Contact : incentive@servotel-nice.fr 30 Avenue Auguste Vérola – 06200NICE
+33 (0)4 93 29 99 00
BANQUETS
APERITIFS & COCKTAILS
RESTAURANT BANQUET MENUS
OUR STORY
APERITIFS, COCKTAILS BEVERAGE PACKAGES
WELCOME TO
S ERVOTEL S AINT -V INCENT ****
Located in the heart of the Eco-Valley, in front of the Allianz Riviera Stadium, next to the hinterland of Nice and at 10 minutes driving from the beaches of the
Promenade des Anglais
Our Story…
The family story starts in 1953 when Vincent SERVELLA transforms the grocery and farmhouse into the Hotel & Restaurant « Hotel des Moulins »
This adventure continues in 1981 with the creation of Servotel Castagniers and in
1990 with the Residences of the Servotel, a complex of 44 rooms and
30 apartments just outside Nice.
In this context of hospitality and passion for customer service, Sylvie SERVELLA,
the eldest daughter of Vincent, develops the plan of the Servotel Saint-Vincent. In
2003 this hotel emerges in Nice Saint Isidore; since that day she and her husband Denis CIPPOLINI manage the hotel.
Since three generations, our charming establishment promise you a warm and
personalized welcoming during your stay.
R ESTAURANT Le J OSEPH
In a modern setting, Le Restaurant Le Joseph by Servotel Nice offers lovely moments through a modern and traditional cuisine.
It can welcome up to 220 persons in the dining room and from April, up to 60 persons on the terrace.
It is the ideal place for business lunches or dinners, meals with friends or
festive menus.
B ANQUET MENUS
In order to benefit from these prices and menus, the reservation must be made for a minimum of 20 people In order to guarantee the quality of the service we are committed to
providing, we ask you to choose the same menu for all guests
Your menu selection must be communicated no later than 5 days before
the event date
S TARTER Niçoise Salad
****
Range of Niçois stuffed vegetables
****
Niçoise Plate:
Truccia, Socca, Pissaladière and Mesclun
****
Roasted Red and Yellow Peppers, Olive Oil, Anchovies and Olives from Nice
****
Bagna Cauda
And its Farandole of Raw Vegetables
M AIN C OURSE Niçois Ravioli ,
Mushroom and Sbrinz Sauce
****
Niçoise Daube, Home Made Gnocchi
****
Niçoise Stuffed Squids
****
Fish of the Day,
Virgin Sauce, Panisses and Homemade Ratatouille
****
Fillet of cod
with its Small Vegetables, Aioli style
D ESSERTS Blettes Pie
****
Menton Lemon Pie
****
Apple Donut, Garlaban Sauce
¼ of Rosé, Red or White Wine, 1/6 Still or Sparkling Water & Coffee are included
Chef : Daniele MANGO
All meats are of E.E.C. origin
M ENU N IÇOIS
S
TARTERTuna Tartar, Smoked Salmon Blinis
****
Duo of Cuttlefish and Calamars, Crunchy Salad
****
Creamy scramble
with Mushrooms of the Woods
****
Eggplant and zucchini rolls, Speck and Provola
M
AINC OURSE Tuna Tataki with Citrus, Vegetable and Tofu Julienne
****
Fillet of Wolf Fish in Olive Crust, Fresh Salad with Vegetables and Panisses
****
Roasted Counter Fillet, Potatoes Millefeuille
****
Poultry Supreme,
Smoked risotto with Champagne and Parmesan
D
ESSERTSApple Tatin Pie, Vanilla Ice Cream
****
Rhum and Cinnamon Pinneaple
****
Strawberry Cake
¼ of Rosé, Red or White Wine, 1/6 Still or Sparkling Water & Coffee are included
Chef : Daniele MANGO
All meats are of E.E.C. origin
M ENU M ERCANTOUR
S
TARTERRed Mullet Fine Pie
****
Tuna and Salmon Duo In two Ways
****
Foie Gras Medallion,
Fresh Fruit Bigarade and Homemade Brioche
****
Soft-boiled Egg, Asparagus, Caciocavallo et Truffes Noires
M
AINC OURSE
Scallops in Onion Crust, Melting, Leeks Poireaux, Zucchini and Espuma Hazelnut Mousse
****
Sole filet like Meunière, Seared Endives with Citrus Fruits and creamy Gnocchi with Truffle
****
Filet Mignon of Veal with Ceps, Creamy Truffle Mashed Potatoes
****
Veal Sweetbreads sautéed in Butter, Potatoes Millefeuille with Schallots and Truffles
D
ESSERTSApple Bavarois
with Caramel
****
Chocolate Crunchy Chou Pastry With its Praline Cream
****
White Chocolate Mousse, Strawberries, Olive Oil Biscuit and Pistachio Ice Cream
¼ of Rosé, Red or White Wine, 1/6 Still or Sparkling Water & Coffee are included
Chef : Daniele MANGO
All meats are of E.E.C. origin
M ENU B AIE DES A NGES
Along with your meals :
Wine is included in the Menu, however, it is possible to choose the following packages with extra charge.
PACKAGE A :
-Terres de Bernes « Provence » -Domaine de Pelaquié « Vallée du Rhone »
¼ of wine per person
PACKAGE B :
-Sancerre « Vallée de la Loire » -Saint Joseph « Vallée du Rhône »
¼ of wine per person
O UR B EVERAGE P ACKAGES
« Alcohol abuse is dangerous for health. To be consumed in moderation »
Aperitif: (served at table)
Softs (Coca cola, Schweppes, Fruit Juice) Planteur (Rhum, Guava Juice, Orange, Pinneaple)
Home Made Kir (Blackeurrant Cream & White wine from Provence) Home Made Kir (Blackeurrant Cream & Champagne)
Glass of Champagne
Additionnal Services :
Corkage* :
*if the bottle of Champagne provided by the customer for an event from 50 guests.
Flowers Rental for Table Decoration
Salty Hot Canapés :
✓ Mini Pizza
✓ Mini Pissaladière
✓ Mini Tuna Tataki
✓ Prawn Brochette
✓ Grilled Polenta and Grilled Squids
✓ Crispy hot Goat Cheese
✓ Grilled Schrimps with candied Tomatoes
✓ Tomato and Anchovy Pie
✓ Arancini
✓ Mini hamburger
✓ Tempura-fried Vegetables
✓ Ricotta Fritters
LA BAGNA CAUDA & its Farandole of Raw Vegetables
Salty Cold Canapés :
✓ Mini pan bagnat
✓ Salmon Brioche
✓ Raw Ham Brioche
✓ Smoked magret and cherry tomato skewer
✓ Cold Tomatoe Soup
✓ Melon and Speck Brochette
✓ Verrine of beef tartare
✓ Verrine of Salmon Tartar
✓ Focaccia crème fraiche, arugula and ham
Sweet Canapés :
✓ Lemon meringue tartlet
✓ Canelés Bordelais
✓ Chocolate mousse verrine
✓ Macaron
✓ Red Fruits Pana cotta
✓ Blettes Pie
✓ Seasonal Fruit Brochette
✓ Meringue
Catering Cocktails
Accompaniement : Pizza, Pissaladière
Pastis, White Martini, Red Martini, Fruits Juice & Softs drinks:
1 Drink per person 2 Drinks per person
Champagne, Whisky, Gin, Vodka, Fruits Juice & Softs drinks : 1 Drink per person
2 Drinks per person
Create your package..
We are fuylly dedicated to elaborate the perfect package for your event.
« Alcohol abuse is dangerous for health. To be consumed in moderation »
A PERITIFS & C OCKTAILS
SEMINAR OFFERS AVAILABLE
ON REQUEST
They trust us …
Some Sport Teams...
SERVOTEL SAINT-VINCENT
30 Avenue Auguste Vérola 06200, Nice
T : +33(0)4 93 29 99 00 F : +33(0)4 93 29 99 01 info@servotel-nice.fr
www.servotel-nice.fr
C ONTACT U S
Beverley MARCHAIS Seminars Manager
incentive@servotel-nice.fr
Direct : +33.4.93.29.99.00
