Reception
Grand Imperial Brut

First Course
Ahi Poke with Fried Wonton Chips
Jaffurs Grenache Blanc

Second Course
Salmon with Honey Glaze, Viognier-Gorgonzola Reduction Drizzle
Jaffurs Viognier

Third Course
Carpaccio with Mustard-Rosemary Sauce
Jaffurs Grenache

Fourth Course
Seared Pork Belly with Gnocchi and English Peas with Macerated Cherry and  Natural Jus
Jaffurs Syrah

Dessert
Light Sweet Bites