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