Chef Terrance Brennan

Picholine
New York , NY
October 6, 2005

First Course

 Seared Long Meadow Ranch Grass-fed Beef Filet
Diver Sea Scallop Salad
Chanterelles and Mushroom-Soy Dressing

 Second Course

 Braised Long Meadow Ranch Grass-fed Beef Short Ribs
Foie Gras Ravioli and Orange Scented Lentils

 Third Course

 Grilled Long Meadow Ranch New York Strip Steak
Parsley Root Confit and Sauce Perigueux

 Dessert

 Selection of Artisanal Cheeses
Honey crisp Apples in Spiced Red Wine
Picholine Petits Fours and Chocolate

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