Wedding celebration
INNCASA
Classic Plan
Orvieto 2017
1
General
Conditions
o Exclusive use of Inncasa for the wedding day and night;
o Accommodation for the newlyweds in the Grand Penthouse
Suite for the wedding night;
o A wellness circuit for each residing guest (sauna, Turkish bath
and in the grotto swimming pool);
o Wedding banquet (lunch or dinner);
o Service and tax.
Extras
o Wine and alcoholic beverages: A 10% discount will be applied
from the Inncasa price list;
o Drinks from the bar: Euro 5,00 will be applied for each nonalcoholic drink and Euro 7,00 for each alcoholic drink;
o SPA treatments: A 10% discount will be given from the Inncasa
price list;
o Tourist tax: Euro 2,20 applied per person per night;
o For additional beds, Euro 50,00 are charged per person, per day
for adults and Euro 30,00 per day for children up to the age of
14. Baby cots are available free of charge;
o For particular rental equipment (cost based upon the chosen
solution). For example: tensile structures (Gazebo drapes,
etc.), additional umbrellas, and particular Mise-en-place.
2
Payment
Terms:
Rooms:
30% down payment, at time of the booking confirmation.
Banquet:
30% down payment of the total amount for the Banquet, dinner(s),
Gazebo, etc., one month before the event;
The balance at the moment of the check-out.
N.B.: the down payments are non-reimbursable.
3
Rooms
Rooming List
Room type
Nights
Bed
Extra bed
Baby Cot
Guest
Superior Room 2
TBC
Double or twin
Up to 1
Upon request
TBC
Garden Suite 3
TBC
Double
Up to 2
Upon request
TBC
Suite 7
TBC
Double
Up to 2
Upon request
TBC
Superior Room 8
TBC
Double or twin
Up to 2
Upon request
TBC
Junior Penthouse
Suite 9
TBC
Double
Up to 2
Upon request
TBC
Grand Penthouse
Suite 10
TBC
Double
Up to 2
Upon request
TBC
Cottage Suite 11
TBC
Double
Up to 4
Upon request
TBC
Standard Room 14
TBC
Double or twin
NA
Upon request
TBC
Gate Lodge A
TBC
Double or twin
Up to 1
Upon request
TBC
Gate Lodge B
TBC
Double or twin
Up to 1
Upon request
TBC
4
Wedding
Banquet
The banquet can be arranged inside or outside the restaurant,
depending on the weather conditions and the guests’ requirements.
Included in the proposal (to be defined):
-
Prosecco, a variety of cocktails and juices;
White wine;
Red wine;
Brut sparkling wine and Moscato d’Asti;
Mineral water, coffee and liqueurs;
The print out of the menu;
Table linen and standard Mise-en-place ‘Classic’.
Not included in the proposal, but to be defined:
- Setting-up of the round tables, chairs, table line, the China,
glassware and silverware;
- Tableau;
- Flower arrangements;
- Gazebo and coverings;
- Wedding cake;
- Rum table, chocolate and cigars;
- Ice cream cart;
- Open bar;
- Music.
We offer the wedding menu tasting meal for the bride and the
groom and other two (2) guests.
Our Maître Andrea and our Chef Giuseppe are available to define a
menu based upon the bride and grooms’ requests.
Here below you will find some menus we propose:
The final cost will be defined depending upon the established
menu.
5
Menu N° 1
Buffet Appetizers:
A selection of Umbrian appetizers buffet style:
Prosciutto, pork loin, coralline salami, flank,
Caciotta cheese, cured sheep‘s milk cheese, ricotta cheese, fresh cheese,
A variety of Bruschetta with mushrooms, liver-Pâté, broad beans
Puff pastry vegetable morsels
Vegetable savoury quiches
Served at the table:
First Course:
Braised red chicory Risotto with ‘Robiola’ cream cheese
Tagliolini with Chianina meat sauce and rosemary
Second Course:
Fillet of ‘Cinta’ pork with Port-wine sauce served with potatoes
flavoured with fennel
Desserts:
Dessert buffet
A variety of freshly sliced fruit
Bar:
Brut sparkling wine and Moscato d’Asti
Coffee and liqueurs
6
Menu N° 2
Appetizers:
Cold meat corner:
Cured Prosciutto (24 months), Coralline salami, marinated ‘carpaccio’ with
rocket pesto and crispy Parmesan wafers
Cheese corner:
Buffalo mozzarella cheese, Umbrian Caciotta cheese, “Fossa” sheep -milk
cheese , goat-milk cheese , ‘Grana’ cheese and small mozzarella balls
Vegetable corner:
Savoury vegetable tarts, crudités, typical ‘panzanella’ salad, a variety of
mini shortcrust pastries and bruschettas , a selection of ‘tempura-fried’
vegetables
Bar Corner:
Prosecco, non-alcoholic cocktails, fruit juice and mineral water
First Course:
Black truffle Risotto with anchovy butter
Umbrichelli pasta with cherry tomatoes, basil and “Fossa” Pecorino cheese
Second Course:
Roasted leg of lamb with thyme
Aubergine (eggplant) ‘parmigiana’ flan
Dessert:
Mignon pastries, finger-food mousse portions, a selection of freshly sliced
fruit
Bar:
Brut or sweet Sparkling wine, coffee and liqueur
7
Menu N° 3
Buffet Appetizers:
Choice of salads
Variety of fried vegetables
Sliced Prosciutto ham
Platter of cold cuts: (Lombetto , cured-ham and local sausages).
Grand selection of cheese (goat, sheep, ricotta and locally flavoured
cheese)
Chick-pea humus with vegetables
Variety of bruschettas
Focaccia bread with rosemary
Bar corner: Prosecco, Bellini cocktail, fruit juice and water.
First Courses:
‘Garganelli’ pasta with bacon, tomato sauce and fennel
‘Panzerotti’ pasta filled with ricotta cheese and spinach with toasted
walnuts
Second Courses:
Roasted saddle of veal with pistachio sauce
Courgette (zucchini) flan with fresh mint
Desserts:
White chocolate Bavarian cream with spicy crumble
Sliced fresh fruit
Bar:
Brut and sweet sparkling wine, coffee and liqueur
8
Menu N° 4
Appetizers:
Herb and cheese omelettes
Variety of Bruschetta
Assorted fried vegetables ‘Tempura-style)
Hand sliced prosciutto
A selection of cold cuts served on a platter
Grana cheese shavings
Typical regional cheeses served with honey and chutney
Small Buffalo mozzarella balls
Smoked-salmon sushi
Octopus salad with black olives and potatoes
Marinated Swordfish bruschettas
Bar corner :
Prosecco, cocktail drinks, fruit juices and mineral water
First Courses:
‘Tonnarelli’ pasta with baked tomatoes, mint and fresh cheese
‘Trofie’ pasta with courgette (zucchini) flowers, mussel and saffron
Second courses:
Seabream fillet in pastry crust
Stuffed Veal with black truffle and potatoes
Steamed green beans
Desserts:
Dessert Buffet and fruit
Bar:
Brut and sweet sparkling wine
Coffee and liqueur
9
Menu N° 5
Appetizers buffet:
Italian style fried vegetable
Savoury strudel with courgettes (zucchini)
Chickpea humus
Crudités
Panzanella salad
Broad bean and pea quiche
Roasted artichokes
Vegetable ‘Caponata’ with pine nuts and sultanas
Cherry tomato and basil sticks
Tomato and oregano pizza
First Courses:
‘Trofie’ pasta with pesto, green beans and potatoes
Ravioli with violet potatoes ,herbs and sweet pea sprouts
Second Course:
Roasted aurbergines (eggplant) with mixed vegetables
Cream of tomato with beetroot sprouts
Dessert:
Assorted desserts (rice pudding with caramel, sliced fresh fruit, sorbets,
finely sliced pineapple, strawberry cream, wild berries)
Bar:
Brut and sweet sparkling wine
Coffee and liqueur
10
Menu N° 6
Appetizers:
Sea food salad with pesto and courgette julienne
Smoked salmon beignets with cream cheese
Smoked octopus with mozzarella balls
Variety of sushi
Fried cod fish –cakes
Tempura style fried fish and vegetables
First courses:
Risotto with scampi, courgette flowers and rosemary
‘Tagliolini’ pasta with lobster and tomato sauce with marjoram
Second course:
Baked Seabass fillet with Mediterranean seasoning and broccoli
Dessert:
Dessert buffet, sorbets and fruit
Bar:
Brut Sparkling wine and Moscato d’Asti
Coffee and liqueur
11