Wedding Vera & Alex Patscheider

104 Pax incl 4 children

Aperitif at 4 PM

Sourdough bread with local beef tartare and black shallots

Small kamut tartelettes with ricotta (South Tyrol) and pickled tomatoes

Buckwheat potato chips with porcini cream (vegan)

Mini shake bread with farmer’s bacon, cress and horseradish foam

Lentil burger with homemade kimchi made from organic vegetables (vegan)

Nut bread with herb cream cheese mousse (AT) and fermented radishes

Chickpea tartlets with celeriac cream and smoked trout from South Tyrol (gluten and lactose free)

Served in a basket:

Small spinach and cabbage tartlets

In a preserving jar:

“Hummus” (oriental chickpea cream) with tomato cocktail and eggplant rolls

with brick pots

Melon salad with mint, feta and basil – homemade grissino with raw ham S.Daniele (IT)

Menu from 19.30

Risotto with tomato cream, mozzarella “Burrata” (IT), old balsamic basil oil and olive powder

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Grilled meat: Entrècote of local beef, local lamb chops, salsiccie, curry chicken breast, marinated pork shoulder
Grilled swordfish and prawn skewer, grilled Tomino cheese

3 different homemade barbecue sauces
Polenta di Storo and small grilled potatoes
Grilled vegetables (zucchinis, eggplants, peppers, corn)
Potato salad with cress
Beluga lentil salad with vegetables and herbs
Caprese salad with Datterino tomatoes, buffalo mozzarella, basil and olives
Rich salad buffet with dressings (leaf salads, raw beans, beans, cucumbers, etc.))
Mixed mignon rolls (pretzels, Vinschgerlen, ciabattine)

Dessert buffet

Venosta Valley “snow milk” with homemade apricot jam, cinnamon cream, chocolate flakes and hazelnuts

Lime and yoghurt mousse (South Tyrol) with forest fruit ragout in a glass

The “flower pot” (black and white chocolate mousse with crumble)

Your wedding cake

Midnight snack

Chili con / sin carne