• Grilled and sliced octopus on a bed of mashed potatoes
• Rabbit salad with fresh salad vegetables dressed with olive oil
• Broad bean and pecorino flan with melting cream-filled mozzarella
• Very thin slices of smoked goose breast with Chianti ristretto
• Red tuna tartare with crisp chopped vegetables
• Prawn salad with avocado and palm hearts
• Baby squid soup with small chunks of toasted bread
• Assorted seafood salad
• Very thin slices of smoked swordfish and smoked tuna
• Very thin slices of salmon marinated with orange
• Buffalo mozzarella pockets on a bed of diced tomato concassé
• Vegetable flan with Taleggio fondue and zucchini blossoms (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)

• Trofie with smoked duck ham, cherry tomatoes and pecorino di fossa
• Potato gnocchi with Dublin Bay prawns and courgette flowers
• Porcini mushroom and potato ravioli tossed with courgette flowers and saffron
• Spaghetti with clams and asparagus
• Cappellacci filled with walnuts and pecorino with fontina and poppy seed fondue
• Creamy risotto with quail, tomato and onion sauce
• Pappardelle with juniper fragranced hare, red wine, tomato and onion sauce
• Tagliolini with pigeon, tomato and wine sauce
• Cavatelli with strips of sun-dried cherry tomatoes and shavings of salted ricotta cheese
• Orecchiette with taleggio, pine nuts and porcini mushrooms
• Linguine with lobster
• Fish raviolini with prawns, pumpkin and broccoli florets (fish-vegetarian)
• Risotto with Taleggio cheese and sage (vegetarian)
• Orecchiette pasta with porcini mushrooms, zucchini blossoms and saffron (vegetarian)

Main courses: (choice of two)

• Beef fillet with Norcia truffle
• Beef fillet with balsamic vinegar and honey
• Bite-sized pieces of rabbit with black olives and rosemary
• Sea bass cooked in a foil parcel with cherry tomatoes and potatoes
• Fillet of sea bream with capers, olives and parsley
• Grilled and sliced beef steak with truffle shavings
• Grilled breast of guinea fowl with Sagrantino sauce
• Slices of red tuna in a poppy seed crust
• Pigeon in a bay leaf and black pepper crust
• Braised veal served on yellow polenta
• Rack of lamb stuffed with truffle and pecorino
• Veal fillet cooked with green peppercorns and golden apples
• Fried red king prawns
• 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)

Side dishes: (choice of two)

• Oven-roasted potatoes
• Seasonal salad
• Grilled vegetables
• French fried potatoes
• Spinach tossed with olive oil and garlic
• Boiled potatoes tossed with olive oil and parsley
• Broccoli florets sautéd with salt-cured bacon
• Radicchio and sweetcorn salad

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

• 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.