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DATE / TIME EVENTS / INDUSTRY LOCATION
Dec 31, 2012
05:00PM - 01:00AM
Farmstead at Long Meadow Ranch's New Year's Even Dinner Celebration
Long Meadow Ranch Winery & Farmstead invites guests to ring in the New Year with a special evening on Monday, December 31st, featuring Executive Chef Stephen Barber’s special four-course farm-to-table dinner menu.
Napa,
Farmstead at Long Meadow Ranch
Event Description

In celebration of the festive holiday, Long Meadow Ranch Winery & Farmstead invites guests to ring in the New Year with a special evening at Farmstead at Long Meadow Ranch on Monday, December 31st, featuring Executive Chef Stephen Barber’s special four-course farm-to-table dinner menu, great wine, excellent cocktails, and live music! Farmstead at Long Meadow Ranch will offer a delicious farm-to-table pre fixe menu , with highlights including : Miyagi oysters on the half shell with sauce maltaise and American caviar; Roasted Sonoma duck with fried rice, steamed buns and mandarin orange sauce; and Potato gnocchi with wild foraged mushrooms and braised celery (for full pre-fixe menu, please see below). In addition to the pre fixe menu, guests also have the option of dining from the regular Farmstead menu. As dessert is served, guest can enjoy live music and begin the countdown to 2013. At the stroke of midnight, a champagne toast will ring in the New Year and guests are invited to continue the festive celebration into the morning hours. Limited seating available. For reservations please call (707) 963-9181 or via the website at www.farmsteadnapa.com Farmstead at Long Meadow Ranch Pre Fixe New Year’s Eve Menu - $85 per person Supplement: Tsar nicoulai california estate osetra caviar with creme fraiche, chives and warm blini - 98/oz Amuse: Miyagi oysters on the half shell with sauce maltaise and american caviar First Course: Cured and smoked steelhead trout with crispy potatoes, quail egg and caviar creme fraiche Dungeness crab salad with winter citrus, celery root and shaved fennel Roasted garden beet and sky hill goat cheese terrine with mache and candied walnuts Second Course: Roasted Sonoma duck with fried rice, steamed buns and mandarin orange sauce Entrees: Grilled LMR grass-fed New York with bone marrow bread pudding Potato gnocchi with wild foraged mushrooms and braised celery Dessert: Profiteroles with vanilla bean ice cream and chocolate sauce

Fee: $85.00

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