Chef David Burke

Executive Chef

davidburke & donatella

September 7th, 2006

Amuse

Foie Gras Parfait

First Course

Heirloom Tomato Trio

Mixed with fifty year old balsamic

Sorbet with basil and manchego crisp

Tartare with brioche and ahi Amarillo

2005 Long Meadow Ranch Sauvignon Blanc

Second Course

Butter Braised Lobster

Oxtail ravioli and red wine reduction

2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese

Third Course

Handmade Cavatelli & Braised Short Rib

Wild mushrooms, mushroom chips and truffle mouse

2004 Long Meadow Ranch "Ranch House Red"

Fourth Course

Grilled NY Steak

Potato risotto, chanterelles and foie gras

1999 Long Meadow Ranch Cabernet Sauvignon

2001 Long Meadow Ranch Cabernet Sauvignon

Fifth Course

Selection of Dessert

And petit fours