Chef Michael Patton

Executive Chef

Silverleaf

October 10 , 2006

Reception

2005 Long Meadow Ranch Sauvignon Blanc

First Course

Butter Poached Maine Lobster

Wood Grilled Eggplant

With Coconut & Green Lentils

2004 Long Meadow Ranch "Ranch House Red"

Second Course

Roasted Baby Beets & Goat Cheese Gratin

Petite Lettuces & Napa Valley Select Vinaigrette

2003 Long Meadow Ranch "Peter's Vineyard" Sangiovese

Third Course

Pepper Crusted "Grass-fed Highland Beef Rib-Eye"

Garlic Roasted Vegetable Ratatouille & Natural Juice

2003 Long Meadow Ranch Cabernet Sauvignon

Fourth Course

Black Mission Fig Beggar's Purse

Almond Cream, White Peach Sorbetto, Raspberry & Yougurt Coulis

1997 Long Meadow Ranch Cabernet Sauvignon