Catering for your Mallorca Wedding Reception

While many of our hotels offer excellent facilities and menus for wedding receptions and evening dances, a few do not. For clients choosing these hotels we have an excellent list of catering companies and venues which we have used and personally recommend. Their rates are very competitive, and cheaper than 'doing it alone'. Most services feel more comfortable working through agencies and organisers as they know there is less chance of things going wrong, so we get a better rate and can pass this on to our clients.

Reception 1 | Reception 2 | Reception 3 | Reception 4

Mallorca Wedding Reception 4

The menus you will see here are perhaps the best value for money we have come across.

Suzanne has worked for many years on the yachts of the rich, famous and royal. Her catering is second to none, and her prices reflect that she has recently started up a catering company of her own. For now we are lucky!

Check out the menus below. The venue can be her own traditional hotel courtyard, a picnic in a neigbouring manor farm's field, or anywhere we can get permission to have it!

Cold Buffets

Passed Hors d'Oeuvres

• Chicken satay with peanut dip
• Lamb tikka with a yoghurt and mint dip
• Mini glazed spare ribs
• Tortellini kebabs with a roasted red pepper dip
• Tortilla squares
• Mini vol-au-vents - stuffed with various fillings - for example tuna and dill mayonnaise; chicken and bacon in a béchamel sauce; smoked salmon and leek
• Fresh Asparagus wrapped with jamon serrano and shaved parmesan
• Mini mozzarella balls with cherry tomatoes and fresh basil
• Open sandwiches on baguettes, ciabbatta and nutty loaf - prawns and avocado in a marie rose sauce; sliced roast beef with horseradish; and red onion and tapenade with roasted vegetables and goat cheese. Various other toppings
• Spicy pork rolls with hoisin and spring onions
• Smoked salmon and cream cheese canapés
• Mini quiches For example–Roquefort, walnut and spinach.Panchetta and wild mushrooms
• Grilled rare baby lamb chops with rosemary marinade
• Skewers of grilled summer veggies and mozzarella balls and pesto dip
• Jumbo shrimp brochettes with citrus marinade
• Charred fillet steak on foccacia with horseradish cream
• Poached roulade of chicken with red peppers, rocket and olives, drizzled with saffron alioli
• Mini crab cakes
• Filo tartlets with piles of prawns with lemon chive mayo
• Gravadlax with a dill and mustard dressing
• Jumbo shrimp with sweet chilli and coriander marinade
• Home made chicken liver and port pate in a tartlet
• Chicken and bacon loaf with sweet onion chutney
• Mini Yorkshire puddings filled with sage mash and sliced beef and au jus glaze
• Honey and mustard glazed chipolatas
• Quails eggs with fresh herb dip
• Roquefort and walnut tartlets
• Mini pizza wedges –various toppings
• Smoked salmon and watercress roulade bites
• Garlic aubergine dip with pita wedges
• Endive leaves with artichoke and parmesan caviar
• Ham and cheese pin wheels
• Marinated Mediterranean veggies
• Beef olives
• Stuffed veggies - various fillings
• Monti Christo triangles
• Smoked salmon, cream cheese and chive parcels
• Crudites with various dips
• Cucumber cups with liver pate
• Egg yolks and caviar spoons
• Marinated mussels
• Mini smoked salmon quiches
• Skewered bites
• Marinated artichokes
• Stuffed cherry tomatoes
• Scallops wrapped in bacon
• Pissaladiere
• Dates stuffed with cream cheese or wrapped in bacon
• Spinach and feta stuffed mushrooms
• Chicken and leek rolls
• Seared cubes of fresh tuna with soy wasabi dip
• Ham and onion bites
• Celery sticks stuffed with roquefort and walnuts
• Tortilla squares
• Spicy chicken wings with blue cheese dip
• Baked brie
• Cheese scones with ham and mustard topping
• Seared bite size pieces of teriyaki salmon on cucumber slices
• Mini roulade of chicken stuffed with gruyere, spinach and pinenuts
• Roasted peppers and goat cheese terrine on nutty crostini
• Sliced fillet of beef with remoulade sauce and red onion on skewers
• Crabmeat salad on endive spears

Cold Buffets

Selection A

• Chicken breast with spinach and gruyere cheese stuffing
• Roasted vegetables and rice salad
• Cold salmon steaks marinated in soy sauce and honey
• Potato and egg with dill dressing
• Mixed salad greens with fresh herb dressing
• Fresh mozzarella, tomato and basil salad
• Cheese and fruit
• Marinated fresh fruit with mascapone cream

Selection B

• Shrimp, avocado and mango salad
• Chicken Satay with peanut dip
• Noodle salad with crisp vegetables and cashew dressing
• Rocket salad with shaved Parmesan, cherry tomatoes and balsamic dressing
• Minted tabbouli
• Smoked salmon salad
• Cheese and fruit
• Warm apple tart with marzipan

Selection C

• Seafood buffet
• Lobster and large prawns served with hollandaise sauce and fruit vinaigrette
• Marinated mussels and clams
• Asparagus and rocket salad with shaved Parmesan
• Cold new potatoes with fresh mint and cherry tomatoes
• Cheese and fruit
• Mixed berries with langues du chat and ice cream

Selection D

• Mixed "Pa amb oli"
• Tortilla with leeks
• Roasted pepper salad
• Sizzling shrimps with garlic and chilli
• Stuffed aubergines
• Herb marinated pork loin
• Green salad
• Tomato and red onion salad with chives vinaigrette
• Cheese and fruit
• Almond cake

3 Course Gala Menus

A)

Cream of Majorcan almond soup
Chicken Supremes in a wild mushroom and white wine sauce
R oasted garlic potatoes
Seasonal vegetables
Chocolate roulade with mixed fruits of the forest

B)

Smoked salmon and avocado salad with Crème Fraîche dressing
Tenderloin of pork with caramelised pears and Calvados sauce
Creamed potatoes
Seasonal vegetables
Tiramisu

C)

Spinach and chicken terrine with roasted red pepper sauce
Baked grouper with lime, peppercorn and ginger sauce
Rice pilaff with fresh herbs
Dressed mixed leaves
Frozen mango soufflé

D)

Roasted garlic mushrooms and asparagus, resting on a rocket salad and served
with
Goat cheese croutons and a pine nut vinaigrette
Grilled chicken supreme with a tomato and basil cream sauce
Braised rice
Steamed broccoli with almonds
Julienne of carrots tossed with fresh tarragon
Banana and caramel pie

E)

King prawns marinated in sweet chilli and coriander sauce, served on mixed leaves
Rack of lamb coated in a hazelnut crust served with Cassis sauce
Dauphinoise potatoes
Roasted cauliflower and red peppers
Steamed asparagus spears
Baked vanilla cheesecake with Kahlua coulis

F)

Spinach and avocado salad with warm mustard vinaigrette
Seafood casserole in a light tomato broth served with rice and dressed green salad
Chocolate tart

4 Course Gala Menus

A)

Aubergine rollatini
Grilled salmon steaks with a soy and honey glaze and green salad
Fillet of pork with creamy Marsala sauce
Steamed asparagus spears with sautéed garlic mushrooms
Julienne of carrots tossed with fresh tarragon
Braised rice
French fruit tart with crème patisserie

B)

Mussels steamed with tomato, garlic and white wine
Fillet of gilthead with creamy red and yellow peppers
Roasted tenderloin of beef served with a mushroom duxelle and a rich Brandy sauce
Dauphinoise potatoes
Stuffed and baked plum tomatoes
Cauliflower florets
Almond and cream cake with fresh fruit

C)

Roasted vegetables and goat cheese terrine
Goujons of sole with tartar sauce
Pan-fried breast of duck with mango sauce
Lyonnaise potatoes
Creamed spinach
Roasted squash
Chocolate and Baileys mousse

D)

Roasted asparagus, served on a toasted brioche, fresh rocket and topped with remoulade sauce
Lobster and prawn salad with avocado dressing
Breast of chicken stuffed with mozzarella, pine nuts, spinach and sun-dried tomatoes, served with roasted red pepper sauce
Roasted rosemary potatoes
Courgette latkes
Broccoli almondine
Cherry crumb pie with Mascarpone cream

Tapas Menus

A)

Roasted peppers, tapenade and goat cheese terrine
Leek tortilla
Pissaladiere
Devilled eggs
Pork, Serrano ham and sage rolls served with garlic mayonnaise or green sauce
Marinated mushrooms

B)

Tuscany chicken
Spinach mushrooms and bacon roulade
Roasted vegetables with shaved Parmesan and rocket
Mediterranean potato salad
Cheese and onion pastries with fresh tomatoes and thyme compote

Aperitifs

A)

Tortilla squares
Kebabs of grilled summer vegetables and pesto dip
Chicken and bacon loaf with sweet onion chutney
Dates and bacon
Mini pizza wedges

B)

Cucumber cups with liver pate
Honey and mustard glazed chipolatas
Quails eggs with fresh herb dip
Mini glazed spare ribs
Smoked salmon and cream cheese canapés
Marinated Mediterranean vegetables

C)

King prawn brochettes
Grilled baby lamb chops with rosemary marinade
Chicken sate with peanut dip
Fresh asparagus, wrapped with Serrano ham and shaved Parmesan
Spicy pork rolls with Hoisin sauce and spring onions
Marinated artichokes

D)

Stuffed cherry tomatoes
Endive spears with artichokes and Parmesan
Beef olives
Home made liver pate on a pastry round
Marinated salmon with dill and mustard dressing on brown bread
Crudités with garlic mayonnaise and guacamole

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