Menus

This page has been duplicated and moved to Chef Chris’ Menu Blog. Link in Sidebar at right.

 

 

 

 

An oldie, from 2004, The Montauk Lake Club, with my learned partner at the time, Craig S. Lieder, Jr.

First Courses

Melon Salad – Ripe Charentais melon, mache, praline walnuts, and sherry-gorgonzola vinaigrette.

Club Salad – Mixed greens, sweet pearl onions, and oven roasted tomato vinaigrette.

Lake Montauk Oysters – with three mignonettes and seaweed salad.

The Lake Club Shrimp Cocktail – Yellow tomato cocktail sauce and pea shoots.

Sonoma Valley Foie Gras – Savory french toast and blueberry gastrique

Carpaccio – White truffle, lemon, and Pecorino Romano Stagianato

 

Second Courses

Pan Roasted Free Range Chicken – Potato-apple latke, baby carrots, and pan juices.

Beef Wellington Napoleon – Char grilled filet mignon, crisp puff pastry, and morel duxelles chateubriand sauce.

Whole Montauk “Buffalo” Black Bass – Passionfruit coleslaw and spicy sambal olek dipping sauce.

Cumin-Dusted Wild Salmon – Carrot-gold raisin puree, wilted arugula, and pinot noir glaze.

The Lake Club Surf & Turf – Shelled two pound lobster, grilled filet mignon, fingerling potatoes, wilted spinach,

and saffron infused steamed mussels.

Black Angus Porterhouse – Vermont cheddar popovers, braised radicchio, and Tuscan demi glace.

 

 

Also from 2004, June 10 to be exact, a wine dinner at the historic Montauk Manor. Five courses of period food featuring the fine south fork wines of Wolffer Estates of Sagaponack, NY. This menu also compiled with my then partner Craig.

 

Breakwater Cafe at the Montauk Manor

and

Wolffer Estate Wines

present The Pouring Twenties

Passed Hors’d’ouevres

Tartar of wild salmon with tomato granita

Georges Blancs with caviars

Mushrooms Newberg

served with Christian Wolffer Sparkling Wine 1999 and Wolffer Estate Verjus Cosmos

Five Course Tasting Menu

Chicken Consomme with Egg

Wolffer Estate “La Ferme Martin” Chardonnay 2002

Pate’ Champagne with Cornichons and Toast Points

Wolffer Estate Reserve Chardonnay 2001

Lobster Cocktail with Yellow Tomato Vinaigrette

Wolffer Rose’ 2003

Grilled Yellowfin Tuna with Bacon, French Beans, and Olives

or

Veal Oscar with Local Asparagus, Blue Crab, and Hollandaise

Wolffer Estate Pinot Noir 2001

California Strawberry Trifle

Wolffer Estate Late Harvest Reisling 2003

Chefs Craig S. Lieder, Jr. and Christopher Kozlowski 2004