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Event menu Proposals

The ideal venue and exquisite catering: the perfect recipe for a successful event starts with the right ingredients. You can take advantage of the following services for your event: coffee break, welcome cocktail, business lunch, buffet breakfast, tray-served aperitifs, à la carte dinners, buffet dinners and gala dinners.

Menu for Events at Mirabelle - Spices (from november to april)

  • CINNAMON

    • Steamed Tiger Prawns with lime Celeriac cream Sauce and Cinnamon’ crispy Apples Salad

    • Durum Wheat “Trofie” pasta with cherry Tomatoes, Asparagus and Amberjack Ragout sauce

    • Medallion of Veal wrapped in layered Eggplants with Juniper’ Ricotta Cheese Dumpling

    • "Millefoglie" with Wild Berries and Chantilly Cream

    • Tea or Coffee

    • Mini Pastries

  • GINGER

    • Artichoke flan with “Pecorino Romano” cheese Fondue and quail Egg

    • Homemade “Cannoli” pasta filled with Borrage in a Ricotta-cheese Cream sauce and black Summer Truffle

    • Rack of Lamb with Trevisan’ red Chicory, ginger Pumpkin and Thyme Sauce

    • "Perla Rossa" Bavarian of Raspberry and Lime

    • Tea or Coffee

    • Mini Pastries

  • JUNIPER

    • Steamed Blue Lobster with green Asparagus and roasted Cherry Tomatoes

    • Homemade “Fagottini” Pasta filled with Grouper and roman Mint Jerusalem Artichokes cream sauce

    • Sauté Sea-Bream fillet with Beet greens, baby Squids and roasted Rosemary new Potatoes

    • "Babà" with Wild Berries and Bronte’s Pistachios Ice-cream

    • Tea or Coffee

    • Mini Pastries

  • TERRAGON

    • Andria’s Burrata Cheese with Cantabrian Anchovies and Zucchini Flowers

    • “Fusilli“ pasta from Gragnano with Blue Lobster, Zucchini and the Flowers, dried Mullet Roe.

    • Monkfish roasted & wrapped in Lard with Spello’ Chickpeas and Field Greens

    • "Tamburin" with Strawberries and Vanilla Sauce

    • Tea or Coffee

    • Mini Pastries

  • LAUREL

    • Scallops Provençal Style in Curry Sauce and Tropical Fruits

    • Risotto with Artichokes, red Mullet and baby Squid with Sicilian Cedar

    • Sea-Bass with Trevisan’ red Chicory, crispy Asparagus and lime Scampi

    • “Nemi’s” wild Strawberries Tart with Lemon Sorbet

    • Tea or Coffee

    • Mini Pastries

  • LEMON BALM

    • Green Asparagus Flan, Crispy Egg yolk and Black Summer Truffle

    • “Panzerotti” Pasta filled with Eggplant with Smoked Ricotta Cheese and Roasted cherry Tomatoes

    • Medallionof vealwith artichokes, speck and lemon balm carrot dumpling

    • Almonds crumble with caramelized pineapple and curry ice-cream

    • Coffee or tea

    • Mini Pastries

  • Rosemary

    • Steamed king prawns with spinachs prouts, crispy bacon and caesar sauce

    • Risotto with zucchini flowers, seafood and king prawns

    • Ponzasea-bream wrapped bruschetta, mangetout and saffron new potatoes

    • “Seventh heaven” chocolate, hazelnuts heart and gold nuggets

    • Coffee or tea

    • Mini Pastries

  • Jerusalem Artichoke

    • Terrine of zucchini and eggplants with robiolabasil cheese and caramelized cherry tomatoes

    • Risotto with Mantovapumpkin, with Castelmagnocheese sauce and Porto wine reduction

    • Turbot and artichokes with mint, braised endive and potatoes

    • Apple tart with almonds streusel and vanilla ice-cream

    • Coffee or tea

    • Mini Pastries

  • Rhubarb

    • Polenta crispy cannoli, mint artichokes and grilled smoked ricotta cheese

    • Homemade “orecchiette” pasta eggplants and basil flavored mozzarella cheese

    • Veal cheek cooked at low temperature with green apples and ginger carrot flan

    • Mont-blanc chestnuts and vanilla crème-brûlée

    • Coffee or tea

    • Mini Pastries

  • Sage

    • Artichoke flan with “pecorino romano” cheese fondue and quail egg

    • Homemade “orecchiette” pasta eggplants and basil flavored mozzarella cheese

    • Guinea fowl in potato puff pastry with marinated zucchini and balsamic vinegar

    • "Millefoglie" with wild berries and chantilly cream

    • Coffee or tea

    • Mini Pastries

Menù for Events at Mirabelle - Precious Stones (from may to october)

  • SAPPHIRE

    • Morro’s Salt Cod Carpaccio with Green Beans Salad and Curried New Potatoes

    • Home Made “Cannoli” Pasta with Roman Ricotta CheeseBorage and Creamy of Parmesan and Summer Truffle

    • Guinea Fowl in Potato Leaves with Marinated Zucchini and Balsamic Vinega

    • "Millefoglie"with Wild Berries and Chantilly Cream

    • Tea or Coffee

    • Mini Pastries

  • EMERALD

    • Leek and Asparagus Tartwith Cream of Robiola Cheese and Drops of Grape Must

    • Home Made “Panzerotti” Pasta with AuberginesGrilled Ricotta Cheese and Candied Cherry Tomatoes

    • Sea bass with Vegetables Caponata,and Seafood Sauce

    • "Perla Rossa" Bavarian of Raspberry and Lime

    • Tea or Coffee

    • Mini Pastries

  • DIAMOND

    • Buffalo Mozzarella with Light Pesto and Tomatoes Soup with Crunchy Olives

    • Risotto with Green Asparagus Saffron and Caciocavallo Cheese

    • Scallops Medallion in a Olives Crustwith Mange-tout, Roasted Tomato and Candied Small Onions

    • Cherries Clafoutis with Bronte’s Pistachios Ice-Cream

    • Tea or Coffee

    • Mini Pastries

  • RUBY

    • Parmesan Flan with Green Peas Cream and Crispy Egg Yolk

    • Home Made “Cappellotti” Pastafilled with Seabass and Tomatoes Hunter’s Style

    • Rack of Lamb with Cutlet of Mint ArtichokesRoasted Purple potato and Ginger Sauce

    • "Babà" with Wild Berries Soup and Melon Sorbe

    • Tea or Coffee

    • Mini Pastries

  • TOPAZ

    • Terrine of Zucchini and Eggplantswith “Provola” Cheese and Light Basil Pesto

    • “Mezzo Pacchero” Pasta with Sauris’s Pork CheekFresh Tomatoes and Brunelli’s Pecorino Cheese

    • Filet of veal in lemon grass saucewith mange-tout and beetroots pi

    • ”Seventh heaven”chocolate, hazelnuts heart and gold nuggets

    • Tea or Coffee

    • Mini Pastries

  • Acquamarine

    • Lemon scallops medallion with cress, green apple and cereal puff

    • “Fusilloro” pasta with blue lobster, green peppers “Friggitelli” and pressed and dried mullet roe

    • Pezzogna fish livornese’s style with braised batavian endive and new potatoes

    • Nemi’swild strawberries tart with lemon sorbet

    • Coffee or tea

    • Mini Pastries

  • Coral

    • Steamed blue lobster with “Catalana“ style salad

    • Durum-wheat “Trofie” pasta with seafood, baby squids and zucchini

    • Turbot in a potato crust with green peppers “Friggitelli” and curry leek cream

    • Strawberry soup with pink pepper, yogurt jelly and crunchy basil

    • Coffee or tea

    • Mini Pastries

  • Lapis Lazuli

    • Steamed red prawns with spinach sprout, crispy pork cheek and Caesar’s sauce

    • Candy shaped homemade pasta with burratafrom Andria, Cantabrico’sanchovies and pumpkin flowers

    • Filet of wild salmon with swisschard and lime cauliflowers cream

    • “Tambourin” strawberry, chantillyand wild berries sauce

    • Coffee or tea

    • Mini Pastries

  • Jade

    • Octopus salad with green beens, new potato and celeriac cream

    • Penne from Gragnano, with Morro’s salt cod ragout, tomatoes and braised batavian endive

    • Escalope of sea bream with wild chicory, seasonal mushrooms and red prawn

    • Almond’s crumble with caramelized peach and strawberry sorbet

    • Coffee or tea

    • Mini Pastries

Menu for Events at Crystal Lounge

  • PAPAYA

    • Dill and Mustard Seeds Marinated Salmon with Fennel Salad

    • Gratinated Tortelli Filled with Ricotta Cheese and Taleggio Sauce

    • Roasted Lemon Scented Veal Loin

    • “7th Heaven” Dark Chocolate with Almond Centre and Gold Nuggets

    • Tea or Coffee

    • Friandises

  • GRAPEFRUIT

    • Zucchini And Potato Pie With Lemon and Thyme Casserole King Prawns

    • Home Made "Orecchiette" Pasta with Diced of Aubergines, Buffalo Mozzarella and Basil

    • Rack of Lamb in Rosemary Crust with Roasted Potatoes and Artichokes

    • Black Forest with Raspberries and Vanilla Sauce

    • Tea or Coffee

    • Friandises

  • CEDAR

    • Roman Ricotta Pie with Stewed Artichokes, Sun-Dried Tomatoes and Olives “Patè”

    • Seafood “Sedanini” Pasta with Cherry Tomatoes

    • Oven-Baked Spicy Chianina-Beef Sirloin with Potatoes and Artichokes

    • "Perla Rossa" Raspberries and Lime

    • Tea or Coffee

    • Friandises

  • TANGERINE

    • Warm Dorade and Garden Vegetable Salad with Celery and Salina’s Capers

    • Gratinated Sicilian “Zite” Pasta Pie

    • Roast Rack of Veal With Mushrooms and Colonnata’ Lard

    • Pear Almond Pie with Chocolate Sauce

    • Tea or Coffee

    • Friandises

  • LIME

    • Steamed Shrimps with Julienne Lettuce and Orange Sauce

    • Risotto with Artichokes and Seasoned Ricotta-Cheese

    • Baked Sea Bass Fillet with Herbs and Garden Vegetable

    • "Tambourin" Cake with Strawberries and Pistacchio Sauce

    • Tea or Coffee

    • Friandises

  • Bergamot

    • Quiche Lorraine With Leeks, Asparagus and Parmesan Cheese Fondue

    • Saffron Risotto with Zucchini and Shrimps

    • Light Stewed Fish Dorade Fillet With Silverbeet e Spicy Chicory

    • “Millefeuilles” with Wild Berries and Vanilla Cream

    • Tea or Coffee

    • Friandises

Business Lunch

  • Menù Proposal 1

    • Zite from Gragnano with Aubergine’s Ratatouille and “Ragusano “ Cheese

    • Sea Bass in a Crispy Golden Potatoes Crust

    • "Profiteroles" with Vanilla Ice Cream and Melted Chocolate

  • Menù Proposal 2

    • Thinly-cut Salmon with Dill, Crunchy Salad and Olives

    • Cut of Veal Loin with Rosemary Selection of Potatoes and Vegetable

    • "Crème Brulée" Vanilla and Pinapple with Saffron

  • Menù Proposal 3

    • Ravioli with Ricotta and Spinach perfumed with Sage

    • Lamb Noisettes with Shallots, Tomatoes and Red Wine Lyonnaise Style Potatoes and Glazed Carrots

    • "Seventh Heaven" Chocolate, Light Bavarian Hazelnuts and Gold Nuggets

Business Lunch Buffet (min 20 pax)

  • Hot and Cold

    • Parma Ham, Cured Meats and Cheese

    • Mix Salad, Olives and Potato Croquettes

    • Finger Sandwiches and Filled Rolls

  • Pasta's Corner

    • "Tortelli" filled with Ricotta Cheese and Sage Spinach

    • "Orecchiette" with Fresh Tomatoes, Basil and Parmesan Cheese

  • Desserts

    • Ricotta Cheese Cake with Pine Nuts

    • Pastry Chef “Mignon”

Refreshments Cocktail

  • Cold Canapés

    • Duck Liver and Apple Canapes

    • Mousse of Tomatoes and Parmesan Cheese

    • Mozzarella Chesse and Olives Crouton

  • Canapés

    • Smoked Duck and Celery

    • Fresh Marinated Anchovies and Asparagus

    • Roast Peppers and Fresh Ricotta with Basil

    • Poached Quails’ Eggs

    • Goats’ Cheese and Paprika

    • Seabass, Salmon and Tuna Tartare Canapes

  • Delicious Hot Puff Pastries

    • Small Puff Pastry with Cheese and Truffle

    • Asparagus Vol-au-Vent

    • “Fontina” Cheese Tartlet

    • Spinach and Bacon Tartlet

  • Fried Specialities

    • Rice “Arancini” with Saffron

    • Courgettes Flowers Filled with Olives and Ricotta Cheese

    • Tempura Vegetables

  • Pasta's Corner

    • "Tortelli" filled with Ricotta Cheese and Sage Spinach

    • "Orecchiette" with Fresh Tomatoes, Basil and Parmesan Cheese

  • Desserts

    • Pastry Chef “Mignon”

  • Drinks

    • Prosecco or Wine ( Half Bottle per person)

    • Water

    • Soft Drinks

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