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Flashcards in APPS Deck (11):
1

Baked Goat Cheese

La Clare Farms goat cheese (4 oz) is herbed with tarragon and parsley. A red sauce is served on it and it is baked and served warm. It is served with garlic and herb texas toast.

2

Shrimp Cocktail

7 Shrimp Cocktail, cocktail sauce, dejonaise sauce.

3

PEPERRED DUCK AND GOAT CHEESE TERRINE

The cure is made with salt, sugar, black pepper, thyme, and garlic. The duck is removed from the bone and mixed with fresh goat cheese, garlic, and coarsely ground black pepper. The mixture is packed into a terrine mold and weighted overnight. A 3 oz portion (2 slices) of the terrine are served with apricot mostarda and warm buttered sourdough toast. The apricot mostarda is made from dried apricots cooked with white wine, rice wine vinegar, honey, fresh ginger, dijon and whole grain mustard.

4

STEAK TARTAR

Hand-chopped beef tenderloin, prime grade, is mixed with calabrese pepper puree, Sriracha, capers, grapeseed oil, parsley, and shallots. The tartare is topped with a lightly slow-cooked egg yolk and garnished with sea salt. Cornichons, dijonnaise, and toasted sourdough bread. For a gluten free option, please offer potato chips or lettuce cups.

5

GARLIC SHRIMP DE JONGE

Butterflied Pacific blue prawns are lightly sauteed with butter, garlic, herbs, and cream sherry. The prawns are served with a garlic and herb Texas toast on the side. Six shrimp are served with each order. This is a classic Chicago restaurant dish from the late 19th century created at the DeJonghe Hotel and Restaurant.

6

Grand Tower

"*6 dozen east coast oysters, 6 dozen west coast oysters
*approx 1.75 oz cured salmon ceviche.
*1 dozen shrimp cocktail
*½ lb chilled Alaskan king crab legs
(Server marks Sauces)
*Cocktail Sauce
*Mignonette
*Dijon mustard aioli
"

7

Maudes Tower

"*9 east coast oysters, 9 west coast oysters
*approx 1.75 oz cured salmon ceviche (same as above)
*1 dozen shrimp cocktail
*1½ lb Chilled Maine lobster
*1lb Chilled Alaskan king crab legs
(Server marks Sauces)
*Cocktail Sauce
Mignonette
*Dijon mustard aioli
*Clarified Butter
"

8

Baked Crab Cake

7oz Crab cake The cakes are browned in clarified butter and baked in the oven. Lemon wedges and remoulade sauce are served on the side. Remoulade is a classic accompaniment to crab cakes. Ours is made with mayonnaise, garlic, dijon mustard, shallots, capers, cornichons, parsley, and tarragon.

9

King Crab Plateaux (served chilled)

1/2 lb of Steamed Alaskan king crab legs, served chilled with dijon mustard aioli, clarified butter, and cocktail sauce. The crab is served on crushed ice, dressed with brine and lemon juice, garnished with seaweed and lemon wedges. It is served in half-pound increments. T

10

Lobster Cocktail

1.5 lb chilled Maine lobster. The lobster is served on crushed ice, dressed with brine and lemon juice, garnished with seaweed and lemon wedges. Cocktail sauce is served on the side. The cocktail sauce and dijon mustard aioli are the same as described above.

11

Grand Shellfish Plateaux

NO OYSTERS
"*1lb Chilled Alaskan king crab legs
*1½ lb Chilled Maine lobster
*1lb Shrimp Cocktail
*Cocktail Sauce
*Dijon mustard aioli
*Clarified Butter
"