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Wedding Menu Proposals

Just ask and it will be made! Our chefs will work with you to define every part of the menu: from the wines to the dessert, to guarantee the very best quality for your most important day, so that everything fulfills your personal desires and the many tastes of your guests.

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

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