Imperial Weddings Package
Price per person: 267EUR (VAT incl.)
*50 attendees min.
MENU & SERVICES
Complimentary menu tasting
Welcome cocktail and selection of canapes
Complimentary printed invitations and personalised menu cards
Table flower arrangement
Seating plan
DJ after the meal (2hrs.)
ACCOMMODATION
For the bride and groom:
- Deluxe room and access to RA Wellness
- Deluxe breakfast in-room
- Bathrobes with embroidered initials
- Deluxe room to celebrate your 1st wedding anniversary (on the exact wedding day)
- Two complimentary parking spaces
For your guests:
- 10% discount on rooms when over 10 rooms booked (subject to availability)
- RA Wellness discounts
IMPERIAL MENU 1
Shrimp trilogy: cooked in salt, tempura and in suquet broth
Wild turbot fillet, sour apple and celeria lasagna and white butter sauce.
Green apple sorbet and Calvados
Roasted Veal tenderloin, deviled onions, potato terrine and perigourdine sauce
Ice cube with deconstruction of citruses
IMPERIAL MENU 2
Foie gras trilogy
Lobster gnocchi, seasonal wild mushrooms with thyme and spiced consommé
Raspberry Sorbet
Slow roasted and crisp seared Iberia milk fead pig, mango tatin and spiced bread, port wine and
cardamom au jus
Chocolate trilogy
IMPERIAL MENU 3
Scallop marinated in olive oil and vanilla salt and fine broccoli pure
Escorpora fish over vegetables mosaic and marble sauce
Vegetables and citruses sorbet
Glazed baby goat shoulder, creamed dark jus
White chocolate and citruses mousse with Madagascar and coules of strawberries
IMPERIAL BUFFET
Salad bar:
Assorted lettuces, tomato cherry, grated carrots, grated beets, tunafish, asparagus, palmitos, pickled pearl onions, sun dried tomato, piquillo chilies, artichocke heart and assorted olives
Assorted vinaigrette and dressing
Thousand island dressing
Assorted freshly baked breads and grissini
Iberics delicatessen display
Iberic Bellota ham and its garnition carved to order
Mini-salads:
Octopus carpaccio with slow-cooked potatoes in olive oil
Duck foie gras with french green beans and silvered almonds
Avocado tartar with shrimp
Grilled scallop salad with caramelized onion and citrus dressing
Shrimp ceviche
Lobster salad on a bed of cilantro couscous
Shrimps salad with oregano and mushroom dressing
Main Dishes:
Beef stuffed Rigatoni pasta with provenzal sauce and spiced cheese crisp
Pigglet and mushroom stuffed Cabbage
Duck rice
Beef tenderloin medallions, with green peppercon sauce and fork mashed potatoes with truffle
Roasted Rack of lamb with pearl onions and rosemary sauce
Desserts:
Apple tarte tatin with vanilla sauce
Passion fruit and white chocolate pistachio cake
Dark chocolate and raspberry cake
IMPERIAL WINE SELECTION
Cava: R. de Ruinart
White wine (at your choice):
- Finca Els Camps Macabeu
- Waltraud de Torres
- Clarión de Viñas del Vero
- Naia
Red Wine (at your choice):
- Coma d'en Pou
- Viñas de Gaín
- Juan Gil 12 meses
- Finca els Camps Ull de Llebre