Chef Allen Sternweiler

Allen’s – The New American Cafe
Chicago , IL
2004 

First Course

Seared ahi tuna with
Long Meadow Ranch olive oil poached mushrooms,
finished with red wine and sweet vermouth
1995 Long Meadow Ranch Cabernet Sauvignon

Second Course

Braised Long Meadow Ranch short ribs
Yukon Gold Mashed potatoes finished with
vanilla, honey smoked bacon, natural red wine jus,
strawberry-balsamic vinegar reduction and horseradish whipped cream
1999 Long Meadow Ranch Cabernet Sauvignon

Third Course

Roasted Long Meadow Ranch N.Y. strip steak
Choron sauce with double tarragon, roasted potatoes, and sauce Bordelaise finished with
Long Meadow Ranch Prato Lungo Olive Oil
2001 Long Meadow Ranch Cabernet Sauvignon

 Fourth Course

 Selection of handcrafted cave ripened cheeses
1997 Long Meadow Ranch Cabernet Sauvignon

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