Cocktails and Gala Dinner
- Cocktail and apetizers
- Soft cheese soufflé with a pear coulis
- St. Jacques Scallops with Parmesan cheese in a “kadaif” crust
- Scorpion fish and fresh fava beans “fagottino”
- Semolina fettuccine with sausage and artichokes
- Crispy bream escalope with chicory marinated in honey and Sangiovese red wine
- Beef tornedos in a baked herb crust with spinach flowers
- Pineapple and Lime Parfait
- Coffee
- Liqueurs
- Doc House Wine
- Mineral water
Cocktails and Canapés
- Non-alcoholic and alcoholic drinks
- Sparkling white wine
- Mineral water
- Mini pizzas
- Savoury pastries
- Stuffed olives
- Tempura vegetables
- Golden mozzarella
- “Piadina Romagna” (flatbread) with soft cheese
- Flakes of parmesan cheese
- Cold meats and salami from the Montefeltro region
- Fresh, raw vegetables with an olive oil and balsamic dip.
- “Al cucchiaio” Tasters: Oysters seasoned with lemon and pepper, seafood salad, American style shrimps, “squacquerone” soft cheese mousse, “bresaola” cured raw beef rolls
- Pineapple with ham
