2011 Banqueting & Conference

2 | P a g e

Terms and Conditions Standard terms and Conditions for functions/conferences/meetings and banquets to be held at Victoria Crown Plaza Hotel

1) Introduction

These are Victoria Crown Plaza’s standard terms and conditions which relate to items which

may have a financial impact on the parties entering into an agreement to the provision of

facilities and services.

2) Operating Hours

Except as otherwise expressly agreed, function venues and facilities are available for use

daily between 08H00 and 24H00. The specified time for your function and banquet must be

adhered to and all extra hours will be billed per hour. In the event of a day function the

room must be vacated at the agreed time or an extra fee per hour will be incurred. The same

applies for an evening function.

3) Usage of VCP hotel banquet facilities

No branding, banners, décor or any other materials shall be affixed to the walls and or floors

or any other fixtures by nail or any other hard object. In case of such the contracting party

will be held liable for the repair thereof to VCP standards. All intended decorations shall be

subject to VCP’s written approval. In case of any loss or damage to the Hotels property, the

management’s assessment of loss or damage to the property will be final. In this regard a

caution refundable deposit in the amount to be determined by VCP Hotel, calculated at 10%

of the total contract value, will be payable upon confirmation of the reservation of the

function. Where no loss and or damage occur, not less than three (3) working days shall be

required for the request for the refund of the caution deposit. In case of loss or damage the

net balance shall be payable. Where the assessment damage is in excess of the deposit, the

function organizers (client) are liable to pay the shortfall. No request for refund shall be

entertained except on presentation of receipt evidencing payment of the caution deposit.

4) Pre payment policy

Reservation made Confirmation Payment Balance payment

Up to two (2) weeks prior to the event, here a minimum notice of

three days or (72) hours is required

100% upon reservation N/A

Above two (2) weeks prior to the

event

50% on confirmation of the event and full payment no later than three days prior to the event

50% remainder (72) Hours prior to commencement of the function.

3 | P a g e

5) Cancellation policy

Cancellation Cancellation policy

A refundable deposit applicable to the event owner at the time of the reservation and

communicated in the contract will be applied and used in case there is a need to effect

repairs for damages caused during the event. If not used, the refundable deposit will be

returned a maximum of seven days after the event.

6) Postponement or changes in pax numbers

Postponement or pax number change Postponement policy

7) Termination

VCP Hotel reserves the right to terminate this contract without any prejudice to the rights if:

- the event owner and/or event organizer fails to comply with, or breaches the contract,

terms and conditions or event order.

- the event owner and/or organizer intend using the premises for an event other than the

one specified in the contract in the event order.

- the event may lead to breach of peach, acts of violence, or possible damage to VCP

hotel or its assets.

- the event contravenes any legislation or statutory regulations.

- the nature of the event is undesirable to VCP Hotel, the nature of the event should be

clearly communicated to VCP hotel.

- the event owner and/or organizer are placed under financial sequestration, liquidation,

judicial management or bankruptcy in which case the refund policy will apply.

- Should termination occur, VCP Hotel will retain any money already paid. In the case of

breach of contract, and at the discretion of VCP Hotel, parties to those contracts agree

to the jurisdiction of the Nigerian courts.

One (1) week prior to the event 100% of the total value of the contract inclusive of all food and

beverage will be charged, no refund will be made

One (1) week to two (2) weeks prior to the event

75% of the total value of the contract will be charged, a refund of 25% will be made

Two (2) weeks to one (1) month prior to the event

50% of the total value of the contract will be charged and a refund will be made for the remainder (50%) of the total value

of the contract

One (1) month and above prior to the event 25% of the total value of the contract will be charged and 75%

of the total value will be refunded.

One (1) week prior to the event 10% surcharge of the total value of the contract inclusive of all food and beverage will be charged, no refund will be made

One (1) week to two (2) weeks prior to the event

10 % of the total value of the contract will be charged, no refund of will be made

Two (2) weeks to one (1) month prior to the event

10% of the total value of the contract will be charged and no refund will be made

One (1) month and above prior to the event No charges will be levied over and above the contacted rate for

this type of postponement.

4 | P a g e

8) Food service

All food and beverage items must be provided by the Hotels food and beverage department.

Menu selections and all other arrangements must be agreed with the food and beverage

department in writing, prior to the function date as agreed in the banquet order. No food

and beverage items are to be removed from the actual venue.

9) Food service

VCP Hotel is responsible for the administration of the sale and service of all beverages. All

beverages must be supplied by the food and beverage department. A corkage is applicable

which will be equal to 50% of the VCP retail value per item that is brought by the

10) Security

VCP Hotel assumes no responsibility or liability for any items brought onto the hotel

premises, which includes items being utilized by the hosts or attendees of a function such as

laptops, phones, wallets, hand bags or any other items. VCP Hotel assumes no responsibility

or liability for guests attending these functions. Invited guests are to be monitored by the

event owner and/or organizer.

11) Lost and Found

VCP Hotel is not responsible and assumes no liability for items left in VCP Hotel prior to and

after a function. Lost and found items will be kept by the hotel for a period of one month

and then sold to offset incurred costs.

12) Engineering and audiovisual

VCP must be notified of any special function arrangements or requirements at least three (3)

business days prior to the start of a function. Electrical provision, mounting or hanging of

signage and other special needs are available through VCP’s banquet department. These

services will be charged accordingly if it is over and above what services are charged for and

inclusive of the banquet order.

13) Event organizer liability

It is the event owner and/or event organizer’s responsibility to ensure they are familiar with,

and comply with, the information contained in the contract, terms and conditions and

event/banquet order. They are also responsible for ensuring that they, or any of their

appointed agents, do not contravene any of the restrictions affecting organizations that

occupy the property. Should any additions to the function be required this is to be agreed

upon in writing and will carry its own separate charges.

14) VCP hotel’s liability

VCP Hotel will not be responsible for any loss or damage due to causes beyond its control.

This includes losses sustained by the event owner and/or event organizer due to the

cancellation of the event by VCP Hotel. Should VCP hotel cancel the event, any money

received from the event owner/event organizer will to be refunded, unless it is beyond the

control of VCP hotel. VCP Hotel reserves the right to inspect and control all functions on the

premises. Any damage to VCP Hotel property will be charged accordingly to the party

5 | P a g e

responsible for the contracting of the event. VCP Hotel is not liable for any loss, theft or

damage to property brought onto the hotel premises.

15) Safety and Security

The event owner and/or organizer are required to comply with all existing safety and

security legislation, which is enforced at VCP hotels. The event owner and/or organizer are

legally required to ensure the safe working practice of all their contractors. They are also

required to:

- Ensure no emergency exits, equipment or signage is covered, obstructed or interfered

with in any way.

- Provide additional safety signage should it so be required.

Room Hire Charges for 2011 (All prices are quoted in Naira)

Venue Time venue hire Banqueting Suites 1,2,3,4 individual as per arrangement 150000 p/day and 50000 p/h Banqueting Suites 1 & 2 combined as per arrangement 240000 p/day and 50000 p/h Banqueting Suites 3 & 4 combined as per arrangement 240000 p/day and 50000 p/h Michelangelo Suite as per arrangement 590000 p/day and 200000 p/h Mark Anthony Suite as per arrangement 190000 p/day and 30000 p/h Executive Boardroom Restaurant closure

as per arrangement as per arrangement

200000 p/day or 35000 p/h 150000 p/lunch 200000 p/dinner

A day charge relates to a charge from 8am to 5pm(same day) and an evening charge will be from 5pm till 1am the following day. Any hour beyond that will be charged for at the hourly rate of N 100 000 per started hour. The banqueting suites are planned and chosen relative to the number of persons attending. Should you require to decorate or set up a venue for your function prior to the day or time via an interior decorator, it will attract an additional hourly charge per hour as depicted above for the different venues, for the setup of the venue as we are not able to sell the venue during that period, unless it is done between the hours of 24H00 and 07H00am the day prior to your day venue, or between the hours of 15H00pm and 18H00pm.

6 | P a g e

Room Configurations & Maximum Capacities

Venue Cinema- style

Class- room

U-shape

Cocktail reception

Lunch / dinner

Dinner dance banquet

Banquet Suite 1,2,3 or 4 60 30 25 30 60 40

Banquet Suites 1 & 2 120 100 40 150 120 100 Banquet Suites 3 & 4 120 100 40 150 120 100 Michelangelo Suite 400 300 N/A 400 200 250 Mark Anthony Suite Gaius Octavius

70 80

40 40

35 30

40-90 30 - 80

70 60

50 40

Leonardo Da Vinci Executive Boardroom

N/A N/A 16 N/A 20 N/A

We also specialize in “THEMED BANQUETS”

o African Traders – Traders throughout Africa, South to North

o Seven Seas – Thai and Arabic

o El Dorado – The best south America has to offer

o Continental – European delight, a combination of French, Spanish and English

o The American – Traditional cuisine from the USA

Terms and Conditions:

o All charges in the context of conferencing is included of taxes and service charges o No bar personnel service charge will be raised in the event of an account consumption bar

arrangement (subject to the number of guests attending) o Bar service personnel charges of 1500 p/hour are raised in the event of a cash bar

arrangement. o The Victoria Crown Plaza Hotel staffing allocation standards apply. o Confirmation of the final number of persons attending an event that includes any food and

beverage services must be given as per the terms and conditions. o Charges for food is based on the final number of covers confirmed and may increase if the

attendance of persons exceeds the number confirmed. o The host, organiser and/or the company will be held liable for malicious damage to

furnishings, stained carpets, broken operating equipment, glassware and tableware. o After midnight, the following room hire and service charges are levied per started hour of

extension. o 24h00 – 01h00 o No extra charge o From 01h00 o N 100000 service charge per started hour o The number of hours service extension after Midnight is based on whether the venue has

been pre-allocated for a function the next day and needs the consent of the hotel management at all times.

7 | P a g e

Price List

(All prices are quoted in Naira and charged per person) Day-conference packages (min. 15 persons) Page Continued… Page

Intercontinental day-conference package Intercontinental half day-conference package

13500

7900

8

9

Executive day-conference package

16500

9

Coffee breaks Page Continued… Page

Traditional coffee break menu 1600 11 English tea break menu 1600 12 Swiss coffee break menu 1800 11 International coffee break menu 2200 12 Cocktail réception menus (small chops) Page Continued… Page

Traditional cocktail réception 4500 13 Cold canapés or Sushi (p/person) Executive cocktail reception

2150 14 Intercontinental cocktail reception 5500 14 7000 15 Breakfast buffet menus Page

The Traditional breakfast buffett 4000 16 The intercontinental breakfast buffet 5000 17 Lunch & dinner buffet menu selection (we offer table-buffet-service for parties under 20 persons) Page

The Traditional lunch or dinner buffet menu (min. 30 persons) 4750 18 The Silver Intercontinental lunch or dinner buffet menu (min. 20 persons) 7500 19 The Gold Intercontinental lunch or dinner buffet menu (min. 20 persons) 8000 20 The International gala dinner buffet (min.40 persons) 9900 21 The Inter-Continental Wedding Package (min. 75 persons) 15900 22 Banqueting beverage price list Page Continued… Page

Soft drinks, beers and spirits SQ

23

Banqueting wine and beverage list

SQ As per

wine list

Dear valued customer, The menu selection presented in this banqueting portfolio serves merely as a guideline for the ease of decision making. It would give us great pleasure to specifically customise a menu for you that accommodates all personal tastes and cultural preferences of your guests.

8 | P a g e

Intercontinental Day Conference Package @ N13, 500 p/delegate, p/day (Minimum 20 persons)

The Intercontinental package includes:

o Two 750ml conference mineral water per delegate and one soft drink for lunch

o The venue hire, service charge, 5% V.A.T, note pad and pen

o Standard AV equipment, flipchart, data projector and IT assistance

o An arrival, mid- morning and afternoon tea/coffee break menu

o Buffet lunch (excluding gold or international)

Arrival tea/coffee menu;

Tea, freshly brewed filter coffee, orange juice and mineral water

Mid-morning tea/coffee break menu; Tea, freshly brewed filter coffee, orange juice and mineral water

An assortment of closed sandwiches, sausage rolls and mini Croissants

The afternoon tea/coffee break menu: Tea, freshly brewed filter coffee, orange juice and mineral water

Spring rolls and mini pizza, cherry Danish and chocolate twist

o A Lunch buffet menu in the Alo Alo restaurant for numbers up to 50 delegates or a suitable

venue subject to availability and discretion of management.

Lunch buffet menu suggestion: Traditional and International starter soup

Traditional pepper soup of your choice, chicken, beef or fish

Garden fresh salad bar Green salad with balsamic vinegar sauce or tuna pasta salad

Traditional and International main courses

Pounded Yam, Eba or Semovita, with ‘Efo riro’, Jollof rice with fried plantain or White Rice

‘Stock Fish Stew’ and ‘chicken stew ’Shredded beef with green pepper chinese style, Grilled chicken breast with mushroon sauce

Fissuli with seafood sauce Parsley potatoes and steam vegetable

Market fresh seasonal vegetables

Desserts Fresh fruit salad, Mousse au chocolate

9 | P a g e

Intercontinental Half Day Conference Package @ N7, 900 p/delegate, p/half day (Minimum 25 persons)

The Intercontinental half day package includes: o Two 750ml conference mineral water per delegate and one soft drink for lunch o The venue hire, service charge, 5% V.A.T, note pad and pen o Standard AV equipment, flipchart, data projector and IT assistance o A choice of the following : An arrival or mid- morning or afternoon tea/coffee break menu o Buffet breakfast or lunch or dinner (depending on the time, half day conferencing can either be

held from 08:00 am to 12:00pm or from 13:00pm to 17:00pm. In case a breakfast option is chosen, the breakfast will be served prior to the commencement of the meeting. In case lunch or dinner is selected, lunch or dinner will be served after the meeting) This is a flexible option for companies that want to combine different programs.(excluding gold and international gala dinner options)

Arrival tea/coffee menu;

Tea, freshly brewed filter coffee, orange juice and mineral water

or

Mid-morning tea/coffee break menu; Tea, freshly brewed filter coffee, orange juice and mineral water

An assortment of closed sandwiches, sausage rolls and mini Croissants

or

The afternoon tea/coffee break menu: Tea, freshly brewed filter coffee, orange juice and mineral water

Spring rolls and mini pizza, cherry Danish and chocolate twist

and

o A Breakfast or lunch or dinner buffet menu in the Alo Alo restaurant for numbers up to 60 delegates or a suitable alternate venue for numbers larger than 60., subject to availability and discretion of management.

Buffet menu suggestion: Traditional and International starter soup

Traditional pepper soup of your choice, chicken, beef or fish

Garden fresh salad bar Green salad with balsamic vinegar sauce or tuna pasta salad

Traditional and International main courses Pounded Yam, Eba or Semovita, with ‘Efo riro’,

Jollof rice with fried plantain or White Rice ‘Stock Fish Stew’ and ‘chicken stew ’Shredded beef with green pepper chinese style,

Grilled chicken breast with mushroon sauce Fissuli with seafood sauce

Parsley potatoes and steam vegetable Market fresh seasonal vegetables

Desserts Fresh fruit salad, Mousse au chocolate

10 | P a g e

Executive Day Conference Package @ N16, 950 p/delegate, p/day (Minimum of 20 persons)

The Executive package includes: o Two 750ml conference mineral water per delegate and one soft drink for lunch o The venue hire, note pad and pen o Standard AV equipment, flipchart, data projector and IT assistance o An arrival, mid- morning and afternoon tea/coffee break menu o Lunch buffet o Cocktail Reception at pool

Arrival tea/coffee menu;

Tea, freshly brewed filter coffee, orange juice and mineral water An assortment of home made cookies

Mid-morning tea/coffee break menu;

Tea, freshly brewed filter coffee, orange juice and mineral water An assortment of closed sandwiches, sausage rolls, doughnuts, Danish pastries and croissants

The afternoon tea/coffee break menu:

Tea, freshly brewed filter coffee, orange juice and mineral water Assorted savoury snacks and Italian pizza slices with a variety of different toppings

o A Lunch buffet menu in the Alo Alo restaurant for numbers up to 50 delegates or a suitable

venue subject to availability and discretion of management.

Lunch buffet suggestion:

Soup and Salad: Fisher man soup, pumpkin soup or chicken and curry soup

Classic Caesar salad or Greek salad

Traditional and International main courses Pounded Yam, Amala and Semovita with Egusi soup or Afang soup

Jollof rice with fried Plantain, stock fish stew and lamb stew Beef fillet in a pepper corn cream sauce with Swiss Egg-Spätzle,

Seafood Paella with saffron rice, Tiger prawns, calamari and mussels Penne pasta with olive oil basil Pesto and Walnuts

Oven roasted stock potatoes and market fresh vegetables

Desserts Ebony and Ivory chocolate mousse, assorted tartlets and éclairs, tropical fresh fruit salad

English custard trifle and ice cream with chocolate sauce

o A one hour cocktail reception at the Crown Plaza Pool Bar, after your day-conference inclusive of wine, beer, malt and soft drinks (approx. two drinks per person) with cocktail reception snacks such as mini pizzas, spring rolls; bread crumbed chicken wings, peppered snails and spicy chicken gizzards, served by our waiters.

11 | P a g e

The Traditional Coffee Break @ N1600 p/delegate

Traditional mid-morning sweet and savoury coffee break menu

Tea and freshly brewed filter coffee

Assorted closed sandwiches. Sausage rolls and croissants

or

Traditional afternoon savoury coffee break menu

Tea and freshly brewed filter coffee

Spring rolls, Samoosas and Italian mini pizza with different toppings

The Swiss Coffee Break @ N1800 p/delegate

Swiss Mid-morning coffee break menu

Tea and freshly brewed filter coffee, orange juice and mineral water

Plain and chocolate croissant, cheese and ham sandwich, and mini meatpie

or

Swiss afternoon coffee break menu

Tea and freshly brewed filter coffee, orange juice and mineral water

Cheese and ham basket, Spring rolls and spicy chicken wings

12 | P a g e

English Tea Break @ N 1600 p/delegate

English Mid- morning tea break menu

Earl Grey teas and freshly brewed filter coffee

With assorted of mini sandwiches, English cake with hot casto and a variety of different fillings

or

English afternoon tea break menu

Earl Grey tea and freshly brewed filter coffee

Strawberry Danish, raising Danish and mini croissant.

The International Coffee Break @ N2200 p/delegate

International Mid-morning coffee break menu

Tea and freshly brewed filter coffee, freshly squeezed Fruit Juice and mineral water

Cross selection of Open faced sandwiches and Croissants

or

International afternoon coffee break menu

Tea and freshly brewed filter coffee, freshly squeezed fruit juice and mineral water

Thais style chicken satay, and spicy Gizzard, and fried yam stick served with cocktail sauce

13 | P a g e

The Traditional Cocktail Réception

Menu @ N4500 p/person (8 hot cocktail snacks per person)

Hot snacks and Canapé Buffalo chicken wings

Spicy snails Spicy chicken gizzards Vegetable spring rolls

Samosa Italian mini pizza

Sausages rolls smoked salmon brochetta

Assorted dips Chilli sauce Suya sauce

Cocktail sauce

14 | P a g e

The Intercontinental Cocktail Réception

Menu @ N 5,500 p/person (8 hot cocktail snacks)

Savoury snacks Assorted fresh carrot and cucumber stick served with cocktail sauce

Plantain chips and spicy yam stick served with hot dip sauce

Hot cocktail snacks Vegetable spring rolls & Samoosas

Peppered snails and chicken gizzards Assorted Italian mini pizza

‘Thai style’ Chicken satay and beef satay Fried calamari served with tattared sauce

Assorted dips

Soya sauce Chili Pepper sauce

Tartare sauce

Cold cocktail snack celection

Menu @ N 2150 p/person (5 cold canapés per person)

(Smoked salmon, Pam ham, cheese, assorted vegetable and pate) All these food are served in brochette bread

Cold canapés and snacks Italian salami and green olive

Mozzarella cheese, fresh tomato dressed with pesto sauce Parma ham served with sweet melon Cheddar cheese and grape skewers

Eggs ‘Madras style’

Vegetable crudités & dip

15 | P a g e

The Executive Cocktail Réception Menu @ N7000 p/person

Savoury snacks Selection of Italian brochette with different toppin

Hot cocktail snacks

Breaded Calamari lightly fried and served with tartar sauce

‘Thai style chicken and beef satay served with chilli satay sauce

Fish and chicken finger served with cocktail sauce

Mediterranean Marinated Prawns kabbab

Peppered Snails and chicken gizzards

Tuna canapé

Dessert Mini tropical fresh fruit kebabs

Mini chocolate opera

Mini fruit tart

16 | P a g e

The Traditional Breakfast Buffet Menu @ N 4000 per person

Minimum 20 persons

Juices Selection of fresh orange, Apple, Grape fruit and pine apple

Cereals & Preserves

An assortment of cereals and preserves assorted jam

Main Course Dishes

Live bar omelette, Boiled yam and vegetable sauce Oats meal and custard

Fried Plantain and breakfast stew Traditional scrambled eggs

The Bakers Bread Basket

Selection of Croissants, assorted home baked breads, Doughnuts and Danish pastries

Beverages

Tea and freshly brewed filter coffee

17 | P a g e

The Intercontinental Breakfast Buffet Menu @ N 5000 per person

Minimum 20 persons

Juices and Yoghurts Orange, apple, pine apple and grape fruit juice

Assorted flavoured Yoghurts Sliced seasonal fresh fruits and tropical fresh fruit salad

An assortment of cereals and preserves

Preserved strawberry, jam, marmalade and honey

Selective Cold Cuts Salami, cooked ham, sliced turkey

International Cheese Platter

A selection of cheeses

The Bakers Bread Basket Selection of Croissants, freshly baked bread and Danish pastries

Nigerian Breakfast Main Course Dishes

Boiled Yam and vegetable sauce Custard, oath meal and fried Plantain

Breakfast stew

International Main Course Dishes Live bar omelette

Crispy grilled bacon English sausage

Mushroom sautéed Grilled potato and tomato

Tea and freshly brewed Filter Coffee

18 | P a g e

The Traditional Nigerian Lunch or Dinner Buffet Menu @ N 4750 per person

Minimum 20 persons

The Local Favourite Goat Meat or Fish Pepper soup

Classic Salad Bar

Three garden fresh salads of choice With homemade salad dressing

Traditional Main Course Dishes

Pounded Yam and Eba “Efo Riro” and “Egusi”

Jollof rice with fried Plantain Yam porridge and “Moi Moi”

Fresh Fish stew and Assorted Beef stew Oven roasted chicken pieces

Roast potatoes and market fresh vegetable

Desserts Tropical fresh fruit salad

Chocolate mousse Assorted tartlets and éclairs

Crème caramel

Tea or freshly brewed filter coffee

19 | P a g e

The Silver Intercontinental Lunch or Dinner Buffet

Menu @ N7500 per person Minimum 20 persons

Traditional Soup Goat Meat Pepper soup

International Soup

Seafood soup

International Salad Bar Three garden fresh salads with homemade salad dressing

Traditional Main Courses

“Amala” and Semovita “Edi kai kong” and “Ewedu”

Jollof rice and White Rice ‘Cow Leg Stew’ and Grilled Fish fillet

International Main Courses

Hungarian Beef Goulash with Swiss Egg-Spätzle Penne Pasta in spicy tomato sauce (a la Napolitana)

Züricher Chicken Geschnätzeltes with Button mushrooms Parsley Potatoes and Market fresh vegetables

Desserts

Ebony and Ivory Chocolate mousse English Custard Trifle

Tropical fresh fruit salad Ice cream and chocolate sauce

Assorted tartlets and éclairs

20 | P a g e

The Gold Intercontinental Lunch or Dinner Buffet Menu @ N8000 p/person

Minimum 20 persons

Traditional Soup choice Chicken Pepper soup

International Soup choice

Curry scented Pumpkin soup

International Salad Bar Three garden fresh salads with homemade salad dressing

Traditional Main Courses

Pounded Yam, Semovita & Amala With Afang soup and Egusi soup

Jollof rice and fried Plantain ‘Stock Fish stew’ and ‘Beef Stew’

With White Rice

International Main Courses Marinated Lamb Chops in Rosemary herbs

Spanish Seafood Paella with Saffron rice, Tiger Prawns, Norwegian calamari, fish goujons and New Zealand half shell mussels

Penne pasta with olive oil basil Pesto and Walnuts Oven roasted stock potatoes

Market fresh vegetables

Desserts Ebony and Ivory Chocolate mousse

Crème Caramel English Custard Trifle

Tropical fresh fruit salad Ice cream and chocolate sauce

Bread and Butter Pudding Assorted tartlets and éclairs

21 | P a g e

The International Gala Dinner Buffet Menu @ N 9900 p/person

Minimum 40 persons

International Soup Your choice of Soup or Consommé,

Vegetable Soup, Tomato soup, Curried Pumpkin soup, Minestrone Verde, Chicken broth

Classical Salad Bar

A variety of three classical salads With homemade dressing

Main Course Dishes

Grilled chicken breast fillet with mushroom sauce

Paupiettes of filleted sole and prawns, served on a bed of creamed spinach, topped with white wine sauce,

Gratinated with shavings of fresh Parmesan cheese

Beef fillet medallions with red wine sauce And Homemade Swiss Egg-Spätzle

Penne pasta olive oil basil Pesto with walnuts

Dauphinoise potatoes ‘au gratin’

(Sliced potatoes, baked in fresh cream, gratinated with cheddar cheese)

Lemon scented white rice with lemon fillets

Market fresh seasonal vegetables

Dessert Buffet Ebony & Ivory Chocolate mousse

Traditional Bread and Butter pudding Crème Caramel with orange segments

English Custard Trifle Assorted Tartlets, Swiss roll and Éclairs

Ice cream and chocolate sauce Tropical fresh fruit salad

Coffee and Friandise

22 | P a g e

Victoria Crown Plaza Hotel Weddings @ N 15900 p/person

Minimum 75 persons

Included services: o Red carpet treatment on arrival

o Michelangelo suite venue hire

o A welcome pre-dinner drink for your invited guests

o The Victoria Crown Plaza Hotel Penthouse luxury leisure honeymoon suite with breakfast for two

the morning after your wedding reception.

o Accommodation discount for your guests

o The flowers on the dinner tables

o A customised wedding buffet menu

o A complimentary 1st anniversary dinner at our Alo Alo restaurant

o A cake knife for the cutting of the cake

o A present from the management of the hotel

Inter-continental Wedding- Menu suggestion

Traditional Soup

Goat Meat Pepper soup

International Soup Curried Pumpkin soup

International Salad Bar

Choice of three garden fresh salads with homemade dressing

Traditional Main Courses Pounded Yam with vegetable soup

Jollof rice with Fried Plantain Lamb stew and Fish stew Market fresh vegetables

International Main Courses

Beef fillet medallions in French mustard cream Chicken breast fillet with mushroom sauce

Savoury rice with diced peppers Oven roasted potatoes

Desserts

Ebony and Ivory chocolate mousse Tropical fresh fruit salad

Ice cream and chocolate sauce Sacher Torte “Vienna style”

Crème caramel with orange segments Bread and butter pudding

Assorted tartlets and éclairs

Coffee and Friandise

23 | P a g e

Conference Lunch/Dinner Beverage @N1 900 p/person

Mineral Water, Fruit juice and Soft drinks

Standard Beverage Package @ N2 450 p/person

Mineral water, Fruit juice and Soft drink

Your choice of cocktail

(Chapman, Tropical-Tropicana and Virgin colada or our homemade “292 breeze”)

Premium Beverage Package @ N2 950 p/person

Mineral water, Fruit juice and Soft drink

Selection of House wines (White and Red)

Variety of Beer drinks

Limited Beverage or Open Bar

Nominate an amount you wish to spend on beverages and if you wish we can communicate with you during the course of your function when your limit is nearly reached, or alternatively an

open bar for all guests to enjoy. We request you nominate a certain selection of beverages in advance.