COLD APPETIZERS

Question 1

CAVIAR

Answer 1

• 10 oz chef selected caviar
• Served on crushed ice in a crystal and silver supreme dish smoking with dry ice
• 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!)

Question 2

SHRIMP COCKTAIL

Answer 2

• 4 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

Question 3

DUNGENESS CRAB COCKTAIL

Answer 3

• 5oz of chilled Dungeness fry leg* crabmeat (ABOUT 15-20PCS)
• Served in a glass supreme dish smoking with dry ice
• Accompanied with cocktail sauce, Mastro’s mustard sauce and lemon wrap
• Garnished with chopped parsley

Question 4

COLOSSAL CRAB COCKTAIL

Answer 4

• 5oz of chilled crabmeat
• Served in a glass supreme dish smoking with dry ice
• Accompanied with cocktail sauce, Mastro’s mustard sauce, and lemon wrap
• Garnished with chopped parsley
• Finished with sprinkle of Old Bay

Question 5

LOBSTER COCKTAIL

Answer 5

• 1 ¼lb Live Maine lobster
• Cooked then chilled
• Split down the middle
• Served on crushed ice
• Accompanied with cocktail sauce, Mastro’s mustard sauce, atomic horseradish, lemon wrap, shell
  cracker and cocktail fork
• Garnished with seaweed, caper berries and chopped parsley

Question 6

CHILLED RED KING CRAB LEGS

Answer 6

• 1/2lb merus section (largest and most meat filled section) of Bering Sea King crab legs
• Cooked then chilled
• Split for ease and convenience
• Served on crushed ice
• Accompanied with cocktail sauce, Mastro’s mustard sauce, atomic horseradish, lemon wrap and a
  cocktail fork
• Garnished with seaweed, caper berries and chopped parsley

Question 7

CHILLED RED KING CRAB CLAWS

Answer 7

• U-5/7 Bering Sea Red King crab claw (sizes may vary depending on availability]
• Cooked then chilled
• Cap removed for ease and convenience
• Ordered individually
• Served on crushed ice
• Accompanied with cocktail sauce, Mastro’s mustard sauce, atomic horseradish, lemon wrap, shell
  cracker and a cocktail fork
• Garnished with seaweed, caper berries and chopped parsley

Question 8

OYSTERS ON THE HALF SHELL

Answer 8

• 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, yuzu mignonette, red and green Tabasco,
  lemon wrap and cocktail fork
• Garnished with chopped parsley

Question 9

CAVIAR TOPPED OYSTERS

Answer 9

• ½ dozen oysters
• Topped with ½oz caviar per order
• Finished with yuzu mignonette
• Served on crushed ice
• Accompanied with lemon wrap and cocktail fork

Question 10

A5 WAGYU BEEF CARPACCIO

Answer 10

• 5oz of A5 Wagyu
• Served raw and thinly sliced
• Presented on a round plate
• Drizzled with extra virgin olive oil
• Seasoned with sea salt and fresh cracked black pepper
• Finished with fried capers
• Accompanied with baby arugula salad and 4 crostini

Baby Arugula Salad:
- baby arugula
- parsley leaves
- chopped capers
- shaved Grana Padano
- lemon vinaigrette

Question 11

BEEF CARPACCIO

Answer 11

• 5oz of Prime beef
• 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 fried capers
• Accompanied with baby arugula salad and 4 crostini

Baby Arugula Salad:
- baby arugula
- parsley leaves
- chopped capers
- shaved Grana Padano
- lemon vinaigrette

Question 12

SEARED BIGEYE TUNA

Answer 12

• 40z (appetizer) or 8oz (entrée) raw sashimi grade Bigeye
• Rolled in Cajun spices and black sesame seeds
• Seared rare
• Sliced Sashimi style
• Layered atop an Asian slaw
• 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

Question 13

BIGEYE TUNA TARTARE

Answer 13

• 4oz of finely chopped raw sashimi grade Bigeye
• Tossed in a Sambal chile sauce
• Layered atop spicy avocado salsa and crushed wontons
• Served on a deep square plate
• Drizzled with Sambal garlic aioli
• Finished with scallions

Question 14

ICED SEAFOOD TOWER
(Options Available)

Answer 14

• SHRIMP, DUNGENESS CRAB, or LOBSTER COCKTAIL
• CHILLED RED KING CRAB LEGS or CLAWS
• OYSTERS - East or West Coast
• CAVIAR