Chef Lars Kronmark

Executive Chef 
Greystone Restaurant
Culinary Institute of America
St. Helena , CA
2003

Reception
Amuse and Sparkling wine

 First Course

Tuna Tartare Asian Style
Thai Chicken Sate with Red Curry Sauce
Shrimp Mint Basil and Rice Paper Rolls

 Second Course

Creamy LMR Pumpkin Bisque with Crisp Pancetta
Whole Roasted Salt Crusted Salmon with Romesco Sauce
Long Meadow Ranch Grass-fed Highland Daube de Boeuf

Third Course

Provencal Braised Long Meadow Ranch Grass-fed Beef
Olives and Pancetta
New Potatoes with Coarse Salt
Swiss Chard and Aged Cheese Gratin

 Dessert

Bread Pudding with Fall Fruit and Scottish Whisky Sauce   

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