Menu:

Reception
Fresh Mozzarella and Bruschetta with Sundried
Tomato, Onion, Pepper and Black Olives
sprinkled with Balsamic Vinegar and Olive Oil
and a Salmon Mousse Puff with Smoked
Salmon Cream Cheese and fresh herbs
in Puff Pastry
Cosentino Novelist

Salad Course
Hearts of Palm, Artichoke Hearts, Red Bell Peppers
over a bed of Mixed Greens and drizzled with
a light Champagne Vinaigrette dressing
Cosentino, The Chardonnay

First Course
Seared Prosciutto-wrapped Shrimp over Couscous
and finished with Cilantro, Garlic and
Roma Tomatoes
Cosentino, The Poet

Entree
Charbroiled Beef Tenderloin over a bed of
Reduced Orange Balsamic Vinegar and Drizzled
with Melted Gorgonzola served with Sweet
Mashed Potatoes and Steamed Spring Asparagus
Cosentino, The Cabernet Sauvignon

Dessert
Hazelnut Chocolate Mousse Tort drizzled
with Dark Chocolate Ganache
Cosentino, The Cigarzin