Chef David Burke

Executive Chef
davidburke & donatella
September 7th, 2006

Amuse

Foie Gras Parfait

First Course

Heirloom Tomato Trio
Mixed with fifty year old balsamic
Sorbet with basil and manchego crisp
Tartare with brioche and ahi Amarillo
2005 Long Meadow Ranch Sauvignon Blanc

Second Course

Butter Braised Lobster
Oxtail ravioli and red wine reduction
2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese

Third Course

Handmade Cavatelli & Braised Short Rib
Wild mushrooms, mushroom chips and truffle mouse
2004 Long Meadow Ranch "Ranch House Red"

Fourth Course

Grilled NY Steak
Potato risotto, chanterelles and foie gras
1999 Long Meadow Ranch Cabernet Sauvignon
2001 Long Meadow Ranch Cabernet Sauvignon

Fifth Course

Selection of Dessert
And petit fours

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