Welcome buffet with
Prosecco, soft drink, Sangria
&
Hot and cold, fried and roast appetizers
Hors d’oeuvres
Crudo di Parma ham with artichokes and rocket
Bavarian cream with Montasio cheese
Quiche with porcini mushrooms
Savoy cabbage tartlets with bacon and poppy-seed
First courses
Risotto with entrails and spit roasted quail
Saffron crepes with green asparagus shoots and Culatello ham
Tortelli pasta with s-ciopeti (local herbs) and cherry tomatoes
Porcini mushrooms cream with crunchy croutons
Sgroppino
Entrée
Carpaccio fillet (raw) with grana cheese flakes and truffle
Second Courses
Deer stewed Goulasch with Lyonnaise potatoes
Roasted rack of lamb in Montello sauce and Jewish style artichokes
Strawberry Mousse
Wedding Cake
Coffee
