YOUR WEDDING CELEBRATIONS
THE RIGHT PERSON. THE RIGHT MOMENT. THE RIGHT PLACE.
Exchange your vows at Le MĂŠridien St Julians Hotel & Spa in Malta. As your fairytale unfolds before your eyes, you know you have chosen the right person, the right moment and the right place. With our dedicated and experienced events team, we will seek our inspiration from what your vision reveals. This important moment will be one of your most authentic memories and a delight for your guests. Are you in for a grand celebration or for an intimate ceremony? We will organize your special day with the same passionate level of professionalism whether it is for the two of you or for an extensive group of family and friends.
As part of Starwood Hotels & Resorts Worldwide, we will honor our reputation by providing you with the flexibility, the attention to details and the high level of service you truly deserve.
Choose your venue (romantic, contemporary, classic), your menu (elaborated, nouvelle cuisine, local taste) and your style (buffet, standing up, plated). Or speak to our creative kitchen brigade about your unique requirements.
Your wedding contact the Events Team E. events.malta@lemeridien.com T. (356) 2311 2109/2107 W. lemeridienmalta.com
We simply commit into orchestrating your dream wedding.
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YOUR WEDDING CULINARY SELECTION Index RECEPTION MENUS
page 3-4
RECEPTION PACKAGES
page 5-10
THEMED TABLES
page 11-12
SEATED BUFFET PACKAGES
page 13-19
CARVERY BUFFET MENU
page 20
CLASSIC BUFFET MENU
page 21
PART PLATED MENU
page 22
SEATED PLATED PACKAGES
page 23-26
PRE-SELECTED PLATED MENUS
page 27
BEVERAGE
page 28
WEDDING CAKES
page 29
OTHER CHARGES
page 29
WEDDING VENUES RENTAL
page 29
ADDITIONAL BENEFITS
page 29
TERMS AND CONDITIONS
page 29 3
RECEPTION MENU 1 €25.00 per person
including a free pure almond or Bacio two-tier cake based on minimum of 150 persons
ON BISTRO TABLES stuffed olives in pyramid glasses WELCOME CANAPÉ chive cream cheese in mini tartlets COLD CANAPÉS Norwegian smoked salmon with radish vegetable basket with sweet corn and hummus Caesar dressed chicken and bacon choux buns cherry tomato and mozzarella brochettes assorted bridge rolls with tuna, cream cheese and cured ham
DESSERTS mini lemon meringues mini fruit tartlets pineapple frangipanes dark chocolate and hazelnut tarts Add a coffee table with a selection of infused teas, coffee, Maltese ricotta cannoli, candied fruit and deep-fried date fingers for an extra €2.50 per person.
LE MERIDIEN SIGNATURE COLD ITEMS prawn infused with garden herbs and Moroccan couscous HOT ITEMS chicken in a pastry pillows with a lemon and pepper dip Maltese sausage quiches king prawns in filo pastry with a lime herb mayonnaise beef ragout arancini bouchées with caramelised onions and blue cheese breaded mozzarella sticks with a mustard dip chicken tikka cigars with a mango chutney baby swordfish skewers with coconut chicken and bell pepper lollipops 4
RECEPTION MENU 2 €27.00 per person
including a free pure almond or Bacio two-tier cake based on minimum of 150 persons
ON BISTRO TABLES trio of stuffed olives, potato crisps and mixed nuts WELCOME CANAPÉ Norwegian smoked salmon with radish COLD CANAPÉS Parma ham with a red plum chutney fresh peppered goat cheese mousse with honey and sesame (v) octopus waldorf spoon oriental duck with a kumquat chutney in a pancake salami and Spanish olives in a poppy seed crostini pepper-crusted beef with parsley in an English mustard tartlet marinated green shell mussels assorted bridge rolls with prawns, cream cheese and cured ham prawn and ginger barquette LE MERIDIEN SIGNATURE COLD ITEMS mini Greek salad with feta, crispy lettuce, bell peppers and Kalamata olives (v) HOT ASIAN NIBBLES oriental vegetable spring roll with hoi sin sauce prawn in filo with a citrus dip vegetable Thai samosa with a soy sauce
HOT CANAPÉS chicken in pastry pillow with lemon and pepper dip salmon and onions tartlet Maltese sausage in a mini quiche scampi with a lime herb mayo broccoli and gammon arancini lamb kofta with coriander and lemon zest oriental chicken twist with a teriyaki sauce LE MÉRIDIEN SIGNATURE HOT CANAPÉS LMSJ massaman beef curry with cashew nuts and spring onions DESSERTS mini chocolate sacher torte mini banoffee pie lemon meringue mini fruit brochette hazelnuts and chocolate tartlet mini doughnuts Add a coffee table including a selection of infused teas, coffee, Maltese ricotta cannoli with candied fruit and deep-fried date fingers for an extra €2.50 per person.
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RECEPTION PACKAGES
SILVER PACKAGE
€30.00 per person – 30 canapés including 2 signature dishes from our selector menu – free pure almond or Bacio three-tier cake, based on a minimum of 150 persons
GOLD PACKAGE
€33.95 per person – 35 canapés including 3 signature dishes from our selector menu – coffee table including a selection of infused teas, coffee, ricotta cannoli with candied fruit and deep-fried date fingers – free pure almond or Bacio three-tier cake, based on a minimum of 120 persons
PLATINUM PACKAGE
€35.50 per person – 30 canapés including 4 signature dishes from our selector menu – a choice of any two themed tables – free pure almond or Bacio three-tier cake, based on a minimum of 120 persons
DIAMOND PACKAGE
€38.50 per person – 35 canapés including 5 signature dishes from selector menu – a choice of any two themed tables – coffee table including a selection of infused teas, coffee, ricotta cannoli with candied fruit and deep-fried date fingers – free pure almond or Bacio three-tier cake, based on a minimum of 120 persons
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CANAPE SELECTOR MENU COLD CANAPÉS VEGETARIAN 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Roquefort pâté with walnuts vegetable basket with sweet corn and broccoli cream cheese with chives and poppy seeds tomato, mozzarella and basil pesto skewer trio of vegetable sushi with a soy and ginger sauce olive and feta tart with a tomato jam hummus in an onion crostini Greek dolmade stuffed wine leaves duo of blue cheese and blueberry muffin mini raw vegetable nori roll mini tomato and mozzarella brochette mini gaspacho shot cucumber and mint chilled soup chilled cantaloupe melon with mint compote tomato and olive bruschetta egg curry profiterole celery barquette and gorgonzola cheese ratatouille topped with buffalo mozzarella tartlet peppered goat cheese mousse with honey and sesame seeds 20. trio of dips and crudities on bistro tables 21. brie cheese, honey and walnut bruschetta 22. roast artichoke heart with hummus and paprika
FISH
MEAT
23. marinated sea bass on whole meal bread with capers 24. salmon cream cheese and caviar in a tartlet 25. crab and mango in a sesame seed baby roll 26. new zealand mussels topped with lemon and paprika cream 27. smoked swordfish and coriander pesto in open sandwich 28. mini panini with sundried tomatoes and tuna 29. beetroot marinated salmon in rye bread 30. tartlet of Norwegian salmon pâté with marinated mussels 31. prawn mousse with garden herbs 32. bridge roll tuna Niçoise salad 33. signature salmon gravlax with dill and pink peppercorns 34. Greenland mussels marinated in Thai dressing 35. fish sushi with a soy sauce 36. swordfish with chives and sundried tomatoes 37. salmon confit with horseradish 38. tuna and kiwi mussel wrap 39. carrot, crab and papaya relish tartlet 40. prawn barquette with cream cheese and caviar 41. seafood mousse on a granary cream 42. octopus and French beans with garlic and olive seasoning 43. mélange of octopus, shrimps and mussels in shell pastry 44. bridge roll with prawn , smoked salmon or tuna 45. herbed bruschetta with anchovies and white bean 46. ricotta cheese with salmon and herbs 47. roll with lime and chili perfumed sardines 48. cucumber stuffed with crab meat and dill
49. lemon infused chicken with bell pepper and olives 50. roast beef with a touch of horseradish cream 51. chicken liver parfait with cognac and orange zest 52. Parma ham and sweet melon 53. open sandwich with cured meat and rocket 54. bresola, asparagouts and cream cheese tortilla 55. rabbit liver parfait profiterole 56. marinated duck confit in a hoi sin tartlet 57. thai beef mini wrap 58. mini wrap with chicken, mango and coriander 59. Parma ham and melon in a shot glass with coriander pesto 60. beef , horseradish and grana blini 61. mustard and gammon panina 62. Italian salami with a black olive tapenade 63. Caesar dressed chicken and bacon in choux bun 64. bridge roll with chicken mousse, Italian salami or cured ham 65. gammon with tropical fruit 66. smoked duck breast with a plum chutney 67. Asian chicken with a mango chutney wrapped in a pancake 68. duo of duck and quail with thyme and a grilled tortilla wrap 69. smoked bacon muffin with citrus zest 70. smoked duck with pear chutney in a tartlet 71. ham and cheese croque-monsieur 72. roast beef in bouchée with caramelized onions 73. marinated Maltese sausage and cherry tomato brochette 74. arrosto and pineapple brochette
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LE MÉRIDIEN SIGNATURE COLD DISHES VEGETARIAN 75. mini Greek salad with feta, crispy lettuce, bell peppers and Kalamata olives 76. sweet potatoes, mange-tout and walnuts with a cumin infused oil 77. mini Maltese platter with sundried tomatoes, goat cheese, stuffed olives and water biscuits 78. grilled marinated vegetables with feta cheese and basil 79. rocket salad with sundried tomatoes and goat cheese
FISH 80. curried potatoes with marinated mussels and fennel shavings 81. prawns in a red Thai curry with a coconut rice salad 82. salmon mousse with marinated mussels and lemon zest 83. sea bream, Moroccan couscous with coconut flakes and a pine nut vinaigrette
MEAT 84. smoked duck and cabbage relish with an apple chutney 85. Asian noodles with tandoori spiced chicken 86. tagliatelle of vegetables with pork and cashew nuts in an orange dressing 87. smoked chicken and cream cheese with an asparagus salad 88. peppered beef with rocket, parmesan and a truffle oil dressing 89. mini traditional Caesar salad with bacon, parmesan and anchovies
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HOT CANAPÉS VEGETARIAN 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.
jalapeno and cheese poppers mushroom duxelle profiterole with mimosa garnish vegetable spring roll with a mango dip wonton with a sweet and sour dip vegetable samosa with a chili dip mini broccoli quiche breaded broccoli and cheddar chili-brushed mozzarella stick caramelized onions and blue cheese in puff pastry spicy jalapeno peppers mushroom and truffle quiche . deep fried gbejniet with a honey dip artichoke pastizzi feta cheese arancini deep-fried pizza siciliana Asian stick and Thai veggies with curry mayonnaise crunchy olives and cheese bite broccoli and pine nut arancini
FISH
MEAT
19. scampi with a lemon mayonnaise 20. king prawn in filo jacket with a citrus dip 21. crab and sesame seeds in a Chinese pastry 22. salmon and ricotta qasattat 23. calamari in beer batter with a caper dip 24. pizza with tomatoes and anchovies 25. crab-filled button mushrooms 26. salmon vol-au-vent with saffron 27. spicy oriental prawn balls 28. swordfish and bell pepper brochette 29. octopus with stuffed olives 30. tart with tuna and sundried tomatoes 31. prawn in puff pastry 32. grilled salmon and mini pitta with lentils 33. grouper and lobster mousse tartlet 34. crab with sesame seeds in mini pastry cup
35. beef schnitzel with a lemon dip 36. pork goujon with a sweet and sour sauce 37. hot and spicy lamb in a mini pita bread 38. chicken yakitori with sesame seeds 39. chicken in a pastry pillow with a lemon and pepper dip 40. Maltese sausage and cherry tomato brochette 41. duck spring roll with a hoi sin sauce 42. BBQ spiced chicken lollipop 43. lamb kofta with coriander and lemon zest 44. mini smoky bacon quiche 45. Maltese sausage arancini 46. mini cordon bleu with ham and cheese 47. puff case with duck and black beans 48. mini lamb patty with a minted pesto 49. chicken and pepper brochette 50. pork twist skewer with a curry dip 51. mini smoked bacon quiche 52. Vietnamese chili pork balls 53. bouchĂŠe with a beef and mushroom filling 54. mini chicken kievs 55. deep-fried risotto balls with Parma ham 56. crispy Asian cigars with chicken tikka 57. beef brochette with an oyster dip 58. angel on horseback (liver and bacon) 59. chicken and bell pepper cone 60. chicken and pineapple kebab 61. mini beef burger
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LE MÉRIDIEN SIGNATURE HOT DISHES VEGETARIAN 62. gnocchi primavera 63. polenta, gorgonzola e radicchio salad 64. porcini ravioli with a herb vinaigrette 65. vegetable, chickpea and lentil madras curry with poppadom and coconut 66. blue cheese polenta with roasted walnuts
FISH 67. ravioli baccalà alla visentina 68. fish and chips 69. octopus in garlic with bell peppers and rice 70. swordfish set on a basil perfumed couscous 71. salmon and potato gnocchi with saffron and a dill vinaigrette
MEAT 72. 73. 74. 75. 76.
‘risi e bisi’ risotto with peas and prosciutto cotto Indian lamb korma with steamed rice signature massaman beef curry with cashew nuts and spring onions chicken tikka with sweet corn and mango cured couscous honey glazed gammon with an onion and mango chutney
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DESSERTS
SIGNATURE DESSERT DISHES
1. espresso coffee profiterole 2. citrus lemon meringue 3. amaretto ĂŠclair 4. forest fruit cheesecake 5. pear and almond tart 6. walnut and apple mini tart 7. white chocolate barquette 8. mini candied fruit and ricotta cannoli 9. deep-fried date fingers infused with orange liquor 10. seasonal fresh fruit tartlets 11. citrus lemon meringue 12. dark chocolate truffle 13. amaretto ĂŠclair 14. fresh fruit kebab 15. coconut tart 16. ice-cream in chocolate cup 17. chocolate and walnut tart 18. sacher torte 19. baked lemon cheese cake 20. wild berry mini flan 21. pineapple frangipane 22. biscotti mandorla 23. hazelnut and chocolate tartlet 24. mini banoffee pie 25. pistachio mousse 26. mini doughnut 27. mini chocolate muffin with hazelnuts
28. illy coffee panna cotta 29. trio of mango, chocolate and lemon custard 30. peached pear in saffron syrup and pear sorbet 31. cheese brochette and fig jam 32. pecan pie with vanilla panna mousse 33. sweet melon compote and a passion fruit sorbet 34. chocolate tart with a forest fruit compote 35. trio of pistachio, almond and raspberry frangipane 36. mini fresh fruit salad with a star anise syrup 37. Maltese ice-cream with candied fruit and biscuit
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THEMED TABLES
FISH EXTRAVAGANZA €7.00 per person poached salmon with garden herbs buttered calamari with a tartar sauce swordfish and bell pepper kebabs marinated kiwi mussels Mediterranean seafood terrine baby potato salad green salad in herbal oil rice salad
ORIENTAL TABLE €6.00 per person vegetable spring rolls with a chili dip vegetable samosa with a spicy tomato dip chicken tikka with sweet corn and mango Indian beef madras curry oriental Thai fried rice stir fried vegetable noodles prawn crackers and poppadom aromatic sauces
FROM THE GRILL €6.50 per person BBQ marinated chicken drumsticks pork spare ribs marinated in honey and sesame BBQ swordfish with an herb salsa bar marked beef patties with coriander, ginger and garlic BBQ Maltese sausage 4 chef’s refreshing salads
PASTA MANIA €4.00 per person porcini ravioli with parmesan and a peppered cream sauce farfalle with salmon, mussels, cherry tomatoes and an asparagus velouté penne with aubergines, ricotta and a basil essence tomato salsa rigatoni with Parma ham, salami and rocket in a sundried tomato tapenade
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THEMED TABLES continued
MEAT LOVERS €7.00 per person Parma ham and melon salami milano, peppered salami roast loin of pork from our carvery chicken galantine with prune beef tagliata with mushrooms and a black bean sauce sugar baked gammon with pineapple and a clove jus lamb kofta in a coriander sauce 4 chef’s refreshing salads bridge rolls MALTESE FESTA DELIGHTS €6.00 per person ricotta ravioli with a tomato salsa grilled Maltese sausages traditional mini bragioli (beef olives) octopus in garlic, mint, white beans and parsley local bean paste ‘bigilla’ pickled vegetables peppered Gozitan goat cheese with water biscuits green olive confit in rosemary selection of Maltese bread rolls
DELICATESSEN €5.50 per person parmegiano, Danish blue cheese, cheddar, emmental, edam, peppered goat cheeselets with grissini, rye, cherry tomatoes, water biscuits, dried fruits, grapes, apple chutney and celery sticks FOR CHOCOHOLICS €5.50 per person hazelnut and dark chocolate mousse white and dark chocolate frangipanes chocolate and raspberry tarts chocolate sacher torte mini chocolate cup cakes chocolate fondue with carved fruit COFFEE CORNER €5.00 per person illy freshly brewed coffee selection of traditional and infused tea date fingers cantucci dark chocolate truffles almond macaroons coffee profiteroles
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THEMED TABLES continued
AFTER PARTY MENU â‚Ź7.50 per person grilled ham and cheese tortilla wraps mini beef burgers chicken and pancetta grilled pitta mini hot dogs duo of ricotta and pea cakes assorted sandwiches pancetta and onion quiches
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SEATED BUFFET PACKAGES
SILVER PACKAGE
€28.00 per person – 11 platters (8 salads and 3 antipasto)/ 1 pasta/ 1 soup/ 3 main courses/ 1 vegetable/ 1 potato/ 6 desserts – free pure almond or Bacio two-tier cake, based on minimum of 100 persons
GOLD PACKAGE
€32.00 per person – 15 platters (10 salads and 5 antipasto)/ 1 pasta/ 1 soup/ 1 carvery/ 4 main courses/ 1 vegetable/ 1 potato/ 7 desserts – free pure almond or Bacio three-tier cake, based on minimum of 100 persons
PLATINUM PACKAGE
€36.00 per person – 18 platters (12 salads and 6 antipasto)/ 2 pasta/ 1 soup/ 1 carvery/ 5 main courses/ 2 vegetables/ 2 potatoes/ 8 desserts – two welcome canapés (from cold canapé selector menu) and sparkling wine – free pure almond or Bacio three-tier cake, based on minimum of 100 persons
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BUFFET SELECTOR MENU SALADS VEGETARIAN 1. 2. 3. 4.
grilled bell peppers with basil and olives red kidney beans with capsicum and basil tossed Greek salad with olives and feta rocket salad and parmesan shavings with a touch of balsamic 5. beetroot salad with sweet corn and oranges 6. balsamic marinated mushrooms salad 7. cucumber and minted yogurt relish 8. grilled artichoke salad with pink peppercorns 9. white bean, parsley and garlic salad 10. roasted Mediterranean vegetable salad 11. crudities with assorted dips 12. couscous with sundried tomato and capsicum 13. potato and cherry tomato salad with grain mustard 14. marinated cauliflower 15. mozzarella with cherry tomatoes and basil oil 16. tomatoes and onion salad 17. butter beans in garlic and parsley 18. Maltese bean paste with water biscuits 19. roast artichoke and rocket salad 20. pickled vegetables
FISH
MEAT
21. marinated black shell mussels 22. Asian noodles with stir fry vegetables and sesame prawns 23. tossed salad Niรงoise with tuna, egg and green beans 24. salmon and cucumber salad 25. fennel shavings with mussel meat and lemon oil 26. mixed shellfish salad in tomato herb vinaigrette 27. Thai style glass noodle with prawns and prunes 28. seafood pasta salad 29. trio of calamari, prawns, mussels green salad leaves 30. octopus with bell peppers and olives 31. citrus crab and cabbage slaw salad 32. curried rice, eggs and prawns salad 33. broccoli, grapes and marinated sea bream 34. avocado, lettuce and smoked salmon 35. anchovies, bell pepper and cucumber saladl
1. Chinese style chicken and corn tossed in sweet and sour sauce 2. chilled pasta with pesto oil, salami, sweet corn and olives 3. ham rice salad with herb cream vinaigrette 4. chicken Caesar salad 5. Thai style beef spicy salad with onions and long beans in an oyster sauce 6. chicken and chickpea salad in lime and mint 7. eggplant and pancetta salad with garlic, thyme and olive oil 8. smoked duck and sweet potato salad 9. cranberry and grilled pear salad with ginger marinated chicken 10. honey and mango tossed pork salad 11. green bean and beef salad 12. pasta salad with sundried tomatoes, spring onions and curried ham 13. potato salad with pancetta and chicken in tandoori dressing 14. salami and grilled aubergine salad 15. BBQ chicken, rosemary and potato salad
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ANTIPASTO VEGETARIAN 1. 2. 3. 4. 5. 6. 7. 8. 9.
duo of grilled zucchini and aubergines stuffed vine leaves with vegetable aromatic rice prawn crackers and poppadoms with a spicy salsa goat cheese and sundried tomato kebab tomato and green olive bruschetta aubergine and tomato parmegiana fresh Gozo cheeselets with basil and water biscuits vegetable frittata with parmesan stuffed aubergines with herb ricotta cheese
MEAT 20. Parma ham and melon 21. cold cured meat cuts 22. chicken terrine with rosemary and cumin 23. pork with apricots and cashew nuts 24. Italian salami platter 25. roast beef with red onion and balsamic 26. Cajun spiced chicken 27. gammon and pineapple 28. rosemary focaccia with cured ham 29. chicken liver pâté with bread wafer and chutney
BAKER’S CORNER FISH 10. 11. 12. 13. 14. 15. 16. 17. 18.
assortment of bread rolls and homemade infused dressings
crispy fish with tartar sauce marinated crab sticks herb and citrus infused sardines sea bream escabeche with sundried tomatoes and dill bell pepper, tomato and anchovy brochettes salmon terrine with bell peppers green shell mussels with basil and caper oil grouper roulade with an herb prawn mousse olive Italian focaccia with a salmon mousse
19. tomato, basil and grouper brochettes
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PASTA quadroni baccalĂ stuffed pasta with salted cod and potatoes tossed with chives, caper and a caviar butter sauce tortellini cacio e pepe stuffed with pecorino romano, ricotta and pepper tossed in a tomato and olive sauce rigatoni pasta with mushrooms, goat cheese, zucchini and garlic (v) penne pasta with prawns, peas, curry and creamed spinach pasta shells tossed in roast artichokes, salami, sweet corn and a tomato fondue gnocchi primavera tossed with bell peppers, zucchini and a basil tomato salsa paccheri ragout enhanced with a beef and onion ragout, infused with thymein a tomato sauce
penne rigate tossed with roast local ricotta, aubergines and a basil tomato salsa (v) pasta shells with walnuts and broccoli tossed in blue cheese cream (v) farfalle with salmon comfit and cherry tomatoes tossed in garlic and white wine stuffed cannelloni pasta with spinach and ricotta baked in a basil tomato sauce and bĂŠchamel (v) penne pasta with a mushroom and peppercorn sauce (v) baked lasagna with meat ragout, mozzarella and a tomato sauce duo of forest mushroom ravioli truffle and porcini stuffed pasta with Maltese olive oil, cherry tomatoes, parsley and parmesan lobster and crab ravioli infused with a saffron and chive perfumed vinaigrette
pumpkin ravioli with sage, nutmeg, leeks and parmesan asparagus ravioli chorizo, shrimps and a leek cream sauce
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SOUPS butternut squash soup with smoked bacon and cream woodland mushroom cream soup (v) with grilled croutons and a truffle drizzle classic leek and potato soup with salmon confit and herbs fish soup provincial with fish confit and minted rice carrot and coriander soup (v) with herb croutons cream of pea and ham hock soup with multigrain croutons French onion soup with cheesy croutons (v) curried cabbage soup with coconut milk (v) and crispy poppadoms
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MAIN COURSES CARVERY 1. 2. 3. 4. 5. 6.
roast leg of lamb studded with garlic and rosemary roast loin of pork crusted with grain mustard and orange beef sirloin glazed with cracked pepper and parsley salmon with horseradish wrapped in puff pastry stuffed swordfish with sundried tomatoes and olives honey-glazed gammon with a roast onion chutney
MEAT 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
roast beef with smashed tomatoes and a green peppercorn jus pan-fried pork escalope with a lemon and calvados sauce grilled chicken with a pepper and rosemary sauce roast chicken with bell peppers glazed with a tarragon cream sauce chicken fricassee with forest mushrooms roast pork loin with apples enhanced with roast red onions braised lamb shoulder with a mint and black olive jus pan fried beef escalope enhanced with truffle oil and herbs braised beef olives (Maltese style) with a tomato fondue grilled lamb chops with a thyme infused jus
VEGETABLES 1. 2. 3. 4.
duo of cauliflower and broccoli with a mornay sauce seasonal vegetables tossed in parsley butter grilled artichokes with roast bell peppers, capers and olive oil buttered steamed cabbage with white onions enhanced with crispy pancetta 5. rolled grilled aubergines with garlic, tomatoes and basil 6. Provençal duo of French beans and garden peas 7. ratatouille of vegetables
POTATOES / STARCH 1. 2. 3. 4. 5.
pommes de terre boulangères with onions baked potatoes with a garlic and rosemary cream sauté of potatoes with parsley and sea salt herbed forked potatoes with sundried tomatoes, olives and basil rice pilaf with sweet corn and mixed bell peppers with hint of sesame oil 6. Moroccan couscous with pine nuts and rocket
FISH 17. Provençal mélange of fish with mussels and a leak cream sauce 18. pan fried baby swordfish with basil, olives and a cherry tomato fondue 19. baked grouper infused with herbs and a white wine beurre blanc 20. grilled tuna with a pink peppercorn jus 21. baked salmon with fennel and a dill cream sauce 22. seasonal fish medallions with a garden herb and cream sauce 23. grilled sea bream fillet with saffron and a white wine sauce
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DESSERTS 1. dark chocolate tart 2. kiwi and pineapple salad 3. tropical fruit tart 4. almond tart 5. chocolate sacher torte 6. cassatella siciliana 7. zeppoli with honey 8. black forest gâteau 9. apple crumble 10. pineapple and Malibu tart 11. hazelnut tart 12. Maltese trifle 13. apple and sultana tart topped with Turkish delight 14. mocha gâteau 15. strawberry gâteau 16. poached pears in red wine 17. baked cheese cake 18. orange and chocolate cake 19. lemon cheesecake 20. tiramisu 21. cold cuts of seasonal and tropical fruits 22. fruit salad with a star anise syrup 23. banana tart 24. cannoli with ricotta and candied fruits 25. sinizza 26. date tart 27. ‘imqarett’ date fingers 28. chocolate profiteroles 29. honey rings
30. duo of melon and watermelon (seasonal) 31. Maltese pudding 32. cherry cheesecake 33. forest berry cheesecake 34. amaretto cheesecake 35. pear and almond frangipane 36. bread and butter pudding 37. summer pudding with forest berries 38. pistachio mousse 39. panna cotta 40. white chocolate cheesecake 41. local cheese display with nuts, fruit and water biscuits 42. banoffee pie 43. selection of ice-cream 44. selection of sorbets
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CARVERY MENU â‚Ź32.00 per person
free pure almond or Bacio three-tier cake based on minimum of 100 persons
ANTIPASTO AND SALADS roast artichokes with sundried tomatoes cucumbers in fresh mint and yogurt seafood rice salad carrot and raisins potato and bacon salad in mustard mayonnaise tomato and herb salad pickled onions with balsamic mixed tossed lettuce with parmesan bean Mexican salad with sweet corn cold cuts of beef and cured ham smoked fish with capers and onions roast bell peppers stuffed with anchovies and mozzarella pasta salad with octopus and bell peppers assorted dressings and condiments: pesto oil, balsamic dressing, creamed blue cheese, sundried tomatoes, capers, herbed olives, garlic and chili SOUP woodland mushroom cream soup (v) with grilled croutons and a truffle drizzle PASTA baked lasagna with meat ragout, mozzarella and a tomato sauce
CARVERY roast loin of pork with an apple sauce roast rib eye of beef crusted with herbs served with a red wine jus whole salmon stuffed with spinach, sundried tomatoes and wrapped in pastry HOT MAINS chicken breast tandoori grilled lamb chops with a mint jus VEGETABLES carrots Vichy and French beans in bacon POTATOES/STARCH traditional English roast potatoes DESSERTS black forest gâteau almond and pineapple tart hazelnut tart tiramisu fruit cuts and fruit salad apple and sultana tart banana tart farmhouse local and international cheese with grissini, grapes and walnuts 22
CLASSIC MENU â‚Ź32.00 per person
free pure almond or Bacio three-tier cake based on minimum of 100 persons
ANTIPASTO AND SALADS marinated green lip mussels feta cheese and grilled bell pepper salad aubergines parmegiana rice salad with crab and prawns mixed tossed salad and cherry tomatoes Parma ham with melon cubes dressed with mint oil poached salmon with cucumber and horseradish mayonnaise crab and cherry tomato salad buffalo mozzarella, rucola and plum tomatoes roast onions with turmeric and rosemary oil classic Niçoise salad with French beans, tuna, boiled eggs and potatoes egg noodles with stir fried beef and a soy sauce classic waldorf salad with crispy lettuce, apples, walnuts and celery homemade vinaigrettes and dips with accompaniments SOUP pumpkin and coriander soup with parmesan croutons PASTA baked cannelloni stuffed with ricotta and spinach glazed with a tomato sauce and mozzarella
CARVERY classic beef wellington brushed with mustard wrapped with mushrooms, pancetta and a sesame puff pastry served with a madeira sauce HOT MAINS grilled lamb chops with a garlic scented jus roast chicken with a rosemary perfume Scottish salmon stuffed with herbed grouper and a lobster mousse duo of cauliflower and broccoli gratin in mornay sauce VEGETABLES parsley butter-glazed seasonal vegetables POTATOES/STARCH roast potatoes and onions boulangers DESSERTS apple crumble banana and toffee cheesecake dark chocolate tart pineapple and coconut frangipane seasonal and exotic fruit salad with a citrus syrup ice-cream bar
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PART PLATED MENU €32.00 per person
two welcome canapés (from our cold canapé selector menu) and sparkling wine free pure almond or Bacio 3 tier cake, based on minimum of 70 persons
PLATED STARTER woodland mushroom ravioli pancetta confit, champagne and parmesan cream MAIN COURSE BUFFET honey glazed smoked pork with a clove and apricot chutney grilled beefsteak with a parsley and pepper sauce roast chicken with tarragon and a roasted onion gravy duo of salmon and sea bream with cherry tomatoes and a celery beurre blanc panaché of seasonal vegetables tossed in parsley butter roasted potatoes with caramelised onions, rustic tomatoes and fennel PLATED DESSERT caramelized lemon tart salted sesame toffee and raspberries COFFEE freshly brewed illy coffee with mini petit fours
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SEATED PLATED PACKAGES
SILVER PACKAGE
€32.00 per person 3 course menu – two welcome canapés (from our cold canapé selector menu) and sparkling wine – free pure almond or Bacio three-tier cake based on minimum of 100 persons
GOLD PACKAGE
€36.00 per person 4 course menu – three welcome canapés (from our cold canapé selector menu) and sparkling wine – free pure almond or Bacio three-tier cake based on minimum of 100 persons
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PLATED SELECTOR MENU SALADS VEGETARIAN 1. green salad with asparagus, walnuts and goat cheese tossed with a French vinaigrette 2. tomato, Gozo cheeselets and grilled eggplant with sesame and local honey 3. chilled blue vein polenta with a rocket and parmesan salad enhanced with a black truffle drizzle 4. gâteau of avocado, grilled bell peppers, olives and feta with a coriander scented vinaigrette
FISH 5. petite salade of smoked salmon, cherry tomatoes and beetroot jelly with a mandarin vinaigrette 6. assiette of smoked fish, salmon and tuna served with a cherry tomato infused couscous 7. salmon terrine with marinated mussels, rucola and a fennel shaving salad with a basil caper drizzle
MEAT 8. pepper crusted beef carpaccio with parmesan, rucola and lemon dressing 9. Parma ham and sweet melon, roast bell peppers, petite salade and a balsamic reduction 10. chicken Caesar salad with parmesan, chicken, garlic croutons, lettuce and bacon
SOUPS
PASTA
1. roast pumpkin and ginger soup with cheese tortellini and a poppy seed cream drizzle (v) 2. pea and ham hock confit cream with parmesan croutons 3. forest mushroom soup with garlic croutons (v) 4. roast red bell pepper and plum tomato soup with pesto croutons (v) 5. traditional French onion soup infused with cognac and served with cristina cheese 6. leek and potato soup garnished with poached Norwegian salmon and caviar 7. bouillabaisse cream with shellfish and herbs 8. carrot and coriander velouté with smoked pork belly, orange chantilly and citrus zest 9. mussel and fennel cream soup infused with parsley 10. beef broth garnished with root vegetables 11. chilled melon soup with a hint of pernod (v)
1. stuffed cannelloni pasta with spinach and cottage cheese baked in basil and tomatoes (v) 2. penne rigate with smoked salmon, rocket and leeks tossed in a vodka cream sauce 3. twisted pasta with aubergines, basil and ricotta in a tomato fondue (v) 4. fusilli with Maltese sausages, peppered goat cheese, artichokes and a salsa rosa 5. farfalle with shrimps and spinach leaves tossed in a madras curry cream sauce 6. ciappatelli with rabbit confit, zucchini, mushrooms and a thyme cream jus 7. gluten free pasta with roast capsicums, mushrooms and a tomato sauce (v) 8. fresh pasta stuffed with porcini mushrooms tossed with asparagus, leeks and a truffle cream sauce (v) 9. forest mushroom risotto infused with champagne and parmesan shavings 10. garganelli with chicken, walnuts and sweet corn tossed in a blue cheese cream sauce 11. quadroni baccalà, stuffed pasta with salted cod and potatoes tossed with chives, caper and a caviar butter sauce 12. tortellini cacio e pepe, stuffed with pecorino romano, ricotta and pepper tossed in a tomato and olive sauce 13. gnocchi primavera tossed with bell peppers, zucchini and a basil tomato salsa 14. paccheri pasta, tomato sauce, rich beef and onion ragout infused with thyme 15. pumpkin ravioli tossed with sage, nutmeg, leeks and parmesan (v)
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MAIN COURSE 1. roast Irish lamb rack, crusted with rosemary and parmesan, citrus infused couscous, grilled vegetables and a tomato olive jus 2. charcoal grilled beef rib-eye served with grilled tomatoes, an onion relish and a sauté of potatoes 3. chicken breast stuffed with a chorizo and herb farce, seasonal vegetables and a truffle pommes purée 4. salmon supreme with steamed vegetables, olives and crushed potatoes with parsley 5. pan-fried sea bass Maltese style, with capers, sundried tomatoes and rice in a basil tomato salsa 6. slow braised pork belly stuffed with coriander-spiced Maltese sausages enhanced by a mandarin sauce 7. roast young turkey breast with a sage and onion seasoning, bacon wrapped chipolata, cranberry sauce and roast gravy 8. lamb wellington with forest mushroom duxelle wrapped in puff pastry, fondant of potatoes enhanced by a minted jus 9. roast chicken supreme stuffed with forest mushrooms set on a Roquefort polenta and served with a tarragon glaze 10. pan-seared stuffed sea bream grilled with prawns and mussels and enhanced with a garden herb butter 11. duo of sea bass and red snapper, sundried tomatoes and basil potatoes served with a fennel caviar velouté 12. yellow fin tuna with bell peppers and a Mediterranean salsa 13. salmon supreme with a horseradish crust, fennel confit and a celery beurre blanc 14. Moroccan couscous with grilled Mediterranean vegetables enhanced by a pine nut vinaigrette (v) 15. roast baby grouper with a black olive and lemon crust served with a parsley velouté 16. duck leg confit set on a red cabbage compote and glazed with a star anise scented jus 17. grilled zucchini and tomatoes enhanced with a mozzarella gratin and accompanied by an herb salsa (v)
18. fillet of pork wrapped in pancetta, served with a sage and mango chutney 19. grilled beef fillet with pepper goat cheese, potatoes dauphinoises and laced with a barolo scented truffle jus 20. roast best end of lamb with a pistachio crust, a cauliflower purée with parmesan and served with a thyme infused jus 21. grilled swordfish with a tomato confit, an asparagus compote and served with a sauce vierge 22. crespelles stuffed with forest mushroom and cottage cheese glazed with cherry tomatoes and a garlic sauce (v) 23. grilled beef rib eye with caramelized onions and a grilled tomato jus All main courses are served with potatoes and vegetables.
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DESSERTS 1. signature lemon meringue tart with a vanilla spiced crème anglaise and roast almonds 2. ice-cream with walnuts and chocolate cigars 3. pear and cinnamon frangipane with a stracciatella ice cream, honey and a caramel sauce 4. Belgian dark chocolate tart with a tipsy winter fruit compote 5. selection of tropical fruit infused with a passion fruit syrup and a vanilla ice ball 6. bajtra-flavour crème brûlèe with coconut chip cookies 7. white chocolate baked cheesecake with an amarena cherry compote 8. oriental infused crème caramel with ginger and lemon grass 9. duo of chocolate tart, bitter chocolate and white chocolate mousse with a crusted pecan vanilla ice-cream 10. fresh fruit tart set on pineapple carpaccio and with a Malibu syrup 11. assiette of local and international cheese with grissini, fig jam and frozen grapes note: a selection of sorbets is also available as intermediate
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PRE-SELECTED PLATED MENUS
3 COURSE MENU €32.00 per person
4 COURSE MENU €36.00 per person
two welcome canapés (from our cold canapé selector menu) and sparkling wine free pure almond or Bacio three-tier cake based on minimum of 100 persons
three welcome canapés (from our cold canapé selector menu) and sparkling wine free pure almond or Bacio three-tier cake based on minimum of 100 persons
STARTER tortellini cacio e pepe stuffed with pecorino romano, ricotta and pepper tossed in a tomato and olive sauce
STARTER Parma ham and sweet melon petite salade enhanced with a balsamic reduction
MAIN COURSE chicken breast stuffed with a chorizo and herb farce, seasonal vegetables and a truffle pomme purée DESSERT Belgian dark chocolate tart with a tipsy winter fruit compote
INTERMEDIATE fusilli pasta tossed with Maltese sausages, peppered goat cheese, artichokes and a salsa rosa MAIN COURSE charcoal grilled beef rib-eye served with grilled tomatoes, an onion relish and a sauté of potatoes DESSERT pear and cinnamon frangipane with stracciatella ice-cream, honey and a caramel sauce
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BEVERAGE PACKAGES CORKAGE FEE Provide your own beverage including wines, spirits, champagne, soft drinks, juices and water at €2.50 per person.
WELCOME DRINK PACKAGE BUCK’S FIZZ, KIR ROYAL, BLUE FIZZ under 50 people €3.00 per person under 100 people €2.50 per person over 100 people €2.00 per person
OPEN BAR 1 MIXERS, WATER AND LOCAL BEER (client to supply other beverage at a corkage fee of €1.50 per person)
under 50 people €6.00 per person for 2 hours under 100 people €5.00 per person for 2 hours over 100 people €4.00 per person for 2 hours extra hour €1.50 per person per hour
OPEN BAR 2 - MIXERS, WATER, LOCAL BEER AND LOCAL WINE/FOREIGN BEER (client to supply other beverage at a corkage fee of €1.00 per person)
under 50 people €8.00 per person for 2 hours under 100 people €7.00 per person for 2 hours over 100 people €6.00 per person for 2 hours extra hour €1.75 per person per hour
OPEN BAR 3 - SPIRITS, LOCAL BEER, LOCAL WINE, MIXERS AND WATER under 50 people €12.00 per person for 2 hours under 100 people €10.00 per person for 2 hours over 100 people €8.00 per person for 2 hours extra hour €2.00 per person per hour
DINNER BEVERAGE PACKAGES package 1 package 2 package 3
half a bottle of house wine, half a bottle of water and coffee at €7.00 per person half a bottle of local wine, half a bottle of water and coffee at €8.00 per person half bottle of foreign wine, half bottle of water and coffee at €9.50 per person
COCKTAIL BARS under 50 people €8.50 per person under 100 people €7.50 per person over 100 people €6.50 per person
COSMOPOLITAN BAR 1 cosmopolitan (vodka, cointreau, cranberry juice and orange zest)
daiquiri (havana, lemon juice and sugar syrup)
rosé (dry martini, kirsch and cherry brandy)
white lady (gin, cointreau and lemon juice)
miss malta (vodka, passoa, cointreau, crème de cassis and lemon juice)
MOJITO BAR 2 original mojito (white rum, brown sugar, lime, fresh mint and soda water)
strawberry mojito (white rum, fresh strawberries, brown sugar, lime, fresh mint and soda water)
passion fruit mojito (white rum, passion fruit, brown sugar, lime, fresh mint and soda water)
Other cocktail bars available on request.
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WEDDING CAKE PRICES
OTHER CHARGES
choose between a pure almond cake and a Bacio cake – three-tier wedding cake at €300 – two-tier wedding cake at €200 – one-tier wedding cake at €150 – witness cake at €70
– chair covers: €2.50/cover – cloakroom attendant: €50.00 – overtime after 5 hours of service: €150.00/hour – entertainment, flowers, photographer and other wedding supplies can be provided upon request
Additional decorations can be provided at an extra charge upon request.
WEDDING VENUES RENTAL Le Méridien St Julians Hotel & Spa also offers outside catering. Please contact our events team.
the ballroom €600 the gallery €800 KuDéTa €1,000 roof pool terrace €800 la bajja terrace €600 sun deck terrace (ceremony) €200 Balluta terrace (ceremony) €100
ADDITIONAL BENEFITS – parking facilities on first come first serve basis – red carpet – complimentary venue depending on the number of guests – 1 night accommodation on bed and breakfast on the night of your wedding – 1 night accommodation on bed and breakfast on your first anniversary (applicable for weddings over 120 persons) – special amenities in the hotel room for the bridal couple
TERMS AND CONDITIONS All prices are inclusive of VAT. A reservation of your wedding date and venue will only be confirmed once the wedding contract has been signed and the requested deposit has been paid. Deposit terms: a 15% non-refundable deposit is required upon confirmation. A 60% deposit of the total amount is required six months before the wedding. A further 15% of the total amount is required three months before the wedding. The remaining amount is to be settled within 15 days after the wedding. Management is not responsible for beverages, flowers and other items left at the hotel after the wedding. From year 2016 onwards prices will increase by 5%.
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N 55° 35’ E 30° 14’
LE MERIDIEN ST. JULIANS HOTEL + SPA 39, MAIN STREET, BALLUTA BAY ST JULIANS STJ 1017 T: +356 2311 2109
events@lemeridien.com lemeridienmalta.com