Long Meadow Ranch


Chef Pilar Sanchez

James Beard House
New York, NY
May 22, 2006 

First Course

LMR Deviled Eggs
LMR Grass-fed Highland Beef Swedish Meatballs
Asparagus Wrapped in LMR Grass-fed Highland Beef Carpaccio
LMR Rutherford Gardens Baby Beet Tempura
Schramsberg Blanc de Noir, NV

Second Course

Napa Valley Select Olive Oil Poached Wild King Salmon
LMR Rutherford Gardens Fava Beans, Baby Carrots, and Greens
Sparrow Lane golden balsamic vinaigrette
Long Meadow Ranch Sauvignon Blanc, 2005

Third Course

Braised LMR Grass-fed Highland Beef Short Ribs
LMR Rutherford Gardens Heirloom Potatoes,
Fresh Horseradish, Fleur de Sel, Sausalito Springs watercress
Long Meadow Ranch Cabernet Sauvignon, 2001


Meyer Lemon and Prato Lungo Extra Virgin Olive Oil Sorbet
Point Reyes Original Blue, Valla Dry Jack
Marshall's Honeycomb, Bouchon Bakery Breads
Long Meadow Ranch Sangiovese, 2003
Black Mission Fig & Prune Crostada
Scharffen Berger Chocolate Gelato
Nonino Grappa, Friuli Italy

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