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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
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