|
Wedding/Debut Package Menu
M O D E R N
Buffet Menu III
Appetizer : Sushi
Sashimi
Steamed
Dumplings
Soup : Mixed
Seafoods
Salad : Tossed
Green Salad w/ Thousand
Island, Vinaigrette & Asian Dressing
Caesar Salad
Apple Potato Salad
Main Entrée : Roastbeef
with Buttered Vegetables
Fish
Fillet with Tartar
Chicken
Pastel
Tuna
Penne Pasta
Rice
Pilaff w/ Corn Kernel
Dinner Rolls
On The Spot : Shrimp
ala Tempura
Carving
on Station
: Lechon w/ Liver
Sauce
Dessert : Buco
Lychee
Mango crepe
Assorted Pastries
Fresh Watermelon and Pineapple
Beverage : Softdrinks
Four Seasons Juice
A m e n i t i e s I n c l u d e d
(W e d d i n g & D e b u t)
1. 3 Layer Cake Fondant Icing – middle layer edible. Sizes are top 7”
middle 12” bottom 16”.
2. Couples table with floral arrangement.
3. Pair of Doves.
4. Guestbook.
5. Signature Frame.
6. Bottle of wine for couple.
7. Bridal Car or Emcee.
8. Use of Pillars or Arch for couple.
9. Presidential table set-up (maximum of 20 persons ) with floral
arrangement.
10. Place cards and menu cards for presidential table.
11. Plate service for presidential table.
12. Buffet set-up with Flowers or Champagne goblets with water works.
13. Tables for cake, gifts and souvenirs w/ elegant skirting.
14. Floral centerpiece and table numbers for guest tables.
15. Candles for presidential and guest tables.
16. Red Carpet with loose petals.
17. Swags or ribbons along staircase and bridge.
18. Complete chinaware, flatware, glassware & linens.
19. Well trained uniformed waiters and buffet attendants.
20. Tiffany chairs for Bride and Groom.
21. Tiffany chairs for presidential table.
22. Tiffany chairs with accent for all guests.
23. Ice Carving (minimum of 150 persons).
24. Bottomless iced tea or juices.
25. Backdrop for the Debutante.
26. Bouquet for debutante.
27. Mother’s Corsage.
28. Eighteen Roses.
29. Eighteen Candles.
30. Food Tasting for two persons.
|
