Menus

Sunset over the Sea

Appetizers/Hors-d'oeuvres

Fried Octopus tentacles with pine seeds, raisins, citrus and thyme

Culatello parma ham with mint scented melon balls

Main courses

Cicatello pasta with shellfish stew and celery scented crumble bread

Aubergine and herbs ravioli with buffalo milk cream  

Fish second course

Mediterranean Swordfish bits  and vegetables

****

Tangerine sorbet

Meat second course

Rosemary scented Veal leg with crispy potatoes and zucchini

Dessert

Bridal Cake

Fresh fruit mosaic and dessert shot in glasses

Sea Love

Appetizers/Hors-d'oeuvres

Yellow tail fish carpaccio with tender sprouts, onion and fruity scented oil

Milfoil of carasau bread with smoked provolone cheese and zucchini

Main courses

Langoustine risotto with lime and mint

Artichoke ravioli with saffron cream and curled up vegetables

Fish second course

Sea bream with king prawn, vegetables and Vernaccia scented cream

****

Mango sherbet

Meat second course

Thick tender meat with saffron scented potatoes and wild rucola

Dessert

Bridal Cake

Fresh fruit mosaic and dessert shot in glasses

Sardinia Flavours

Buffet Appetizers/Hors-d'oeuvres

Traditional Cold cuts with pickles and marinated vegetables

Panadas from Ozieri

Frattau bread

Bread croutons  with sausages and lard

Guttiau bread with aromatized dry sausage

Wild boar ham

Small beans with bacon and fennel

Batched ricotta cheese citrus fruits scented

Cheese presentation

Mustela carpaccio with rocket salad and pecorino cheese

Main courses

Malloreddus flan with oxen and underbrush-mushrooms bits

Fregula pasta with vegetables bits in dolce sardo cheese cream

Meat second course

Kid and piglet cooked on the split with potatoes and savory dip vegetables

Dessert

Bridal Cake

Seadas with citrus scented wildflower honey

Fresh fruit mosaic and dessert shot in glasses

 

Starfish

Main courses

Creamed fregula pasta with seafood

Lasagna pasta with tender vegetables, bacon and buffalo mozzarella cheese

Fish second course

Stuffed squid with shrimps and chard tossed with spicy pecorino cheese

Lime and sweetened mint sherbet

Meat second course

Beef mignon with French Potatoes and radicchio

Dessert

Bridal Cake

Fresh fruit mosaic and dessert shot in glasses

Absolute Blue

Appetizers/Hors-d'oeuvres

Paprika octopus with quinoa herbs

Gurnard fish bites with pine seed, dry tomatoes and asparagus

Main courses

Herbs risotto with sea stew

Salmon small ravioli with clams and cherry tomatoes sauce

Fish second course

Umbrine fish marjoram scented, chili chicory and surprise small tomato

****

Gallura moscato wine melon sorbet

Dessert

Bridal Cake

Fresh fruit mosaic and dessert shot in glasses

Deep Sea

Appetizers/Hors-d'oeuvres

Mediterranean fragrances Monkfish

Crispy sausages couscous with herbs

Main courses

Green lasagna with hare meat sauce and vegetable ratatouille

Handmade fregula cooked as Risotto with shrimps and tomatoes pearls

Fish second course

Bass fillet on plancha- grill with datterino tomatoes, olives and shrimp tails

****

Vodka lemon sorbet

Meat second course

Topside veal with tender potatoes, spinach portion and Armagnac sauce

Dessert

Bridal Cake

Fresh fruit mosaic and dessert shot in glasses