SAMPLE MENU

Menu 1 -Four courses Cornmeal crepes stuffed with ricotta, mushrooms and smoked ham * Smoked saddle of veal accompanied with a Greek style potato pie * Bavarian cream perfumed with mint served with fresh seasonal fruit salad * Wedding cake * Freshly brewed coffee or tea

Menu 2 -Four courses    Potato gnocchi garnished with prawns and courgettes perfumed with chives * Beef Chateaubriand served in an aromatic herbs sauce Lyon style Potatoes Braised Savoy cabbage * Crispy pear and almond pie * Wedding cake * Freshly brewed coffee or tea DOC wines

Menu 3 -Five courses Octopus accompanied with a small spinach and bean sprout salad * Cavatelli pasta in a carpet-shell, courgettes and pesto of almonds sauce * Salmon fillet in a potato crust  perfumed with aromatic herbs Tender creamy leeks  flavoured with balsamic vinegar * Small goat cheese tart served on a raspberry sauce * Wedding cake * Freshly brewed coffee or tea DOC wines

Menu 4 - Six courses Aubergine and courgette pie served with a tomato and basil sauce * Cavatelli pasta garnished with a wild mushrooms and turnip ragoût flavoured with sweet garlic * Whole-weat cannelloni  stuffed with vegetables and duck meat accompanied with braised radicchio * Beef medallion in mustard shoot sauce  Broiled cauliflower * White chocolate and nut mousse served on a raspberry sauce * Wedding cake * Freshly brewed coffee or tea  DOC wines

Menu 5 -  Eight courses Potato and asparagus salad accompanied with squid and pine nuts * Ravioli stuffed with red chicory in a sweet milk and roasted almond cream and perfumed with chives * Risotto garnished with lobster, courgettes flavoured with saffron and cuttlefish ink * Roasted fillet of sea bass in fennel and black olive sauce and served with a little shrimps * Pink grapefruit sorbet in a revitalising carrot juice *  Leg of lamb served on an aubergine toast in a dried tomato and anchovy sauce * Passion fruit and raspberry crème brulée * Wedding cake * Freshly brewed coffee or tea DOC wines