Long Meadow Ranch
 

 

Chef Tim Johns

Executive Chef
Table 28 Restaurant
September 12th, 2006

First Course

Spaghetti with late season Rutherford Garden Heirloom Tomatoes
2005 Long Meadow Ranch Sauvignon Blanc

 Second Course

Marinated Swordfish with Arugula
Escarole & Anise Salad
2003 Long Meadow Ranch Sangiovese

Entrée

Grilled Long Meadow Ranch Grass-fed Highland London Broil
Mustard Infused, Served with Warm Red Beet Chips & Chard Saute
2003 Long Meadow Ranch Cabernet Sauvignon

Dessert

Red Plum Tard with Zabaglione

 

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