WEDDING MENU

Menu "Banchetto dei Sofisti"

Cocktail

Petite "mouth watering" of typical Sicilian cheese and salami

Sicilian Tempura e light fried canapes

Chilled cherry tomatoes shooters with cured langoustines

Golden beans velouté with citron mussels

Assorted typical Sicilian bread and pesto

Razor clams with Sicilian ratatouille and toasted barley

Appetizers

Fresh anchoivies and eggplant timbali with citrus sauce

Lamb consomme with crispy baby violet artichokes and Ragusano cheese quenelle

Pasta

Pressed durum flour spaghetti with monk fish, Sicilian pesto and Lentini brad crumbs

Risotto with seafood ragout and crispy baby red beet

Sorbet

Typical lemon sorbet with Wild strawberries

Main course

Almond crusted Tuna with prickly pears sauce and seafood cuscus

Baby lamb with mint essence and braised walnut lentils

Dessert

Eucalyptus honeyed panna cotta with peach tart and Passito - Orange Sauce

Seasonal fruit cut

Wedding Cake

Menu "Defeion"

Cocktail

Petite "mouth watering" of typical Sicilian cheese and salami

Sicilian Tempura and light fried canapes

Cauliflower pannacotta with glazed clam

Petite tuna tartare with its botargo and citrus essence

Assorted typical Sicilian bread and pestos

Variation of escargot in classic tomato sauce and red garlic

Appetizers

Wild fennel cured seabas with onion confit and red shrimp

Bby Octupus and botargo salad with light goat cheese cream

Pasta

Black suckling pig tortelli in hen and hezelnut broth

Risotto with custaceon, zucchini and provola cheese

Sorbet

Green melon sorbet with sun dried prickly pears moutarde

Main course

Salmoriglio Sword fish with Crescione flan and Siracusa Potatoes

Dessert

Warm Chocolate flan with pistacchio gelato and clementine sauce

Seasonal fruit cut

Wedding Cake

Menu Fusion

Cocktail

Prickly pears gazpacho shooters with oyster in suspension

Oshi Zushi, Toro, in house pickled ginger, vanilla Wasabi and golden Enoki

Arugola and sea bass sashimi roll with pomegranate vinaigrette

Semolina petite gnocchi with pine nuts, eggplant caviar and scallops

Appetizers

Lobster and mango brunoise salad with saffron toasted cereal and Clementine

Foie Gras torchon, toasted brioche and Etna pickled cherries

Soup

Red shrimp consommé with spelt, red bell peppers reduction and shrimp sashimi

Pasta

Spinach gnocchi with scallops and almond milk

Tripe broth risotto with roasted langoustines and ink cuttlefish potatoes

Sorbet

Pink grapefruit sorbet with Sake jelè

Main course

Black seabass with parsnips, wild spinach and Saffron-vanilla sauce

Double rib lamb chops with cassuolet of summer beans and rosemary sauce

Dessert

Cherries and blood orange confit with candied wild fennel and mascarpone sorbet

Petit Four

Wedding Cake

Menu Isola Bella

Cocktail

Petite Blue fin tuna roulades with poppy seeds and ricotta bread

Duckbill fish tartar with pickled quail yolk

Petite turbans of smoked provola prosciutto and zucchini with pumpkin puree

Hamachi, Ponzu, honey fennel slaw and Campari

Appetizers

Colonnata bacon sole with Toro tartar and pink salt and pepper

Buffalo tenderloin carpaccio with its own milk mayonnaise and spicy seafood

Soup

Lobster consommé, foie gras agnolotti and crispy seafood

Pasta

Orecchiette with Sicilian broccoli and clams

Cuttlefish ink risotto, cuttlefish and scallops tempura

Sorbet

Blood orange sorbet with diced gingered yogurt semifreddo

Main course

Prosciutto wrapped monk fish with cantaloupe pearls in saffron confit and asparagus bouquet

Pine nuts crusted veal chop over Primosale chesse and eggplant timbali

Dessert

Pears and liquorice tart with chocolate ice cream and pistachio sauce

Petit Four

Wedding Cake

The above menus are only suggestive. For further information and for a personalized menu, please feel free in contacting our Wedding specialist.