Welcome buffet with
Prosecco, alcoholic and soft drinks
Hot and cold, fried and roast appetizers

Hors d’oeuvres
Marinated Round beef Carpaccio with mixed leaf salad and Parmesan mousse
Savoury strudel with porcini mushrooms and sesame seeds
Dobbiacco cheese au gratin with a grilled aubergine roll

First Courses
Risotto with boar meat sauce and mushrooms
Spinach Raviolini in a butter and sage sauce on a bed of Morlacco cheese fondue
Nettle Gnocchetti in a sweet peppers sauce


Second courses
Boned Guinea-fowl medallion filled with vegetables
Tagliata (sliced beef) with porcini mushrooms, pink pepper, drops of balsamic vinegar
and four side dishes

Selection of quality cheeses served with mustard, honey and marmalade
(Or fruit salad with ice cream)

Dessert to be chosen between:
Mille-feuille (with puffs), Diplomat Cake, Diplomat Fruit Cake, Fruit Tart, St-Honoré,
Meringue pie (chocolate – fruit – fruits of the forest), White Bignolata Cake, Profiteroles (**with a personal message on request, e.g.: “Giacomo’s communion”)
And sparkling wine

Fruit kebabs


Water Wine Cover charge