The hotel offers a
Mediterranean and International cuisine. Our chefs will make you
taste our appetizing dishes to choose among them your favourites.
• Our products
• Our Wine cellar
• Children Menu
• Celiac and Vegetarians Menu
Aperitifs
Served to table:
Red and White Martini Aperitif with mixed canapés, fried seaweeds
and snacks.
Orange Cocktail with
mixed canapés, fried seaweeds and snacks .
Fruit Cocktail with mixed canapés, fried seaweeds and snacks.
Cocktail Champagne with mixed canapés, fried seaweeds and snacks.
American Buffet:
American buffet in swimming pool with white, red and dry Martini,
Aperol , Campari Soda, Cordial Campari,
Bitter San Pellegrino,
Orange Cocktail, Negroni, Gin, Orange, Pineapple, Grapefruit Juice.
Mix Canapè, Snack,
Fondue
Cheese.
Served by Tray:
Champagne Flute with Olives
•
Where do you prefer your aperitif?
•
How do you prefer your aperitif?
•
Add corners to your apritif
•
Spectacular Decorations
Starters
At Table:
Ariston Starter with Delights: Valtellina Bresaola Roll, Parma Ham,
Mozzarella and ricotta cheese made of
buffalo’s milk.
Ariston Starter with Vegetables : Valtellina Bresaola Roll, Parma
Ham,
Mozzarella and ricotta
cheese made of buffalo’s milk, Parmesan, Smoked Norway Salmon,
Shrimps Vol au Vent, ,
Creamy cheese Vol au
Vent , Garden Rocket, Paestum Pearl, Ariston Delice.
Smoked Mix: Norway Salmon, Swordfish and Smoked Tuna with Balsamic
vinegar, garden Rocket and Ariston
Delice.
Smoked Mix 2: Norway
Salmon, Marinade Swordfish, Smoked Mozzarella, Ariston Delice.
Marinade Entrée: Marinade Salmon, Swordfish and Anchovy with capers
and Delice.
Ham, Mozzarella and
Melon.
Ham, Mozzarella and Pineapple.
Lemon Oysters
Gratin Oysters
Italian Entrée
Smoked Veal in
Mediterranean Fantasy
Asparagus and Prawns
on Lemon leaves, Lard and
Pumpkin
Steamed whitebaits on
smelling Salads, Mimosa Eggs and Vinaigrette Sauce.
Valtellina Bresaola with Garden
Rocket,
Mozzarella and
Parmesan.
Valtellina Bresaola
with Garden Rocket and Paestum Pearl.
Marinade Bresaola with
Garden Rocket and Paestum Pearl.
MarinadeBresaola with
Garden Rocket and Mozzarella.
Calamari with Celery and Nuts with Vinaigrette Sauce
Calamari with Vinaigrette
Sauce,
Spinaches
on Pepper Cream.
Calamari with Celery,
Nuts and Tomatoes on Mixed Salad
Calamari filled with
Mussels, Shellfish and Chive with Pumpkin and Basil.
Parmesan Cornet with
Mozzarella and Pepper Cream
Scallops with Bacon
and Asparagus with grilled tomatoes on garlic bread
Ham and creamy Cheese, herbs Bread.
Parmesan cornet with
Shrimps, green Apple and Yogurt and Sea urchin or Mellon Onions with
white Beans
and chilly Pepper.
Calamari Cocktail and
Mellon on a Citrus Parmesan Cornet
Shrimps Cocktail
Campania Felix cup with creamy Buffalo cheese
Russian Bresaola Cornets with almonds and fennels
Ham Cornets with creamy Buffalo cheese and fried dumplings
Mortadella Cornets
with creamy Buffalo cheese and Pistachio, Garden Rocket and Lentils
Smoked Swordfish with Vegetables and Paprika Mousse
Pork Fillets with Mushrooms, Asparagus and Olive Oil
Shrimps with green
apple with Yogurt on Parmesan Cornet
Steamed prawns with Salad, Vegetables and Truffle Oil
Prawns with Bacon and Vinegar salmon
Pork Roll with Orange
And Onion Marmalade
Mozzarella Roll with
Nut bread, Garden Rocket, Shrimps and Bresaola Mozzarella Roll in
Capri Fantasy
Sea food Salad
Rice Salad with Peas,
Lemon and Mayonnaise on Tomatoes Petals
Russian Salad with
Eggs and Herbs
Shrimps and Green
Apple Salad with Yogurt on Parmesan Cornet
Polyp Salad with
Potatoes and Basil Sauce
Chicken Salad with
Celery, Corn on Belgian lettuce Crown
Cuttlefish salad with
Artichokes, Nuts, Tomatoes and Marinade Anchovies
Cuttlefish salad with
Celery, Nuts and Dill
Cuttlefish salad with
Celery, Nuts and Lemon
Cuttlefish salad with
Polyps and sweet and sour sauce.
Cuttlefish salad with
Celery, Nuts and Marinade Salmon.
Salmon
Millefeuille
with Marrows
and Cheese
Cheese Mousse with
dried fruit, lettuce and Mimosa egg
Sea Bass potatoes with
Yogurt, Peas and Beans and vegetables
Pepper with Veal
Sauce, vegetables, potatoes and Cappers
Smoked Swordfish on
Lettuce and Mimosa Egg with Citrus Sauce
Steamed Polyp with
Potatoes and Green Apple with red and green Sauce(tomatoes and
Basil)
Polyp with Potatoes
and Light Green Sauce
Parma Ham with Nut
Bread, Mozzarella and Chilly Olives
Mozzarella and Ham
San Daniele Ham with
Mozzarella
San Daniele Ham with
Mozzarella and Garlic Bread
Shellfish Quiche
Lorraine on Tomatoes Sauce with Thyme
Bresaola Rolls with
crispy
vegetables
Bresaola Rolls with
Country Cheese, Garden Rocket and Tomatoes
Bresaola Rolls with
creamy country cheese and chicory with almonds
Bresaola Rolls with
Pistachio creamy cheese and crispy vegetables
Veal Rolls with
Asparagus and mushrooms
Marinade Salmon with
Orange and Pink pepper with Olive Bread
Marinade Salmon with
seafood and salad
Speck Sausages with
Broccoli, Yogurt and Tomatoes
Shellfish Sausage with
Vegetables and Tomatoes sauce
Marinade Salmon Cake
with creamy cheese, mushrooms and garden rocket’s sauce
Aubergines’ Tartar
with pepper sauce and crispy shrimps
Aubergines and Cheese
Tartar on Tomatoes Sauce and Basil
Sea Bass pastiche with
Marrows with pink pepper and cappers’ sauce
Chicken and Duck
pastiche with truffle and asparagus and salad
Sea bass and lemon
pastiche with pepper sauce, potatoes and chicory
Veal pastiche with
potatoes, vegetables and little cobs
Hard-boiled Egg with
orange broccoli and pink pepper
Polenta Vol au Vent
with squids, white beans and spicy lettuce
Polenta Vol au Vent
with white beans and prawns
Polenta Vol au Vent
with sea bass and sea delight
Polenta Vol au Vent
with sea bass and tomatoes
Salmon cake with salad
and crispy vegetables
Buffet
Corners:
The
Oysters’
Corner
Black bread with
yogurt, filled vol aux vents , canapés with shrimps’ cream
The Gourmet’s
Corner:
Cut ham and country sausages
The Cheese’ Corner:
Pieces of Parmesan with Fruit and honey, country cheese
The White Corner:
String of Mozzarella with blueberries, ricotta mousse with lemon
an mushroom’s aroma,
speck rolls with
mozzarella
The Frying Corner:
fried sea food croquettes, Cetara’s anchovies with balsamic vinegar,
fried prawns,
pieces of pizza with
fresh tomatoes and basil
The Marinade
Corner:
Marinade Salmon with marrows’ cream, marinade swordfish with
aubergines’ cream,
marinade anchovies
The Whim’s Corner:
Swordfish rolls with smoked cheese, smoked tuna, squids with
potatoes, salmon rolls
The Flambè Corner:
Crêpes with vegetables and seafood
The Campania Wines Corner
The Bread Corner
•
Where do You prefer the Starters’ Buffet to be served?
•
What kind of dish do You prefer as a Starter?
First Courses served or at buffet
Pasta Chifferetti with
Spicy White Beans
Pasta Tart Straw and
Hay
Crepes filled with
ricotta/meat/fish
Pasta Chitarrine
Pasta Chitarrine with mushrooms
Pasta Conchiglie
Cortecce Pasta with Prawns, Artichokes and Tomatoes
Pasta Cortecce with
Courgettes’ flowers, Tomatoes and Speck
Pasta Cortecce with
Seafood and Tomatoes
Pasta Cortecce with
Mushrooms
Pasta Cortecce with
Asparagus and Shrimps
Pasta Cortecce with
little mushrooms and Vegetables
Mediterranea
Crepes
(mozzarella, ricotta and provola
cheese)
Ariston Crepes
Crepes with Mushrooms
and country cheese’ fondue with basil
Crepes with
Mozzarella, Ham and Tomatoes
Farfalle Pasta with
Salmon
Boscaiola Farfalle Pasta with
tomatoes
and mushrooms
Pasta Farfalle with
Salmon and Chives
Pasta Farfalle with
mushrooms, cheese with almonds, rocket and potatoes
Pasta “Olives’ Leaves”
with white sauce and mushrooms
Pasta “Olives’ Leaves”
with Aubergines, Nuts, Tomatoes and Mozzarella
Pasta “Olives’ Leaves” with chickpeas, speck and rosemary
Pasta “Olives’ Leaves”
with tomatoes
Sorrento’s Pasta Fusilli
Pasta Fusilli with tomatoes, Mozzarella and
Basil
Scarpariello Pasta Fusilli with tomatoes ans Scamorza
cheese
Pasta Gemelli with
squids, tomatoes and vegetables
Potatoes Roll with
tomatoes’ sauce and butter with basil
Pasta Gnocchetti with broccoli,
bacon and squids
Pasta Gnocchetti with
sausages and asparagus on parmesan waffle
Pasta Gnocchetti with
squids, pine nuts and rocket
Sorrento’s Pasta
Gnocchetti
Pasta Gnocchi with
vegetables’ sauce and mushrooms on parmesan waffle
Pasta Gramigne with
vegetables’ sauce and mushrooms
Pasta Gramigne with
shellfishes’ sauce and basil
Pasta Gramigne with
seafood and tomatoes
Pasta Gramigne with
vegetables’ sauce
Pasta Gramigne with
tomatoes and courgettes’ flowers with Scamorza Cheese and artichokes
Pasta Lasagna with
smoked aubergines and Scamorza Cheese
Pasta Linguine with
prawns
Pasta Lumache with
vegetables’ sauce and mushrooms
Pasta Maccheri with
chards’ sauce and Scamorza cheese
Paris’Manicaretti
Messina’s Pasta with
saffron
cuttlefish
and grilled
radicchio
Messina’s Pasta with
chards’ sauce and Scamorza cheese
Pasta “half elephant’s
eyes” with mussels and pumpkin
Pasta Orecchiette with
rocket sauce and nuts
Pasta Orecchiette with
chicken and broccoli
Pasta Paccheri with
shrimps and tomatoes or zucchini
Pasta Paciocche with chickpeas,
bacon and sage
Pasta Pappardelle with
rocket sauce, squids and tomatoes
Pasta Pappardelle with
rocket sauce and prawns
Pasta Pappardelle with
Polyps, black olives, cappers and tomatoes
Chef’s
Pasta Penne (sea and mountain)
Pasta Pennette with Salmon
“Arrabbiata “ Pasta Penne
Naples’ Pasta Pennette
Pasta Pennette with Artichokes and
Scamorza cheese
Pasta Pennette with
vegetables
Pasta Pennette with tomatoes,
aubergines and Scamorza cheese
Naples’Pasta Ravioli with ricotta/meat
/fish
Pasta Ravioli with
ricotta cheese, meat, parmesan and rocket
Pasta Rigatoni with
vegetables and squids
Rice with mushrooms
and flesh of peasant
Blue Danube’s rice
Fisherman’s Rice
Zar’s Rice
Champagne’s Rice
Rice with saffron and
mushrooms
Rice with Asparagus
and Scamorza cheese
Rice with squids and
seafood
Rice with Provola
cheese and Rosemary
Rice with squids and
prawns
Rice with Saint
Peter’s fish, mussels, peas with thyme, lemon and basil
Rice with smoked
aubergines and scallops
Rice with Radicchio and Scamorza
Rice with Radicchio and shrimps
Rice with rocket,
shrimps and lemon
Crepes with artichokes
and white sauce
Pasta Scialatielli
with vegatables sauce and mushrooms
Pasta Scialatielli with polyps,
black Olives and Cappers
Pasta Scialatielli with clams and courgettes
Pasta Scialatielli
with seafood
Pasta Scorzette With
squids and courgettes’ flowers
Pasta Scrigni di Taglierini with
fish sauce and courgettes
Pasta Sedanini with
vegetables sauce and mushrooms
Corny Pasty with
mushrooms sauce and black truffle
Crepes pie with sauce and Scamorza
cheese
Pasta Spaghettoni with
asparagus, scallops and tomatoes
Spaghetti with Clams
Spaghetti with seafood
Pasta Stringhe with
lobster and mushrooms
Pasta Stringhe with
clams, tomatoes and courgettes’ flowers
Pasta Tagliolini pie
Pasta Tagliolini with
mushrooms
Pasta Tagliolini with
Salmon
Pasta Tagliolini with
lobster
Pasta Trenette with
fish and courgettes’ flowers
Pasta Troccoli with
squids, tomatoes and rocket
Pasta Troccoli with
fish, courgettes and tomatoes
Pasta Trofie with
seafood
Pasta Trofie with
shrimps, tomatoes and courgettes
Pasta Trofie with
shrimps and tomatoes
Pasta Trofie with
tomatoes, prawns and artichokes
Pasta Trofie with
clams and courgettes’ flowers
Pasta Tubetti with
white beans and curly endive
•
Choose what kind of dish do You prefer
•
Choose what kind of service do You prefer
Fish Second Courses served
at table or buffet
Lobster crab in Bellevue
Grilled Lobster
Sea-bass with almond and herbs
Mariners Grobe
Grobe with olives and cappers
Livorno’s Grobe
Squids filled with clams, courgettes and potatoes
Fishtails with wild fennel, potatoes and peppers’ sauce with mint
Sea bream with white wine
Baked Sea bream
Swordfish rolls with smoked vegetables
Swordfish rolls with aubergines and pine nuts
Sea-bass filet with mushrooms, little artichokes and ricotta cheese
mousse
Black sea bass with herbs and lemon
Black sea bass fillets with lemon
Black sea bass fillets with orange and dill
Black sea bass fillets with cappers and lemon
Gulf fried squids and fishes
Sea hen with wild fennel, potatoes and peppers sauce
Cognac Prawns
Grilled Prawns
Prawns with spicy orange and vegetables
Village’s Mixed Fish Grill (swordfish or salmon, squids, prawns)
Gulf’s Mixed Fish Grill (swordfish ,little squids, prawns)
Swordfish rolls with salmon, asparagus and salad
codfish with herbs, lemon and vegetables
Lobster crab medals
Lobster crab medals in Bellevue
Grilled Black sea-bass
Naples’ grilled black sea bass
Admiral’s grilled sea bass
Gratin black sea bass
Black sea bass with lemon
Grilled Black sea bass and prawns
Orange Black sea bass with dried tomatoes
Char grilled Swordfish with citrus’ sauce
Pezzogna fish with potatoes
Grilled swordfish
Sea queen (sea-bass) with lemon
Sea queen (sea-bass) with saffron and poppy seed
Sea queen (sea-bass) with orange slices and dried tomatoes
Sea queen (sea-bass) with seafood and prawns
Cilento’s Sea queen (sea-bass) with olives, mussels, shrimps
Sea queen (sea-bass) with herbs, almonds and lemon
Sea queen (sea-bass) with almonds
Sea queen (sea-bass) with mushrooms, ham, cheese, lemon cream
Zar’ Salmon (fillets filled with bread, shrimps, mustard and
parsley)
Imperial Gratin Salmon
Gratin Prawns with salad
Gratin Prawns with white beans and balsamic vinegar
Spicy Fish soup with garlic bread
•
Choose what kind of dish do You prefer
•
Choose what kind of service do You prefer
•
Bellevue Dishes
A good break between meat and fish
Our breaks’ list:
Lemon water-ice
green Apple water-ice
Mandarin water-ice
Dry wine
Lemon
Cream
Liquorice Cream
Balsamic Vinegar and Mint ice-cream
Meat Second
Courses at table or buffet
Chine of Pork with mushrooms and pistachio
Roast pork with rosemary
Roast turkey with lemon
Roast turkey with thyme
Roast beef
Veal with bacon and sage
Braised beef with Barolo whine
Pork Carrè with Coast’s aroma
Pork Carrè with Coast’s citrus
Pork Carrè with Rosemary
Pork Carrè with Rosemary and mushrooms
Veal Carrè with peas and mushrooms
Veal Carrè with mushrooms’ cream
Orloff’s Veal Carrè
Rossini’s Veal Carrè
Leg of lamb with bacon and rosemary
Lamb chops with mushrooms and white beans
Gipsy’s style Leg of Lamb
baked Lego f lamb
Veal rolls with stringy cheese
Beef fillets with green pepper
Beef fillets with white pepper
Beef fillets with black sea bass’ rind
Grilled Veal fillet
Veal rolls
Wellington’s style veal fillet
Italian’s style veal fillet
Veal fillet with Barolo wine
Jelly veal with asparagus and truffle
Leg of lamb with citrus
Pink beef with mushrooms
Veal roll with country cream and peas’ cake
Roe steak with truffle and cabbage
Roast pork with mushrooms and chestnuts
Chicken roll with asparagus and truffle
Turkey cutlet with lemon
Veal in Bellevue
Pork shin with country apples and wild fennel
Turkey supreme with mushrooms and asparagus
Chicken supreme with lemon
Chicken supreme with Scamorza and thyme
Stuffed Turkey Supreme
Turkey with lemon
Turkey with rosemary
Turkey with Cartizze wine and thyme
Slices of pork with Cartizze wine
Stuffed Veal with Coast’s aroma
Frosted Veal with Coast’s scent
Frosted Veal with peas
•
Choose what kind of dish do You prefer
•
Choose what kind of service do You prefer
•
Bellevue Dishes
Side dishes at table or
buffet
Asparagus with Speck ham
Asparagus with Parmesan and Speck Ham
Beetroot, sweet corn, rocket and mozzarella cherry
Judith’s style Artichokes
Lemon Artichokes
Sliced fried Artichokes
Sliced fried mushrooms
Caprice Salad
Mixed Salad with rocket, sweet corn and tomatoes
Mixed salad with rocket
Nouvelle Salad
Mixed Green Salad
Aubergine rolls
Asparagus bunch
String bean bunch with bacon
Potatoes with rosemary
Roasted potatoes
Bernini’s potatoes
Duchess’ potatoes
Frosted potatoes
Mascotte potatoes
Nature potatoes
New potatoes
Brown potatoes with rosemary
Sauté potatoes
Tomatoes and rocket
Tomatoes, spinaches and nuts
Tomatoes, Radicchio, Speck ham and nuts
French peas
Rocket and Radicchio
Carrots’ pie
Spinaches’ pie
Courgettes’ pie
Grilled season’s vegetables
•
For different side dishes
As an
Alternative to meat at table or buffet
Our tray of Campania
cheese
Mixed Cheese (parmesan, gruyere, creamy cheese)
Ricotta, Honey and coffee
Ricotta Mousse with pears, honey and chestnuts
Casaro’ dish (Ricotta, mozzarella tail and Treccina and
Caciocavallo cheese)
Cheese with nuts
Cheese with Olives
Cheese with chilli pepper
Seafood Sauté
Clams Sauté
•
Dish outlook
Desserts served
at table or buffet
Sliced fruit with
sheet of pastry
Sliced fruit with ice-cream and whipped cream
Sliced exotic fruit with ice-cream and whipped cream
Sliced strawberries with ice-cream and whipped cream
Pineapple with sweet liqueur
Imperial pineapple
Pineapple with Babà and English cream with sweet liqueur
Flambé pineapple with vanilla sheet of pastry
Small boat of pineapple
Flambé orange with sheet of pastry
Flambé orange with Paradise cake
Pineapple with pistachio’s ice cream and sprinkled coconut
Banana split
Bavarian orange cake with chocolate cream
Bavarian pears and vanilla cake with chocolate cream
Bavarian vanilla cake with chocolate cream and pistachio
Cantalupo cake with ice cream and whipped cream
Sheet of pastry with Soft fruit and ice cream
Soft Fruits bowl with ice cream and whipped cream
Season’s fruits
Exotic fruit Cocktail
Strawberries bowl
Sweet Banana with hot chocolate
Nutella cake with Caramel
Strawberries with ice cream and whipped cream
Fruit salad with ice cream
Fresh fruit salad
Melba peach
Soft fruits’ cold dessert
Nougat’s cold dessert with English cream and pistachio
Ice Lemon Soufflé with strawberries
Ice lemon Soufflé with liquorices cream
Ice lemon soufflé with English cream and liquorice
White truffle ice cream/chocolate/ with coffee/liqueur
Lemon cake
Caprese cake with vanilla cream
Caprese cake with strawberries, sage and kiwi
Almond cake with orange flowers
Fan shape pears with cinnamon, chocolate cream and Pistachio
•
Swimming pool service
•
Cart service
•Kind
of services
Desserts served at
table or by swimming pool
Our desserts’ list
Lemon Delice
Coffee Delice
Chocolate Delice
Vanilla slice
Marriage Cake
Saint Honouree Cake
Chantilly Cake
Mimosa Lemon Cake
Diplomatic Cake
Sacher Cake
Chocolate Profiteroles
Grand Mother’s Cake
Sicilian Cassata
Fruit Tart
Buffet of little dessert served in Swimming pool
Our pastry chef proposes an huge variety of mignon desserts to be
served at swimming pool’s edge.
Mignon dessert
served at table
Our pastry chef proposes an huge variety of mignon desserts to be
served at table on lifted silver trays.
•
Other desserts
The
hotel as a very well supplied wine cellar, which is constantly
brought up to date with the most exclusives
Italian and international wines.
Particularly noteworthy is the Magnum Champagne collection.
The
cellar is also enriched by an huge variety of grappa, distillates
and passito.
A
significant selection of cigars is available, too.
»
Italian White Wines
»
Italian Red Wines
»
Dessert Wines
»
Distillates and Grappa
»
Classic Sparkling Wines
»
Champagne
»
Cigars
Children Menu
The hotel proposes menus
suitable to children’s needs, in addition to the opportunity to
choose single dishes
from the Grand Carte.
Menus for celiac and
vegetarians
We put great attention on
our guests who suffer of celiac diseases, that’s why our kitchen is
supplied with
specific products, suitable
to them, such as bread, pasta and cakes. The same interest is
granted to vegetarian
guests and to all those who
have particular requests.
Where do You prefer your aperitif to be
served?
you can choose to arrange the buffet near the swimming pool:
- right side (covered zone)
- left side (half covered zone)
- Central (uncovered zone)
How do you prefer your aperitif
You can choose to arrange the aperitif with a big
buffet or more little buffets, divided for types of products.
Add corners to your aperitif
You can make your aperitif richer by adding
gastronomic corners.
Look at the complete list of corners in the
buffet starters’ section and choose those you like most.
Amazing decorations
On demand it is possible to set up amazing
decorations such as: butter or ice statues, watermelon or pumpkins’
sculptures and more.
Ask for more information to you banquets’ expert.
Where do You prefer your starters’ buffet?
Starters’ corners can
be
arranged both in swimming pool and in the inside rooms as an
addiction to aperitifs.
We recommend to arrange corners in the same room
of the banquet, in order to have your table always at your
disposal.
On the same buffet it is possible to set an huge
variety of little desserts, various cakes, fruits and the wedding
cake.
What kind of plate do you prefer for starters?
The hotel provides different kind of plates and
you can choose for example between glass or ceramics.
Generally the chef decides on the base of the
starter chosen by clients, but You can change anyway.
Our Maitre is at your disposal to show you all
the plates.
Choose what kind of plate
The Hotel provides different kind of measures and shapes of plates.
Generally the Chef decides on the base of the
dishes chosen by clients.
Anyway, the Maitre is at your disposal to show
you all the plates.
Choose what kind of service
It is possible to have a French Style service (at tray) or an
Italian Style service (dishes are prepared directly by
the chef).
Generally the chef recommends the kind of service
on the base of the dishes chosen and the number of the guests,
but you can choose the service you prefer anyway.
The Maitre is at your disposal for any further
information.
Choose what kind of plate
The hotel provides plates of different shapes and
measures, such as round or oval.
dispone di diverse forme di piatti, ovali o circolari e di diverse
misure.
Generally the chef recommends the kind of plate
on the base of the dishes chosen, but you can choose the plate you
prefer anyway.
The Maitre is at your disposal for any further
information.
Choose what kind of service
It is possible to have a French Style service (at tray) or an
Italian Style service (dishes are prepared directly by the
chef).
Generally the chef recommends the kind of service
on the base of the dishes chosen and the number of the guests,
but you can choose the service you prefer anyway.
The Maitre is at your disposal for any further
information.
Bellevue dishes
The Chef cuts some kind of dishes right on the
buffet table, where all clients will be able to see it. Dishes are
served
on a trolley equipped and prepared to keep it
warm.
Swimming pool settings
It is possible to set a dessert buffet directly
in swimming pool or in veranda, in order to give the guests the
opportunity to choose between a wide variety. It
is also possible to add an additional buffet of little desserts
and cakes to make it more complete and various.
At trolley
The
Hotel provides movable trolleys able to arrange a bar service in
Your banquet room.
Kind
of setting
Our
creamy desserts can be prepared:
- on a
waffle
- on a crystal cup
- in your preferred plate
Our Maitre is at your disposal for any further information or
request.
Other kind of cakes
Our
pastry chef is at your disposal for any request.
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