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 |
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First Course: (Salad Bar) |
Bowl of Seasonal Country Greens
Chicken Potato Salad with Almond Chips |
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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 |
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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 |
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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 |
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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
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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 / Pasta Primavera with Zucchini, Salami and Clams / Pasta Al-funghi / Pasta a la Marinara / Gomoku Yakisoba Steamed Fragrant Rice |
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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 |
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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 |
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First Course: (Salad Bar) |
Crunchy Apple Salad Tuna Macaroni Salad Russian Salad with Red Beets Coleslaw with Raisins Bowl of Seasonal Country Greens
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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 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 |
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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 |
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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) |
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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
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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 |
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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 |
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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 |
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First Course: (Salad Bar) |
European Salad with Almonds Apple Chicken Salad Tuna Pineapple Rotini Coleslaw with Raisins Bowl of Seasonal Country Greens
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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 |
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Pasta Bar: |
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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 |
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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
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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
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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 |
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Pasta Bar: |
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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 |
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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
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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
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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 |
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Seafood On Ice: | Tiger Prawns, Alimango Claw, Crabs, Mussels and Oysters Sauces: Red Cane Vinegar, Oriental Vinaigrette, Soy Sauce with Onion and Garlic |
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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 |
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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 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
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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 |
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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 |
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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
- Elegant Presidential set-up with floral table arrangement (maximum of 26 pax at the presidential table)
- Presidential dinnerwares and flatwares
- Presidential Name Tags
- Elevated platform for the bride and groom
- Fine linens, clean glasses and China wares
- A Bottle of Sparkling wine for the bridal toast
- A Pair of White Doves in a cage with Floral arrangement
- Grand Wedding Backdrop Design with Floral arrangement for the bride and groomA. Cathedral Window B. Gazebo C. Chinese Garden D. Driftwood
- Extensive Table-setting and Physical arrangement of the dining area
- Impressive Buffet Table Set-Up which includes props, fresh plant arrangement and lights
- Food Labels
- 10-Seater Round Table with Floor- length tablecloth
- Tiffany Chairs
- Centerpiece for each guest table
- Three-Layered Fondant Cake
- Decorated cake table
- Gift and giveaway tables
- Wedding guest book
- Table numbers
- Red Carpet or Bubble Machine
- Sufficient Ice for drinks
- Mineral water
- Free food tasting for two (2)
- Cordial and Professionally trained waiters in uniform
- Program Emcee
Debut Package Amenities for 150 pax & above
- Elegant Presidential set-up if required
- Elevated platform for the Debutante
- Debutante’s Chair
- Presidential Name Tags
- Fine linens, clean glasses and China wares
- A Bottle of Sparkling wine for the Debutante’s toast
- Eighteen Candles
- Eighteen Roses
- Debutante’s Bouquet
- Grand Debutante’s Backdrop Design with Floral arrangementA. Cathedral Window B. Gazebo C. Chinese Garden D. Driftwood
- Extensive Table-setting and Physical arrangement of the dining area
- Impressive Buffet Table Set-Up which includes props, fresh plant arrangement and lights
- Food Labels
- 10-Seater Round Table with Floor- length tablecloth
- Tiffany Chairs
- Centerpiece for each guest table
- Three-Layered Fondant Cake
- Decorated cake table
- Gift and giveaway tables
- Debut guest book
- Table numbers
- Red Carpet or Bubble Machine
- Sufficient Ice for drinks
- Mineral water
- Free food tasting for two (2)
- Cordial and Professionally trained waiters in uniform
- 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
Engr. Alex Michael U. Del Rosario +63917.504.5166
Mrs. Tita Del Rosario +63917.523.4321