MENU I30€ per personDrinks not included.
At your choice:3 Simple salads1 Soup 1 Fish dish1 Meat dish1 Vegetable dish1 Mousse 2 Laminated fruits
MENU II45€ per personDrinks not included.
At your choice:3 Simple salads1 Compound salad1 Starter 1 Composed soup 1 Fish dish1 Meat dish1 Vegetable dish or 1 side dish 1 ‘Pão-de-ló’ | Sponge cake 2 Laminated fruits1 Pudding
MENU III55€ per personDrinks not included.
At your choice:4 Simple salads2 Composed salad2 Starter 1 Simple or composed soup 1 Fish dish1 Meat dish2 Vegetable dishes1 Side dish 1 ‘Pão-de-ló’ | Sponge cake 2 Laminated fruits1 Pudding 1 Sweet
SimpleCarrot • Rocket • Wild Onion • Corn • Cucumber ï Tomato • Purple cabbage • Chinese cabbage • Grated celery •Beetroot • Mushrooms ï Lettuce
ComposedCapreseMozzarella, tomato and pesto
Macedonia SaladBrunoise cooked vegetables with mayonnaise, egg ‘mimosa’ and ham
Sicilian Salad Mixed lettuce, prosciutto slices, mozzarella, nuts and oregano
Mona Lisa SaladMacaroni pasta, dry fruits, tomato, green peppers, cucumber and corn
Tuscany Salad Bread sliced, tomato, cucumber, olives, capers, tuna
Vegan SaladQuinoa, tofu, marinated ginger and goji seeds
Grandma´s Salad Chickpeas, codfish slices, onion, boiled egg and parsley
Bisinho SaladBlack beans, smoked pig´s ear, olives, garlic, tomato and wild onion
Greek Salad Lettuce base, yogurt and cucumber sauce, olives and feta cheese
Parmentier SaladPotatoes, aromatic herbs, capers and ham
Roasted SaladZucchini, auberge, celery, garlic, tomato, carrot, balsamic vinegar and mint
Floridense SaladSurimi, orange, leek, cocktail sauce and apple
Siam Salad Rice noodles, rocket salad, marinated ginger, mint, coriander, shrimp and lime
SALADS
Codfish and fried onions puff pastry Tapenade roasted squid tentacles Green octopus ‘Patanistas’Fried codfish
Crunchy chickenSalgadinhosFried codfish balls, shrimp patties and meat croquette
‘Alheira’ cromesqui and vegetable coal (Supplement 4€ per 10 people)
Whitefish and peppers pastry Salmon and seaweed carpaccio(Supplement 8€ per 10 people)
Sea bream Parisian style (Supplement 8€ per 10 people)
Whitefish Belle Vue style(Supplement 10€ per 10 people)
Poultry meat galantines with ‘francesinha’ flavors(Supplement 10€ per 10 people)
Plate of a selection of cold roasted meat and saucesPig, turkey and steer (Supplement 8€ per 10 people)
Beans and pie tie with mintCheese and sweet potato pie Potato and chorizo tortilla Quiche LorraineVegetarian quicheTuna and leek quiche Goat cheese and spinach quiche Homemade meat piePissaladière salty pieCaramelized onions, anchovies, olives and herbs
‘Flamenga’ pieBread dough, potato, nutmeg, cream, cheese and bacon
STARTERS
SOUPS SimpleVegetables • Pees • From the garden • Cauliflower • Carrots and ginger • Broccoli and basil • Tomato and oreganos • Chickpeas with cumin • Creamy mushrooms • Toasted lettuce
ComposedVegetables, red beans, savoy cabbage and carrotsOnions and carrots, pointed cabbage, chickpeas and leek Carrot and garlic, potato, olive oil, bread and wine chorizo Butter beans, rice, Portuguese cabbage, olive oilSweet potato, onions, slices of codfish and zucchini
FishFish banquetPerch and hakeSalted codfish, traditional styleSquid tentacles ‘Lagareiro’ stylePerch Grenoblese styleGrilled sea bass ‘Moleira’ styleSquid and beans stewSalmon and citrus Hake in a roasted garlic crust Ray fish in roasted butter Fish stew Marseillaisa styleDried codfish ‘Brás’ style
MeatStuffed pork loin in ‘alheira’ and plum Chicken Fricassé and black cherryLam Navarin style Confit steer hand cooked in fire wood woven(Supplement 8€ per 10 people)Pork roast with pineapple and cloves Homemade lasagna ‘Rojões’ Santa Eufemia style | Pork meat Pork meat ‘Alentejana’ stylePig and sausages ‘açorda’ Turkey Fricassé with herbs supreme sauce Meat sticks Campino styleVeal, liver, kidneys, ham
HOT DISHES
VegetablesMixed roast veggies ‘Migas’Sprouts crumbles
Roasted potatoes with garlicGlazed carrots with orange and gingerVegetables provincialsBread crust, herbs and garlic
Peppers and saffron phocéénne Smashed potatoes and herbs Creamy mashed spinach Aubergine gratin Zucchini gratinGratin dauphinoisCabbage gratin Siciliana style with parmigiana cream
Risotto al verdeMushrooms risotto Penne with tomato sauceMacaroni and cheese gratin Creamy ‘polenta’ | Cooked corn mealPearl barley confit with roasted onions Vegetarian lasagnaBlack Risotto with celery steam Chickpeas and toasted sesame Aromatic herbs semolina with dryed fruits Creole rice
MousseBlack chocolate • Milk chocolate • White chocolate • Fruit • Coffee
FruitSeasonal laminated fruit
‘Pão-de-ló’Traditional • Chocolate • Egg
PuddingCaramel custard and popcorn • Cream cheese caramel custard • Caramel custard • Egg • ‘Abade Prisco’ • Parisian style • Red fruits pannacotta • Tutti frutti jelly with pieces of fruit
Other sweetsNew York cheesecake • Lemon meringue pie • Orange tart with malt chantilly • Chocolate éclair geant • Coffee éclair geant • Praliné éclair geant • Roasted pineapple, anise and lime • Pear soaked in wine • Salty crumble • Imperador style rice • Norwegian omelet flamed in rum (supplement 4€ per 10 people) • Carrots and chia tart
PASTAS RISOTTO
DESSERTS
HotArtichoke tartelette, pepperoni, fig 9€ vinaigrette Ravioli of wild herbs and ricotta, roasted 15€ chestnut broth Fresh shrimp, and candied vegetables, 16€ roasted lettuce cream Crunchy egg and scraped bottarga, 12€Granny Smith mix Poultry truffle Quenelle, mashed puree 20€ Fennel puff pastry with saffron, 14€morrone peppers, anise sauce
ColdCreme brulée of thin goat cheese, 9€pickles of honey vegetablesTuna carpaccio with seaweed powder, 13€radish tartar, wasabi salicornia Salmon Parisienne style with vegetables 13€and a filling of chives mayonnaise Roast veal carpaccio, crème parmigiana 22€and tuna confit Bream tartar and soft garlic cream 9€roasted Vegetable garden, pea mousseline 9€and candied gem ointment Laminated octopus, red pepper honey, 16€ smoked sesame
VegetarianGreen asparagus risotto 12€Vegetables Greek style, roasted onion 14€ mousseline Wheat boulghour stewed, glacier 13€apricot, crispy zucchini Homemade Gnocchi with herbs from 12€our garden and basil pesto Pasta tagliata badly cuted pressed in 14€celery flower, toasted nutmeg sauce
STARTERS
MAIN DISHES
FishWhite stew of monkfish and 20€clams crumb Salmon, soya beans risotto and 20€marinated fennel Marinière of scallops and European 24€plaice, watercress butter Salted codfish ‘Village’ style, roasted 23€peppers in the wood-fire oven Stewed sea bass in white onion soubise, 25€ creamy late-harvest sauce Venere black risotto with loafer and 27€ coriander foam Rooster fish, bisque of shrimp from 33€the coast Shrimp Pithiviers, stewed brill with 34€garlic and chopped truffle Brill in noisette butter, creamy smoked 36€ mashed potato
MeatBull confit winemaker style, with 20€smoked mousseline of broad beans and watercress Curled pork tenderloin with spinach 21€and soft grapes ‘Arouquesa’ veal tenderloin, basil 22€béarnaise sauce and celery darphin Free range chicken galantine with 20€truffle flavors and glazed chives in logs Roasted suckling pig with tandoori 24€flavors, potato gratin and orange texture Seared veal in oriental pepper sauce, 26€potato leaf and gratin of Portuguese chard Baby goat Loin in a crust of herbs and 27€ licorice, baked locust beans in garlic butter Roasted goatling confit cooked in 30€charcoal, sausages and traditional Portuguese ‘migas’ Veal loin Château Rossini style, truffle 32€ dauphine and sautéed pack choy
A caramelized pineapple in lime 8€and vanilla couscous cream Chocolate fondant in low temperature 8€with orange cream White chocolate dome with basil and 11€ manga nectar Rose and pear cream choux 10€White coffee Pavlov broad bean tonka 10€Creamy parfait of liquor ice with 12€mascarpone light cream Homemade Praliné profiteroles 12€Lemon and merengued Yuzu: 12€our Chef´s own interpretation Local wild strawberries ‘à Garoto Velho’ 13€style, exotic ‘farofa’ and Jasmin English cream
DESSERTS
Coffee, milk, flavored water, selection of teas and Douro41 cookies4.50€ per person
Standard Coffee break + 3 choices: 6€ por person/per servingStandard Coffee break + 6 choices: 10€ por person / per servingStandard Coffee break + 9 choices: 14€ por person / per serving
SweetsWalnut braid Mini bread with chocolateRaisins rollMini croissants‘Pastéis de nata’ | Mini cream custard tart Selection of mini muffins Mini butter ‘financier’ Strawberry jam crepes
SaltyRice and tandoori seeds Chip crakers Curry and Grana Padano cookies Vegetable fingers and yogurt dip Quiche LorraineSalty tart of olives and onions in bread dough Mini finger sandwich of cheese and mustard Mini finger sandwich of tuna and salad Mini finger sandwich of ham and herbs butter Homemade vegetable chips geantes
CakesLemon sponge cakeChocolate cakeCoffee and vanilla cake
FruitSupplement of 0,50€ per person per serving
Seasonal fruit Carrots and ginger shot Pineapple and coriander Strawberries and pears Peach iced tea Detox iced tea
STANDARD
CHOICES
COMPOSED
Coffee, milk, water, selection of cold and hot teas and homemade infusions 8€ per person/per day
To give you energy throughout the day:Ginger and lime homemade cookies (Supplement of 2€ per person)
Popcorns half salty (Supplement of 1€ per person)
Rice and seeds salty crackers (Supplement of 2€ per person)
Vegetables chips geante (Supplement of 2€ per person)
9€ per person/per box
1 Mineral water 1 Natural juice 1 Natural or fruit yogurt1 Piece of fruit1 SandwichButter, cheese and hamORPizza dough sandwich, chicken, rocket, tomato and mayonnaise (1.50€ supplement)
Homemade bread, prosciutto, lettuce, greeted carrot and balsamic vinegar (1.50€ supplement)
Homemade bread, roasted aubergine, marinated zucchini, tomato confit and herbs vinegar(1€ supplement)
Finger sandwich of marinated salmon, cucumber, ginger, radish and lemon vinegar (2€ supplement)
COFFEE STATION
SNACK BOX
TERMS AND CONDITIONS
NUMBER OF PARTICIPANTS AND CHOICE OF MENUS1. The prices are valid for groups of more than 10 people, with the same menu.2. They can be changed due to seasonal products and are subject to confirmation.3.mPrices include VAT at legal rate.4. The hotel must be informed in writing of the final number of participants attending the Event at least 15 days in advance.5.mThe final number entered will be considered the minimum at the time of billing.6.mThe hotel is not responsible for providing a service to a number of persons more than 5% of the stipulated (when the increase occurs less than 24 hours for service) or 10% (when the increase occurs less than 48 hours for service).7. The choice of menus must be communicated 30 days in advance, otherwise the confection of the delicacies may not be possible.8. The hotel should be advised of all guests with food restrictions at least 15 days in advance.9. Fish dishes may change due to availability in the market. Changes will be communicated up to 48 hours before.10. Due to the seasonality some products may not be available at certain times of the year, they will be indicated and replaced by an equivalent product.11. The wine services will be informed to the client 7 days in advance.12. Equal menu for all elements of the group.13. Price per person does not include drinks.14. Price for children from 4 to 12 years, have a reduction of 50% of the value per person.15. Length of service: 3 hours with a tolerance of 30 minutes.16. After dessert, the beverage service will end - when added as a banquet menu supplement.
LATE ARRIVAL FOR MEALS60-minute delay: Application of a 15% surcharge to the value per person/meal.90-minute delay: Application of a 30% surcharge to the value per person/meal.
FOOD AND DRINKSNo food brought and/or taken by the organizers or their guests should enter and/or leave without previous signing of terms of responsibility drafted by the Hotel administration.
CORKAGEIf clients bring wine, a corkage fee of €10 will be charged per bottle of wine opened, and €15 for spirits per bottle.
LOSS/THEFT OF GOODS AND SAFETY OF HIRED LOCATIONSThe Hotel is not responsible for loss/theft of goods, objects or other valuable items present during the event. Additional safety should be hired and paid by the client with prior notice and the hotel’s authorization. The Hotel does not assume responsibility for any items left in the banquet and meeting areas after the event.
AUDIO-VISUAL EQUIPMENTThe Hotel may hire and supply audio-visual equipment, if this is requested with due prior notice.The client must specify as precisely as possible the type of material needed.If the client chooses to rent and install the equipment directly, the Hotel will not be responsible for it or any technical assistance.
DECORATIONS, ADVERTISING, FLAMMABLE, TOXIC AND SYNEATIC PRODUCTSThe placing of posters or any other type of decoration or publicity must be supplied by the client, subject, however, to prior authorization by the Hotel, who may refuse it.Flammable materials, such as: fireworks, gas, coal, toxic products or any other products that cause irritations, are not permitted under any circumstances.No decorations may be placed in front of fire extinguishers, emergency exits or close to energy sources.Nothing should be affixed to floors, walls, ceilings or columns with nails, screws, pins, tape or any other mean of suspension that may cause damage.The costs arising for the repair of any damage caused to the Hotel’s installations or equipment will be the sole responsibility of the client, and the Hotel is authorized to charge for any such amounts.
ENTERTAINMENTThe Hotel should always be notified beforehand of any entertainment and approve it under the terms and schedule agreed upon.The payment of licenses and other authorizations are the responsibility of the client.
NOT INCLUDED Decoration, entertainment and accommodation.
PROVISION OF SERVICEThe Hotel is released from its obligation to provide rooms or other spaces in the Hotel that may be subject to reservation if the Hotel is unable to do so due to cases of force majeure, acts of government or other authorities, wars, hostilities, civil disturbances, strikes, lock-outs, riots, epidemics, quarantines, or due to any other situation outside the control of the Hotel.The Hotel is not responsible for supplying the reserved spaces if rendered unable to do so because of any of the causes.
PAYMENT AND INVOICING DETAILSThe conditions of payment previously established between the Hotel and the client must be obeyed, and the details for issuing the invoice must be supplied upon the confirmation of the event (name, address, taxpayer number).After issuing the invoice, the Hotel is not responsible for the absence of any information that was not provided beforehand (for example: order number, purchase order, etc.).
WEDDINGS
Ask our team for a suggestion tailor made.Prices include VAT and tax services and are subject to changes
without previous notice.
Mini brioche with tuna confitGrilled aubergine with mozzarella cheese and balsamic sauceCherry tomato with fresh cheese and herbsMini goat cheese creme brulée and pearDry fruits nougat with peppersMini toast with olive butter and mackerelBlinis cremette with salmon and dillCured salmon with soy and toasted pineappleSwedish bread with dill cremette and marinated salmonCelery and carrot stew with sesame humusGrilled eggplant with anchovies Roasted vegetables ‘Mille Feuille’ with marinated olives tapenadeFresh ceviche from the marketMeat tartar on a wine mustard sauce Salted codfish slices in melba toastsMarinated mushrooms profiteroleSeared watermelon with tarragonMarinated melon with smoked ham and tarragonStrawberries with Aperol zestRose and ginger Maki with tunaCarrots and salmon MakiRoasted vegetables caviar with parmigiana biscuits
Guacamole with tomato and ginger tartarTomato broth with basil and ginger concasséCreamy carrot juice and cumin milk White Gazpacho with fleur de selFennel frappe with sardine rilletteCreamy cucumber and musselMelon velouté with ham speckCorn velvet with wasabi oilCreamy roasted aubergine with pinionFrappe of watermelon and tarragon milkRed fruits cappuccino with roasted vegetables caviar
COLD
TO REFRESH
French garlic tart with curd pestoHam ‘croque-monsieur’Poultry toast with truffle and mushroomsCaramelized onion in pizza bread with olives, anchovies, oreganoSpinach quiche, pine nut and buttery cheese Smoked bacon tart, nutmeg, fried onionCarrot tempura, beans, teriyaki sauceCrispy sausage, fig and charcoal‘Quenelle of quail’, peanut, mimosa eggCreamy egg and green asparagusCreamy egg and shrimpCreamy egg and mushroom
14€ per person2 cold +1 refresh + 1 hot Drinks not included
20€ per person2 cold + 2 refresh + 2 hotDrinks not included
22€ per person4 cold + 3 refresh + 3 hotDrinks not included
TO BITEHOT
MAKE YOUR CHOICES
À TERRAÀ TERRA sparkling wine selectionDraft beer or bottle beerNon-Alcoholic cocktailsFlavored water À TERRAOrange juice15€ per person/per hour
Douro41Welcome cocktail with sparkling wineAlcoholic and non-alcoholic cocktails À TERRA white, red and sparkling wine selection Draft beer‘Beirão’ LiquorBrandy CRFWater with and without gasFlavored water À TERRAOrange juiceSoft drinks35€ per person/per hour
Hot startersArtichoke tartelette, pepperoni, 9€ fig vinaigrette Ravioli of wild herbs and ricotta, 15€roasted chestnut broth Fresh shrimp, and candied 16€ vegetables, roasted lettuce cream Crunchy egg and scraped bottarga, 12€ Macedonia granny Smith Poultry truffle Quenelle, mashed puree 20€Fennel puff pastry with saffron, 14€morrone peppers, anise sauce
Cold startersCreme brulée of thin goat cheese, 9€pickles of honey vegetables Tuna carpaccio with seaweed powder, 13€radish tartar, wasabi Salicornia Salmon Parisienne style with vegetables 13€and a filling of chives mayonnaise Roast veal carpaccio, crème parmigiana 22€and tuna confit Sea bream tartar, with roasted soft 9€garlic cream Fresh vegetables from garden, pea 9€ mousseline and egg yolk confit Caponata Smoked eggplant, squid 13€ cromesqui Laminated octopus, red pepper honey, 16€ smoked sesame Asparagus from the season, lemongrass 17€and truffle coulis
VegetarianGreen asparagus risotto 12€Vegetables Greek style, roasted onion 14€ mousseline Wheat boulghour stewed, glacier 13€apricot, crispy zucchini Homemade Gnocchi with herbs from 12€our garden and basil pesto Pasta tagliata badly cuted pressed in 14€celery flower, toasted nutmeg sauce
STARTERS
MAIN DISHES
FishWhite stew of monkfish and clams 20€ crumb Salmon, soya beans risotto and 20€marinated fennel Marinière of scallops and European 24€plaice, watercress butter Salted codfish ‘Village’ style, roasted 23€peppers in the wood-fire oven Stewed sea bass in white onion soubise, 25€ creamy late-harvest sauce Venere black risotto with loafer and 27€ coriander foam Rooster fish, bisque of shrimp from 33€the coast Shrimp Pithiviers, stewed brill with 34€garlic and chopped truffle Brill in noisette butter, creamy smoked 36€ mashed potato
MeatBull confit winemaker style, with 20€ smoked mousseline of broad beans and watercress Curled pork tenderloin with spinach 21€ and soft grapes ‘Arouquesa’ veal tenderloin, basil 22€béarnaise sauce and celery darphin Free range chicken galantine with 20€truffle flavors and glazed chives in logs Roasted suckling pig with tandoori 24€flavors, potato gratin and orange texture Seared veal in oriental pepper sauce, 26€potato leaf and gratin of Portuguese chard Baby goat Loin in a crust of herbs 27€ and licorice, baked locust beans in garlic butter Roasted goatling confit cooked in 30€charcoal, sausages and traditional Portuguese ‘migas’ Veal loin Château Rossini style, truffle 32€ dauphine and sautéed pack choy
A caramelized pineapple in lime and 8€vanilla couscous cream Chocolate fondant in low temperature 8€with orange cream White chocolate dome with basil and 11€ manga nectar Rose and pear cream choux 10€White coffee Pavlov broad bean tonka 10€Creamy parfait of Liquor ice with 12€light cream of mascarpone Homemade Praliné profiteroles 12€Lemon and merengued Yuzu: 12€our Chef´s own interpretation Local wild strawberries ´à Garoto Velho’ 13€style, exotic farofa and Jasmin Englishcream Table of assorted desserts (10 people) 100€Chocolate Mousse • French pudding • English pudding • Caramel and whipped cream ‘farófias’ • Sliced fruit (3types of fruit) • Flavored strawberry syrup with Chantilly• Coffee custard cream • Eggs sponge cake • ‘Natas docéu’ • Puff fruit tart
DESSERTS
SUPPER10 people
Selection of maki and sushi from 2€ per piece
fresh fish from the market Suckling pig from Bairrada 120€ per piece
region‘Arouquesa’ breed veal feet cooked 50€ per kg
in wooden oven Fresh fish from the market 35€ per kg
River or sea cooked in wooden oven
Cheese table with jam 160€5 types of cheese
Prawn 45€ per kg
Boiled naturally
Gravelax salmon with beetroot 20€ per kg
Pithiviers sea bream with seaweed 25€ per kg
and fennel Sliced fruit 45€Typical Portuguese green cabbage 50€soup with chourizo and corn bread
Standard Still and sparling waterSoft drinks, craft beer, coffee and selection of teas À TERRA white and red wine selection10€ per person
Reserva Still and sparling waterSoft drinks, craft beer, coffee and selection of teas À TERRA white and red rine selection | Reserve wines 30€ per person
PairingStill and sparkling water Soft drinks, craft beer, coffee and selection of teas Wines | our Sommelier suggestions 40€ per person
Douro41Whisky newBitter almond liquor Gin Porto Tawny Selection of regional liquors Soft drinks 6€ per person - 30 minutes
Castelo de Paiva Mature vinic brandy Young age whisky Mature Whisky Vodka 10€ per person - 30 minutes
DRINKS
DIGESTIVES
OPEN BAR Douro41Flavored, bitter and liquors WineGinVodkaTequila ‘de cana’BrandiesWhiskyBeers and soft drinks25€ per person – 60 minutes
OUÀ TERRAVodkaWhiskyGinBeerWhite or red wineWaterTonic waterJuiceSoft drinksCocktail1.300€ Maximum of 50 people for 5 hours
TERMS AND CONDITIONS
NUMBER OF PARTICIPANTS AND CHOICE OF MENUS1. The prices are valid for groups of more than 10 people, with the same menu.2. They can be changed due to seasonal products and are subject to confirmation.3. Prices include VAT at legal rate.4. The hotel must be informed in writing of the final number of participants attending theEvent at least 15 days in advance.5. The final number entered will be considered the minimum at the time of billing.6. The hotel is not responsible for providing a service to a number of persons more than 5%of the stipulated (when the increase occurs less than 24 hours for service) or 10% (when theincrease occurs less than 48 hours for service).7. The choice of menus must be communicated 30 days in advance, otherwise the confectionof the delicacies may not be possible.8. The hotel should be advised of all guests with food restrictions at least 15 days in advance.9. Fish dishes may change due to availability in the market. Changes will be communicatedup to 48 hours before.10. Due to the seasonality some products may not be available at certain times of the year,they will be indicated and replaced by an equivalent product.11. The wine services will be informed to the client 7 days in advance.12. Price per person does not include Wedding Cake.13. Equal menu for all elements of the group.14.mPrice per person does not include drinks.15. Price for children from 4 to 12 years, have a reduction of 50% of the value per person.16. Length of service: 3 hours with a tolerance of 30 minutes.17. After dessert, the beverage service will end - when added as a banquet menu supplement.
LATE ARRIVAL FOR MEALS60-minute delay: Application of a 15% surcharge to the value per person/meal.90-minute delay: Application of a 30% surcharge to the value per person/meal.
FOOD AND DRINKSNo food brought and/or taken by the organizers or their guests should enter and/or leave without previous signing of terms of responsibility drafted by the Hotel administration.
CORKAGEIf clients bring wine, a corkage fee of €10 will be charged per bottle of wine opened, and for spirits €15 per bottle.
LOSS/THEFT OF GOODS AND SAFETY OF HIRED LOCATIONSThe Hotel is not responsible for loss/theft of goods, objects or other valuable items present during the event. Additional safety should be hired and paid by the client with prior notice and the Hotel’s authorization. The Hotel does not assume responsibility for any items left in the banquet and meeting areas after the event.
AUDIO-VISUAL EQUIPMENTThe Hotel may hire and supply audio-visual equipment, if this is requested with due prior notice.The client must specify as precisely as possible the type of material needed.If the client chooses to rent and install the equipment directly, the Hotel will not be responsi-ble for it or any technical assistance.Decorations, publicity, flammable and toxic products, and signageThe placing of posters or any other type of decoration or publicity must be supplied by the client, subject, however, to prior authorization by the Hotel, who may refuse it.Flammable materials, such as: fireworks, gas, coal, toxic products or any other products that cause irritations, are not permitted under any circumstances.No decorations may be placed in front of fire extinguishers, emergency exits or close to ener-gy sources.Nothing should be affixed to floors, walls, ceilings or columns with nails, screws, pins, tape or any other mean of suspension that may cause damage.The costs arising for the repair of any damage caused to the Hotel’s installations or equip-ment will be the sole responsibility of the client, and the Hotel is authorized to charge for any such amounts.
ENTERTAINMENTThe Hotel should always be notified beforehand of any entertainment and approve it under the terms and schedule agreed upon.The payment of licenses and other authorizations are the responsibility of the client.
NOT INCLUDED Decoration, Entertainment, Wedding ceremony and cake, Accommodation.
PROVISION OF SERVICEThe Hotel is released from its obligation to provide rooms or other spaces in the Hotel that may be subject to reservation if the Hotel is unable to do so due to cases of force majeure, acts of government or other authorities, wars, hostilities, civil disturbances, strikes, lock-outs, riots, epidemics, quarantines, or due to any other situation outside the control of the Hotel.The Hotel is not responsible for supplying the reserved spaces if rendered unable to do so because of any of the causes.
PAYMENT AND INVOICING DETAILSThe conditions of payment previously established between the Hotel and the client must be obeyed, and the details for issuing the invoice must be supplied upon the confirmation of the event (name, address, taxpayer number).After issuing the invoice, the Hotel is not responsible for the absence of any information that was not provided beforehand (for example: order number, purchase order, etc.).
EN. 222, Km.41 - Vista Alegre • 4550-631 Raiva, Castelo de Paiva • Portugal+351 255 690 160 • [email protected]
www.douro41.com