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Debut Package


1. A Choice of Menu
2. Complete thematic floral dress-up of the reception area
3. Thematic backdrop
4. Buffet table with attractive centerpieces and elegant skirting following your motif
5. Floral Centerpiece and tea lights for each guest’s table
6. Tables with floor length embroidered mantel or lace runner
7. An elegant presidential table with end to end floral arrangement and skirting following
your color motif 10 VIP / Russian Service
8. Tiffany Chairs with Ribbons
9. A bottle of wine for bridal toast
10. Complete silver wares, glass wares and Flatware
11. Roll top chafing dishes
12. Waiters and food attendants in uniform
13. Ice for the drinks and purified drinking water
14. Free food tasting for two persons
15. Buffet Tags and Table Numbers (Generic)

For 150 pax: Choice of one

For 200 pax: Choice of two
Three Layered Fondant Cake
Professional Emcee
Table Cards

For reservation and inquiries please call:

Ms. Kyra Gregorio

Banquet Sales Executive
M: 0917.591.9279/0925.755.5639
E: kyra.hizonscatering@yahoo.com
Buffet Menu

Appetizer: (choose one)

Slim Baguette With Mushroom And Olive Tapenade | Sesame Flat Bread With Spanish
Sardines And Cream Cheese Dip | Nachos With Salsa Dip | Focaccia With Spinach And

Soup: (choose one)

Potato Celery Soup | Truffle Cream Mushroom Soup | Pumpkin Soup | Roasted
Vegetable Soup | Seafood Jambalaya | Prawn Carrot Bisque

Salad: (choose one)

Asian Salad with Wanton Crisps | Grilled Vegetable Salad with Honey Balsamic
Vinaigrette | Hen’s Egg with Grilled Vegetable Salad | Tuna Nicoise with Lemon Soy
Vinaigrette | Oriental Salad | Fresh Green Salad with Honey Lime Dressing

Hot Buffet: (choice of one per dish)

 Pasta Penne Neopolitana | Fettuccine with Carbonara Sauce | Fettuccine with Seafood
Cream Sauce | Penne Puttanesca | Summer Spaghetti | Penne with Spinach & Bacon

 Cream Braised Beef | Beef Teppanyaki with Asian Vegetables and Shitake Mushroom
Rice | Beef Callos | Beef Salpicao | Wine Braised Beef Brisket | Beef Goulash | Beef
Callos | Beef Brisket in Oyster Cilantro Sauce

 Slow Smoked Oriental Pork Barbecue with Carrot, Corn & Jicama Relish | Pork Korean
Sesame | Salt and Pepper Pork | Apple Braised Pork | Dong Po Pork | Pork Salpicao with
Grilled Vegetables & Mashed Potato | Pork Oriental

 Chicken Alexander | Hawaiian Barbecued Chicken | Honey Lime Chicken | California

Roast Chicken | Chicken Sambal in Prawn Chili Sauce | Orange Chicken | Chicken
Tomato Stew | Sesame Chicken

 Pan Seared Fish Fillet with Papaya Cilantro Salsa, Red Bean, Corn & Jicama Slaw |
Herbed Crusted Fish Fillet with Honey Mustard Sauce | Pan Seared Fillet of White Fish
with Lemon Dill Cream Sauce | Fish Fillet with Mango Salad | Baked Fish with Spinach

 Lumpia Bar with Peanut Sauce | Buttered Vegetable | Farm’s Harvest Vegetable |
Teriyaki Vegetable

 Steamed Rice

Dessert : (choice of two)

Peach Egg Tart | Vanilla Crème Brulee | Mango Vanilla Pannacotta | Mango Pandan
Pannacotta | Sunken Island with Vanilla Custard | Flourless Chocolate Cake | Baked
Blueberry Cheesecake | Fried Oreos | Mango Pavlova | Lemon Meringue Shooter |
Pandan & Macapuno Cream Cake | Red Velvet Cheesecake

Drinks : Iced Tea or Soft drinks (refillable)