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    Finger Food pass around

  • Mini cocktail of marinated crab claws and fennel
  • Dor blu wrapped in marinated and baked rostbef
  • Mini papad chips with eggplant and chickpea mousse
  • Marinated cucumber with tuna mousse

    Served dinner

  • Amouse-Bouche

    Klipfish Baccala Mantecato with fresh herbs served on crostini
  • Cold starter

    Slices of smoked and marinated swordfish with green olives, capers and dill
  • Soup

    Venetian fish soup with chicken and sea food
  • Main course

    Mangalica pig tenderloin in ham, served with potato mille feuille, romanesco and salvia sauce with chanterelles

    Dessert buffet after served dinner

  • Creamy panna cotta with red currant sauce
  • Mini cannolo with creamy cheese and pistacchio mousse
  • Mini profiterole with mascarpone mousse and forest fruit sauce
  • Mini rum cupcakes with fruit jam
  • Tiramisu


  • Salad with radicchio, grilled turkey, peaches and nuts
  • Salad with sepia noodles and octopus
  • Boiled potato salad with egg and mussel meat
  • Arugula with grilled cheese, tomatoes and almond flakes

    Cold starters

  • Vitello tonnato
  • Beef carpaccio with cucumber salad, arugula and Parmesan
  • Matured ham rolls with fig mousse
  • Mini cakes with eggplant and sun-dried tomato mousse
  • Octopus terrine with capers and vinaigrette


  • Basil minestrone
  • Venetian bean soup with noodles and bacon

    Hot dishes

  • Loin piccata in tomato sauce
  • Braised duck ragout in vegetables and tarragon
    Pasta e fagioli
  • Gilthead seabream fillet in olive sauce
  • Zucchini rosti with fresh spring onion
  • Braised potatoes with tomatoes and green peas
  • Braised sea food with green vegetables and chervil

    Italian Station

  • Antipasti – Chef is serving selection of Italian delicacies like marinated olives, artichoke, cheeses, matured ham cut by Chef
  • Station with spaghetti pasta, moved to carved out Parmesan, served with parsley
  • Pasta z koła parmezanu serwowana z pietruszką, przygotowywana na oczach gości