Menu:

Reception
Crispy lobster tempura with orange miso dressing; Curried chicken puffs and Pani puris with cilantro and mint chutney
Raymond Reserve Sauvignon Blanc

Appetizer
Cream of Asparagus and Shitakes soup
Raymond Reserve Chardonnay

Salad Course
Herb crusted eggplant and Halloumi salad
Raymond R Collection Chardonnay

First Course
Pecan crusted snapper over root
vegetable puree and citrus drizzle
Raymond Reserve Merlot

Entree
Petite filet and oyster Rockefeller with béarnaise sauce
Raymond Rutherford Cabernet

Dessert
Espresso Chocolate Cake
Raymond Reserve Napa Cab