I have most of our menu picked out, but I would appreciate some opinions on some of our menu choices for the reception. First off, about our wedding: we are getting married in Italy, the reception will be held at a (small-ish) castle. We''re expecting about 40 guests, so this is a small wedding.
I''ve copied our menu below. I know it''s kind of hard to read, that''s mostly how it was given to us. I''ve reformatted it the best I can to make it a little more readable. Also, it is really really long. There are typos and some things that don''t necessarily make sense, but this is an Italian menu that was translated into English by someone, I have no idea who, so it won''t be perfect.
My main problem is this: I have at least three (very important) people coming who are vegetarians. No meat, no fish. And two of them are not very picky eaters (my FI''s sister and her husband), and one is a very picky eater (my sister, who is my MOH). It''s really important to me that they have a vegetarian option that they like. But the catch is that it has to be Italian, since our caterers are Italian, and I would rather it not be pasta, because if you look at the menu you''ll see that we''re already having two pastas that are not the main course. One option that FI''s sister suggested that might be ok with my sister is Eggplant Parmesan. But I''d like a few more options to give to both of them and I haven''t come up with much. Also, my sister hates mushrooms, so no portabella anything.
Also, I''d appreciate suggestions on which two pastas you would choose (there were more options but I took off the ones that I know we don''t want for sure), and also what kind of dessert. In addition to the dessert there will be wedding cake, of course, so I was kind of leaning towards the ice cream basket but I''d appreciate any input. Thanks!
Aperitivo Antipasto
da servire nel bordo piscina
Angolo rustico con forno a legna
( Country corner with wood stove)
FOCACCE BIANCHE CON PROSCIUTTO IN BELLAVISTA E CESTI DI SALUMI
(WHITE KIND OF BREAD WITH HAM AND COLD CUTS BASKETS)
CACIOTTE TOSCANE
(TYPICAL TUSCAN CHEESE)
CACIOTTE TOSCANE
Frivolezze calde a passaggio
(Hot Frivolousness served near the buffet)
SCHIACCIATINE CON RUCOLA
(Particula italian bread with rocket)
FRIVOLEZZE TONINO
(Tonono’s frivolousness)
CROSTINO MEDITERRANEO CON MELANZANE
(Toasted bread with eggplants)
CROSTONCINI CON FUNGHI PORCINI
(Toasted bread with porcini mushrooms)
CROSTONE RUSTICO
(Country toasted bread)
PAN BRIOCHES AL BACON
( Kind of little sandwiches with bacon)
Angolo dei formaggi
(Cheese’s corner)
PECORINI DI VARIA STAGIONATURA
(DIFFERENT SEASONS SHEEP MILK CHEESE)
FORMA DI FORGONZOLA DOLCE con…
(SWEET GORGONZOLA CHEESE WITH…)
PURE'' DI PERE E MELA VERDE
(GREEN APPLE AND PEAR’S POTAROES PURE’)
CARPINI MARINATI CON ERBETTE
(CHEESE WITH HERBS)
Angolo del fritto con padellone in bellavista
(Fried corner)
ZUCCHINE
(Zucchini)
FIORI DI ZUCCA
(Pumpking’s flowers)
CAROTINE
(Little Carrots)
ARANCINI
(Sicilian riceballs)
ASPARAGI
(Asparagus)
FAGIOLINI
(Green beans)
RADICCHIO
(Radicchio)
CROCCHETTE DI FARRO
( Cereal’s balls)
MOZZARELLINE IN CARROZZA
(Little mzzarellas)
BON BON DI RISO ALLE NOCCIOLE
( Nut’s rice bom bom)
SALVIA
( Sage)
TRIANGOLINI DI VERDURA PICCANTI
( Hot chilly vegetable’s triangles)
BOCCONCINI DI SEMOLINO
(Semolina)
CROCCHETTE DI STOCCAFISSO
(Cofd fish balls)
CODINE DI GAMBERO
( Prawn’s tails)
GAMBERETTI ALL''ARANCIO
(Shrimps with orange)
FILETTI DI PERSICO
(Rock bass fillet)
AGONCINI
( Little lake fishes)
ANTIPASTO
FLAN DI CAROTE E ZUCCHINE CON QUADRUCCI DI POMODORO
( FLAN WITH CARROTS, ZUCCHINI AND TOMATO WITH OIL)
DUE PRIMI A SCELTA
(2 choice of starters)
CHICCHE DI PATATE AL GORGONZOLA
( Pasta made with potetoes with gorgonzola cheese)
GNOCCHETTI TRICOLORE AL FORMAGGIO DI FOSSA
( Three-colored like italian flag gnocchi with fossa cheese)
GNOCCHETTI DI FARRO AL FINTO PESTO
( Gnocchi made with farro cereal with fake pesto)
PENNETTE AL FUMO
(Pasta with smoked bakon)
RAVIOLI AGLI ZUCCHINI
(Ravioli, a stuffed pasta, with zucchini)
SOMBRERI AGLI ZUCCHINI E MANDORLE
( Pasta with zucchini and almond)
PICI ALL''AGLIONE NEL CROSTONE
( Pasta with fresh tomato, garlic and hot chilly served in empty form of bread)
STRACCETTI DI FARINA DI CECI AL SUGO DI PICCIONE
( Kind of flour pasta with chiken peas with pigeon’s sauce)
STRACCETTI AL GRANO SARACENO
(Kind of flear pasta made with dark grain)
STRACCETTI AL SUGO
( Pasta with tomato sauce)
UN SECONDO a scelta con DUE CONTORNI
(one choice of second course with two sides)
FILETTO ALLE ERBETTE DELL''ORTO
(BEEF FILLET WITH VEGETABLES OF THE GARDEN)
CONTORNI
(SIDES)
VERDURE SALTATE IN PADELLA
( VEGETABLES PAN FRIED)
SFORMATINI DI VERDURA: di carote, di zucchine, di piselli, di spinaci)
( VEGETABLE’S PIE: carrots, zucchini, spinach, peas)
Dolci ( un dolce a scelta a tavola)
(One choice of dessert served on the table)
TORTINO AL CIOCCOLATO
(CHOCOLATE PATTY CAKE)
SFOGLIATINA ALLA CANNELLA CONSOTTOBOSCO
(SFOGLIATINA WITH CINNEMON AND GROUND CORNER)
CANESTRINO AL GELATO
(ICECREAM BASKET)
MELODIA DI DOLCI:
piatto grande con panna cotta, creme caramel, bavarese crema chantilly e frutti di bosco
DESSER VARIETY
(BIG PLATE WITH PANNA COTTA, CREME CARAMEL, BAVARESE, CHANTILLY CREAM AND SOFT FRUIT)
TORTA CELEBRATIVA
(WEDDING CAKE)
I''ve copied our menu below. I know it''s kind of hard to read, that''s mostly how it was given to us. I''ve reformatted it the best I can to make it a little more readable. Also, it is really really long. There are typos and some things that don''t necessarily make sense, but this is an Italian menu that was translated into English by someone, I have no idea who, so it won''t be perfect.
My main problem is this: I have at least three (very important) people coming who are vegetarians. No meat, no fish. And two of them are not very picky eaters (my FI''s sister and her husband), and one is a very picky eater (my sister, who is my MOH). It''s really important to me that they have a vegetarian option that they like. But the catch is that it has to be Italian, since our caterers are Italian, and I would rather it not be pasta, because if you look at the menu you''ll see that we''re already having two pastas that are not the main course. One option that FI''s sister suggested that might be ok with my sister is Eggplant Parmesan. But I''d like a few more options to give to both of them and I haven''t come up with much. Also, my sister hates mushrooms, so no portabella anything.
Also, I''d appreciate suggestions on which two pastas you would choose (there were more options but I took off the ones that I know we don''t want for sure), and also what kind of dessert. In addition to the dessert there will be wedding cake, of course, so I was kind of leaning towards the ice cream basket but I''d appreciate any input. Thanks!
Aperitivo Antipasto
da servire nel bordo piscina
Angolo rustico con forno a legna
( Country corner with wood stove)
FOCACCE BIANCHE CON PROSCIUTTO IN BELLAVISTA E CESTI DI SALUMI
(WHITE KIND OF BREAD WITH HAM AND COLD CUTS BASKETS)
CACIOTTE TOSCANE
(TYPICAL TUSCAN CHEESE)
CACIOTTE TOSCANE
Frivolezze calde a passaggio
(Hot Frivolousness served near the buffet)
SCHIACCIATINE CON RUCOLA
(Particula italian bread with rocket)
FRIVOLEZZE TONINO
(Tonono’s frivolousness)
CROSTINO MEDITERRANEO CON MELANZANE
(Toasted bread with eggplants)
CROSTONCINI CON FUNGHI PORCINI
(Toasted bread with porcini mushrooms)
CROSTONE RUSTICO
(Country toasted bread)
PAN BRIOCHES AL BACON
( Kind of little sandwiches with bacon)
Angolo dei formaggi
(Cheese’s corner)
PECORINI DI VARIA STAGIONATURA
(DIFFERENT SEASONS SHEEP MILK CHEESE)
FORMA DI FORGONZOLA DOLCE con…
(SWEET GORGONZOLA CHEESE WITH…)
PURE'' DI PERE E MELA VERDE
(GREEN APPLE AND PEAR’S POTAROES PURE’)
CARPINI MARINATI CON ERBETTE
(CHEESE WITH HERBS)
Angolo del fritto con padellone in bellavista
(Fried corner)
ZUCCHINE
(Zucchini)
FIORI DI ZUCCA
(Pumpking’s flowers)
CAROTINE
(Little Carrots)
ARANCINI
(Sicilian riceballs)
ASPARAGI
(Asparagus)
FAGIOLINI
(Green beans)
RADICCHIO
(Radicchio)
CROCCHETTE DI FARRO
( Cereal’s balls)
MOZZARELLINE IN CARROZZA
(Little mzzarellas)
BON BON DI RISO ALLE NOCCIOLE
( Nut’s rice bom bom)
SALVIA
( Sage)
TRIANGOLINI DI VERDURA PICCANTI
( Hot chilly vegetable’s triangles)
BOCCONCINI DI SEMOLINO
(Semolina)
CROCCHETTE DI STOCCAFISSO
(Cofd fish balls)
CODINE DI GAMBERO
( Prawn’s tails)
GAMBERETTI ALL''ARANCIO
(Shrimps with orange)
FILETTI DI PERSICO
(Rock bass fillet)
AGONCINI
( Little lake fishes)
ANTIPASTO
FLAN DI CAROTE E ZUCCHINE CON QUADRUCCI DI POMODORO
( FLAN WITH CARROTS, ZUCCHINI AND TOMATO WITH OIL)
DUE PRIMI A SCELTA
(2 choice of starters)
CHICCHE DI PATATE AL GORGONZOLA
( Pasta made with potetoes with gorgonzola cheese)
GNOCCHETTI TRICOLORE AL FORMAGGIO DI FOSSA
( Three-colored like italian flag gnocchi with fossa cheese)
GNOCCHETTI DI FARRO AL FINTO PESTO
( Gnocchi made with farro cereal with fake pesto)
PENNETTE AL FUMO
(Pasta with smoked bakon)
RAVIOLI AGLI ZUCCHINI
(Ravioli, a stuffed pasta, with zucchini)
SOMBRERI AGLI ZUCCHINI E MANDORLE
( Pasta with zucchini and almond)
PICI ALL''AGLIONE NEL CROSTONE
( Pasta with fresh tomato, garlic and hot chilly served in empty form of bread)
STRACCETTI DI FARINA DI CECI AL SUGO DI PICCIONE
( Kind of flour pasta with chiken peas with pigeon’s sauce)
STRACCETTI AL GRANO SARACENO
(Kind of flear pasta made with dark grain)
STRACCETTI AL SUGO
( Pasta with tomato sauce)
UN SECONDO a scelta con DUE CONTORNI
(one choice of second course with two sides)
FILETTO ALLE ERBETTE DELL''ORTO
(BEEF FILLET WITH VEGETABLES OF THE GARDEN)
CONTORNI
(SIDES)
VERDURE SALTATE IN PADELLA
( VEGETABLES PAN FRIED)
SFORMATINI DI VERDURA: di carote, di zucchine, di piselli, di spinaci)
( VEGETABLE’S PIE: carrots, zucchini, spinach, peas)
Dolci ( un dolce a scelta a tavola)
(One choice of dessert served on the table)
TORTINO AL CIOCCOLATO
(CHOCOLATE PATTY CAKE)
SFOGLIATINA ALLA CANNELLA CONSOTTOBOSCO
(SFOGLIATINA WITH CINNEMON AND GROUND CORNER)
CANESTRINO AL GELATO
(ICECREAM BASKET)
MELODIA DI DOLCI:
piatto grande con panna cotta, creme caramel, bavarese crema chantilly e frutti di bosco
DESSER VARIETY
(BIG PLATE WITH PANNA COTTA, CREME CARAMEL, BAVARESE, CHANTILLY CREAM AND SOFT FRUIT)
TORTA CELEBRATIVA
(WEDDING CAKE)
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