The Dinner Menu:
Hors d'oeuvres
Passed tarts, vol-au-vents, carpaccio, Tuscan bread salad and assorted canap?s
Appetizer Buffet consisting of:
Assortment of fried seasonal vegetables
Assortment of charcuterie: Cinta Senese ham, Tuscan salami and local cold cuts
Sheep cheese (Pienza pecorino) served with jams and honey (vegetarian)
Spicy croutes (vegetarian), tuna mousse, and croutes with Tuscan-style chicken livers.
Flatbread with Norcia prosciutto or arugula and stracchino cheese
First course:
Trenette with pesto
Smoked penne
Filled pasta (bonbons) with truffle and cream sauce
Tagliatelle with boar sauce
Stars shaped pasta with cherry tomatoes and arugula sauce
Pancakes with tomatoes sauce, cream and b?chamel
Risotto with Prosecco and saffron
Main courses:
Freshly sliced roast leg of pork
Mixed grill (chicken, pork, duck, guinea hen)
Carpaccio of warm vegetables with cavern-aged cheese
Roast loin of beef with Montalcino red wine
Beef cuts with Rosemary
Fillet of pork with aromatic herbs
Mille-feuille of eggplant buffalo mozzarella and tomato
Side dishes:
Vegetables au gratin
Vegetables saut?ed in butter
Small flan of artichokes or seasonal veggies
Salad
Roast Potatoes
Dessert:
Wedding Cake
Chocolate fountain with fresh fruit skewers
Drinks:
Coffee
Tea
Soda
Open Bar (Be warned, the wedding will be heavily photographed in the event of any drunken antics)
