Sample Wedding menu
More than 40 guests
For more than 40 guests we use our catering company. Below is just a sample of the vast selection of dishes they prepare. Final menu would be agreed with them.
WELCOME BUFFET
DRINK
Aperol Spritz
Sparkling Wine “Pinot Banfi”
Fruit Juices: Pineapple, grapefruit and red orange
Sparkling or still mineral water
Wine from the Viterbo Province Az. Trappolini: Cenereto, sartei
FINGER FOOD
Toasted Almonds, Giant Green Olives, Marinated Garlic
Filled Croissants: baked ham and cheese, tuna and artichokes, caviar , salmon , tartar sauce
Rustic with anchovies , wurstel , spinach , hot pizzettine
Hot Fried Food in Foil: cauliflower roses, artichokes in batter, Tropea onions from Calabria, Pepperoni, baby carrots croquettes, mini suppli, crispy sage, fried cream morsels, bon bon eggplant, battered olives, ourgette flowers
Scent of the sea
Norwegian smoked wild salmon
Tuna carpaccio with tartare of pineapple
Mediterranean anchovies marinated with paprika and Tuscia olive oil
Platter of the day: Cheese Selection
Grana cheese in bellavista with nuts–
“Fossa cheese” with truffle and onion cream (sheep seasoned cheese)
“Pecorino” with black pepper and quince jam
Veneto cheese seasoned in hay
Piedmont Gorgonzola with celery sticks
Shepherd’s Ricotta with honey
Cherry mozzarella with rocket and tomatoes
Small mozzarella from Mondragone buffalo milk
Goat “Primo Sale” cheese with pear mustard
Platter of the day: Salami Selection
“Cascata di prosciutto” cured ham (service includes also show cutting),
Salami with fennel,
Small boar Sausages,
“Spianata Abruzzese” made with fine slices,
“Salamella” Neopolitan spicy sausage,
Casareccio all ‘Amarone
Lonza
Pork sliced in sight
TABLE SERVICE
EXAMPLE OF MAIN COURSES
FIRST COURSE:
Risotto with Sorrento lemons and pistachios from Bronte
Tortelli with sweet paprika tossed with Buffalo ricotta, eggplant, lemon and mint with
puree of zucchini and bacon
SECOND COURSE:
Steak baked in low temperature with exotic salad balsamic cooked must
Fillet of Sea Bass with pachino tomatoes and Gaeta olives
VEGETABLE SELECTION:
Zucchini Carpaccio
Potato mousse with parmesan and basil
Steamed baby carrots with Vichy sauce
Radicchio with Greek tapenade
Misticanza salad.
DESSERTS
Semifreddo served in glasses
Ricotta and Berries
Chocolate and Chili
Mont-blanc
Tropical
Tiramisu
Strawberries and champagne
Sacher Cake
Hot Bomboloni and donuts
Fresh Fruit Compote prepared in sight - Chocolate fountain
OTHER
Espresso Illy
Distilled – Liquors
ADDITIONAL OPTIONS
SHOWCASE GOURMET SECTIONS
FLAMBE’
Shrimp with tequila sunrise
Strips of beef with rum and almonds
OMELETTE
Omelette prepared in sight with various ingredients at clients choice
AMERICAN BARBEQUE
mini hamburger with american mise en place
MISCELLANEOUS
OPEN BAR
Cuba libre – Mojito – caipiroska - gin tonic - rum e pera - gin lemon - americano
FRUIT SPREADS
Ricotta cheese and pear , licorice , limoncello, mint, dark chocolate, orange,
champagne, chocolate & fruit
MINI ICE CREAM
strawberry, fiordilatte, coconut, lemon, orange, pistachios, dark chcolate, hazelnut
CIGAR CABINET
Selections of national cigars % international
Wedding cakes are not included in this menu and can be ordered separately from our wedding cake specialists
See the menu for Up to 40 guests