EXECUTIVE MENÚ I

To choose between an entree, a second and a dessert.

STARTERS

Pumpkin cream with croutons

Ravioli stuffed with carbonara

Homemade Russian potato salad, nice and herring mayonnaise

MAIN COURSES

Hake with potatoes and onion

Veal cheeks with sweet potato puree

Mushroom Risotto

DESSERTS

Fruit salad

Cheese mousse with red fruits inside

Lemon, crumble and mint sorbet

Cellar

Red wine Món Perdut D.O. Empordà

White wine Viña Dorada D.O. Terra Alta

Mineral waters

Cafes and infusions

Price per pax 30,80 €

10% VAT included

EXECUTIVE MENÚ II

To choose between an entree, a second and a dessert.

STARTERS

Tomato, burrata and pesto salad

Veal carpaccio with semi-dried tomato and parmesan

Fresh pasta with mushroom sauce

MAIN COURSES

Entrecôte with potatoes with caliu and pepper sauce

Cod with vegetables and piquillo sauce

Sauteed vegetables, mushrooms and squid

DESSERTS

Macedonia

Frosted Carrot Cake

Chocolate ingot

Cellar

Red wine Món Perdut D.O. Empordà

White wine Viña Dorada D.O. Terra Alta

Mineral waters

Cafes and infusions

Price per pax 37,40 €

10% VAT included 

EXECUTIVE MENÚ III

To choose between an entree, a second and a dessert.

STARTERS

Cream of ceps, bacon and almonds

Tomato salad with onion, pepper and vinaigrette

Foie mi cuit terrine with fig jam and brioche

MAIN COURSES

Salmon with soy sauce and baby potatoes

Iberian secret with beans from Santa Pau and garlic and parsley oil

Beef tenderloin with glazed onions and creamy potatoes

DESSERTS

Our “Crema Catalana”

Lemon mousse

Tender coffee sponge cake, 70% chocolate ganache and coffee cream

Cellar

Red wine Món Perdut D.O. Empordà

White wine Viña Dorada D.O. Terra Alta

Mineral waters

Cafes and infusions

Price per pax 41,80 €

10% VAT included

** Menus available only for corporate meetings **

To qualify for these menus, the same dish must be chosen for all guests.

The final number of diners for the services contracted in restoration will be reconfirmed 72 hours before the event, this final number being considered for billing purposes, accepting a margin of error of 10% less at no cost.

In case of increasing the number of diners, the hotel commits up to 10% more of the contracted volume provided that the capacity of the room allows it.

The Hotel Vilamari has information on the dishes it offers to customers with food allergies and intolerances.