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.