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Deluxe Pasta Menu

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Deluxe Pasta Menu www.lesclusivitacatering.com L’EsclusivitáEn L’Esclusivitá Catering Catering wants queremos to make hacer your eventde su aevento unique una and experiencia unfor- gettable única experience. e irrepetible. FoundedSomos una in 2010, empresa we arefundada a company el 2010 devoted dedicada to high-levela clientes deservice. alta gama, Counting partimos on a teamcon un withequipo more de than más 18 de years 18 años of experience de experiencia in the en field, el sector we deliveren sus the componentes highest standards siguiendo of la modernevolución cuisine, de la hosteleríafrom the best en el professionals catering con inlo themejores market. profesionales This given, delour sector. next challenge Es por iseso to takeque nuestrothe cuisine reto of es the traer restaurant la cocina wherever del restaurante you wish, allí adjustingdonde usted our servicesquiera mejorando to the schedule,el nivel actual needs gastronómico and specific que purposes hay en elof mercadoyour event. adaptándonos a cualquier horario o tipología de servicio, modalidad gastronómica o fin del evento en particular. Because these types of events often gather beloved people, we understand that we needEn este to meet tipo deyour eventos high expectations. siempre se reúne A birthday gente partyquerida to surprisecon lo que your aumenta friends eland nivel family, baptisms,emocional communions, del mismo y asíencounters su exigencia. with yourCumpleaños loved ones, para etc. sorprender We would a susbe delightedamigos y to providefamiliares, for anddulces to contributebautizos y tocomuniones, the success reuniones of your event. con sus seres queridos, etc. nos complacería mucho colaborar en ellos. The project was initially to be a deluxe restaurant with only a few tables, exquisite treatment andTeníamos first quality que ser food un andrestaurante service; deluxehowever de pocaswe have mesas, decided con to tratoconsolidate exquisito, our gastronomía high standardsde primera into línea a more pero exclusiveen catering. catering Para eso experience. tuvimos queWe haveadoptar adopted la filosofía exclusivity de la as ourexclusividad, hallmark, covering realizando a maximumun solo evento of one por event jornada per day,ya que allowing nos permite us to offer trabajar a distinctive de una service.forma distinta This approach a la mayoría, has permitted y así conseguimos us to succeed los siguientes in the following propósitos: purposes: ◊ First of all, the special attention devoted to our customers and the prioritized good - communication Primero de todo throughout poder dedicar all stages una atención of the event y comunicación allow us to captureextensa your con ideasnuestro and cliente to organizepara empaparnos them in the de form sus ofideas the perfectpara posteriormente menu. All the poderwhile, captarlas,the advice organizarlas and assistance y providedllevarlas helpa cabo, attain dando a harmonious nuestro asesoramiento ambiance from constante beginning para to theconseguir end. una armonía desde el principio al fin del evento. ◊ Secondly, the fact that we work at a one event per day basis allows us to purchase at - last Segundo, minute althe no raw buscar materials un volumen used in de our eventos dishes. diarios, This ensures nos permite the freshness apurar en and la quality compra ofde our materias food, without primas losingpara que any sean of its lo attributes. más frescas posibles y ser elaboradas cuando precisa sin que pierda la más mínima calidad para que nuestro cliente disfrute de nuestra ◊ Finally,gastronomía. this one event per day method also enables us to work always use the same team of highly qualified chefs. As common in the catering business, our waiting staff may vary - from Tercero, event siempre to event, vamos however el mismo all our equipo staff area trabajar, professionals apoyados in the por field camareros and dedicated extras to deliveringcomo hacen the highesttodos los standard caterings, of service.pero al tener un solo evento no nos vemos obligados a dividir al personal habitual en varios eventos siendo nuestra base en cada banquete. Information and personal advising - Daniel Mayor +34 648 085 143 | [email protected] Gala Menu 1 Cold appetisers Our budget includes • “Coca d’oli” (a savoury olive oil flatbread typically made in • Free range boneless chicken in the Catalan style stuffed with • Material needed for the event. Catalonia) with Cinco Jotas ham apple and ratafia sauce • Mineral waters, soft drinks, and juices. • Mango vichyssoise with foie gras shavings • Baked monkfish tail on a bed of potatoes, vegetables and clams • White and red wine Xenius D.O. • Toast savoury of escalivada (grilled vegetables) with Cantabrian • Fresh grilled hake with penny bun boletus rice and tomato Penedés anchovies marmalade • Cava Xenius Brut Selected. • Steak tartare toast topped with rosemary and parmesan • Duck confit with “trinxat de la Cerdanya” (traditional dish) and • Cafes and spirits. • 1 Assembly • Crunchy langoustines with mango chutney (warm dish) caramelized port reduction (+1,00 €) • 1 waiter for every 20 people. • Duck magret served with carrot ganache and strawberries • 3 chefs. First course seasoned with Modena vinegar and mint (+1,00 €) • 1 Coordinator (Roger). • Transport • Prawn cocktail topped with mango, chives and crispy bacon • Duck magret drizzled with port with foie and glazed apple wedges • Fresh clams chowder with fennel in a white wine reduction (+2,50 €) • Crunchy crepes of vegetables and langoustines seasoned in • Mustard beef entrecote served with creamed potatoes (+1,50 €) coral sauce (+ 1,00€) • Beef tenderloin with penny bun boletus sauce and roasted potato • Mille-feuille of eggplant, onion strips, mozzarella and goat (+3,50 €) cheese with rucola pesto • Beef tenderloin with foie, glazed apple wedges and port sauce • Timbale of aubergine, pasta fresco, smoked salmon and (+5,00 €) langoustines with dill sauce (+0, 75 €) • Grilled monkfish tournedos with tomato marmalade and • Puff pastry with poached eggs seasoned with boletus and foie mushroom wontons. (+3,50 €) sauce (+1 euro) Deserts • Cod brandade with tomato marmalade drizzled with basil oil au • Fruit brochette with chocolate or mint yoghurt sauce / gratin Mango-glazed brownie (+2,50 €) • Tuna tartar with mixed leaves salad, avocado cream and • Banoffee pie (+3,00 €) Japanese toast (+1,50 €) • Coulant of black or white chocolate with wild berries (+3,00 €) • Puff pastry with sole and prawns, served with chive sauce and • Lemon pie (+3,00 €) artichoke chips (+0, 75 €) • Grandmother’s style cannelloni wih foie and truffle (+ 2,00€) Second course Proposed Gastronomic Menu: • Roast beef with apple compote and foie vinaigrette dressing TOTAL PER PERSON: 60,00 € (served cold) (+1,00 €) www.lesclusivitacatering.com Gala Menu 2 Cold appetisers Second course Our budget includes • Curried banana chips Grilled duck magret with port sauce served with foie and glazed • Material needed for the event. • Shavings of jamón de Bellota (Iberian acorn-fed ham) on top of apple wedges / Beef tenderloin tournedos seasoned with fines • Mineral waters, soft drinks, and juices. bread with tomato herbs served with grated potatoes and sautéed mushrooms / White and red wine Xenius D.O. Penedés • Watermelon summer gazpacho tasting with olive sauce Grilled monkfish tournedos with basil oil and tomato marmalade Cava Xenius Brut Selected. Cafes and spirits. • Toast savoury of escalivada (grilled vegetables) with Cantabrian with mushroom wontons • • 1 Assembly anchovies • 1 waiter for every 20 people. • Mini Carpaccio of salmon with dill Predessert and desert • 3 chefs. • Monkfish Asturian style bouquets • Mandarine Sorbet with oranage “risolé” / Fruit brochette with mint • 1 Coordinator (Roger). • Transport yoghurt dressing Cheese degustation: Cabrales, Tou de Tilers, Tupí, Idiazábal and • Black chocolate coulant / Banoffee pie / Mango-glazed brownie / Torta del Casar with flavoured breadsticks and a variety of toasts / Fresco of citrus with mango / Lemon pie or tasting of smoked salmon with toasts and butter Warm appetiser • Chicken brochette with sesame in teriyaki sauce • Savoury toast of foie mi-cuit with fried quail eggs • Fresh clams with creamed spinach • Chocolate glazed quail breast • Tuna tataki with tomato marmalade and avocado mousse • Roman-style hake with romesco sauce Tasting of “fideuá” of monkfish with all i oli sauce / Tasting of pasta Proposed Gastronomic Menu: with prawns and courgettes TOTAL PER PERSON: 98,00 € First course runchy crepes of vegetables and langoustines / Gazpacho of langoustines finished with crispy Cinco Jotas Puro Bellota Ham / Duck ham served with blackened orange salad and caramelized pistachios www.lesclusivitacatering.com Cocktail Menu 1, Warm Cold appetisers Our budget includes • Yucca chips with soft guacamole sauce • Paper napkins. • Shavings of the exquisite ham Cinco Jotas on top of “coca d’oli” • Water and soft drinks. with tomato • Mini Carpaccio of fresh salmon with dill • Beer. • White and red wines Xenius D.O. Penedés • Watermelon summer gazpacho tasting with olive sauce Cava Xenius Brut Selected. • Toast savoury of escalivada (grilled vegetables) with Cantabrian • Tables with tablecloth for bar and support. anchovies Buckets and buckets to cool. Glassware, crockery and cutlery. • Toast savoury of cod brandade topped with basil and cherry • 1 waiter every 20 pax. tomatoes • 1 cook every 40 pax. • Transport. Warm appetiser • Mushroom croquettes • Teriyaki chicken brochette • Pork loins • Roman-style
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