MAVEL | Grupo Chick Weddings

Banquets MAVEL

BANQUET SERVICE FOR WEDDINGS AND EVENTS

the most requested

cocktail hour

PREPARED DRINKS

DRINKS FOR COCKTAIL HOUR FOR 1 HOUR:

2 COCKTAILS TO CHOOSE: Cuban mojitos, margaritas, pina colada.

Includes: Glassware, mixers and equipment to prepare them.

snacks

CANAPÉS SERVICE FOR AFTER THE CEREMONY

• Volovan of pathe, salmon, crab surimi

• Spinach and serrano puff pastry

• Prune and serrano ham casserole

• Cucumber canapé stuffed with surimi

• Breaded shrimp and cream cheese

• Mini caprese skewers (cherry tomato, mozzarella cheese and basil)

• Mini skewers of cold meats

• Spoonful of fish ceviche with tamarind sauce

• Spoonful of shrimp aguachile

• Costrini with brie cheese and dried chili crust and piloncillo

*3 canapés per person to choose from are considered.

Aguachile con camaron, queso y tomate cherry, camarón epanizado, pepino y ceviche

soda fountain

SODA BAR AND MIXERS FOR 7 Hours.

INCLUDES: regular coke, diet, grapefruit, flavored soda, mineral, natural water, orange juice, pineapple and cranberry. Crystal glasses and glass of water.

*Complimentary fresh lemon water with mint to receive guests.

The alcohol is selected and provided by the client.

2-Course Plated Menu

2-COURSE PLATTERED DINNER(optional)

First time:Bicolor cream of three cheeses and poblana.

Second time:Breast roll stuffed with ham and asparagus

in mango and almond sauce.

Garrison:Wild rice and red peppers Julienne vegetables

crispy sautéed in garlic butter.

Complement:Salty bread.

*Includes white round tableware and national plate.

Plated Menu 3 Courses

PLATTY DINNER 3 COURSES(option 1)

First time:Green Vegetable Salad • Pear, blueberry and blue cheese, accompanied by balsamic vinaigrette.

Second time:Bicolor cream of three cheeses and poblana.

Third time:Breast roll stuffed with ham and asparagus in mango and almond sauce.

Garrison:Wild rice and red peppers Crispy vegetable juliennes sautéed in garlic butter.

Complement:Salty bread.

*Includes white round tableware and national plate.

PLATTY DINNER 3 COURSES(option 2)

First Time: Tai Salad • Surimi of Crab, Shrimp, Carving of
Carrot, Mango, Lettuce Dressed with Sweet Soy Vinaigrette and Mounted on Tender Coconut.
Second Time: Green Asparagus and Toasted Walnut Cream
Third time: Beef Steak Stuffed with Vegetables and Cheese in Avocado Sauce Accompanied by Crispy Beet,either/•Market of
Robalo with Toasted Almond Crust on a bed of crispy julienne vegetables sautéed in garlic butter.

PLATTY DINNER 3 COURSES(option 3)

First time:Alternating Fish Ceviche with Essence of Habanero and Tamarindo Sauce and • Shrimp Ceviche in Aguachile Mounted in Sea Shell.

Second Time: Tuna Steak with Black Pepper Crust and Glazed with Soy Sauce and Honey, over Green Asparagus Tips and accompanied by Wild Rice with Chaya and Pineapple either/• Aromatized Salmon
with Fine Herbs and on a Mirror of Guava Sauce.

Third Time: Chocolate Mousse with Marshmallow and Brownie.

PLATTY DINNER 3 COURSES(option 4)

First time: Tuna Tartare with Mango and Avocado.

Second time: Corn Cream and Coconut Threads on Tender Coconut Shell.

Third time: Beef Fillet Bathed in Pepper Sauce on a Bed of
Fried Chaya And Cheese Mashed Potato.

PLATTY DINNER 3 COURSES(option 5)

First time:Shrimp Ceviche in Aguachile Mounted in Shell
Marine.
Second time: Bicolor Cream of 3 Cheeses and Poblano Chile

Third time: Petite Beef Fillet in Red Wine Sauce and Mushrooms Accompanied by Grilled Shrimp Sautéed in Garlic Butter.
Garrison:Green Asparagus Tips with Butter and Mashed Potato with Cheese.

Cymbal Options

PLATE OF CANAPÉS IN THE CENTER:Caprese skewer, breaded shrimp and cream cheese, pate mousse vol au-vent, plum casserole and serrano ham.

CREAMS: Cilantro • 3 cheeses • Poblano pepper and corn • Mushrooms and toasted walnut • Huitlacoche • Roasted tomato flavored with white wine • Green asparagus • Corn with tender coconut threads • Cold avocado cream • Bicolor de 3 cheeses and poblana.

SALADS:

CARIBBEAN:Variety of lettuce with orange, apple, celery, goat cheese and walnut supreme with mustard and honey dressing.

GREEN VEGETABLES:Pear, blueberry and blue cheese accompanied by balsamic vinaigrette.

LETTUCE MIX:Mixed lettuce salad, cherry tomatoes, hearts of palm and bacon with blue cheese dressing.

THAI SALAD:Arugula, crab surimi, mango, avocado accompanied by pineapple vinaigrette.

MAIN DISHES WITH PORK LOIN: Pork loin with fine herbs • Pork loin in tamarind sauce and flavored with chipotle • Pork medallions in pasilla chili sauce • Loin roll stuffed with vegetables, ham and cheese in chili sauce plum.

MAIN DISHES WITH CHICKEN LOIN: Chicken breast roll stuffed with spinach and cream cheese in white sauce with asparagus and mushrooms • Supreme breast in cheese sauce and a light touch of chipotle • Breast stuffed with rajas and corn in poblana sauce and Parmesan • Breast supreme in tamarind sauce • Breast roll stuffed with ham and asparagus in mango and almond sauce • Blue cordon breast • Breast roll stuffed with pumpkin flower and cheese, on quinoa mirror and poblano pepper sauce .

MAIN DISHES WITH BEEF: Beef Fillet Stuffed with Vegetables and Cheese in Avocado Sauce Accompanied by Crispy Beets. •Beef fillet bathed in pepper sauce on a bed of fried chaya and sweet potato puree. • Beef fillet in red wine and Portobello reduction sauce. • Beef fillet with Foie Gras and Red Wine sauce on a fried Chaya bed and rustic mashed potatoes flavored with Chipotle chili. • Beef fillet in Gorgonzola cheese sauce accompanied by roasted baby potatoes with parsley and a bunch of green asparagus sautéed in garlic butter.

MAIN DISHES WITH SEA FRUIT: Group fillet with almond crust • Fish fillet with fine herbs and guava and ginger sauce mirror • Fish fillet with mango sauce • Fish fillet with guajillo chile crust • Fillet fish Tikin Xik.

Sea Bass Fillet Crusted With Toasted Almonds On A Bed Of Risotto With Mushrooms And Parmesan Cheese. • Tikin Xic Salmon Fillet on a bed of saffron rice and accompanied by French Green Beans sautéed in garlic butter. • Salmon fillet with Guava and Ginger sauce
• Tuna Steak with a black pepper crust and glazed with soy sauce and honey on top of Green Asparagus. • Jumbo coconut shrimp accompanied by Mango sauce on a bed of wild rice with red peppers and dehydrated tomato.

FITTINGS: Roasted baby potatoes with parsley • Mashed potatoes with garlic and cheese • Mashed potatoes with coriander and flavored with Serrano chili • Fusilli in poblano chile sauce or in white sauce • Mashed potatoes with cheese and chipotle • Mashed potatoes with coriander and flavored with serrano • Broccoli and cauliflower florets sautéed in garlic butter • Rice with chaya and caramelized pineapple • Rice with bell pepper and sun-dried tomato • Crispy vegetable julienne • Crispy sweet potato or beetroot.

DESSERTS: Double chocolate cake with red berries • Strawberry cheesecake • Carrot cake and sugar glaze • Mango mousse • Pears in red wine • Brownie with vanilla ice cream.

Buffet service

COCKTAIL TIME

CANAPES SERVICE FOR AFTER THE CEREMONY

• Volovan of pathe, salmon, crab surimi

• Spinach and Serrano puff pastry

• Casserole of prune and serrano ham

• Canape of cucumber stuffed with surimi

• Breaded shrimp and cream cheese

• Mini caprese skewers (cherry tomato, mozarella cheese and basil)

• Mini cold meat skewers

• Teaspoon of fish ceviche with tamarind sauce

• Teaspoon of shrimp aguachile

• Costrini with brie cheese and crust of dried chilies and brown sugar

* 3 canapés per person to choose from are considered.

PRICE PER PERSON (101 to 200 guests) $ 72 pesos

PRICE PER PERSON (51 to 100 guests) $ 82 pesos

PRICE PER PERSON (20 to 50 guests) $ 92 pesos

EMPLATED MENU

2 COURSE EMPLATED DINNER (optional)

First Time: Bicolor Cream of three cheeses and poblana.

Second Course: Breast roll stuffed with ham and asparagus

in mango and almond sauce.

Garnish: Wild rice and red peppers Julienne vegetables

crispy sauteed in garlic butter.

Complement: salty bread.

* Includes round white tableware and national plate.

PRICE PER PERSON (101 to 200 guests) $ 390 pesos

PRICE PER PERSON (51 to 100 guests) $ 440 pesos

PRICE PER PERSON (20 to 50 guests) $ 460 pesos

EMPLATED DINNER 3 TIMES (example 1)

First Course: Green vegetable salad, pear, blueberry and blue cheese, accompanied by balsamic vinaigrette.

Second Time: Two- color cream of three cheeses and poblana.

Third Time: Breast roll stuffed with ham and asparagus in mango and almond sauce.

Garnish: Wild rice and red bell peppers Crispy vegetable julienne sauteed in garlic butter.

Complement: salty bread.

* Includes round white tableware and national plate.

PRICE PER PERSON (101 to 200 guests) $ 470 pesos

PRICE PER PERSON (51 to 100 guests) $ 505 pesos

PRICE PER PERSON (20 to 50 guests) $ 535 pesos

EMPLATED DINNER 3 TIMES (With dessert)

First Time: Two-color cream of three cheeses and poblana.

Second Time: Breast roll stuffed with ham and asparagus in mango and almond sauce.

Garnish: Wild rice and crispy vegetable julienne red peppers sauteed in garlic butter.

Third Time: Double chocolate cake and red berries.

Complement: salty bread.

* Includes white round tableware and national plate

PRICE PER PERSON (101 to 200 guests) $ 510 pesos

PRICE PER PERSON (51 to 100 guests) $ 535 pesos

PRICE PER PERSON (20 to 50 guests) $ 575 pesos

CYMBAL OPTIONS

CANAPES PLATO TO THE CENTER: Caprese skewer, breaded shrimp and cream cheese, pâté mousse vol au vent, plum casserole and serrano ham.

CREAMS: • Cilantro • 3 cheeses • Poblano chili and corn • Mushrooms and toasted walnuts • Huitlacoche • Roasted tomato flavored with white wine • Green asparagus • Corn with tender coconut threads • Cold avocado cream • Bicolor 3 cheeses and poblana.

SALADS SALAD CARIBBEAN: Variety of lettuces with supreme of orange, apple, celery, goat cheese and walnut with mustard and honey dressing.

GREEN VEGETABLE SALAD: Pear, blueberry and blue cheese accompanied by a balsamic vinaigrette. LETTUCE MIX SALAD : Mixed salad of lettuce, cherry tomatoes, palm hearts and bacon with blue cheese dressing.

MIXED LETTUCE SALAD: Arugula , crab surimi, mango, avocado accompanied by pineapple vinaigrette.

MAIN DISHES WITH PORK LOIN: • Pork loin with fine herbs • Pork loin in tamarind sauce and flavored with chipotle • Pork medallions in pasilla chili sauce • Loin roll stuffed with vegetables, ham and cheese in sauce plum.

MAIN DISHES WITH CHICKEN LOIN: • Chicken breast roll stuffed with spinach and cream cheese in white sauce with asparagus and mushrooms • Supreme of breast in cheese sauce and a light touch of chipotle • Breast stuffed with slices and corn in poblano sauce and Parmesan • Supreme of breast in tamarind sauce • Breast roll stuffed with ham and asparagus in mango and almond sauce • Blue cord breast • Breast roll stuffed with pumpkin flower and cheese, on a mirror of quinoa and poblano pepper sauce .

STRONG DISHES WITH FISH FILLET: • Grouper fillet with almond crust • Fish fillet with fine herbs and mirror of guava and ginger sauce • Fish fillet with mango sauce • Fish fillet with guajillo chili crust • Fish fillet a la tikin xik.

GARNISHES: • Baby potatoes roasted with parsley • Mashed potatoes with garlic and cheese • Mashed potatoes with coriander and flavored with serrano chili • Fusilli in poblano or white sauce • Mashed potatoes with cheese and chipotle • Mashed potatoes cilantro and flavored with serrano • Broccoli and cauliflower florets sautéed in garlic butter • Rice with chaya and caramelized pineapple • Rice with pepper and dehydrated tomato • Crispy vegetable julienne • Crispy sweet potato or beet.

DESSERTS: • Double chocolate cake with red berries • Strawberry cheese cake • Carrot cake and sugar icing • Mango mousse • Pears in red wine • Brownie with vanilla ice cream.

BUFFET MENU

FORMAL FOOD BUFFET 1

Caribbean salad: variety of mixed lettuces, supreme of orange, apple, celery, walnut and goat cheese with pineapple and orange dressing.
Supreme of breasts with tamarind sauce and chipotle essence.
Fish fillet with almond crust.
Arrachera with red wine.
Rigatonni with vegetables in white sauce and white wine.
Wild rice with caramelized pineapple.
Crispy vegetable julienne sautéed with soy.

PRICE PER PERSON (101 to 200 guests) $ 500 pesos

PRICE PER PERSON (51 to 100 guests) $ 520 pesos

PRICE PER PERSON (20 to 50 guests) $ 550 pesos

FORMAL FOOD BUFFET 2

Tropical salad: shrimp, crab surimi, carrot zest, mango with sweet soy dressing.
Fish ceviche with citrus and mango.
Green Vegetable Salad: with pear, blueberries and goat cheese with a sweet mustard dressing.
Fish fillet with garlic crust.
Chicken supreme stuffed with spinach in mushroom and asparagus sauce.
Wild rice with red peppers and dehydrated tomato.

PRICE PER PERSON (101 to 200 guests) $ 500 pesos

PRICE PER PERSON (51 to 100 guests) $ 520 pesos

PRICE PER PERSON (20 to 50 guests) $ 550 pesos

SEAFOOD BUFFET

Green vegetable salad, with pear, blueberry, goat cheese and sweet mustard dressing.
Grouper ceviche with habanero essence and tamarind sauce.
Fish fillet a la tikin xic.
Breaded shrimp tacos.
Fish fingers Pescadillas White rice Sauces: guacamole, pico de gallo, habanero sauce, green sauce with serrano chili.
Complements: tortillas and chips.

PRICE PER PERSON (101 to 200 guests) $ 495 pesos

PRICE PER PERSON (51 to 100 guests) $ 530 pesos

PRICE PER PERSON (20 to 50 guests) $ 550 pesos

YUCATECO BUFFET

ENTRANCE: Snack at the center of the sikil pak and tortilla tables.

BUFFET:

Cochinita pibil.
Lime soup.
Marinated chicken.
Spatter Res.
Chicken and suckling pig panuchos.
Cheese patties.
White rice.
Refried beans.
Corn tortillas.
Toasts.

PRICE PER PERSON (101 to 200 guests) $ 430 pesos

PRICE PER PERSON (51 to 100 guests) $ 450 pesos

PRICE PER PERSON (20 to 50 guests) $ 470 pesos

TORNABODA

COCHINITA TACOS AND CAKES:

Includes omelettes, bread, sauces, buffet set-up and a person to serve you.

PRICE PER PERSON $ 165 pesos

CHILAQUILES WITH CHICKEN IN VERE, RED OR CHILEAN SAUCE OR MOLE:

Includes refried beans, buffet set-up and a person to serve you

PRICE PER PERSON $ 165 pesos

PREPARED DRINKS

DRINKS FOR THE TIME OF THE COCKTAIL FOR 1 HOUR:

2 COCKTAILS TO CHOOSE: Cuban mojitos, margaritas, piña colada.

Includes: Glassware, mixers and equipment to prepare them.

PRICE PER PERSON $ 70 pesos.

REFRESHMENT BAR AND MIXERS FOR 7 HOURS.

INCLUDES: regular coca cola, diet, grapefruit, flavored soft drink, mineral, natural water, orange juice, pineapple and blueberry. Crystal glasses and a glass of water.

* Fresh lemon water with mint in courtesy to receive the guests.

Alcohol is selected and provided by the customer.

PRICE PER PERSON $ 210 pesos

EXTRA HOUR PER PERSON: $ 40 pesos

The above mentioned prices do not include VAT, a 50% advance payment is required to set the date, the freight cost is quoted according to the selected location. Prices are subject to change in the event of significant increases in the cost of quoted inputs. The final price depends on the total number of guests and the contracted services. In the event of a significant decrease, the minimum to be listed would be 40 guests. Availability subject to change without prior notice.

tornadoda

TACOS AND PORK PANCAKES

►Includes tortillas, bread, sauces, buffet setup and a person to serve you.

PRICE PER PERSON

CHILAQUILES WITH CHICKEN IN GREEN, RED OR CHILI SAUCE OR MOLE

►Includes refried beans, buffet setup and a person to serve you.

PRICE PER PERSON

Waiter Service

PLATE SERVICE

1 Waiter is considered for a table of 10 guests

BUFFET SERVICE

1 Waiter is considered for a table of 15 guests

BAR SERVICE

1 Bartender is considered from 20 guests

CAPTAIN OF WAITRESS

It is considered 1Captain by event

To reserve, a 50% advance is required to save the date, the freight cost is quoted according to the selected location. Prices are subject to change in the event of significant increases in the cost of quoted inputs. The final price depends on the total number of guests and the contracted services. In case of a significant decrease, the minimum to quote would be 40 guests. Availability subject to change without notice.

inicio