Wedding culinary seduction - Portoroz

Velvet octopus with olive pesto
on bed of lettuce with marinated cuttlefish and tomato
concasse
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Vegetable »Cappuccino«
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Risotto with prawns and porcini mushrooms,
with toasted pastry ”mast“
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Sorbet
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Veal fillet with roasted pine seeds on broccoli puree
Bundle of white asparagus with leek
Fried cherry tomatoes
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Cooked pears in sweet Refošk wine
with vanilla ice cream and Chantilly cream

Carst smoked ham with melon, olives
and goat cheese crumbs
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Shrimps and oyster mushrooms in creamy soup
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Fish combination with Adriatic sea squid
on squid ink rice
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Veal medallions with saffron sauce
Grits roulade with ham and green peas
Ratatouille
in cheese basket
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Chocolate trifle
with English style vanilla cream

Tuna fish carpaccio on bed of lettuce
with truffles and scrapes of Parmesan cheese
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Creamy octopus soup
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Butter pastry with Mediterranean crab meat ragout
with fine vegetables
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Sea bass fillet on the bed of fennel
with sea fruit sauce
Potato kegs with roasted almonds
Cherry tomatoes with basil pesto
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Millefoglie »LifeClass«
with raspberry spraying

Marinated white button mushrooms on roasted Treviso chicory
with herbal dressing
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Tomato soup with grits dumplings
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Gratinated asparagus on bed of lettuce
with butter dressing
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Lemon sorbet
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Vegetable steak with fresh spinach sauce
Polenta with pumpkin seeds
Mini tomato stuffed with vegetable rice
Green pea puree with tarragon
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Camembert with grapes