3 course menu
(Option of half portions of main dish in Fishes and Meats)

• Tasting of two options of menu and set up for six people
• Bachelorette party for 30 people with canapés, cakes, coffee and sodas
• Ballroom for civil wedding the same day of the banquet
• Toast with cave for 30 people in the civil wedding venue
• Ballroom for six hours
• Floral arrangements (1 for each table of 10 people)
• *Photo shoot
• Two hostesses for the reception
• Chair covers with matching lace
• Printed menus (two per table)
• Royal Chocolates
• Corkage
• Unlimited mixers
• Base plate

Music:

• One hour of ensemble and Band for five hours (45 x 15 min)
• After party brunch/breakfast with chilaquiles and beer for 30% of the guests
• Six parking tickets in courtesy
• Suite for the newlyweds with in-room cave bottle
• One night stay in their first anniversary
• After 300 people, two rooms more in courtesy
• Special rate in rooms for guests

*Photo shoot includes:
Leather bound photo album with 150 photos (4x) to choose 20 amps (8x 10) of the sequence of the event.
Studio photo shoot in 35 mm.

Entrees, Soups and Creams

• Thousand leaves of vegetables with parmesan cheese and serrano ham crunch
• Cannelloni stuffed with avocado mousse and salmon with vinaigrette of tomato and dried fruits
• Roquefort mousse with Parma ham and tomato vinaigrette
• Green asparagus terrine with dried fruits vinaigrette and serrano ham crunch
• Smoked salmon terrine with spinach and cream cheese with tomato and dill vinaigrette
• Tower of green asparagus and pepper with fresh cheese wrapped in sesame seeds
• Olive and pepper cream
• Corn and pumpkin flower cream with bird ravioli
• Broccoli cream with almonds
• Coriander cream
• Castilla pumpkin cream with pine seeds
• Light pochas (white beans) cream with clams and serrano ham
• Warm oyster vichyssoise

Birds

• Chicken breast with leek sauce and serrano ham
• Chicken sauce marinated in fine herbs with cheesed mushrooms
• Chicken breast stuffed with mushrooms with pepper sauce
• Chicken breast stuffed with goat cheeses and pumpkin flower sauce
• Grilled chicken in two peppers sauce and garlic potatoes

Fishes

• Sea bream in Persil sauce
• Snook with green pepper mayonnaise sauce
• Snook with crunchy vegetables and tomato vinaigrette
• Salmon on grilled vegetables and sea food mousseline
• Huachinango fillet with potatoes cream, refried almonds and maracuya sauce

Meats

• Fillet medallions in Port wine with asparagus
• Fillet medallions in balsamic sauce and wild asparagus
• Fillet medallions a la Portuguese (Roquefort, Dijon and Oporto) with caramelized pear
• Fillet medallions with sauce of garlic confit
• Mignon fillet with serrano chili confit
• Beef fillet on grilled peppers and cheese sauce

Desserts

• Bag stuffed with champagne apple and maracuya (passion fruit) sauce
• Quince bugles stuffed with fresh cheese and passion fruits
• Two chocolates truffle tart
• Cheese mousse with quince and apple crunch
• Cold cheese tart with blackberry and blueberry sauce
• Fruit pearls with black persimmon and orange sauce
• Coconut soup with fruit bread and pistachio
• Truffle tart with raspberry and passion fruit sauce
• Fried milk

	200 – 400 people	401 – 600 people
Price per person with chicken	$808.00	$727.00
Price per person with meat or fish	$853.00	$750.00

• *With photo shoot

• 	200 – 400 people	401 – 600 people
  Price per person with chicken	$847.00	$768.00
  Price per person with meat or fish	$892.00	$791.00

  Minimum: 200 people
  Prices per person with taxes and services included
  Prices subject to change without prior notice
  Non commissionable prices
  

4 Course menu

• Tasting of two options of menu and set up for six people
• Bachelorette party for 30 people with canapés, cakes, coffee and sodas
• Ballroom for civil wedding the same day of the banquet
• Toast with cave for 30 people in the civil wedding venue
• Ballroom for six hours
• Table linens
• Chair covers with matching lace
• Printed menus (two per table)
• Royal Chocolates
• Base plates

Music:

• One hour of ensemble and Band for five hours (45 x 15 min)
• After party brunch/breakfast with chilaquiles and beer for 30% of the guests
• Six parking tickets in courtesy
• Suite for the newlyweds with in-room cave bottle
• First anniversary dinner in the Primavera Restaurant
• Two rooms in courtesy
• Special rate in rooms for guests

*Photo shoot includes:
Leather bound photo album with 150 photos (4x) to choose 20 amps (8x 10) of the sequence of the event.
Studio photo shoot in 35 mm.

Entrees

• Thousand leaves of vegetables with parmesan cheese and serrano ham crunch
• Cannelloni stuffed with avocado mousse and salmon with vinaigrette of tomato and dried fruits
• Roquefort mousse with Parma ham and tomato vinaigrette
• Green asparagus terrine with dried fruits vinaigrette and serrano ham crunch
• Smoked salmon terrine with spinach and cream cheese with tomato and dill vinaigrette
• Tower of green asparagus with shrimp and caper vinaigrette

Soups and Cream

• Beef consommé in fine wine
• Smoke salmon and pepper consommé with fresh cheese wrapped in sesame seeds
• Olive and pepper cream
• Corn and pumpkin flower cream with bird ravioli
• Broccoli cream with almonds
• Coriander cream
• Castilla pumpkin cream with pine seeds
• Light pochas (white beans) cream with clams and serrano ham
• Warm oyster vichyssoise

Birds

• Chicken breast with leek sauce and serrano ham
• Chicken sauce marinated in fine herbs with cheesed mushrooms
• Chicken breast stuffed with mushrooms with peppers sauce
• Chicken breast stuffed with goat cheeses and pumpkin flower sauce
• Grilled chicken in two peppers sauce and garlic potatoes

Fishes

• Sea bream in Persil sauce
• Snook with green pepper mayonnaise sauce
• Snook with crunchy vegetables and tomato vinaigrette
• Salmon on grilled vegetables and sea food mousseline
• Huachinango fillet with potatoes cream, refried almonds and maracuya sauce

Meats

• Fillet medallions in Port wine with asparagus
• Fillet medallions in balsamic sauce and wild asparagus
• Fillet medallions a la Portuguese (Roquefort, Dijon and Oporto) with caramelized pear
• Fillet medallions with sauce of garlic confit
• Mignon fillet with serrano chili confit
• Beef fillet on grilled peppers and cheese sauce

Desserts

• Bag stuffed with champagne apple and maracuya (passion fruit) sauce
• Quince bugles stuffed with fresh cheese and passion fruits
• Two chocolates truffle tart
• Cheese mousse with quince and apple crunch
• Cold cheese tart with blackberry and blueberry sauce
• Fruit pearls with black persimmon and orange sauce
• Coconut soup with fruit bread and pistachio
• Truffle tart with raspberry and passion fruit sauce
• Fried milk

	200 – 400 people	401 – 600 people
Price per person with chicken	$915.00	$836.00
Price per person with meat or fish	$955.00	$876.00

*With photo shoot

	200 – 400 people	401 – 600 people
Price per person with chicken	$960.00	$858.00
Price per person with meat or fish	$1000.00	$899.00

Minimum: 200 people

Prices per person with taxes and services included
Prices subject to change without prior notice
Non commissionable prices

• Invitations
• Tickets
• Carved Glass and Stirrer per Person
• Reserves and Printed Menus per Table
• Ballroom Rental for Six Hours
• Corkage
• Center Pieces
• Menu Tasting for Six People
• Three-Course Menu to Choose
• After party breakfast/brunch for 50% of the guests
  (Chilaquiles, refried beans and 1 beer per person)
• Captain and Waiters Service
• Special Table Linens
• Chair covers with matching lace
• Base plates
• Tableware

Music:

• One hour of strings during dinner
• Band goes on for four hours and one hour of mariachis
• Table for 10 people in courtesy for the organizers

Persons	250 – 400	401 – 600
Menu with chicken	$890.00	$860.00
Menu with meat	$930.00	$910.00

Price for extra hour: $13,125.00
Taxes and service include

The event must be fully paid up to 15 days prior the event date

Prices per person with a minimum of 250 people and up to 600 people
(*) prices subject to change without prior notice
Non commissionable prices