Appetizers / Salads Flashcards
Cold Appetizers (5)
- Oysters on the Half Shell
- Chef’s Ceviche
- Jumbo Shrimp Cocktail
- Tuna Poketini
•Bresaola and Burrata
Hot Appetizers (6)
- Dynamite Scallops
- Calamari
- Lobster Ravioli
- Open Face Pulled Pork
- Denver Lamb Ribs
- Roasted Bone Marrow
Salads (4)
- LouRónzo’s Salad
- Classic Ceasar
- The Wedge
- Caprese
Shrimp Cocktail
- Quantity and Preparation
- 4 Items
HOT TOWEL SERVICE
- Five U8 Shrimp
- Poached in white wine and herbs
- Chilled and served over crushed ice
- Accompanied by cocktail sauce with a dollop of horseradish for dipping
•Garnished with a lemon crown
__________
▫Hot Towel Service
Tuna Poketini
- Portion (?) and Preparation
- 4 Items
- Sushi grade saku¹ tuna tossed in a sweet ginger soy glaze
- Mango salsa and avocado
- Layered in a martini shaped glass
•Served with crispy plantain chips for scooping
_________
¹Saku - center loin cut; firm texture, clean and delicate on the palate
Bresaola and Burrata
- Portion and Preparation
- 6 Items
- ~4 oz. of Italian cured beef thinly sliced carpaccio style
- Fresh burrata cheese served over a bed of arugula and cherry tomatoes tossed in EVOO
- Garnished with pickled onions
•Served with 4 slices of grilled baguette
__________
¹Bresaola - Italian beef salt cured and air dried, top round
²Burrata - Italian cow milk cheese, solid mozzarella outer shell, creamy inside
Chef’s Ceviche
•Portion
•5-6 oz. of chef’s daily creation
__________
▫Ceviche - South American dish; raw fish/seafood marinated/”cooked” in citrus
Dynamite Scallops
- Quantity and Preparation
- 5 Items
- Five scallops on the half shell
- Encrusted with jumbo lump crab meat Asian glaçage¹
- Plated around an Asian slaw
•Drizzled with basil oil
__________
¹Glaçage - consists of mayonnaise and egg yolk with a custard consistency; dynamite topping has Asian influences including kimchee
Calamari
- Portion and Preparation
- 4 Items
- 8 oz. of calamari rings and tentacles dusted with a seasoned flour and lightly fried
- Complimented with teardrop peppers
•Served with smoked tomato aioli¹ and a lemon crown
__________
¹Aioli - mayonnaise based sauce, infused with mesquite smoked tomatoes in this dish
Open Face Pulled Pork
- Portion and Preparation
- 6 Items
- 4 oz. (2 x 2 oz.) of pork shoulder braised for 3 hours, shredded
- Served over two lightly fried green tomatoes that have been dredged in a crushed Ritz crackers
- Complimented with a corn and black bean salsa and crumbled queso fresco¹
•Drizzled with a roasted red pepper coulis² and a jalapeño aioli
__________
¹Queso fresco - semi-soft crumbly fresh white Mexican cheese traditionally made from cow or combination cow/goat milk
²Coulis - fruit or vegetable purée used as a sauce
Denver Lamb Ribs
- Quantity and Preparation
- 4 Items
Side plate for bones
HOT TOWEL SERVICE
- 6 individual ribs brushed with Medjool¹ date glaze and roasted
- Served over a cabbage radish slaw
•Dusted with crushed Marcona² almonds
__________
¹Medjool date - large, sweet, meaty date from Morocco
²Marcona almonds - special product of Spain; rounder, more plumb, a bit sweeter, and a softer texture than California almonds
▫Hot Towel Service
Roasted Bone Marrow
•Portion and Preparation
•5 Items
Spoon for scooping
HOT TOWEL SERVICE
- One canoe bone ~5 inches in length, sliced in half and roasted in the oven
- Brushed with a house made gremolata¹
- Topped with 2-3 oz. braised shredded short rib
•Served with 4 sliced of grilled baguette and a ramekin of bacon onion jam
__________
▫Bone Marrow - VERY rich, slightly sweet flavor with a smooth buttery texture; “meat butter”
¹Gremolata - green sauce made of chopped parsley, lemon zest, and garlic
▫Hot Towel Service
LouRónzo’s Salad
- Dressing
- 8 Ingredients
- Mix of iceberg and arugula
- With cherry tomatoes, julienned carrots, sunflower seeds, diced cucumbers, and chopped dates
- Tossed in a poppy seed vinaigrette
Classic Caesar
- Romaine lettuce
- Tossed in caesar dressing
•Garnished with house made croutons and shaved parmesan
__________
▫Offer anchovy fillets as an up charge
The Wedge
- Dressing
- 5 Items
- Quarter head of iceberg lettuce
- Topped with chopped applewood smoked bacon, cherry tomatoes, avocado, and gorgonzola cheese
- Served with bleu cheese dressing
