Catering Giuliano
Menu Lorenzo de Medici at the Villa

Aperitifs: Tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés

Appetizers (Choice of three)

• Salmon scallop marinated with bean sprouts in balsamic vinegar, served with toasted pine nuts (fish-vegetarian)
• Tuna chunks with toasted sesame seeds, stuffed with Lardo di Colonnata and served with lemon sauce
• Vegetable flan with Taleggio fondue and zucchini blossoms (vegetarian)
• Smoked roll-ups with carpaccio of mushrooms, Pantelleria capers and shaved salted ricotta (fish-vegetarian)
• Cream of Castelluccio di Norcia lentils with legume and crisp shaved Grana cheese (vegetarian)
• Prawn cocktail in a lime sauce, served with a medley of green apples and celery (fish-vegetarian)
• Rabbit salad with wild fennel, served with lamb’s lettuce and marinated baby vegetables
• Breast of duck in a crust of aromatic herbs, served with pioppini mushrooms
• Fig bundles with prosciutto and a melon purée (possible only for September-October-November)

First courses (choice of two)

• Fish raviolini with prawns, pumpkin and broccoli florets (fish-vegetarian)
• Green tagliolini with red mullet, caramote prawns and saffron (fish-vegetarian)
• Cavatelli with langoustines in a seafood sauce (fish-vegetarian)
• Troccoli with clove-scented venison sauce
• Risotto with Taleggio cheese and sage (vegetarian)
• Trofie with Genoese-style pesto (vegetarian)
• Orecchiette pasta with porcini mushrooms, zucchini blossoms and saffron (vegetarian)

Main courses (choice of two)

• Crisp prawns with cornmeal, served with fried porcini mushrooms (fish-vegetarian)
• Tuna tagliata with pesto of different peppers, served with an orange salad (fish-vegetarian)
• Fillet of gilthead bream with courgette pearls sautéed in butter and cherry tomatoes au gratin (fish-vegetarian)
• Vegetable tempura with goat cheese (vegetarian)
• Warm mushroom salad with spinach flan with Taleggio cheese (vegetarian)
• Rack of lamb with salmoriglio sauce, served with braised radicchio and Belgian endive
• Filet of beef in a bread crust, with green peppercorns and applesauce
• Scalloped mutton à la Robespierre, with fried vegetable curls

Desserts

Selection of desserts including

• Dessert of Berry and yogurt
• Chocolate mousse
• Coffee bavarian
• Lemon meringue
• Creamy mascarpone dessert

or

• The traditional Italian wedding cake is "Mille foglie" which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

Coffee

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