CHARMING WEDDINGS IN LA RIOJA
CELEBRATES AN UNFORGETTABLE WEDDING
Celebrate weddings with charm and unforgettable celebrations in a unique setting and menus that will surprise you
UNFORGETTABLE CHARMING WEDDINGS IN LA RIOJA
If you are looking for a really unique location to celebrate a wedding or big event, at Hostería San Mlllan we offer you the possibility of enjoying some unique facilities to organize a charming wedding in La Rioja.
Imagine celebrating one of the most important days of your life in a monument “World Heritage”, advised by a team of professionals with years of experience and where gastronomy will make your wedding with charm in La Rioja, an unforgettable day. You can choose between 12 special menus for weddings that we propose or contact the hotel to design a menu “made to measure” because all our gastronomic proposals are open and configurable by the clients.
SPECIAL MENUS FOR CHARMING WEDDINGS IN LA RIOJA
* Click on each of them to open a drop-down
SPECIAL MENU FOR GROUPS 1
Iberian ham and oil
Asparagus of navarre
Mousse of foie coulise of fruits of the forest
Cooked shrimp with two sauces
Lemon sorbet with cava in glass
Lamb roasted in its juice with baking potatoes and salad from the garden
Bridal cake cut with individual glass of cava
Black jungle cake with cream ice cream
SPECIAL MENU FOR GROUPS 2
Cold tasting of seafood (langoustines, shrimp, prawns and crab)
Grilled hake with chipiron skewer
Sirloin in roquefort sauce
Lemon sorbet with cava in glass
Bridal cake cut with individual glass of cava
Cream strudel with crispy tulip and cream ice cream
SPECIAL MENU FOR GROUPS 3
Salad of prawns and salmon in vegetable vinaigrette
Iberian ham and loin
Volauvent stuffed with seafood
Sirloin in mushroom sauce
Lemon sorbet
Monkfish in sauce
Bridal cake cut with individual glass of cava
Panchineta stuffed with rice mousse with milk, with chocolate ice cream
SPECIAL MENU FOR GROUPS 4
Iberian assortments
Sachet with seasoned vegetable compote and sautéed prawns
Lamb roasted in its juice with bakery potatoes and green salad
Lemon sorbet with cava in glass
Lemon sorbet
Bridal cake cut with individual glass of cava
Apple tart with cider ice cream
SPECIAL MENU FOR GROUPS 5
Hot foie gras with dried figs, black tartufo, goose fat and pink grapefruit
Supreme of Norway lobster with coral juice of scallops, prawns on cradle of lettuce mixture
Forest strawberries, cava soup, lime and lemon sorbet
Braised lamb loin with sesame, poppy, quince sauces and sage
Cream cake and caramelised yolk with its almond ice cream
SPECIAL MENU FOR GROUPS 6
Tuna tartar and lime jelly
Duck foie gras with mango chutney, pineapple and pumpkin crumble
Cannelloni of lobster with creamy soy, pearls of sesame oil and roses in tempura
Beef Takari with wild rice and sour sauce
Macha tea cake, papaya jam, vanilla and sake shot
SPECIAL MENU FOR GROUPS 7
Ostras con gelee de gin tonic
Oysters with glee tonic gelee
Strudel of tomato and guacamole with prawns and rocket salad sprouts
Turbot baked with seaweed and basil puree with vegetable chips
Sirloin of veal with mustard and gratin potatoe with honey
Creamy yogurt, crunchy pistachio and chocolate
SPECIAL MENU FOR GROUPS 8
Ham and duck pad, small salad, raisin tostas and tomato and quince jam.
Grilled octopus legs and potato in two versions.
Zamburiñas in its shell with potato and parmesan.
Sorbet
Roast lamb roasted in the traditional way with baked potato or Grilled sirloin with red wine sauce D.O.C. Rioja and vegetable brochette
Dessert
SPECIAL MENU FOR GROUPS 9
Seafood Grill: Lobster, Prawns and Norway lobster.
Tenderloin of red tuna with creamy pumpkin and onion base.
Sorbet.
Suckling pig in two firings with truffled potato purée or Sirloin steak with mushroom sauce, mushroom, tomato and balsamic onion.
Dessert
SPECIAL MENU FOR GROUPS 10
Monkfish and prawns with small salad and strawberry and mango vinaigrette.
Seafood Grill: Lobster, Prawns and Norway lobster.
Sorbet.
Roast lamb roasted in the traditional way with baked potato O Grilled sirloin with red wine sauce D.O.C. Rioja and vegetable brochette.
Dessert.
SPECIAL MENU FOR GROUPS 11
Supreme of lobster with bacon, fresh garlic and crayfish cream.
Hake of the Bay of Biscay in the traditional style with olive oil, garlic, apple cider vinegar and bakery potato.
Sorbet.
Lamb shoulder in two cookings with salad or Sirloin with foie with sauce of boletus, tomato and onion
Dessert.
SPECIAL MENU FOR GROUPS 12
Millefeuille of fresh pasta, garlic, prawns and cod with soy sauce and Cameros cheese.
Prawns from Huelva to salt.
Monkfish and cuttlefish skewers with citrus mayonnaise.
Sorbet.
Sirloin with foie gras with boletus mushroom sauce, tomato and balsamic onion or grain thigh stuffed with chestnuts and foie gras, juice reduction and onion base in Oporto.
Dessert.