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Enjoy the Quintessential Office Party in one of the unique settings available at the Hilton Malta.
We are offering a variety of party options to suit your every taste, size and need; from exclusive formal meals in the Portomaso Suite, to cocktail parties in the Quarterdeck Bar and lavish exotic Thai dinners at the Blue Elephant Restaurant.
Different menus are available on the following pages for you to choose from. We will also be happy to provide you with further menus, suggestions for themes and also entertainment to create the perfect sparkling ambience for your event.
COUNT ON US TOMAKE IT MAGICAL
MAKING YOUR FESTIVE MEAL RESERVATIONSKindly contact our Conference & Events Team via telephone on tel: 2373 3662 or via e-mail on [email protected]
*Terms & Conditions Apply (please refer to back cover)
WHITE & S ILVER DINNER MENUAT SPINO LA SUIT EFRIDAY, 15 th D ECEMBERANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti
SOUPCream of roasted Jerusalem artichokes with pancetta croûtes
PASTAMaltese sausage ragout, roasted cherry tomatoes, peppered goat cheese
Prawns, cauliflower, chives and capers in a light bisque sauce
MAIN COURSE Braised pork belly, creamy cabbage, date chutney, Port jus
Chicken thigh, mushrooms, caramelised onions, thyme jus
Sesame salmon, asparagus shavings, mango and radish relish, hollandaise sauce
Grilled Angus beef rib, roasted artichoke red wine jus
CARVERYRoast crown of turkey with sage and onion stuffing with cranberry sauce
Grilled sausages wrapped in bacon
VEGETABLESCauliflower & broccoli with Parmesan cream sauce
Roasted new potatoes with sun baked tomatoes, thyme butter
DESSERTSTreat yourself to our selection of mouth-watering desserts and freshly carved fruit, delicious homemade ice cream, and an array of Italian, local and international cheeses
Mince pies
Experience a unique Party Celebration with Friends and Colleagues.A themed event to remember, full of delicious food, great live entertainment provided by GEORGE CURMI ‘ IL-PUSÉ’ followed by a DJ.
¤43.00 PER PERSONincluding ½ bottle of wine and ½ bottle of water
*Terms & Conditions Apply (please refer to back cover)
SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU ASTARTER Duo of Salmon Salmon gravadlax and pan-seared peppery salmon, roasted crispy garlic, confit of cherry tomatoes, marinated rucola leaves, citrus sweet mustard dressing
MAIN COURSE Pan Roasted Chicken BreastPistachio goat cheese farce, truffle tomato mash, grilled local vegetables, thyme game jus
DESSERTFine Chocolate TartChocolate mousse, chocolate ice-cream, raspberry coulis
¤29.50 PER PERSON
SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU B
¤31.00 PER PERSON
STARTER Baked Tomato Gnocchi Braised pork belly, pecorino cream sauce, gratinated with Parmesan cheese
MAIN COURSE Medallions of pan seared Milk Fed Veal Rib-eyeArtichoke dauphinoise potato, pumpkin artichoke and white bean cassoulet, Madeira wine veal jus
DESSERTTiramisúMascarpone coffee-filled dessert
SPARKLING PRIVATE CELEBRATION MENU3 COURSE MENU C
¤32.00 PER PERSON
STARTER Rigatoni Fried crispy smoked bacon, garlic tomato provençal, Parmesan cheese shavings
MAIN COURSE Grilled Angus Rib-eye of BeefRagout of fried mushrooms, roasted local garden vegetables, spicy potato wedges, thyme beef jus
DESSERTRaspberry MousseMilk chocolate ice-cream, mango purée
SPARKLING PRIVATE CELEBRATION MENU4 CO UR SE MENUSTARTER Tomato GaletteCured bresaola, marinated baby rucola leaves, tomato black olive dressing
PASTA Truffle Mozzarella Gnocchi Sun-baked cherry tomatoes, local mushrooms, goat cheese cream
MAIN COURSE Sous vide Angus Fillet of Beef Medley of bean and pumpkin casserole, grilled garden vegetables, fondant potato, Cognac veal jus
DESSERTLemon CheesecakeBurnt meringue, passion fruit sorbet
¤38.00 PER PERSON
COCKTA IL RECEP T I ONM ENU A
¤26.00 PER PERSON
COLD Selection of bruschetta with tapenade, artichokes, mozzarella, Parma ham, hummus
Salmon roulade with herb tomato mascarpone on brown croûte
Confit of duck breast with guacamole in crispy tart
Chicken liver pâté with roasted nuts in a toasted ciabatta
Spicy prawn with seafood paste served on a toasted tomato bread
SELECTION OF FINGER SANDWICHESSmoked salmon with caper black pepper mayonnaise
Roasted beef with horseradish cream mayonnaise
Tortilla wrapped with Parma ham, baby rucola and goat cheese
HOT Duck spring rolls with honey soy sauce
Crispy prawn wrapped with potato spaghetti marie-rose sauce
Meatballs in provençal sauce
Marinated chicken skewers with roast pepper aioli
Crab claws with tartar sauce
Breaded roulade of veal with Brie and Parma ham
Broccoli cheese poppers
Swordfish and pepper skewers with seafood mayonnaise
Mini meat arancini
Lamb samosa with avocado dip
Pork skewer in a Vietnamese peanut dipping sauce
DESSERTStrawberry and pistachio mini meringue
Mini chocolate éclairs
Chocolate cup with chocolate mousse
Assorted fruit tartlets
Almonds macaroons
COCKTA IL RECEP T I ONM ENU B
¤30.00 PER PERSON
COLD Selection of bruschetta with smoked salmon, olive tapenade, herb artichokes, mozzarella, Parma ham
Salmon roulade with herb sweet pepper mascarpone on toasted brown croûte
Pistachio profiteroles stuffed with chicken, walnut paste
Confit of duck with guacamole, served in a crispy case
Deep fried pistachio nut artichoke with tomato basil salsa
Roasted dates with walnut gorgonzola wrapped in bacon
Parma ham with marinated asparagus, nut ricotta paste on croûte
Grilled prawn with seafood paste on tomato bread en croûte
Tortilla wrapped with Parma ham, baby rucola leaves, goat cheese
Tortilla with smoked salmon, Parmesan cheese, mustard mayonnaise
HOT Prawn wrapped in potato, marie-rose sauce
Vegetable spring rolls with honey sesame soy sauce
Spicy chicken skewer with peanut sauce
Quail breast wrapped with bacon, sweet pepper, paprika sauce
Beef and mushroom skewer in BBQ sauce
Marinated lamb koftas with tahini and honey dip
Mini puff pastry cases with mushroom duxelle
Deep fried crab claws with tartar sauce
Fish skewers with a spicy marie-rose sauce
Lamb samosa
Baked gnocchi with pork confit, sun-baked tomato cream, Parmesan cheese shavings
DESSERTCaramelised lemon tartlets
Strawberry and pistachio mini meringue
Mini chocolate éclairs
Chocolate cup with chocolate mousse
Sweet pastry case with mango mascarpone cream
COCKTAILRECEPTIONSTATION MENU SELECTORBLUE ELEPHANT TABLEMassaman lamb
Casserole of pork with Thai vegetables, exotic fruit, sweet and sour sauce
Breaded chicken tamarin with Thai vegetables
Stir-fried Thai vegetable rice
ITALIAN TABLE Baked lasagna Siciliana
Penne with pancetta, mushrooms, basil garlic tomato sauce
Honey baked gammon with fruit chutney, Madeira wine jus
Baked fillet of grouper with nut tapenade, mint tomato olive salsa
FRUIT CHOCOLATE FOUNTAINA selection of fruit with warm chocolate
BLUE ELEPHANT TABLE ¤6.00 PER PERSONITALIAN TABLE ¤7.50 PER PERSONFRUIT CHOCOLATE FOUNTAIN ¤6.00 PER PERSON
CHRISTMAS CELEBRATIONBUFFET M ENU Partly plated, partly buffet
PLATED STARTER Penne with strips of veal, fried zucchini, local mushrooms, aged Parmesan cream sauce
SOUP Cream of broccoli with fried pancetta, Parmesan croute, drizzled with basil oil
BUFFET MAIN COURSE Duo of fish with roasted herb artichoke, olive tapenade, light bisque cream
Pan-fried escalope of pork with grilled pepper, thyme Madeira wine jus
Seared medallion of Angus rib of beef with buttered green asparagus in old port wine beef jus
CARVERY Roasted crown of turkey, roasted stuffed leg of turkey, grilled chipolata sausage in sage game sauce
Lyonnais potato
Buttered panache of garden vegetables
Selection of crispy salads with dressing
PLATED DESSERTAmarena cherry tart, croquant ice-cream, forest fruit compote
¤35.00 PER PERSON
CHRISTM AS FOR KBUFFET M ENU Standing
STARTER SALADS Selection of garden fresh and compote salads Mediterranean antipasti
Platters of continental cold cuts and salamis
Accompanied with olive oil, balsamic vinegars and salad dressings
SOUP Broccoli cappuccino with medley of mushroom fricassée drizzled white truffle oil
PASTA Baked tomato gnocchi with ricotta, beef ragout gratinated with pecorino cheese
MAIN COURSE Stir-fried Angus beef Asian style vegetable oyster sauce
Lamb kofta minted yoghurt sauce
Chicken stroganoff
Parmentier potatoes with garlic rosemary
Panache of seasonal vegetables
Egg fried rice
DESSERTS A homemade selection of desserts, pastries and tarts
¤35.00 PER PERSON
CHRISTMAS CELEBRATION BUFFET MENU AT THE OCEANA RESTAURANTANTIPASTI & SALADSA feast of Mediterranean flavours featuring fresh salads and chilled antipasti
HOME-MADE SOUP, PASTA AND RISOTTO Feast yourself to our daily creations of fine home-made soup or selection of our top quality pasta
FISH AND SEAFOOD A carefully chosen selection of the freshest fish prepared with the finest ingredients and enhancing flavours
MEAT AND POULTRY With the festive season in mind, the finest selection of the most popular meat and poultry dishes will be served
FROM THE CARVING BOARD The Christmas table is complete with a delicious Roast Crown of Turkey served with chestnut stuffing, chipolata and sage flavoured pan juices
A SEASONAL DISPLAY OF VEGETABLESWinter vegetables and roasted potatoes
DESSERT AND FRUIT Treat yourself to our selection of mouth-watering desserts, freshly carved fruit, delicious home-made Christmas pudding and an array of fine Italian cheeses
COFFEE AND MINCE PIES
¤35.00 PER PERSON
Hilton Malta, Portomaso, St. Julian’s, Malta. PTM 01Telephone: +356 2138 3383 • Fax: +356 2138 6386www.malta.hilton.com
BOOKING TERMS AND CONDITIONS1. Bookings for Christmas staff parties must be accompanied by a deposit upon confirmation.
2. Quoted prices are inclusive of VAT.
3. The White & Silver event needs to be fully pre-paid. Children under 18 are not allowed at this event.
4. If you have any dietary requirements, including vegetarians, the hotel must be notified
in writing at least 7 working days prior to the start of the event