Wedding Menu Proposals

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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