BANQUETING KIT

BUFFETS

MENU I30€ per personDrinks not included.

At your choice:3 Simple salads1 Soup 1 Fish dish1 Meat dish1 Vegetable dish1 Mousse 2 Laminated fruits

MENU II45€ per personDrinks not included.

At your choice:3 Simple salads1 Compound salad1 Starter 1 Composed soup 1 Fish dish1 Meat dish1 Vegetable dish or 1 side dish 1 ‘Pão-de-ló’ | Sponge cake 2 Laminated fruits1 Pudding

MENU III55€ per personDrinks not included.

At your choice:4 Simple salads2 Composed salad2 Starter 1 Simple or composed soup 1 Fish dish1 Meat dish2 Vegetable dishes1 Side dish 1 ‘Pão-de-ló’ | Sponge cake 2 Laminated fruits1 Pudding 1 Sweet

SimpleCarrot • Rocket • Wild Onion • Corn • Cucumber ï Tomato • Purple cabbage • Chinese cabbage • Grated celery •Beetroot • Mushrooms ï Lettuce

ComposedCapreseMozzarella, tomato and pesto

Macedonia SaladBrunoise cooked vegetables with mayonnaise, egg ‘mimosa’ and ham

Sicilian Salad Mixed lettuce, prosciutto slices, mozzarella, nuts and oregano

Mona Lisa SaladMacaroni pasta, dry fruits, tomato, green peppers, cucumber and corn

Tuscany Salad Bread sliced, tomato, cucumber, olives, capers, tuna

Vegan SaladQuinoa, tofu, marinated ginger and goji seeds

Grandma´s Salad Chickpeas, codfish slices, onion, boiled egg and parsley

Bisinho SaladBlack beans, smoked pig´s ear, olives, garlic, tomato and wild onion

Greek Salad Lettuce base, yogurt and cucumber sauce, olives and feta cheese

Parmentier SaladPotatoes, aromatic herbs, capers and ham

Roasted SaladZucchini, auberge, celery, garlic, tomato, carrot, balsamic vinegar and mint

Floridense SaladSurimi, orange, leek, cocktail sauce and apple

Siam Salad Rice noodles, rocket salad, marinated ginger, mint, coriander, shrimp and lime

SALADS

Codfish and fried onions puff pastry Tapenade roasted squid tentacles Green octopus ‘Patanistas’Fried codfish

Crunchy chickenSalgadinhosFried codfish balls, shrimp patties and meat croquette

‘Alheira’ cromesqui and vegetable coal (Supplement 4€ per 10 people)

Whitefish and peppers pastry Salmon and seaweed carpaccio(Supplement 8€ per 10 people)

Sea bream Parisian style (Supplement 8€ per 10 people)

Whitefish Belle Vue style(Supplement 10€ per 10 people)

Poultry meat galantines with ‘francesinha’ flavors(Supplement 10€ per 10 people)

Plate of a selection of cold roasted meat and saucesPig, turkey and steer (Supplement 8€ per 10 people)

Beans and pie tie with mintCheese and sweet potato pie Potato and chorizo tortilla Quiche LorraineVegetarian quicheTuna and leek quiche Goat cheese and spinach quiche Homemade meat piePissaladière salty pieCaramelized onions, anchovies, olives and herbs

‘Flamenga’ pieBread dough, potato, nutmeg, cream, cheese and bacon

STARTERS

SOUPS SimpleVegetables • Pees • From the garden • Cauliflower • Carrots and ginger • Broccoli and basil • Tomato and oreganos • Chickpeas with cumin • Creamy mushrooms • Toasted lettuce

ComposedVegetables, red beans, savoy cabbage and carrotsOnions and carrots, pointed cabbage, chickpeas and leek Carrot and garlic, potato, olive oil, bread and wine chorizo Butter beans, rice, Portuguese cabbage, olive oilSweet potato, onions, slices of codfish and zucchini

FishFish banquetPerch and hakeSalted codfish, traditional styleSquid tentacles ‘Lagareiro’ stylePerch Grenoblese styleGrilled sea bass ‘Moleira’ styleSquid and beans stewSalmon and citrus Hake in a roasted garlic crust Ray fish in roasted butter Fish stew Marseillaisa styleDried codfish ‘Brás’ style

MeatStuffed pork loin in ‘alheira’ and plum Chicken Fricassé and black cherryLam Navarin style Confit steer hand cooked in fire wood woven(Supplement 8€ per 10 people)Pork roast with pineapple and cloves Homemade lasagna ‘Rojões’ Santa Eufemia style | Pork meat Pork meat ‘Alentejana’ stylePig and sausages ‘açorda’ Turkey Fricassé with herbs supreme sauce Meat sticks Campino styleVeal, liver, kidneys, ham

HOT DISHES

VegetablesMixed roast veggies ‘Migas’Sprouts crumbles

Roasted potatoes with garlicGlazed carrots with orange and gingerVegetables provincialsBread crust, herbs and garlic

Peppers and saffron phocéénne Smashed potatoes and herbs Creamy mashed spinach Aubergine gratin Zucchini gratinGratin dauphinoisCabbage gratin Siciliana style with parmigiana cream

Risotto al verdeMushrooms risotto Penne with tomato sauceMacaroni and cheese gratin Creamy ‘polenta’ | Cooked corn mealPearl barley confit with roasted onions Vegetarian lasagnaBlack Risotto with celery steam Chickpeas and toasted sesame Aromatic herbs semolina with dryed fruits Creole rice

MousseBlack chocolate • Milk chocolate • White chocolate • Fruit • Coffee

FruitSeasonal laminated fruit

‘Pão-de-ló’Traditional • Chocolate • Egg

PuddingCaramel custard and popcorn • Cream cheese caramel custard • Caramel custard • Egg • ‘Abade Prisco’ • Parisian style • Red fruits pannacotta • Tutti frutti jelly with pieces of fruit

Other sweetsNew York cheesecake • Lemon meringue pie • Orange tart with malt chantilly • Chocolate éclair geant • Coffee éclair geant • Praliné éclair geant • Roasted pineapple, anise and lime • Pear soaked in wine • Salty crumble • Imperador style rice • Norwegian omelet flamed in rum (supplement 4€ per 10 people) • Carrots and chia tart

PASTAS RISOTTO

DESSERTS

MENU

HotArtichoke tartelette, pepperoni, fig 9€ vinaigrette Ravioli of wild herbs and ricotta, roasted 15€ chestnut broth Fresh shrimp, and candied vegetables, 16€ roasted lettuce cream Crunchy egg and scraped bottarga, 12€Granny Smith mix Poultry truffle Quenelle, mashed puree 20€ Fennel puff pastry with saffron, 14€morrone peppers, anise sauce

ColdCreme brulée of thin goat cheese, 9€pickles of honey vegetablesTuna carpaccio with seaweed powder, 13€radish tartar, wasabi salicornia Salmon Parisienne style with vegetables 13€and a filling of chives mayonnaise Roast veal carpaccio, crème parmigiana 22€and tuna confit Bream tartar and soft garlic cream 9€roasted Vegetable garden, pea mousseline 9€and candied gem ointment Laminated octopus, red pepper honey, 16€ smoked sesame

VegetarianGreen asparagus risotto 12€Vegetables Greek style, roasted onion 14€ mousseline Wheat boulghour stewed, glacier 13€apricot, crispy zucchini Homemade Gnocchi with herbs from 12€our garden and basil pesto Pasta tagliata badly cuted pressed in 14€celery flower, toasted nutmeg sauce

STARTERS

MAIN DISHES

FishWhite stew of monkfish and 20€clams crumb Salmon, soya beans risotto and 20€marinated fennel Marinière of scallops and European 24€plaice, watercress butter Salted codfish ‘Village’ style, roasted 23€peppers in the wood-fire oven Stewed sea bass in white onion soubise, 25€ creamy late-harvest sauce Venere black risotto with loafer and 27€ coriander foam Rooster fish, bisque of shrimp from 33€the coast Shrimp Pithiviers, stewed brill with 34€garlic and chopped truffle Brill in noisette butter, creamy smoked 36€ mashed potato

MeatBull confit winemaker style, with 20€smoked mousseline of broad beans and watercress Curled pork tenderloin with spinach 21€and soft grapes ‘Arouquesa’ veal tenderloin, basil 22€béarnaise sauce and celery darphin Free range chicken galantine with 20€truffle flavors and glazed chives in logs Roasted suckling pig with tandoori 24€flavors, potato gratin and orange texture Seared veal in oriental pepper sauce, 26€potato leaf and gratin of Portuguese chard Baby goat Loin in a crust of herbs and 27€ licorice, baked locust beans in garlic butter Roasted goatling confit cooked in 30€charcoal, sausages and traditional Portuguese ‘migas’ Veal loin Château Rossini style, truffle 32€ dauphine and sautéed pack choy

A caramelized pineapple in lime 8€and vanilla couscous cream Chocolate fondant in low temperature 8€with orange cream White chocolate dome with basil and 11€ manga nectar Rose and pear cream choux 10€White coffee Pavlov broad bean tonka 10€Creamy parfait of liquor ice with 12€mascarpone light cream Homemade Praliné profiteroles 12€Lemon and merengued Yuzu: 12€our Chef´s own interpretation Local wild strawberries ‘à Garoto Velho’ 13€style, exotic ‘farofa’ and Jasmin English cream

DESSERTS

COFFEE BREAK & SNACKS

Coffee, milk, flavored water, selection of teas and Douro41 cookies4.50€ per person

Standard Coffee break + 3 choices: 6€ por person/per servingStandard Coffee break + 6 choices: 10€ por person / per servingStandard Coffee break + 9 choices: 14€ por person / per serving

SweetsWalnut braid Mini bread with chocolateRaisins rollMini croissants‘Pastéis de nata’ | Mini cream custard tart Selection of mini muffins Mini butter ‘financier’ Strawberry jam crepes

SaltyRice and tandoori seeds Chip crakers Curry and Grana Padano cookies Vegetable fingers and yogurt dip Quiche LorraineSalty tart of olives and onions in bread dough Mini finger sandwich of cheese and mustard Mini finger sandwich of tuna and salad Mini finger sandwich of ham and herbs butter Homemade vegetable chips geantes

CakesLemon sponge cakeChocolate cakeCoffee and vanilla cake

FruitSupplement of 0,50€ per person per serving

Seasonal fruit Carrots and ginger shot Pineapple and coriander Strawberries and pears Peach iced tea Detox iced tea

STANDARD

CHOICES

COMPOSED

Coffee, milk, water, selection of cold and hot teas and homemade infusions 8€ per person/per day

To give you energy throughout the day:Ginger and lime homemade cookies (Supplement of 2€ per person)

Popcorns half salty (Supplement of 1€ per person)

Rice and seeds salty crackers (Supplement of 2€ per person)

Vegetables chips geante (Supplement of 2€ per person)

9€ per person/per box

1 Mineral water 1 Natural juice 1 Natural or fruit yogurt1 Piece of fruit1 SandwichButter, cheese and hamORPizza dough sandwich, chicken, rocket, tomato and mayonnaise (1.50€ supplement)

Homemade bread, prosciutto, lettuce, greeted carrot and balsamic vinegar (1.50€ supplement)

Homemade bread, roasted aubergine, marinated zucchini, tomato confit and herbs vinegar(1€ supplement)

Finger sandwich of marinated salmon, cucumber, ginger, radish and lemon vinegar (2€ supplement)

COFFEE STATION

SNACK BOX

TERMS AND CONDITIONS

TERMS AND CONDITIONS

NUMBER OF PARTICIPANTS AND CHOICE OF MENUS1. The prices are valid for groups of more than 10 people, with the same menu.2. They can be changed due to seasonal products and are subject to confirmation.3.mPrices include VAT at legal rate.4. The hotel must be informed in writing of the final number of participants attending the Event at least 15 days in advance.5.mThe final number entered will be considered the minimum at the time of billing.6.mThe hotel is not responsible for providing a service to a number of persons more than 5% of the stipulated (when the increase occurs less than 24 hours for service) or 10% (when the increase occurs less than 48 hours for service).7. The choice of menus must be communicated 30 days in advance, otherwise the confection of the delicacies may not be possible.8. The hotel should be advised of all guests with food restrictions at least 15 days in advance.9. Fish dishes may change due to availability in the market. Changes will be communicated up to 48 hours before.10. Due to the seasonality some products may not be available at certain times of the year, they will be indicated and replaced by an equivalent product.11. The wine services will be informed to the client 7 days in advance.12. Equal menu for all elements of the group.13. Price per person does not include drinks.14. Price for children from 4 to 12 years, have a reduction of 50% of the value per person.15. Length of service: 3 hours with a tolerance of 30 minutes.16. After dessert, the beverage service will end - when added as a banquet menu supplement.

LATE ARRIVAL FOR MEALS60-minute delay: Application of a 15% surcharge to the value per person/meal.90-minute delay: Application of a 30% surcharge to the value per person/meal.

FOOD AND DRINKSNo food brought and/or taken by the organizers or their guests should enter and/or leave without previous signing of terms of responsibility drafted by the Hotel administration.

CORKAGEIf clients bring wine, a corkage fee of €10 will be charged per bottle of wine opened, and €15 for spirits per bottle.

LOSS/THEFT OF GOODS AND SAFETY OF HIRED LOCATIONSThe Hotel is not responsible for loss/theft of goods, objects or other valuable items present during the event. Additional safety should be hired and paid by the client with prior notice and the hotel’s authorization. The Hotel does not assume responsibility for any items left in the banquet and meeting areas after the event.

AUDIO-VISUAL EQUIPMENTThe Hotel may hire and supply audio-visual equipment, if this is requested with due prior notice.The client must specify as precisely as possible the type of material needed.If the client chooses to rent and install the equipment directly, the Hotel will not be responsible for it or any technical assistance.

DECORATIONS, ADVERTISING, FLAMMABLE, TOXIC AND SYNEATIC PRODUCTSThe placing of posters or any other type of decoration or publicity must be supplied by the client, subject, however, to prior authorization by the Hotel, who may refuse it.Flammable materials, such as: fireworks, gas, coal, toxic products or any other products that cause irritations, are not permitted under any circumstances.No decorations may be placed in front of fire extinguishers, emergency exits or close to energy sources.Nothing should be affixed to floors, walls, ceilings or columns with nails, screws, pins, tape or any other mean of suspension that may cause damage.The costs arising for the repair of any damage caused to the Hotel’s installations or equipment will be the sole responsibility of the client, and the Hotel is authorized to charge for any such amounts.

ENTERTAINMENTThe Hotel should always be notified beforehand of any entertainment and approve it under the terms and schedule agreed upon.The payment of licenses and other authorizations are the responsibility of the client.

NOT INCLUDED Decoration, entertainment and accommodation.

PROVISION OF SERVICEThe Hotel is released from its obligation to provide rooms or other spaces in the Hotel that may be subject to reservation if the Hotel is unable to do so due to cases of force majeure, acts of government or other authorities, wars, hostilities, civil disturbances, strikes, lock-outs, riots, epidemics, quarantines, or due to any other situation outside the control of the Hotel.The Hotel is not responsible for supplying the reserved spaces if rendered unable to do so because of any of the causes.

PAYMENT AND INVOICING DETAILSThe conditions of payment previously established between the Hotel and the client must be obeyed, and the details for issuing the invoice must be supplied upon the confirmation of the event (name, address, taxpayer number).After issuing the invoice, the Hotel is not responsible for the absence of any information that was not provided beforehand (for example: order number, purchase order, etc.).

WEDDINGS

Ask our team for a suggestion tailor made.Prices include VAT and tax services and are subject to changes

without previous notice.

WELCOME

Mini brioche with tuna confitGrilled aubergine with mozzarella cheese and balsamic sauceCherry tomato with fresh cheese and herbsMini goat cheese creme brulée and pearDry fruits nougat with peppersMini toast with olive butter and mackerelBlinis cremette with salmon and dillCured salmon with soy and toasted pineappleSwedish bread with dill cremette and marinated salmonCelery and carrot stew with sesame humusGrilled eggplant with anchovies Roasted vegetables ‘Mille Feuille’ with marinated olives tapenadeFresh ceviche from the marketMeat tartar on a wine mustard sauce Salted codfish slices in melba toastsMarinated mushrooms profiteroleSeared watermelon with tarragonMarinated melon with smoked ham and tarragonStrawberries with Aperol zestRose and ginger Maki with tunaCarrots and salmon MakiRoasted vegetables caviar with parmigiana biscuits

Guacamole with tomato and ginger tartarTomato broth with basil and ginger concasséCreamy carrot juice and cumin milk White Gazpacho with fleur de selFennel frappe with sardine rilletteCreamy cucumber and musselMelon velouté with ham speckCorn velvet with wasabi oilCreamy roasted aubergine with pinionFrappe of watermelon and tarragon milkRed fruits cappuccino with roasted vegetables caviar

COLD

TO REFRESH

French garlic tart with curd pestoHam ‘croque-monsieur’Poultry toast with truffle and mushroomsCaramelized onion in pizza bread with olives, anchovies, oreganoSpinach quiche, pine nut and buttery cheese Smoked bacon tart, nutmeg, fried onionCarrot tempura, beans, teriyaki sauceCrispy sausage, fig and charcoal‘Quenelle of quail’, peanut, mimosa eggCreamy egg and green asparagusCreamy egg and shrimpCreamy egg and mushroom

14€ per person2 cold +1 refresh + 1 hot Drinks not included

20€ per person2 cold + 2 refresh + 2 hotDrinks not included

22€ per person4 cold + 3 refresh + 3 hotDrinks not included

TO BITEHOT

MAKE YOUR CHOICES

WELCOME DRINK

À TERRAÀ TERRA sparkling wine selectionDraft beer or bottle beerNon-Alcoholic cocktailsFlavored water À TERRAOrange juice15€ per person/per hour

Douro41Welcome cocktail with sparkling wineAlcoholic and non-alcoholic cocktails À TERRA white, red and sparkling wine selection Draft beer‘Beirão’ LiquorBrandy CRFWater with and without gasFlavored water À TERRAOrange juiceSoft drinks35€ per person/per hour

MENU

Hot startersArtichoke tartelette, pepperoni, 9€ fig vinaigrette Ravioli of wild herbs and ricotta, 15€roasted chestnut broth Fresh shrimp, and candied 16€ vegetables, roasted lettuce cream Crunchy egg and scraped bottarga, 12€ Macedonia granny Smith Poultry truffle Quenelle, mashed puree 20€Fennel puff pastry with saffron, 14€morrone peppers, anise sauce

Cold startersCreme brulée of thin goat cheese, 9€pickles of honey vegetables Tuna carpaccio with seaweed powder, 13€radish tartar, wasabi Salicornia Salmon Parisienne style with vegetables 13€and a filling of chives mayonnaise Roast veal carpaccio, crème parmigiana 22€and tuna confit Sea bream tartar, with roasted soft 9€garlic cream Fresh vegetables from garden, pea 9€ mousseline and egg yolk confit Caponata Smoked eggplant, squid 13€ cromesqui Laminated octopus, red pepper honey, 16€ smoked sesame Asparagus from the season, lemongrass 17€and truffle coulis

VegetarianGreen asparagus risotto 12€Vegetables Greek style, roasted onion 14€ mousseline Wheat boulghour stewed, glacier 13€apricot, crispy zucchini Homemade Gnocchi with herbs from 12€our garden and basil pesto Pasta tagliata badly cuted pressed in 14€celery flower, toasted nutmeg sauce

STARTERS

MAIN DISHES

FishWhite stew of monkfish and clams 20€ crumb Salmon, soya beans risotto and 20€marinated fennel Marinière of scallops and European 24€plaice, watercress butter Salted codfish ‘Village’ style, roasted 23€peppers in the wood-fire oven Stewed sea bass in white onion soubise, 25€ creamy late-harvest sauce Venere black risotto with loafer and 27€ coriander foam Rooster fish, bisque of shrimp from 33€the coast Shrimp Pithiviers, stewed brill with 34€garlic and chopped truffle Brill in noisette butter, creamy smoked 36€ mashed potato

MeatBull confit winemaker style, with 20€ smoked mousseline of broad beans and watercress Curled pork tenderloin with spinach 21€ and soft grapes ‘Arouquesa’ veal tenderloin, basil 22€béarnaise sauce and celery darphin Free range chicken galantine with 20€truffle flavors and glazed chives in logs Roasted suckling pig with tandoori 24€flavors, potato gratin and orange texture Seared veal in oriental pepper sauce, 26€potato leaf and gratin of Portuguese chard Baby goat Loin in a crust of herbs 27€ and licorice, baked locust beans in garlic butter Roasted goatling confit cooked in 30€charcoal, sausages and traditional Portuguese ‘migas’ Veal loin Château Rossini style, truffle 32€ dauphine and sautéed pack choy

A caramelized pineapple in lime and 8€vanilla couscous cream Chocolate fondant in low temperature 8€with orange cream White chocolate dome with basil and 11€ manga nectar Rose and pear cream choux 10€White coffee Pavlov broad bean tonka 10€Creamy parfait of Liquor ice with 12€light cream of mascarpone Homemade Praliné profiteroles 12€Lemon and merengued Yuzu: 12€our Chef´s own interpretation Local wild strawberries ´à Garoto Velho’ 13€style, exotic farofa and Jasmin Englishcream Table of assorted desserts (10 people) 100€Chocolate Mousse • French pudding • English pudding • Caramel and whipped cream ‘farófias’ • Sliced fruit (3types of fruit) • Flavored strawberry syrup with Chantilly• Coffee custard cream • Eggs sponge cake • ‘Natas docéu’ • Puff fruit tart

DESSERTS

INTO THE NIGHT

SUPPER10 people

Selection of maki and sushi from 2€ per piece

fresh fish from the market Suckling pig from Bairrada 120€ per piece

region‘Arouquesa’ breed veal feet cooked 50€ per kg

in wooden oven Fresh fish from the market 35€ per kg

River or sea cooked in wooden oven

Cheese table with jam 160€5 types of cheese

Prawn 45€ per kg

Boiled naturally

Gravelax salmon with beetroot 20€ per kg

Pithiviers sea bream with seaweed 25€ per kg

and fennel Sliced fruit 45€Typical Portuguese green cabbage 50€soup with chourizo and corn bread

To be served with the meal.

DRINKS

Standard Still and sparling waterSoft drinks, craft beer, coffee and selection of teas À TERRA white and red wine selection10€ per person

Reserva Still and sparling waterSoft drinks, craft beer, coffee and selection of teas À TERRA white and red rine selection | Reserve wines 30€ per person

PairingStill and sparkling water Soft drinks, craft beer, coffee and selection of teas Wines | our Sommelier suggestions 40€ per person

Douro41Whisky newBitter almond liquor Gin Porto Tawny Selection of regional liquors Soft drinks 6€ per person - 30 minutes

Castelo de Paiva Mature vinic brandy Young age whisky Mature Whisky Vodka 10€ per person - 30 minutes

DRINKS

DIGESTIVES

OPEN BAR Douro41Flavored, bitter and liquors WineGinVodkaTequila ‘de cana’BrandiesWhiskyBeers and soft drinks25€ per person – 60 minutes

OUÀ TERRAVodkaWhiskyGinBeerWhite or red wineWaterTonic waterJuiceSoft drinksCocktail1.300€ Maximum of 50 people for 5 hours

TERMS AND CONDITIONS WEDDING’S

TERMS AND CONDITIONS

NUMBER OF PARTICIPANTS AND CHOICE OF MENUS1. The prices are valid for groups of more than 10 people, with the same menu.2. They can be changed due to seasonal products and are subject to confirmation.3. Prices include VAT at legal rate.4. The hotel must be informed in writing of the final number of participants attending theEvent at least 15 days in advance.5. The final number entered will be considered the minimum at the time of billing.6. The hotel is not responsible for providing a service to a number of persons more than 5%of the stipulated (when the increase occurs less than 24 hours for service) or 10% (when theincrease occurs less than 48 hours for service).7. The choice of menus must be communicated 30 days in advance, otherwise the confectionof the delicacies may not be possible.8. The hotel should be advised of all guests with food restrictions at least 15 days in advance.9. Fish dishes may change due to availability in the market. Changes will be communicatedup to 48 hours before.10. Due to the seasonality some products may not be available at certain times of the year,they will be indicated and replaced by an equivalent product.11. The wine services will be informed to the client 7 days in advance.12. Price per person does not include Wedding Cake.13. Equal menu for all elements of the group.14.mPrice per person does not include drinks.15. Price for children from 4 to 12 years, have a reduction of 50% of the value per person.16. Length of service: 3 hours with a tolerance of 30 minutes.17. After dessert, the beverage service will end - when added as a banquet menu supplement.

LATE ARRIVAL FOR MEALS60-minute delay: Application of a 15% surcharge to the value per person/meal.90-minute delay: Application of a 30% surcharge to the value per person/meal.

FOOD AND DRINKSNo food brought and/or taken by the organizers or their guests should enter and/or leave without previous signing of terms of responsibility drafted by the Hotel administration.

CORKAGEIf clients bring wine, a corkage fee of €10 will be charged per bottle of wine opened, and for spirits €15 per bottle.

LOSS/THEFT OF GOODS AND SAFETY OF HIRED LOCATIONSThe Hotel is not responsible for loss/theft of goods, objects or other valuable items present during the event. Additional safety should be hired and paid by the client with prior notice and the Hotel’s authorization. The Hotel does not assume responsibility for any items left in the banquet and meeting areas after the event.

AUDIO-VISUAL EQUIPMENTThe Hotel may hire and supply audio-visual equipment, if this is requested with due prior notice.The client must specify as precisely as possible the type of material needed.If the client chooses to rent and install the equipment directly, the Hotel will not be responsi-ble for it or any technical assistance.Decorations, publicity, flammable and toxic products, and signageThe placing of posters or any other type of decoration or publicity must be supplied by the client, subject, however, to prior authorization by the Hotel, who may refuse it.Flammable materials, such as: fireworks, gas, coal, toxic products or any other products that cause irritations, are not permitted under any circumstances.No decorations may be placed in front of fire extinguishers, emergency exits or close to ener-gy sources.Nothing should be affixed to floors, walls, ceilings or columns with nails, screws, pins, tape or any other mean of suspension that may cause damage.The costs arising for the repair of any damage caused to the Hotel’s installations or equip-ment will be the sole responsibility of the client, and the Hotel is authorized to charge for any such amounts.

ENTERTAINMENTThe Hotel should always be notified beforehand of any entertainment and approve it under the terms and schedule agreed upon.The payment of licenses and other authorizations are the responsibility of the client.

NOT INCLUDED Decoration, Entertainment, Wedding ceremony and cake, Accommodation.

PROVISION OF SERVICEThe Hotel is released from its obligation to provide rooms or other spaces in the Hotel that may be subject to reservation if the Hotel is unable to do so due to cases of force majeure, acts of government or other authorities, wars, hostilities, civil disturbances, strikes, lock-outs, riots, epidemics, quarantines, or due to any other situation outside the control of the Hotel.The Hotel is not responsible for supplying the reserved spaces if rendered unable to do so because of any of the causes.

PAYMENT AND INVOICING DETAILSThe conditions of payment previously established between the Hotel and the client must be obeyed, and the details for issuing the invoice must be supplied upon the confirmation of the event (name, address, taxpayer number).After issuing the invoice, the Hotel is not responsible for the absence of any information that was not provided beforehand (for example: order number, purchase order, etc.).

EN. 222, Km.41 - Vista Alegre • 4550-631 Raiva, Castelo de Paiva • Portugal+351 255 690 160 • reservations@douro41.com

www.douro41.com