SAMPLE HALF BOARD MENUS

Two ideas from Cucina Donnaluisa

Herb tart filled with Pienza pecorino and summer truffle

Burrata ravioli with cream of zucchini and duck confit

Chianina beef cheek in Chianti sauce, puree potatoes made with Verreno olive oil and eggplant flan sprinkled with cocoa nibs

Creamy chocolate and raspberries with granola cereal

Arno marinated trout and garden vegetables served with a honey and mustard mayonnaise

Risotto with spinach and mascarpone foam and Porto Santo Stefano prawns 

 Bass roulade with burrata cheese and sun-dried tomatoes wrapped in leeks on a saffron sabayon with vegetables and crispy garnish

Fragrant rosemary peach ice cream with chocolate icing and crunchy hazelnuts