Wedding



	First Proposal

	N° 1

	* Chick-pea cream with steamed prawns and marinated tomatoes in Tuscan extra virgin olive oil * Ricotta cheese and spinach ravioli with zucchini flowers and saffron pistils * Baked sea bass fillet with pine-nuts and black olives * Lemon and vodka sorbet * Baked veal rack with little potatoes and vegetables Coffee / Friandises


	Second Proposal

	N° 2


	* Warm sea foods salad in balsami vinegar sauce * Risotto with sea foods * Veal cutlet glazed with armagnac, vegetables in season * Fresh Fruits cake with strawberry jam Coffee / Friandises


	Third Proposal

	N° 3


	* Sweet-sour Guinea fowl breast with crisp salad * Home made "Garganelli" pasta with vegetables ragout and matured ricotta cheese slivers * Baked Tyrrhenian sea bass with fine herbs * Selection of Tuscan cheeses * Home made tart with custard and almonds, vanilla sauce Caffé / Friandises


	Fourth Proposal

	N° 4


	* Scampi and capesante salad with balsamic vinegar * Ricotta cheese and herbs ravioli with sage and raw ham * Rack of lamb flavoured with thyme and vegetables in season * Millesfeuilles with chocolate slivers Coffee / Friandises


	Fifth Proposal

	N° 5


	* Hors d'oeuvre of cold cuts from Siena with croutons * Tortelli filled with potatoes in boar ragout * Roasted fillet of "Chianina" beef in Chianti wine and black pepper sauce * Home made tart with custard and almonds, vanilla sauce Coffee / Friandises


	Sixth Proposal

	N° 6


	* Warm octopus salad with potatoes, French beans and basil sauce * Home made dumplings of ricotta cheese and fine herbs with gorgonzola sauce * Sliced beef sirloin with fine herbs and balsamic vinegar * Bitter chocolate mousse with vanilla sauce Coffee / Friandises



	Seventh Proposal

	N° 7


	* Crisp salad in season and breast of squab with sultana on Moscato grapes and candied lemon * Home made tagliolini pasta with sea foods * Golden Fillets of sole with atichokes * Two chocolate iced mousse with vanilla sauce Coffee / Friandises


	Eighth Proposal

	N° 8


	* Red mullets with spring salad, black olives ratatouille, fresh tomatoes and golden basil * Home made linguine pasta with lobster * Veal medaillons with asparagus tips * Millesfeuilles with wild strawberries Coffee / Friandises


	Ninth Proposal

	N° 9


	* Fresh goose liver paté with Porto wine jelly and brioche bread * Tortelli filled with potatoes in a porcini mushrooms sauce * Fillet of sea bass in champagne sauce * Two chocolate mousse with exotic fruits sauce Coffee / Friandises


	Tenth Proposal

	N° 10


	* Walnut with capesante and lobster with tarragon and porcini mushrooms * Fresh home made tagliolini pasta with black Norcia truffle * Baket turbot with vegetables in season * Breast of Guinea fowl stuffed with fresh goose liver and black Norcia truffle * Lemon mousse with wild berries sauce Coffee / Friandises