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Wedding Menus 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
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