Master Fusion Chef Chris Paul has chosen the menu, Briley Tomlinson has paired the wines and David Kupsick on the sax.

Here's the menu:

First course: caramelized pistachios, fresh organic greens, shaved jicama, seared blueberries, dice smoked Gouda cheese. Wine: Cherry Pie Three Vineyards Pinot Noir

Second course: Salmon ceviche served in a martini glass with homemade tortilla chips

Wine: BR Cohn Silver Label Russian River Chardonnay

Third course: New York Strip served with caramelized apples.

Wine: Cosentino THE CAB

Finishing Touch: Chef's Special

Wine: Cartlidge & Browne Merlot

Gratuity included in ticket price.