MENUS EXÉCUTIFS
EXECUTIVE MENU I
To choose between a starter, a main dish and a dessert .
STARTERS
Leek cream with beets
Potato omelette
Traditional croquettes
MAIN COURSES
Homemade meatballs with tomato sauce and basil
Baked pork shoulder, roasted potatoes with herbs and their sauce
Beef stew with potatoes
DESSERTS
Seasonal fruit
Lemon mousse
Fruit yogurt
Cellar
Red wine Nuviana
White wine Nuviana
Mineral water
(1 bottle for every 5 people)
Price per person: 27,00€ (less than 15 people)
Price per person: 32,00€ (from 15 people)
These prices do not include 10% VAT
EXECUTIVE MENU II
To choose between a starter, a main dish and a dessert .
STARTERS
Zucchini cream with fresh cheese
Xató salad (endive, anchovies, cod and romesco sauce)
Roasted macaroni gratin
MAIN COURSES
Catalan-style roast chicken (with raisins, plums and dried peaches)
Stewed meat with mushrooms
“Fideuá” with prawns and mussels, accompanied by "all i oli" sauce
DESSERTS
Truffles
Seasonal fruit
Cheesecakes with red fruit coulis
Cellar
Red wine Nuviana
White wine Nuviana
Mineral water
(1 bottle for every 5 people)
Price per person : 30,00€ (less than 15 people)
Price per person: 39,00€ (from 15 people)
These prices do not include 10% VAT
EXECUTIVE MENU III
To choose between a starter, a main dish and a dessert .
STARTERS
Tuna belly salad
Pumpkin cream with candied mushrooms
Traditional cannelloni with truffle melanosporum
MAIN COURSES
Duck confit with chutney
Baked shank, wine sauce and roasted baby potatoes with herbs
Hake with potatoes and burnt garlic
DESSERTS
Catalan cream with Carquinyolis
Seasonal fruit
Carrot cake
Cellar
Red wine Sommos roble DO. Somontano
White wine De Muller Muscat D.O. Tarragona
Mineral water
(1 bottle for every 5 people)
Price per person: 37,00€ (less than 15 people)
Price per person: 45,00€ (from 15 people)
These prices do not include 10% VAT
** Menus available only for corporate meetings **
To take advantage of these menus, the same dish must be chosen for all diners.
The final number of diners for the services contracted in restoration will be reconfirmed 72 hours before the event, this final number will be 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 is commited to provide a 10% more of the space contracted as long as the capacity of the room allows it.
The Vilamari hotel has information on the dishes it offers customers with food allergies and intolerances
To choose: a starter, a main course and a dessert per person.