The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Thursday, September 21, 2006

DINNER HOSTED BY SANDY AND BARBARA MCINTOSH

Chef: Sandy McIntosh
Location: Home of Sandy & Barbara, Oceanside, New York
Saturday, September 16, 2006

Aperitif: Pindar Mythology 2000
Fennel-Cured Salmon with Fresh Blinis

First Course:
Avocado and Artichoke Terrine with Poached Chicken on Watercress
J. Moreau @ Fils Chablis (2003)

Second Course:
Home-Cured Corned Beef, with Braised Carrots and Potatoes
Rodney Strong Pinot Noir 2004

Third Course:
Oceanside Concord Grape Pie with Concord Grape Ice Cream Shavings

Friday, September 08, 2006

ADVANCE BIRTHDAY DINNER

Chef: Daniel Patterson
Attendees: Tom, Mom & Birthday Gal Eileen
Location: COI Restaurant
Date: September 6 for September 10 Birthday

WINES:
2002 Etienne Sauzet Puligny Montrachet
1998 Araujo Eisele Vineyard Cabernet Sauvigno

COI TASTING MENU:

PINK GRAPEFRUIT ginger, tarragon, black pepper (with a dab of lavender oil perfume that, yes, one dabbed on the wrist to linger throughout the meal)

CALIFORNIA OSETRA CAVIAR sautéed bone marrow, beet gelée

DIRTY GIRL FARM TOMATOES gel and froth, sel gris, McEvoy olive oil

OCEAN TROUT SASHIMI vanilla salt, fennel-kumquat salad, lime

CHILLED SPICED RATATTOUILLE SOUP mint

YUBA PAPARDELLE' chanterelles, cocnut milk, kiefer lime

AYU GRILLED ON THE PLANCHA lemon cucumber, radish, shiso leaf and bud

SUCKLING PIG cannaloni of wild and cultivated greens, plum-tobacco infusion

ANDANTE DAIRY GOAT'S MILK CURD salt, pepper, cress

RHUBARB-LAVENDER FRAPPE

WARM BITTERSWEET CHOCOLATE TART tamarind gelée, lime yogurt