New Year at Piazzolla

RECEPTION

ISLAND OF CHEESES AND MEATS, FLAVORED BREADS
Brie cheese, almond and raw ham quiche
Poultry / beef skewers with vegetables
Mini bruscheta of avocado mousse, raw ham and tomato churris
Vol au vent emulsion of blue cheese, nuts and crispy bacon

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STARTER

Carpaccio of salmon
Thin slices of pink salmon in olive oil scented with dill, lemon and pink pepper on a mattress
of arugula, crispy capers and a drizzle of Parmesan.

Antipasty
Slices of pastrami accompanied by macerated black olives, pickled red onions, boconccinos,
fontina cheese and baby leaves.

Mediterranean salad
Kale leaves, fresh basil, mushrooms, zucchini, cherry tomatoes, aubergines and walnuts,
accompanied by black olive tapenade and dried tomatoes

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MAIN COURSE

Braised beef medallion in mustard sauce and cabernet franc served with Andean potatoes and
flamed shallots.

Grilled pink salmon with asparagus puree, a mix of fresh leaves and seasonal vegetables.

Radish and mushroom carpaccio with vegetable couscous and fresh fennel, drizzled with a
smooth smoked beet emulsion.

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CHILDREN’S MENU
Beef burger, cheddar cheese, bacon with crispy potatoes.

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DRINKS
Trivento Golden Reserve malbec and chardonnay, beer, water, soft drinks
and cocktails.

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SWEET TABLE

Sweet bread
Puddings (blueberries, carrot and ginger, chocolate and oranges)
Nougat
Caramelised
Fruits and dried fruits
Brownie
Coconut cake and dulce de leche
Apple crumble
Mango mousse trifle
Chocolate trifle