Seafood

Question 1

Jumbo Lump Crab Cakes

Answer 1

(2) 4.5 oz crab meat cakes lightly crusted w/ panko crumbs, pan-seared to golden brown, placed on bed of lemon mustard cream sauce & served w/sautéed brussel sprout leaves, toasted garlic, fennel, tomatoes, corn & fingerling potatoes.

Question 2

Sea Scallops

Answer 2

(4) Jumbo sea scallops w/ Parmesan & fennel risotto, English peas, salt, white pepper. Topped w/ fennel salad, parsley, celery leaves, red onion, fennel in lemon juice.

Question 3

Crab Leg Entree

Answer 3

16 oz king crab legs w/ (5) pieces of asparagus.

Garnish: Cocktail fork w/lemon & parsley sprig

Question 4

Chilean Sea Bass

Answer 4

8 oz broiled sea bass lightly seasoned w/seafood seasoning, herb butter, champagne vin blanc w/carrots, snap & English peas. Served on creamy mashed potatoes & truffle oil & black truffle slices.

Question 5

Teriyaki Salmon

Answer 5

8 oz (medium) salmon marinated in teriyaki glaze. Served on soy butter sticky rice, shiitake mushrooms, cilantro, bean sprouts, scallions, snap peas, red pepper, carrots, garnished w/ white sesame seeds.

Question 6

Ahi Tuna Entree

Answer 6

5 oz (medium rare) togarashi-dusted tuna w/ sliced mango, tomatoes, cucumbers. Served w/salad of Arcadia lettuce, daikon, cilantro, sweet & spicy vinaigrette.
Garnish: Lime juice, chopped candied cashews, black & white sesame seeds.

Question 7

Blacked Red Snapper

Answer 7

8 oz snapper, served w/ seafood seasoning, blackened in cast-iron skillet. Served over corn spoon bread, jalapeño cream sauce.
Skillet beans: carmelized onions, grape tomatoes, red bell pepper.
Garnish: parsley, jalapeño corn tartar.