STARTER BUFFET: Baked Meatballs with Chimichurri Salsa, Beetroot - einkorn salad with manchego and pecans, smoked trout tartare with horseradish dip, Buffalo mozzarella with bush tomatoes, organic olive oil and aged acetate, Butterfish ceviche with melon and salicornia, fried stone mushrooms with nut oil and sherry vinegar, roast beef with asparagus roasted pine nuts
MAIN DISH BUFFET: chicken with cognac cream sauce, Asaredo beef entrecote with port wine jus, porcini mushroom ravioli with brown butter, sage, pine nuts and oven-baked tomatoes
SIDES: Sautéed peppers, baby potatoes with rosemary, and polenta tarts
DESSERTS BUFFET & CHEESE: Black Forest cherry trifle, bounty mousse with mango ragout, flammeri from Riebel semolina with apricot vanilla roaster, liaison of chocolate and bananas, buttermilk - tonka beans, mousse with strawberry coulis, MO's cheesecake with berries, marinated fruit salad with holder, cheese arrangement with table grapes , fruit chutney and pastries, international cheese variation with grapes, fruit chutney and pastries