Tuscan banquet

TUSCAN BANQUET

 

function

(Sample only)

(minimum 15 people)

FROM:

$50 = 2 courses

$65 = 3 courses

PRIMI

FIRST COURSES

(All Pasta Homemade)

BRUSCHETTA

 Tuscan Bread with assorted toppings.

CALAMARI FRITTI

 Shallow fried, aioli and Gremolata.

ANTIPASTO

 Assorted plate of cured Meats and pickled Vegetables.

SALMONE

Sugar-cured fillet of Atlantic Salmon topped with Dill.

CAPRESE SALAD

Buffalo Mozzarella on vine-ripened Tomatoes with fresh Basil.

VITELLO TONNATO

Poached fillet of veal on tuna and caper aioli

SPAGHETTI AMATRICIANA

Tomato and pancetta sauce

RAVIOLI

Filled with beef, Bolognese sauce

PAPPARDELLE

Flat wide noodles, forest mushrooms and truffle paste, Reggiano shavings

GNOCCHI

Porcini and veal cheek ragu`

TORTELLONI

Pasta pockets filled with ricotta and spinach, beef ragu`or Napoletana

SECONDI

MAIN COURSES

OSSOBUCO

Slow cooked Veal shank in a light Tomato sauce with Orange gremolata, served on Saffron risotto.

GALLETTO

Char-grilled half-young Chicken served on a bed of roasted Mediterranean Vegetables, topped with Salsa Verde.

BRASATO

Veal cheeks braised with Porcini, served with Potato gnocchi.

BUGLIONE

Lamb shoulder slow cooked in rich tomato and red wine sauce, served with polenta

FILETTO DI MAIALE

Fillet of Pork wrapped in Prosciutto and Sage, served on peperonata

AGNELLO

Lamb shanks braised in Lemon thyme,yellow and red Capsicum.

ANATRA

Duck breast marinated in Rosemary and Red wine, pan-seared and served on Beetroot and Mascarpone risotto.

MAIALINO

Baked young Pig served with Crackling, on green Apple compote and sweet Potatoes.

PIZZAIOLA

Veal fillet minute steaks topped with prosciutto and mozzarella finished in origano passata

CONIGLIO

Farmed Rabbit braised and served on soft Lemon risotto.

FILETTO

Fillet of beef on truffled potato crash topped with forest mushroom demi-glace

DOLCI

DESSERTS

TIRAMISÙ

Layers of savoiardi Biscuits soaked in Coffee and Marsala, with Mascarpone.

PANNA COTTA

“Cooked Cream”, with vanilla bean and Orange zest, served on Strawberry coulis.

TORTA AL CIOCCOLATO

Flourless Chocolate cake served on Crème anglaise with Rhubarb compote and Ice cream.

COPPA DI FRUTTA

Cup of marinated mixed Berries with “Strega” Mascarpone.