Apps Flashcards
(23 cards)
Caviar
1 oz.
Crushed ice, crystal/silver supreme dish, smoking dry ice, pearl spoon
Chopped red onion, egg whites, egg yolks, parsley, capers, sour cream
Blinis, toast points
Shrimp Cocktail
3 pieces U-7 Black tiger shrimp
Boiled in salt, Zatarain’s
Glass supreme dish, smoking dry ice
Cocktail sauce, atomic horseradish, lemon wrap
Garnish- chopped parsley
Crab Cocktail
5 oz. colossal crabmeat
Glass supreme dish, smoking dry ice
Cocktail sauce, mustard sauce, lemon wrap
Garnish- chopped parsley
Lobster Cocktail
1 1/4 lb. live Maine
Cooked then chilled, split down middle
Crushed ice
3 sauces, lemon wrap, cocktail fork, shell cracker
3 garnish- seaweed, caper berries, chopped parsley
Crab Legs
1/2 lb. merus (largest meat filled) section Alaskan red king crab legs
Cooked then chilled & split
Crushed ice
3 sauces, lemon wrap, cocktail fork
3 garnish- seaweed, caper berries, chopped parsley
Crab Claws
U-5/7 Alaskan red king crab claw
Ordered individually
Cooked then chilled, cap removed
Crushed ice
3 sauces, lemon wrap, cocktail fork, shell cracker
3 garnish- seaweed, caper berries, chopped parsley
Oysters
6 1/2 shell
Chilled
Metal platter, crushed ice
Pinch fresh ground BLACK PEPPER
Cocktail sauce, atomic horseradish, RED/GREEN Tabasco, lemon wrap, cocktail fork
Chopped parsley
Smoked Salmon
5 oz. thinly sliced Norwegian salmon
Large platter
Sliced cucumber, capers, minced red onion
Toasted brioche
Dill cream- sour cream, dill, buttermilk, chives, lemon juice, salt, garlic
Garnish- fresh dill
Beef Carpaccio
5 oz. prime sirloin or ribeye, raw thin sliced, oval platter
EVOO drizzle, sea salt, fresh cracked black pepper, capers, shaved GP
4 crostini
Baby arugula salad- arugula, parsley leaves, chopped capers, shaved GP, lemon vinaigrette (lemon juice, EVOO, salt, black pepper)
Sautéed Shrimp
3 U-7 Black tiger shrimp, butterflied, warm large bowl
Sautéed in spicy garlic butter sauce- garlic, butter, white wine, Worcestershire, Paprika, Cholula, cayenne, rosemary, salt, black pepper
3 garlic cheese bread
Garnish- chopped parsley
Steak Sashimi
4 oz. filet, deep square plate
Rolled in Cajun spices, seared rare in sesame oil, sliced sashimi style
Wasabi mashed- garlic mash, wasabi, fresh chives
Ginger soy sauce- ginger, soy, rice wine vinegar, pineapple juice, brown sugar
Beer mustard sauce- light lager, Coleman’s, Dijon, soy
Garnish- chopped chives, pickled ginger, wasabi
Seared Ahi Tuna
4 oz. app (room temp deep square plate) / 8 oz. entree (large platter) *chopsticks
Raw sashimi grade Hawaiian bigeye ahi
Rolled in Cajun spices & black sesame seeds, seared rare, sliced sashimi style
Atop Asian slaw- julienned daikon, carrot, sugar snap peas, red onion
Ginger soy sauce- ginger, soy, brown sugar, rice wine vinegar, pineapple juice
Beer mustard sauce- light lager, Coleman’s, Dijon, soy
Garnish- scallions, pickled ginger, wasabi
Ahi Tartare
4 oz. finely chopped raw sashimi grade Hawaiian bigeye ahi, small square plate
Mixed with sambal chili sauce- white onion, green, onion, Sambal, Salt, Sesame oil
Spicy avocado salsa- avocado, tomato, white onion, GREEN ONION, jalapeño, cilantro, lime juice, salt, CANOLA OIL
Crushed wontons, scallion curls
Sambal garlic aioli- whole eggs, pomace olive oil, Dijon, lemon juice, garlic, sambal
Sautéed Sea Scallops
3 (app) / 5 (entree), warm large bowl
U-10 sea scallops from St. George’s Bank, Cape Cod
Pan seared in clarified butter, set aside
Sauté- vine tomatoes, minced garlic, shallots
Deglaze- lemon juice, white wine
Finish- parm, melted garlic herb butter (garlic, butter, basil, oregano, parsley, lemon juice)
Combine
3 garlic cheese bread
Garnish- chopped parsley
King Crab Stuffed Mushrooms
5 jumbo White mushroom caps, served in hot saute pan
Roasted in truffle compound butter
Fill sautéed crab mix- salted butter, king crabmeat, lobster stock, GREEN ONION, OLD BAY, WHOLE EGG, saltines, panko
Topped with parsley, GP, PR
Broiled to golden brown
Lemon wrap, serving spoon
*Lobster stock- lobster shells, lobster base, carrot, celery, onion, thyme, bay leaf, black peppercorns, water
Oysters Rockefeller
6 1/2 shell oysters on hot round plate atop rock salt
Spinach, bacon, butter, white onion, garlic
3 cheeses- fontina, GP, PR
Broiled to golden brown
Lemon wrap, chopped parsley
Crab Cakes
1 or 2 on deep square plate
4 oz. crab cake
Colossal lump crabmeat, mayo, whole egg Cayenne, old bay, onion powder Worcestershire, EVOO Parsley, scallions Salt, saltines
Micro greens in lemon vinaigrette (lemon juice, EVOO, salt, pepper), sliced avocado, chives
Remoulade (pureed)- Cauliflower, Cayenne, Red onion, sweet Relish, Worcestershire, Mayo, Dijon, Lemon juice
Garnish- chopped parsley, lemon wrap
Escargot
6 Helix snails (garden snail from Burgundy with plump flesh) in escargot dish
Rolled in veal demi- roasted veal bones, tomato paste, carrot, celery, white onion, flour, sugar, spice
Topped with garlic butter- garlic, butter, Italian parsley, salt, black pepper
Baked
Puff pastry, chopped parsley
Bone Marrow
1 or 2 femur canoe cut beef bones, oval plate
Oven roasted with garlic herb butter, salt, black pepper
Broiled with more garlic herb butter- garlic, butter, Italian parsley, salt, black pepper
3 sliced grilled baguette- EVOO, salt, black pepper
Baby arugula salad (only full order)- arugula, parsley, chopped capers, shaved GP, lemon vinaigrette
Foie Gras
2 pieces 2 oz. grade A foie, deep square plate
Seasoned with salt & pepper
Seared, finished with balsamic vinegar
Micro green salad, lemon vinaigrette
Finished with balsamic reduction
6 brioche toast points
Warm apple brandy pecan sauce
Steak Bacon
2 thick cut sliced Neuske’s applewood smoked bacon (10 oz.), long rectangular plate
Baked with black pepper & brown sugar
Maple bourbon glaze- maple, bourbon, cayenne
Micro greens, lemon vinaigrette
Cocktail Sauce
Ketchup, atomic horseradish, lemon juice, Worcestershire
Mustard Sauce
Mayo, Buttermilk, Coleman’s, A1, Worcestershire
