Wedding Menu 1
Cocktail
Canapés
Guineafowl breast in rosemary skewer
Fried shrimp in garlic and lime
Pork flavours
Mini chicken pies
Melon and smoked ham kebab
Gazpacho or Squalus fish soup (seasonal)
Codfish pasties
Shellfish rissoles
Meat croquettes
Regional charcuterie
Drinks
Sparkling wine
Martini
Gin Tonic
Vodka Tonic
Beer
Soft drinks
Moscatel
White Port wine, dry
1
Soup & Entrée
Velvety pea cream soup with Iberian smoked ham and garlic bread
Or
Goat cheese with tomato jam
Or
Tomato and strawberry gazpacho with a basil foam
Fish
Codfish gratin with a toasted hazelnut crust
Or
Seabass with bread and black sausage, perfumed with aromatic herbs
Or
Brazed monkfish in rosemary olive-oil and stewed vegetables
Sorbet
Penny-royal herbs snow cone
Or
Lime and sparkling wine sorbet
Or
Basil sorbet
2
Meat
Alentejo pork textures
with tomato “migas” and clove aromas
Or
Veal seasoned with mustard
Or
Lamb cooked in low heat, potato rosti and pea cream with peppermint perfume
Dessert
Fresh cheese and Apple tartlets with basil ice-cream
Or
Two Chocolates Parfait
Or
“Barriga de freira” with lime sorbet
Drinks
Ervideira Sol, White Wine
Ervideira Sol, Red Wine
Beer and soft drinks
Coffee, tea and mignardises
3
Supper
Sweets
Sericá with Elvas plums
“Encharcada”
“Morgado”
“Tecolameco”
Wild berries Cheesecake
Almond pie
Passion fruit bavaroise
Orange tart
Black chocolate mousse
Mango Parfait
Sliced season fruit
Cheese & Smoked Hams
Selection of Cheese and smoked ham (Azeitão, Arraiolos, Évora, Ilha, Nisa, Serpa)
Served with biscuits and home-made jams and marmelade
Cold
Roast suckling pig
Selection of pies
Selection of mille-feuilles: cheese, fresh sausage, smoked sausage
Fresh prawns
Hot
Cabbage soup or Asparagus cream soup
Mini steaks served in bread
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Wedding Menu 2
Cocktail
Canapés
Filo pastry with quail’s egg and smoked sausage
Veal served in bread with salsa sauce
Black sausage with Apple and ginger
Slightly smoked ham in crème fraîche
Codfish pasties
Meat kebabs with cumin
Regional smoked sausages
Gazpacho or Squalus fish soup (seasonal)
Cold cucumber cream soup with sweet almonds
Fish marinata with lime
Drinks
Sparkling wine
Martini
Gin Tonic
Vodka Tonic
Beer
Soft drinks
Moscatel
White Port Wine, dry
5
Soup & Entrée
Atlantic shellfish cream soup perfumed with an infusion of penny-royal and
riverside mint herbs
Or
Foie terrine with a green leaf salad and figs in a reduction of “Mouchão”
Or
Mozambique shrimp, exotic fruits tartar and coriander in orange foam
Fish
Roast sea bream fish in a tomato and fresh coriander broth with baby potatoes
Or
Croaker fish with a corn bread and olive crust served with potatoes, green
asparagus and a beetroot emulsion
Or
Crested grouper fish with celery purée, Mozambique shrimp and mushrooms
Sorbet
Tangerine Sorbet
Or
Pineapple and sparkling wine Sorbet
Or
Red berries Sorbet
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Meat
Roast veal, new potato mille-feuilles and a shitake mushroom
Or
Duck Magret in champagne aromas, orange and ginger
Or
Bull steak medallion served with foie and a rich potato terrine
Dessert
Lemon meringue pie with tangerine ice-cream
Or
Calvário Convent “Pão de rala” with eucaliptus ice-cream
Or
Chocolate in passion fruit and mint syrup
Drinks
Ervideira Sol White Wine
Solar do Lobos Reserva Red Wine
Beer and soft drinks
Coffee, tea and mignardises
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Sweets
Supper
Sericá with Elvas plums
“Encharcada”
“Morgado”
“Tecolameco”
Cheesecake with wild berries
Almond pie
Passion fruit Bavaroise
Orange tart
Black chocolate Mousse
Mango Parfait
Sliced season fruit
Cheese & Smoked Hams
Selection of Cheese and Smoked Hams (Azeitão, Brie, Évora, Ilha, Nisa, Roquefort,
Serpa)
Served with biscuits, home-made jams and marmalades
Cold
Roast suckling pig
Selection of pies
Selection of mille-feuilles: cheese, fresh sausage, smoked sausage
Fresh prawns and crab
Hot
Cabbage soup or Asparagus cream soup
Mini steaks served in bread
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Wedding Menu 3
Cocktail
Canapés
Sea flavours
Curry pasties
Fried shrimp in garlic and lime
Roquefort Pate-a-choux
Smoked salmon crêpe with a spicy horse radish paté
Creme Dubarry with smoked ham aroma
Tuna fish tartar with an orange tapenade
Scallop carpaccio
Veal served in bread with salsa sauce
Lamb Gigot in lime herb skewers
Drinks
Sparkling wine
Martini
Gin Tonic
Vodka Tonic
Beer
Soft drinks
Moscatel
White Port wine, dry
9
Soup & Entrée
Lobster gratin in an oyster and shimeij mushrooms broth
Or
Fresh scallops with a celery puré and a red onion crumble
Or
Pheasant consomé with truffles olive-oil
Fish
Crested wreckfish and bouillabaisse, perfumed with anisete and an oyster
sabayon
Or
Saint Pierre fish with a potato mousse, caviar and a bouquet of red spinach
Or
Turbot fish with a filling of clam “migas”
Sorbet
Mint snow cone
Or
Tangerine and Sparkling Wine sorbet
Or
Basil Sorbet
10
Meat
Filet mignon, foie gras scalop with a mushroom and baby onion sauté
Or
Lamb Carré served with green asparagus and a pistachio crust
Or
Venison filet over a vegetable tempura, served with a golden pear in caramel
Dessert
Cinnamon and peppermint tiramisú in fava tonka foam
Or
Crunchy hazelnut and sesame pyramid with sweet pepper sauce
Or
Honey and walnut mille-feuilles, wild berry coulli and lime ice-cream
Drinks
Herdade Grande White Wine
Grous Red Wine
Beer and Soft drinks
Coffee, tea and mignardises
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Sweets
Supper
Sericá with Elvas plums
“Morgado”
“Encharcada”
Honey and walnut cake
Mango mousse with wild berries and strawberry couli
Cream and vanilla pie
Creme brulée
Passion fruit and lime Parfait
Black chocolate cake wih raspberries
Pineapple Bavaroise
Sliced season fruit
Cheese & Smoked Hams
Selection of cheese and smoked hams (Azeitão, Brie, Camembert, Chévre, Évora,
Ilha, Nisa, Roquefort, Rambol with walnuts, Serpa)
Served with biscuits and home-made marmalade and jams
Cold
Roast suckling pig
Selection of pies
Selection of mille-feuilles: cheese, fresh sausage, smoked sausage
Fresh prawns, crab and oysters
Hot
Cabbage soup or Asparagus cream soup
Veal steak served in bread
12
Wedding Cake
Chocolate Genoise with a ganache and cherry filling and sugar paste covering.
Or
Cinnamon and clove sponge-cake with apple filling and sugar paste covering.
Or
Sponge-cake with brandy and Orange syrup aromas and a sugar paste covering
The wedding cake shall be accompanied by sparkling wine
Open Bar
Soft Drinks
National Beer
Baileys , Beirão, Amarginha, Malibu, Safari, Pisang Ambom
Port Wine, White and Tawny
Moscatel
Havana Club 3, Gordon’s, Moskovskaya
Jameson, JB, Red Label, Cutty Sark, Black Label, Logan 12, JB 15
Brandy
15,00 Eur price per person
Duration: 3 hours (after the end of dinner)
For every extra hour: 7,50 € per person.
(rate to be charged over the total amount of guests in the room)
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Add your favourite cocktail to the Open Bar or Welcome Cocktail
Caipirinha
Passion fruit Caipirinha
Mojito
Wild berry Mojito
Pina colada
Cosmopolitan
Dry Martini
Champagne cocktail
Daiquiri
Marguerita
….
1 cocktail to be served at Welcome Cocktail or Open Bar for 2€ per guest
1 cocktail to be served at Welcome Cocktail and Open Bar for 4€ per guest
… We also invite you to celebrate at this unique location, your wedding
anniversary, a unique date which deserves to be remembered with an
unforgettable celebration …
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Children’s
Menu
Vegetable cream soup
Júnior steak with French fries, rice, vegetables
Or
Chicken coated in breadcrumbs with French fries, vegetables
Or
Fish fingers with French fries, rice, vegetables
Or
Hamburger or Cheeseburger with French fries and mixed salad
Chocolate mousse or jelly or ice-cream
Water and soft drinks
15
Staff Menu *
Vegetable cream soup
Steak with french fries, rice and salad
Season fruit
Water, soft drink and coffee
*Menu available only at Pulpitus Bar or Claustrus
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CARTÓRIO PAROQUIAL
de
N.ª S.ª da Boa Esperança
-----------Bairro dos Canaviais
ÉVORA
Caríssimos Noivos,
É com grande alegria que o Pároco de Nossa Senhora da Boa Esperança, onde está situado a Igreja de Santa
Maria do Espinheiro, que vós escolhestes para se realizar o vosso casamento Católico, vos acolhe. Para o bom
andamento do acto a realizar, peço que me contactem com a maior brevidade, a fim de agendar uma data e
uma hora.
Se escolheste algum Sacerdote ou Diácono amigo para presidir ao vosso Casamento, terei muito gosto em o
receber. Dado a grande responsabilidade civil do Casamento Católico, irei fazer todo o possível para estar
presente. Para que haja validade no Sacramento, só o Pároco pode delegar por escrito num outro Sacerdote ou
Diácono, mas este nunca subdelegar noutro.
Alguns requisitos a terem já em conta:
1º - Depois de estabelecida antecipadamente a data do Casamento e o modo de o realizar, um mês antes do
casamento terá de ser entregue no Cartório Paroquial toda a documentação necessária: Atestação Religiosa,
Certificado do Registo Civil, a folha que vos será entregue a quando da vossa comparência neste Cartório
Paroquial com os dados pedidos (fotocópia do BI das testemunhas ou padrinhos). A Letra dos Cânticos ou das
músicas a cantar ou tocar para que seja aprovada pela Comissão de Arte Sacra, como manda o Decreto para
Casamentos Católicos na Diocese. O livro com as leituras e orações escolhidas para o Casamento também devem
ser vistas.
2º - As flores são da responsabilidade dos noivos. Agradeço também, segundo o mesmo Decreto Diocesano, que
sejam cometidas e que nos quatro Altares possa haver um arranjo, isto é, no Altar da Nossa Senhora ou Altar-mor,
no Altar junto dos noivos (que deverá ser colocado na mesas dos noivos como sinal que a refeição é a
continuidade do Acto realizado), nos dois Altares laterais. Se quiserem por nos outros Altares será do vosso critério.
3º - Os músicos deverão actuar do Coro Alto, porque para eles será mais fácil e estarão mais à vontade, quer
vestidos, quer descansando durante a cerimónia, etc.
Queiram pois contactar e marcar uma entrevista no Cartório Paroquial, na certeza que só depois disso é que a
Paróquia fica responsável pelo vosso Casamento. Telemóvel 919 930 600. Caso não atenda de imediato queiram
deixar mensagem.
Sempre ao vosso dispor
P. Paulo Cordovil
17