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 [email protected] 0323 922 201 Cell. 335 644 26 47 [email protected]