Long Meadow Ranch
 

 

Chef Michael Patton

Executive Chef
Silverleaf
October 10 , 2006

Reception

2005 Long Meadow Ranch Sauvignon Blanc

First Course

Butter Poached Maine Lobster
Wood Grilled Eggplant
With Coconut & Green Lentils
2004 Long Meadow Ranch "Ranch House Red"

Second Course

Roasted Baby Beets & Goat Cheese Gratin
Petite Lettuces & Napa Valley Select Vinaigrette
2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese

Third Course

Pepper Crusted "Grass-fed Highland Beef Rib-Eye"
Garlic Roasted Vegetable Ratatouille & Natural Juice
2003 Long Meadow Ranch Cabernet Sauvignon

Fourth Course

Black Mission Fig Beggar's Purse
Almond Cream, White Peach Sorbetto, Raspberry & Yougurt Coulis
1997 Long Meadow Ranch Cabernet Sauvignon

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