Capodanno a Firenze
The Menu
Welcome Cocktail buffet in the Renaissance halls of Palazzo Budini Gattai
Cocktail Bellini
Prosecco D.o.c.
Orange, Pinapple juice
Mineral water
Silver plates with assorted snacks
Tasting in little glasses ….
Cream of celery and white pepper
Mousse of yellow pepper with parsley
Tuscan ham, ricotta and mascarpone cheeses
Finger food….
Cherrie tomatoes stuffed with sof cheese
Roulade of Bresaola beef with goattish cheese and pine nuts
Canapès with Roquefort cheese and blackberries marmelade
Panzerotti stuffed with mozzarella , ham and tomatoes
Croutons & Bruschettas
Croutons with sausage and stracchino cheese
Croutons with black cabbage and Colonnata lard
Bruschetta with liver patè and Vin Santo sweet wine
Bruschetta with porcini mushrooms Fried polenta of corn with ragout sauce
Grissini bread with sweet ham of Parma
Morsels of Tuscan salami
Assorted local cheeses with honey and mustard
The courses table served
First courses
Fan of fresh pasta coke au gratin with butter and Parmigiano cheese, stuffed with ricotta cheese and leeks decorated with little cubes of Pachino little tomatoes
Garganelli pasta with Duck white sauce and aromatic herbs
Second courses
Cotechino of pork with lentils
Baked pork leg thigh with aromatic herbs and baked potatoes
Dessert
Chocolate and orange pie
Toast with sweet and brut Italian Spumante
From the cellar
Red wine Chianti Classico DOCG
Tuscan white wine
Spumante sweet and brut
The hall will be prepared with refined tables for eight/ten peoples
Cocktail Bellini
Prosecco D.o.c.
Orange, Pinapple juice
Mineral water
Silver plates with assorted snacks
Tasting in little glasses ….
Cream of celery and white pepper
Mousse of yellow pepper with parsley
Tuscan ham, ricotta and mascarpone cheeses
Finger food….
Cherrie tomatoes stuffed with sof cheese
Roulade of Bresaola beef with goattish cheese and pine nuts
Canapès with Roquefort cheese and blackberries marmelade
Panzerotti stuffed with mozzarella , ham and tomatoes
Croutons & Bruschettas
Croutons with sausage and stracchino cheese
Croutons with black cabbage and Colonnata lard
Bruschetta with liver patè and Vin Santo sweet wine
Bruschetta with porcini mushrooms Fried polenta of corn with ragout sauce
Grissini bread with sweet ham of Parma
Morsels of Tuscan salami
Assorted local cheeses with honey and mustard
The courses table served
First courses
Fan of fresh pasta coke au gratin with butter and Parmigiano cheese, stuffed with ricotta cheese and leeks decorated with little cubes of Pachino little tomatoes
Garganelli pasta with Duck white sauce and aromatic herbs
Second courses
Cotechino of pork with lentils
Baked pork leg thigh with aromatic herbs and baked potatoes
Dessert
Chocolate and orange pie
Toast with sweet and brut Italian Spumante
From the cellar
Red wine Chianti Classico DOCG
Tuscan white wine
Spumante sweet and brut
The hall will be prepared with refined tables for eight/ten peoples
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