Medieval Monastary in Gaiole

Aperitif with small hot and cold bites

Local Tuscan Pecorino "package" with a tomato fondue sauce

Vegetable strudel with a basil sauce

Hand made chestnut flour ravioli pasta with a ricotta and wild mushroom filling

Small very wide lasagnette noodles (hand made) with a rabbit ragout

Great cut of beef roasted on a spit

Sauteed potatoes and rapini

Chocolate gerrine with mint sauce

Wedding cake

Prosecco Champagne

Red and white wines and dessert with for the cake.

OR

Aperitif with hot and cold bites

Puff pastry with salmon filling and chive sauce

Rolled roasted rabbit with artichoke sauce

Risotto with Chianti wine and chicken

Pappardelle pasta with wild boar ragout

Saddle of veal baked in the oven with Tuscan herbs

Roasted potatoes and a vegetable mold

Pear wrapped in pastry with wine and pistacio sauce

Wedding Cake

Prosecco Champagne

Red and white wines and dessert with the cake.

There are other menus and these are just a start.