Reception
Montecillo White Sangria with passed hors d’oeuvres
Dinner
First Course
Fresh Blackened Gambas over a bed of homemade
Mango-Pineapple Salsa
Wine- Osborne Sherry “Pedro Ximenez 1827”
Aged Prosciutto topped with fresh Tomato, Basil and imported
Goat Cheese finished with a Balsamic Glaze
Wine- Osborne “Senorio Del Cid”
Third Course
Seared Ahi Tuna encrusted with Panko Bread Crumbs and
crushed Wasabi Peas served over a bed of Wakame Seaweed
Wine- Montecillo Reserva 01
Fourth Course
Fire Roasted Pork Loin and Glazed Pineapple grilled on
a skewer and carved table side
Wine- Osborne “Domino Malpica”
Fifth Course
Fire Roasted Picanha, our Signature Beef,
on skewers carved table side
Wine- Montecillo Grand Reserva ‘01
Sixth Course
Tiramisu, Espresso soaked Lady Fingers layered
with Mascarpone Cream and Coca
Wine- Osborne Port “LBV”
