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Chef Pilar Sanchez James Beard House New York, NY May 22, 2006
First Course LMR Grass-fed Highland Beef Sweedish Meatballs Asparagus Wrapped in LMR Grass-fed Highland Beef Carpaccio LMR Rutherford Gardens Baby Beet Tempura Schramsberg Blanc de Noir, NV
Second Course Napa Valley Select Olive Oil Poached Wild King Salmon LMR Rutherford Gardens Fava Beans, Baby Carrots, and Greens Sparrow Lane golden balsamic vinaigrette Long Meadow Ranch Sauvignon Blanc, 2005
Third Course
Braised LMR Grass-fed Highland Beef Short Ribs LMR Rutherford Gardens Heirloom Potatoes, Fresh Horseradish, Fleur de Sel, Sausalito Springs watercress Long Meadow Ranch Cabernet Sauvignon, 2001 Dessert Meyer Lemon and Prato Lungo Extra Virgin Olive Oil Sorbet Point Reyes Original Blue, Valla Dry Jack Marshall's Honeycomb, Bouchon Bakery Breads Long Meadow Ranch Sangiovese, 2003
Black Mission Fig & Prune Crostada Scharffen Berger Chocolate Gelato Nonino Grappa, Friuli Italy
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