2006 PACIFIC WEDDING PACKAGE

Chauffeured Bridal Car with Floral Arrangement (3 hours use)

Three-layered Wedding Cake in Fondant Icing with Floral Arrangement
A Bottle of Sparkling Wine for Toasting
A Round of Non-Alcoholic Fruit Punch
Free-flowing Coffee and Tea
Free Corkage for the First Two Bottles of Liquor
Flower Centerpieces for all Guest Tables
Special Flower Arrangement for the Presidential Table
Ice Sculpture
A Pair of Doves in a Brass Cage with Flowers
Live Musical Entertainment (String Quartet)
Place Cards for the Presidential Table
Personalized Guest Book and Pen
Personalized Signature Frame
Overnight Accommodation for Two in a Deluxe Suite with the following Special Amenities:
Full Buffet Breakfast for Two at The Pacific Lounge
Welcome Fruit Basket
Complimentary Newspaper and Bottled Mineral Water
Use of the Gym, Outdoor Jacuzzi and Swimming Pool
BUTLER SERVICE

Minimum of 100 persons (Weekday or Sunday reservations)

Minimum of 150 persons (Friday or Saturday reservations)
 INTERNATIONAL BUFFET MENU PRICELIST

MENU FIRST 100 PERSONS EXTRA PERSON

International Buffet I Php153,300.00 net Php990.00 net per person

International Buffet II Php162,400.00 net Php1,080.00 net per person

International Buffet Php171,400.00 net Php1,170.00 net per person

III

International Buffet IV Php180,500.00 net Php1,260.00 net per person

SET MENU PRICELIST

MENU FIRST 100 PERSONS EXTRA PERSON

Set Menu I and II Php142,200.00 net Php 890.00 net per person

Set Menu III and IV Php148,700.00 net Php 980.00 net per person

Set Menu V and VI Php157,800.00 net Php1,070.00 net per person

Set Menu VII and Php166,900.00 net Php1,160.00 net per person
VIII

*Above prices are inclusive of 10% Service Charge and applicable government taxes
*All prices may change without notice prior to signing of Banquet Contract.
 INTERNATIONAL BUFFET MENU I

COLD APPETIZERS
Thai Chicken with Sweet Chili Dressing
Marinated Mushroom Antipasto
Tomato and Zucchini Fritata
Assorted Maki with Kikkoman and Wasabi

SALADS
Spanish Roasted Garlic Salad
Seared Chicken Liver Salad
Italian Mixed Salad with Baby Shrimp
Curried Seafood Salad

DRESSINGS
French Vinaigrette, Ranch, Chantilly

SOUP
Seafood Chowder with Fresh Herbs
Served with Freshly Baked Bread Rolls and Butter

CARVING
Roasted Smoked Porkloin with Port Wine Sauce

HOT DISHES
Medallions of Pork “Veronique”
Roasted Chicken with Pepper Sauce
Baked Herb-Crusted Snapper with Parsley Potatoes
Pot Roast Beef Forester with Mushroom
Rice Creole
Melange of Garden Vegetables

DESSERTS
Assorted Fresh Fruits
Blueberry Cheesecake
 Honey Rolls
Chocolate Marble Mousse

INTERNATIONAL BUFFET MENU II

COLD APPETIZERS
Assorted Maki with Kikkoman and Wasabi
Cold Cuts Platter
Thai Chicken Breast with Green Mango
Chicken Liver Terrine with Melba Toast

SALADS
Coleslaw with Garden Greens
Summer Tuna Salad with Garden Greens
Potato and Sausage Salad with Tomatoes and Chives
Italian Mussel Salad with Peppers and Salad Greens
Assortment of Salad Greens

DRESSINGS
Anchovy Vinaigrette, Chantilly, French Vinaigrette

SOUP
Mussel Bisque
Served with Freshly Baked Bread Rolls and Butter

CARVING
Roasted Leg of Lamb with Provencale Sauce

HOT DISHES
Beef and Mushroom Casserole
Porkloin Escalopes with Tarragon
Pan Seared Norwegian Fillet in Anchovy Lemon Butter
Spaghetti Carbonara with Grilled Chicken and Parmesan Cheese
Roasted Potato Wedges with Rosemary
Roasted Tomatoes, Garlic and Zucchini
 DESSERTS
Chocolate Cream Cake
Strawberry Truffle Cake
Hazelnut Macaroon Torte
Assorted Fresh Fruits

INTERNATIONAL BUFFET MENU III

COLD APPETIZERS
Assorted Maki with Wasabi and Kikkoman
Cold Seafood Cakes with Cucumber Cilantro Relish
Seared Baby Grouper with Cold Cabbage and Radiccio Salad
Vegetable Antipasto

SALADS
Salad Nicoise
Seafood Salad in Yogurt Basil Dressing
Italian Mixed Salad with Herbed Italian Sausage
Assortment of Salad Greens

SOUP
Brandy-Laced Shrimp Bisque
Served with Freshly Baked Bread Rolls and Butter

CARVING
Roasted Striploin of Beef with Mustard-Butter and Black Peppercorn Sauce

HOT DISHES
Roasted Porkloin with Port Wine Sauce
Roast Beef Forester with Mushrooms
Spanish Garlic Chicken with Paprika
Blackened Norwegian Salmon with Lemon Caper Butter Sauce
Fettuccine Marinara with Parmesan Cheese
Melange of Garden Vegetables
Rice Pilaf
 DESSERTS
Caramel Custard
Swiss Marble Chocolate Cake
Almond Tapioca Pudding with Caramel Sauce
Assorted Fresh Fruits

INTERNATIONAL BUFFET MENU IV

COLD APPETIZERS
Butcher’s Cold Cut Platter
Assorted Japanese Maki with Wasabi and Brewed Soy Sauce
Cold Sesame Crusted Chicken Roulade with Asparagus and Nori
Smoked Fish Terrine
Roast Pork Loin with Assorted Condiments

SALADS
Coleslaw with Garden Greens
Grilled Beef Salad with Sprouts in Honey Soy Dressing
Italian Mixed Salad with Smoked Fish Paupiettes
Marble Potato and Italian Garlic Salad
Assortment of Garden Greens

SOUP
Brandy Laced Lobster Bisque with Herbed Croutons
Served with Freshly Baked Bread Rolls and Butter

CARVING
Roasted Australian Beef Tenderloin with Shiraz Sauce and Mustard-Butter

HOT DISHES
Beef and Mushroom Casserole
Pork Loin Escalopes with Tarragon Sauce
Piccata of Chicken Breast with Wild Mushroom Sauce and Carrots Lyonnaise
Baked Pacific Cream Dory with Lemon Caper Sauce and Fried Mung Noodles
Fettuccine Alfredo with Parmesan
 Garden Vegetables
Rice Pilaf

DESSERTS
Carrot Cake
Caramel Orange Flan
Strawberry Bavaroise
Blueberry Cheesecake
Dutch Chocolate Cake
Tiramisu
Assorted Fresh Fruits
 SET MENU I

Blackened Grouper Antipasti with Mixed Fruit

SET MENU II
Veloute of Chicken with Vegetable Quennel
Served with Freshly Baked Bread Rolls and Pacific Crab Cakes with Dijonaise and Petit
Butter Mesclun
Over Tarragon Ratatouille
Roasted Chicken Counture in Plum Tarragon
Sauce New England Chowder
Served with Potato Puree and Melange of Served with Freshly Baked Bread Rolls and
Vegetables Butter

New York Cheese Cake Roasted Porkloin Forester in Rosemary “Au

Jus”
Fresh Brewed Coffee or Tea Served with Rice Pilaf and Asparagus Spears

Double Dutch Cake

Fresh Brewed Coffee or Tea

SET MENU III

Cold Herb Crusted Beef with Lemon and Olive

Oil SET MENU IV

Crab and Corn Chowder Pan Seared Cajun Tuna with Honey Soy
Served with Freshly Baked Bread Rolls and Dressing
Butter and Petit Mesclun

Mushroom Butter-Baked Snapper Seafood Chowder

Served with Gratin Dauphinoise and Served with Freshly Baked Bread Rolls and
Ratatouille Butter

Blueberry Cheesecake Baked Porkloin with Apple Compote

Served with Roasted Baby Potatoes
Fresh Brewed Coffee or Tea and Seasonal Vegetables

Chocolate Truffle Cake

 Fresh Brewed Coffee or Tea
SET MENU V
Chicken Liver Mousse Terrine and Petit
Mesclun
English Clam Chowder
Served with Freshly Baked Bread Rolls and
Butter
Blackened Grouper in Lemon Caper Sauce
Served with Grilled Tomatoes
on a Bed of Stewed Cabbage
Lemon Sherbet
Grilled Australian Lamb Chops with Mint
Sauce
Served with Gratin Potatoes and Seasonal
Vegetables
Blueberry Cheese Cake
Fresh Brewed Coffee or Tea
SET MENU VII
Honey Cilantro Tuna and Apple on Petit
Mesclun
with Italian Vinaigrette
New England Clam Chowder
Served with Freshly Baked Bread Rolls and
Butter
Roulade of Lemon Sole with Beet Root
Served with Petit Mesclun and Lemon Wedges
Strawberry Sherbet
Char-Grilled Grouper with Australian Beef
Medallions
in Bordelaise and Caper Lemon Sauce
Served with Duchess Potatoes and Vegetables
Biegnets
Charlotte Royale
Fresh Brewed Coffee or Tea
SET MENU VI
Smoked Barbecue Pork Char Siu Style
Brandy Laced Shrimp Bisque
Served with Freshly Baked Bread Rolls and
Butter
Cajun-Baked Fillet of Fish
Served with Petit Mesclun in Citrus Soy
Vinaigrette
Lime Sherbet
Char-Grilled Australian Beef Tenderloin
Served with Potato Gratin in Bordelaise Sauce
with Asparagus Spears
Chocolate Truffle Cake
Fresh Brewed Coffee or Tea
SET MENU VIII
 Cajun Grouper Antipasti

Seafood Chowder
Served with Freshly Baked Bread Rolls and
Butter

Sesame Crusted Pork Tenderloin

Served with Spinach Timbale and Caramelized
Onions

Young Coconut Sherbet

Duvelle Style Australian Beef Tenderloin and

Shrimp
in Red Pepper and Maple Butter Sauce
Served with Potato Gratin and Asparagaus
Spears

Viennese Chocolate Mousse Cake

Fresh Brewed Coffee or Tea