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Wedding/Debut Package Menu
F A N T A S Y
Buffet Menu IV
Appetizer : Sushi
Sashimi
Ukoy
Bits
Soup : Shabu
- Shabu
Salad : Tossed
Green Salad w/ Thousand
Island, Vinaigrette & Asian Dressing
Steamed Rainbow Fish Salad
Waldorf Salad
Main Entrée : Lengua
Perfection
Chicken Roll
with Ham and Cheese
Mixed
Seafoods with Oyster Sauce and Onion Leeks
Salmon
Topped Spinach Fettuccine
Organic
Brown Rice with Corn Kernel
Rice Pilaff
Dinner Rolls
On The Spot : Grilled
Prawns
Tuna Kebab
Carving
on Station
: Lechon w/ Liver Sauce
Dessert : Halo-Halo
Bar
Fresh
Cut Fruits
Crepe Samurai
Beverage : Softdrinks
Iced Tea
Tutti Fruitti 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.
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