Cold Appetizer Flashcards
*Caviar
- 1 oz of chef selected caviar
- Served on crushed ice in a crystal and silver supreme dish smoking with dry ice
- accompanied with chopped red onion, egg whites, egg yolk, parsley and capers, sour cream, blinis and toast points
- presented with a mother of pearl spoon ( must be returned to chef )
*shrimp cocktail
- 4 pieces of U-7 black tiger shrimp
- boiled in sant and zatarians seasoning then chilled
- served in a glass supreme dish smoking with ice
- accompanied with cocktail sauce, atomic horse radish and lemon wrap
- garnished with chopped parsley
*lobster cocktail
- 1- 1/4 lb live Maine lobster
- cooked then chilled
- split down the middle
- served in crushed ice
- accompanied with cocktail sauce, mustard sauce, atomic horse radish, lemon wrap, shell cracker and cocktail fork
- garnished with seaweed, capers berries and chopped parsley
•chilled Alaskan red king crab legs
- 1/2lb Merus section ( largest and most meat filled section ) of Alaskan red king crab legs
- cooked then chilled
- split for ease and convenience
- served in crushed ice
- accompanied with cocktail sauce, mustard sauce, atomic horse radish, lemon wrap and cocktail fork
- garnished with seaweed, capers barries and chopped parsley
*seasonal oysters on the half shell
- 6 seasonal oysters on the 1/2 shell
- chilled
- served over a metal platter on crushed ice
- tipped with a hint of ground black pepper
- accompanied with cocktail sauce, atomic horseradish, red and green Tabasco,lemon wrap and cocktail fork
- garnished with chopped parsley
seared Ahi tuna
•4oz (app) 8oz (entre) raw sashimi grade Hawaiian bigeye/ahí tuna
•rolled in Cajun spices and black sesame seeds
•seared rare
•sliced sashimi style
•layared atop and Asian slaw (julienne of daikon root,carrots,sugar snap peas, and red onions)
•served on a room temperature deep square plate ( app) or a large platter ( entree)
•finished with ginger soy sauce and beer mustard sauce
• garnished with scallions
•accompanied with pickled ginger, wasabi and chopsticks
- beer mustard sauce- light Lager, Coleman’s dry mustard, dijon mustard and soy sauce
- ginger soy sauce- ginger, soy sauce, brown sugar, rice wine vinegar and pineapple juice
Ahí tuna tartare
•4oz Finley chopped raw sashimi grade Hawaiian bigeye/ahí tuna
•tossed in Sambal chile sauce
•layered atop Spicy avocado salsa and crushed wontons
•served on a small square plate
•drizzled with samba garlic aioli
•finished with scallions
- sambal - traditional Vietnamese condiments of red Thai chilies and vinegar
-sambal chili sauce- samba, green and white onions, salt and sesame oil
-sambal garlic aioli - sambal , whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard
- spicy avocado salsa- chopped, avocado, cilantr, jalapeño, tomatoes, green, and white onions, canola oil, lime juice, salt and sambal
Sauteed shrimp
- 3 u7 black tigger butterflied shrimp
- Sauteed in spicy garlic butter sauce ( white wine- butter- garlic- salt- rosemary - Worcestershire sauce- Cholula- paprika- cayenne pepper ).
- presented in a warm large bowl atop 3 pieces of garlic cheese bread
- garnished with chopped parsley
Sauteed sea scallops
-3 (appetizers) or 5 (entree) u-10 sea scallop from George bank
-pan seared in clarified butter and set aside
-vine-ripened tomatoes, minced garlic and shallots are sauteed then deglazed with lemon juice and white wine
- sauce is finished with melted garlic herb butter and Parmesan cheese
- scallops and sauce are combined
-presented in a warm large bowl a top 3 pieces of garlic cheese bread
- garnished with chopped parsley
(Garlic herb butter =butter,lemon juice, garlic, basil , oregano, parsley)
Crab cake (s)
-1 or 2, 4 oz crab cake
- served on a deep square plate with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chives segments
- accompanied with a side of remoulade and a lemon wrap
-finished with chopped parsley
( crab cake - colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallion, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, and salt)
Wagyu tartare
- minced A5 wagyu beef
- capers, shallots, olive oil, salt and pepper
- dressing: Dijon mustard, A-1 olive oil
- finished with basil oil, fried capers, micro greens
- served with pretzel toast point
Steak bacon
- 2 thick cut slices (10 oz) nueskes apple wood smoke bacon
- baked with black pepper and brown sugar rub
- finished with bourbon maple glaze
- served with micro greens tossed in vinaigrette
( bourbon maple glaze = bourbon, maple syrup, cayenne pepper reduced)
