Raw Bar and Apps

Question 1

Shrimp cocktail origin and size

Answer 1

White Mexican wild shrimp
U10 (10 shrimp or fewer make a pound)

Question 2

Describe the shrimp cocktail

Answer 2

4 shrimp that were cooked in court bouillon (wine, water, onions, celery, carrots, bay leaf, peppercorns) and then chilled. Served with cocktail sauce and lemon halves

Question 3

Describe the lobster tail

Answer 3

1.25 ounces North Atlantic lobster tail is cooked in court bouillon (wine, water, onions, celery, carrots, bay leaf, peppercorns) and then chilled. Served with cocktail sauce, remoulade and lemon halves. Preserved lemon aioli made with preserved lemons, ginger, garlic, lemon, egg yolks and olive oil.

Question 4

Describe the oysters order

Answer 4

Oysters are sourced from Island Creek in Duxbury, MA. Half a dozen oysters are served with cocktail sauce, horseradish, lemon and chili mignonette

Question 5

Describe the tuna tartare

Answer 5

4 ounces of sushi grade yellowfin tuna diced up and mixed with a caramelized fennel vinaigrette. The tartare is topped with cucumbers, cape goose berries, kalamata olives, dill, basil, fennel pollen and caraway crackers.

• Cape goose berries: sweet and tart orange berry.
• Caraway crackers: olive oil dough (flour, water, olive oil) with caraway seeds.
• Caramelized fennel vinaigrette: fennel, shallots and ginger cooked until caramel in color and then madeira is added. After cooled down is blended with olive oil, d wine vinegar and Dijon mustard

Question 6

Describe both shellfish samplers

Answer 6

Small: 2 U10 shrimp, 1 lobster tail, 4 oysters, 1/2 portion of salmon tartare, 3 oz of jumbo lump crab meat. Cocktail sauce, horseradish, mignonette, preserved lemon aioli and lemons

Large: 4 U10 shrimp, 2 lobster tails, 8 oysters, 1 portion of salmon tartare, 6 oz of jumbo lump crab meat. Cocktail sauce, horseradish, mignonette, preserved lemon aioli and lemons

(The salmon tartare is tossed in with horseradish crema and chives, topped with salmon roe and served with salt and vinegar potato chips)

Question 7

Describe the Norwegian King Crab

Answer 7

Half or full pound of hot or cold Norwegian king crab legs

Question 8

Describe the different caviars

Answer 8

White sturgeon caviar $125 (firmer texture, dark color)

Black River Oscietra Caviar $150 (creamy texture, nutty flavor, greenish color)

Regiis Ova Golden Caviar $190 (creamy texture with more of a pop, gold color)

Question 9

Describe the wagyu appetizer

Answer 9

Two ounce portion of A5 Striploin wagyu from the Kagoshima prefecture is cooked until medium and finished with beef butter.

• Wagyu meaning: translated to “wa” Japanese and “gyu” cow.
• Four types of Japanese cattle: Japanese Black, Brown, Polled and Shorthorn.
• Why is wagyu so expensive?: In 1997 Japan declared wagyu a national treasure and banned the exportation of the cattle. Also, Japan strict grading system.
• Grading systems: The USDA classifies beef as Prime, Choice and Select. The JMGA (Japanese Meat Grading Association) ranks quality based on fat marbling, color, texture and quality of fat. Highest grade is A5, but the fat quality ranges from 1 to 12. USDA Prime would only get a fat quality score of 4).

Question 10

Describe the caesar salad

Answer 10

Sweet Gem lettuce tossed in our caesar dressing and garnished with parmesan, focaccia croutons, white anchovies and lemon

Question 11

Describe the burrata salad

Answer 11

2 oz of Maplebrook Farms, VT burrata, served with roasted golden beets, mission figs and sliced radish. All of this is dressed with a sunflower vinaigrette (sunflower seeds, shallots, garlic, calabrian chili, capers, oregano, cumin, coriander, sesame seeds, fennel seeds and sherry vinegar)

Question 12

Describe the wedge salad

Answer 12

Iceberg lettuce toppe with a blue cheese ranch dressing, bacon crumbles, tomatoes, blue cheese and shaved shallot rings.

• Blue cheese ranch dressing: mayonnaise, sour cream, buttermilk, Dijon, shallots, garlic, parsley, dill, lemon juice and blue cheese

Question 13

Describe the French onion soup

Answer 13

Our onion jam is topped with a broth made out of Madeira, apple cider, veal demi and chicken stock. The soup is then topped with chunks of focaccia, then topped with comte and parmesan

Question 14

Describe the Fried calamari Fra Diavolo

Answer 14

8 oz of calamari rings and tentacles are coated in buttermilk and tossed in cornmeal and flour, then deep fried. We pickle slices of fennel and fry them together with the calamari. The dish is finished with sliced cherry peppers and a fra diavolo sauce. The sauce is made with roasted tomatoes, shallots, calabrian chili and honey

Question 15

Describe the Wagyu beef carpaccio

Answer 15

American wagyu eye round is seasoned with salt, black pepper, coriander and rosemary. The meat is then seared leaving the inside raw and then frozen. Then it’s sliced paper thin. The plate is drizzle with a truffle aioli (mayonnaise, truffle oil, black truffle pieces, shallots, capers, grain mustard, Worcestershire, chives and cornichons) and then the meat is placed on top. The carpaccio is topped with an arugula salad with a balsamic vinaigrette (balsamic vinegar, Dijon, honey and olive oil). To finish we garnish with crispy fried shallots and grated foie gras torchon.

Question 16

Describe the crab cakes

Answer 16

Mixture of lump blue crab and local Jonah crab, tossed with lemon zest, parsley, chives, eggs, mayonnaise and panko bread crumbs. Two crab cakes are served with calabrian chili aioli

Question 17

What is the cheese on the wedge salad and where is it from?

Answer 17

Fourme d’Ambert from Auvergne, Rhone Alps, France