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RECEPTION DINNER OR LUNCH will be twelve course inclusive of wine, liquer, coffee, spumante and aperitifs
Various Aperitifs with Little Starters served with:
Prosecco di Valdobbiandene
Aperitifs with and without Alcohol
3 Different Appetizers
3 Different First Courses
2 Main Courses
Various Side Dishes
1 Dessert or Sorbetto
Wedding Cake with Spumante (Champagne)
Coffee
Digestive Liquer
Red and White wines, Mineral Water
MENU SELECTION
All pasta, bread, pastry etc… is made at the Villa. They have an in-house pastry chef.
ANTIPASTI
- Blini with salmon and smoked swordfish
- Filet of sturgeon with balsamic vinegar
- Pair of giant scallops Arcadia style
- Giant Prawns with asparagus
- Smoked swordfish with toasted points and butter
- Mixed fruits of the sea salad
- Filet of veal marinated Old Florence style
- Carpaccio of beef, smoked on a bed of rucola (Annette's choice)
- Smoked breast of duck with hot toast and butter
- Golden pastry with asparagus and Fontina cheese filling
- Baked mixed vegetable molds with tomato coulis
- Savory pie with seasonal vegetable filling and Montasio cheese
FIRST COURSES
- Giant hand made ravioli with Branzino (very prized white fleshed fish)
- Stracci pasta (hand made) with shrimp and zucchini flowers (Annette's Choice)
- Stracci pasta with giant prawns and wild herbs
- Seafood Risotto
- Scampi Risotto
- Scallop Risotto
- Mini gnocchi - dumplings with crab and leek sauce
- Mini gnocchi with St. Peter's fish and tiny seasonal vegetables
- Giant Ravioli with ricotta and Norcia truffles
- Mini gnocchi with duck sauce ragout
- Crepes with Brie cheese and nut filling
- Tagliolini pasta with roasted peppers and black olives
- Stracci pasta with Porcini and Finferli - wild mushrooms
- Cream of artichoke soup with Umbrian Pecorino cheese
- Risotto with red Radicchio and smoked duck breast
MAIN COURSES
- Sea Bream roasted in the oven with orchard vegetables
- Cernia (another top fish) roasted in the oven with orchard vegetables
- Swordfish medallions Livorno style
- Grilled swordfish medallions
- Lucerna (this is a large, firm-fleshed fish) oven baked
- Mixed grilled fish from the Adriatic sea
- Shoulder of veal baked in a crust
- Duck breast in an orange sauce
- Breast of guinea fowl with crispy
- Pancetta (unsmoked bacon) and thyme
- Smoke Carpaccio of beef
- Orata (small white-fleshed fish) baked in individual parchment bags
DESSERTS
- Semifreddo (type of frozen dessert) with mixed wild berries and strawberry sauce
- Ice cream with black and red berries
- Mixed fruit salad with ice-cream
- Mixed fruit salad
- Lemon sorbetto
WEDDING CAKE
The menu selection for the rehearsal dinner is different, but I do not have that with me, it also have a different selection of desserts.
WINE LIST - HOUSE WINE
PROSECCO
Typical sparkling wine of the Province of Treviso
- Golden apple aroma, light tickling due to the bubbles
- Light taste, very fresh, fragrant and very pleasant
- Ideal of aperitif, light appetizers and delicate first courses
BIANCHESE
White wine esclusively produced for VILLA LUPPIS
- The color is very light yellow, transparent
Fruity and flowery aroma with an aftertaste of mint and almonds
- Perfect match for fish first courses, fish and white meats
- Obtained wfrom a "cuvee" of Sauvignon, Tocai and Pinot Bianco
SAUVOGNON
Wine primarily grown in the North East, Friuli and Alto Adige regions
- Golden yellow color
- Soft on the palate, balanced alcohol content, fresh but with a full taste
- Ideal for fish and full flavored first courses
RABOSO
Typical wine of the Veneto Region
- Violet Red color, intense, brilliant
- Full flavor with slight violet aftertaste
- Astringent, full flavored
- Ideal for meats and spicy dishes
CABERNET FRANC
Typical of Friuli and Veneto
- Ruby red color with violet hues
- Recognizable perfume with herb and green overtones
- Dry taste, astringent, tannic in youth, very pleasant and fresh
- Ideal for white meats with a sauce, red meats and savory first courses
MERLOT
Traditional wine of Veneto and Friuli
Ruby red
- Herb and fruit with overtones
of raspberries and berries
- Dry but soft, not aggressive
- Guinea Fowl, veal, beef and savory first courses
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