Chef Kent Rathbun

Abacus

Dallas , TX

October 18, 2005

Appetizers

Truffled Long Meadow Ranch Scrambled Eggs

Farmers Cheese Biscuits

Redwood Hill Goat Cheese and Long Meadow Ranch Figs
Arugula and Aged Balsamic
Groth, Sauvignon Blanc , Napa 2004

First Course

Crispy Seared Cape Cod Scallops
" Manhattan Style Chowder" with Crispy Potato Strings
Groth, Sauvignon Blanc , Napa 2004

Second Course

Wood Grilled Long Meadow Ranch Grass-fed Beef Sirloin Strip

Spicy Red Bean Demi, Hickory Smoked Rabbit Jambalaya
Long Meadow Ranch, Cabernet Sauvignon 2000 and 2001

Third Course

Mongolian Braised Long Meadow Ranch Grass-fed Beef Short Ribs

Gingered Carrots with Baby Shiitake - Scallion Glaze
Long Meadow Ranch, Cabernet Sauvignon 1997 and 1999

Dessert

Strawberry Fritters and Lavender Honey
with Long Meadow Ranch Fresh Fig - Black Pepper Ice Cream
Robert Mondavi, Moscato d'Oro