CATERING SPECIALS - Jubany Events · “Ajoblanco” mimetic with tender almonds Pickled anchovy...
Transcript of CATERING SPECIALS - Jubany Events · “Ajoblanco” mimetic with tender almonds Pickled anchovy...
CATERINGSPECIALS
2015
PREsENTATION
There are always moments in life remembered as magic, unique &
unrepeatable. Days when each detail is perfect, customized and full of sense and
sensitivity.
At Jubany Events, we are in charge of these moments be as imagined. Our challenge is to personalize your celebrations and take care
of the very smallest detail.
All in all, in the hands of a gastronomic proposal, which seeks and meets the balance between the traditional cuisin & quality, with
the modern & bright cuisin amongst the complexity and subtlety.
Under the chef directions, earth products go from the vegetable garden onto the plate, in reinvented recipes, always with local &
seasonal produce.
All team puts effort, enthusiasm and passion into making things right, and together we let our imagination flow for these unforgettable
moments.
Nandu Jubany and all my team
MENU 1
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
Range chicken cannelloni
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
Desserts...
Glass of Catalan cream foam
Coffees, teas and the goodies mad box
MENU 2
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
Range chicken cannelloni
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
Tapas...Prawns, pumpkin gnocchi and crispy Iberian
Iberian pork “secret” over flat bread, sweet onions and mushrooms
Desserts...
Glass of piña colada
Coffees, teas and the goodies mad box
MENU 3
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
Range chicken cannelloni
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
Tapas...Puff pastry with caramelized apple & foie
Prawn cannelloni with fresh vegetables
Roast beef fillet with vegetables and mushrooms
Desserts...
Glass of gin&tonic with different textures
Mini-dessert meringue and citrus
Coffees, teas and the goodies mad box
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
Range chicken cannelloni
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
Tapas...Puff pastry with caramelized apple & foie
Strudel escalivadas vegetables and prawns
The Cod-llauna with chips
Diced veal “melós” with mushrooms
Desserts...
Glass of cherries “Jubany” vanilla and creamy yogurt
Sablé of Passion fruit, banana & yuzu
Coffees, teas and the goodies mad box
MENU 4
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
Iberian ham “Joselito” on crispy baguette
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
Beef steak tartar New York Times
Wine board & “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
At the table...The appetizer dishe
Puff pastry with caramelized apple and mi-cuit foie
Traditional range chicken cannelloni
King prawns with sugared almonds “garapinyades”
Pumpkin gnocchi
Iberian pork “secret” over flat bread, sweet onions and mushrooms
Desserts...
Glass of Gin&tonic
Sphere of cheese-cake and berries
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees, teas and the goodies mad box
MENU 5
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
“Ajoblanco” mimetic with tender almonds
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
“Taco” of organic chicken wings and guacamole
Spicy range chiken “Bombas” from “La Barceloneta”
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
Las tapas...Puff pastry with caramelized apple and mi-cuit foie
Traditional range chicken cannelloni
Scallop with pumpkin gnocchi and Parmesan whey
Fillet steak grillé with virgin olive oil
Desserts...
The nitro lemon
“Ferrero” chocolate giant and hazelnut
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees, teas and the goodies mad box
MENU 6
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
“Ajoblanco” mimetic with tender almonds
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
“Taco” of organic chicken wings and guacamole
Spicy range chiken “Bombas” from “La Barceloneta”
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
At the table...Roasted vegetables and prawns puff pastry
Grilled veal fillet with extra virgin olive oil & sea salt
Desserts...
Glass of red fruits with coconut ice cream and yogurt
Chocolate and passion fruit Sacher
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees and the goodies mad box
MENU 7
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
“Ajoblanco” mimetic with tender almonds
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
“Taco” of organic chicken wings and guacamole
Spicy range chiken “Bombas” from “La Barceloneta”
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
At the table...Traditional roasted range chicken cannelloni
Hake with pumpkin gnocchi, crispy ham and Parmesan whey
Desserts...
Glass of Catalan cream foam
Moshi citrus with berries
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees and the goodies mad box
MENU 8
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
“Ajoblanco” mimetic with tender almonds
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
“Taco” of organic chicken wings and guacamole
Spicy range chiken “Bombas” from “La Barceloneta”
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
At the table...King prawn cannelloni with fresh vegetables & cardinal seafood
Roastbeef over flat bread, sweet onions and mushrooms
Desserts...
Glass of piña colada textures
Massini chocolate truffle
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees and the goodies mad box
MENU 9
standing...Iced raspberries of Bloody Mary with wasabi and celery powder
Mini dried sausage “Jubany”
Mini-pizza margarita with spherical cheese
“Ajoblanco” mimetic with tender almonds
Pickled anchovy wrapped with sour apple and rhubarb
Iberian ham “Joselito” on crispy baguette
Anchovy & olive spreading “Macaron”
Gorgonzola and plum pebbles
Lollypop of foie with white chocolate and Oporto reduction
Nori seaweed cone with tuna tartar & soy caviar
Mini “Patatas bravas” into its “own soil”
“Taco” of organic chicken wings and guacamole
Spicy range chiken “Bombas” from “La Barceloneta”
Beef steak tartar New York Times
specialties showcooking…
Quail eggs “cuban” style
Grilled...
Skewer of octopus & tender bacon neck
Grilled king prawn with foamed mayonnaise & seaweed
Griddled...Omelette “reverse” with ensaladilla russa
Steamed bread with pickled pork neckfat, cucumber and mustard
Cheese board & their wines
& “Inèdit” Estrella Damm beer tasting
soft drinks & appetizer spirits
Cava Freixenet Elyssia Gran Cuvée Brut & Kir Royal strawberries
At the table...Puff pastry with caramelized apple, foie and small contrast salad
Grillé veal fillet served on the slab
Desserts...
Glass of “Gin & Tonic”
The chocolate galaxy with stones & soil
The Cellar...
White wine Alella, Marquès d’Alella Pansa Blanca ‘12
Red wine Terra Alta, Primícia Criança ‘10
Cava Freixenet Elyssia Gran Cuvée Brut
Coffees and the goodies mad box
MENU 10
ADDITIONALProPoSALS
“Joselito” Gran Reserva ham sliced to guests
Puff pastry with caramelized apple and mi-cuit foie
Special selection of wines & sparkling wines sideboard
Fresh shellfish buffet of oysters, whelks & razor clams
Japanese buffet (sushi, makis, niguiris ...)
The Tin: Special conserves, selected tins, vegetables chips, whelks and pickle stick
Buffet rice: Sea cucumber dry rice
special cocktails open bar
Selections of special Gin & Tonics’
Alcohol free cocktails
Mojito, Caipirinhes, Daikiri, Caipiroskas ...
Thousand layers of puff pastry & pudding cream
Mini hot dogs made at the moment nt
Hot chocolate & “xurros” (long fritters)
Goodies
Supplement with Malta whisky or superior
Open bar schedule
Daylight wedding, until 23:00 pm
Nightlight wedding, until 4:00 am
suplement from the 23.00/04.00 h
sPECIAL COCKTAILs AT THE oPEN BAr
CoNTACTJubany Events
Ctra. de Sant Hilari, s/n08506 Calldetenes (Barcelona)
Mr. Xavi Orte Tel. 639 184 492 [email protected]
www.jubanyevents.com