- Full Package Includes
- Welcome Reception : Passed hors d'oeuvres and frozen beverages.
- Menu :Three-course menu plus late-night snack service
- Service : Waitstaff for up to 8 hours
- Setup : Tables, tableware, cutlery, glassware, and dinnerware
Portfolio Single
Cuisine that celebrates, moments to savor
Welcome Reception
- Reception menu featuring three savory hors d'oeuvres served tray-passed. Non-alcoholic frozen fruit beverages (choose from 2 options).
Lunch or Dinner
- Assorted breads, two types of butter, appetizer, main course with selected meat proteins, side dishes, and dessert.
Included Beverages
- Unlimited soft beverages: still and sparkling water, soft drinks, and ice. Hot beverages: brewed coffee and herbal teas. Standard cocktail ingredients provided as a courtesy.
Late-Night Snack Menu
- A selection of hot and cold snacks.
Included Service
- Waitstaff for 8 hours during the event, including: 1 Service Captain, 1 Waiter per 10 guests, 1 Logistics Service Coordinator, Executive Chef and kitchen team.
Catering Setup
- Complete kitchen installation and equipment setup, tent installation, tableware (premium Wilmax cutlery, glassware, and specialty dinnerware according to the selected tasting menu).
Sample Menus
La Palma
47/ per person
- APPETIZER Creamy Crab and Shrimp Bisque
- PALATE CLEANSER Mandarin Sorbet with Sparkling Wine
- MAIN COURSE Pork stuffed with caramelized apples and three-cheese saucePoultry slices with walnut sauceWhite carrot and basil puréeBaby corn, roasted hearts of palm, and spiral zucchini salad
- DESSERT Passion fruit cream over a soft pistachio and walnut crumble
La Palma Select
55/ per person
- APPETIZER Sumaco Portobello Mushroom stuffed with shrimp and aged cheese blend
- INTERMEDIATE COURSE Kale salad with melon and watermelon Parisienne balls, topped with prosciutto and finished with balsamic glaze
- MAIN COURSE Marinated swordfish supreme with pineapple sauceWood-fired pork loin slices with thyme and white wine sauceParmesan and cilantro risottoRoasted red bell pepper strips
- DESSERT Deconstructed tiramisu with coffee and cocoa textures
La Palma Elite
65/ per person
- APPETIZER Beef carpaccio with Gorgonzola sauce
- FIRST COURSE Low-temperature cooked salmon medallion with pineapple coulis sautéed in rum, accompanied by white carrot purée with capers, asparagus bundles, Romanesco broccoli, and bacon
- MAIN COURSE Flank steak and pork ribs in roasted red pepper sauce, served with ravioli in Roquefort sauce and mini Portobello mushrooms in panela reduction
- DESSERT Verdejo vineyard-inspired dessert resting on coffee soil with wild meadow berries