Mailing Address:
Dreams Los Cabos
Carretera Transpeninsular
CSL-SJC Km 18.5
Los Cabos, Baja California Sur, 23400 México
Hotel Direct:
52 624-145-7600 phone
52 624-144-0216 fax
Email: info@dreamsloscabos.com.mx
Wedding Info
email our wedding coordinator
Dreams Los Cabos Suites Golf Resort & Spa - Mexico
WEDDING EXTRAS
Menus | Reception | Flowers | Cakes
(Prices are subject to change)
Canapés
International Canapé
Cold
Smoke Salmon mousse
Cheese with grapes and nuts
Cold cut canapés
Sea food Tartlets
Choux with Chicken salad
Hot
Mini Quiche Loraine
Sausage in blanquettes
Chicken finger
Beef brochette
Fish croquette
Mexican Canapés
Cold
Ceviche in chalupa
Guacamole and salsa with totopos
Tostadas of beef Salpicón
Panela cheese in chipotle sauce
Chile stuffed with tuna salad
Acapulco shrimp ceviche on tartlets
Hot
Mini tamales
Mini tacos dorados
Chicken and cheese turnovers
Sopes with Mexican sausage
Chile popper
Note: All presented menus are subject to set up & decoration supplement
Secret Canapés
Cold
Home made pâté mousse
Smoke Salmon with cream cheese
Grissini with Prosciutto ham
Boursin cheese canapé
Tuna salad in choux crust
Ham roll with cheese
Hot
Spinach quiche
Breaded Surimi with tartar sauce
Mini Vole au vent with sea food
Beef brochette with blue cheese sauce
Chicken hot wing
Fish fingers
Lunch set menu
No 1
Warm Garlic shrimp over Cesar salad
Vegetable soup with pesto
Fresh grill Mahi Mahi fillet with white butter sauce “or” Flank steak fillet with wild mushroom and bordelaise sauce
Strawberry cheese cake
No 2
Capresse salad with Dijon dressing
Fresh Mediterranean Fish soup with garlic croutons
Chicken breast stuffed with spinach and cheese “or” Grill salmon with fresh vegetable and garlic butter
Profiterole stuffed with vanilla ice cream and chocolate sauce
No. 3
Grouper Ceviche with avocado and Lime Vinaigrette
Spinach salad with warm Goat cheese Crouton
Roasted Rack of lamb with Provencal sauce “or” Beef brochette with black Pepper Sauce
Chocolate brownie with vanilla ice cream
Note: All presented menus are subject to set up & decoration supplement
Buffet lunch
No 1
Salad bar
Coleslaws salad
Tomatoes and Parmesan
Pasta salad
Shrimp Ceviche
Vegetable Soup
Rice with Bell Peppers
Potatoes Croquette
Mixed Vegetable
Grille
Chicken brochette
Grill Mahi Mahi
Baby back Ribs
French pastry and fruit salade
Note: All presented menus are subject to set up & decoration supplement
No 2
Salad bar
Stuffed Tomatoes with Shrimp salad
Cesar salad
Avocado salad with Crab
Cold cut plate
Cheese plate
Cream of Vegetable
Roasted potatoes with fine Herbs
Corn on the cob
Mixed vegetables Provenzal
Rice with Asparagus
Flank steak with bordelaise sauce
Salmon Hollandaise
Chicken Cordon Bleu
Strawberry pie
Chocolate cheese cake
Éclair filled with chocolate
Note: All presented menus are subject to set up & decoration supplement
No 3
Salad bar
Avocado filed with Crab meat
Tomato’s salad with basil and black Olive
Puff pastry filed with spinach and eggplants dressing
Clod cuts
Cheese plates
Cream of carrot
Sweat and sour chicken tender
Breaded sea bass with almond
Beef tenderloin with black pepper sauce
Mix vegetable
Croquette of potatoes
Rice with vegetable
Cheese flans
Apple pie
Strawberry short cake
Note: All presented menus are subject to set up & decoration supplement
Dinner à la carte
No 1
Portobello in a puff pastry shell with balsamic vinaigrette
“or”
Smoked salmon salad with endive and fresh asparagus
Mediterranean fish soup
Red snapper filet over ratatouille and beurre blanc sauce
“or”
Individual beef Wellington served with charon sauce
Chocolate mousse cake
No 2
Raviolis filed with spinach served with a three cheese sauce
“or”
Carpaccio of scallop and Salmon served with lime and Shallot vinaigrette
Cream of Asparagus with roasted almond
Sea bass fillet served over fresh Spinach and Hollandaise sauce
“or”
Rack of Lamb served with Provenzal sauce
Tulip of strawberry with grand Marnier sauce and vanilla ice cream
No 3
Tropical Martini shrimp cocktail served with brunoise of Avocado
“or”
Puff pastry filed with Salmon and wild mushroom served with white wine sauce
Cream of mushroom with baby shrimp
Beef tenderloin filed with vegetable julienne served in red wine sauce
“or”
Pork tenderloin Tournedos served with green peppers Corn sauce
Peach cheese cake served with strawberry Couli
No 4
Feuillete of escargot served with double cream bordelaise sauce
“or”
Spinach salad served with duck confie and balsam vinaigrette
Cream of broccoli with parmesan cheese
Chiken breast filed with spinach and provolone cheese served with saffron sauce
“or”
Penne with Provencal sauce serve with shrimp and grill scallop
Millefeuille of wild berry served with Irish cream
No 5
Mussel sauté with champagne serve with three cheese sauce
“or”
Snow crab cake served with avocado and tomato dressing
Cream of leek served with fish quenelle
Sea bass feuillete served with fresh asparagus, Portobello mushroom and beurre Blanc sauce
“or”
Lamb Wellington served with mushroom duxell and demi armaniac sauce
Timbale of white and dark chocolate served with vanilla sauce
Mexican Theme dinner
Salad bar
Shrimp Ceviche
Calamari Ceviche
Fish Ceviche
Guacamole
Mexican salsa
Beef Salpicon
Hot dish
Chicken tamales with mole sauce
Hard shell beef tacos
Chicken fajitas
Mexican rice
Melted cheese with Mexican sausage
Cheese turnovers
Show cooking
Tacos pastor style
Mexican flank steak on the grill
Desserts
Mexican flan
Fried Mexican pastry
Buñuelos with caramel sauce
Note: All presented menus are subject to set up & decoration supplement
Buffet is for more than 40 people
Caribbean Theme dinner
Salad bar
Crab salad
Tuna salad
Tomato and smoke salmon
Avocado and shrimp salad
Tropical fruit salad
Green salad
Hot dish
Rice with beans and fried plantain
Chicken breast filed with vegetable served with mango sauce
Sea bass filet with coconut sauce
Mix vegetables with garlic butter
Stuff potatoes with bacon and cheese
Show cooking
Baby back ribs with rum BBQ sauce
Beef kebabs with mushroom and bell peppers
Dessert
Pineapple turnover
Warm apple pie
Chocolate cake
Note: All presented menus are subject to set up & decoration supplement
Buffet is for more than 40 people
Theme Dinner BBQ
Salad station
Field green with quesadillas croutons
Curried chicken salad
Fresh vegetable pasta salad
Three bean salad
Roasted potatoes salad
Cranberry¬-walnut cabbage slaw
Carrots and raisin salad
Hot station
Cajun grilled corn
Bake potatoes with bacon and glazed onions
Grilled teriyaki mushroom
Smoky grilled vegetable
Rice with black beans
Show cooking
Beef and pork ribs on the BBQ
Tuna and salmon kabob marinade with lime and herbs
Grill jerk chicken breast
Dessert station
Millefeuille with mascarpone and strawberry
Banana fritters with ice cream
Cheesecake with peach
Note: All presented menus are subject to set up & decoration supplement
Buffet is for more than 40 people
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