Chef David Sidoti

St. Francis Yacht Club
San Francisco, CA
2004

Reception

Long Meadow Ranch Highland Beef Carpaccio Crostini
Figs with St. Andre Cheese Wrapped in Prosciutto
Brie and Phyllo with Persimmons
Sesame Tuna Skewers
Caviar Tortilla Spoons
2001 Stony Hill Vineyards White Riesling, Napa Valley

First Course

Roasted Wild King Salmon
Autumn Spaghetti Squash and Onion Confit Brown Butter
2000 Stony Hill Vineyards Chardonnay

 Second Course

Duck Confit Ravioli
Seared Sonoma Foie Gras, Shaved Summer Truffles
Long Meadow Ranch Napa Valley Select Olive Oil
2001 Long Meadow Ranch, Peter’s Vineyard, Sangiovese, Napa Valley

 Third Course

Long Meadow Ranch Highland Beef
Point Reyes Blue Cheese, Whipped Potatoes,
Crispy Portabella Mushrooms and Peppered Red Wine Sauce
2001 Long Meadow Ranch Cabernet Sauvignon, Napa Valley

 Fourth Course

Blue Cheese Flan
Burnt Meringue with Lemon Curd
Pear Tarte Tatin
Mini Nugget Basket filled with Raspberries

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