“LAND” STARTERS
~ Goose-liver pâté with walnuts, raisins and aged Madera jelly
~ Pecorino cheese flan with Colli Senesi black truffle and broad bean    fondue
~ Ricotta and herb mousse with crispy “Grigio” ham
~ Asparagus flan with sheep’s milk Robiola cheese and flaky pastry    straws
~ Finely sliced Roquefort blue cheese and fresh julienne vegetables
~ Pheasant pâté
~ San Daniele ham in a crown of melon nuggets and balsamic vinegar
~ Finely sliced artichokes scented with lemon and Pecorino cheese

TUSCAN STARTERS
~ Bruschettas with tomato and basil
~ Bruschettas with cannellini beans and Colonnata lard
~ Black Canapés with chicken livers and rabbit
~ Canapés with stewed black cabbage and guanciale (cured pork jowl)
~ Platter of cold cuts and cheeses, with Pit Pecorino cheese with: truffle,    chilli, wrapped in walnut leaves, wrapped in ash, and Cinta Senese    ham, Wild boar sausages, Capocollo and Finocchiona

"SEA" STARTERS
~ Cuttlefish salad with avocado
~ Octopus and potato salad
~ Salmon roulades served with cream of courgettes
~ Crayfish cocktail in a melon basket
~ Finely sliced raw swordfish scented with citrus fruit
~ Finely sliced raw salmon with soncino salad and fennel
~ Swordfish roulades with courgettes and pink grapefruit
~ Prawn cocktail served in a glass
~ Fresh Tuna tartar
~ Salmon rings with ricotta cheese on a bed of green salad
~ Sardine roulades