Catering Luciano

A classic five-course menu that epitomises the inimitable flavours of the region, Menú Tosca presents a crowd-pleasing array of dishes that celebrate Italian cuisine at its finest.

A traditional Italian wedding menu that honours the ingredients and flavours of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Tosca has proven to be a such a popular choice.

The menu includes 5 courses plus the wedding cake, as follows:

• an aperitif served around the pool
• 2 appetisers per person
• 1 first courses per person
• 1 main courses with side dishes per person
• the wedding cake or a selection of desserts
• coffee or tea

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

WELCOME APERITIF AROUND THE POOL:

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

TO FOLLOW IN OUR OUTDOOR MARQUEE:

APPETISERS (CHOICE OF TWO):

• Warm octopus and shrimps salad served in pistachio crust with mashed mango and papaya
• Asparagus mould with parmesan and Porcini mushrooms Chantilly
• Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
• Goose carpaccio with rocket and parmigiano
• Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
• Salad of porcini mushrooms and parmigiano (vegetarian)
• Umbrian bread salad with lobster medallions
• Salmon tartare with fennel and dijon mustard
• Prosciutto and cheese crepes with black norcia truffles
• Shrimp cocktail
• Pears with gorgonzola and walnuts (vegetarian)
• Tuna carpaccio with balsamic vinegar and pine nuts
• Cheese fondue with black norcia truffles (vegetarian)
• Traditional umbrian antipasto
• Prosciutto and cantaloupe
• Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
• Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
• Scampi with smoked swordfish, fennel and rose’ ppeppercorns
• Sea bass tartar, avocado and cashew nut
• Scallop with calvados and fried apples
• Omelette of quail eggs, prawns and truffle
• Squid ink mush with squid julienne and cherry tomatoes
• Foie gras sorbet, red prawns and peaches
• Goose carpaccio with rocket and parmigiana

One first course to be chosen from the following:

• Black thin noodles with smoked tench
• Noodles with white duck ragout
• Bolognese-style lasagna
• Spinach gnocchi with gorgonzola (vegetarian)
• Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
• Risotto with porcini mushrooms (vegetarian)
• Risotto with mediterranean vegetables (vegetarian)
• Lasagna with salmon and asparagus
• Risotto with scampi (langoustines)
• Cream of chickpeas with scampi (langoustines) and rosemary
• Polenta with seafood sauce
• Lobster velouté
• Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
• Paccheri with scampi (langoustines) and pecorino di fossa cheese
• Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
• Polenta with porcini mushrooms and cheese fondue (vegetarian)
• Linguine with lobster
• Risotto with Gorgonzola cheese, pears and champagne
• Noodles pasta with asparagus and salted ricotta cheese
• Cream of porcini mushrooms and black truffle
• Velouté sauce of sturgeon and chives
• Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
• Ravioli pasta of pumpkin, parmesan cheese and pine nut
• Squid ink noodles, squid and langoustine

One main course to be chosen from the following:

• Gold perch fillet with sage
• Orange Sturgeon
• Filet of beef with a sauce of brunello di montalcino wine
• Entrecôte with green peppercorns
• Roast suckling pig with herbs from lake trasimeno
• Salmon in gelatin
• Roast lamb with juniper and rosemary
• Pork filet with pears and red wine
• Entrecôte with gorgonzola
• Filet with porcini mushrooms
• Sea bass with olives, pine nuts and crispy potatoes
• Flan with asparagus and Parmigiano (vegetarian)
• Mediterranean vegetable flan with a tomato coulis (vegetarian)
• Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
• Veal with tuna sauce
• Roast beef with treviso radicchio
• Roasted gilthead bream with garden vegetables
• Sea bass with caper’s flowers and rose’ wine
• Sea bream with carribean lime
• Prawns in chardonnay style
• Sea bass of Pantelleria muscat wine and cherry tomatoes
• Sea bream with olives, aubergine and capers
• Red snapper with Brussels sprouts and Norcia black truffle
• Sturgeon escalope with oranges and red currant
• Pork fillet with apples and beer
• Pork fillet with gorgonzola cheese and nuts
• chicken cacciatore (a spicy version with tomatoes and rosemary)
• chicken supreme with Marsala
• chicken supreme with lemon
• classic roast chicken

One side dish to be chosen from the following:

• Steamed potatoes
• Country-style potatoes
• French-fried potatoes (chips)
• Mixed salad
• Grilled vegetables
• Brussels sprouts sautéed with butter and parmigiano
• Oven-roasted radicchio
• Spinach sautéed with butter and parmigiano
• Turnips sautéed with garlic, oil and chili pepper

Served in the garden or in our outdoor marquee:

Desserts

• 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 or tea

Reflecting gastronomic traditions and flavours that are so evocative of region, Menú Rigoletto offers a truly authentic Italian wedding feast.

This very special 6-course menu showcases Da Luciano’s revered Umbrian cuisine at its finest. With a choice of two appetisers and first courses, followed by one main course, Rigoletto offers a compromise between the typical British menu and the expanded traditional Italian wedding menu.

The menu includes 6 courses plus the wedding cake, as follows:

• an aperitif served around the pool
• 2 appetisers per person
• 2 first courses per person
• 1 main courses with side dishes per person
• the wedding cake or a selection of desserts
• coffee or tea

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

WELCOME APERITIF AROUND THE POOL:

• tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés

TO FOLLOW IN OUR OUTDOOR MARQUEE:

TWO APPETISERS TO BE CHOSEN AMONG:

• Warm octopus and shrimps salad served in pistachio crust with mashed mango and papaya
• Asparagus mould with parmesan and Porcini mushrooms Chantilly
• Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
• Goose carpaccio with rocket and parmigiano
• Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
• Salad of porcini mushrooms and parmigiano (vegetarian)
• Umbrian bread salad with lobster medallions
• Salmon tartare with fennel and dijon mustard
• Prosciutto and cheese crepes with black norcia truffles
• Shrimp cocktail
• Pears with gorgonzola and walnuts (vegetarian)
• Tuna carpaccio with balsamic vinegar and pine nuts
• Cheese fondue with black norcia truffles (vegetarian)
• Traditional umbrian antipasto
• Prosciutto and cantaloupe
• Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
• Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
• Scampi with smoked swordfish, fennel and rose’ ppeppercorns
• Sea bass tartar, avocado and cashew nut
• Scallop with calvados and fried apples
• Omelette of quail eggs, prawns and truffle
• Squid ink mush with squid julienne and cherry tomatoes
• Foie gras sorbet, red prawns and peaches
• Goose carpaccio with rocket and parmigiano

FIRST COURSES (CHOICE OF TWO):

• Black thin noodles with smoked tench
• Noodles with white duck ragout
• Bolognese-style lasagna
• Spinach gnocchi with gorgonzola (vegetarian)
• Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
• Risotto with porcini mushrooms (vegetarian)
• Risotto with mediterranean vegetables (vegetarian)
• Lasagna with salmon and asparagus
• Risotto with scampi (langoustines)
• Cream of chickpeas with scampi (langoustines) and rosemary
• Polenta with seafood sauce
• Lobster velouté
• Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
• Paccheri with scampi (langoustines) and pecorino di fossa cheese
• Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
• Polenta with porcini mushrooms and cheese fondue (vegetarian)
• Linguine with lobster
• Risotto with Gorgonzola cheese, pears and champagne
• Noodles pasta with asparagus and salted ricotta cheese
• Cream of porcini mushrooms and black truffle
• Velouté sauce of sturgeon and chives
• Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
• Ravioli pasta of pumpkin, parmesan cheese and pine nut
• Squid ink noodles, squid and langoustine

ONE MAIN COURSE TO BE CHOSEN AMONG:

• Gold perch fillet with sage
• Orange Sturgeon
• Filet of beef with a sauce of brunello di montalcino wine
• Entrecôte with green peppercorns
• Roast suckling pig with herbs from lake trasimeno
• Salmon in gelatin
• Roast lamb with juniper and rosemary
• Pork filet with pears and red wine
• Entrecôte with gorgonzola
• Filet with porcini mushrooms
• Sea bass with olives, pine nuts and crispy potatoes
• Flan with asparagus and Parmigiano (vegetarian)
• Mediterranean vegetable flan with a tomato coulis (vegetarian)
• Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
• Veal with tuna sauce
• Roast beef with treviso radicchio
• Roasted gilthead bream with garden vegetables
• Sea bass with caper’s flowers and rose’ wine
• Sea bream with caribbean lime
• Prawns in chardonnay style
• Sea bass of Pantelleria muscat wine and cherry tomatoes
• Sea bream with olives, aubergine and capers
• Red snapper with Brussels sprouts and Norcia black truffle
• Sturgeon escalope with oranges and red currant
• Pork fillet with apples and beer
• Pork fillet with gorgonzola cheese and nuts
• chicken cacciatore (a spicy version with tomatoes and rosemary)
• chicken supreme with Marsala
• chicken supreme with lemon
• classic roast chicken

ONE SIDE DISH TO BE CHOSEN AMONG:

• Steamed potatoes
• Country-style potatoes
• French-fried potatoes (chips)
• Mixed salad
• Grilled vegetables
• Brussels sprouts sautéed with butter and parmigiano
• Oven-roasted radicchio
• Spinach sautéed with butter and parmigiano
• Turnips sautéed with garlic, oil and chili pepper

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

DESSERTS

• 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 OR TEA

Treat your guests to a taste of Da Luciano’s exquisite Umbrian cuisine with this 6-course variation on the great restaurant’s wedding menu.

This very special 6-course menu showcases Da Luciano’s revered Umbrian cuisine at its finest. With a choice of two appetisers, one first course, followed by two main courses, Menú Traviata presents an extravagant tour of classic Umbrian flavours.

The menu includes 6 courses plus the wedding cake, as follows:

• an aperitif served around the pool
• 2 appetisers per person
• 1 first course per person
• 2 main courses with side dishes per person
• the wedding cake or a selection of desserts
• coffee or tea

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

WELCOME APERITIF AROUND THE POOL:

• tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés

TO FOLLOW IN OUR OUTDOOR MARQUEE:

TWO APPETISERS TO BE CHOSEN AMONG:

• Warm octopus and shrimps salad served in pistachio crust with mashed mango and papaya
• Asparagus mould with parmesan and Porcini mushrooms Chantilly
• Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
• Goose carpaccio with rocket and parmigiano
• Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
• Salad of porcini mushrooms and parmigiano (vegetarian)
• Umbrian bread salad with lobster medallions
• Salmon tartare with fennel and dijon mustard
• Prosciutto and cheese crepes with black norcia truffles
• Shrimp cocktail
• Pears with gorgonzola and walnuts (vegetarian)
• Tuna carpaccio with balsamic vinegar and pine nuts
• Cheese fondue with black norcia truffles (vegetarian)
• Traditional umbrian antipasto
• Prosciutto and cantaloupe
• Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
• Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
• Scampi with smoked swordfish, fennel and rose’ ppeppercorns
• Sea bass tartar, avocado and cashew nut
• Scallop with calvados and fried apples
• Omelette of quail eggs, prawns and truffle
• Squid ink mush with squid julienne and cherry tomatoes
• Foie gras sorbet, red prawns and peaches
• Goose carpaccio with rocket and parmigiano

ONE FIRST COURSE TO BE CHOSEN AMONG:.

• Black thin noodles with smoked tench
• Noodles with white duck ragout
• Bolognese-style lasagna
• Spinach gnocchi with gorgonzola (vegetarian)
• Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
• Risotto with porcini mushrooms (vegetarian)
• Risotto with mediterranean vegetables (vegetarian)
• Lasagna with salmon and asparagus
• Risotto with scampi (langoustines)
• Cream of chickpeas with scampi (langoustines) and rosemary
• Polenta with seafood sauce
• Lobster velouté
• Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
• Paccheri with scampi (langoustines) and pecorino di fossa cheese
• Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
• Polenta with porcini mushrooms and cheese fondue (vegetarian)
• Linguine with lobster
• Risotto with Gorgonzola cheese, pears and champagne
• Noodles pasta with asparagus and salted ricotta cheese
• Cream of porcini mushrooms and black truffle
• Velouté sauce of sturgeon and chives
• Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
• Ravioli pasta of pumpkin, parmesan cheese and pine nut
• Squid ink noodles, squid and langoustine

MAIN COURSES (CHOICE OF TWO)

• Gold perch fillet with sage
• Orange Sturgeon
• Filet of beef with a sauce of brunello di montalcino wine
• Entrecôte with green peppercorns
• Roast suckling pig with herbs from lake trasimeno
• Salmon in gelatin
• Roast lamb with juniper and rosemary
• Pork filet with pears and red wine
• Entrecôte with gorgonzola
• Filet with porcini mushrooms
• Sea bass with olives, pine nuts and crispy potatoes
• Flan with asparagus and Parmigiano (vegetarian)
• Mediterranean vegetable flan with a tomato coulis (vegetarian)
• Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
• Veal with tuna sauce
• Roast beef with treviso radicchio
• Roasted gilthead bream with garden vegetables
• Sea bass with caper’s flowers and rose’ wine
• Sea bream with caribbean lime
• Prawns in chardonnay style
• Sea bass of Pantelleria muscat wine and cherry tomatoes
• Sea bream with olives, aubergine and capers
• Red snapper with Brussels sprouts and Norcia black truffle
• Sturgeon escalope with oranges and red currant
• Pork fillet with apples and beer
• Pork fillet with gorgonzola cheese and nuts
• chicken cacciatore (a spicy version with tomatoes and rosemary)
• chicken supreme with Marsala
• chicken supreme with lemon
• classic roast chicken

TWO SIDE DISHES TO BE CHOSEN AMONG:

• Steamed potatoes
• Country-style potatoes
• French-fried potatoes (chips)
• Mixed salad
• Grilled vegetables
• Brussels sprouts sautéed with butter and parmigiano
• Oven-roasted radicchio
• Spinach sautéed with butter and parmigiano
• Turnips sautéed with garlic, oil and chili pepper

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

DESSERTS

• 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 OR TEA

Menú Trovatore presents a stunning 7-course tour of classic Umbrian cuisine courtesy of Da Luciano, one of central Italy’s most revered restaurants.

An extravagant, wide-ranging 7-course menu with something for everyone, Trovatore allows your guests to sample two of dishes from each course.

The menu includes 7 courses plus the wedding cake, as follows:

• an aperitif served around the pool
• 2 appetisers per person
• 2 first courses per person
• 2 main courses with side dishes per person
• the wedding cake
• coffee or tea

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.

This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

Therefore, a menu listing appetisers, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

WELCOME APERITIF AROUND THE POOL:

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

TO FOLLOW IN OUR OUTDOOR MARQUEE:

APPETISERS (CHOICE OF TWO)

• Warm octopus and shrimps salad served in pistachio crust with mashed mango and papaya
• Asparagus mould with parmesan and Porcini mushrooms Chantilly
• Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
• Goose carpaccio with rocket and parmigiano
• Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
• Salad of porcini mushrooms and parmigiano (vegetarian)
• Umbrian bread salad with lobster medallions
• Salmon tartare with fennel and dijon mustard
• Prosciutto and cheese crepes with black norcia truffles
• Shrimp cocktail
• Pears with gorgonzola and walnuts (vegetarian)
• Tuna carpaccio with balsamic vinegar and pine nuts
• Cheese fondue with black norcia truffles (vegetarian)
• Traditional umbrian antipasto
• Prosciutto and cantaloupe
• Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
• Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
• Scampi with smoked swordfish, fennel and rose’ ppeppercorns
• Sea bass tartar, avocado and cashew nut
• Scallop with calvados and fried apples
• Omelette of quail eggs, prawns and truffle
• Squid ink mush with squid julienne and cherry tomatoes
• Foie gras sorbet, red prawns and peaches
• Goose carpaccio with rocket and parmigiano

FIRST COURSES (CHOICE OF TWO)

• Black thin noodles with smoked tench
• Noodles with white duck ragout
• Bolognese-style lasagna
• Spinach gnocchi with gorgonzola (vegetarian)
• Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
• Risotto with porcini mushrooms (vegetarian)
• Risotto with mediterranean vegetables (vegetarian)
• Lasagna with salmon and asparagus
• Risotto with scampi (langoustines)
• Cream of chickpeas with scampi (langoustines) and rosemary
• Polenta with seafood sauce
• Lobster velouté
• Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
• Paccheri with scampi (langoustines) and pecorino di fossa cheese
• Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
• Polenta with porcini mushrooms and cheese fondue (vegetarian)
• Linguine with lobster
• Risotto with Gorgonzola cheese, pears and champagne
• Noodles pasta with asparagus and salted ricotta cheese
• Cream of porcini mushrooms and black truffle
• Velouté sauce of sturgeon and chives
• Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
• Ravioli pasta of pumpkin, parmesan cheese and pine nut
• Squid ink noodles, squid and langoustine

MAIN COURSES (CHOICE OF TWO)

• Gold perch fillet with sage
• Orange Sturgeon
• Filet of beef with a sauce of brunello di montalcino wine
• Entrecôte with green peppercorns
• Roast suckling pig with herbs from lake trasimeno
• Salmon in gelatin
• Roast lamb with juniper and rosemary
• Pork filet with pears and red wine
• Entrecôte with gorgonzola
• Filet with porcini mushrooms
• Sea bass with olives, pine nuts and crispy potatoes
• Flan with asparagus and Parmigiano (vegetarian)
• Mediterranean vegetable flan with a tomato coulis (vegetarian)
• Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
• Veal with tuna sauce
• Roast beef with treviso radicchio
• Roasted gilthead bream with garden vegetables
• Sea bass with caper’s flowers and rose’ wine
• Sea bream with caribbean lime
• Prawns in chardonnay style
• Sea bass of Pantelleria muscat wine and cherry tomatoes
• Sea bream with olives, aubergine and capers
• Red snapper with Brussels sprouts and Norcia black truffle
• Sturgeon escalope with oranges and red currant
• Pork fillet with apples and beer
• Pork fillet with gorgonzola cheese and nuts
• chicken cacciatore (a spicy version with tomatoes and rosemary)
• chicken supreme with Marsala
• chicken supreme with lemon
• classic roast chicken

SIDE DISHES (CHOICE OF TWO)

• Steamed potatoes
• Country-style potatoes
• French-fried potatoes (chips)
• Mixed salad
• Grilled vegetables
• Brussels sprouts sautéed with butter and parmigiano
• Oven-roasted radicchio
• Spinach sautéed with butter and parmigiano
• Turnips sautéed with garlic, oil and chili pepper

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

DESSERTS

• 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 OR TEA

Da Luciano’s most extravagant 8-course wedding menu presents a traditional Italian wedding feast that’s certain to thrill your guests.

Menú Aida offers the most complete 8-course presentation of Da Luciano’s stunning Umbrian wedding menu.

The menu includes 8 courses plus the wedding cake, as follows:

• an aperitif served around the pool
• 3 appetisers per person
• 2 first courses per person
• 2 main courses with side dishes per person
• the wedding cake
• coffee or tea

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.

This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

Therefore, a menu listing appetisers, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!

Vegetarians will be served an alternative to every non-vegetarian dish served to the other

guests, thus enjoying the same number of courses as everyone else.

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

WELCOME APERITIF AROUND THE POOL:

• tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés

TO FOLLOW IN OUR OUTDOOR MARQUEE:

APPETISERS (CHOICE OF THREE)

• Warm octopus and shrimps salad served in pistachio crust with mashed mango and papaya
• Asparagus mould with parmesan and Porcini mushrooms Chantilly
• Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
• Goose carpaccio with rocket and parmigiano
• Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
• Salad of porcini mushrooms and parmigiano (vegetarian)
• Umbrian bread salad with lobster medallions
• Salmon tartare with fennel and dijon mustard
• Prosciutto and cheese crepes with black norcia truffles
• Shrimp cocktail
• Pears with gorgonzola and walnuts (vegetarian)
• Tuna carpaccio with balsamic vinegar and pine nuts
• Cheese fondue with black norcia truffles (vegetarian)
• Traditional umbrian antipasto
• Prosciutto and cantaloupe
• Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
• Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
• Scampi with smoked swordfish, fennel and rose peppercorns
• Sea bass tartar, avocado and cashew nut
• Scallop with calvados and fried apples
• Omelette of quail eggs, prawns and truffle
• Squid ink mush with squid julienne and cherry tomatoes
• Foie gras sorbet, red prawns and peaches
• Goose carpaccio with rocket and parmigiano

FIRST COURSES (CHOICE OF TWO)

• Black thin noodles with smoked tench
• Noodles with white duck ragout
• Bolognese-style lasagna
• Spinach gnocchi with gorgonzola (vegetarian)
• Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
• Risotto with porcini mushrooms (vegetarian)
• Risotto with mediterranean vegetables (vegetarian)
• Lasagna with salmon and asparagus
• Risotto with scampi (langoustines)
• Cream of chickpeas with scampi (langoustines) and rosemary
• Polenta with seafood sauce
• Lobster velouté
• Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
• Paccheri with scampi (langoustines) and pecorino di fossa cheese
• Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
• Polenta with porcini mushrooms and cheese fondue (vegetarian)
• Linguine with lobster
• Risotto with Gorgonzola cheese, pears and champagne
• Noodles pasta with asparagus and salted ricotta cheese
• Cream of porcini mushrooms and black truffle
• Velouté sauce of sturgeon and chives
• Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
• Ravioli pasta of pumpkin, parmesan cheese and pine nut
• Squid ink noodles, squid and langoustine

MAIN COURSES (CHOICE OF TWO)

• Gold perch fillet with sage
• Orange Sturgeon
• Filet of beef with a sauce of brunello di montalcino wine
• Entrecôte with green peppercorns
• Roast suckling pig with herbs from lake trasimeno
• Salmon in gelatin
• Roast lamb with juniper and rosemary
• Pork filet with pears and red wine
• Entrecôte with gorgonzola
• Filet with porcini mushrooms
• Sea bass with olives, pine nuts and crispy potatoes
• Flan with asparagus and Parmigiano (vegetarian)
• Mediterranean vegetable flan with a tomato coulis (vegetarian)
• Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
• Veal with tuna sauce
• Roast beef with treviso radicchio
• Roasted gilthead bream with garden vegetables
• Sea bass with caper’s flowers and rose’ wine
• Sea bream with caribbean lime
• Prawns in chardonnay style
• Sea bass of Pantelleria muscat wine and cherry tomatoes
• Sea bream with olives, aubergine and capers
• Red snapper with Brussels sprouts and Norcia black truffle
• Sturgeon escalope with oranges and red currant
• Pork fillet with apples and beer
• Pork fillet with gorgonzola cheese and nuts
• chicken cacciatore (a spicy version with tomatoes and rosemary)
• chicken supreme with Marsala
• chicken supreme with lemon
• classic roast chicken

SIDE DISHES (CHOICE OF TWO)

• Steamed potatoes
• Country-style potatoes
• French-fried potatoes (chips)
• Mixed salad
• Grilled vegetables
• Brussels sprouts sautéed with butter and parmigiano
• Oven-roasted radicchio
• Spinach sautéed with butter and parmigiano
• Turnips sautéed with garlic, oil and chili pepper

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

DESSERTS

• 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 OR TEA

We go to great lengths to create a magical atmosphere every time we host a wedding reception at one of our beautiful villas.

We know what an important part the reception plays in most weddings and we’ve had many years to master the art of getting it just right. The following description outlines our proposed reception itinerary for any of Luciano’s menus. This includes Menu Tosca, Menu Rigoletto, Menu Traviata, Menu Trovatore or Menu Aida.

Set among age-old olive trees. with stunning lakeside views providing a wonderful backdrop, a welcome cocktail will be served by the pool. A string quartet will provide a pleasant musical accompaniment.

Pineapples, citrons and watermelons will be sculpted to create charming animals used to decorate the table for the bounteous poolside buffet.

Vol-au-vents, fruit skewers, prosciutto and cantaloupe, chunks of Parmigiano with green-tomato preserves, mini-pizzas, deep-fried vegetables and more will be served on antique mirrors.

The group will then move towards the marquee area and guests will be seated at tables.

A string quartet, or, if desired, music selected from CDs will accompany the dinner, with individual servings of appetisers, first course, second course and vegetables. Lastly, the wedding cake will be served.

While the bride and groom have their pictures taken, the waiters will lay out the dessert, also serving the wedding cake.

After dessert coffee will be served.

The entire reception is created to reflect traditional characteristics that are in keeping with the Italian setting. Evocative aspects of traditional Tuscan and Umbrian culture will feature throughout, including delicious local cuisine, decorations and table settings.

Over many years and hundreds of weddings we’ve refined the art of the wedding reception.

The entire reception is created to reflect traditional characteristics that are in keeping with the Italian setting. Evocative aspects of traditional Tuscan and Umbrian culture will feature throughout, including delicious local cuisine, decorations and table settings.

Luciano’s stunning catering is always beautifully presented. Here’s a summary of the table settings that accompany our Catering Luciano menus.

Description of table settings for guests

• Round porcelain dishes from Richard Ginori with relief
• Glassware: crystal goblets
• Flatware in silver-plated steel

Tables

• Round table, diameter 110 to seat 5 – diameter 160 to seat 8
• Round table, 6 meters, to seat 28
• Imperial table (rectangular or square table, much larger than usual, where all the guests are seated around the table for a maximum of 24 seats) to be constructed as required
• Chairs Thonet

Table linens

• Tablecloths and napkins in Flanders fabric (cotton and silk), colors: cream, blue, red, gold.
• Please let us know which color you have chosen.

Composition for each table setting:

• Charger plate
• Napkin
• Three crystal glasses (water, wine, champagne)
• 2 forks, 1 knife, 1 dessert fork and a fruit knife
• 4 Richard Ginori porcelain plates
• Printed menu with the name of the bridal couple.