Cocktail

lamangaclub

Cocktail

Beverage

PACKAGE Nº1

Choose one red, one white and one cava ¤ 22,00 / pax

RED DO Ribera del Duero Balbas Barrica-Crianza

DO Rioja Glorioso-Crianza

DO Rioja Viña Bujanda-Crianza

WHITE DO Alella Marques de Alella

DO Rueda Emina

DO Navarra Agramont

CAVA DO Cava-Penedés Cava Parxet-Brut Reserva

PACKAGE Nº2

Choose one red, one white and one cava ¤ 28,00 / pax

RED DO Ribera del Duero Austum

DO Rioja Marqués de Vitoria

DO La Mancha Finca Antigua-Crianza

WHITE DO Albariño Martín Cordax

DO Cataluña Penedés Raimat Chardonnay

DO Rueda José Pariente

CAVA DO Cava-Penedés Cava Parxet-Brut Reserva

PACKAGE Nº3

Choose one red, one white and Champagne ¤ 48,00 / pax

RED DO Ribera del Duero Protos-Crianza

DO Rioja Ramón Bilbao-Edición Limitada

DO Rioja Bai Gorri-Crianza

WHITE DO Albariño Mar de Frades

DO Rioja Marqués de Riscal-Sauvignon Blanc

DO Rioja Muga

CHAMPAGNE DO Champagne Laurent Perrier Brut

Open Bar

Per person (for 80 guests or more)

Packages

Options

Per Person:

Martini Bianco, Beefeater, Bombay Sapphire, Tanqueray, Larios,

Brugal Añejo, Cacique, Cohiba 8 years, Smirnoff, Absolut, J&B,

White Label, Ballantine’s, Cardhu 12 years, Jack Daniel’s, Malibu,

Licor 43, Ponche Caballero, Apple Liqueur, Blackberry Liqueur,

Alcohol-Free Apple Liqueur, Alcohol-Free Blackberry Liqueur

Price per person: ¤ 18,00 / 3 hours

Additional hours, per person: ¤ 3,50 ¤ / hour

Per bottle (based on bottles consumed)

Martini ¤ 30,00

Liqueurs ¤ 30,00

Malibu, Baileys ¤ 48,00

Bacardi, Cacique, Brugal Añejo, Barceló ¤ 48,00

Brugal Extra Viejo, Havana 7 years ¤ 65,00

Larios, Beefeater, Bombay Original, Tanqueray ¤ 48,00

Bombay Sapphire ¤ 65,00

Cutty Sark, White Label, J&B, Ballantine’s ¤ 48,00

Jack Daniel’s, Four Roses ¤ 65,00

Cardhu, Glenfiddich ¤ 90,00

Smirnoff, Absolut ¤ 48,00

Tequila Cuervo Oro ¤ 65,00

Beer ¤ 3,50

Supplement applicable from 4 th hour ¤ 200,00 / hour

of open bar onwards

Soft drinks included in the price (excluding Red Bull)

La Manga Club Resort

30389 La Manga Club, Cartagena, Murcia, Spain

TELEPHONE +34 968 33 1217 FAX +34 968 33 1235

E-MAIL nani.rodriguez@lamangaclub.com

www.lamangaclub.com

Prices excluding VAT. This information is correct at the time of publication but may be subject

to change without prior notice. Valid until 31 December 2011.

Create your own

Wedding

Menu

2011

bespoke weddings

and celebrations

Cocktail

Menu

COLD CANAPÉS

Peppered Tuna

Salmorejo Cordobés (thick chilled tomato and garlic soup)

Marinated Salmon Tartar

Vegetable and Anchovy Brochette

Red Prawns with Avocado

Bloody Mary with Cockles

Goose Foie Gras on Brioche

Tuna Sashimi with Ginger

California Rolls

Ceviche

Fresh Cheese and Quince on a Stick

Brie with Walnuts

Mini Blinis with Smoked Salmon

Smoked Duck Breast

HOT CANAPÉS

Home-made Cod Puffs with Tomato Sauce

Goat Cheese Bundles

Black Sausage and Apple Bundles

Tempura Prawns

Dates in Bacon

Leek and Prawn Tartlets

Seafood Tartlets

Quiche Lorraine

Asparagus Vol au Vents

Mushroom Vol au Vents

Mini Chicken Saté

Chorizo Pâté and Honey Toasts

Breaded Vegetable Brochette

Price per item ¤ 1,90 / minimum 6 items

ADDITIONAL STATIONS

Iberian Ham Carving Station

Jamón Ibérico recebo ¤ 390,00 / each

Jamón Ibérico de bellota ¤ 550,00 / each

Spanish and Imported Cheese Station ¤ 9,00 per person

Sushi Station with Maki, ¤ 500 / 4 items / person

Sushi, California Rolls (Minimum 50 people)

Chocolate Foundue with Fresh Fruit Brochettes ¤ 1.200

Manzanilla Sherry Station ¤ 8,00 per person

with Expert Server

Parmesan Station with Grissini ¤ 550

Foie Gras Foam with Brioche and Spiced Bread ¤ 400

Oyster Station ¤ 600 / 2 per person

Beluga Caviar Station with Garnish ¤ 200 / 50g

Cava with Strawberries ¤ 18 / person

Champagne with Strawberries ¤ 30 / person

Kir Royal ¤ 15 / person

Kir ¤ 10 / person

Ice Sculpture From ¤ 1.800,00


Appetizers

and Salads

Tempura Vegetables with Soy Sauce

¤ 12

Marinated Murcian Vegetable Millefeuille with Sun-Dried

Tomatoes, Mozzarella and Black Olive Purée

¤ 13

Crispy Goat Cheese on a Bed of Baby Salad Leaves

with Walnut Vinaigrette

¤ 15

Boletus Mushroom Carpaccio in a Truffle Oil,

Lemon and Chive Marinade

¤ 16

Smoked Duck and Foie Gras Salad with Select Lettuce,

Sun-dried Tomatoes, Pine Nuts, Balsamic Dressing

and Sesame Grissini

¤ 19

Goose Liver, Green Apple and Caramelised Mango Millefeuille

with Walnut and Garden Herb Brioche

¤ 18

Symphony of “Mi-Cuit” Foie Gras and Iberian Acorn-Fed

Ham with Sweet Mango Gelée and Spiced Bread

¤ 23

Fresh and Smoked Salmon Tartar with Capers,

Chopped Hard-Boiled Egg and Toasted Bread

¤ 17

Smoked Salmon and Mascarpone Roulade

with Sweet Mustard Vinaigrette

¤ 15

Marinated Vegetable and Pepper-Crusted Tuna Salad

¤ 16

Giant “Carabinero” Prawn Brochette with Sweet Soy Sauce

and Bouquet of Baby Salad Leaves

¤ 22

Duo of Char-Grilled Scallop and Prawns with Tomato Compote,

Asparagus Vinaigrette and Shaved Parmesan

¤ 26

Duo of Scallop and Slivers of Iberian Ham on Toasted Bread

with Sweet Tomato Vinaigrette

¤ 26

Lobster Salad with Select Lettuce, Green Asparagus

and Aged Sherry Vinaigrette

¤ 28

Warm Lobster Salad with Bouquet of Salad Leaves and

Balsamic Vinaigrette

¤ 28

Fresh Denia Red Prawns and Dublin Bay Prawns

¤ 42

Baby Shrimps Steamed in Brine

Price varies according to market/season

Langoustines from the Mar Menor (not available in September)

Price varies according to market/season

Grilled Mediterranean Lobster with Cocktail Sauce,

Bouquet of Salad Leaves and Cherry Tomatoes

¤ 40

Soups

Lobster Bisque with a Hint of Cognac

and Sun-Dried Tomato Crisp

¤ 7

Wild Mushroom Cappuccino with a Touch of Foie Gras

¤ 7

Rock Fish Soup with Garlic Croutons

¤ 6

“Salmorejo” (Thick Chilled Tomato and Garlic Soup)

with Slivers of Iberian Ham

¤ 5

Cream of Leek Soup with Truffle Oil

¤ 5

Main

Courses

Thyme-Scented Loin of Dentex with Caramelised Lemon

¤ 25

Baked Lemon-Scented Gilthead Bream with a Bouquet

of Seasonal Vegetables

¤ 18 / ¤ 10 as fish course

Oven-baked Loin of Turbot and Prawns in Tomato and Mango Sauce

¤ 22

Roast Hake Brochette with Pea and Cured “Tocino” Ragout

¤ 24 / ¤ 15 as fish course

Pan-Cooked Wild Sea Bass on a Bed of Fennel

and Saffron Emulsion

¤ 26 / ¤ 17 as fish course

Free-Range Chicken Breast Stuffed with Spinach

and Sun-Dried Tomatoes with Sweet Potato Purée

and Cabernet Sauvignon Sauce with Foie

¤ 17

Iberian Pork Cheek braised in Cabernet Sauvignon

with Wild Mushrooms and Creamed Potatoes

¤ 17

Fillet of Iberian Pork in a Three Pepper Crust

with Glazed Vegetables

¤ 20

Spiced Iberian Pork with Diced Potatoes, Sautéed Spinach and

Pine Nuts

¤ 21

Fillet of Yearling Beef with Boletus Mushroom Sauce,

Potatoes au Gratin and Vegetable Lasagne

¤ 24

Medallions of Veal Tenderloin and Rosemary-Scented Potatoes with

Wild Mushroom and Coarse-Grain Mustard Sauce

¤ 25

Juniper-Grilled Entrecote of D.O. Galician Ox, Creamed Parmentier

Potatoes with Piedmont Truffles, Sautéed Wild Mushrooms and

Ribera del Duero Sauce

¤ 26

1 /2 Roast Pigeon with Coriander-Scented Cous Cous

and Vegetable Tagine

¤ 22

Sorbets

Green Apple Sorbet on Cava Granita

¤ 4

Mango Sorbet on Passion Fruit Jelly

¤ 4

Lemon Sorbet with Vodka “Glacée”

¤ 4

Raspberry Sorbet on Moët & Chandon Granita

¤ 5

Mojito Sorbet

¤ 5

Desserts

and Cakes

“Opera” Tart with Vanilla Ice Cream

¤ 6

Black Forest Gateau with Cherries Marinated in Kirsch

¤ 6

Chocolate and Cream Wedding Cake with Red Berries

and Chocolate Sauce

¤ 6

Cream and Meringue Brûlée Cake with Chocolate Sauce

¤ 6

Coconut Cream with Mango Filling and Red Berry Sauce

¤ 7

Chocolate Trilogy

¤ 7

Tropical Fruit Bavarois filled with Tahitian Vanilla Cream

¤ 7

Cappuccino Mouse with Coffee Cream and Chocolate Sauce

¤ 7

Raspberry Bavarois with Lemon Filling

¤ 7

Raspberry Millefeuille

¤ 8

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