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