Mediterranean buffet

Antipasti – Finely tuned delicacies to start with.

• Insalata Caprese di Bufala
  Colorful tomatoes with buffalo mozzarella, fresh basil, olive oil, and balsamic reduction.
• Vitello Tonnato
  Thinly sliced veal served with a creamy tuna and caper sauce and caper berries.
• Antipasti-Mix alla Griglia
  Grilled zucchini, eggplant, bell peppers, and mushrooms marinated in olive oil and herbs.
• Carpaccio di Manzo con Parmigiano
  Tender beef carpaccio with arugula, lemon olive oil, and shaved Parmigiano Reggiano.
• Insalata di Mare
  Light seafood salad with shrimp, calamari, and celery, refined with lemon, potatoes, and parsley.

Secondi – Meat & fish dishes – Hearty, Mediterranean, and prepared with sophistication.

• Saltimbocca alla Romana
  Tender veal medallions with Parma ham and sage, tossed in white wine sauce.
• Salmon fillet “alla Siciliana”
  Salmon with lemon, rosemary, sun-dried tomatoes, and olives in foil
• Pollo al Rosmarino
  Oven-baked rosemary and lemon chicken with garlic and coarse sea salt.
• Brasato al Barolo
  Tender braised beef in full-bodied Barolo wine with root vegetables
• Filetto di Pesce con Salsa Verde
  Sole or sea bass fillet on Mediterranean vegetables, served with herb salsa.

Side dishes – Contorni

• Freshly sautéed spinach flavored with soffritto
• ⁠Broccoli with almonds and clarified butter
• ⁠Oven-baked potatoes with sea salt, thyme, and garlic
• ⁠Peperonata bell peppers with capers

Dolci – Dessert – A sweet finish with an Italian heart

• Tiramisu Tradizionale
  Classic tiramisu with mascarpone cream, espresso, and a hint of amaretto.
• Panna Cotta alla Vaniglia
  Delicate vanilla cream with a wild berry fruit sauce
• Italian almond and lemon cake
  With pine nuts and powdered sugar, served with sweet ricotta cream – just like Nonna used to make

Antipasti – Finely tuned delicacies to start with.

• Vitello Tonnato
  Tenderly cooked veal, thinly sliced and served with a delicate tuna cream and capers, accompanied by fresh lemon zest.
• Modern Caprese salad
  A colorful variety of tomatoes with creamy buffalo mozzarella, fresh basil, balsamic pearls, and basil oil.
• Grilled antipasti platter
  Marinated zucchini, eggplant, bell peppers, mushrooms, and artichokes with sea salt, rosemary, and extra virgin olive oil.

Bread station – Pane all’ Italiana
Rustic and fragrant, ideal for dipping and enjoying.

• Freshly baked ciabatta
• Rosemary focaccia
• Mini breadsticks

Served with homemade olive tapenade, tomato pesto, and truffle butter

Main courses – Secondi alla griglia

• Grilled veal saltimbocca
  Delicate veal medallions with sage and Parma ham, grilled and served with a white wine and lemon sauce.
• Salmon fillet alla Mediterranea
  Grilled on the skin, refined with lemon thyme, olive oil, and a tapenade of sun-dried tomatoes and black olives.
• Salsiccia alla Griglia
  Original Italian coarse bratwurst from the grill, seasoned with fennel, served with grilled vegetables and mustard cream.

Side dishes – Contorni

• Rosemary triplet potatoes
  Roasted with coarse sea salt, garlic, and olive oil
• Caprese pasta salad
  With mini mozzarella, cherry tomatoes, basil, and arugula in a light balsamic dressing.
• Grilled vegetables alla griglia
  Zucchini, bell peppers, eggplant, and red onions, marinated with herbs de Provence

Dessert – Dolce Finale

• Tiramisu in a glass
  Traditional with mascarpone, espresso, amaretto, and cocoa – lovingly layered and served chilled