ARTONIC GAMBON

Package E

Open Bar including Spirits, Beer, Wine, Sangria

Package D

Package C

Package B

Package A

Bechamel (White Sauce) or Romero (Red Sauce)

Linguini

Spanish Rice

Mashed potatoes with garlic and Manchego cheese

Herb Roasted Potatoes

Roasted Vegetable Medley

Sirloin Tips in Mushroom Sauce

Grilled Lamb Chops

Grilled Hanger Steak

Grilled Chicken Breast

COD Fisterra

Chicken Francaise

Oven roasted, prepared with lemon, EVOO (Extra Virgin Olive Oil)

Salmon

Choice of one: Seafood, Mixta (Seafood & Meat), Vegetarian, Negra

Paellas

Selection of 4 main entrees, 2 side dishes, house salad included

Selection of 4 tapas from section A

Selection of 5 tapas from Section A + B

Selection of 3 main dishes, 1 side dish, house salad included

Included: 4 hour event, 1 hour unlimited tapas served family style, 1 hour main entrees served on buffet table, non-alcoholic drinks, coffee and tea station, homemade dessert table.

Full Course Buffet Package

Rinse the gambas under cold water and remove the shells, leaving the tails intact. Devein them by making a shallow cut along the back and removing the dark vein.

Clean the Gambas

In a bowl, combine olive oil, minced garlic, red chili flakes, lemon juice, salt, and black pepper. Mix well.

Prepare the Marinade

Add the cleaned gambas to the marinade and toss to coat evenly. Let them marinate for at least 15 minutes.

Marinate the Gambas

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Add the marinated gambas to the skillet in a single layer. Cook for about 2-3 minutes on each side until they turn pink and opaque.

Cook the Gambas

If using, pour in the white wine and cook for an additional 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.

Optional - Add Wine

Remove from heat, stir in chopped parsley, and serve immediately with lemon wedges on the side.

Garnish and Serve

Gambas (large shrimp)

Olive oil

Garlic (minced)

Red chili flakes

Lemon juice

Fresh parsley (chopped)

Salt

Black pepper

White wine

Lemon wedges (for garnish)

Set up a designated area for the open bar with an appropriate table and bar tools. Ensure that you have enough space for mixing drinks, storing bottles, and serving glasses.

Prepare the Bar Area

Collect all spirits, mixers, garnishes, and ice in one area for easy access during serving.

Gather Supplies

Pour the desired spirit into a shaker or glass, add mixers according to preference, and shake or stir as needed.

Mixing Drinks

Add fresh garnishes such as sliced lemons, limes, cherries, or mint leaves to enhance the presentation and flavor of the drinks.

Garnishing

Fill glasses with ice cubes before pouring the mixed drink to keep it chilled.

Serving Ice

Vodka

Tequila

Whiskey

Tonic Water

Soda Water

Cola

Lemon-Lime Soda

Orange Juice

Cranberry Juice

Lemons, sliced

Limes, sliced

Cherries

Mint leaves

Ice Cubes

Pour each type of spirit (Vodka, Gin, Rum, Tequila, Whiskey) into labeled bottles or dispensers. Ensure that each spirit is easily accessible for guests.

Set Up Spirits Station

Place the cans of Lager, IPA, and Stout in a cooler filled with ice to chill. Make sure each type is clearly labeled.

Chill Beer

Open each bottle of Red, White, and Sparkling Wine. Arrange them on a table with glasses and a corkscrew for easy access.

Display Wine

In a large pitcher, combine the bottle of Red Wine, 2 cups of Orange Juice, 1 cup of Lemon Juice, and 1 cup of Fresh Fruits. Stir well to mix.

Make Sangria

Just before serving, add 2 cups of Club Soda to the pitcher for fizz. Stir gently to combine.

Add Club Soda

Fill glasses with ice and pour the Sangria over the ice. Garnish with additional fresh fruits if desired.

Serve

Lager

Stout

Red Wine

White Wine

Sparkling Wine

Lemon Juice

Fresh Fruits (Oranges, Lemons, Berries)

Club Soda

Brandy

Choose 6 bottles each of imported lager beer and imported pale ale beer, ensuring they are cold.

Beer Selection

Select 1 bottle each of Spanish red wine and Spanish white wine.

Wine Selection

Combine 1 bottle of red wine, 1 cup of orange juice, 1 cup of brandy, and 2 tablespoons of sugar in a large pitcher.

Mix Sangria Base

Incorporate 1 cup of fresh orange slices, 1 cup of fresh lemon slices, and 1 cup of fresh berries into the mixture.

Add Fruits

Let the sangria chill for a minimum of 2 hours in the refrigerator. Before serving, add 1 cup of soda water.

Chill and Serve

Imported Lager Beer

Imported Pale Ale Beer

Spanish Red Wine

Spanish White Wine

Fresh Orange Slices

Fresh Lemon Slices

Fresh Berries (Strawberries, Raspberries)

Sugar

In a large pitcher, combine the lager beer, lemon slices, fresh mint leaves, and ice cubes. Stir gently to combine all ingredients. Let it sit for about 5 minutes to allow the flavors to meld.

Prepare the Beer Mix

In another pitcher, mix the white wine, peach slices, and fresh basil leaves. Add sparkling water and stir gently. Allow it to chill for about 10 minutes before serving.

Prepare the Wine Spritzer

In a large bowl or pitcher, combine the red wine, orange slices, apple slices, brandy, and simple syrup. Stir well to combine. Let it sit for at least 30 minutes to allow the flavors to infuse. Before serving, add club soda and a cinnamon stick.

Prepare the Sangria

Lager beer

Lemon slices

Fresh mint leaves

Ice cubes

Peach slices

Sparkling water

Fresh basil leaves

Red wine

Orange slices

Apple slices

Simple syrup

Club soda

Cinnamon stick

Select a good quality red wine (750ml) and a white wine (750ml) of your preference. These will form the base of your Sangria.

Choose the Wines

Wash the fresh oranges, lemons, limes, and berries. Slice the oranges, lemons, and limes into thin rounds and set aside. Keep the berries whole if small, or slice larger ones.

Prepare the Fruits

In a large pitcher, combine the red wine and white wine. Add the sliced fruits and berries to the pitcher.

Mix the Sangria

Pour in the orange juice and brandy into the pitcher with the wines and fruits. Stir gently to mix all the ingredients.

Add the Juice and Brandy

Add the sugar and cinnamon stick to the mixture. Stir until the sugar is fully dissolved.

Incorporate Sugar and Cinnamon

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld together. For best results, chill overnight.

Chill the Sangria

Just before serving, add the sparkling water to the pitcher to give the sangria a refreshing fizz. Pour into glasses, making sure to include some of the fruit in each serving. Enjoy!

Serve the Sangria

Fresh Oranges

Fresh Lemons

Fresh Limes

Fresh Berries (strawberries, blueberries, etc.)

Sparkling Water

Cinnamon Stick

In a large pot, bring salted water to a boil. Add the linguini pasta and cook according to the package instructions until al dente. Drain and set aside.

Cook the Linguini

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt and nutmeg. Keep warm.

Make the Bechamel Sauce

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, dried basil, salt, pepper, and sugar. Simmer for 15 minutes, allowing the flavors to meld.

Make the Romero Sauce

Linguini pasta

Butter

All-purpose flour

Milk

Nutmeg

Onion, finely chopped

Garlic, minced

Canned tomatoes, crushed

Dried basil

Pepper

Begin by rinsing 1 cup of long-grain white rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

Rinse the Rice

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion, 2 minced garlic cloves, and 1 diced medium bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.

Sauté the Vegetables

Stir in 1 diced medium tomato, 1 teaspoon of cumin powder, 1 teaspoon of paprika, and 1 teaspoon of salt. Cook for an additional 2-3 minutes until the tomatoes begin to break down.

Add Tomatoes and Spices

Add the rinsed rice to the saucepan and stir to combine. Pour in 2 cups of water and bring the mixture to a boil.

Combine Rice and Water

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.

Simmer the Rice

Remove from heat, let it sit covered for an additional 5 minutes. Fluff the rice with a fork and season with black pepper to taste. Garnish with 2 tablespoons of chopped fresh cilantro before serving.

Fluff and Garnish

Long-grain white rice

Water

Onion, diced

Bell pepper, diced (red or green)

Tomato, diced

Cumin powder

Paprika

Fresh cilantro, chopped (for garnish)

Peel the russet potatoes and cut them into quarters. Place them in a large pot and cover with cold water. Add 1 tsp of salt to the water.

Prepare the Potatoes

Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes and return them to the pot.

Cook the Potatoes

While the potatoes are cooking, peel and smash the garlic cloves. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the smashed garlic and cook for about 3-4 minutes until fragrant and golden. Remove from heat and set aside.

Cook the Garlic

Add the butter and cooked garlic (with the oil) to the drained potatoes. Begin mashing the potatoes using a potato masher or fork.

Mash the Potatoes

Gradually pour in the milk while continuing to mash. Once the potatoes are creamy, fold in the grated Manchego cheese until melted and well combined.

Artonic Gambon

Package E

Package D

Package C

Package B

Package A

Linguini

Spanish Rice

Mashed Potatoes With Garlic And Manchego Cheese

Herb Roasted Potatoes

Roasted Vegetable Medley

Sirloin Tips In Mushroom Sauce

Grilled Lamb Chops

Grilled Hanger Steak

Grilled Chicken Breast

Cod Fisterra

Chicken Francaise

Salmon

Paellas

Selection Of 4 Main Entrees, 2 Side Dishes, House Salad Included

Selection Of 4 Tapas From Section A

Selection Of 5 Tapas From Section A + B

Selection Of 3 Main Dishes, 1 Side Dish, House Salad Included

Full Course Buffet Package