HOT APPETIZERS

Question 1

SAUTÉED SHRIMP

Answer 1

• 3 U-7 Black Tiger butterflied shrimp
• Sautéed in spicy garlic butter
• Presented in a warm large bowl atop 3 pieces of garlic cheese bread
• Garnished with chopped parsley
  Additional shrimp can be ordered by the each

Question 2

JUMBO LUMP CRAB CAKES

Answer 2

• 1 or 2 (4oz) crab cakes
• Served on a deep square plate
• Accompanied with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and
  chive segments
• Garnished with a side of remoulade and a lemon wrap
• Finished with chopped parsley

Crab Cake:
* Colossal lump crab meat
* mayonnaise
* whole egg
* Worcestershire
* saltines
* scallions
* extra virgin olive oil
* old bay
* parsley
* onion powder
* cayenne pepper
* salt

Question 3

OYSTERS ROCKEFELLER

Answer 3

• 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

ROCK SALT SERVES AS INSULATOR

Question 4

FRIED CALAMARI

Answer 4

• 8oz of calamari rings dipped in buttermilks
• Tossed with house seasoned flour
• Lightly fried dusted with blackening spice
• Served on a deep square plate
• Topped with Spicy Mayo and green onions
• Accompanied with a side of sweet and sour sauce and a lemon wrap
• Garnished with chopped parsley

House Seasoned Flour - All-purpose flour, caiun seasoning, black pepper and
cornstarch

Question 5

NEUSKE’S MAPLE GLAZED BACON STEAK

Answer 5

• 2 thick-cut slices (10oz) Nueske’s Applewood smoked bacon
• Baked with black pepper and brown sugar rub
• Finished with bourbon maple glaze
• Each slice cut into 5 pieces
• Served with micro greens tossed in lemon vinaigrette

Bourbon Maple Glaze - bourbon, maple syrup and cayenne pepper reduced

Question 6

CHARRED OCTOPUS

Answer 6

• 6oz sliced, marinated, charred Octopus
• Accompanied with sliced fingerling potatoes and blistered cherry tomatoes
  Served in white shell bowl
• Striped with garlic aioli
  Drizzled with Kaffir Lime oil and Ryu Chili oil
• Garnished with chopped chives

Octopus Marinade - Smoked Paprika, olive oil, chopped garlic, and cajun spice

Question 7

ROASTED GARLIC JUMBO BLACK TIGER PRAWNS

Answer 7

• U3
• Served individually (Appetizer) or 3 per order (Entrée)
• Shell removed from tail and deveined
• Seasoned with salt and pepper
• Grilled
• Finished with Garlic herb butter
• Garnished with parsley, tarragon, lemon zest

Question 8

ROASTED BONE MARROW

Answer 8

• 2 femur canoe cut beef bones (small portion = 1 bone)
• Oven roasted w/ garlic herb butter, S&P
• Topped with +Garlic herb butter
• Broiled
• Presented on oval plate
• Accompanied 3 sliced grilled baguette w/ olive oil S&P
  Served with baby arugula salad (small portion NOT INCLUDED)