Menu:

Reception
Assorted Crostinis featuring Shrimp
with Pesto, Pear and Gorgonzola Cheese,
Smoked Salmon and Artichoke
with Feta Cheese
Bertani Pinot Grigio

Salad Course
Warm Spinach Salad, topped with
Glazed Apples, Duck Confit, Red onions
and Maraschino Cherries in
an Orange citrus Vinaigrette
Bertani Due Uve Pinot Grigio/Sauvignon Blanc

Soup Course
Wild Mushroom Bisque with Shiitake and
Portabella mushrooms Sautéed in Brandy
and folded into a Madeira-infused Veloute

First Course
Three Jumbo Ravioli stuffed with Lobster,
then topped with Diced Sautéed Lobster Tail
in a Brandy cream and Lobster sauce
Bertani Secco Valpolicella

Entree
Sautéed Filet with a Peppered Cognac Cream
sauce, served with Truffled Mashed Potatoes
and Assorted Baby Vegetable medley
Bertani Amarone Villa Arvedi

Dessert
Chocolate Mousse trio of White, Dark
and Milk chocolates set on a Crème Anglaise
flavored with Orange peel and Cointreau
Bertani Amarone