Chef Karen Passero

The Wattis Room
San Francisco Symphony Gala Dinner
San Francisco, CA
September 7, 2005

First Course

Seared Long Meadow Ranch Grass-fed Beef & Tomato "Carpaccio"
Salted Capers, Shallots & Parmesan

Second Course

Frisee & Summer Chanterelle Salad
Poached Long Meadow Ranch Egg
on Truffle Buttered Pain de Mie Toast

Third Course

Long Meadow Ranch Grass-fed Beef Tenderloin
Tomato-Basil Butter
Ragout of Long Meadow Ranch Organic Vegetables
Gratin of Fresh Shell Beans

Dessert

Sauterne & Long Meadow Ranch Olive Oil Cake
Roasted Figs, Raspberries, Raspberry Sauce & Honey Sabayon

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