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Archives Portfolio

Standard

77sqm Club House room

Alessandro room of 24 sqm

Ligozzi Room of 50sqm

Foyer Loggia dell'Angelo

Butturini room of 42sqm

Sala Quaranta of 42sqm

Sala Da Lisca of 42sqm

112sqm Arts Room

Modular rooms of 32sqm

  • 1
  • 2
  • 3
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Villa Quaranta Park SrlVAT 01283500237REA VR 0171865SDI CODE "M5ITOJA"CS 105,000 Euro
Via Ospedaletto 5737026 Ospedaletto di PescantinaVeronaT. +39 045 6767300F. +39 045 6767301info@villaquaranta.com
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Book with Quandoo

Menu

All future spouses have the opportunity to enjoy the choice of dishes for their wedding reception.
A true food and wine tour led by the Chefs and the Cellar Manager,
to create the best food-wine combination that will remain impressed on the palates of your guests.
Our cuisine is constantly evolving and offers traditional dishes
rich in history and revisited in a modern way.

Aperitifs

Grana sunflowers; Fried Shrimps Smoked Corner and Shrimp Tempura;
Tempura vegetables and various finger foods; Selection of local cured meats and cheeses with mustards.

Appetizers

Raw Montagnana roll with a heart of red Radicchio and dark Grana;
Carpaccio of wild salmon from Norway, green apple and parmesan flakes.

First courses

Prosecco Risotto with Brandy flambéed Scallops; Risotto with scorzone truffle and Champagne;
Risotto with Amarone della Valpolicella; Potato tortelli with basil cream, prawns and prawns tails;
Potato gnocchi with cheese and Lessinia black truffle flakes;
Macaroni with duck sauce cut with a knife.

Second courses

Sea bass in potato crust, Bronte pistachios and Shallot sauce; Sliced Mediterranean Tuna;
Châteaubriand flambéed with Brandy; Fillet of beef with Porcini mushrooms and Lessinia black truffle;
Fillet of beef with Amarone; Sliced Angus on a bed of red radicchio and Monte Veronese flakes;
Sliced Beef in Balsamic Vinegar with Pumpkin flan; Fillet of Beef with Amarone.

Pre-dessert and wedding cake

Grilled Pineapple with Basil Ice Cream; Recioto della Valpolicella sorbet;
Green apple and Calvados sorbet; Crunchy Almond Basket with Pistachio Ice Cream,
Acacia Honey and Cinnamon; Millefeuille with Chantilly cream and Chocolate; Tenerone with Cream and Fruit.