Italian Buffet for 50

ON ARRIVAL

Prosecco with fresh raspberry puree

ANTIPASTO TABLE

Bresaola and Rocket Salad with shaved Parmesan and extra virgin olive oil

Goat's Cheese marinated with garlic, chilli peppers and fresh basil

Chickpea Salsa with oil cured olives and lemon juice

Roasted Red Peppers

Deep-fried Calamari with Arrabiatta sauce

Caibatta Breads

MAIN COURSE

Tortelloni with a spinach and ricotta filling served in a creamy Gorgonzola sauce

Sea Salt Baked Baby Potatoes with fresh rosemary

Chargrilled Vegetable Salad with slow roasted tomatoes, and aged balsamic vinegar

Endive and Baby Spinach Salad with a Dijon mustard dressing

Grilled Radicchio Salad with walnuts and Fontina cheese

DESSERTS

Marinated Strawberries with mascarpone cream

Warm Chocolate Tart with vanilla ice cream

Panna Cotta with grappa and fresh raspberries