Aperitifs and Starters on Thematic Island

Buvette
Prosecco di Valdobbiadene Mionetto Carta Oro
Cocktail Rossini, Cocktail Mimosa, Cocktail Bellini
Non-alcoholic Cocktail based on Fruit Extracts
Ace Juice and Passion Fruit Juice
Still and Sparkling Mineral Water

Deepfried finger food by passageway
Sage, Stuffed Pumpkin Flowers, Aubergines, Courgettes, Parmesan, Walnuts, Prawns,
Anchovies and Buffalo cherries in batter

Vegetarian Island
Wholemeal Croutons with Black Truffle Cream
Spelt, Pachino Tomatoes, Vegetable Confetti and Macadamia Grains Salad
Oranges and Red Onion Tropea salad with cut of Fennel
Chickpeas and Tahina cream served with Rosemary croutons and e.v.o.
Small Quiche with Zucchini flowers and Castelmagno cheese flakes

Fish Island
Salmon Tartare with Citrus scent
Slightly spicy Gazpacho with seared Granseola crab
Avocado and Mango tartare with tails of Mazzancolle on a bed of Valerian salad
Tuna tartare marinated in Bergamot with Capers
Octopus salad with Potatoes and Green beans

Island of Cured Meats and Cheese
Zizzona di Battipaglia with Tomatoes and e.v.o.
Caprino mousse with Tropea Onion Jam in a glass
Parmesan “Red Cows” nuggets with bunches of Grapes
Rye Croutons with Arnad Lard and Rosemary
Chickpea Farinata with wild Boar Salami and Currants
Carpegna ham sliced on sight with baskets of Melon pearls
Strolghino Emiliano with triumph of Figs
Guanciale of Sauris on Five Cereals Hot Bread
Cheese board with Val Camonica Camuna Rose, Caprino Stagionato Friulano and spicy Gorgonzola Novarese served with Nuts and Olives bread
Honey and Onion Giarettane jam

Placèe

First Courses
Lobster Risotto with Stracciatella cheese
Paccheri Caccesi with Hazelnut and Irpinia Black Truffle pesto

Main Course
Beef sirloin in salt crust
Sautèed Violet Potatoes slices and Spinach flan on cream of Parmesan Cheese

Dessert Buffet
Mango Gelèe with Coconut Cream in a Glass
Fresh Fruit Skewers
Small Tiramisu in a Glass
Dark Chocolate Pralines covered with Pistachio grains
Small Cheesecake
Cedar Sorbet

Wedding Cake of your choice

Coffee and Digestives

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Aperitifs on Buffet

Buvette
Prosecco di Valdobbiadene Mionetto Carta Oro
Aperol Spritz, Campari Spritz
Non-alcoholic Cocktail based on Fruit Extracts
Orange Extract and Apple Extract
Still and Sparkling Mineral Water

Deepfried finger food by Passageway
Zucchini Flowers, Sage, Eggplant, Parmesan Nuts, Eggplant, Parmesan Nuts
Buffalo cherries and small Rice Oranges

Finger food by Passageway
Small Capresi of Mozzarella and tomato emencé
Bread croutons with Alpine butter and anchovy
Canapèes with Smoked Tuna and Orange Peel
Bruschettine with Buffalo mozzarella Cream and Basil
Castelmagno nuggets with caramelized pears
Salmon mousse with Pistachio grain on toast

Placée

Seafood Starter
Culatello di Zibello with Fico Fiorone
Norcino wild Boar Salami with Kiwi and Rosemary Crouton
Small Savoury Porcini mushrooms Pie with Ricotta cheese and Radicchio di Chioggia

Meat Starter
Culatello di Zibello con Fico Fiorone,
Salame di Cinghiale Norcino con Kiwi e Crostino al Rosmarino
Piccolo Tortino Salato di Porcini, Ricotta e Radicchio di Chioggia

First Courses
Paccheri di Gragnano with Lobster and Confit Tomatoes
Risotto with Asparagus, Castelmagno cheese and Crispy Bacon

Main course of fish
Fillet of Sea bass in Cartoccio with Lemon, Thyme and Taggiasche olives
Crispy Vegetables

Basil Sorbet

Main course of meat
Beef sirloin on creamy Porcini sauce
Pommes sautèes with Rosemary

Dessert
Cocotte with Peppermint seasonal fresh Fruit Minestrone

Wedding cake of your choice
Coffee and digestives

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Aperitifs and Starters on Buffet

Buvette
Prosecco di Valbobbiadene Mionetto Carta Oro
Mimosa Cocktail, Bellini Cocktail, Rossini Cocktail
Non-alcoholic cocktail based on fruit extracts
Grapefruit Extract and Peach Extract
Still and Sparkling Mineral Water

Deepfried finger food by passageway
Topinambur, Stuffed Courgette Flowers, Sage, Pumpkin, Artichokes,
Buffalo mozzarella cherries, Acquadelle, Moscardini

Starters
Pachino cherry Tomatoes and Tarragon mousse
Alaska Smoked Salmon on Canapès with Caramelized Shallot
Skewer with Quartirolo cheese nuggets and Fresh Basil
Herring with butter curls and Bread with Cereals
Small Burratine cheese with Basil and Tomato Emulsion
Robiola cheese cream with bavarian Pistachios in a glass
Wheat salad with Fried Courgette Flowers, Vegetables and Stracciatella cheese
Figs moussenwith Norcia Salami slices
Small Ricottas with Tarassaco Cold Honey
Prosciutto di San Daniele sliced on sight with Melon pearls,
Salami of Varzi, Capocollo Silano
Leaves of Moose fillet with deepfried Apple slices
Canapès with Sulla Honey and Foie Gras
Brisèe canapèe with Lard of Chiopris and Currant
Cocotina with Wheat, Pachino Cherry tomatoes, Capers of Salina and Mint
Bulgur Salad with Vegetables and Toma cheese Flakes
Glass with Taleggio cheese mousse and Caramelized Abate Pears
Cheese board: Pecorino di Pienza, Robiola and Bitto served with Walnut bread and Honey
Glass with Goat’s cheese foam and Raspberry jam
Quiche mignon with Asparagina, Ricotta cheese and Walnuts
Small breadsticks wrapped with Culatello di Zibello and Maple Syrup
Tumbler with Centrifuge of Oranges, Ginger and Carrots
Orange Marinated Amberjack Tartare with Finger Lime
Plexyglass balls with Shrimps and Orange cubes salad
Baloon with Peas cream and Granseola crab
Small Red Prawn tartares lightly marinated in Cedar with Mustard

Placèe

First courses
Pennoni Caccesi with Basil Cream and Shrimps
Risotto with Porcini mushrooms, Marjoram cheese and Macadamia Walnut Grains

Main course
Cinta Senese pork fillet with Apple Sauce
Chips of Potatoes and French beans tied with Bacon

Dessert Buffet
Caramelized fresh fruit skewers
Chocolate Mousse and Peppermint in tumbler
Watermelon filled with melon and watermelon pearls
Strawberry Panna Cotta in a glass
Semifreddo al Torroncino with Chocolate sauce
Percoche Mousse and Hauner Malvasia wine mousse
Mint Sorbet, Sage Sorbet, Mandarin Sorbet

Wedding cake of your choice

Coffee and digestives

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Enogastronomic route on Thematic Island

Buvette
Prosecco di Valdobbiadene Mionetto Carta Oro
Cocktail Negroni, Moscow Mule , Hugo
Non-alcoholic Cocktail with Fruit Extracts
Green Apple Extract and Carrot, Orange and Lemon Extract
Still and Sparkling Mineral Water

Deepfried finger food by passageway
Potato, Pecorino cheese and Orsino garlic meatballs , Sage, Courgettes, Mozzarelline, Carrots ,
Prawns and Cod

Vegetarian Island
Asparagus flan with Parmesan cheese cream
Zucchini Rolls with Eggplant and Nubia Garlic Cream
Quinoa salad with Filangè of Red Cabbage, Leek sprouts, toasted Almonds and Sultanas
Potatoes, Capers, Cerignola Olives and Shallot salad
Small Fried Eggplant Parmigiana and Scamorza cheese
Sparkling wine: Prosecco di Valdobbiadene Mionetto

Cheese Island
Parmesan Cheese nuggets 36 months “Red Cows” with Green Tomatoes Jam
Bitto with Chestnut Honey
Nuggets of Castelmagno with Onion Jam
Spicy Gorgonzola with Acacia Honey
Pecorino di Fossa with fig jam and Pecorino di Pienza with Orange Marmalade
White wine: Sauvignon Victoria doc

Island of Cured Meats
Sauris Prosciutto sliced on sight with melon pearls
Norcino salami with figs Fioroni
Soppressata Calabra and Crostini with ‘Nduja di Spilinga
Arnad Lard with Caramelized Pears
Bacon Omelette and Courgettes Trombetta
Red Wine: Freisa D’Asti Cascina Gilli

Fish Island
Scallops and Squids skewers
Small Salmon and Mango Tartare
Salad of Prawns with Rocket and Fennel
Dill marinated Amberjack tartare with Soy sauce
Roasted Octopus with creamed Peas and Burrata in a glass
White Wine: Gibelè Zibibbo Dry Cellars Pellegrino doc

Placée

First Courses
Risotto with Muggine bottarga and Orsino Garlic
Tortelli stuffed with Nebrodi Sausage and Ricotta cheese, served with Bronte Pistachios pesto

Main Course
Fillet of Veal covered with Mushroom and Ham sauce
Rosemary flavored Potatoes flan
Crispy Vegetables sautéed with Peppermint

Dessert Buffet
Caramelized Fresh Fruit Skewers
Strawberries deeped in White Chocolate and Dark Chocolate
Pistachio and Walnut Pie
Raspberry and Moscato wine mousse
Puff pastry Rosettes with Apples and Cinnamon
Vanilla and Toasted Almonds Pie
Coffee Semifreddo with dark Chocolate flakes
Cedar Sorbet

Wedding cake of your choice

Coffee and digestives

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Soul Green Menu
Appetizers and Starters on Buffets

Buvette
Spumante Prosecco di Valdobbiadene Bio
Aperol Spritz Bio
Still and Sparkling Mineral Water
Fruit Centrifuges:
Carrot, Celery, Cucumbers, Ginger, Turmeric, Rhubarb,
Radishes, Zucchini, Sage, Mint,
Apple, Orange, Grapefruit, Lemon, Kiwi, Pear,
Fennel, Raspberries, Blueberries, Blackberries,
Pineapple, Beetroot*

Deepfried Fingers served in Bamboo cones
Pumpkin Flowers, Sage, Eggplant, Zucchini, Carrot
Asparagus, Edible Flowers

Soul Green buffet
Fava Beans cream, caramelized Tropea red Onion and flavored Tofu
Corn flour, Sunflower seeds and Pumpkin flowers Pie
Asparagus cream with Vermouth, Pinenuts and Tarragon
Grilled Vegetable terrine and Soy cheese served with a Sesame seeds crouton and fresh Tomato coulis with a Balsamic Vinegar reduction
Spelled Salad with Cherry Tomatoes, Vegetable and chopped Macadamia nuts
Quinoa Salad with Purple Potatoes, Ginger, Shallot, dried Figs, Tamarind, Garlic and Spinaches
Curry flavored Vegetables Samosa with Mango cream and Coconut milk Okra
Zucchini wrapped with Eggplant cream and Nubia Garlic
Leeks, Seitan flakes and Poppy seeds Quiche
Rocket salad with Tomato, toasted Almonds, Lemon and Blackbeans
Borlotti beans cream served with crispy Cardoncelli mushrooms
Millet bread served with Hummus and Extra Virgin Olive oil
Wild Herbs flavored Tofu and Wheat Salad
Millet Salad with Deepfried Pumpkin flowers, Sultana and toasted Cashew nuts
Rosemary Potatoes, Tomato, Parsley, Sugar cane, Lime and Rice flour Ceviche
Seitan served with mixed Vegetable, chopped Pistachios and Raspberries vinegar
Raw Salad with Topinambur carpaccio, Belgian Endive, Radicchio and Sprouts topped with Avocado Pesto sauce

Cashew nuts cheeses
Cashew nuts and Chili Pepper
Cashew nuts and Beetroot
Cashew nuts and Tomatoes with Taggiasca Olives
served with Maple Syrup and Orange Jam
Focacce and Bread with Olives, Sesame seeds, Sunflower seeds and Poppy seeds

Placèe

First Courses
Risottino con Aglio Orsino e Farina di Nocciole
Tortello di Farina di ceci ripieno di Zucchine, Melanzane e Peperoni, saltati con Pomodorini e Scalogno

Main Course
Stuffed Strudel with Radicchio salad and Nuts on Topinambur flavored Chives cream
served with a grilled Vegetable Millefoglie

Desserts Buffet
Fresh Fruit Skewers
Shortcrust Pastry Cannolo stuffed with Cashew cream, Candied Fruit and Sambuca flavored Raisins
Caramelized Banana with Sesame, Chopped Peanuts, Vanilla and Cocoa Butter
Passion Fruit mousse served with Coconut and Chocolate
Cedar Sorbet, Basil Sorbet, Licorice Sorbet

Wedding Cake No Eggs thickener

Coffee and Digestives

Selection of Red and Whites BIO wines from our Wine List
Still and Sparkling mineral water
Soft drinks

*depending on seasonal availability

Enogastronomic route on Italian Regional Islands

Buvette
Prosecco di Valdobbiadene Mionetto Carta Oro
Aperol Spritz, Campari Spritz
Non-alcoholic cocktail based on fruit extracts
Oranges and Carrots Centrifuge
Celery, Ginger and Lemon Centrifuge
Still and Sparkling Mineral Water

Tempura a passaggio
Deepfried finger food by passageway
Edible Flowers, Asparagus Tips, Anchovies, Crocchè, Mozzarelline, Porcini mushrooms,
Arancini and Stuffed Courgette Flowers

Tuscany Island
Pratomagno ham sliced on sight
Finocchiona with Melon Pearls
Panzanella and Tuscan Croutons
Croutons with Lardo di Colonnata and Strawberry tree jam
Chickpea Farinata rods with wild Boar Salami
Caciucco in Chaffing Dish
Wine: Vernaccia di San Gimignano

Piedmont Island
Castelmagno, Robiola di Roccaverano and Raschera cheeses
with Acacia Honey and Red Onion Jam
Mortadella of Val d’Ossola with Mustard
Fillet with Saluggia bean salad
Testa Salami with Puntarelle
Porcini Mushroom Salad with Grana Padano cheese Flakes
Wine: Dolcetto D’Asti

Campania Island
Zizzona of Battipaglia with coppered Tomatoes, Oregano and e.v.o.
Small Calzoni with Buffalo Mozzarella and San Marzano Tomatoes
Naples Salami
Peppered Mussels
Anchovies marinated
Sautéed Friarielli with Garlic, Oil and Chilli Pepper
Wine: Greco di Tufo

Sicily Island
Fish Cous Cous
Citrus Marinated Red Prawn Mazara Tartare
Tartare of Tuna with Cedar
Beccafico Sardines
Scacce Ragusane with Tomato and Caciocavallo cheese
Pistachio Rice Arancini
Wine: Donna Fugata

Placée

First Courses
Risotto with Mazara shrimp tartare, red Shrimp elixir and Seawater emulsion
Tortello with Ossobuco Stuffing, Saffron Reduction and Parmesan Fondue

Main Course
Medallion of Larded Veal on Bed of Trifoliated Mushrooms
Pumpkin Chips

Dessert Buffet
Peaks of Sienese Panforte
Small Cannoli filled with Sheep’s Ricotta and Chocolate Drops
Caramelized fresh fruit skewers
Apple Cupcake, Saronno Amaretto and Toasted Pine nuts
Puff pastry filled with Pastry cream
Bonet in tumbler with Amaretti powder
Basil Sorbet and Passion Fruit Sorbet

Wedding cake of your choice

Coffee and digestives

Regional Islands can be changed during the final drawing up of the menu.

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Enogastronomic route on International Islands 

Buvette
Berlucchi Franciacorta Sparkling Wine ” 61 “.
Cream of Limoncello ice cream in flute
Extract of Ginger, Honey and Cold Cedar
Extract of Oranges, Carrots and Lemon
Non-alcoholic Cocktail based on Fruit Extracts
Natural and Sparkling Mineral Water

Deepfried finger food by passageway
Salted cod, Moscardini, Anchovies, Mozzarelline, Rice Arancini, Edible Flowers, Topinambur,
Aubergine

Finger food by passageway
Shrimp and Scallops Brochette
Norcia Truffle Cream Lipstick with Croutons
Bruschettine with Buffalo mozzarella Cream and Basil
Salmon mousse with Pistachio grain on toast

Italian Island
Prosciutto di Langhirano sliced on sight with melon pearls
Strolghino with Fichi Fioroni
Five cereals crouton with Lardo di Colonnata and Currants
Cheese board: Pecorino di Fossa, Castelmagno, Gorgonzola in natural sauce
served with Tropea Onion Jam, Millefiori Honey and nuts, olives and paprika bread
Porcini mushrooms, Potatoes and Marjoram mini pies
Burrata di Andria with Chopped Tomatoes
Chickpea Farinata with wild Boar Salami and Blueberries
Luciana Octopus in Chaffing Dish
Crostoncini with Muggine bottarga and e.v.o.
Clam soup in cocotte
Red Prawn Mazara Tartare Marinated with Citrus fruits
Wine : Greco di Tufo Feudi di San Gregorio

Spanish Island
Jamon Serrano Pata Negra with Pan y Tumaca
Chorizo de Pamplona and Fuet
Queso Manchego and Quinces jam
Queso di Idiazabal and Acacia honey
Paella Valenciana in cocotte
Tapas with Cantabric Anchovies
Wine: Cava – Segura Viuda

French Island
Cheese board: Camembert Chevarier ( cow ), Brie di Chevre ( goat )
Roquefort d.o.c( sheep ), Pont l’Evaque ( cow ) , Blue d’Avergne ( goat ) Reblochon( cow ) served with Onion jam and Sulla honey
Fois Gras with Green Apples and Pistachios
Crescione salad, Chives and Radishes topped with “Flòor de sal de noir moutier”
White wine: Chablis

Sushi Island
Ebi Sashimi
Amberjack Sushi
Tuna Chirashi
Hosomaki Spicy Salmon
Lobster Uromaky
Edamame
served with Wasabi and Soy sauce
Drink: Hasahi Japanese Beer

Placée

First Courses
Risotto with hints of Lime and Mazzancolle Prawn tartare
Paccheri Caccesi with Saffron and Stracciatella

Main Course
Leg of baked Giambonato Veal
Herb-flavoured sweet potatoes
Millefeuille of Vegetables

Dessert Buffet
Caramelised fresh fruit skewers
Strawberries deeped in Dark Chocolate
Three Chocolate Mousse with Pistachio Grains
Peach cream and Torcolato wine in tumbler
Small Cheesecakes with Berries
Mini Tiramisu in tumbler
Strawberry and Muscato wine mousse
Island of Sorbets: Lemon, Green apple and Fennel

Wedding cake of your choice

Coffee and digestives

International Islands can be changed during the final drawing up of the menu.

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinks

Gastronomic route on Show Cooking Islands

Buvette
Berlucchi Brut Sparkling wine
Non-alcoholic fruit cocktail
Spritz Aperol, Hugo, Negroni Sbagliato
Pear Extract and Grapefruit Extract
Still and Sparkling mineral water

Aperitifs by passageway
Parmigiano Reggiano nuggets with bunches of Muscatella white Grapes
Bread croutons with Livers
Bruschetta with e.v.o. and Oregano
Guanciale and Honey on hot bread croutons

Salumaio Island
Prosciutto Crudo di San Daniele sliced on sight
Zibello Culatello sliced on sight with Berkel
Soppressa Veneta Agliata with Focaccine
Porchetta di Ariccia, Salami of Felino
Guanciale di Cinta Senese , Coppa delle Nebbie

Island of the Casaro (Diary Man) with Tomatoes and Taralli in glass cylinders
Fresh Mozzarella produced on sight from Cow curdled Milk
Burrata
Stracciatella

Fisherman’s Island
Clam and shrimp soup in Chaffing dish
Smoked Tuna cut on sight and served with Cucunci and Cedar
Salmoncino marinated in Cedar and cut on sight
Smoked Swordfish cut on sight and served with Fennel salad and Orange Juice
Skewers of Shrimps and Squids grilled on sight

Vegetarian island
Vegetable centrifuge made with :
Carrots, Celery, Cucumbers, Ginger, Turmeric, Radishes, Courgettes, Mint
Apples, Oranges, Grapefruit, Lemons, Kiwi, Watermelon, Pears
Quiche mignon of Asparagus, Robiola cheese and Pine nuts

Bread Island
Baskets of Focaccia, Breadsticks, Tuscan bread and little breads with olives, walnuts and paprika.

Corner of First Courses cooked on sight
Paccheri with Pachino cherry Tomatoes, Basil and Lobster
Risotto with Asparagus, Casera Cheese and Roasted Almonds

Corner of grilled Main courses

1 Fish
Shrimps and Squid skewer
Salmon cubes with Juniper scent
Salmoriglio Swordfish
Grilled vegetables

2 Meat
Casentino Sausage skewer
Fillet of Iberian Piglet
Rosemary Marinated Beef Entrecote
Lamb Scottadito
Grilled vegetables

Island of Sweets and Fruit
Crepeès Suzette, Nutella and Grand Marnier prepared on sight
Whipped cream with Banana dipped in chocolate
Strawberries deeped in dark chocolate
Rennette Apple and Calvados bavarian
Sfogliatine with Berries and Passito wine

Island of Sorbets
Cedar, Licorice, Basil, Passion Fruit

Wedding cake of your choice

Coffee and digestives

Selection of Red and Whites wines from our Wine List
Still and Sparkling mineral water
Soft drinksle

Platinum Menu
Appetizers and Starters on Buffets

Buvette
Spumante Franciacorta Ca’ del Bosco Prestige
Orange juice with Beetroots and Liquorice powder
Ginger infusion with Millefiori honey and Sorrento lemons
Alcohol-free fruit extracts Cocktail
Martini Cocktail, Margarita and Negroni sbagliato
Still and Sparkling mineral water

Deepfried Finger food served on wooden boxes by passageway
Banana, Vegetables Samosa, Polenta with Balsamic Vinegar, Coconut flavored Prawns, Chickpeas and Pecorino cheese Balls, Sardines in Semolina and Wasabi Mayo croust

Platinum buffet
Chickpeas Pancakes with Orange confit marinated Salmon
Black rice cube with Mazara prawns
Pumpkin bites with Burrata cheese cream and Pistachios
Citrus lacquered Prawns
Goat Cheese terrine with cooked Pear
Crunchy leaf with Stracciatella Cheese and Cantabrian Anchovies
Pea Cream with Tentacles in Guazzetto sauce
Fassona Tartare with Citrus fruits
Vegetable Crumble in Cocotte
Parmesan Pudding with sautèe Mushrooms in Cocotte
Millefeuille of Potato stuffed with Cheese, Honey and bitter Herbs
Stockfish Croquette and Capers cream
Mazzancolle Prawns meatballs
Clam Omelette
Tuna cube breaded with Almonds and Pistachios in Wasabi and Endive sauce
Eggplant meatballs on Chickpea sauce, Taggiasca Olives and fried Peels
Zucchini pie with Burrata and Fontina cheeses
Braised red Cabbage julienne with Bolognese ragù and Egg Pasta Wafer
Cauliflower cream with Spinaches and crounchy Mortadella
Stratified Flute: Cannellini and Fois gras cream, crispy Bacon, braised Radicchio, Parmesan flakes and Basil foam
Crostini of Carpaccio and Truffle cream
Stuffed Squid with Zucchini and dried Pomegranate

Placèe

First Courses
Ravioli folded with Raw fish and Caviar with white Potato sauce and Sea Lettuce
Reserve Casaltino Rice creamed with field Herbs and Citrus mousse

Main Course
Spiced Lobster ball chunks and Pesto juice with Basil and Honey
Vegetable Ratatouille in a basket of fine Pasta and Potato wedges with Rosemary

Dessert Buffet
Strawberries and Peppermint Tiramisù
Gorgonzola Ice Cream with scent of Pepper and Raspberry powder
Tropical fruits Cheescake with Buckwheat and Tarragon
Crunchy Sfogliata, Sponge Cake with Matcha Green tea, creamy white Chocolate and Anise with Licorice cream
Dark Chocolates cubes
Gianduia nuts Frangipane with Almond powder
Medjoul Date Palm with Bergamotto

Wedding Cake

Coffee and Digestives

Selection of Red and Whites wines from our Superior category Wine List
Still and Sparkling mineral water
Soft drinks