W E D D I N G P A C K A G E (Minimum of 100 guests) Inclusions: DINING 12 hours use of the Pool and Garden area Complimentary use of the Presidential Suite for event preparation (Standard check in - check out time: 10:00 am to 10:00 pm) Themed guest tables with floral centerpieces based on the theme and motif. Grandiose themed floral centerpieces for the Presidential (Maximum of 20 guests for plated service) Lighted buffet table with floral centerpiece and dish tags Stage design or backdrop set-up (depends on the theme and motif) Couple's place with floral décor, backdrop and couch set-up Registration, gift and cake table Complete silverware, glassware and flatware Trained and uniformed servers and buffet attendants Basic lights and sounds system Lights - 8 units LED par lamps (3 watts), 1 unit DMX light controller, 2 units light stands, 1 lot cables and connectors Audio - 2 units professional speakers, 1 unit power amplifier, 1 unit Yamaha audio mixer, 1 unit laptop for music library, 1 unit DVD / CD player, 1 unit shure wireless microphone, 3 units shure wired microphones, 3 units microphone stands, 1 lot cable and connectors. COCKTAILS Pass around of 1 appetizer, 1 soup, 1 and welcome drinks BUFFET 3 Main courses (Choices are: Beef, Pork, Chicken and Fish) 1 Vegetable dish 1 Pasta or Noodles 1 Dessert Steamed rice Bottomless iced tea or juice (Choices are: Pandan iced tea, Lemon iced tea, Orange iced tea, House blend iced tea, four season, orange juice, pineapple juice and apple juice) M E N U Filipino menu Php 1,000.00 / head; entres around the combination of sweet (tamis), sour (asim), and salty – (alat), although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavor. Asian menu Php 1,150.00 / head; lightly prepared dishes with a strong aromatic component that features – such flavors as citrus and herbs such as mint, coriander/cilantro and basil. Continental menu Php 1,300.00 / head; Puts substantial emphasis on and on sauces as condiments, – seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking).
W E D D I N G P A C K A G E (Minimum of 100 guests) Inclusions: DINING 12 hours use of the Pool and Garden area Complimentary use of the Presidential Suite for event preparation (Standard check in - check out time: 10:00 am to 10:00 pm) Themed guest tables with floral centerpieces based on the theme and motif. Grandiose themed floral centerpieces for the Presidential (Maximum of 20 guests for plated service) Lighted buffet table with floral centerpiece and dish tags Stage design or backdrop set-up (depends on the theme and motif) Couple's place with floral décor, backdrop and couch set-up Registration, gift and cake table Complete silverware, glassware and flatware Trained and uniformed servers and buffet attendants Basic lights and sounds system Lights - 8 units LED par lamps (3 watts), 1 unit DMX light controller, 2 units light stands, 1 lot cables and connectors Audio - 2 units professional speakers, 1 unit power amplifier, 1 unit Yamaha audio mixer, 1 unit laptop for music library, 1 unit DVD / CD player, 1 unit shure wireless microphone, 3 units shure wired microphones, 3 units microphone stands, 1 lot cable and connectors. COCKTAILS Pass around of 1 appetizer, 1 soup, 1 and welcome drinks BUFFET 3 Main courses (Choices are: Beef, Pork, Chicken and Fish) 1 Vegetable dish 1 Pasta or Noodles 1 Dessert Steamed rice Bottomless iced tea or juice (Choices are: Pandan iced tea, Lemon iced tea, Orange iced tea, House blend iced tea, four season, orange juice, pineapple juice and apple juice) M E N U Filipino menu – Php 1,000.00 / head; entres around the combination of sweet (tamis), sour (asim), and salty (alat), although in Bicol, the Cordilleras and among Muslim Filipinos, spicy (anghang) is a base of cooking flavor. Asian menu – Php 1,150.00 / head; lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, coriander/cilantro and basil. Continental menu – Php 1,300.00 / head; Puts substantial emphasis on and on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking).