The Menu: Reception: Epiphany Grenache Blanc, Santa Barbara House Smoked Tazmanian Salmon on Grilled Crostini. 1st Course Chiaretto Rosé, Italy Pepepr-Grilled Jumbo Sea Scallop Thin Sliced White Balsamic Strawberry, Grilled fennel slaw. 2nd Course Carignan Rouge, France Grill-smoked duck breast, with grilled figs. 3rd Course Rolf Binder Heinrich, GSM, Australia Slow-Grilled Pork Loin, Plum Chutney. [...read more]