CATERING INFORMATIONMENU 1APPETIZERS FOR COCKTAILSYour selection of 6 cold and 6 hot appetizers
FOLLOWED BY DINNERFIRST COURSE
Salmorejo soup created with avocado and tomatoes
from the Tropical Coast and shrimps from Motril
SECOND COURSE
Cod au gratin with pear alioli on sautéed vegetables from the garden
in the style of Andalucia
THIRD COURSE
Iberian porl with seasonal mushrooms
accompanied by candied potatoes in extra virgin olive oil
DESSERT
Chocolate trilogy with seasonal fruits

MENU 2

APPETIZERS FOR COCKTAILSYour selection of 6 cold and 6 hot appetizers
FOLLOWED BY DINNERFIRST COURSE
Salad of Vega de Granada tomatoes with fresh burrata
seasoned with extra virgin olive oil vinaigrette and sherry vinegar
SECOND COURSE
Steamed hake with eels in citrus sauce
THIRD COURSE
Iberian beef cheeks stewed in red wine with sweet potato cream
DESSERT
Moonlight of white chocolate

MENU 3
APPETIZERS FOR COCKTAILSYour selection of 6 cold and 6 hot appetizers
FOLLOWED BY DINNERFIRST COURSE
Avocado and mango tartare from the Costa Tropicalwith a canneloni of Iberian ham and prawnsSECOND COURSE
Salmon with cream and a coral of Garrucha prawns
accompanied by creamy potatoes
THIRD COURSE
Iberian pork flavored with Provencal herbs
accompanied pumpkin and red berries
DESSERTRaspberry roll with mascarpone cheese

MENU 4
APPETIZERS FOR COCKTAILSYour selection of 7 cold and 7 hot appetizers
FOLLOWED BY DINNERFIRST COURSE
Tiara of salmon tiara with a traditional salad from Granada
and king prawns
SECOND COURSE
Monkfish cooked in the Mozarabic style of the Granada region
accompanied by raisins, pine nuts and carrotTHIRD COURSE
Beef tenderloin in a reduction sauce of Pedro Ximénez
accompanied by seasonal mushrooms
DESSERT
Deconstructed apple strudel
Sphere of fruit with hazelnut praline

MENU 5APPETIZERS FOR COCKTAILSYour selection of 7 cold and 7 hot appetizers
FOLLOWED BY DINNERFIRST COURSE
Carpaccio of Garrucha red prawns
with feta cheese pieces and mango coulis
SECOND COURSE
Cheeks of codfish cooked in the Andalucia pil-pil stylewith olive oil, garlic and chili
THIRD COURSE
Shoulder of lamb infused with aromatic herbs
from the nearby Sierra Nevada mountain range
DESSERT
A sweet treat of a Golden Heartof vanilla, raspberry and wafers

SELECTION OF COLD APPETIZERS• Traditional salmorejo soup from Andalucia• Farm to table gazpacho• Salmon blinis• Crunchy gorgonzola salad with pears and syrup• Caprese skewers with basil• Mexican-style guacamole with corn chips• Marinated salmon taquito with tartar sauce or ponzu mayonnaise• Marinated salmon tartare with mango and avocado• Caramelized black pudding toast with a compote of golden apples• Decorative boat with Idiazabal, Manchego and Red Gouda cheeses• Cones with a choice of sausage, stuffed loin or chorizo• Cookie cones of cod brandade with salmon roe• Artisan fries with anchovies in vinegar• Moorish pastry of bird in the Mozarabic style• Bonbon of duck liver with tomato jam• Jars of home-made Russian salad• Bonbon of black chocolate with blue cheese from Asturias• Lollipop of chicken flavored with Indian spices• Lollipop of salmon with guacamole• Lollipop of cured sausage from the Balearic Islands

SELECTION OF HOT APPETIZERS• Tempura of avocado from Motril with ponzu mayonnaise• Cod pavia with black garlic aioli• Salmon skewers with teriyaki sauce• Vegetable samosa with yogurt cream• Tiger prawn twisters with soy mayonnaise• Homemade Iberian ham croquettes• Mini roasted potato baskets stuffed with veal
• Mini beef burger with cheddar cheese• Pita bread stuffed with cochinita pibil• Grilled chicken skewer with sweet and sour sauce• Crispy chicken breast with spicy sauce• Robuchon-style potato cream with octopus• Cones with Malaga-style fried anchovies and marinated dogfish• Aubergines with honey• Meatballs in seafood sauce• Chicken couscous in Reina Aixa style• Mini hamburger with cheese and caramelized onions• Cod fritters with honey

SELECTION OF PREMIUM APPETIZERS• Omelette of shrimps• Mini salaillas stuffed with Iberian pork in its juice• Mini tempura of creamy oxtail cannelloni with honey• Mini roasted potato basket stuffed with oxtail• Mini roasted potato basket stuffed with duck confit• Homemade boletus croquettes• Homemade oxtail croquettes• Chicken wonton with sweet soy sauce• Chef-style scorpion fish bite
• Bluefin tuna tartare (S/M)• Lollipop of duck liver with ground pistachio• Macaron with cream of duck liver• Seafood salad with tiger prawns• Parfait of poultry with candied orange• Bowl of sticky rice with cuttlefish and monkfish• Villeroy-style lamb chops

SELECTION OF COMPLIMENTARY DRINKSFOR THE DINNER

Sparkling wine
Cervezas Alhambra with alcohol
Cervezas Alhambra without alcohol
White wine: Verdejo D.O Rueda
Red wine: Celeste Roble D.O Ribera del Duero
Mineral water
Assorted beveragesWe can also source and serve specialty wines fromaround Spain and the world for additional costs.

SELECTION OF ALCOHOL DRINKS FOR
THE COMPLIMENTARY OPEN BAR
The open bar will operate for three hours. During this time, otherpremium drinks can be served for an additional fee.
RUM
Brugal, Brugal Extra Aged, Legendario, Elexir, Ron Palido, Ron Barcelo
WHISKEY
Whiskey J&B, DYC 8 years, Whiskey White Label, Whiskey Jameson,Whiskey Cutty Sark, Whiskey Ballantines
GINS
Seagram, Beefeater, Hendricks, Bombay Gin, Puerto de Indias,Larios Rose, Larios 12, Tanqueray
VODKA
Karlova
TEQUILA
Tequila Tres Ochos

MIDNIGHT MEAL

If the party is going to continue until the wee hours of the morning,
for an optional fee we can surprise your guests
by offering them comfort food to snack on.

• Selection of empanadas• Mini sandwiches, montaditos and mini fleas• Canapés (selection of our chef)• “Miraculous” soup with mint air• Puff pastry salads• Hot dogs and mini burgers• Pizza• Broken eggs with potatoes• Churros with chocolate

OPTIONAL TASTING CORNERS
In addition, we can create the following food corners for your guests:• Asian corner• Mexican corner• Corner of oysters, champagne and caviar blinis with cream cheese• Vermouth & pickles• Corner of gazpachos and cold soups• Iberian cured meat corner• American corner• Corner of sea bass ceviche, bluefin tuna tartare,shrimp tartare from Motril and steak tartare
prepared at the moment• Corner of the Granada orchard• Eggs Benedict Corner• Bao bread corner• Japanese snacks• Seafood corner

SPECIALTY SHOW COOKINGSushi tasting• Table of artisan cheeses with service from our master cheesemaker• Jamon stand with master cutter• Salmon cutter with flavored butters• Tortillas made on the spot
• Malaga-style fried fish counter• Rice and fideuás corner• Barbecue show with live grill