docWedding Menu - Grand Hotel Dino
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Wedding Menu - Grand Hotel Dino
Weddings Grand Hotel Dino And finally, magically ending Your most beautiful day, You will be our guests in a Junior Suite with stunning views of the Borromeo Gulf. In the following pages You will find some menu suggestions, fully customizable according to Your requests The Grand Hotel Dino offers a beautiful scenery for the organization of Your wedding reception. In an atmosphere of refined elegance You will find a team of Chef, staff friendly and efficient and a bouquet of attention to make the event to measure of Your dreams Wedding menu “Helios” Petals of swordfish with pink grapefruit and Taggiasche olives tapenade 鵷鵸 Risotto selection Carnaroli with saffron, monkfish and orange and Mezzi paccheri di Gragnano pasta with cheese, black pepper, crunchy bacon and broad beans 鵷鵸 Bluefin tuna in sesame crust and sauce with balsamic vinegar of Modena Field salads 鵷鵸 Exotic fruit’s sorbet 鵷鵸 Sliced Piedmont beef sirloin grilled with upper of Bearnaise sauce Parmentier potatoes Bouquet of seasonal vegetables 鵷鵸 Cubes of fresh fruit in a waffle with Grand Marnier parfait, peach coulis 鵷鵸 Wedding Cake 鵷鵸 Coffee Aperitif Champagne Cocktail Sparkling Brut - Fruit juices Variety of hot pretzels - Pizzette Fruit skewers Assortment of canapés (6 quality) Parmesan Fried Sage Zucchini flowers Stuffed olives Prawns in breadcrumbs Wines Gavi d.o.c.g. Langhe Nebbiolo d.o.c. Spumante Brut Metodo Classico Brachetto d’Acqui d.o.c.g. Mineral Water Wedding menu “Iris” The appetizers and entrées at the buffet (in the garden or in the Royal Room) Prosecco of Valdobbiadene - The orange and grapefruit juices Champagne Cocktail - tropical fruit Cocktail non-alcoholic Parma ham and salami Ossola cut with variety of breads and homemade breadsticks Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans In the main restaurant Maltagliati home-made pasta with cooked shrimps, candied citrus peel and fillets of roasted almonds 鵷鵸 Risotto selection “Bianchetti” with red chicory, Amarone wine and Toma cheese 鵷鵸 Grape-strawberry sorbet 鵷鵸 Sliced sirloin of beef with sauce Perigaurdine and small flan of Ratte potatoes Mixed vegetables in season 鵷鵸 Pralinè soft ice-cream, red berries and raspberry sauce 鵷鵸 Wedding Cake 鵷鵸 Coffee Wines Erbaluce delle colline novaresi d.o.c. Cabernet d.o.c. Spumante Brut Metodo Classico Brachetto d’Acqui d.o.c.g. Mineral water Wedding menu “Atena” Raw ham Langhirano with dried pineapple and melon pearls 鵷鵸 Salad of octopus and shrimp with diced potatoes and citrus emulsion 鵷鵸 Lasagna gratinated with vegetables and cream of Raschera cheese and Risotto selection “Bianchetti” with calamari rings, shrimp and arugula pesto 鵷鵸 Baked sea bream with fava beans and crispy sauce Sherry 鵷鵸 Green apple sorbet 鵷鵸 Boneless baked Loin of veal with cream of Toma Piemontese and chopped hazelnuts Basket of potatoes with bouquet of vegetables 鵷鵸 Stewed strawberries marinated with mint, quenelle of vanilla parfait and crunchy hazelnut 鵷鵸 Wedding Cake 鵷鵸 Coffee Aperitif Champagne Cocktail Sparkling Brut - Fruit juices Variety of hot pretzels - Pizzette Fruit skewers Assortment of canapés (6 quality) Parmesan Fried Sage Zucchini flowers Stuffed olives Prawns in breadcrumbs Wines Gavi d.o.c.g. Grignolino del Monferrato d.o.c. Spumante Brut Metodo Classico Brachetto d’Acqui d.o.c.g. Mineral water Wedding menu “Ares” The appetizers and entrées at the buffet (in the garden or in the Royal Room) Prosecco of Valdobbiadene - The orange and grapefruit juices Champagne Cocktail - tropical fruit Cocktail non-alcoholic Parma ham and salami Ossola cut with variety of breads and homemade breadsticks Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans In the main restaurant Sicilian red prawns with fennel salad, oranges, toasted pine nuts and emulsion of extra-virgin olive oil 鵷鵸 Superfine Carnaroli Risotto with melted Taleggio cheese, diced pears and walnuts from Sorrento and Tagliolini noodles with ragout of sea-food, sun-dried tomatoes and candied lime peels 鵷鵸 Peach sorbet 鵷鵸 Fassone roulade of veal with herbs stuffing and Madeira sauce Chips potatoes and mixed vegetables in season 鵷鵸 Carpaccio of pineapple and orange, citrus fruit coulis with quenelle of strawberry iced mousse 鵷鵸 Wedding Cake 鵷鵸 Coffee Wines Roero Arneis d.o.c.g. Dolcetto d.o.c. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Wedding menu “Dafne” The appetizers and entrées at the buffet (in the garden or in the Royal Room) Prosecco of Valdobbiadene - The orange and grapefruit juices Champagne Cocktail - tropical fruit Cocktail non-alcoholic Parma ham and salami Ossola cut with variety of breads and homemade breadsticks Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans In the main restaurant Salad of scallops and prawns on asparagus emulsion 鵷鵸 Tortelli pasta with shellfish with julienne of squid, cherry tomatoes and oregano and Taglierini noodles with zucchini flowers, saffron cream and flakes of Castelmagno cheese 鵷鵸 Perch fillets with toasted almonds and tomatoes confit 鵷鵸 Melon sorbet with white Port wine 鵷鵸 Fillet of “Fassone” beef with lard with reduction of Madeira wine and juniper berries Potatoes parmentier Seasonal vegetables 鵷鵸 Pistachio parfait, crunchy liquorice crumble and chocolate biscuits 鵷鵸 Wedding Cake 鵷鵸 Coffee Wines Chardonnay d.o.c. Dolcetto d’ Alba d.o.c. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Wedding menu “Selene” Queen of San Daniele Smoked Trout with small vegetables 鵷鵸 Culatello ham with peaches in Muscat and fried dumplings 鵷鵸 Macaroni “Pasta di Gragnano” with ragout of shellfish and Pachino tomatoes and Risotto with saffron, smoked Scamorza cheese and powdered Arabica coffee beans 鵷鵸 Medallions of monkfish with Mediterranean herbs Small potatoes pie 鵷鵸 Pink grapefruit sorbet 鵷鵸 Spit-roasted loin of veal with potato crispy crust and Prunent wine sauce Potatoes and mixed vegetables 鵷鵸 Grand Marnier parfait with candied orange sauce 鵷鵸 Wedding Cake 鵷鵸 Coffee Aperitif Champagne Cocktail Sparkling Brut - Fruit juices Variety of hot pretzels - Pizzette Fruit skewers Assortment of canapés (6 quality) Parmesan Fried Sage Zucchini flowers Stuffed olives Prawns in breadcrumbs Wines Pinot Grigio d.o.c. Barbera d.o.c. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Wedding menu “Artemide” Lightly smoked tuna tartare, spring onions with orange and horseradish sabayon 鵷鵸 Puff pastry with Castelmagno and vegetables coulis of cherry tomatoes and basil emulsion 鵷鵸 San Daniele ham with mango, celery and toasted pine nuts 鵷鵸 Risotto with Julienne calamari and citrus and Ravioli with “Pecorino di Pienza” cheese and pine nuts, sautéed with zucchini, curls of bacon and herb butter 鵷鵸 Fillet of sea bass with capers in bloom, bottarga and candied lemon Sautéed Mediterranean vegetables 鵷鵸 Lemon sorbet 鵷鵸 Loin of veal in a pastry crust with Ligurian olives Potatoes and mixed vegetables in season 鵷鵸 White chocolate mousse in meringue crust with diced strawberries red fruit sauce 鵷鵸 Wedding Cake 鵷鵸 Coffee Aperitif Champagne Cocktail Sparkling Brut - Fruit juices Variety of hot pretzels - Pizzette Fruit skewers Assortment of canapés (6 quality) Parmesan Fried Sage Zucchini flowers Stuffed olives Prawns in breadcrumbs Wines Bianco di Custoza d.o.c. Dolcetto d.o.c. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Wedding menu “Dioniso” Mille-feuille of carpaccio of beef, Grana Padano cheese flakes and julienne of celery with delicate citrus fruits sauce 鵷鵸 Seared shrimp on the grill, lentils Colfiorito and mixed vegetables 鵷鵸 Champagne risotto, crispy vegetables and Parmesan tulles and Sea bass ravioli with velvety sauce of crustaceans, basil and clams 鵷鵸 Turbot fillet with cherry tomatoes, cuttlefish and toasted corn 鵷鵸 Limoncello sorbet 鵷鵸 Fillet of beef browned in a pastry flavored with rosemary Potatoes and mixed vegetables in season 鵷鵸 The chocolate parfait glacé “Amedei Cru” with diced strawberries, crunchy hazelnut and red fruit sauce 鵷鵸 Wedding Cake 鵷鵸 Coffee Aperitif Champagne Cocktail Sparkling Brut - Fruit juices Variety of hot pretzels - Pizzette Fruit skewers Assortment of canapés (6 quality) Parmesan Fried Sage Zucchini flowers Stuffed olives Prawns in breadcrumbs Wines Gavi d.o.c.g. Chianti Classico d.o.c.g. Spumante Brut Metodo Classico Brachetto d’ Acqui d.o.c.g. Mineral water Wedding menu “Afrodite” The appetizers and entrées at the buffet (in the garden or in the Royal Room) Prosecco of Valdobbiadene - The orange and grapefruit juices Champagne Cocktail - tropical fruit Cocktail non-alcoholic Parma ham and salami Ossola cut with variety of breads and homemade breadsticks Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans In the main restaurant Homemade pumpkin gnocchi, cream of cheese from Crodo, julienned arugula and toasted almond flakes 鵷鵸 Risotto Carnaroli with perch fish filets 鵷鵸 Pineapple and mint sorbet 鵷鵸 Saddle of veal sautéed with foie gras and Madeira wine sauce Potatoes and mixed vegetables in season 鵷鵸 Berries in crunchy waffles with vanilla parfait strawberry coulis 鵷鵸 Wedding Cake 鵷鵸 Coffe Wines Roero Arneis d.o.c.g. Morellino di Scansano d.o.c.g. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Wedding menu “Astrea” The appetizers and entrées at the buffet (in the garden or in the Royal Room) Prosecco of Valdobbiadene - The orange and grapefruit juices Champagne Cocktail - tropical fruit Cocktail non-alcoholic Parma ham and salami Ossola cut with variety of breads and homemade breadsticks Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans In the main restaurant Tartare of lightly smoked salmon on rye bread, yogurt sauce and mixed salad with balsamic vinegar 鵷鵸 Ravioli with a filling of sea bass with light cream with saffron and vegetable noodles and Risotto with sausage Bra, fillets of Pachino tomatoes and thyme 鵷鵸 Fillet of sea bass with broccoli florets, Ligurian olives and shellfish sauce 鵷鵸 Pears sorbet with Kirsch liqueur 鵷鵸 Glazed veal loin with Erbaluce wine sauce and shallots Potatoes roesti Mixed vegetables 鵷鵸 Iced-Parfait “cheese-cake” with chocolate meringue crumble with saffron sauce and sour cherries 鵷鵸 Wedding Cake 鵷鵸 Coffee Wines Chardonnay d.o.c. Dolcetto d’ Alba d.o.c. Spumante Brut Metodo Classico Moscato d’Asti d.o.c.g. Mineral water Any special requests WINES (in lieu of the wines on the menu) White Langhe Arneis “Blangè” d.o.c. - Ceretto - Chardonnay Venezia Giulia i.g.t. - Jermann Pinot Grigio Venezia Giulia i.g.t. - Jermann - Sauvignon Collio d.o.c. - Villa Russiz Red Vino Nobile di Montepulciano d.o.c.g. La Braccesca- Antinori/Nebbiolo d’ Alba d.o.c. “Ochetti” - Renato Ratti Ghemme d.o.c.g. - Torraccia del Piantavigna / Gattinara d.o.c.g. - Travaglini Champagne Veuve Cliquot Ponsardin - Moet & Chandon - Mumm Cordon Rouge - Taittinger Brut ISLAND BUFFET “SUSHI” (in addition to the buffet of appetizers) Sushi, Sashimi, Maki, Ura-maki Tataki prepared by a Japanese chef FRUIT and DESSERT BUFFET (in place of dessert served before the Wedding cake) Assortment of pastries (8 grades) Slides and Bavarian mousse (strawberry, chocolate, peach and mango, coconut) Petals of meringues with strawberries and cream - Cream Catalana Strawberries - Composition of fresh cut fruit - pineapple in Bellavista BUFFET OF FRUIT AND CHOCOLATE (in place of dessert served before the Wedding cake) The chocolate fountain with fruit skewers, cream puffs and mash-mellow Selection of pralines, chocolates and pastries “Chupa-Chups” three chocolate Small Bavarian dark chocolate and candied orange Pineapple in Bellavista Assortment of fresh cut fruit (5 quality according to the season) Melon pearls at the Port - Strawberries with sugar cane CHAIR COVERS (ivory color) Some informations ... The menu tasting is offered by us to the Bride and Groom The composition of the menu can be customized For children it is possible to provide a dedicated menu, with the cost of Euro 50.00 for children aged between 3 and 10 years, while for those under the age of 3 years will not be applied any charge We will arrange the printing of the wedding menu (one for each guest) Upon confirmation of the wedding reception is required a deposit of Euro 1000,A second deposit of 30% of the total budgeted 30 days before the event. The balance must be paid at the end of event ...dancing fountains, fireworks... ... flying lanterns, disco, open bar, musical entertainment... printed:www.bolongaro.it Banqueting & Events Manager Giuseppe gPavan g Food & Beverage Zacchera Hotels Manager Group Zacchera Group Tel. 0323 922 201Hotels Cell. 335 644 26 47 [email protected] 0323 922 201 Cell. 335 644 26 47 [email protected]
