Wedding reception menu

Starters
Raw bar
Belon oysters
Lightly smoked house-marinated salmon
Citrus-marinated raw sand smelt
Sushi & sashimi

From the barbecue
Monkfish roll with zucchini and cured lard
Prawn and red Tropea onion skewer
Stuffed baby squid

From the pan
King prawns sautéed with baby pea shoots
Swordfish bites with Creole pepper cream

Carved to order
18-month aged Carpegna PDO ham, hand-sliced
Selection of fresh and aged Montefeltro cheeses with mustard and honey
Cured meats from Mora Romagnola pork
Romagna flatbread and stuffed cassoncini with wild herbs

Served tray-passed
Stuffed zucchini flowers with mozzarella and fried cherry tomatoes
Julienned vegetables in tempura
Sicilian baby squid in black cuttlefish ink batter
Sturgeon roses with yellow netted melon
Palamita carpaccio with black cherries
Cuttlefish and mango salad
Mini sardine and aubergine lasagna

 

 

Gala dinner
Turnip ravioli with mantis shrimp meat and vegetable brunoise in a light fava bean soup, with kataifi-crusted king prawn
Carnaroli risotto with vintage rosé, roasted scallop with thyme flowers, and wild strigoli cream
Paccheri with lobster meat and Pachino cherry tomatoes

Almond-crusted turbot fillet
Potato margherita with garlic-roasted artichoke wedges

Pineapple basket with raspberry compote and passion fruit sorbet

Wedding cake

 

Beverages
Ribolla Gialla Vinnae, Jermann
Franciacorta Brut Cuvée, Bellavista
Sangiovese Superiore, Poderi dal Nespoli
Champagne Veuve Pelletier Brut