Crowne Plaza Galleria

The Crowne Plaza Hotel is a strong candidate venue for the Marist 2011 Graduation Ball. Located beside Robinson's Galleria Mall in Ortigas Center, it can be conveniently reached from Marikina, Quezon City and Makati.

The Crowne Plaza has several possible function rooms, with capacity ranging from 100 to 800 ( Grand Ballroom). However, each function room has its assigned minimum consumable rate, which would probably translate to high per head rates if fewer people decide to attend. For example, the Grand Ballroom, with capacity for 800 has a P1,000,000 minimum consumable rate (before VAT and service charges), which translates to about P1,250 per head(before VAT and service charges), ASSUMING 800 people. But if fewer attend, e.g. 500, that would translate to P2,000 per head. Plus VAT, service charges and local taxes, this may reach P2,800 per head. Crowne Plaza is good if you can reserve and exactly fill the correct sized function room.


Crowne Plaza's beautiful ballrooms with sparkling chandeliers and high ceilings, make any event especially picturesque

Being beside a mall ( actually a part of the mall ) has its conveniences: it is very accessible, shares parking with the mall, has lots of activities for waiting parents, and numerous dining choices ( up to 10pm ).

Features

• FULLY AIR-CONDITIONED
• Capacity 100 – 800 ( Grandballroom )
• Mall parking
• High quality mobile sound system
• Handicap-friendly facilities
• Standby generator
• Air-conditioned restrooms
• Danceable flooring

The proposed menus are positively mouth watering, but include only one round of either iced tea, softdrinks, chilled juices or local beers per guest. Additional drinks cost extra, to the tune of probably P200 (plus VAT and service charge ) per drink.

Crowne Plaza will cost us about P2,000 per head, inclusive of hotel costs ( food, venue, photo booth

One of the Proposed Menus for the Graduation Ball.

BREADS
Assorted Bread Rolls

COLD APPETIZERS
Fish Terrine with Bell Pepper Coulis
Rosace of Melon and Shavings of Dried Smoked Ham
Platters of Assorted Grilled Vegetables and Confit in Olive Oil scented
with Garlic and Thyme
Seafood Tabouleh

SALAD
Seafood Penne Pasta scented with Dill Dressing
Assorted Green Salad with Selection of Dressings
Native Cheese Salad (Kesong Puti, Mozzarella, Ricotta)
with Marinated Eggplant
Niçoise Salad
Baby Potato Salad with Chorizo-Spiced
Dressing

SOUP
Crecy Soup (Carrot Soup with Bacon Shaving)

HOT DISHES
Chicken Fricassée in Red Wine Sauce with Braised Shallots,
Croutons and Parsley
Sweet and Sour Pork
Braised Flounder Fillet served with Sauce Aurore
Beef Medallion in Creamy Szechuan Pepper
Pilaf Rice with Garden Green Peas
Sautéed Baguio Beans and Carrots in Olive Oil with Rosemary
Gratin Dauphinois

HOT DESSERT
Bread and Butter Pudding

COLD DESSERT
Apple Jalousie
Chocolate Brownie
Fresh Fruit Pavlova and Cream
Raspberry Mousse Cake

SAUCES / COMPOTES / CONDIMENTS
Berry Compote
Chocolate Grissini Sticks

Freshly Brewed Coffee or Tea