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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)
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CINNAMON
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Steamed Tiger Prawns with lime Celeriac cream Sauce and Cinnamon’ crispy Apples Salad
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Durum Wheat “Trofie” pasta with cherry Tomatoes, Asparagus and Amberjack Ragout sauce
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Medallion of Veal wrapped in layered Eggplants with Juniper’ Ricotta Cheese Dumpling
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"Millefoglie" with Wild Berries and Chantilly Cream
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Tea or Coffee
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Mini Pastries
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GINGER
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Artichoke flan with “Pecorino Romano” cheese Fondue and quail Egg
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Homemade “Cannoli” pasta filled with Borrage in a Ricotta-cheese Cream sauce and black Summer Truffle
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Rack of Lamb with Trevisan’ red Chicory, ginger Pumpkin and Thyme Sauce
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"Perla Rossa" Bavarian of Raspberry and Lime
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Tea or Coffee
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Mini Pastries
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JUNIPER
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Steamed Blue Lobster with green Asparagus and roasted Cherry Tomatoes
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Homemade “Fagottini” Pasta filled with Grouper and roman Mint Jerusalem Artichokes cream sauce
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Sauté Sea-Bream fillet with Beet greens, baby Squids and roasted Rosemary new Potatoes
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"Babà" with Wild Berries and Bronte’s Pistachios Ice-cream
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Tea or Coffee
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Mini Pastries
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TERRAGON
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Andria’s Burrata Cheese with Cantabrian Anchovies and Zucchini Flowers
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“Fusilli“ pasta from Gragnano with Blue Lobster, Zucchini and the Flowers, dried Mullet Roe.
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Monkfish roasted & wrapped in Lard with Spello’ Chickpeas and Field Greens
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"Tamburin" with Strawberries and Vanilla Sauce
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Tea or Coffee
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Mini Pastries
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LAUREL
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Scallops Provençal Style in Curry Sauce and Tropical Fruits
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Risotto with Artichokes, red Mullet and baby Squid with Sicilian Cedar
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Sea-Bass with Trevisan’ red Chicory, crispy Asparagus and lime Scampi
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“Nemi’s” wild Strawberries Tart with Lemon Sorbet
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Tea or Coffee
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Mini Pastries
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LEMON BALM
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Green Asparagus Flan, Crispy Egg yolk and Black Summer Truffle
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“Panzerotti” Pasta filled with Eggplant with Smoked Ricotta Cheese and Roasted cherry Tomatoes
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Medallionof vealwith artichokes, speck and lemon balm carrot dumpling
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Almonds crumble with caramelized pineapple and curry ice-cream
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Coffee or tea
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Mini Pastries
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Rosemary
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Steamed king prawns with spinachs prouts, crispy bacon and caesar sauce
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Risotto with zucchini flowers, seafood and king prawns
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Ponzasea-bream wrapped bruschetta, mangetout and saffron new potatoes
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“Seventh heaven” chocolate, hazelnuts heart and gold nuggets
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Coffee or tea
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Mini Pastries
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Jerusalem Artichoke
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Terrine of zucchini and eggplants with robiolabasil cheese and caramelized cherry tomatoes
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Risotto with Mantovapumpkin, with Castelmagnocheese sauce and Porto wine reduction
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Turbot and artichokes with mint, braised endive and potatoes
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Apple tart with almonds streusel and vanilla ice-cream
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Coffee or tea
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Mini Pastries
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Rhubarb
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Polenta crispy cannoli, mint artichokes and grilled smoked ricotta cheese
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Homemade “orecchiette” pasta eggplants and basil flavored mozzarella cheese
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Veal cheek cooked at low temperature with green apples and ginger carrot flan
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Mont-blanc chestnuts and vanilla crème-brûlée
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Coffee or tea
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Mini Pastries
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Sage
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Artichoke flan with “pecorino romano” cheese fondue and quail egg
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Homemade “orecchiette” pasta eggplants and basil flavored mozzarella cheese
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Guinea fowl in potato puff pastry with marinated zucchini and balsamic vinegar
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"Millefoglie" with wild berries and chantilly cream
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Coffee or tea
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Mini Pastries
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Menù for Events at Mirabelle - Precious Stones (from may to october)
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SAPPHIRE
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Morro’s Salt Cod Carpaccio with Green Beans Salad and Curried New Potatoes
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Home Made “Cannoli” Pasta with Roman Ricotta CheeseBorage and Creamy of Parmesan and Summer Truffle
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Guinea Fowl in Potato Leaves with Marinated Zucchini and Balsamic Vinega
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"Millefoglie"with Wild Berries and Chantilly Cream
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Tea or Coffee
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Mini Pastries
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EMERALD
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Leek and Asparagus Tartwith Cream of Robiola Cheese and Drops of Grape Must
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Home Made “Panzerotti” Pasta with AuberginesGrilled Ricotta Cheese and Candied Cherry Tomatoes
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Sea bass with Vegetables Caponata,and Seafood Sauce
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"Perla Rossa" Bavarian of Raspberry and Lime
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Tea or Coffee
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Mini Pastries
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DIAMOND
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Buffalo Mozzarella with Light Pesto and Tomatoes Soup with Crunchy Olives
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Risotto with Green Asparagus Saffron and Caciocavallo Cheese
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Scallops Medallion in a Olives Crustwith Mange-tout, Roasted Tomato and Candied Small Onions
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Cherries Clafoutis with Bronte’s Pistachios Ice-Cream
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Tea or Coffee
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Mini Pastries
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RUBY
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Parmesan Flan with Green Peas Cream and Crispy Egg Yolk
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Home Made “Cappellotti” Pastafilled with Seabass and Tomatoes Hunter’s Style
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Rack of Lamb with Cutlet of Mint ArtichokesRoasted Purple potato and Ginger Sauce
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"Babà" with Wild Berries Soup and Melon Sorbe
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Tea or Coffee
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Mini Pastries
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TOPAZ
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Terrine of Zucchini and Eggplantswith “Provola” Cheese and Light Basil Pesto
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“Mezzo Pacchero” Pasta with Sauris’s Pork CheekFresh Tomatoes and Brunelli’s Pecorino Cheese
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Filet of veal in lemon grass saucewith mange-tout and beetroots pi
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”Seventh heaven”chocolate, hazelnuts heart and gold nuggets
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Tea or Coffee
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Mini Pastries
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Acquamarine
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Lemon scallops medallion with cress, green apple and cereal puff
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“Fusilloro” pasta with blue lobster, green peppers “Friggitelli” and pressed and dried mullet roe
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Pezzogna fish livornese’s style with braised batavian endive and new potatoes
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Nemi’swild strawberries tart with lemon sorbet
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Coffee or tea
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Mini Pastries
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Coral
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Steamed blue lobster with “Catalana“ style salad
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Durum-wheat “Trofie” pasta with seafood, baby squids and zucchini
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Turbot in a potato crust with green peppers “Friggitelli” and curry leek cream
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Strawberry soup with pink pepper, yogurt jelly and crunchy basil
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Coffee or tea
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Mini Pastries
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Lapis Lazuli
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Steamed red prawns with spinach sprout, crispy pork cheek and Caesar’s sauce
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Candy shaped homemade pasta with burratafrom Andria, Cantabrico’sanchovies and pumpkin flowers
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Filet of wild salmon with swisschard and lime cauliflowers cream
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“Tambourin” strawberry, chantillyand wild berries sauce
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Coffee or tea
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Mini Pastries
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Jade
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Octopus salad with green beens, new potato and celeriac cream
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Penne from Gragnano, with Morro’s salt cod ragout, tomatoes and braised batavian endive
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Escalope of sea bream with wild chicory, seasonal mushrooms and red prawn
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Almond’s crumble with caramelized peach and strawberry sorbet
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Coffee or tea
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Mini Pastries
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Menu for Events at Crystal Lounge
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PAPAYA
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Dill and Mustard Seeds Marinated Salmon with Fennel Salad
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Gratinated Tortelli Filled with Ricotta Cheese and Taleggio Sauce
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Roasted Lemon Scented Veal Loin
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“7th Heaven” Dark Chocolate with Almond Centre and Gold Nuggets
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Tea or Coffee
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Friandises
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GRAPEFRUIT
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Zucchini And Potato Pie With Lemon and Thyme Casserole King Prawns
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Home Made "Orecchiette" Pasta with Diced of Aubergines, Buffalo Mozzarella and Basil
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Rack of Lamb in Rosemary Crust with Roasted Potatoes and Artichokes
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Black Forest with Raspberries and Vanilla Sauce
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Tea or Coffee
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Friandises
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CEDAR
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Roman Ricotta Pie with Stewed Artichokes, Sun-Dried Tomatoes and Olives “Patè”
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Seafood “Sedanini” Pasta with Cherry Tomatoes
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Oven-Baked Spicy Chianina-Beef Sirloin with Potatoes and Artichokes
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"Perla Rossa" Raspberries and Lime
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Tea or Coffee
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Friandises
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TANGERINE
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Warm Dorade and Garden Vegetable Salad with Celery and Salina’s Capers
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Gratinated Sicilian “Zite” Pasta Pie
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Roast Rack of Veal With Mushrooms and Colonnata’ Lard
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Pear Almond Pie with Chocolate Sauce
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Tea or Coffee
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Friandises
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LIME
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Steamed Shrimps with Julienne Lettuce and Orange Sauce
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Risotto with Artichokes and Seasoned Ricotta-Cheese
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Baked Sea Bass Fillet with Herbs and Garden Vegetable
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"Tambourin" Cake with Strawberries and Pistacchio Sauce
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Tea or Coffee
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Friandises
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Bergamot
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Quiche Lorraine With Leeks, Asparagus and Parmesan Cheese Fondue
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Saffron Risotto with Zucchini and Shrimps
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Light Stewed Fish Dorade Fillet With Silverbeet e Spicy Chicory
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“Millefeuilles” with Wild Berries and Vanilla Cream
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Tea or Coffee
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Friandises
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Business Lunch
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Menù Proposal 1
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Zite from Gragnano with Aubergine’s Ratatouille and “Ragusano “ Cheese
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Sea Bass in a Crispy Golden Potatoes Crust
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"Profiteroles" with Vanilla Ice Cream and Melted Chocolate
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Menù Proposal 2
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Thinly-cut Salmon with Dill, Crunchy Salad and Olives
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Cut of Veal Loin with Rosemary Selection of Potatoes and Vegetable
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"Crème Brulée" Vanilla and Pinapple with Saffron
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Menù Proposal 3
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Ravioli with Ricotta and Spinach perfumed with Sage
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Lamb Noisettes with Shallots, Tomatoes and Red Wine Lyonnaise Style Potatoes and Glazed Carrots
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"Seventh Heaven" Chocolate, Light Bavarian Hazelnuts and Gold Nuggets
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Business Lunch Buffet (min 20 pax)
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Hot and Cold
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Parma Ham, Cured Meats and Cheese
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Mix Salad, Olives and Potato Croquettes
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Finger Sandwiches and Filled Rolls
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Pasta's Corner
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"Tortelli" filled with Ricotta Cheese and Sage Spinach
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"Orecchiette" with Fresh Tomatoes, Basil and Parmesan Cheese
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Desserts
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Ricotta Cheese Cake with Pine Nuts
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Pastry Chef “Mignon”
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Refreshments Cocktail
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Cold Canapés
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Duck Liver and Apple Canapes
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Mousse of Tomatoes and Parmesan Cheese
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Mozzarella Chesse and Olives Crouton
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Canapés
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Smoked Duck and Celery
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Fresh Marinated Anchovies and Asparagus
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Roast Peppers and Fresh Ricotta with Basil
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Poached Quails’ Eggs
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Goats’ Cheese and Paprika
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Seabass, Salmon and Tuna Tartare Canapes
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Delicious Hot Puff Pastries
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Small Puff Pastry with Cheese and Truffle
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Asparagus Vol-au-Vent
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“Fontina” Cheese Tartlet
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Spinach and Bacon Tartlet
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Fried Specialities
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Rice “Arancini” with Saffron
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Courgettes Flowers Filled with Olives and Ricotta Cheese
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Tempura Vegetables
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Pasta's Corner
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"Tortelli" filled with Ricotta Cheese and Sage Spinach
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"Orecchiette" with Fresh Tomatoes, Basil and Parmesan Cheese
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Desserts
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Pastry Chef “Mignon”
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Drinks
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Prosecco or Wine ( Half Bottle per person)
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Water
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Soft Drinks
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