Proposal for a "freestanding" aperitif with fixed locations, buffet of drinks and finger food dishes, with a small angle of live cooking "caught and eaten" even with "wok" cooking for a spectacular show cooking.
“The Chagall Cocktail”
- Fantasy of fruit cocktail, citrus juice and Martini cocktail
- “Diamonds” of Parmigiano PDO and "chips" of toasted almonds
- Flavoured “Leaves” of crispy bread
- Braid of Mozzarella di Bufala Campana PDO shipped within the day specifically for the banquet, with Pachino tomatoes and basil
- Tasting of pain brulé with San Daniele raw ham PDO, tomato and wild fennel, with salmon, with cheese of our dairies, ham & cheese or ricotta cheese
- Warm Flan of Montasio cheese PDO
- Pieces of "Primo sale" cheese with rocket, cherry tomatoes and bread crusts
- Skewered shrimp & balsamic vinegar, mozzarella & tomato, salmon & cucumbers and brioche
- Shrimps in Carpaccio with wild fennel and mustard sauce
- Carpaccio of salmon marinated with Pernod and orange amberjack
- Stuffed Bruschetta
- Mini sandwich
- Cheese puffs
- Pinzimonio of crunchy vegetables
- Mousse of salmon lime and mint
- Smoked tuna by the chef with citrus and small brioche with sesame
- Salad of Basmati rice with brunoise of crustaceans and small artichokes
- Slices of octopus with balsamic vinegar
- "Thousand flavours" finger food with meat, fish and vegetables
- Our "Cones of fry" in olive oil, so crispy and light to caress the palate
- Cheese pancakes
- Tempura Shrimps and sage leaves
“Live cooking”
- The Bank of Oysters Fine de Claire open live and served with lime, lemon and raspberry vinegar with shallot
- “Wok&Fusion” of prawn tails "wok" sautéed with ginger
Download our depliant “Emotional Wedding” (PDF)
