg and Truffle oil Echallottes with Cabernet Suavignon sauce Tumbet and “Bilbaina” sauce (paprika, garlic & chilli pepper sauce) Paprika covered Monkfish fillet, Artichoke purée and Escalibada (marinated peppers) with Basil oil “Pintxo” Hake (line-caught) with Green Basque Sauce, steamed Vegetables and crunchy Iberian Ham DESSERTS
DESSERTS
New York Cheese Cake with Strawberry and Mint Pineapple Ravioli stuffed with Ginger Caramel, Lemon Pie with Pineapple Sorbet and red fruits Marmalade, Vanilla Coulis Coconut Sorbet and Citrics Caramel
Tiramisú with wild Fruits and crunchy Chocolate Passion Fruit Mousse with Citrics Caramel and Yoghurt Seasonal Fruit Salad with Mango Coulis served in a glass Foam
Three textured Chocolate: Brownie, Mousse and Caramelized Apple Tart with Spanish “Leche Crunchy Chocolate Merengada” (milkshake with cinnamon) Ice Cream
Majorcan Almond “Gató” Cake, Oranges from Sóller Mango Mousse, Yoghurt Gelee and Mint, crunchy Coulis with Vanilla Ice Cream and Nuts Crumble Chocolate
Should you be interested, we will be pleased to offer you a selection of homemade Wedding Cakes. VEGAN SUGGESTIONS
STARTERS MAIN COURSES DESSERTS
Textures of Tomato with Basil and Balsamico Oil Seitan with crunchy Eggplant, Hazelnuts and Honey Manjar Blanco (seasonal cream of white Almond soup) with Fruits Crumble Courgette Cake with Ginger and summer salad Thai-style Heura Wok with Bok Choi Vegan Brownie with Strawberries in a Vanilla flavoured Sauce Cream of Cauliflower soup with Vanilla and Rosemary Mushroom and truffle Cannelloni with Saffron sauce Carrot Cake with Passion Fruit Sauce confit baby Vegetables
Courgette Carpaccio with Hummus and Kalamata Mushroom Quinotto with Baby Vegetables Vegan Chocolate Cake with stewed Red Fruits and olive Tapenade Mint Fresh salad with confit Artichokes, sun-dried Aubergine stuffed with Vegetable and Mushroom Vegan Apple Cake with Dates coulis Tomatoes, Leek and Thyme Vinaigrette sauce Wok Stir-Fried Tofu with baby Vegetables Courgette Ravioli stuffed with seasonal Mushrooms and Saffron sauce Quinoa Wok, Broccoli and Baby Vegetables, Asian Dressing BARBECUE MENU
STARTERS BUFFET GRILL STATION DESSERT STATION
Spanish Gazpacho or Andalusian Salmorejo Chicken and Young Garlic Skewers Chocolate Brownie with Raspberry and Mint Coulis (Garlic-Tomato cream soup Beef Entrecôte Burrata Salad, Genoese Pesto and crunchy Basil Caramelized Créme Brûlée with red Fruits Beef Fillet Tiramisú with wild Fruits and crunchy Chocolate Tabbouleh with citric, Vegetables and fresh Mint Iberian Pork Tenderloin
Goat Cheese and Watermelon Salad with Orange “Chistorra and Choricitos” (Spanish Paprika Sausages) Passion Fruit Mousse with Citrics Caramel and Yoghurt Foam Vinaigrette and Rocket Guilt Head Bream Fillet or Sea Bass Fillet Saison fresh Fruit Salad Seafood Cocktail and Beansprout Grilled Red Prawns with Parlsey and Garlic
Lettuces Assortment Grilled Vegetables (Zucchini, Aubergine, Tomato, Asparagus, Pumpkin) Crudités of Vegetables with different dippings Sweet Potato with salt and Rosmary
SAUCES Red Wine Echallotes Sauce, Demi-Glace, Mushrooms Sauce, Mayonnaise, Ketchup, BBQ, Pesto, All I Oli, Romesco… CHILDREN’S MENU
STARTER TO YOUR CHOICE MAIN COURSE TO YOUR CHOICE DESSERT TO YOUR CHOICE
Pasta from our Chef Chicken Nuggets with French Fries Chocolate Brownie
Vegetables cream soup with Emmental Cheese Veal Meatballs with Potato Purée Ice Cream to choice
Rice Wok with Vegetables and Chicken Coat in batter Hake Cubes with French Fries Homemade Vanilla Custard
Monkfish and Vegetables Skewer with Vegetables Chips Fresh Fruit Skewer with warm Chocolate
Bread, Mineral Water and Soft Drinks.
40,00€ per Child (from 2 to 12 years old) BEVERAGES
BEVERAGE PACKAGE OPEN BAR DURING COCKTAIL AND DINNER STANDARD
2 Cocktails to choose between; Mojito, Strawberry Mojito, Gin Seagram’s or Tanquerey, Vodka Absolut, Whisky Caipirinha, Daiquiri, Hugo or Aperol Spritz Ballantie’s, Ron Barceló, Pacharan, Baileys, Hierbas Mallorquinas Red Vermouth, White Vermouth Cava, House Wines, Assortment of liqueurs, Coke, Light & White wine, Rosé wine, Red Wine, Spanish Cava, with D.O. Zero Cokes, Fanta Orange & Lemon, Sprite, Tonic, Mineral Waters National Beer, Mineral Water and Soft Drinks 1 Cocktail to choose between; Mojito, Strawberry Mojito, Coffee & Tea Service Caipirinha, Daiquiri, Hugo or Aperol Spritz
CHAMPAGNE CORNER OPEN BAR DURING COCKTAIL PREMIUM
A luxurious guests welcome that will not leave anyone Gin Hendrick’s or Bulldog, Whisky Johnnie Walker or Jack indifferent Daniel’s,Ron Brugal or Havana Club, Vodka Blavod puré Black, Cachaça,Pacharan, Baileys, Hierbas Mallorquinas Moët & Chandon Brut Imperial or similar Cava, House Wines, Assortment of liqueurs, Coke, Light & 60€ per bottle, minimum consumption of 600€ Zero Cokes, Fanta Orange & Lemon,Sprite, Tonic, Mineral Waters Service includes Staff, Bar and decoration (not floral) 1 Cocktail to chosse between; Mojito, Strawberry Mojito, Caipirinha, Daiquiri, Hugo or Aperol Spritz
Drinks included in beverage packages will be served during 1 cocktail hour and meal service of approximately 2,5 - 3 hours. MIDNIGHT SNACK
SANDWICHES MIDNIGHT SNACK AMERICAN MIDNIGHT SNACK
Mini Sandwiches Selection (3 different options) 8,50 € Mini Burgers and Hot Dogs 9,50 € per Person per Person Vegetables Chips French Fries
MAJORCAN MIDNIGHT SNACK SWEET MIDNIGHT SNACK
Pà amb Oli, Cheese and national Cold Cuts 8,50 € Sweet Selection (mini brownies, Majorcan 9,50 € per Person Ensaimada, Majorcan Gató, Cheese Cake) per Person Coca Rois, panades Fresh Fruit Skewers MENU PRICES
PRICE PRICE PRICE D’CALVACHE MENU D´CALVACHE SHOW COOKING MENU BARBECUE D´CALVACHE MENU
INCLUDES: INCLUDES: INCLUDES:
12 fingerfood during Coktail (60 min) 3 stations to choose (NOT Deluxe) plus 9 fingerfood The price includes: 12 fingerfood during Coktail (90 min) (60 min) One starter, one main course and one dessert (service One main course and one dessert (service of maximal Barbecue option with starter buffet, grill buffet and of maximal 3 hours) 2 hours) dessert buffet (service of maximal 3 hours) Standard Beverages during Cocktail and Dinner Standard Beverages during Cocktail and Dinner Standard Beverages during Cocktail and Dinner
3 hours Standard Open Bar 3 hours Standard Open Bar 3 hours Standard Open Bar
Standard Catering Material (tables, chairs, crockery...) Standard Catering Material (tables, chairs, crockery...) Standard Catering Material (tables, chairs, crockery...)
Chefs and Waiters Service Chefs and Waiters Service Chefs and Waiters Service
Set Up/Down of Catering Material Set Up/Down of Catering Material Set Up/Down of Catering Material
150€ 150€ 150€ Prices are quoted for the minimum number of 100 people. Prices are quoted for the minimum number of 100 people. Prices are quoted for the minimum number of 100 people. If the number of people is considerable reduced, another If the number of people is considerable reduced, another If the number of people is considerable reduced, another quotation will be calculated for the new number. quotation will be calculated for the new number. quotation will be calculated for the new number. 10% Vat will be invoiced additionally 10% Vat will be invoiced additionally 10% Vat will be invoiced additionally ADDITIONAL SUPPLEMENTS The standard set up included in the price is the round table for 10 guests, tablecloths, chairs, crockery, cutlery, glassware, cocktail tables (1 each 15 people approximately) and a bar. Catering material transport from 190€ Different options and styles to choice.
The Catering will not be responsible for adverse weather conditions. In the case of renting a tent requested by the client, the Supplement of Premium wine selection during Cocktail and Dinner at client must assume the cost. 25€ per Person The catering is not responsible for the power contracted by the finca. In the case of needing a generator, the catering will not Supplement of Premium open Bar (3 hours) at 9€ per Person assume the additional cost that this supposes.
Additional hour of Standard Open Bar at 9€ per Person per hour (75% of confirmed guests will be invoiced) MENU TASTING The wedding menu tasting should be made at least 3 months before the event. Additional hour of Premium Open Bar at 13€ per Person per hour Should the event be confirmed before the tasting, this will be for free. (75% of confirmed guests will be invoiced) Should the event not be confirmed before the tasting, this must be paid and if the event is confirmed later on, the tasting cost will be deducted from the deposit to be made for the reservation. 10% Vat will be invoiced additionally CONSIDERATIONS Menu offers can be combined and modified in all its products. When a previous offer has been modified upon the clients wish, a new price will be quoted.
Deli Calvache S.L. reserves the right to modify contents of the budget in case of possible changes in market prices. ADDITIONAL SERVICES DURATION OF THE EVENT We always recommend professional companies from the sector related to: The time fixed for the beginning of the event must be kept to schedule at closest approach. Deli Calvache S.L. gives a margin of 30 minutes courtesy. If the start of the event was delayed, affecting this margin, an additional cost per waiter and cook per hour or DECORATION SERVICE proportional hour delay would be applied. MUSIC SERVICES (BAND, DJ, GUITAR PLAYER…) METHOD OF PAYMENT PHOTOGRAPHY & VIDEOGRAPHY SERVICES The banquet service will be confirmed once the reservation agreement has been signed and the amount of 2.200,00 €,or alternatively 30% of the initial budget has been transferred to the bank account to be specified for the reservation. LIGHTING
BABYSITTING The 50% of the total budget must be transferred to the bank account to be specified, 90 days before the event is taking place, after deducting the advanced payment for the reservation WEDDING PLANNER PHOTOCALL The remaining outstanding amount must be paid 7 days before the event. Possible extra expenses will be settled after the event. TENTS
PHOTOGRAPHY: Ivan Pomposo Photography & Design; Daniela Marquandt Photography