AC Hotels Events Menu - marriott.com · Octopus salad with Wakame seaweed ... Pasteis de Nata Vanilla mead cheesecake Pecan and salted toffee puff pastry Mini Paris-Brest Sweet cream

EVENT MENU

AC Hotel Ambassadeur 50-52 Chemin des Sables, 06160 Antibes Juan Les Pins T: +33 4 92 99 75 25 F: +33 4 92 99 70 17

LUNCH AND DINNER

2

LUNCH AND DINNER

3

LUNCH & DINNER

AC Hotel Ambassadeur 50-52 Chemin des Sables, 06160 Antibes Juan Les Pins

Choose: one starter, one main course and one dessert.

STARTERS

Chilled roast beef with Granny Smith apples

Andalusian gazpacho with deep-fried king

prawns

Focaccia with cured ham and mozzarella

Mixed leaves salad flavored with vintage vinegar

Cucumber gazpacho with marinated feta

Carrot iced velvety soup, orange infusion

Ice salt cod and young potato, piquillos

vinaigrette

Marinated raw salmon with sour cream and local

mixed leave salad

Lebanese crunchy vegetable salad

MAIN COURSES

Sea bream fillet on a bed leeks infused with

anisette

Stuffed squid “à la niçoise” and New Zealand

spinach

Rosefish fillet served with pilaf rice and

ratatouille juice

Hake tournedos, mashed potatoes olive oil

flavored

Beef stew with orange

Potato gnocci

Traditional veal stew in white sauce, pilaf rice

and seasonal vegetables

Chicken breast fillet, potato gratin and juice

reduction

Sauté of veal Marengo with olive pasta

DESSERTS

Thin Apple tart

Black Forest cream cake

Chocolate brownie, light crustard cream with

Madagascan vanilla

“Opéra” coffee cake

Chocolate puff pastry with salted caramel butter

Pineapple carpaccio refreshed with coconut

Apple crumble tart

Fine mousse of pear tart

4 AC Hotel Ambassadeur 50-52 Chemin des Sables, 06160 Antibes Juan Les Pins

LUNCH & DINNER


STARTERS

Potato salad with lemon-infused young mackerel

Raw vegetables assortment

Local mixed leaves salad flavoured with vintage

wine vinegar

Salmon and seafood terrine with tangy

condiments

Chicken caesar salad

Octopus salad with Wakame seaweed

Fresh avocado with crab and Espelette pepper

Marinated raw monkfish carpaccio with

raspberries and crunchy salad

Foie gras mousse with rocket salad

MAIN COURSES

Herb-crusted sea-bass fillet served with mashed

and pie sweet potatoes

Thick salmon steak with braised fennel and red

onion chutney

Thick corb steak, lightly whipped celery cooked

in salt crust, virgin sauce

Anglerfish medallion aioli-style

Ox cheek braised in red wine, potato and carrot

gnocchi, chervil butter

Duck leg confit with baked potatoes

Satay chicken wok

Slow-cooked pork belly in a Dolce Forte sauce

DESSERTS

Crème brûlée-style tartlet

Tatin tart

Tiramisu

Three chocolate delight

Vanilla mille-feuille

Chocolate dome

Vanilla and caramel bavarois

Strawberry “Fraisier” cake


LUNCH & DINNER


STARTERS

Foie gras Terrine with exotic chutney and sour

dough toast

Rare-cooked tuna niçoise salad with crunchy

vegetables

Marinated raw salmon served with local mixed

leaves salad and balsamic vinegar

Sea bass tiradito with vegetables pickles

Tartare and gazpacho of beetroot, flax and

gourd seeds, sherry vinegar

Layered smoked salmon with brousse cheese

and fennel confit

Green peas and smoked bacon crème brûlée

Mushroom flan, young potato citrino oil-flavored

emulsion

MAIN COURSES

Tandoori monkfish medallion on a bed of

tarragon-flavoured chicory

Back of cod fish, white beans simmered with

Iberian chorizo

Thinly-sliced fillet of John Dory with stewed

fennel pesto flavored

Red mullet fillet with a diced olive ratatouille

Lamb shank served with bulgur tagine garnish

Duck breast raspberry vinegar turnip and duck

lag Parmentier

Slow-cooked rump of veal with sarlat-style

potatoes

Preserved lamb curry flavoured with pilaf rice

and roasted almonds

DESSERTS

Raspberry and white chocolate cake

Salted caramel butter millefeuille

Chocolate passion delight

Dark chocolate pyramid with hazelnut and puffed

rice

Three chocolate puff pastry

Lemon meringue tart

Chiboust cream apricot tart

Glazed chocolate and raspberry cake

BUFFETS


Minimum 30 people

7

“ADRIATIC” BUFFET


Buffet includes : 1/3 of mineral waters, 1/3 of wine and coffee.

Starters

Tomato and mozzarella layered salad

Riviera pâté

Vitello tonnato with parmesan shavings and rocket

Piemontese salad

Ambassadeur-style bruschetta

Italian cured meats board

Main Courses

Penne pasta with a choice of two sauces - Napolitan, Bolognese or Pesto

Pan-fried veal seasoned with gremolata

Macaroni and ricotta gratin with New Zealand spinach leaves

Sea bream fillet with pesto and seasonal vegetables

Cheese board

Desserts

Assortment of sliced fruit

Traditional tiramisu

Italian meringue

Torta Caprese

Panettone

8

“NICOISE” BUFFET



Starters

Dressed pasta salad with artichoke

Stuffed vegetables

Thick fried pancake of chickpea flour & tapenade

Niçoise salad

Pissaladière (traditional pizza with olive and anchovies)

“Nissa la bella” focaccia

Main Courses

Herb-crusted sea bass with niçoise ratatouille

Hearty beef and orange zest stew with pesto gnocci

Cheese board

Desserts


Swiss chard pie

Individual lemon meringue tart

Tropézienne tart

Chocolate praline mousse

9

“HEALTHY” BUFFET



Starters

Grilled chicken caesar salad

Fresh avocado with citrus fruit and prawns

Raw vegetable selection

Beetroot gazpacho with flax seeds

Inca rice salad

Deep-fried seasonal vegetables with yoghurt and garlic sauce

Main Courses

Steamed cod with seaweed butter with durum wheat risotto

Cushion of veal simmered in a light vegetable broth

Cheese board

Desserts

Fruit soup served in a glass

Fresh fruit skewers

Low fat fresh cream cheese with mango coulis served in a glass

Coconut milk tapioca and gluten-free muesli served in a glass

Individual seasonal fruit tart

10

“MEDITERRANEAN” BUFFET



Starters

Mediterranean salad

Tzatziki cucumber

Spanish-style grilled bread with tomato

Chilled chorizo tortillas

Pesto and mozzarella focaccia

Herb tabouleh

Main Courses

Minced beef kofta skewer with diced vegetable polenta

Sea bream fillet in citrus with local vegetable assortment

Cheese board

Desserts

Sliced fruit assortment

White wine-poached seasonal fruit served in a glass

Panna cotta with seasonal coulis

Chocolate catalan cream chocolate

Selection of Maghreb sweets

11

“RISING SUN” BUFFET



Starters

Asian-style raw salmon

Mini vegetable springrolls

Octopus salad with spicy wakame seaweed sauce

Vegetable samosas

Assortment of spring rolls

Fresh cucumber with peanut sauce

Main Courses

Tuna with a sesame crust served with stir-fried vegetables

Bo bun-style chicken served with fried noodles

Cheese board

Desserts


Pineapple rice pudding

Mango mousse with diced mango

Passion fruit tart infused with carrot

Exotic fruit salad

12

“RUSTIC” BUFFET



Starters

Il Perugino lentil salad

Crispy salad with crab, cashew nuts and wasabi vinaigrette

Chilled roast beef with Granny Smith apple

Smoked duck

Green bean salad with smoked bacon

Potato salad

Main Courses

Braised shoulder of lamb served with Dauphiné style creamed potatoes oven grilled

Hake tournedos with seasonal vegetable fricassee

Cheese board

Desserts

Fresh fruit salad

Tatin tart served with thick cream


French pear tart

Pecan brownie

13

“CREOLE” BUFFET



Starters

Cod fritters

Vegetable samosas

Cumbawa porkballs

Creole-style coriander sausage

Shredded cooked vegetables

Creole rice with turmeric

Main Courses

Carry d’espadon

Rougail sausage (swordfish reunionese style with spiced chutney sauce)

Red bean stew served with pilaf rice

Mango and tomato sauce

Cheese board

Desserts

Mango and vermicelli soup

Chocolate banana tart with a hint of Jamaican pepper

Coconut rocher

Sweet potato cake

Slicesd fruit assortment

14

FINGER BUFFETS

10 items

15 items

20 items

Show cooking (fees apply)

Seasonal risotto


15

Hot Selection

Quail medallion

Capon skewer

Cheese kromesky fritter with honey

Hanger steak skewer

Pork skewer

Cod fritter

Spiced mini churros

Ham and Mozzarella panini

Duck burger

Breton-style mini scallop

Mini chicken and cheese burger

Poppy seed small puff pastry with emmental

Chicken and mushroom vol-au-vent

Japanese-style breaded prawn

Goat cheese panini

Black bun bacon burger

Salmon skewer

Cod fish Parmentier

Mini scallop stuffed with Echiré butter

Rossini-style burger

Cold Selection

Pressed scallop carpaccio

Mini smoked salmon focaccia hearts

Salmon and trout fish roe canapé

Gingerbread with foie gras

Marinade of crayfish

Goat cheese pyramid on a vegetable tartare

Mediterranean selection served in a glass

Foie gras “Opéra”

Salmon skewer

Foie gras éclair

White truffle and hazelnut savoury macaroon

Beef carpaccio and Parmesan

Andalusian gazpacho

Trio of mini tartares

Sweet Selection

Mini Kouign amann

Mini Tropézienne tart


Caramel and chocolate cheesecake

Pasteis de Nata

Vanilla mead cheesecake

Pecan and salted toffee puff pastry

Mini Paris-Brest

Sweet cream puff pastry

Vanilla crème brûlée

Individual chiboust cream tart

Mini toffee apple tart

Mini Tatin tart

Mini raspberry tart

Pineapple cake

Lemon tart

Salted toffee puff pastry

Mini Paris-Brest

COFFEE BREAKS


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COFFEE BREAKS


Hot drinks included with all of our coffee break options: Filter coffee*, skimmed and semi-skimmed milk, tea, herbal tea, lemon, honey

Cold Drinks: Evian, Badoit

* Nespresso pods only available in our AC VIP package

AC SIGNATURE

Cold Drinks

Grapefruit juice & orange juice

Sweet Snacks (choose 3 options)

2 mini croissants and/or danish

2 mini pain au chocolat

1 salted caramel mini tart

1 fresh fruits salad

2 chocolate twist pastries

1 mini cannelé

Savoury Snacks (choose 3 options)

1 mini quiche lorraine

1 cheese puff pastry

1 mini pizza

2 poppy seeds and cheese puff pastries

1 Andalusian gazpacho

AC BUSINESS

Cold Drinks:

Cranberry juice & orange juice


2 sugared puffs

2 cookies

1 exotic fruits salad

1 sugared mini brioche

2 madeleines

1 mini muffin



1 mini tortilla

1 vegetable samosa

2 cod fritters

1 mini sushi roll

AC RELAXATION

Cold Drinks:

Freshly-squeezed orange juice & water

infused with seasonal fruit


Fresh cream cheese berries

1 mini éclair (coffee/chocolate/vanilla)

1 mini doughnut

2 mini fresh fruit skewers

1 mini coconut snow balls

1 granola bar


1 mini club sandwich

1 mini smoked salmon focaccia heart


1 mini grilled ham and cheese sandwich

1 cured ham canapé

18

COFFEE BREAKS


Hot drinks included with all of our coffee break options: Filter coffee*, skimmed and semi-skimmed milk, tea, herbal tea,

lemon, honey

Cold Drinks: Evian, Badoit

* Nespresso pods only available in our AC VIP package

AC JUANAISE

Cold drinks:

Non-alcoholic Juanais mojito & savory-infused iced tea


1 mini Tropézienne tart

1 mini lemon tart

1 mini pine nut tart

1 mini orange flavoured chocolate mousse

1 mini chocolate tart

1 berries and basil soup


Raw vegetables and anchovy dip served in a glass

Grilled vegetables served in a glass

1 smoked salmon canapé

1 potato-wrapped prawn

1 cheese puff

AC VIP

Cold drinks:

Champagne (1 glass per person) & fresh fruit slushy


2 mini mille-feuilles

3 mini fresh fruit and berries skewers

1 mini chocolate “Opéra” cake

2 macaroons

2 panna cottas, citrus flavored

2 mini Paris-Brest


1 foie gras finger roll

Asian-style tuna tartare

1 mini salmon caroline

1 mini Pan Bagnat sandwich

1 mini cheeseburger

COCKTAILS AND CANAPÉS



APERITIFS & COCKTAILS

Welcome drinks

Kir, punch or glass of wine (red, white and rosé)

Peanuts, olives and salted mix

Ambassadeur Cocktails

Choice of 2 cocktails:

1 alcoholic cocktail

or

1 non-alcoholic cocktail

Four canapés

Peanuts, olives and salted mix

Open bar

With a choice of: Whisky (Ballantines), Gin

(Gordons), Martini (White/red), Campari, Vodka

(Wyborowa), Pastis, Rum (Havana Club),

red, white and rosé wine (Bastide St Antoine), beer,

soft drinks, fruit juice and mineral water.

Open bar with Champagne

Same choice of drinks as above with Champagne


CANAPÉS

Salmon and trout fish roe

Goats cheese pyramid on vegetable tartare

Gingerbread with foie gras

“Foie gras “Opéra”

Cheese kromesky fritter with honey

Salmon skewer

Foie gras éclair

Andalusian gazpacho

Capon skewer

Cod fritter

Poppy seed small puff pastry with emmental

Japanese-style breaded prawn

Beef carpaccio and parmesan

Mini sushi

WEDDING


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WEDDING MENU COMBINING ELEGANCE AND PLEASURE FOR YOUR ENJOYMENT


Prosecco Kir (blackcurrant, blackberry, raspberry, peach)

4 canapés selected by our chef

****

Gers duck foie gras terrine with exotic fruit chutney and country leaf toast

Gilthead seabream with mango and avocado

Squid carpaccio with lemon, local mixed leaves salad with vintage vinegar, rucola’s pesto and parmesan shavings

****

Thinly-sliced fillet of John Dory served with mashed potatoes and virgin basil-flavoured dressing

Cod steak served with herring, onion preserve with thyme, fishbone juice sherry flavored

Red mullet fillet on a bed of anisette-infused fennel, bouillabaisse juice

****

Chef’s choice of palate cleanser

****

Duck fillet, seasonal simmered vegetables

Loin of veal with macaroni au gratin and white mushrooms

Slow-cooked guinea fowl supreme with asparagus fricassee

****

Brie stuffed with nuts, local mixed greens with old vinegar

****

Set piece or wedding cake

½ bottle of mineral water, ½ bottle of wine: Bastide Saint Antoine: IGP Var region Vin de Pays

White (Ugni or clairette)

Red (Grenache/Syrah/Cabernet sauvignon)

Rosé (Grenache/Cinsault)


WEDDING MENU COMBINING ELEGANCE AND PLEASURE FOR YOUR ENJOYMENT

Open bar 1hr (Gin, vodka, pastis and soft drinks)

5 canapés selected by our chef

****

Tartare of cooked prawns with kumbawa cream

Foie gras terrine, Granny Smith apple jelly, pineapple chutney and toasted brioche

Seasonal mushroom royale

****

Turbot, truffle-flavoured cauliflower mousse and raw cabbage tabbouleh

Medallion of monkfish, sweet potato cake and New Zealand spinach

Cob steak with white beans simmered with Iberian chorizo

****

Chef choice of palate cleanser

****

Beef tenderloin with nori seaweed and Boulangère potatoes

Loin of lamb in a herb crust served with mashed zucchini and artichoke

Slow-cooked Bresse chicken supreme served with potato gratin and Dolce Forte sauce

****

Brie stuffed with nuts, seasonal green salad with vinaigrette

****

French or English wedding cake

½ bottle of mineral water, ½ bottle of wine Figuière “Le Saint André”, Mediterranean IGP

White (Vermentino)

Red (Grenache/Syrah/Cabernet/Cinsault)

Rosé (Syrah/Cinsault/Grenache/Cinsault)


CHILDREN’S MENU UNDER 12 YEARS

Tomato and mozzarella

Or

Smoked salmon on toast

****

Chicken supreme served with French fries and seasonal vegetables

****

Homemade chocolate cake or ice cream

Soft drinks & mineral water


LUNCH BOARDS - LUNCH BOXES


LUNCH BOX

Sandwich

Prepared salad

Bag of crisps

Piece of fruit

Seasonal tart

33cl soft drink

50cl bottle of water

LUNCH BOARD

Sandwich

Prepared salad

Bag of crisps

Piece of fruit

Seasonal tart

33cl soft drink

50cl bottle of water

28

WINE


29

WINE


Published prices are per person and include all taxes.

House Wine

Bastide Saint Antoine: IGP Var region Vin de Pays

White (Ugni or clairette)

Red (Grenache/Syrah/Cabernet sauvignon)

Rosé (Grenache/Cinsault)

Mid-priced Wine

Figuière “Le saint andré”: Mediterranean IGP

White (Vermentino)

Red (Grenache/Syrah/Cabernet/Cinsault)

Rosé (Syrah/Cinsault/Grenache/Cinsault)

Superior Wine

Château M de Minuty Côte de Provence

White (Sémillon/Rolle/Ugni-Blanc)

Red (Grenache/Syrah/Carignan)

Rosé (Grenache/Tibouren/Cinsault)

Sparkling Wine

Crémant de Loire Wolfberger (Riesling/Pinot noir and blanc)

Prosecco

Prosecco Villa Miazzi Trevise (Prosecco grape)

House Champagne

Nicolas Feuillatte Brut (Pinot noir and Meunier grapes,

Chardonnay)

Superior Champagne

Mumm Cordon Rouge (Chardonnay, Pinot meunier, Pinot noir)


TABLE DECORATION

We offer a table decoration service to match your company logo (corporate colour) which includes:

water glasses, table runners, napkins.

Table centrepieces available POA

Documents

AC Hotels Events Menu - marriott.com · Octopus salad with Wakame seaweed ... Pasteis de Nata Vanilla mead cheesecake Pecan and salted toffee puff pastry Mini Paris-Brest Sweet cream