Welcome with glass of bubbly

A selection of finger foods served buffet-style:

-Mondeghili made according to our recipe with gremolada sauce (Allergens: c, d, i, p)

-Hazelnut sablé, mousse made from slow-cooked pork shoulder from San Secondo, bell pepper gel (Allergens: c, e)

-Savory tartlet, Taleggio cheese, caramelized leek, crispy buckwheat (Allergens: c, d)

-Mini milk buns, beef tongue carpaccio, sweet-and-sour braised onions (Allergens: c, d, i, l)

-Mini choux pastries, tomato gel and powder, red shrimp (Allergens: c, d, f, i)

-Toasted brioche, whipped butter, Cantabrian anchovies, chervil (Allergens: a, c, d, i)

-Chickpea fritters, tuna tartare, caper mayonnaise (Allergens: a, i)

-Salt cod croquettes with lemon and saffron compote (Allergens: a, d, i)

-Puffed rice wafer, sliced Piedmontese beef, arugula pesto, mustard (Allergens: c, o)

Next:

One first course of your choice or two samples of:

-Gorini Antica Riserva rice, creamed with aged cheese, licorice, tart pear gel, and lemon balm oil (Allergens: c, d)

-Potato gnocchetti with hare ragù and pecorino cheese (allergens: c, d, i, p)

The Second:

-Beef tenderloin from a select breed served with brown sauce (allergens: c, p)

Side Dishes:
One to share between every 2 people
- Grilled seasonal vegetables
- Smoked mashed potatoes made with mountain potatoes (allergens: c)


To Finish:

Dessert buffet

-Puff pastry cream rolls (allergens: c, d, i)
-Profiteroles with pistachio or chocolate cream (allergens: c, d, e, i)
-Fruit tartlets or tart with pastry cream and mixed fruit (allergens: c, d, i)

Wedding cake with a final toast:

Your favorite among our cake selections