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Chef Mueller`s Menu

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Stuffed Barbecued Quail Leg

Bliss Potato with Crème Fraîche and Osetra Caviar

Alsatian Flammkuche

Gravlax with Mustard-Dill Aioli

Shrimps in a Blanket
Yellow Label Veuve Clicquot

Prosciutto-Wrapped Sea Scallops with Shaved Fennel Salad in Cumin-Infused Curry Vinaigrette
Trimbach Pinot Gris Reserve 1997

Escargot Soup with Pernod-Chive Cream
Villa Mt. Eden Chardonnay Reserve 1997

Pistachio-Crusted Chilean Sea Bass on Truffled Mashed Potatoes and Wilted Spinach with Warm Tomato-Basil Vinaigrette
La Doucette Pouilly-Fumé 1998

Boneless Lamb Loin with Herb Mousse, Roasted-Garlic Polenta, Ratatouille, Haricots Verts, and Rosemary-Merlot Glaze
Artesa Russian River Pinot Noir 1997

Lemon Ice Parfait in Citrus Broth

About The Author

Jerry Schreck

Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club + Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature. Chef Schreck also serves as National Program Coordinator for the annual Chef to Chef Conference. Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.

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