Cocktail appetizers:Fave beans with goat cheese, Serrano ham, mint and pea puree
Stracciatella (torn mozzarella in cream) with fresh tomatoes and homemade pesto
Ceviche of Ponzo tuna, avocado puree and lemon mousse
Slow roasted pork belly with Castelluccio lentils
Cold fork buffet:Selection of French and Italian cheeses, garnished with fruit and nuts
Selection of Italian and Spanish sausages
Main course:Roast flower spike US Picanha served with chimichurri sauce
Pork cheeks with black beer sauce
Galantine of landes chickens stuffed with mushrooms with Albufera sauce with foie gras
Potato gnocchi with truffle sauce and parmesan
Smoked mashed potatoes
Salads:Salad with pears, hazelnuts, watercress and walnut dressing
Panzanella - baked ciabatta bread, extra virgin olive oil Frantoia basil and two kinds of tomatoes
Desserts:Panna cotta with passion fruit sauce and coconut
Valrhona chocolate mousse with raspberry coulis
Variety of mini desserts
Pastry