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the banqueting and seminars brochure
O R G A N I Z E T H E E V E N T T H A T S U I T S Y O U B E S T A T T H E L A GARANTIE D’UN ÉVÉNEMENT RÉUSSI DA N S U N C A D R E D ’ E XC E P T I O N S U R L A P R O M E N A D E D E S A N G L A I S Situé au cœur de Nice sur la Promenade des Anglais, face à la mer et proche de l’aéroport International, le Westminster Hotel & Spa est un hôtel incontournable sur la Côte d’Azur. Récemment rénové, il conjugue le charme de la Belle Époque et une grande modernité et jouit d’une vue exceptionnelle sur la Baie des Anges. n salons prestigieux et 3 salles pour vos 3 réceptions et séminaires n Restaurant de cuisine méditerranéenne n errasses climatisées face à la mer et T la Promenade des Anglais n Plage face à l’hôtel n 99 suites, suites junior et chambres n Accès pour personne à mobilité réduite n Air conditionné n Accès Wi-Fi gratuit THE GUARANTEE OF A SUCCESSFUL E V E N T O N T H E E XC E PT I O N A L PROMENADE DES ANGLAIS Located in the heart of Nice, facing the sea and close to the airport of Nice, the Westminster Hotel & Spa is a must on the Côte d’Azur. Recently renovated, it allies the charm of the Belle Epoque & modernity, and enjoys an exceptional view on the Baie de Anges. n prestigious salons and 3 salons for your 3 receptions and seminars n Restaurant of Mediterranean cuisine n ir-conditioned terraces facing the sea A and the Promenade des Anglais n Beach in front of the hotel n 99 suites, junior suites and rooms n Access for persons with reduced mobility n Air conditioning n Free Wi-Fi access OUR MENUS 3 course menus Includes 1/3 bottle of wine, mineral water & coffee Business Menu - 45 € per person Elegance Menu - 65 € per person Gala Menu - 85 € per person Buffets (Minimum 40 people) Includes 1/3 bottle of wine, mineral water & coffee Business buffet - 45 € per person Niçois buffet - 65 € per person Asian buffet - 65 € per person Fish buffet - 65 € per person O U R R AT E S Day Delegate Rate - 65 € per person Includes: Meeting room, screen, video projector, paperboard, note pad, pen, mineral water, lunch* and 2 coffee breaks** (morning and afternoon) 1/2 Day Delegate Rate - 55 € per person Includes: Meeting room, screen, video projector, paperboard, note pad, pen, mineral water, lunch* and 1 coffee break** (morning or afternoon) * Business Lunch (3 course with table service, beverages included) or Business Buffet (minimum 40 people, beverages included). ** Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries. Optional Welcome Coffee - 5 € per person Includes: Coffee, tea, milk, fruit juice and mineral water. Coffee Break - 8 € per person Includes: Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries. Permanent Coffee Break - 10 € per person (1/2 day) Includes: Coffee, tea, milk, fruit juice, variety of sodas, mineral water, fresh fruit, candy and viennoiseries or pastries. A P E R I T I F S & B E V E R A G E PA C K A G E S Kir White Wine (Bourgogne Aligoté & Blackcurrant Liquor) - 5 € per glass House Cocktail (without alcohol) House Cocktail (with alcohol) - 8 € per glass - 10 € per glass Kir Royal - 12 € per glass Champagne - 12 € per glass Soft Drinks Package - 6 € per person Wine Package - starting at 8 € per person Cocktail Beverage Package 1/2 hour (without Champagne) starting at 10 € per person Cocktail Beverage Package 1/2 hour (with Champagne) starting at 14 € per person Cocktail Beverage Package 1 hour (without Champagne) starting at 18 € per person Cocktail Beverage Package 1 hour (with Champagne) starting at 26 € per person Canapés Suggestion of canapés - starting at 2 € per person BUSINESS MENU - AUTUMN/WINTER 4 5 € P E R P E R S O N - O C TO B E R TO M A R C H A unique choice of entrée, main course and dessert is mandatory for all participants. Entrées Browned Parmigiana eggplant with pecorino sarde • Duck Foie Gras terrine, fig marmalade and brioche bread • Mushroom risotto, crunchy parmesan • Endive salad with Roquefort cheese, walnuts and Xeres vinegar • Gizzard and smoked duck salad on a bed of lamb’s lettuce, balsamic vinegar • Dish of marinated vegetables and cured ham Main Course Roasted Cod with olives, mashed potatoes with basil • Sea Bream with a crust of herbs, wild fennel and virgin olive oil, tender potatoes Belle Époque with hazelnut butter • Caramelized rabbit leg with olive oil, creamy polenta with Taggiasca olives and winery sauce • Beef, potato cake, seasonal vegetables, pepper sauce • Mediterranean Seabass, ratatouille, dill perfumed basmati rice • Beef “Daube” with tagliatelli Desserts Iced soufflé of Imperial Tangerine, small madeleine bergamot orange perfumed • Cheese cake with passion fruit sauce and almond tile • Crunchy dome of chocolate mousse, shortbread cookie • Entremet of Morello cherry and mascarpone, red fruit sauce • Rum cake, whipped cream, seasonal fresh fruit • Opera of chocolate and coffee Red, Pink and White wines AOC Côtes de Provence, mineral water, coffee or tea BUSINESS MENU - SPRING & SUMMER 4 5 € P E R P E R S O N - A P R I L TO S E P T E M B E R A unique choice of entrée, main course and dessert is mandatory for all participants. Entrées Avocado salad and prawns with citrus mixed salad • Dill and star anise marinated salmon, farmer’s salad with olive oil and lemon • Serrano ham on a countryside toast with garlic and tomato, artichoke and pesto • Grape tomato tartar with avocado, balsamic vinegar and mixed salad leaves • Italian octopus salad, Xeres vinegar and coriander Main Course Sesame honey salmon, pilaf rice, ratatouille and virgin sauce • Pikeperch with Champagne, tender leek, straw potatoes • Browned sea bream and pine nuts, eggplant piperade cannelloni, citrus butter • Farm poultry supreme with thin Duxelles, local stuffed zucchini with risetti and Parmesan, creamy oregano polenta • Duck breast with goat cheese, honey and rosemary juice, thin sliced vegetables in puff pastry • Beef flank, seasonal vegetables and potatoes, winery shallot sauce Desserts Apple Tatin tart with vanilla ice cream and caramel sauce • Half cooked chocolate 70% and pistachio ice cream • Raspberry cream cake, red fruit coulis • Crunchy white chocolate, lime cream • Apple puff pastry and vanilla ice cream • Menton lemon tart Red, Pink and White wines AOC Côtes de Provence, mineral water, coffee or tea ELEGANCE MENU 65€ PER PERSON A unique choice of entrée, main course and dessert is mandatory for all participants. Champagne Kir, softs & 2 canapés per person Entrées Puff pastry supreme of quail, gourmet pea salad with vinegar of Xeres and thyme sauce • Foie gras duck terrine, caramelized rosemary figs with countryside bread • Seabass biscuit with spinach leaves, large prawns, crustacean orange sauce • Dory carpaccio with ginger and coriander, olive oil and lime juice Main Course Black Angus flank steak, sautéed forest mushrooms, potatoes and Florentine sauce • Monkfish medallion infused with citronella, coconut milk and ginger, saffron risotto and parmesan chips • Braised Mediterranean Sea Bream filet with Menton lemon, Taggiasca olive and thin spinach mousse • Rolled veal with polenta and gorgonzola Desserts Opera chocolate and coffee with English cream and bits of vanilla • Iced soufflé Grand Marnier, small Madelaine pastry and syrup of bergamot orange • Roasted fig shortbread, cream of pistachio and almonds • Half cooked chocolate with melting caramel heart and salt flower • Coffee and small pastries Red AOC Côtes du Rhône, White AOC Sancerre, Rosé AOC Côtes de Provence, mineral water, coffee or tea GALA MENU 85€ PER PERSON A unique choice of entrée, main course and dessert is mandatory for all participants. Cocktail beverage package + 3 canapés per person Entrées Dish of smoked salmon, slightly acid cream and green asparagus • Declination of foie gras in two versions (warm and cold) • Scallop salad, tagliatelli of vegetables perfumed with truffle oil, bouquet de rucola • Red mullet filets with tapenade, stewed provincial vegetables with olive oil and artichokes Main Course Roasted John Dory filet with artichokes, thin salad onions, saffron risotto • Tournedos of Monkfish with bacon, carrot sticks, mashed potatoes, white wine sauce • Beef tenderloin, tender potatoes, stuffed zucchini, pepper sauce • Rack of lamb sprinkled with parsley and mustard, thin sliced vegetables in puffed pastry Desserts Iced soufflé of Imperial Tangerine, small madeleine bergamot orange perfumed • Half cooked chocolate, vanilla ice cream • Rum baba, whipped cream and seasonal fruit • Raspberry cream cake, red fruits coulis • Coffee and small pastries Red AOC Bordeaux, White AOC Chablis, Rosé AOC of Bandol, mineral water, coffee or tea BUSINESS BUFFET 1 45€ PER PERSON (Minimum 40 people) Cold Cold cuts platter • Marinated fish carpaccio • Fan of Bresaola Melon • Red Mullet piperade • Tomato and mozzarella with basil oil • Sliced Serrano ham • Prawns and avocados • Oriental tabbouleh Hot (1 choice of meat and 1 choice of fish) Leg of lamb with herbs and garlic, thinly sliced vegetables • Roasted beef, Gratin Dauphinois with red wine sauce • Pikeperch with Noilly Prat sauce and polenta with olives • Slab of salmon with white butter sautéed vegetables Desserts Pecan pie • Lemon pie • Bourdalou tart • Fruit salad and brownies Red, Rosé and White AOC Côtes de Provence, mineral water, coffee or tea BUSINESS BUFFET 2 45€ PER PERSON (Minimum 40 people) Cold Lime marinated salmon • Caramelized peppers and zucchini with garlic oil • Sea food salad • Niçoise salad • Eggplant caviar • Cold cuts platter Hot (1 choice of meat and 1 choice of fish) Cod with local olives and mashed potatoes • Slab of Hake, ratatouille with basil virgin sauce • Poultry supreme, vegetable piperade with forestiere sauce • Chucked beef stew, gnocchi Desserts Opera • Creamy mango and passion fruit • Fondant chocolate cake • Seasonal tarts • Mascarpone and red fruits Red, Rosé and White AOC Côtes de Provence, mineral water, coffee or tea NIÇOIS BUFFET 65€ PER PERSON (Minimum 40 people) Entrées Niçoise salad, small Pan Bagnat • Salad of marinated peppers, stuffed vegetables Niçoise style • Truccia (Swiss chard, pine nuts and parmesan omelet) • Basket of raw vegetables with anchoiade and shallot focaccia • Pissaladiere • Sardine escabeche • Fried Sardine Main Course Panned Sea Bream filet, ratatouille, virgin sauce with beans • Mushroom and beef Daube, tagliatelli Desserts Lemon pie • Strawberry tart • Fruit salad • Fig tart • Fig with red wine and mascarpone • Swiss chard tart Red, Rosé and White AOC Côtes de Provence, mineral water, coffee or tea ASIAN BUFFET 65€ PER PERSON (Minimum 40 people) Entrées Vegetable samosa • Vermicelli salad with sesame salad • Soy shoot salad • Large spicy prawns sautéed • Prawn chips Main Course (1 choice of meat and 1 choice of fish) Monkfish filet citronella, ginger and coconut milk, Cantonese rice • Sautéed prawns, Julienne of carrots • Caramelized pork and Chinese noodles • Tandoori chicken, vegetable wok Desserts Coconut cake • Pineapple skewer • Creamy mango and passion fruit • Almond tart • Flan Red, Rosé and White Ferry Lacombe (cuvée Naos), mineral water, coffee or tea FISH BUFFET 65€ PER PERSON (Minimum 40 people) Entrées Coriander marinated Red Mullet • Thinly sliced smoked fish marinated in lime juice • Herring and potato salad • Bouquet of prawns • Salmon filets • Dill marinated salmon Main Course Colbert Salmon • Sea bream supreme with white butter and caramelized vegetables Niçoise style • Monkfish filet citronella, ginger leek barigoule and wild rice Desserts Assorted cheese platter, countryside bread, olives and chestnuts • Fruit salad • Floating island • Seasonal fruit tart • Tropézienne cake • Chocolate cream Red, Rosé and White Bandol Côtes de Provence, mineral water, coffee or tea OUR MEETING ROOMS M2 FLOOR NATURAL DAYLIGHT U BOARD CLASSE THEATRE BANQUET BUFFET COCKTAIL PRÉSIDENT 200 0 NO 51 60 96 190 180 120 200 BELLE ÉPOQUE 110 0 YES 30 36 45 100 100 80 120 HALL AUX FRESQUES 110 0 YES - - - 100 84 60 120 MASSENA 37 0 YES 13 14 - - - - - VICTOIRE 25 0 YES 11 12 - - - - - MEYERBEER 20 0 NO 7 8 - - - - - F LO O R P L A N S Belle Époque 110 m2 Président 200 m2 Hall aux Fresques 120 m2 Massena 37 m2 Meyerbeer 20 m2 Open kitchen Restaurant Hotel entrance Bar Victoire 25 m2 Restaurant’s terrace Bar’s terrace Promenade des Anglais Promenade des Anglais P O U R T O U T R E N S E I G N E M E N T M E R C I D E N O U S C O N TA C T E R A U TÉL : 33 (0)4 92 14 86 68 [email protected] 2 7, P R O M E N A D E D E S A N G L A I S n 0 6 0 0 0 N I C E n T É L . : 3 3 ( 0 ) 4 9 2 1 4 8 6 8 6 n FA X : 3 3 ( 0 ) 4 9 3 8 2 4 5 3 5 re s e r va t i o n @ we s t m i n s t e r - n i c e . c o m n we s t m i n s t e r - n i c e .c o m n S A W E S T M I N S T E R F R A N C E M A N AG E M E N T ( W F M )
