Long Meadow Ranch


Chef Richard Reddington
Chef Eric Webster

Auberge du Soleil
Rutherford , CA


Crostini of Young Leeks and Blood Oranges
Grape and Goat Cheese Tarts
Crostini of Fresh Ricotta, Fava Beans and Lemon


Salad of Mescalin Greens
Salad of Sugar Snap Peas
Ciogga Beets
Local Cheese
Asparagus Salad with
Long Meadow Ranch Farm Fresh Eggs
Slow Roasted Artichokes with
Baby Carrots
Grilled LMR Grass-fed Beef Skirt Steak and Tri Tip
with Salsa Verde and Watercress


Shortbread with Strawberry and Rhubarb Compote
1998 Long Meadow Ranch Cabernet Sauvignon
2001 Frog’s Leap Sauvignon Blanc 

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