MENU PROPOSAL

SALAD – leafy vegetables choices of romaine or iceberg lettuce with a mixture of kiwi and apple with
balsamic dressing or caesar dressing.

SOUP- EGG DROP SOUP - a mixture of chicken stock blended with a little oyster sauce
and whole egg.

 MAIN COURSE

 BEEF – BEEF IN PEANUT SAUCE

tenderloin beef sautéed in creamy peanut sauce served with sprinkled

fried garlic.

 PORK – PORK ASADO

pork round cut into ham slices marinated with kalamansi juice and soy sauce
sautéed and a mixture of tomato sauce with oregano topped with fried potato and carrots when
served.

 CHICKEN – CHICKEN BBQ

choice of chicken wings with thigh marinated with Asian barbecue sauce.

 FISH – FISH FILLET WITH TARTAR SAUCE

breaded dory fish fillet with garlic flavor and sided with tartar sauce

 VEGETABLE - STIR-FRY VEGETABLE

a mixture of blanched broccoli, red bell pepper, carrots and celery sautéed in sesame oil and
oyster sauce.

 DESSERT – LECHE FLAN

creamy mixture of eggyolk with milk and caramelized sugar.

350/pax
 BANQUET PROPOSAL

JANUARY 13, 2018

JUAN D. DELA CRUZ

CONCEPCION, TARLAC

Dear Sir,

Warm Greetings!
We are writing to inform and to present to you the catering services we offered you on your upcoming
wedding with Ms. Joy C. Pingol on February 14, 2018.
On your buffet table, as per your request we will have Leafy Vegetable Salad, Egg Drop Soup, Beef in
Peanut Sauce, Pork Asado, Chicken Barbeque, Stir fry Vegetables, and Leche plan which is Php
350/pax.
We asked for 50% down payment and if you wish to cancel the services, only 25% will be refunded.
For rescheduling please inform us 10 days prior.
In addition to an assortment of the finest food and beverages, a knowledgeable and experienced staff
of JeCzaRa Catering boost a wide selection of our china and silverwares. We have the best vendors
and suppliers for any additional needs. Your dedicated event planner will work for you the best
possible event which will reflect you our personal tastes and preferences. We are confident that we
can deliver all these services while staying within your desired catering budget.
If you have further questions, suggestions or comments feel free to contact us at 0909-123-4567 or
0917-234-5678.
Thank you and best wishes!

Sincerely yours,

Sherrie Ramos
Manager
 RESERVATION DETAILS
TYPE OF FUNCTION: WEDDING
NAME OF CLIENT: JUAN DELA CRUZ
ADDRESS: GUEVARA, LA PAZ, TARLAC
CELLPHONE: 09101234567
DATE: FEBRUARY 14, 2018
TIME: 7 PM – 9 PM
NUMBER OF COVERS: 100 PAX
PRICE PER HEAD: P 350 / PAX
METHODS OF SERVICE: SMORGASBORD / BUFFET (2-WAY STYLE)
SPECIAL INSTRUCTION & REQUEST:
PHOTOBOOTH
LIVE BAND
EMCEE
DECORS (FLOWERS)
MOTIF: MINT GREEN
MENU:
SALAD – leafy vegetables choices of romaine or iceberg lettuce with a mixture of kiwi and apple
with balsamic dressing or caesar dressing.
SOUP- EGG DROP SOUP
a mixture of chicken stock blended with a little oyster sauce and whole egg.
MAIN COURSE
BEEF – BEEF IN PEANUT SAUCE
tenderloin beef sautéed in creamy peanut sauce served with sprinkled fried garlic.
PORK – PORK ASADO
pork round cut into ham slices marinated with kalamansi juice and soy sauce
sautéed and a mixture of tomato sauce with oregano topped with fried potato and
carrots when served.
CHICKEN – CHICKEN BBQ
choice of chicken wings with thigh marinated with Asian barbecue sauce.
FISH – FISH FILLET WITH TARTAR SAUCE
breaded dory fish fillet with garlic flavor and sided with tartar sauce
VEGETABLE - STIR-FRY VEGETABLE
a mixture of blanched broccoli, red bell pepper, carrots and celery sautéed in
sesame oil and oyster sauce.
DESSERT – LECHE FLAN
creamy mixture of eggyolk with milk and caramelized sugar.