venerdì 27 agosto 2010

Wedding in the Meleto Castle!

Castello di Meleto

Budget: from 30.000 to 35.000

40\45 guests, coordinated wedding keep-sakes, invitations, video photographer, floreal decoration, hair stylist and make up bride and bridegroom.

A gift for the newlyweds:

wedding ring “unoaerre” or a week end beauty with overnight stay and breakfast.

Overnight stay for three night for all the guests


Time of the ceremony: on the evening

Religious or civil ceremony

First day: Friday

· Arrival of the spouses on the evening

· Receipt of the guests and delivery of the suite for the spouses and the rooms for the guest

· Dinner at the restaurant, tipical tuscan kitchen and news created by the chef

Second day: Saturday

· Breakfast on the veranda with coffee and handmade cake

· Lunch

· On the afternoon: ceremony

· Aperitif on the garden and wedding dinner served,

menù customizable

· Cut of the wedding cake and buffet with fruits and cakes

Third day: Sunday

· Breakfast served in the suite for the spose

· Brunch on the veranda with tipical tuscan products and tasting of wines

· Departure on the afternoon - evening

Menu composed by aperitif, hors d’oeuvre, two kind of first course and two kind of second course, wedding cake and table cakes:

Hors d’oeuvre

Reform Chianina veal tartare with mayonnaise, hard boiled egg yolk

and vegatables' filanger
Red tunafish bluefin hot and cold with citrus fruits's zest and traditional balsamic vinegar

Rosy duck magret with Tuscan patè and spicy bread
Ricotta cheese flan with squash sauce and majoram

Cinta senese loin on Tuscan panzanella, pecorino cheese flaky and broad bean

First course

Hand made tortello stuffed with ricotta cheese on pecorino cheese zabaglione

and pumpkin fondue
Hand made nudi with ricotta cheese and spinach on chicken and mushrooms velvety

Gragnano’s paccheri with courgette, mussel and true clams sauce

Pici with beef ragù, confit tomatoes and pecorino di fossa cheese

Risotto with shellfish and mushrooms

Buckwheat blow with rabbit sauce and thyme

Second course

Cinta senese fillet coat with lard, soutè potatoes and seasonal vegetables

Cut of beef with duchess potatoes courgette with mint and Vino Nobile sauce

Veal cheek cooked on low temperature with potatoes crushed flan and sautéed spinach

Escalope fried croaker on aromatic herbs crust and vegetables

with basil guazzetto sauce

Saddle of rabbit stuffed with black olives, dried tomatoes, stir in potatoes

and spinach with fennel

Table cakes and fresh fruit skewers

Coffee and liquor of your choise

Promotional package week end:

to book on convention and free if they remain customers

1 night in double room with half board: 130 euro

2 nights in double room with breakfast and half board: 260 euro

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