Banqueting Menu Spring
Carpaccio classico con Salsa Cipriani
Thinly sliced raw prime beef seasoned with classic Cipriani sauce
Duo di Ravioli farciti al Branzino e Finocchietto selvatico in "guazzetto" leggero
A combination of home made ravioli filled with sea-bass and wild fennel in a light "guazzetto" jus
Pennette di Gargano con Rucola, Pomodoro datterino al Peperoncino
"Penne" with spicy, rucola, cherry tomatoes sauce
Branzino in Crosta di Sale marino con Pomodoro fresco marinato al Basilico
Sea Bass baked in a sea salt crust, marinated tomatoes with fresh basil
Filetto di Manzo servito con Salsa al Marsala secco Spinaci con Uvette e Pinoli
Sautéed beef fillet with dry Marsala wine sauce spinach leaves with raisins and pine nuts
Friandises
Caffè
Coffee
Contact our Food & Beverage Deparment for more culinary inspirations...
