DOCSLIB.ORG

Wedding Package 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wedding Package 1 For reservation, please contact; May Formentos, Account Executive Wedding Package 1 526-1953; 0921-600-7520 Php 190,000.00 for 100 guests (inclusive of amenities) Php 220,000.00 for 150 guests (inclusive of amenities) Php 264,000.00 for 200 guests (inclusive of amenities) In excess of guest Php 870.65/head Premium Buffet Includes choice of two appetizers, one soup, steamed rice, one raw salad bar with choice of two dressings, one vegetable, one pasta, one each of premium entrees, three desserts and bottomless iced tea Appetizer Calamares Buffalo Wings Shanghai Rolls Shrimp and Pork Balls Ham and Cheese Quiche Margarita Pizza Chicken Galantina Vegetable Stick Shrimp and Mango Salad Drizzled with Curry Infused Oil Soup Pumpkin Soup Cream of Mushroom Green Peas Cream of Tomato Vegetable Chowder Minestrone Clam Chowder Cream of Malunggay Raw Salad Dressing Thousand Island Caesar Green Vinaigrette French Dressing Balsamic Vinaigrette Raspberry Vinaigrette Mango Vinaigrette Premium Beef Entrée Lengua Bodegero Lengua Con Cetas Beef Salpicao Italian Short Ribs Roast Beef with choice of Demi Glaze, Mushroom Gravy or Red Wine Sauce Spicy Korean Beef Stew Premium Pork Entrée Pork Spareribs Barbeque Pork Scaloppini Roast Pork Loin Bay Leaf Garlic in Gravy Pork Teriyaki Spicy Pork Spareribs Pork Hamonado Premium Chicken Entrée Roast Rosemary Chicken with Gravy Sauce Chicken Argentina Garlic Chicken with Gravy Chicken Cordon Blue Chicken Ala Kiev Chicken Teriyaki Chicken Parmigiana Chicken Hamonado Premium Seafood Entrée Seafood ala Pobre Grilled Blue Marlin/Tanigue/Tuna with choice of Garlic Sauce, Lemon Butter or Teriyaki Breaded Fish Fillet with Tartar Sauce Steamed Fish with Rainbow Dressing Parmesan Crusted Fish Tofu & Prawn Stir Fry PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Pasta Lasagna Fettuccine Carbonara Spaghetti Bolognese Spicy Seafood Pesto Spaghetti Seafood Linguini in Cream Sauce Puttanesca Arrabbiata Sardine Linguini Spicy Chorizo Pasta Vegetable Buttered Vegetable Steamed Vegetable with Cauliflower Grilled Vegetables Drizzled with Balsamic Vinaigrette Dessert Tiramisu Mango Float Strawberry Mousse Chocolate Mousse Mango Crème Brulee Leche Flan Lemon Squares Butterscotch Brownies Chocolate Decadent Cake Revel Bars Pavlova with Mixed Fruits Blueberry Cheesecake Fresh Assorted Fruits Tropical Fruit Cocktail Buko Pandan Jello Buko Lychee Salad PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Wedding Package 2 Php 220,000.00 for 100 guests (inclusive of amenities) Php 264,000.00 for 150 guests (inclusive of amenities) Php 320,000.00 for 200 guests (inclusive of amenities) In excess of guest Php 1,161.05/head Premium Buffet Includes choice of two appetizers, one soup, steamed rice, one raw salad bar with choice of two dressings, one prepared salad, lechon carving station, one paella, one vegetable, one pasta, one each of premium entrees, four desserts and bottomless iced tea Appetizer Calamares Buffalo Wings Shanghai Rolls Shrimp and Pork Balls Ham and Cheese Quiche Margarita Pizza Chicken Galantina Vegetable Stick Shrimp and Mango Salad Drizzled with Curry Infused Oil Soup Pumpkin Soup Cream of Mushroom Green Peas Soup Cream of Tomato Vegetable Chowder Minestrone Clam Chowder Cream of Malunggay Raw Salad Dressing Thousand Island Caesar Green Vinaigrette French Dressing Balsamic Vinaigrette Raspberry Vinaigrette Mango Vinaigrette Prepared Salad Russian Salad Ham & Potato Salad Waldorf Salad Marble Potato Salad Macaroni Salad Chicken Pasta w/ Gruyere Salad Oriental Salad Premium Beef Entrée Lengua Bodegero Lengua Con Cetas Beef Salpicao Italian Short Ribs Roast Beef with choice of Demi Glaze, Mushroom Gravy or Red Wine Sauce Spicy Korean Beef Stew Premium Pork Entrée Pork Spareribs Barbeque Pork Scaloppini Roast Pork Loin Bay Leaf Garlic in Gravy Pork Teriyaki Spicy Pork Spareribs Pork Hamonado Premium Chicken Entrée Roast Rosemary Chicken with Gravy Sauce Chicken Argentina Garlic Chicken with Gravy Chicken Cordon Blue Chicken Ala Kiev Chicken Teriyaki Chicken Parmigiana Chicken Hamonado PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Premium Seafood Entrée Seafood ala Pobre Grilled Blue Marlin/Tanigue/Tuna with choice of Garlic Sauce, Lemon Butter or Teriyaki Breaded Fish Fillet with Tartar Sauce Steamed Fish with Rainbow Dressing Parmesan Crusted Fish Tofu & Prawn Stir Fry Pasta Lasagna Fettuccine Carbonara Spaghetti Bolognese Spicy Seafood Pesto Spaghetti Seafood Linguini in Cream Sauce Puttanesca Arrabbiata Sardine Linguini Spicy Chorizo Pasta Vegetable Buttered Vegetable Steamed Vegetable with Cauliflower Grilled Vegetables Drizzled with Balsamic Vinaigrette Paella Paella Negra Paella ala Patio Victoria Seafood Paella Dessert Tiramisu Mango Float Strawberry Mousse Chocolate Mousse Mango Crème Brulee Leche Flan Lemon Squares Butterscotch Brownies Chocolate Decadent Cake Revel Bars Pavlova with Mixed Fruits Blueberry Cheesecake Fresh Assorted Fruits Tropical Fruit Cocktail Buko Pandan Jello Buko Lychee Salad PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Wedding Package 3 Php 255,000.00 for 100 guests (inclusive of amenities) Php 315,000.00 for 150 guests (inclusive of amenities) Php 375,000.00 for 200 guests (inclusive of amenities) In excess of guest Php 1,390.50/head Premium Buffet Includes choice of three appetizers, one soup, steamed rice, one raw salad bar with choice of three dressings, two prepared salad, lechon carving station, one paella, one vegetable, one pasta, one each of premium entrees, seven desserts and bottomless iced tea Appetizer Calamares Buffalo Wings Shanghai Rolls Shrimp and Pork Balls Ham and Cheese Quiche Margarita Pizza Chicken Galantina Vegetable Stick Shrimp and Mango Salad Drizzled with Curry Infused Oil Soup Pumpkin Soup Cream of Mushroom Green Peas Soup Cream of Tomato Vegetable Chowder Minestrone Clam Chowder Cream of Malunggay Raw Salad Dressing Thousand Island Ceasar Green Vinaigrette French Dressing Balsamic Vinaigrette Raspberry Vinaigrette Mango Vinaigrette Prepared Salad Russian Salad Ham & Potato Salad Waldorf Salad Marble Potato Salad Macaroni Salad Chicken Pasta w/ Gruyere Salad Oriental Salad Premium Beef Entrée Lengua Bodegero Lengua Con Cetas Beef Salpicao Italian Short Ribs Roast Beef with choice of Demi Glaze, Mushroom Gravy or Red Wine Sauce Spicy Korean Beef Stew Premium Pork Entrée Pork Spareribs Barbeque Pork Scaloppini Roast Pork Loin Bay Leaf Garlic in Gravy Pork Teriyaki Spicy Pork Spareribs Pork Hamonado Premium Chicken Entrée Roast Rosemary Chicken with Gravy Sauce Chicken Argentina Garlic Chicken with Gravy Chicken Cordon Blue Chicken Ala Kiev Chicken Teriyaki Chicken Parmigiana Chicken Hamonado PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Premium Seafood Entrée Seafood ala Pobre Grilled Blue Marlin/Tanigue/Tuna with choice of Garlic Sauce, Lemon Butter or Teriyaki Breaded Fish Fillet with Tartar Sauce Steamed Fish with Rainbow Dressing Parmesan Crusted Fish Prawn Stir Fry Pasta Lasagna Fettuccine Carbonara Spaghetti Bolognese Spicy Seafood Pesto Spaghetti Seafood Linguini in Cream Sauce Puttanesca Arrabbiata Sardine Linguini Spicy Chorizo Pasta Vegetable Buttered Vegetable Steamed Vegetable with Cauliflower Grilled Vegetables Drizzled with Balsamic Vinaigrette Paella Paella Negra Paella ala Patio Victoria Seafood Paella Dessert (Choice of One Each Group) Tiramisu Mango Float Strawberry Mousse Chocolate Mousse Mango Crème Brulee Leche Flan Lemon Squares Butterscotch Brownies Chocolate Decadent Cake Revel Bars Pavlova with Mixed Fruits Blueberry Cheesecake Fresh Assorted Fruits Tropical Fruit Cocktail Buko Pandan Jello Buko Lychee Salad PATIO VICTORIA The Perfect Setting for Any Occasion Sales and Marketing Office: 5435 General Luna corner Victoria Streets, Intramuros, Manila Contact Nos.: (t)+632 526 1953/ +632 523 6940 (f) +632 404 3682 www.patiovictoria.com Wedding Amenities Use of Diana Garden/Sofia Garden/ Sofia Banquet Hall Venue for 4 hours Selection from the Various Arrays of Menus Purified Drinking Water & Bottomless Iced Tea Free Flowing Coffee Bridal Car (maximum of 3 hours only) Free Hotel Room Accommodation for 2 Elegant Gazebo w/ Chandelier & Tivoli Lights, Tulle & Flower Decorations (Best place for parents, sponsors & couple’s tables) Three- Tiered Fondant Cake Cake Table with Flower Arrangement and Skirting Torch Parade or Sword Parade for Couple’s Grand Entrance or Cake Cutting Ceremony A Bottle of Sparkling Wine for the Ceremonial Toast (for Couples and Sponsors) Decorated Dove's Cage (with Doves) Wedding Guest book Photographic Tarpaulin/ Signatured Frame Red Carpet for the Bride & Groom Russian Service for Presidential Table Complimentary Use of Cristina’s
Load more

Recommended publications
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side
    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
    [Show full text]
  • TCF Takeout Sanjuansp 0820.Pdf
    To Place Your Take Out Order Please Call: (787) 756-6200 525 F.D. Roosevelt Avenue San Juan Main San Juan Spanish 7.20.qxp_1-21 7/2/20 7:11 PM Page 2 Cocteles BEBIDAS DE ESPECIALIDAD TROPICAL TIKI PUNCH 290 cal Rones Captain Morgan y Bacardi Lime infundidos con piña, jengibre y lima fresca PINEAPPLE MOSCOW MULE 320 cal Stolichnaya con lima fresca, piña y cerveza de jengibre GEORGIA PEACH 330 cal Vodka Skyy, licor de melocotón y melocotones mezclados con frambuesas RED RASPBERRY 250 cal Vodka Tito’s con infusión de frambuesa, agave, limón fresco y Prosecco J.W.’s PINK LEMONADE™ 280 cal Vodka Skyy Citrus, Chambord y nuestra exclusiva limonada MANGO CRUSH 280 cal Mango, ginebra Hendrick’s, St-Germain y lima sobre hielo molido BLOOD ORANGE APEROL SPRITZ 260 cal Prosecco espumoso mezclado con Aperol, naranjas sanguinas y flor de saúco RED SANGRIA 180 cal 120 cal Una creación española con un rico vino tinto y fruta fresca, servida sobre hielo FACTORY PEACH BELLINI 250 cal Champán y licor de melocotón mezclado con melocotones MAI TAI 370 cal Uno de los cocteles más apreciados del mundo. Don Q Gold, Captain Morgan y ron oscuro Myers’s mezclado con jugos tropicales WHISKY & GINGER 260 cal Johnnie Walker Black, lima, jengibre fresco y miel WHISKEY SMASH 220 cal Bulleit American Rye, Aperol y limón fresco con parcha MARTINIS Y DAIQUIRIS Agitados GUAVA DAIQUIRI 220 cal Bacardi Lime, guayaba, piña y lima fresca PINEAPPLE GINGER DAIQUIRI 290 cal Vodka Absolut y piña con lima fresca y jengibre RASPBERRY LEMON DROP 240 cal Vodka Tito’s con infusión de
    [Show full text]
  • Cocinas De Asia Cultura Y Gastronomía
    Cocinas de Asia Cultura y Gastronomía Francisco Vintimilla Carrión CEC WCC PCIII 23 / 06 / 2014 Indice 1.1 Introducción a Asia (Ensayo) 1.2 Asia y su importancia en la cocina mundial, productos y herramientas de cocina. 1.3 Religiones de Asia 2.1 China 2.2 China y sus regiones 2.3 Generalidades 2.4 Reseña histórica 2.5 Cultura 2.6 Productos Representativos 2.7 Métodos de cocción 2.8 Cocinas 2.9 Método de servicio y bebidas 2.10 Platos representativos de China 3.1 Japón 3.2 Japón y sus regiones 3.3 Historia 3.4 Generalidades 3.5 Gastronomía 3.6 Métodos de cocción 3.7 Cocinas 3.8 Métodos de servicio y bebidas 3.9 Platos Representativos de Japón 4.1 Corea 4.2 Corea y sus regiones 4.3 Historia 4.4 Cultura y población 4.5 Regiones y Subregiones 4.6 Limites políticos, topografía y clima 4.7 Productos Representativos 4.8 Métodos de cocción 4.9 Cocinas 4.10 Métodos de servicio y bebida 4.11 Platos representativos 5.1 Sureste de Asia 5.2 Sureste de Asia y sus regiones 5.3 Historia 5.4 Cultura y Población 5.5 Regiones y subregiones 5.6 Limites políticos, topografía y clima. 5.7 Productos representativos 5.8 Métodos de cocción. 5.9 Cocinas 5.10 Métodos de servicio y bebidas 5.11 Platos representativos 6.1 India 6.2 India y sus regiones 6.3 Historia 6.4 Cultura y Población 6.5 Regiones y subregiones 6.6 Limites políticos, topografía, clima 6.7 Productos representativos 6.8 Métodos de cocción 6.9 Cocinas 6.10 Métodos de servicio y bebidas 6.11 Platos representativos 7.1 Conclusiones 8.1 Glosario y Fotografías 9.1 Bibliografía 1.1 Introducción (Ensayo “El Arte de la Guerra”).
    [Show full text]
  • Request for Quotation Rfq 2021-86
    Republic of the Philippines Province of Bataan CITY OF BALANGA OFFICE OF THE BIDS AND AWARDS COMMITTEE REQUEST FOR QUOTATION (SMALL VALUE PROCUREMENT) RFQ 2021-86 The City Government of Balanga, through its Bids and Awards Committee (BAC), invites suppliers/manufacturers/distributors/contractors to submit Proposals specific for the project below: Control / PR #: 100-21-005-0674 Title: Supply and Delivery of Meals for COVID-19 Inter-Agency Task Force monitoring team of the City of Balanga for the period of June to September, 2021 Approved Budget for the Contract: ₽ 255,600.00 Contract Period: June to September, 2021 Publication Date: May 13 to 18, 2021 Deadline for Submission of Proposals: May 19, 2021 at 3:00 P.M. Opening of Proposals: May 19, 2021 at 4:00 P.M. Procurement will be conducted through Small Value Procurement, an alternative method of procurement specified and prescribed under Rule XVI (Alternative Methods of Procurement), Section 53.9 of the Revised Implementing Rules and Regulations of Republic Act No. 9184 (RA 9184), otherwise known as Government Reform Procurement Act. Interested suppliers are required to submit the following requirements: (1) valid Mayor’s/Business Permit; (2) PhilGEPS Registration Number; (3) Income/Business Tax Return; (4) Omnibus Sworn Statement; (5) Performance Security; (6) Registration Certificate from SEC, Department of Trade and Industry (DTI) for sole proprietorship, or CDA for cooperatives; and (7) Price Quotation. All documents must be submitted in a sealed envelope showing the control number and title of the project being quoted and must be submitted directly to the BAC Secretariat at the City Planning and Development Office.
    [Show full text]
  • Specialconditions of Contract
    Republic ofthePhilippines DEPARTMENT OF THE INTERIOR AND LOCAL GOVERNMENT REGION XIII (CARAGA REGION) Km.4, Libertad, BUTUANCITY Telephone Number (085) 342.213.4 •342.20.45•815.12.99 Website: caraga.dilg.gov.ph Email: [email protected] PHILIPPINEBIDDINGDOCUMENTS (As Harmonized with Development Partners) Republic ofthePhilippines DEPARTINVITATIONMENT OFTHE INTERIOR TO AND BID LOCAL FOR GOVER NMENT REGIONXIII(CARAGAREGION) MEALS ANDK mACCOMMODATION.4,Libertad,BUTUANCITY FOR THE CONDUCTTelephoneNumber(08 OF5) 342 .TRAINING213.4 •342.20.45•815 ON.12.99 THE Website:caraga.dilg.gov.ph Email:[email protected] FORMULATION OF LOCAL CLIMATE CHANGE ACTION PLAN (LCCAP) PHILIPPINEBIDD INGDOCUMENTS Batch 1: November 9-11, 2016 @ Butuan City (ABatchsHarmo 2: Novembernized wi 16th- Devel18, 2016opment @ Butuan Partner City s ) Batch 3: November 23-25, 2016 @ Butuan City Date of Publication: October 6, 2016 1 2 TABLEOFCONTENTS SECTION I. INVITATION TO BID............................................................................4 SECTION II. INSTRUCTIONS TO BIDDERS.............................................................7 SECTION III. BID DATA SHEET.........................................................................35 SECTION IV.GENERAL CONDITIONS OF CONTRACT.......................................40 SECTION V. SPECIAL CONDITIONS OF CONTRACT...........................................57 SECTION VI. SCHEDULE OF REQUIREMENTS....................................................61 SECTION VII. TECHNICAL SPECIFICATIONS.....................................................62
    [Show full text]
  • CATALOGUS 2021 Bamisoepen En Instantproducten Droog
    https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles
    [Show full text]
  • REQUEST for QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address
    Republic of the Philippines Department of Agriculture Regional Field Unit No. IX General Vicente Alvarez St., Zamboanga City (062) 991-3188 REQUEST FOR QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address Please quote your lowest price n the item/s below, subject to the general conditions on the last page, stating the shortest time of the delivery and submit your (SEALED and PROPERLY LABELED) quotation duly signed by your representative not later than 5/7 days in the return envelope attached herewith. FERDINAND D. GAMOROT Chair-Bids and Awards Committee Item No. Item Description Brand/Model Qty Unit/s *Unit Cost * Total Cost Catering Service with Accommodation 1 October 25, 2016 30 pax AM Snack (buko pie, fruit juice (pineapple)/coffee) Lunch (chicken afritada, Lumpia shanghai, macaroni soup, rice, softdrinks, gulaman) PM Snack (pizza roll, fruit juice (orange)/coffee) Dinner (chicken bbq, calamares, carrot soup, rice, softdrinks, fresh fruit salad) 2 October 26, 2016 30 pax Breakfast (sunny side up egg, bacon strip, corned beef, rice, fresh fruits, fruit juice/coffee) AM Snack (burger w/ fries, fruit juice) Lunch (bistek tagalog, chicken nuggets, sinigang na hipon, rice, softdrinks, fruits salad) PM Snack (waffles w/ chocolate syrup, fruit juice) Dinner (chopsuey, chicken adobo, chicken tinola, rice, softdrinks, mango float) 3 October 27, 2016 30 pax Breakfast (fried egg, beefloaf, longganisa, rice, fresh fruits, fruit juice) AM Snack (spaghetti, juice) Lunch (nilagang baka, buttered chicken, shrimps w/ garlic, rice, softdrinks, macaroons) PM Snack (suman w/ rice mango, hot chocolate, fruit juice) 4 Accommodation (2 nights) 30 pax To be served during the conduct of Workshop on Technical Writing with Confidence for PRRI Technical Staff on October 25-27, 2016 in Zamboanga City.
    [Show full text]
  • The Philippine Cook Book
    THE PHILIPPINE COOK BOOK PORK CHICKEN SEAFOOD ADOBONG BABOY 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cup soy sauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oil In a deep skillet, brown pork in oil. Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobe sauce. Serve hot. AFRITADANG BABOY 1 kilo pork (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown pork and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot. AFRITADANG BAKA 1 kilo beef (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown beef and set aside.
    [Show full text]
  • 2017 Hut 5 Package Menu
    Name: Order Taken By: Date: PHILIPPINE CUISINE Address: Total Amount Ordered: www.tropicalhutcatering.com Add: 7% Sales Tax: Tel. Number: Sub-Total: PARTY TRAYS FOR ALL OCCASIONS Date of Pick-up: Less: Deposit Pick-up Time: Balance Due: Business Hours: Tuesday - Friday (10:00am - 8:00pm) PACKAGE MENU - Suggestion for 50 Persons : $329.00 + TAX Saturday (10:00am - 8pm) Includes total of 12 deep trays: Sunday (10:00am - 4:00pm) 1 tray Appetizer 1 tray Pork 2 trays Pasta/Noodles Monday - closed 1 tray Vegetable 1 tray Beef 2 trays Rice 1 tray Chicken 1 tray Seafood 2 trays Desserts APPETIZERS PASTA/NOODLES VEGETABLES PORK DESSERTS Butterfly Shrimps Baked Ziti Ampalaya Con Carne Adobo Bibingkang Kanin Chicken Tenders Bihon at Canton Binagoongan Talong Asado Buko Pandan Salad Chicken Wings Miki Bihon Chopsuey Bicol Express Burlesk Turon Embotido Palabok Ginisang Sayote Bopis Cassava Cake Kikiam Pancit Bihon Ginataang Sitaw at Calabaza Dinuguan Cassava Flan Lumpiang Shanghai Pancit Canton Green Beans with Tofu Estopado Coconut Macaroons Pork And Shrimp Siomai Pancit Molo Green Mustard with Tofu Igado Crema De Fruta Shrimp Rebusado Sotanghon at Canton Pinakbet Menudo Creamy Fruit Salad Vegetable Egg Roll Spaghetti Vegetarian Delights Picadillo Ginataang Bilo Bilo Kutsinta RICE CHICKEN SEAFOOD BEEF Leche Flan Bagoong Rice w/ Mango Bon Chon Chicken Adobong Pusit Beef Afritada Mango Flan Chicken Fried Rice Buffalo Wings Black Bean Fish Fillet Beef Caldereta Mango Float Crabmeat Fried Rice Chicken Adobo Baby Boneless Daing Beef Mechado Nilupak Garlic
    [Show full text]
  • Dessert ~ Selections~
    DESSERT ~ SELECTIONS~ Triple Chocolate Truffle Cupcakes Coconut or Crème Caramel Flan #1 Choice especially if you love chocolate! A Mexican Tradition!! Choose your flavor custard Served with sliced strawberries, fresh topped with caramel sauce whipped cream & chocolate sauce Southern Banana Pudding Brownies Rich creamy custard over vanilla wafer cookies & Gooey brownies served with vanilla ice cream sliced bananas Chocolate Fondue Mango Float Mixture of dark & milk chocolate served with Baked mangoes, cream, graham crackers served strawberries, pineapples oranges, bananas, & with vanilla ice cream apples Lemon Bars Chocolate Rum Mousse Sweet, tart rich custard bars Spiced Rum, semi-sweet chocolate topped Fresh Fruit Platter with kiwi’s Variety of fruits served with a cinnamon yogurt dip Apple Pie Enchiladas Tipsy Fruit Apple pie filling rolled in a flour tortilla baked Watermelon, pineapple, strawberries marinated in & topped with vanilla ice cream tequila & lime juice Coconut Pound Cake Fruit Salsa Topped with tropical fruit compote & fresh Kiwis, apples, raspberries, strawberries served with whipped cream cinnamon tortilla chips Coconut Cheese Cake Variety of Homemade Cookies Macadamia nut graham cracker crust filled Choose from either: chocolate chip, peanut butter, with yummy coconut cream cheese topped oatmeal raisin or snickerdoodle with tropical fruit Frozen Margarita Pie Chocolate Chip Ice Cream Sandwich Chocolate chip cookies stuffed with your choice of Pretzel crust with a margarita filling & served ice cream & frozen frozen Ultimate Key Lime Pie Seasonal Sorbets Served with fresh whipped cream & sliced Ice Cream limes Chef Susan Brooks 508-650-0466 • [email protected] .
    [Show full text]
  • December 31, 2019 NYE Lobster Seafood Dinner P 4,500 Net (Adult) P 6,000 Net (With Free Flow Sparkling Wine) P 2,300 Net (Child)
    December 31, 2019 NYE Lobster Seafood dinner P 4,500 Net (Adult) P 6,000 Net (with free flow Sparkling Wine) P 2,300 Net (Child) Imported Cheese & Cold Cut Station House Baked Bread Display & Crackers Salami, Beef Pastrami, Chorizo Brie, Emmental, Danish Blue Cheese, Manchego Gherkins, Onion Marmalade, Dijon Mustard, Pickled Onions Assorted Nuts (3), Dried Fruits (3) Black Olive Tapenade, House Marinated Olives, Sun Dried Tomatoes Fruit Selection Sliced Seasonal Fruits (Dragon Fruit, Watermelon, Papaya, Pineapple) Imported Whole Fruits Fruit Salad bowl (2 kinds) Stone Baked Pizza Pizza Florentine (garlic, spinach, tomato, mushroom, onion, béchamel) Frutti de mare al Daviola (shrimp, mozzarella, roasted pepper, onion, spicy tomato sauce) Salad Station (Bowls) Chicken and Apple Celery Salad, Caramelized Walnut Heirloom Tomato Salad with Haloumi Cheese Mango and Baby Red Radish Salad Roasted Beef and Eggplant Salad, Kaffir Lime Dressing Seafood Salad with Pesto Dressing Russian Salad with Smoked Quail Egg Wild Mushroom Salad with Pesto Dressing Individual Canape/ Shooter Glass Chilled Cantaloupe Soup Smoked Salmon, Cottage Cheese and Rocket Rolls Parma Ham and Mozzarella Bites Seared Ahi Tuna with Wasabi Mayonnaise Sauce and Cucumber Pea and Prawn Crostini Cured/Smoked Fish/lump Fish Caviar Station Smoked Salmon, Beetroot marinated salmon gravlax, Smoked Tanigue Red, Black and Green Lump Fish Roe Shallots, Spring onions, Grated boiled egg, Lemon, Pickled shallots, Cornichons, Capers, Caper berries, dill, cocktail onions, Olives, Crostinis
    [Show full text]
  • Daniela's Catering Menu UPDATED on 06/04/21
    DANIELA'S KITCHENETTE C A T E R I N G M E N U PORK HALF FULL VEGETABLES HALF FULL 140.00 IInihaw na Liempo 7 0 . 0 0 Laing 60.00 120.00 140.00 BBQ Ribs 7 0 . 0 0 Ginataang Langka 60.00 120.00 140.00 Menudo 6 5 . 0 0 Kilawing Puso ng Saging 60.00 120.00 130.00 Adobo 65.00 Tortang Talong Ask* 130.00 Hamonado 6 5 . 0 0 Lumpia Prito Ask* 130.00 Bopis 6 5 . 0 0 Fresh Lumpia Ask* 130.00 Pinatisang Ribs 6 5 . 0 0 Gintaang Sitaw at Kalabasa 55.00 110.00 6 5 . 0 0 130.00 Igado Pinakbet 55.00 110.00 6 5 . 0 0 130.00 Pork Steak Ginisang Sayote 55.00 110.00 6 5 . 0 0 130.00 Sweet & Spicy Ribs Ginisang Ampalaya 55.00 110.00 6 5 . 0 0 130.00 Dinuguan Chopsuey 55.00 110.00 6 5 . 0 0 130.00 Batchoy 55.00 110.00 6 5 . 0 0 130.00 Ampalaya con Carne 55.00 110.00 Picadillo 6 5 . 0 0 . 130.00. Tofu, Mushroom, Bok choy 55.00 110.00 Paksiw na pata 6 5 . 0 0 130.00 Ampalaya Salad 55.00 110.00 Sinigang 6 5 . 0 0 130.00 7 Kinds 55.00 110.00 Lumpiang Shanghai 3 9 . 5 0 79.00 Lumpiang Hubad BBQ Stick 3 . 5 0 E A C H SEAFOOD HALF FULL BEEF HALF FULL Seafood Combo 70.00 140.00 Tapa 80.00 160.00 Sweet and Sour 70.00 140.00 Roast Beef 85.00 170.00 Baked Tahong 70.00 140.00 Lengua White Sauce 85.00 170.00 Adobong Pusit 80.00 160.00 Kare-Kare 85.00 170.00 Inihaw na Pusit 70.00 140.00 Kaldareta 75.00 150.00 Deep Fried Shrimp 70.00 140.00 Beef Steak 75.00 150.00 Baked Halibut 80.00 160.00 Pepper Steak 75.00 150.00 Baked Salmon 80.00 160.00 Labanos con Carne 75.00 150.00 Baked Shrimp 80.00 160.00 75.00 150.00 Mechado Fish con Tofu 60.00 120.00 75.00 150.00 Beef w/Broccoli
    [Show full text]