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

Hors d’oeuvers
Marinated beef Carpaccio (raw) with mixed leaf salad and Parmesan mousse
Ricotta cheese and radicchio pie with hazelnuts on a bed of cheese fondue.
Yellow polenta (savoury corn-meal porridge) casserole with Montello chiodini mushrooms and truffle oil

First courses
Risotto with Radicchio and duck fricassée
Mille-feuille pasta with chiodini mushrooms and speck
Pumpkin gnocchi with butter, sage, poppy seed and smoked ricotta cheese


Second courses
Stewed suckling pork saddle with aromatic herbs
Tagliata beef with rosemary, pink pepper and drops of balsamic vinegar
Seasonal vegetables
Selection of quality cheese 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:: “Happy Birthday Fernanda”)
and sparkling wine

Fruit kebabs

Water Wine Cover charge