meNUs

Transcription

meNUs

m e nu s
INTRODUCTION | Coffee breaks | cocktail menus | Plated lunch
| buffet | packages | BEVERAGES
InterContinental Muscat
Al Kharjiya Street, Al Shati Area, P.O. Box 398 | Muscat, 114 | Oman
Go to www.intercontinental.com/meetings or click here to contact us
INT R O DUCtion
Whatever the scale or theme of your meeting, we use our considerable
culinary know-how to create authentic, unpretentious lunches, coffee breaks
and dinners.
Our Local Origins dishes, for instance, offer signature and provincial recipes
that are inspired by the destination, including dishes that showcase some of the
finest seasonal ingredients of the area.
Whereas our World Kitchen recipes leverage our global know-how by drawing
on the experience of our chefs to offer a collection of authentically prepared
classic and contemporary dishes from around the world.
For all of our menus, we source ingredients locally where possible, with the
emphasis on fresh and natural produce.
Simply click on the style of menu you require from the bottom navigation bar
to view the options available, alternatively our team of Chefs would be pleased
to work with you to create your very own Insider menu to ensure a truly
memorable experience.
key
Local Origins
Signature dishes and provincial recipes that are inspired by the
destination, including dishes that showcase some of the finest
seasonal ingredients of the area.
World Kitchen
Authentically prepared classic and contemporary dishes from
around the world that leverage our global know-how.
Light
Vegetarian
BAKE R’S CHO I CE
l azeeza
Assorted Danish pastries (croissant, chocolate croissant,
doughnuts and muffins)
Assorted finger and roll sandwiches (turkey ham, cheese,
vegetarian, smoked salmon)
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~
Mini bread, butter, jam and honey
Assorted pickles
~
~
Chilled orange, apple and pineapple juice
Fruit salad flavoured with orange
RO 6.000 + 17% TAX and service charge per person
1 of 2 ▶
BAKER’S CHOICE | LAZEEZA | HEALTHY TIME | CHEESE BREAK | FRENCHY | MEXICAN
healt h y tim e
c heese brea k
Multi grain bread filled with tomato and mozzarella
Cheddar cheese sandwich with mustard
~
~
Selection of brown bread, diet jam and margarine
Cream cheese with walnuts and herbs
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Low fat yogurt
Camembert tartine
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Low fat individual muesli topped with toasted brown flakes
Selection of three cheeses with bread display grapes
and dry fruits
~
Chilled orange, apple and pineapple juice
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Cheesecake
Sliced fruit platter
~
Cheese kunafa
◀ 2 of 2
fr ench y
m e xican
Assorted croissant and Danish
Guacamole and tortilla, corn tortilla chips with cheese
~
~
Mini quiches
Stuffed jalapeño
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~
Sliced French baguette basket with butter and jam
Sliced pineapple
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~
Mini éclair
Marinated banana with rum
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Mini opera
Cookies
~
Fruit platter
Minimum 30 people
co l d
Smoked turkey ham with pommery mustard
hot
RO 0.750
Traditional chicken satay with peanut butter sauce
RO 0.850
Green olives tapenade with anchovies and fried garlic RO 0.700
Mini quiches with cheese
RO 0.750
Assorted bruschettas
RO 0.700
Grilled polenta with parmesan cheese
RO 0.750
Mini tartlet with ratatouille toped with anchovies
RO 0.700
Vegetable samosas
RO 0.750
Smoked salmon mousse flavoured with horseradish
RO 0.900
Vegetable spring rolls
RO 0.850
Mini brushetta topped with white cheese and broccoli RO 0.700
Prawn pakora
RO 0.850
French baguette topped with camembert and walnuts RO 0.700
Mini beef skewer marinated with ProvenÇal herbs
RO 0.850
Vine leaves with pitta bread
RO 0.750
Arancini RO 0.800
Mini vol-au-vent with ProvenÇal pipperade
RO 0.750
Prawn dim sum
RO 1.200
Shrimps with capers on white toast
RO 0.800
Crab balls
RO 0.850
Mini brioche with crab
RO 0.800
Tartlet of polenta and marinated lamb fillet
RO 0.850
Roasted beef with pickles and cucumber
RO 0.700
Chicken tikka with mint dressing
RO 0.850
Beef skewer marinated with soya and ginger
RO 0.750
Tartlet of braised octopus with tomato and black olivesRO 0.750
Baked tartine of camembert cheese with fresh thyme
RO 0.750
and garlic INTRODUCTION | Coffee breaks | cocktail menus | Plated lunch
A LA CARTE | INTERNATIONAL I | INTERNATIONAL II | MEDITERRANEAN I | MEDITERRANEAN II | INDIAN | FRENCH | ASIAN
COLD | HOT | SWEET
Sweet
Apple jalousie
RO 0.700
Mini brownies with pecan nuts
RO 0.700
Dark bitter chocolate truffle
RO 0.700
Orangette
RO 0.600
Coconut mousse flavoured with lemon grass
RO 0.650
Tartlet gulab jamun with saffron cream
RO 0.650
Fruit tartlet
RO 0.650
Mini financier
RO 0.650
Mini éclairs
RO 0.600
Millefeuille
RO 0.600
Chocolate mousse
RO 0.650
Dipped strawberry in bitter chocolate
RO 0.650
Lemon and meringue tartlet
RO 0.600
Walnuts tartlet
RO 0.650
Cheesecake
RO 0.700
For minimum order of 300 pieces and minimum of 12 RO average
price per pax.
COLD | HOT | SWEET
internation a l i
Appetizers
Desserts
Smoked turkey ham with pommery mustard
Seasonal fruit tartlets with fresh mint
Green olive tapenade with anchovy and fried garlic
Blueberry cake
Blue cheese mousse with celery and walnuts
Apple “tarte fine”
Mini éclair filled with fine ratatouille vegetables
Mini brownies with pecan nuts
Hot
During one hour and a half
Asian style vegetables spring rolls with sweet chilli sauce
Meat samosa with garlic sauce and fried coriander
Cornflake breaded chicken finger with lime tartar sauce
Mini quiches with 3 cheeses
Baked tartine of camembert cheese scented with fresh thyme
and garlic
RO 12.000
+ 17% TAX and service charge per person
Minimum 30 people
internation a l ii
Appetizers
Desserts
Spinach cake topped with light garlic cream
Orangette
Smoked cheddar cheese with light mustard cream
Scottish tablet
Norwegian smoked salmon mousse flavoured with horseradish
Mini dark chocolate choux
Mini bruschetta topped with white cheese and steamed broccoli
Selection of exotic fruit tartlets with ginger syrup
Tuna mousse with Philadelphia cheese and asparagus choux
Coconut mousse flavoured with lemon grass
Hot
Indonesian chicken satay with peanut sauce
Marinated beef skewer with ginger and sweet soy sauce
Egyptian cheese cigarette
Mini quiches with mushroom and roasted garlic
Shrimp pakora with basin flour and spices
RO 12.500
Minimum 30 people
medit e rran e an i
Appetizers
Greek style vine leaves stuffed with tomato and rice
Desserts
Assorted bruschettas
Selection of Arabic sweets
Spanish style potato tortilla
Pistachio macaroon
Light goat cheese mousse with fresh thyme and olive oil
Candied figs tartlet
Mini tartlet with ratatouille topped with anchovies
Almond crème brûlée
Dark bitter chocolate truffle
Hot
Vegetable samosas
Grilled polenta with parmesan cheese and tomato jam
Falafel
Harissa scented meatball
Tartlet of braised octopus with tomato and black olives
RO 12.000
Minimum 30 people
medit e rran e an ii
Desserts
Appetizers
Baklawa
Tomato mozzarella bruschetta with home grown basil
Date paste with sesame seed
Andalusia potato tortilla
Piquant lemon meringue tartlet
Grilled vegetable topped with anchovy and fried capers
Twice baked macaroons flavoured with bergamot
Greek style vine leaves with pitta bread
Bitter dark chocolate tart with orange zest and hazelnuts
and grand marnier
Omani tuna mousse cake with green olive and sun-dried tomato
Pandolce
Hot
Arancini of rice with grana padano and bread crumbs
Braised lamb ball with a spiced tomato sauce
Greek cheese parcel
Braised mussel and shrimps cassolette gratinated with fennel
and garlic crumb
Local hammour friteaux with basil and olive tomato sauce
RO 13.000
Minimum 30 people
indi an
Appetizers
Dokhla
Desserts
Spicy red beans with chicken
Carrot halwa
Marinated cucumber with spices
Fruit tartlet
Tartlet of crunchy vegetable with chutney
Rawa ladu
Cheese curd with chilli and coriander
Cajun barfi
Tartlet gulab jamun with saffron cream
Hot
Potato vada
Aloo ki tikki
Tikka paneer
Prawn pakora
Kachoris of dhal
Vegetables bhaji
Tikka with mint dressing
RO 12.000
Minimum 30 people
fr ench
Appetizers
Desserts
Savoury crepe roll with smoked salmon mousse and fresh dill
Millefeuille
French baguette topped with camembert and candied walnuts
Mini macaroons
Mini choux with ratatouille and anchovies
Mini financier
Tuna tartlet monegasque
Tartlet collection
Olive and capsicum cake
Mini éclairs selection
Mini baba with fresh fruit
Hot
Tartlet of maize polenta with rosemary marinated lamb fillet
Beef skewer marinated with ProvenÇal herbs
Baby shrimp and fennel vol-au-vent
Traditional mini quiche Lorraine
Baked baby marrow filled with ratatouille on French baguette
RO 13.000
Minimum 30 people
a si an
Appetizers
Desserts
Maki of tuna
Marinated litchi
Vegetarian maki
Mango and chilli tartlets
Sushi of salmon
Dark chocolate mousse
Tuna sashimi
Caribbean coconut cake with sesame
Tartlet of Thai beef salad
Crispy sesame tartlet
Sushi and sashimi condiment
Hot
Beef cho cho
Singapore chicken wonton
Crisp fried prawn with soy and ginger sauce
Crispy spring rolls
Crab and spring onion balls
Carrot dumpling with sesame seeds
RO 13.000
Minimum 30 people
b usin e s s ii
bu sin es s iii
Duck breast served with vegetable tartare and garlic brown
bread “tartine”
Marinated pasta salad with basil pesto and Norwegian
smoked salmon
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~
Pepper crusted beef medallions accompanied with caramelized
celery with walnuts, potato duchesse and cepe mushroom sauce
Grilled duo of hammour and salmon served with saffron
scented vegetable julienne, herbed mashed potatoes and
confided tomato essence
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Tarte folle with exotic fruits and lavender syrup
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Traditional Italian tiramisu with mascarpone cheese
Coffee and tea
~
Coffee, tea and mignardises
INTRODUCTION | Coffee breaks | cocktail menus | plated lunch | buffet | packages | BEVERAGES
BUSINESS II | BUSINESS III | INTERNATIONAL II | INTERNATIONAL III | ITALIAN | FRENCH | SEAFOOD
DELUXE ARABIC II | DELUXE ARABIC III
internation a l ii
int ern ational iii
Amuse bouche
Amuse bouche
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~
De luxe smoked salmon platter
Wild mushroom cappuccino scented with truffle oil and
garlic matchsticks
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Mushroom cappuccino soup with fresh leaf parsley
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Grilled tenderloin of beef with shallot hash brown potato,
steamed broccoli and morel mushroom sauce
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Warm chocolate fondant with nougatine tuille and
marzipan anglaise
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Pan-fried sea bass fillet and seared king scallops with smooth
eggplant caviar and grilled polenta cake
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Gratinated lamb chops with black olives and aged parmesan crust
served with grilled vegetables and crushed potatoes
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British style cheesecake with red fruits and wild strawberry
ice cream
~
MINIMUM 40 people
MINIMUM 40 people
ital ia n
f renc h
Italian platter with beef carpaccio, marinated tomato, mozzarella
and vegetarian antipasto served with crispy garlic bread and
grissini sticks
Amuse bouche
~
Baby shrimps and lobster ravioli scented with white truffle oil
and served with ricotta cream
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Marinated beef medallion served with ruccula and baby tomato
and red onion salad
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De-constructed chocolate tiramisu with lemoncelli syrup sauce
and crispy coffee tuille
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Smoked barbary duck breast with mesclum salad; creamed truffle
and walnut dressing
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Wild mushroom pancake served with light garlic creamed sauce
and cepe powder
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Buttered veal tenderloin with sautéed morels, asparagus and
potato galette
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French pastries collection with fresh vanilla and caramel sauce
~
MINIMUM 40 people
MINIMUM 40 people
Seaf ood
Amuse bouche
~
Chilled omani lobster medallions salad served with citrus and
mango dressing and toasted
Open seafood ravioli with fresh saffron pasta with a leek and
morel sauce
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Duet of salmon with “pomme ecrasee” with olive oil and fresh
mixed herbs, glazed cherry tomato with balsamic vinegar
French bouillabaisse soup accompanied by its traditional “rouille”
and garlic sticks
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Lemon decadence with blue CuraÇao sauce
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~
MINIMUM 40 people
Deluxe a ra bic ii
Pass around and on the table
Plated 2
Hummus, moutabel, tabbouleh and calamari salad
Beef steak with mushroom sauce, grilled lamb chops
and biryani rice
on the table
Jat khaudra, vine leaves, moudradara, green foul salad, patata hara,
mushroom salad, artichoke salad, tomato and mozzarella salad,
hindbah and mixed pickles
Pass around 1
Chicken drumstick, spinach fatayer, meat sambousak and
vegetable sambousa
Pass around 2
Lamb tagine Moroccan style with almonds, chicken with
garlic sauce and vegetable moussaka
Dessert plated
Chocolate tiramisu with grappa sauce and crispy coffee tulle
Dessert Pass around
Sliced fruits, mascarpone cup, umm ali, assorted oriental sweets,
Omani halwa
Tea and coffee
Petits fours and dates
Beverage package included (soft drinks, mineral waters and
fresh juices: orange, watermelon and carrot)
Plated 1
Grilled prawns, lobster, salmon with mushroom sauce,
saffron rice and vegetables
Minimum 30 people
Deluxe a ra bic iii
Pass around and on the table
Plated 2
Hummus, moutabel, tabbouleh and fattoush
Mixed grill (lamb chops, beef kebabs, shish tauook, lamb kofta),
stuffed chicken with spinach and cheese with herb sauce
on the table
Jat khaudra, makaly moushakelah, bamiah bilzatte, vegetable
dourma, labnah with garlic, smoked salmon, goat’s cheese,
avocado salad, mushroom salad, NiÇoise salad
Pass around hot mazza
Finger fish with tartare sauce, chicken wings ProvenÇal, paneer
patesa, vegetable sambousa, meatballs with sauce
Dessert plated
Marble cheesecake with green tea mousse
Dessert Pass around
Pistachio cake, sliced fruits, basboossa, konafa, Omani halwa
Tea and coffee
Petits fours and dates
Pass around
Thai beef curry, lamb biryani, stir fried vegetable and
kofta bil senyha
Beverage package included (soft drinks, mineral waters and
fresh juices: orange, watermelon and carrot)
Plated 1
Squid, tuna, scallops, prawns and hammour, spaghetti of vegetable
and cumin rice
Minimum 30 people
I nt ernation a l i
Appetizers
Desserts
Hummus
Umm Ali
Moutabel
Linzer torte
Traditional Greek salad
Crème caramel with chantilly
Spicy Thai beef salad with coriander and peanut dressing
Bitter dark chocolate mousse
Braised beetroot salad with local honey and sesame
Mediterranean grilled vegetables with parmesan shavings and
extra virgin olive oil
Coffee and tea
Hot
Rice with saffron threads and butter
Singapore noodles with crisp vegetables
Roasted potato with garlic and fresh thyme
Lemon roasted chicken gratinated with ProvenÇal herb crumb
Grilled hammour fillet with a creamed mustard sauce and semi
dried tomatoes
Minimum 40 people
INTRODUCTION | Coffee breaks | cocktail menus | Plated lunch | buffet | packages | BEVERAGES
INTERNATIONAL I | INTERNATIONAL II | INTERNATIONAL III | ARABIC I | ARABIC II | INDIAN | BARBECUE | ASIAN | ITALIAN
SEAFOOD | KIDS I | KIDS II
I nt ernation a l ii
Desserts
Appetizers
Chocolate crème brûlée
Eggplant moussaka
Assorted fruit tart
Spicy black bean salad and crunchy vegetable and citrus dressing
Carrot cake with vanilla frosting
ProvenÇal rice salad with tuna chunks, celery and herbs
Bread and butter pudding
Beef salad with Thai spices and fresh red chilli and coriander
Blueberry cheesecake with kumquat caramel
Traditional Caesar salad station with anchovy sauce
Selection of French pastries with traditional crème anglaise
Hot
Coffee and tea
Stir fried rice Chinese style
Gratinated beef lasagne Italian style
Potato gratin with garlic and parmesan cheese
Thai chicken curry with mixed vegetable and lemon grass
Baked vegetables ProvenÇal with smoked cheddar cheese glaze
Traditional green peppercorn steak with caramelized onions and
cherry tomatoes
Minimum 40 people
I nt ernation a l iii
Appetizers
Desserts
Assortment of pickles, sauces, raita,
Kunafa
Sweet chilli seafood salad with coriander and fresh lime
Rasmalai with saffron
Marinated Mediterranean vegetable with anchovies and parmesan
Coffee crème brûlée with chantilly
International cheese platter served with walnut bread and pickle
Ecclefechan tart with dried fruits and butter
Chocolate pudding with vanilla and tonka bean sauce
Hot
Moussaka
Chinese fried rice
Coffee and tea
Traditional Irish stew with carrots and turnip
Grilled beef fillet with pommary mustard sauce
Kingfish meuniere with lemon and nut brown butter
Minimum 40 people
a rab ic i
Appetizers
Desserts
Hummus
Umm Ali
Moutabel
Cheese kunafa
Tabouleh
Chocolate cream with coffee sponge and fresh cream
Fatoush
Apple tart made with cinnamon and raisins served with fresh
vanilla bean sauce
Moujjadarra
Labneh with olive oil
Lebanese pickles and mackdous
Coffee and tea
Sweet corn salad with capsicum
Hot
Lamb kabuli with Omani spices
Grilled lamb kofta with garlic sauce
Pan seared hammour with lime butter sauce
Omani beef fattah made with Arabic bread and labnah
Oriental rice with roasted cashew nuts and toasted pinenuts
Minimum 40 people
a rab ic ii
Appetizers
Desserts
Hummus
Umm Ali
Moutabel
Mohalabeiah
Tabouleh
Selection of dates
Babaganoush
Semolina kunafa
Labneh with mint
Assorted Arabic pastries
Lebanese pickles and mackdous
Hot mezza
Coffee and tea
Kebbe
Samboussek
Hot
Okra stew
Oriental mixed grill
Lamb tagine with date and almonds
Zanzibar byriani rice with shrimps
Pan fried hammour with harra sauce
Minimum 40 people
indi an
Appetizers
Kashmiri Rice
Indian pickle
Green peas with paneer masala
Raita
Poppadum
Gobi salad,
Aloo chat with mustard seeds
Beetroot salad with fresh coriander and lime
Desserts
Kheer
Laddo
Ras malai
Tandoori chicken salad with green pepper and pineapple
Carrot halwa
Hot
Gulab Jamun
Mutton rogan josh
Dhal
Semolina barfi
Coffee and tea
Fish tikka
Murg mahkni
Chana masala
Lamb vindaloo
Minimum 40 people
ba rb ecue
Appetizers
Desserts
Grilled balsamic vegetables with dressing and parmesan flakes
Sweet potato and peanut pie
Sliced cucumber with yoghurt and mint
Frangipane tart
Scottish style potato salad with shallots and grilled sausages
Sweet potato and peanut pie
Brownies with vanilla sauce
Hot
Chocolate éclair with dark chocolate fondant
Lamb kofta with fresh mint
Crème brûlée with fresh vanilla bean
Beef medallions with rosemary
Lemon and fruit tart with lavender syrup
Marinated tuna brochette with Omani spices
Umm Ali
Grilled chicken with ProvenÇal herbs and garlic
Coffee and tea
side dishes
Moussaka
Tandoori paneer
Thai vegetable curry
Buttered corn on the cob
Baked potato with rock salt and sour cream
Minimum 40 people
a si an
Appetizers
Desserts
Tofu salad
Lychee tart
Papaya salad
Pumpkin and sesame pie
Thai chicken salad
Seasonal mango tartlet
Assorted sushi and maki
Banana cooked in coconut milk
Singapore shrimps and noodle salad
Gado gado salad with peanuts butter sauce
Coffee and tea
Hot
Cantonese rice
Chicken teriyaki
Sweet and sour seafood
Thai green chicken curry
Prawn and noodles path Thai
Stir fried vegetables with tofu and garlic
Minimum 40 people
I tal ia n
Salad selection
Accompaniments
Tonato vitello
Homemade spinach and ricotta lasagne
Antipasto corner (grilled marinated zucchini, octopus in olive oil,
marinated eggplant, artichokes)
Chicken with marsala and bacon
Mixed olives and large bowl of grissini
Grilled polenta with sun-dried tomato and pesto
Pasta show station
Risotto show station
Mushroom, spinach or seafood risotto (made to order)
Roast beef tenderloin with grilled portobello mushroom sauce
Desserts
Zuppa ingles
Sicilian cheesecake
Panetone chocolate pudding
Traditional tiramisu with rich espresso aroma
Coffee and tea
Minimum 40 people
Seaf ood
Appetizers
Desserts
Smoked salmon platter with condiment
Rice and saffron pudding
Pineapple and baby shrimps cocktail
Lemon grass floating island
Tuna and rice salad, assorted fish sushi
Fraisier, lemon meringue pie
Calamari with garlic and saffron
Litchi tart with raspberry coulis
Thai spiced seafood salad with fresh red chilli
Prawn pyramid with American cocktail sauce
Coffee and tea
Hot
Grilled red mullet with teriyaki sauce
Pan-fried hammour with Normandy sauce
Prawn tempura with dipping sauce
Grilled tuna steaks in Kikkoman soy sauce
Steamed sea bream with ginger and mushrooms
Minimum 40 people
kid s 1
starter
sweets
Pasta salad
Crème caramel
Potato salad
Chocolate cake
Assortment of sandwiches
Assorted cookies
Meringue with fresh fruits
Hot
Meat samosas
Vegetable spring rolls
Mini pizza with assorted toppings
Mini quiches with cheddar cheese and onion
kid s 2
starter
sweets
Potato salad with mayonaisse
Chocolate cake
Pasta salad with tuna chunks
Chocolate mousse
Grated carrot with sultanas
American pancakes
Homemade waffles
Hot
Spring rolls
Meringue with fresh fruits and cream
Mini pizza
Mini burger
Mini hotdogs
Chicken nuggets with ketchup
Da ily D e l e g ate Pa c k ag e I
D aily Delegat e
conferenc e pa cka ge
Throughout the Meeting
Throughout the Meeting
Upon Arrival
Upon Arrival
Tea, coffee, assorted croissant and mini Danish pastry
Tea, coffee, assorted croissant and cinnamon roll
Mid Morning
Mid Morning
Tea, coffee and an assortment of finger sandwiches
Tea, coffee, mini Danish pastry and an assortment of finger
sandwiches
Afternoon coffee break
Tea, coffee, English cake, chef’s choice of assorted sliced
fresh fruits
Selection of canned juices, soft drinks and mineral water included
Afternoon coffee break
Tea, coffee, cookies, chef’s choice of assorted sliced
fresh fruits
Replenishment of coffee and tea, three times during the function
Selection of canned juices, soft drinks and mineral water included
15 people minimum guarantee for package rate
15 people minimum guarantee for package rate
Replenishment of coffee and tea, three times during the function
DAILY DELEGATE PACKAGE | DAILY DELEGATE CONFERENCE PACKAGE | PLATED BUSINESS MENU I | PLATED BUSINESS MENU II
plate d b us in e s s m enu i
plat ed b usin es s me nu ii
Grilled kingfish salad with green leaves marinated cherry
tomatoes and balsamic dressing
Assorted mezza
~
Grilled beef tournedos accompanied with caramelized celery
with walnuts, potato duchess and cepe pan juices
Braised chicken leg with lemon and green olive and roasted
new potatoes
~
Chocolate fondant with tonka bean and vanilla sauce
~
~
~
Tarte folle with exotic fruit and grand marnier sauce
~
DAILY DELEGATE PACKAGE | DAILY DELEGATE CONFERENCE PACKAGE | PLATED BUSINESS MENU I | PLATED BUSINESS MENU II
ba nq u et be ve r a g e
a nd win e l is t
Beverages
wines
Per drink RO
Per bottle RO
House wine red Per drink RO
3.500 Per bottle RO
15.000
House wine white 3.500 15.000
Aperitifs 3.500 Port and sherry 3.500 50.000
Premium whisky 4.500 70.000
Regular whisky 3.500 50.000
champagne
Gin, vodka and rum 3.500
50.000
Moët et Chandon 85.000
Cognac – VSOP 8.000 160.000
Lanson Black Label 85.000
Liqueurs 5.000 90.000
Brandy 5.000 90.000
Beers (canned) 3.500 Soft drinks 1.000 Canned juices 1.000 Fresh Juices (per litre)
(orange, melon, carrot)
7.500/litre
Mineral water 1.000
Perrier water 1.500
All above prices are subject to 17% Tax and Service Charge
BANQUET | OPEN BAR
open Bar
Open bar: beer, wine, soft drink and
canned juices
½ hour RO 8.000
1 hour RO 10.000
2 hours RO 14.000
3 hours RO 17.000
Open bar: regular spirits, beer, wine, soft drink
and canned juices
½ hour RO 9.000
1 hour RO 11.000
2 hours RO 15.000
3 hours RO 19.000
All above prices are subject to 17% Tax and Service Charge
minimum 25 people
BANQUET | OPEN BAR

meNUs

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