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Banqueting Menu Spring 

Carpaccio classico con Salsa Cipriani
Thinly sliced raw prime beef seasoned with classic Cipriani sauce

Duo di Ravioli farciti al Branzino e Finocchietto selvatico in "guazzetto" leggero 
A combination of home made ravioli filled with sea-bass and wild fennel in a light "guazzetto" jus

Pennette di Gargano con Rucola, Pomodoro datterino al Peperoncino 
"Penne" with spicy, rucola, cherry tomatoes sauce

Branzino in Crosta di Sale marino con Pomodoro fresco marinato al Basilico 
Sea Bass baked in a sea salt crust, marinated tomatoes with fresh basil

Filetto di Manzo servito con Salsa al Marsala secco Spinaci con Uvette e Pinoli 
Sautéed beef fillet with dry Marsala wine sauce spinach leaves with raisins and pine nuts



Contact our Food & Beverage Deparment for more culinary inspirations... 

  Ospl Food

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