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Signature Cocktails
Acquolina (
rum, passion fruit, sugar cane and a touch of casis
)
Bellini (
prosecco with fresh white peach puree
)
Hors d’ Oeuvre
Mini red onion tart tatin caramilizaded in balsamic vinegar
Foie gras terrine with sauteed peach in puff pastry
Avocado “panna cotta” with jalapeno syrup and cured salmon
Dinner
Fantasy of wild mushrooms with asparagus, shaved parmesan and balsamic vinaigrette
Celery root and white truffle soup covered with puff pastry
Sliced veal shank with herbs and poached pear sauce
Intermezzo - citrus sorbet
Poached lobster tower with baby zucchini, black olives and tomato aspic
Dessert
Chocolate trio
Bitter chocolate fondant with orange and Grand Marnier sauce
Flourless almond and chocolate cake
Frozen dark, white and milk chocolate mousse terrine
