Wedding Menu - Grand Hotel Dino

Weddings
Grand Hotel Dino
And finally, magically ending Your most beautiful day,
You will be our guests in a Junior Suite
with stunning views of the Borromeo Gulf.
In the following pages You will find some menu suggestions,
fully customizable according to Your requests
The Grand Hotel Dino offers a beautiful scenery
for the organization of Your wedding reception.
In an atmosphere of refined elegance You will find a team of
Chef, staff friendly and efficient and a bouquet of attention
to make the event to measure of Your dreams
Wedding menu “Helios”
Petals of swordfish with pink grapefruit and Taggiasche olives tapenade
鵷鵸
Risotto selection Carnaroli with saffron, monkfish and orange
and
Mezzi paccheri di Gragnano pasta with cheese, black pepper, crunchy bacon and broad beans
鵷鵸
Bluefin tuna in sesame crust and sauce with balsamic vinegar of Modena
Field salads
鵷鵸
Exotic fruit’s sorbet
鵷鵸
Sliced Piedmont beef sirloin grilled with upper of Bearnaise sauce
Parmentier potatoes
Bouquet of seasonal vegetables
鵷鵸
Cubes of fresh fruit in a waffle with Grand Marnier parfait,
peach coulis
鵷鵸
Wedding Cake
鵷鵸
Coffee
Aperitif
Champagne Cocktail
Sparkling Brut - Fruit juices
Variety of hot pretzels - Pizzette
Fruit skewers
Assortment of canapés (6 quality)
Parmesan
Fried Sage
Zucchini flowers
Stuffed olives
Prawns in breadcrumbs
Wines
Gavi d.o.c.g.
Langhe Nebbiolo d.o.c.
Spumante Brut Metodo Classico
Brachetto d’Acqui d.o.c.g.
Mineral Water
Wedding menu “Iris”
The appetizers and entrées at the buffet (in the garden or in the Royal Room)
Prosecco of Valdobbiadene - The orange and grapefruit juices
Champagne Cocktail - tropical fruit Cocktail non-alcoholic
Parma ham and salami Ossola cut with variety of breads and homemade breadsticks
Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey
Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités
with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita
The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails
Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves
The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans
In the main restaurant
Maltagliati home-made pasta with cooked shrimps, candied citrus peel and fillets of roasted almonds
鵷鵸
Risotto selection “Bianchetti” with red chicory, Amarone wine and Toma cheese
鵷鵸
Grape-strawberry sorbet
鵷鵸
Sliced sirloin of beef with sauce Perigaurdine and small flan of Ratte potatoes
Mixed vegetables in season
鵷鵸
Pralinè soft ice-cream, red berries and raspberry sauce
鵷鵸
Wedding Cake
鵷鵸
Coffee
Wines
Erbaluce delle colline novaresi d.o.c.
Cabernet d.o.c.
Spumante Brut Metodo Classico
Brachetto d’Acqui d.o.c.g.
Mineral water
Wedding menu “Atena”
Raw ham Langhirano with dried pineapple and melon pearls
鵷鵸
Salad of octopus and shrimp with diced potatoes and citrus emulsion
鵷鵸
Lasagna gratinated with vegetables and cream of Raschera cheese
and
Risotto selection “Bianchetti” with calamari rings, shrimp and arugula pesto
鵷鵸
Baked sea bream with fava beans and crispy sauce Sherry
鵷鵸
Green apple sorbet
鵷鵸
Boneless baked Loin of veal with cream of Toma Piemontese and chopped hazelnuts
Basket of potatoes with bouquet of vegetables
鵷鵸
Stewed strawberries marinated with mint, quenelle of vanilla parfait and crunchy hazelnut
鵷鵸
Wedding Cake
鵷鵸
Coffee
Aperitif
Champagne Cocktail
Sparkling Brut - Fruit juices
Variety of hot pretzels - Pizzette
Fruit skewers
Assortment of canapés (6 quality)
Parmesan
Fried Sage
Zucchini flowers
Stuffed olives
Prawns in breadcrumbs
Wines
Gavi d.o.c.g.
Grignolino del Monferrato d.o.c.
Spumante Brut Metodo Classico
Brachetto d’Acqui d.o.c.g.
Mineral water
Wedding menu “Ares”
The appetizers and entrées at the buffet (in the garden or in the Royal Room)
Prosecco of Valdobbiadene - The orange and grapefruit juices
Champagne Cocktail - tropical fruit Cocktail non-alcoholic
Parma ham and salami Ossola cut with variety of breads and homemade breadsticks
Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey
Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités
with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita
The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails
Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves
The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans
In the main restaurant
Sicilian red prawns with fennel salad, oranges, toasted pine nuts and emulsion of extra-virgin olive oil
鵷鵸
Superfine Carnaroli Risotto with melted Taleggio cheese, diced pears and walnuts from Sorrento
and
Tagliolini noodles with ragout of sea-food, sun-dried tomatoes and candied lime peels
鵷鵸
Peach sorbet
鵷鵸
Fassone roulade of veal with herbs stuffing and Madeira sauce
Chips potatoes and mixed vegetables in season
鵷鵸
Carpaccio of pineapple and orange, citrus fruit coulis with quenelle of strawberry iced mousse
鵷鵸
Wedding Cake
鵷鵸
Coffee
Wines
Roero Arneis d.o.c.g.
Dolcetto d.o.c.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Wedding menu “Dafne”
The appetizers and entrées at the buffet (in the garden or in the Royal Room)
Prosecco of Valdobbiadene - The orange and grapefruit juices
Champagne Cocktail - tropical fruit Cocktail non-alcoholic
Parma ham and salami Ossola cut with variety of breads and homemade breadsticks
Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey
Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités
with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita
The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails
Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves
The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans
In the main restaurant
Salad of scallops and prawns on asparagus emulsion
鵷鵸
Tortelli pasta with shellfish with julienne of squid, cherry tomatoes and oregano
and
Taglierini noodles with zucchini flowers, saffron cream and flakes of Castelmagno cheese
鵷鵸
Perch fillets with toasted almonds and tomatoes confit
鵷鵸
Melon sorbet with white Port wine
鵷鵸
Fillet of “Fassone” beef with lard
with reduction of Madeira wine and juniper berries
Potatoes parmentier
Seasonal vegetables
鵷鵸
Pistachio parfait, crunchy liquorice crumble and chocolate biscuits
鵷鵸
Wedding Cake
鵷鵸
Coffee
Wines
Chardonnay d.o.c.
Dolcetto d’ Alba d.o.c.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Wedding menu “Selene”
Queen of San Daniele Smoked Trout with small vegetables
鵷鵸
Culatello ham with peaches in Muscat and fried dumplings
鵷鵸
Macaroni “Pasta di Gragnano” with ragout of shellfish and Pachino tomatoes
and
Risotto with saffron, smoked Scamorza cheese and powdered Arabica coffee beans
鵷鵸
Medallions of monkfish with Mediterranean herbs
Small potatoes pie
鵷鵸
Pink grapefruit sorbet
鵷鵸
Spit-roasted loin of veal with potato crispy crust
and Prunent wine sauce
Potatoes and mixed vegetables
鵷鵸
Grand Marnier parfait with candied orange sauce
鵷鵸
Wedding Cake
鵷鵸
Coffee
Aperitif
Champagne Cocktail
Sparkling Brut - Fruit juices
Variety of hot pretzels - Pizzette
Fruit skewers
Assortment of canapés (6 quality)
Parmesan
Fried Sage
Zucchini flowers
Stuffed olives
Prawns in breadcrumbs
Wines
Pinot Grigio d.o.c.
Barbera d.o.c.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Wedding menu “Artemide”
Lightly smoked tuna tartare, spring onions with orange and horseradish sabayon
鵷鵸
Puff pastry with Castelmagno and vegetables
coulis of cherry tomatoes and basil emulsion
鵷鵸
San Daniele ham with mango, celery and toasted pine nuts
鵷鵸
Risotto with Julienne calamari and citrus
and
Ravioli with “Pecorino di Pienza” cheese and pine nuts, sautéed with zucchini,
curls of bacon and herb butter
鵷鵸
Fillet of sea bass with capers in bloom, bottarga and candied lemon
Sautéed Mediterranean vegetables
鵷鵸
Lemon sorbet
鵷鵸
Loin of veal in a pastry crust with Ligurian olives
Potatoes and mixed vegetables in season
鵷鵸
White chocolate mousse in meringue crust with diced strawberries
red fruit sauce
鵷鵸
Wedding Cake
鵷鵸
Coffee
Aperitif
Champagne Cocktail
Sparkling Brut - Fruit juices
Variety of hot pretzels - Pizzette
Fruit skewers
Assortment of canapés (6 quality)
Parmesan
Fried Sage
Zucchini flowers
Stuffed olives
Prawns in breadcrumbs
Wines
Bianco di Custoza d.o.c.
Dolcetto d.o.c.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Wedding menu “Dioniso”
Mille-feuille of carpaccio of beef, Grana Padano cheese flakes and julienne of celery
with delicate citrus fruits sauce
鵷鵸
Seared shrimp on the grill, lentils Colfiorito and mixed vegetables
鵷鵸
Champagne risotto, crispy vegetables and Parmesan tulles
and
Sea bass ravioli with velvety sauce of crustaceans, basil and clams
鵷鵸
Turbot fillet with cherry tomatoes, cuttlefish and toasted corn
鵷鵸
Limoncello sorbet
鵷鵸
Fillet of beef browned in a pastry flavored with rosemary
Potatoes and mixed vegetables in season
鵷鵸
The chocolate parfait glacé “Amedei Cru” with diced strawberries,
crunchy hazelnut and red fruit sauce
鵷鵸
Wedding Cake
鵷鵸
Coffee
Aperitif
Champagne Cocktail
Sparkling Brut - Fruit juices
Variety of hot pretzels - Pizzette
Fruit skewers
Assortment of canapés (6 quality)
Parmesan
Fried Sage
Zucchini flowers
Stuffed olives
Prawns in breadcrumbs
Wines
Gavi d.o.c.g.
Chianti Classico d.o.c.g.
Spumante Brut Metodo Classico
Brachetto d’ Acqui d.o.c.g.
Mineral water
Wedding menu “Afrodite”
The appetizers and entrées at the buffet (in the garden or in the Royal Room)
Prosecco of Valdobbiadene - The orange and grapefruit juices
Champagne Cocktail - tropical fruit Cocktail non-alcoholic
Parma ham and salami Ossola cut with variety of breads and homemade breadsticks
Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey
Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités
with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita
The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails
Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves
The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans
In the main restaurant
Homemade pumpkin gnocchi, cream of cheese from Crodo, julienned arugula and toasted almond flakes
鵷鵸
Risotto Carnaroli with perch fish filets
鵷鵸
Pineapple and mint sorbet
鵷鵸
Saddle of veal sautéed with foie gras and Madeira wine sauce
Potatoes and mixed vegetables in season
鵷鵸
Berries in crunchy waffles with vanilla parfait
strawberry coulis
鵷鵸
Wedding Cake
鵷鵸
Coffe
Wines
Roero Arneis d.o.c.g.
Morellino di Scansano d.o.c.g.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Wedding menu “Astrea”
The appetizers and entrées at the buffet (in the garden or in the Royal Room)
Prosecco of Valdobbiadene - The orange and grapefruit juices
Champagne Cocktail - tropical fruit Cocktail non-alcoholic
Parma ham and salami Ossola cut with variety of breads and homemade breadsticks
Melon pearls at the Port - The cheeses of our valleys with fruit compote and chestnut honey
Grana Padano cheese - Toasted rye bread with salmon - Transparency of vegetable crudités
with balsamic vinegar - Ligurian Focaccia with rosemary, potatoes and dried tomatoes - The pizza Margherita
The assorted canapés in Bellavista - Mini skewers of tomato and mozzarella - Breaded prawn tails
Olives stuffed Ascolana style - Zucchini flowers - Fried Sage leaves
The tempura of eggplant and zucchini - Shrimps in “Cajun” on a bed of cannellini beans
In the main restaurant
Tartare of lightly smoked salmon on rye bread,
yogurt sauce and mixed salad with balsamic vinegar
鵷鵸
Ravioli with a filling of sea bass with light cream with saffron and vegetable noodles
and
Risotto with sausage Bra, fillets of Pachino tomatoes and thyme
鵷鵸
Fillet of sea bass with broccoli florets, Ligurian olives and shellfish sauce
鵷鵸
Pears sorbet with Kirsch liqueur
鵷鵸
Glazed veal loin with Erbaluce wine sauce and shallots
Potatoes roesti
Mixed vegetables
鵷鵸
Iced-Parfait “cheese-cake” with chocolate meringue crumble
with saffron sauce and sour cherries
鵷鵸
Wedding Cake
鵷鵸
Coffee
Wines
Chardonnay d.o.c.
Dolcetto d’ Alba d.o.c.
Spumante Brut Metodo Classico
Moscato d’Asti d.o.c.g.
Mineral water
Any special requests
WINES (in lieu of the wines on the menu)
White
Langhe Arneis “Blangè” d.o.c. - Ceretto - Chardonnay Venezia Giulia i.g.t. - Jermann
Pinot Grigio Venezia Giulia i.g.t. - Jermann - Sauvignon Collio d.o.c. - Villa Russiz
Red
Vino Nobile di Montepulciano d.o.c.g. La Braccesca- Antinori/Nebbiolo d’ Alba d.o.c. “Ochetti” - Renato Ratti
Ghemme d.o.c.g. - Torraccia del Piantavigna / Gattinara d.o.c.g. - Travaglini
Champagne
Veuve Cliquot Ponsardin - Moet & Chandon - Mumm Cordon Rouge - Taittinger Brut
ISLAND BUFFET “SUSHI” (in addition to the buffet of appetizers)
Sushi, Sashimi, Maki, Ura-maki Tataki prepared by a Japanese chef
FRUIT and DESSERT BUFFET
(in place of dessert served before the Wedding cake)
Assortment of pastries (8 grades)
Slides and Bavarian mousse (strawberry, chocolate, peach and mango, coconut)
Petals of meringues with strawberries and cream - Cream Catalana
Strawberries - Composition of fresh cut fruit - pineapple in Bellavista
BUFFET OF FRUIT AND CHOCOLATE
(in place of dessert served before the Wedding cake)
The chocolate fountain with fruit skewers, cream puffs and mash-mellow
Selection of pralines, chocolates and pastries
“Chupa-Chups” three chocolate
Small Bavarian dark chocolate and candied orange
Pineapple in Bellavista
Assortment of fresh cut fruit (5 quality according to the season)
Melon pearls at the Port - Strawberries with sugar cane
CHAIR COVERS (ivory color)
Some informations ...
The menu tasting is offered by us to the Bride and Groom
The composition of the menu can be customized
For children it is possible to provide a dedicated menu, with the cost of Euro 50.00 for children aged
between 3 and 10 years, while for those under the age of 3 years will not be applied any charge
We will arrange the printing of the wedding menu (one for each guest)
Upon confirmation of the wedding reception is required a deposit of Euro 1000,A second deposit of 30% of the total budgeted 30 days before the event.
The balance must be paid at the end of event
...dancing fountains, fireworks...
... flying lanterns, disco, open bar,
musical entertainment...
printed:www.bolongaro.it
Banqueting & Events Manager
Giuseppe gPavan g
Food
& Beverage
Zacchera
Hotels Manager
Group
Zacchera
Group
Tel. 0323
922 201Hotels
Cell. 335
644 26 47
Tel.giuseppe@zaccherahotels.com
0323 922 201 Cell. 335 644 26 47
giuseppe@zaccherahotels.com