The reception menu...

Last week we had the first setback in our wedding planning. Our invitations will be delayed because the printing office “discovered” (after three weeks) that the model we had chosen is out of stock. Grrrrr. Well, let’s begin again…

But on the other side, the wedding menu is quite chosen. In the end of March we’ll have a test dinner and we’ll adjust some details, but for the moment it’s like this:

Cocktail

[Served on the restaurant terraces overlooking the city]

Cold snacks
-Bellota Spanish ham (jamon)
-Small cold cream and soups
-Cheese selection
-Tomato and fish tartalettes
-Quince and anchovies kebabs

Hot snacks
-Scallop and pear toasts
-Courgette and monkfish kebabs
-Black pudding and apple cocktail
-Cod and pepper croquettes
-Mini pork medallion with foie cream

“Barra libre” of soft drinks, beers, wine, cavas and cocktails

Dinner
[Served inside]

Salad of langoustines and fruit

Duck confit, with orange cream and strawberries

Lemon or raspberry sherbet

Wedding cake: chocolate sacher

Wine list
To be decided, but we are thinking a selection of Spanish wines: Red from Somontano or Ribera del Duero, white from Costers del Segre or Penedes, and Cava.

So, any allergy or disliking, please tell us as soon as possible. The restaurant does not mind serving something different, as long as they know in advance.