Chef Robert Curry

Executive Chef
Greystone Restaurant
Culinary Institute of America
St. Helena , CA
2005

  First Course

LMR Grass-fed Highland Beef Carpaccio
LMR Napa Valley Select Olive Oil and Fried Capers
2001 Long Meadow Ranch “Peter’s Vineyard” Sangiovese

 Second Course

LMR Grass-fed Highland Beef Short Ribs
Gerardo’s Gnocchi, Artichokes, and Parmesan Crem
2002 Long Meadow Ranch “Ranch House Red”

 Third Course

LMR Grass-fed Highland Beef Tenderloin Au Poivre
Potato Gratin and Cabernet Sauce
1997 Long Meadow Ranch Cabernet Sauvignon

 Dessert

LMR Napa Valley Select Olive Oil Cake
Poached Kumquats and Lemon Marscapone Cream 

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