Appetizers Flashcards
0
Q
Shrimp cocktail
* one of our signature dishes
A
- 3 pieces of U-7 black tiger shrimp
- Boiled in salt and Zatarain’s Seasoning then chilled
- Served in a glass supreme dish smoking with dry ice
- Accompanied with cocktail sauce, atomic horseradish and lemon wrap
- Garnished with chopped parsley
1
Q
Caviar
A
- Accompanied with chopped red onion, egg whites, egg yolks, parsley and capers, sour cream, blinis and toast points
- Presented with a mother of pearl spoon (must be returned to chef by server!)
2
Q
Snow crab claw
A
- 1-2oz. Canadian snow crab claws
- Cooked then chilled
- Cap removed for ease and convenience
- Ordered individually
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and cocktail fork
- Garnished with red and green seaweed, caper berries, and chopped parsley
3
Q
Lobster cocktail
A
- 1 1/4 lb. Live Maine lobster
- Cooked then chilled
- Split down the middle
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
4
Q
Chilled Alaskan King crab legs
A
- 1/2 lb. merus section (largest and most meat filled section) of Alaskan Red King crab legs
- Cooked then chilled
- Split for ease and convenience
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
5
Q
Alaskan red king crab claws (broiler claws)
A
- U-5/7 Alaskan Red King crab claw
- Cooked then chilled
- Cap removed for ease and convenience
- Ordered individually
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
6
Q
Dungeness crab cocktail
A
5 oz. of chilled Dungeness fry leg* crabmeat
• Served in a glass supreme dish smoking with dry ice
• Accompanied with cocktail sauce, mustard sauce and lemon wrap
• Garnished with chopped parsley
7
Q
Seasonal oysters on the half shell
A
- 6 seasonal oysters on the 1/2 shell
- Chilled
- Served over a metal platter on crushed ice
- Topped 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
9
Q
Seared Ahi tuna
A
- 4oz (appetizer) or 9 oz. (entrée) raw sashimi grade Hawaiian Bigeye/Ahi Tuna
- Rolled in Cajun spices and black sesame seeds
- Seared rare
- Sliced Sashimi style
- Layered atop an Asian slaw (julienne of daikon root, carrots, sugar snap peas, and red onions)
- Served on a room temperature deep square plate (appetizer) or a large platter (entrée)
- 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 and soy sauce
- Ginger soy sauce- ginger, soy sauce, brown sugar and pineapple juice
10
Q
Ahi tuna tartare
A
- 4oz of finely chopped raw sashimi grade Hawaiian Bigeye/Ahi Tuna
- Tossed in a Sambal chile sauce
- Layered atop spicy avocado salsa and crushed wontons
- Served on a small square plate
- Drizzled with Sambal garlic aioli
- Finished with scallions
- Sambal - traditional Vietnamese condiment of Red Thai chilies and vinegar
- Sambal Chili Sauce- Sambal, 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, cilantro, jalapeño, tomatoes, green and white onions, canola oil, lime juice, salt, Sambal and Sake
11
Q
Beef carpaccio
A
- 5oz. of prime sirloin and/or ribeye
- Served raw and thinly sliced
- Presented on a large oval platter
- Drizzled with extra virgin olive oil
- Seasoned with sea salt and fresh cracked black pepper
- Finished with capers and shaved Grana Padano
- Accompanied with baby arugula salad and 4 crostinis
- Baby Arugula Salad- baby arugula, parsley leaves, chopped capers, shaved Grana Padano and lemon vinaigrette
12
Q
Smoked salmon
A
5oz thinly sliced smoked Norwegian salmon
• Served on a large platter
• Accompanied with sliced cucumber, capers, minced red onion, toasted brioche and a dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice and salt)
• Finished with fresh dill
13
Q
Sautéed shrimp
A
- 3 U-7 Black Tiger butterflied shrimp
- Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, rosemary, and cayenne pepper)
- Presented in a warm large bowl atop 3 pieces of garlic cheese bread
- Garnished with chopped parsley
14
Q
Sautéed sea scallops
A
- 3 (appetizer) or 5 (entrée) U-10 sea scallops from S. Georges Bank
- Pan seared in clarified butter and set aside
- Vine-ripened tomatoes, minced garlic and shallots are sautéed 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 atop 3 pieces of garlic cheese bread
- Garnished with chopped parsley
- Garlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley
15
Q
Oysters Rockefeller
A
- 6 seasonal oysters on the 1/2 shell
- Smothered in spinach, butter, bacon, white onion, and garlic
- Topped with Fontina, Grana Padano parmesan and Pecorino Romano
- Broiled until golden brown
- Presented atop rock salt on a hot round plate
- Accompanied with a lemon wrap
- Garnished with chopped parsley
