Chef Ian Scollay and his team in the Beard House kitchen
Arnold Bennett Tartlets > Smoked Haddock Tartlets with Quail Eggs and Hollandaise
Scottish Langoustine Tartare with Trout Caviar
Curried Cauliflower Samosas with Cucumber Raita
Foie Gras Parfait with Madeira Gelée and Toasted Truffled Brioche
Yorkshire Pudding with Roast Beef and Horseradish
Zephyr Tout Paris > Sole Quenelle with Nantua Sauce
Spring Lamb Saddle à la Printanière with Légumes du Moment
Vacherin Mont d’Or with Bread and Salad
Tartlette Royale with Rhubarb and Vanilla
Dinner

London to Lyon

Ian Scollay

Maidstone Club, East Hampton, NY

Before landing at the historic and impossibly exclusive Maidstone Club—a pillar of the elite Hamptons scene—British chef Ian Scollay earned his culinary pedigree cooking in Lyon, France. In a fitting union of his heritage and experience, the talented chef will present signature British canapés followed by an indulgent French feast.

​Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Yorkshire Pudding with Roast Beef and Horseradish
    • Arnold Bennett Tartlets > Smoked Haddock Tartlets with Quail Eggs and Hollandaise 
    • Scottish Langoustine Tartare with Trout Caviar 
    • Curried Cauliflower Samosas with Cucumber Raita
    • Champagne Ayala Brut Majeur NV
    • Black Velvet Cocktails > Champagne and Guinness 
  • Dinner

    • Foie Gras Parfait with Madeira Gelée and Toasted Truffled Brioche 
    • Xavier Flouret Kavalier 2009
    • Zephyr Tout Paris  > Sole Quenelle with Nantua Sauce
    • Domaine Alain Chavy Puligny-Montrachet 2009
    • Spring Lamb Saddle à la Printanière with Légumes du Moment 
    • Château d’Aigueville Côtes du Rhône 2010 
    • Vacherin Mont d’Or with Channing Daughters Artisan Wine Bread and Salad 
    • Hugel Gewürztraminer 2009 
    • Tartlette Royale with Rhubarb and Vanilla
    • Champagne Ayala Brut Rosé Majeur NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.25.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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