baghale polo with fresh lamb meat – zereshk polo with chicken – shirin polo with chicken – morasa polo with chicken – albalou polo with chicken – rice with saffron – greek rice 100% – bbq chicken ( with special sauc) – beef stragorof – zabon – fesenjoon – ghormeh sabzi– warm vegetables – tahchin stragonof koubideh.
for every 15 guest 1 roasted lambhead 1 shir fisl for every 100 guest – white fisl – turkey – bary kebab – pickels bar
Starter: Sushi bar – caviar – shrimp – snack – popped shrimp – shell + bar + Chinese chicken with special souce.
5types of salads: seasonal salad – indonesian salad – pasta salad – olovie – shirazi salad.
6 types of deserts: types of jellies(few taste and color), ice cream cake – sharlot – tart of fruits – polimber – caramel.
Drinks: dough, water, delester, cock, pepsi.
Services and dishes including:
Chef andish silver dishes + emperial chair furnishead table + lowminark french service (white & black) + every dishes and the stuffs are needed (carpet, ext…).
experienced female and male hosts with having uniform for each table and CIP design.
First quality seasonal fruit (chosen ones) 6 types of item + chosen cake(4 level) + 3 models of sweets + fantasy drink for each table+ cocktail of 3 fruits BBQ + chosen entrance + tent dressing with chosen professional decorating design + traditional music + piano + chocolate bar + chosen place + traditional(sofre khone , del , jigar) + 2 color of juices + tea + coffee + 8 natural juices decorated.
+ Gifts: lightening the place + floral the dinner table + floral the place + full candle lights + torch orientation + firework (entrance, cake and tango dance).
Decorate fruits for wedding table + torch orientation + wishing tree + candle bar table + full floral for guest tables and candle bar + tent dressing and designing + chosen floral + chandelier.