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