Catering Menu






 

Menu Offerings I

Starters:
(Hors d’Oeuvres) 		(choice of two)
Bruschettas with Cheese, Tomato and Basil / Crispy Kangkong with Thousand Island Dressing /
Nachos with Cheese Cream Dip
First Course:
(Salad Bar)		 Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes, Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette

Chicken Potato Salad with Almond Chips
Tuna-Pineapple Rotini Salad
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Blue Marlin in Lemon Butter Sauce or Ala Pobre Sauce (Cooked on the Spot) / Tilapia in Lemon Sauce with Capers / Pan-fried Tilapia with Roasted Pineapple Avocado Salsa / Baked Tilapia Fillet with Papillote Sauce / Cream Dory Fillet with Homemade Tartar Sauce / Battered Fish Fillet in Sweet and Sour SauceHongkong Style Chicken in Oyster Sauce / Chicken Gallantine with Raisins / Chicken Breast Cubes with Potato, Carrots and Quail Eggs in Puff Pastry / Braised Chicken Thai in Coconut Milk with Mongo Sprout / Chicken Pecking Duck Style / Chicken a la Orange / Chicken Barbeque with Corn, Onion and CapsicumRoast Pork with Prunes and Walnuts / Baked Pork Gallantine / Korean Pork Spareribs with Sesame Seeds / Puerco Con Pellejo (Pork Strips in Spicy Red Sauce) / Pork Barbeque with Green and Red or Yellow Green Bell Pepper and Onion / Porkloin Negrense

Salisbury Beef Steak with Brown Gravy (Cooked on the Spot) / Braised Beef Broccoli in Oyster Sauce / Pot Roast Beef

Stir-fried Mixed Baguio Vegetables in Oyster Sauce / Vegetable Tempura in Hon Mirin Sauce (Cooked on the Spot) / Assorted Vegetables Laced with Butter

Juan Carlo Vermicelli Special / Penne Carbonara with Bacon / Angel Hair Puttanesca / Lasagna with Bechamel Sauce / Pasta Al Pesto

Steamed Fragrant Rice
Consomme or Puree:
(Soup)		 Cream of Fresh Mushroom Soup / Cream of Fresh Asparagus Soup / Clear Vegetable Soup / Corn with Crab Meat Soup / Creamy Pumpkin Soup / Creamy Tomato Soup with Fresh Herb Basil
Sweet Highlights:
(Dessert)		 (choice of two)
Buco Lychee Jello / Buco Corn Jello / Buco Fruit Salad / Assorted Pastries – Swan Puff, Éclair and Blitz Torte / Parisian Fruit Tartlets / Caramel Custard with Cherry and Macapuno Strings
Thirst Quencher:
Free Flowing		 Iced Tea and Softdrinks plus Mineral Water

Menu Offering II

Starters:
(Hors d’Oeuvres) 		(choice of two)
Chinese Style Spring Rolls / Hongkong Style Siomai / Oriental Spicy Chicken Wings / Baked Mussel Nicoise
First Course:
(Salad Bar)		 Waldorf Salad with Celery and Walnuts
Russian Salad with Red Beets
Chicken Potato Salad with Almond Chips
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Steamed Cream Dory Fillet in Mandarin Sauce / Caribbean Party Fish Plate / Pan-grilled Tanguingue Fillet
a la Pobre (Cooked on the Spot) / Blue Marlin in Lemon Butter Sauce (Cooked on the Spot)Chicken Breast in Piri – Piri Sauce (Cooked on the Spot) / German Style Roast Chicken with Rosemary, Tarragon, Thymes and Basil / Chicken Breast with Mustard Sauce (Cooked on the Spot) / Chicken Roulade with Ham and CheeseBeef Tenderloin Steak with Mushroom Sauce (Cooked on the Spot) / Beef Salpicado / Beef with Broccoli / Beef with Asparagus Spears in Oyster Sauce / Pastel de Lengua / Italian Beef Rolls

Stir-fried Mixed Vegetables with Beef Tenderloin and Squid Balls /
Stir-fried Broccoli with Garlic / Vegetable Tempura in Hon Mirin Sauce (Cooked on the Spot)

Pasta Primavera with Zucchini, Salami and Clams / Pasta Al-funghi / Pasta a la Marinara / Gomoku Yakisoba

Steamed Fragrant Rice
Carving Station: Roast Lamb Shoulder with Mint Jelly or Brown Sauce
Consomme or Puree:
(Soup)		 Carrot Soup with Parsley / Creamy Tomato Soup with Fresh Herb Basil / Sopa de Congrejo (Crab Meat Soup with Celery and Carrots) / Cream of Fresh Mushroom Soup / Broccoli Soup with Roasted Pistachio Nuts
Sweet Highlights:
(Dessert)		 (choice of two)
Pandan Panacotta / Brazo de Mercedez / Fresh Fruits in Season / Rocky Road Brownies / Coconut Custard / Rich Carrot Cake / Choco – Muffins
Thirst Quencher:
Free Flowing		 Iced Tea and Softdrinks plus Mineral Water

Menu Offerings III

Starters:
(Hors d’Oeuvres) 		(choice of two)
Mushroom Adobados / Open Canape – Anchovy with Shrimp and Spring Onion, Salami, Tuna Melt / Baked Mussel Nicoise / Vietnamese Spring Rolls in Fish Sauce
First Course:
(Salad Bar)		 Crunchy Apple Salad
Tuna Macaroni Salad
Russian Salad with Red Beets
Coleslaw with Raisins
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Seafood Brochette with Hollandaise Sauce (Cooked on the Spot) / Tanguingue Kebabs (Cooked on the Spot) / Fisherman’s Friend / Seafood Potpourri in Jaemtland Sauce / Blue Marlin in Lemon Butter Sauce (Cooked on the Spot) / Crab Fooyong with RaisinsChicken Breast Hunter Style / Chicken Kebabs (Cooked on the Spot) / Broiled Mustard Chicken (Cooked on the Spot) / Chicken Breast in Piri – piri SauceBeef Tenderloin Tips with Mongo Sprout in Teriyaki Sauce (Cooked on the Spot) / Beef Rolls with Mushroom Sauce / Beef Tenderloin Salpicado (Cooked on the Spot) / Beef with Broccoli in Oyster Sauce

Green Peas with Shrimp and Quail Eggs / Mixed Vegetable with Waterchestnuts and Young
Corn / Deep-fried Eggplant with Shrimp, Waterchestnut and Bamboo Shoot (Cooked on the Spot) / Vegetable Fritters (Cooked on the Spot) / Tofu Casserole

Penne with Chicken and Ham Sauce / Lasagna al Verde (Vegetable Lasagna) / Pasta a la Neopoletana / Pasta Primavera with Zucchini, Salami and Clams / Penne Alfredo / Pasta a la Marinara

Steamed Fragrant Rice
Carving Station: Oven Roasted Turkey with Cranberry Sauce or Brown Gravy
Consomme or Puree:
(Soup)		 Bouillabaise Soup (Seafood Soup) / Clam Chowder Soup / Kernel Corn with Crab Meat Soup / Cream of Fresh Asparagus Soup / Cream of Fresh Mushroom Soup / Carrot Soup
Sweet Highlights:
(Dessert)		 (choice of two)
Roll Collage – Chocolate, Ube, Peaches or Mango / Halo – Halo Bar / Rich Carrot Cake / Sansrival /
Pandan Panacotta / Food for the Gods
Thirst Quencher:
Free Flowing		 Iced Tea and Softdrinks plus Mineral Water

Menu Offerings IV

Starters:
(Hors d’Oeuvres) 		(choice of two)
Baked Tahong with Cheese and Garlic / Ukoy / Crispy Kangkong with Thousand Island
Dressing / Ginataang Kuhol / Tokwa at Baboy
First Course:
(Salad Bar)		 Inihaw na Talong with Bagoong Balayan / Atsarang Papaya / Atsarang Sayote / Mangga at Kamatis / Nilagang Okra / Labanos at Kamatis / Itlog na Pula
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Relyenong Bangus / Pinaputok na Tilapia / Sinaing na Tulingan / Inihaw na Tilapia / Kilawing Tanigue / Inihaw na Bangus with Kamatis and Sibuyas / Inihaw na Hito with Bagoong Balayan / Adobong Tilapia sa Gata / Relyenong Alimasag / Lamang Dagat / Relyenong Pusit / Seafood Bicol Express / Pucherong Dalag / Pesang DalagRelyenong Manok / Chicken Inasal / Adobong Manok sa Gata / Chicken Barbeque / Chicken Caldereta / Tinolang Manok / Chicken BinakolInihaw na Liempo / Crispy Pata / Pork Embotido / Paksiw na Lechon sa Kawali / Binagoongang Baboy / Pork Menu Offeringsdo / Pork Asado / Pork Humba / Pucherong Baboy / Kilawing Ulo ng Baboy

Beef Calderetang Batangas / Kare-kare with Alamang / Beef Steak Tagalog / Beef Mechado / Beef Morcon

Pinakbet / Fresh Lumpiang Ubod with Brown Sauce / Laing / Tortang Talong / Bulanglang / Ginataang Langka with Dilis / Ginisang Chicharo

Pancit Malabon (Palabok) / Pancit Sotanghon / Miki – Bihon / Pancit Bihon Guisado

Steamed Pandan Rice / Garlic Rice
Consomme or Puree:
(Soup)		 Sopas na Kabute / Tinolang Tahong / Mutya ng Batangan / Kalabasa Soup / Sabaw ng Nilagang Bulalo
Sweet Highlights:
(Dessert)		 (choice of two)
Nilupak na Cassava / Turon de Langka / Palitaw / Biko sa Latik / Ginataang  Halo – Halo / Napapanahong
Prutas / Buco Fruit Salad / Buco Lychee Jello / Pandan Panacotta / Halo – Halo with Leche Flan / Leche
Flan with Cherry and Macapuno Strings
Thirst Quencher:
Free Flowing		 Softdrinks / Iced Tea / Gulaman at Sago / Buco Juice

Menu Offerings V

Starters:
(Hors d’Oeuvres) 		(choice of two)
Croquita de Pescado (Fish Croquettes) / Nacho Ole – Dippings:  Refried Beans, Guacamole and Tomato
Salsa / Chorizo Frito (Fried Spanish Sausage)
First Course:
(Salad Bar)		 Apple and Pear Salad
Clam and Crab Salad
Chicken Potato Salad with Almond Chips
Coleslaw with Raisins
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Pan-grilled Norwegian Pink Salmon with Lemon Butter Sauce / Norwegian Pink Salmon with Tequila Cream Sauce / Steamed Norwegian Pink Salmon with Papillote SauceChicken Cakes with Teriyaki Sauce / Chicken Grand Mere / Chicken Alla  Pizzaiolo / Chicken Breast in Piri-piri Sauce / Chicken Kebabs (Cooked on the Spot)Shrimp Tempura with Hon Mirin Sauce

Steamed Broccoli in Garlic / Stir-fried Snowpeas with Shrimps / Tofu with Mushroom / Chinese Style Mixed Vegetables in Oyster Sauce

Tagliatelle Bolognese / Spaghetti and Pesto / Fettucine with Coriander Sauce / Pasta Primavera with Zucchini, Salami and Clams / Pasta Alfredo

Steamed Fragrant Rice
Carving Station: Pecking Duck with Hoisin Sauce
Consomme or Puree:
(Soup)		 Sausage and Scallop Chowder / Goulash Soup / Bouillabaise Soup / Hot and Sour Soup / Cream of Fresh Mushroom Soup / Cream of Fresh Asparagus Soup
Sweet Highlights:
(Dessert)		 (choice of two)
Tiramisu / Brazo de Mercedes / Sansrival / Fresh Fruits in Season / Pandan Panacotta / Coconut Custard / Caramel Custard with Cherry and Macapuno Strings
Thirst Quencher:
Free Flowing		 Iced Tea and Softdrinks plus Mineral Water

Menu Offerings VI

Starters:
(Hors d’Oeuvres) 		(choice of two)
Beef Taquitos / Gambas Al Ajillo / Croquittas de Pollo (Chicken Croquettes) / Frito Chorizo (Fried
Spanish Sausage) / Calamares Ala Romana
First Course:
(Salad Bar)		 European Salad with Almonds
Apple Chicken Salad
Tuna Pineapple Rotini
Coleslaw with Raisins
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Pan-grilled Norwegian Pink Salmon with Lemon Butter Sauce / Norwegian Pink Salmon with Tequila
Cream Sauce / Steamed Norwegian Pink Salmon with Papillote Sauce / Tuna Steak with Teriyaki SauceGerman Style Roast Chicken with Rosemary, Tarragon, Thymes and Basil / Broiled Mustard Chicken / Chicken Kebabs / Paprika Schnitzel / Pork Chop CharcutiereGrilled Black Tiger Prawn with Lemon Butter Sauce

Ox Tongue with Buttered Mushroom

Brocolli in Oyster Sauce / Green Peas with Shrimps and Quail Egg / Stir-fried Mixed Vegetable with  Beef Tenderloin  and Squid Ball / Tofu with Mushroom / Mixed Vegetable Tempura  in Hon Mirin Sauce

Steamed Fragrant Rice
Pasta Bar:
Pasta
Rotini
Tagliatelle
Spaghetti 		Sauces
Puttanescaa
Carbonara
Al Funghi		 Toppings
Black Olives
Bacon Bits
Fresh Basil
Carving Station: Oven-baked Roast Lamb Shoulder with Mint Jelly or Brown Sauce / Oven-baked Roasted Turkey in Cranberry Sauce or Brown Gravy
Consomme or Puree:
(Soup)		 Winter Vegetable Soup / Crab and Sweet Corn Soup / Goulash Soup / Bouillabaise Soup / Fresh Mushroom Soup / Cream of Fresh Asparagus Soup
Sweet Highlights:
(Dessert)		 (choice of two)
Cream Puff / Fruit Kebabs with Marshmallow with Chocolate Fountain / Mango Crepe / Pandan Panacotta / Brazo de Mercedez / Rich Carrot Cake
Thirst Quencher:
Free Flowing		 Iced Tea and Softdrinks plus Mineral Water

Menu Offerings VII

Starters:
(Hors d’Oeuvres) 		(choice of two)
Medley of Cheese and Cold Cuts Platter

Florentine
Canadian Ham
Hungarian Sausage
Schublig
Veal Bratwurst
Salami Milano		 Ham Lyoner
Pepperoni Lyoner
Carrot Lyoner
Cheddar Cheese
Emental Cheese
Brie
Blue Cheese

 
First Course:
(Salad Bar)		 Waldorf Salad with Walnuts
Russian Salad with Red Beets
Chicken Potato Salad with Almond Chips
Tuna Pineapple Macaroni Salad
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Pan-grilled Norwegian Pink Salmon with a la Pobre Sauce or Lemon Butter Sauce / Norwegian Pink  Salmon with Tequila Cream Sauce / Steamed Norwegian Pink Salmon with Papillote  Sauce / Tuna Steak with
Teriyaki SauceGrilled Black Tiger Prawn Butterfly with Lemon Butter Sauce (Cooked on the Spot) / Prawn
Thermidore / Sea Crab OrientalGoat Stew in Liver Sauce / Ox Tongue with Buttered Mushroom   / Porkloin Negrense with Bacon and Celery

Deep-fried Eggplant with Shrimp, Waterchestnut and Bamboo Shoots / Mixed Vegetable Tempura in Hon Mirin Sauce / Green Peas with Shrimp and Quail Eggs / Tofu with Mushroom

Steamed Fragrant Rice / Arroz a la Paella
Pasta Bar:
Pasta
Rotini
Tagliatelle
Spaghetti 		Sauces
Primavera
Alfredo
Al Funghi		 Toppings
Salami, Bacon Bits, Clams
Bacon Bits and Parsely
Fresh Basil
Carving Station: Roasted Pig with Liver Sauce / Oven-baked Lamb Shoulder with Mint Jelly or Brown Sauce / Oven-baked Roasted Turkey in Cranberry Sauce or Brown Gravy
Consomme or Puree:
(Soup)		 Sopa de Congrejo (Corn with Crab Meat Soup) / Winter Vegetable Soup / Cream of Fresh Mushroom Soup / Clam Chowder / Cream of Fresh Asparagus Soup
Sweet Highlights:
(Dessert)		 (choice of two)
Tiramisu / Fruit Kebabs with Marshmallow with Chocolate Fountain / Halo – Halo Bar / Assorted Pastries  –  Swan Puff, Éclair  and Blitz Torte /  Pandan  Panacotta / Crème  Caramel  with Cherry and Macapuno Strings / Food for the Gods / Brazo de Mercedez / Sansrival
Thirst Quencher:
Free Flowing		 (choice of two plus mineral water)
Softdrinks / Iced Tea / Tahitian Punch Drink / Pomelo Juice / Cold Salabat Juice / Coffee and Tea

Menu Offerings VIII

Starters:
(Hors d’Oeuvres) 		(choice of two)
Sushi – Sashimi Bar

Nigirisushi: Maguro (Tuna), Sake (Salmon), Ika (Squid), Kani (Crab), Ebi (Cooked
Prawn), Tamago (Hen’s Omelet)
Makisushi: Tekka Maki (Tuna), Kappa Maki (Cucumber), California Maki (Shrimp,
Mango, Lettuce, Cucumber)
Sashimi: Tuna / Salmon

 
First Course:
(Salad Bar)		 Crunchy Apple Salad
Clam and Crab Salad
Chicken Potato Salad with Almond Chips
Russian Salad with Red Beets
Bowl of Seasonal Country Greens

Condiments: Iceberg Lettuce, Lola Rosa, Green Ice, Cucumber, Tomatoes,
Carrots, White Onion Rings and Corn Kernels
Dressing: (choice of two)
Thousand Island, Caesar Salad Dressing, French Vinaigrette,
Raspberry Vinaigrette, Balsamic Vinaigrette
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Grilled Chilean Sea Bass with Lemon Butter Sauce / Grilled Black Tiger Prawn in Lemon Butter Sauce / Prawn Thermidore / Sea Crab OrientalOx Tongue with Buttered Mushroom / Pastel de LenguaVegetable Mongolian Barbeque with Teriyaki, Szechuan, or Mongolian Sauce / Mixed Vegetable Tempura in Hon Mirin Sauce / Green Peas with Shrimps and Quail Eggs / Deep-fried Eggplant with Shrimp, Waterchestnut and Bamboo Shoots

Pasta a la Marinara (Seafood Pasta) / Pasta Primavera with Zucchini, Salami and Clams / Penne Carbonara with Bacon

Steamed Fragrant Rice / Yangchow Rice
Seafood On Ice: Tiger Prawns, Alimango Claw, Crabs, Mussels and Oysters
Sauces:  Red Cane Vinegar, Oriental Vinaigrette, Soy Sauce with Onion and Garlic
Carving Station: Oven-roasted Lamb Shoulder with Mint Jelly or Brown Sauce / Oven-baked Roasted Turkey with Cranberry Sauce / Chinese Pecking Duck with Hoisin Sauce / Roasted Pig with Liver Sauce
Consomme or Puree:
(Soup)		 Sopa de Congrejo (Corn with Crab Meat Soup) / Winter Vegetable Soup / Cream of Fresh Mushroom Soup / Clam Chowder / Cream of Fresh Asparagus Soup
Sweet Highlights:
(Dessert)		 (choice of three)
Tiramisu / Fruit Kebabs with Marshmallow with Chocolate Fountain / Halo – Halo Bar / Assorted
Pastries  –  Swan Puff, Éclair  and Blitz Torte /  Pandan  Panacotta / Crème  Caramel  with Cherry and Macapuno Strings / Food for the Gods / Brazo de Mercedez / Sansrival
Thirst Quencher:
Free Flowing		 (choice of two plus mineral water)
Softdrinks / Iced Tea / Tahitian Punch Drink / Pomelo Juice / Cold Salabat Juice / Coffee and Tea

Menu Offerings IX

Starters:
(Hors d’Oeuvres) 		Grilled Swiss Bratwurst
Grilled Hungarian Sausage
First Course:
(Salad Bar)		 Iceberg Salad with Crazy Caesar Salad Dressing
Salad Nicoise
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
U. S. Black Angus Rib – Eye SteakGrilled Australian Lamb Chop with Mint Jelly, Garlic Butter, Café de Paris or
Mushroom SauceChicken Breast in Piri-piri Sauce / Broiled Mustard Chicken / Chicken Breast Hunter Style / Chicken Grand Mere / Chicken a la Pizzaiolo

Seafood Potpourri in Jaemtland Sauce / Fish Fillet Boatman’s Style / Mediterranean Seafood
Casserole / Grilled Fish Fillet with Amandine Sauce / Grilled Fish Fillet Florentine

Piccata di Maiale Milanese (Pork Escalope) / Paprika Schnitzel (Pork Escalope in Paprika Cream Sauce) / Rahm Schnitzel (Pork Tenderloin with Mushroom Cream Sauce) / Pork Steak Geneva Style (Pork Tenderloin with Curried Banana with a Rasher of Bacon) / Pork Chop Charcutiere (Pork Chop with Madeira Sauce)

Bouquet of Green Vegetables

Fettuccine Al Funghi / Rotini a la Neopoletana / Tagliatelle a la Marinara

Steamed Fragrant Rice
Consomme or Puree:
(Soup)		 Creamy Tomato Soup with Fresh Herb Basil / Creamy Broccoli Soup with Roasted Pistachio Nuts Creamy Pumpkin Soup (Squash Soup) / Creamy Carrot Soup
Sweet Highlights:
(Dessert)		 (choice of three)
Blueberry Cheese Cake / Tiramisu / Fruit Kebabs with Mallows with Chocolate Fountain / Halo – Halo
Bar / Assorted Pastries  –  Swan Puff, Éclair,  and Blitz Torte /  Pandan  Panacotta / Crème  Caramel  with Cherry and Macapuno Strings / Food for the Gods / Brazo de Mercedez / Sansrival
Thirst Quencher:
Free Flowing		 (choice of two plus mineral water)
Softdrinks / Iced Tea / Tahitian Punch Drink / Pomelo Juice / Cold Salabat Juice /
Coffee and Tea

Menu Offerings X: Chinese Cuisine

Starters:
(Hors d’Oeuvres) 		Five Star Cold Cuts Platter with Prawn Crackers

Jellyfish
Pork Asado
Soy Chicken		 Century Egg
Cuttlefish

 

 
First Course:
(Salad Bar)		 Prawn Salad with Fruit Cocktail in Bed of Lettuce
Gastronomic Entree:
(Main Course)		 (a choice of one viand per course)
Steamed Live King Crab with Garlic / Deep-fried Live Crab with Sweet Bean Paste /
Deep-fried Live Crab with GarlicShrimp with Hot Pepper / Fried King Prawn with Chili Sauce / Steamed King Prawn with GarlicSteamed Live Lapu – Lapu with Soy Sauce and Onion Leeks / Steamed Live Lapu – Lapu with Mandarin Sauce / Steamed Live Lapu – Lapu with Ginger Sauce / Live Lapu – Lapu in Sweet and Sour Sauce

Chinese Pecking Duck / White Chicken

Pata Tim / Pork Spareribs in Brown Sauce / Hong – Ma

Beef with Broccoli in Oyster Sauce / Beef Broccoli with Asparagus Spears

Mixed Vegetable with Sea Cucumber and Shitake Mushroom

Birthday Noodles / Chinese Seafood Noodles

Steamed Fragrant Rice / Yangchow Rice
Consomme or Puree:
(Soup)		 Shark’s Fin Soup / Hot and Sour Soup / Cream of Forest Mushroom with Stewed Leeks / Sweet Kernel Corn with Crab Meat Soup
Sweet Highlights:
(Dessert)		 (choice of three)
Assorted Fresh Fruits in Season / Fried Chinese Sesame Balls / Pandan Panacotta / Buco Lychee Jello in Buco Shell with Barquillos / Fruit Salad in Buco Shell with Barquillos
Thirst Quencher:
Free Flowing		 (choice of two plus mineral water)
Black Gulaman / Softdrinks / Iced Tea / Pomelo Juice / Cold Salabat Juice / Coffee and Tea

Wedding Package Amenities for 150 pax & above

  1. Elegant Presidential set-up with floral table arrangement (maximum of 26 pax at the presidential table)
  2. Presidential dinnerwares and flatwares
  3. Presidential Name Tags
  4. Elevated platform for the bride and groom
  5. Fine linens, clean glasses and China wares
  6. A Bottle of Sparkling wine for the bridal toast
  7. A Pair of White Doves in a cage with Floral arrangement
  8. Grand Wedding Backdrop Design with Floral arrangement for the bride and groomA. Cathedral Window                      B. Gazebo            C. Chinese Garden            D. Driftwood
  9. Extensive Table-setting and Physical arrangement of the dining area
  10. Impressive Buffet Table Set-Up which includes props, fresh plant arrangement and lights
  11. Food Labels
  12. 10-Seater Round Table with Floor- length tablecloth
  13. Tiffany Chairs
  14. Centerpiece for each guest table
  15. Three-Layered Fondant Cake
  16. Decorated cake table
  17. Gift and giveaway tables
  18. Wedding guest book
  19. Table numbers
  20. Red Carpet or Bubble Machine
  21. Sufficient Ice for drinks
  22. Mineral water
  23. Free food tasting for two (2)
  24. Cordial and Professionally trained waiters in uniform
  25. Program Emcee

Debut Package Amenities for 150 pax & above

  1. Elegant Presidential set-up if required
  2. Elevated platform for the Debutante
  3. Debutante’s Chair
  4. Presidential Name Tags
  5. Fine linens, clean glasses and China wares
  6. A Bottle of Sparkling wine for the Debutante’s toast
  7. Eighteen Candles
  8. Eighteen Roses
  9. Debutante’s Bouquet
  10. Grand Debutante’s Backdrop Design with Floral arrangementA. Cathedral Window                      B. Gazebo            C. Chinese Garden            D. Driftwood
  11. Extensive Table-setting and Physical arrangement of the dining area
  12. Impressive Buffet Table Set-Up which includes props, fresh plant arrangement and lights
  13. Food Labels
  14. 10-Seater Round Table with Floor- length tablecloth
  15. Tiffany Chairs
  16. Centerpiece for each guest table
  17. Three-Layered Fondant Cake
  18. Decorated cake table
  19. Gift and giveaway tables
  20. Debut guest book
  21. Table numbers
  22. Red Carpet or Bubble Machine
  23. Sufficient Ice for drinks
  24. Mineral water
  25. Free food tasting for two (2)
  26. Cordial and Professionally trained waiters in uniform
  27. Program Emcee


MANILA OFFICE
24-B 11th Jamboree Street, Tomas Morato, Quezon City
(02) 416.5134 / (02) 413.7511
(02) 929.3674 / (02) 920.8068
CONTACT PERSONS
Engr. Alex Michael U. Del Rosario +63917.504.5166
Mrs. Tita Del Rosario +63917.523.4321

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