News Postings

Shinn Estate Wine Dinner March 29th

Wolffer Estate German Taste January 26th

Newsletter January 5th, 08

Sag Harbor Express Dec 6th, 07

Estia's Little Kitchen

Estia's Little Kitchen News
February 29th, 2008

"Attention wine lovers, I have just the evening for you."
Shinn Estate comes to The Little Kitchen
Saturday, March 29th
2 seatings: 6pm & 8:15pm

My menu will provide the following 5 courses
along with a tasting of 5 choices from the Shinn Estate collection.
Estia's Front Entrance
Amuse: Local flounder carpaccio with blood orange & micro greens

Course #1: Lemon pepper angel hair pasta w/asparagus tips & goat cheese butter

Course #2: Red Lentil crusted Montauk Cod w/first of spring greens

Course #3: Wild Nebraska Bison Tenderloin in mushroom soy reduction over sweet potato mash

dessert: Pomegranate tapioca w/rum soaked grilled pineapple

$65. Includes wine (tax & tip extra)

Simply send me an email or call us
colin@eatshampton.com
phone 631.725.1045
Wolffer Event
Meet the wine makers, Roman Roth greets guests at January's Wolffer Estate dinner when over 60 guests enjoyed a "Taste of Germany". Wolffer
Wine dinners at the Little Kitchen are fun for a date or your next party. Call your friends and book our private room.


Serving lunch daily noon to 3pm. Except Tuesdays.


Colin's Kitchen Chronicles
Recipe #2: Sea Scallop Schnitzel
Serves 4 people as main course (3 per plate) Serves 12 as appetizer

2 lb sea scallops, sliced into 3 pieces (round)
3 cups squid bodies, sliced into thin rings
2 cups Wolffer ver juice
½ cup shallots, chopped
½ cup egg whites
3 tablespoons chopped parsley
½ cup grapeseed oil
1 cup panko breadcrumbs
½ tablespoon sea salt

Place the sliced squid in a sauce pan with the shallots and the ver juice, bring to a simmer, cook for 45 minutes then remove from heat and strain.
Allow the squid to cool then place in a food processor and run until smooth (30 seconds)
Remove to a bowl and stir in egg whites, parsley and salt.

Set a sheet pan on the counter top and then line the bottom of a foil muffin cup or cup cake cup with 3 slices of the scallops then add a spoonful of the squid mixture and top with 3 more slices of scallops. Now flip the contents of the cup on to the sheet pan and repeat. When you have completed the process you should have about 12 cakes on the sheet pan.

15 minutes prior to service bring your oven to 375 and place a flat bottomed skillet over a medium flame add ½ of the oil and then dust the scallop cakes with panko, flip them over and dust side 2 then place the cakes in the hot oil 2 or 3 at a time (refresh the oil ½ way along). Allow them to brown on each side (about 2 minutes per side) then transfer to a sheet pan in the oven. Cook in the oven for 10 minutes and serve immediately with a salad of blanched celery and micro greens in citrus vinaigrette and a dash of whole grain mustard.

Sea Scallop Schnitzel

 


WOLFFER ESTATE GERMAN TASTE
SATURDAY NIGHT
JANUARY 26
DINNER SERVED @ 6:00 & 8:00

Amuse: Butternut squash soup with pomegranate reduction
Wolffer Sparkling Brut 2004

Course #1: Sea Scallop Schnitzel with micro beet and celery salad
Wolffer Reserve Chardonnay 2004

Course #2: Whole Grain Noodles in mixed mushroom cream
Wolffer Estate Selection Chardonnay 2003

Course #3: Big Apple Braised Pork Shoulder Quail hill winter greens
Wolffer Cabernet Franc 2004

Dessert: Milk Pail Fuji Apple Strudel with vanilla bean whipped cream
Wolffer Late Harvest Chardonnay 2007

$50. Includes wine (tax & tip extra)

Reservations 631-725-1045

back to top


Estia's Little Kitchen News
January 5th , 2008

"Drive your favorite group to the Little Kitchen for your next event."

In our first newsletter I would like to invite you use our restaurant for your next winter event.

We'll provide customized menus and decorations based on the nature of your event.

Simply send me an email or call us to book your special party today.
colin@eatshampton.com
phone 631.725.1045

Breakfast at Estia for the New York Motor CLub
On the first Sunday in October, the New York Motor Club reserved breakfast for 30 at 8 am to confirm the gathering point for a morning drive.
They left from Huntington at 7am and drove up 27 in a group with only one driver getting pulled over. 

It turned out to be a State Troopers interest to have a look under the hood of a 1974 Dodge Dart, no tickets were issued.
The club enjoyed a breakfast ordering from the menu. At 9 am they where back on the road en route to a rally up Island.
NY Motor Club at Estia's
NY Motor CLub

Colin's Kitchen Chronicles
Recipe #1: Miso Grilled Salmon Salad
serves 4 people

Miso dressing:

.75 cups red miso paste
3 tablespoons sesame oil
1/2 cup oj
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup blended oil
1/2 box soft tofu
1/2 tablespoon garlic powder (course)
1/2 tablespoon ginger powder
Blend until smooth

Salad:

1 16oz. salmon filet (boneless)
1/2 cup sunflower sprout
1/2 cup red beet sprout
1/2 cup radishes sliced thin
1/2 cup carrot julienne
12 asparagus spears (poached and held cold in lemon & oil)

Salad vinaigrette:

1 cup blended oil
¼ cup sesame oil
½ cup rice wine vinegar
½ cup oj
1 tablespoon ginger powder
½ tablespoon garlic powder
whisk in a bowl


Salmon prep, slice filets into 1 inch thick pieces Rub with miso dressing and then grill in a large skillet with or without grill marks.
Toss all sprouts w/sliced radishes, carrots and vinaigrette. Drizzle extra miso dressing on the plate.

NY MOTOR CLUB

Serving lunch daily noon to 3pm. Except Tuesdays.