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Jacobs Menu > Appetizers > Flashcards

Appetizers Flashcards

1
Q

Chilled Seafood Tower Ingredients

A

Ingredients: 6/8 Shrimp (6-8 per pound), cocktail sauce (ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish) seaweed, lemon wedge, scallops, cucumber, chili, lime, salt, shallots, lobster, oysters, mignonette (red wine vinegar, shallots, black pepper) shallots, lime juice, parsley, cherrystone clams, Sauce vert (parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper) mussels, white wine, garlic, thyme, butter, horseradish, salmon tartare (salmon, ponzu, furikake, seaweed, lemon, salt and pepper, with sesame onion crackers)

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2
Q

How many Shrimp in the Chilled Seafood tower?

A

6/8

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3
Q

How many sauces are served with the Chilled Seafood Tower?

A

Cocktail sauce, Mignonette, Sauce vert, clarified butter

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4
Q

What are the ingredients of the cocktail sauce we serve with chilled seafood tower?

A

Ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish

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5
Q

Sauce vert, ingredients…

A

Parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper

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6
Q

Mignonette ingredients…

A

Red wine vinegar, shallots, black pepper

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7
Q

What type of clams are in the chilled seafood tower?

A

Cherrystone clams

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8
Q

What is the price of the Chilled Seafood Tower?

A

$198

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9
Q

What are the allergies for the chilled seafood tower?

A

Seafood, dairy, alcohol, gluten

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10
Q

Chilled seafood tower mise en place

A

Appetizer cutlery with oyster fork. Have 4 demi tasse spoons on the side of the sauces

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11
Q

Bass Ceviche Ingredients

A

Ingredients: Bass (Hawaii), lemon, olive oil, tomato, olive, Pernod, fennel, olive oil, sea salt, jalapeno, shallot, wild salmon caviar, butter, baguette

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12
Q

Bass Ceviche Price?

A

$36

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13
Q

Bass Ceviche allergies?

A

Seafood, gluten, dairy, alcohol (Pernod)

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14
Q

Bass Ceviche mise en place

A

Appetizers cutlery

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15
Q

Bass ceviche key words

A

Bass ceviche with olive and tomato, served with caviar butter and toasted baguette.

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16
Q

Warm Seafood Tower ingredients

A

U15 or U10 Scallops (6pc), 16/20 shrimp (6pc), whole lobster (2lb), 20 pc PEI mussels, 6 pc clam/shellfish, more or less depending on type of shellfish being used) 4 pc baby octopus, garlic, parsley, white wine, butter, pasta

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17
Q

Warm Seafood Tower Preparation

A

Scallops are seared, and the rest of the seafood is added with white wine, sliced garlic, and parsley. It is served on the warming plate at the table. After the guests have eaten most of the seafood, we bring the pasta and tip it into the seafood dish and stir. It will be required to adjust the temperature of the warming plate.

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18
Q

Warm Seafood tower price

A

$198

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19
Q

Warm Seafood Tower Allergies

A

Seafood, dairy, gluten, alcohol

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20
Q

Warm Seafood Tower mise en place

A

Appetizer cutlery plus oyster fork and soup spoon, tongs

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21
Q

Warm Seafood Tower key words

A

Warm Seafood tower with white wine, garlic, and parsley.

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22
Q

Freshly Shucked Oysters Ingredients

A

Oysters, black pepper, red wine vinegar, shallots, lemon, horseradish

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23
Q

Freshly Shucked Oysters Preparation

A

The oysters are ordered by the piece and shucked to order. Mignonette sauce (red wine vinegar, black pepper, shallots), freshly grated horseradish, and lemon wedges are served on the side.

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24
Q

Freshly Shucked Oysters Allergies

A

Seafood

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25
Q

Freshly Shucked Oysters key words

A

Freshly shucked oysters with horseradish, mignonette, and lemon

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26
Q

Freshly Shucked Oysters Mise en place

A

Seafood Cutlery

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27
Q

Shrimp Cocktail ingredients

A

6/8 Shrimp (6-8 per pound), cocktail sauce, Heinz ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horse radish, frisee, lemon wedge

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28
Q

Shrimp Cocktail Preparation

A

The shrimp is blanched in a court bouillon. They are served with a lemon wedge and cocktail sauce. They are sold by the piece for $10

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29
Q

Shrimp Cocktail Key Words

A

Shrimp cocktail with cocktail sauce and lemon

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30
Q

Bass Ceviche Preparation

A

The lemon juice is infused with jalapeno, shallot, fennel, and pernod. It is then used to cure the fish. Sliced cherry tomatoes and olives are added and it is seasoned. It is dressed with olive oil then garnished with fennel fronds. The dish is served with wild salmon caviar butter and toasted baguette

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31
Q

Bass Ceviche Price

A

$36

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32
Q

Bass Ceviche Allergies

A

seafood, gluten, dairy, alcohol

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33
Q

Bass Ceviche Mise en Place

A

Appetizer cutlery

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34
Q

Bass Ceviche Key Words

A

Bass ceviche with olive and tomato, served with caviar butter and toasted baguette

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35
Q

Baked Oysters Ingredients

A

East coast oysters, butter, parsley, birds eye chili, Grana Padano, lemon zest, lemon juice, garlic, and salt

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36
Q

Baked Oysters Preparation

A

East coast oysters are freshly shucked and topped with the butter parsley mixture. The bread and cheese mixture is sprinkled over top then put under the broiler until golden and hot

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37
Q

Baked Oysters Price

A

$33

38
Q

Baked Oysters Allergies

A

Seafood, Dairy

39
Q

Baked Oysters Key Words

A

Baked oysters with chili, Grana Padano, and breadcrumbs

40
Q

Cesar Salad Ingredients

A

Romaine lettuce, Grana Padano, croutons, double smoked bacon lardons, egg yolk, red wine vinegar, olive oil, lemon juice, anchovy, garlic, Worcestershire sauce, tabasco sauce, sea salt, pepper

41
Q

Caesar Salad Preparation

A

The dressing is emulsified all together then tossed with the bacon, and croutons. It is garnished with Grana Padano and a complimentary white anchovy if desired

42
Q

Cesar Salad Price

A

$28

43
Q

Caesar Salad Allergies

A

Dairy, Pork, Egg

44
Q

Caesar Salad Mise en Place

A

Dinner Cutlery

45
Q

Caesar Salad Key Words

A

Caesar salad with bacon, croutons, and white anchovy

46
Q

Green Salad Ingredients

A

Mixed greens, 3 year aged balsamic, olive oil, salt, pepper, Persian cucumbers, cherry tomatoes

47
Q

Green Salad Preparation

A

The ingredients are tossed together and presented

48
Q

Green Salad Mise en Place

A

Appetizer cutlery

49
Q

Green Salad Key Words

A

Green salad with cucumber and cherry tomato

50
Q

A5 Japanese Black Beef Carpaccio Ingredients

A

Beef, celery leaf, sea salt, aged Parmigiano Reggiano, aged balsamic, flower petals, olive oil.

51
Q

A5 Japanese Black Beef Carpaccio Preparation

A

The AS is sliced on the slicer, then the rest of the ingredients are placed on top.

52
Q

A5 Japanese Black Beef Carpaccio price

A

$87

53
Q

A5 Japanese Black Beef Carpaccio Mise en Place

A

Appetizer Cutlery

54
Q

A5 Japanese Black Beef Carpaccio Key Words

A

A5 Black Tajima Carpaccio with aged balsamic, aged Parmigiano Reggiano, olive oil, celery and flowers

55
Q

Beef Tartar Ingredients

A

Beef (6oz), shallots, chives, parsley, anchovy, egg yolk, capers, Worcestershire sauce, Tabasco sauce, truffle oil, sea salt, pepper, baguette, butter, romaine hearts

56
Q

Beef Tartar Preparation

A

The beef is hand chopped, mixed with all the ingredients listed above, and quenelled. It is topped with sea salt, and a few drops of truffle oil. We serve buttered crostini on the side as well as romaine hearts

57
Q

Beef Tartar Price

A

$36

58
Q

Beef Tartar Allergies

A

Egg, gluten, dairy, seafood

59
Q

Beef Tartar Mise en place

A

Appetizer cutlery

60
Q

Beef Tartar Key Words

A

Beef tartar with truffle oil and buttered crostini

61
Q

Rare Beef Salad Ingredients

A

Cold rare striploin, cucumber, salt, pepper, ponzu (citrus, soy, ginger) grainy Dijon, dandelion vinegar, crispy shallots (corn starch) scallions, parsley

62
Q

Rare Beef Salad Preparation

A

The beef is seared and cooled then sliced thin. It is dressed with ponzu, mustard and vinegar, then topped with the shallots, and herbs

63
Q

Rare Beef Salad Allergies

A

Seeds

64
Q

Rare Beef Salad Key Words

A

Rare beef salad with ponzu, mustard and dandelion vinegar

65
Q

Beet Salad Ingredients

A

Red, yellow, candy striped beets, vinegar, salt, pepper, beet micro greens, honey, olive oil, honey comb, lemon juice, pistachio, maple syrup, sugar, goat cheese

66
Q

Beet Salad Preparation

A

The beets are all prepared differently. The red are boiled and chopped, the yellow is boiled and pureed with vinegar, and the candy striped is raw and turned into spaghetti style. The pistachio is cooked with sugar and maple syrup. The goat cheese is crumbled. The whole salad is dressed with lemon juice and olive oil.

67
Q

Beet Salad Allergies

A

dairy, nuts, honey

68
Q

Beet Salad Key Words

A

Mixed beet salad with goat cheese, pistachio, and honey comb

69
Q

Salmon Tartare Ingredients

A

Salmon, from Big Glory Bay New Zealand, ponzu, lemon, olive oil, sea salt, nori, sesame seeds, bull kelp

70
Q

Salmon Tartare Preparation

A

The salmon is lightly cured in salt, pepper, and sugar. It is then diced and arranged on the plate. It is topped with lemon juice, olive oil, sea salt, ponzu, nori, sesame, and garnished with bull kelp. It is served with sesame onion crackers on the side

71
Q

Salmon Tartare Mise en place

A

Appetizers cutlery

72
Q

Salmon Tartare Key Words

A

Salmon tartare with sesame, lemon, ponzu and bull kelp from Haida Gwaii

73
Q

Chilled Seafood Tower Ingredients

A

6/8 Shrimp (6-8 per pound), cocktail sauce (ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish) seaweed, lemon wedge, scallops, cucumber, chili, lime, salt, shallots, lobster, oysters, mignonette (red wine vinegar, shallots, black pepper) shallots, lime juice, parsley, cockles, Sauce vert (parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper) mussels, white wine, garlic, thyme, butter, horseradish

74
Q

Cocktail Sauce Ingredients

A

ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish

75
Q

Mignonette Ingredients

A

Red wine vinegar, shallots, black pepper

76
Q

Sauce Vert Ingredients

A

Parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper

77
Q

What type of clams are in the chilled seafood Tower?

A

Cherrystone clams

78
Q

How many shrimp are in the Chilled Seafood Tower?

A

6/8 shrimp. 6/8 per pounds

79
Q

What size are the scallops in the chilled seafood tower?

A

U10. It means a count per pound: in this case 10 per pound.

80
Q

What type of butter is served with the chilled seafood tower?

A

Clarified butter

81
Q

How is the bass ceviche served with?

A

The dish is served with wild salmon caviar butter and toasted baguette

82
Q

What’s ponzu sauce is made of?

A

Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. It’s commonly served as a condiment for sashimi, shabu shabu (hot pot), tataki (grilled meat), gyoza (dumplings), cold noodles, and tempura.

83
Q

Where is the salmon in the salmon tartare from?

A

From Big Glory Bay New Zealand.

84
Q

What is bull kelp and in which dish is used?

A

Bull kelp is an annual seaweed — meaning it grows from a spore to maturity within a single year. It grows quickly, sometimes 10 inches (25.4 cm) in one day.
Salmon tartare

85
Q

Why is it called bull kelp?

A

It is more commonly known as bull kelp or bullwhip kelp, as the algae resembles a bullwhip in appearance. Other names include ribbon kelp, horsetail kelp, and sea otter’s cabbage.

86
Q

Bresaola Ingredients

A

Beef, salt, pepper, thyme, rosemary, olive oil, burrata, black truffles

87
Q

Bresaola Preparation

A

Beef tenderloin is cured in pepper, salt and spices. It is aged for 2 months minimum. It is thinly sliced, a whole ball of burrata is broken on top, olive oil, sea salt, and black truffles are shaved over top

88
Q

Bresaola Price

A

$38

89
Q

Bresaola Mise en place

A

Appetizer cutlery

90
Q

Bresaola Key Words

A

Bresaola cured beef with burrata, olive oil and black truffle

Jacobs Menu (13 decks)

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