Appetizer Flashcards
Jumbo Lump Crab Cocktail
Pantry / Chilled Silver Goblet on doiled lined salad plate
Description: Jumbo lump crab meat accompanied by our house made mustard sauce
4 oz. Jumbo Crab
2 ea. Bibb lettuces
Lemon Wrap
2 oz. Mustard Sauce in ramekin
Frame with cocktail fork
Share Plates if needed
Oyster on the Half Shell
Pantry / Scallop shell filled w/crushed ice on white napkin-lined salad plate
Description: Six (6) Seasonal Cold Water oysters served with our house made cocktail and
mignonette sauces. Our oysters come from the North Atlantic and West Coast, North
Pacific.
Note: Serve horseradish and Tabasco upon request
1 piece bibb lettuce
Dill Sprig
Lemon Wrap
2 oz. Cocktail Sauce in ramekin
2 oz. Mignonette Sauce in ramekin
2 Demitasse Spoons placed into the ice, spoon side down
Share plates
Frame with cocktail fork
Hot towel(s) upon completion
Sauce Plate Set-Up:
– 5+ Guests: Place mignonette and cocktail sauce on a doily lined B&B plate with a
wrapped lemon. Add 2 demitasse spoons on the plate, 1 spoon per sauce
– 6 or more Guests: Make one sauce plate for every three guests at the table
Shrimp Cocktail
Pantry / Scallop shell filled w/crushed ice on white napkin-lined salad plate
Description: Five (5) large (U12) shrimp served chilled with the tail on, accompanied by
our house made cocktail sauce.
Cocktail Sauce: Chili Sauce, Lemon Juice, Tabasco Sauce, Worcestershire Sauce,
Horseradish
5 (U12) Shrimp
1 piece bibb lettuce
Dill Sprig
Lemon Wrap
2 oz. Cocktail Sauce in ramekin
Share plates if needed
Frame with cocktail fork
Hot towel(s) upon completion
Lobster and Crab Cake with Lemon Basil Aioli
cold station / Round Plate (Hot)
Description: Our lobster and crab cake is a delectable blend of fresh lobster and
crabmeat, pan fried to a golden brown and served with lemon basil aioli.
1 ea.- 6 oz. Crab & Lobster Cakes
Grilled Half Lemon
Micro basil and finely chopped chives
Large Serving Fork
Share plates
Pan-Fried Calamari (With Hot Cherry Peppers)
Cold / Small Oval Plate (Warm)
Description: Our signature pan-fried Calamari is lightly breaded, flash fried and sautéed
with a blend of hot cherry peppers, sliced pepperoncini’s (the hot pepper relish) and
pimientos tossed in garlic butter.
Note: This item is always French served to the guest – SERVE IMMEDIATELY
What is a pimento? (pih-MYEHN-toh): A large, red, heart – shaped sweet pepper.
They are the familiar red stuffing found in green olives. Much of pimento crop is used
for paprika.
What is a Pepperoncini’s? (pep-per-awn-CHEE-nee): Are thin 2-3 inches long,
mild with a slight heat to them, and are commonly pickled and sold packaged in.
What are Cherry peppers? Are bright red in color, have a slightly sweet flavor with
medium heat.
12 oz. Squid Rings and Tentacles – (8 oz. Rings, 4 oz. Tentacles)
6 Tbsp. Club Soda
2 oz. Enhance Cantonese Batter
1 1/3 oz. Garlic Butter
4 oz. Hot Pepper Relish
1 1/3 oz. Chopped Pimientos
Grilled Half Lemon
Chopped Parsley
Large Serving Spoon- stays at the table on plate for guests to use
Large Serving Fork- used for French service then removed
Tuna Tartare with avocado, mango and sriracha
Pantry / Round Salad Plate (Chilled)
Description: Delicate soy marinated sushi grade tuna, over fresh avocado and cucumber,
paired with sweet mango puree and spicy sriracha topped with soy pearls.
4 oz. Tuna, ¼” diced
½ fl. oz. Tuna Marinade .
½ fl. oz. Mango Puree (perfect puree)
1 1/3 oz. Cucumber, ¼” diced
1 1/3 oz. Avocado, ¼ “diced
6-8 sprigs Micro Cilantro
6 Soy Pearls
1 tsp. Sriracha .
5 each Tuna Crisps
Fresh Cracked Pepper
Share Plates
Large Serving Fork
Neuske’s Double Cut Smoked Bacon, Korean BBQ Glaze
Saute / (Hot) Long Bar Plate / Canoe
Description: Double cut smoked bacon with Korean BBQ glaze and pickled shallots.
Capital Grille’s double cut slab bacon features thick, crispy bacon glazed with a sweet and savory Korean BBQ sauce. The glaze adds a rich, caramelized finish, blending smoky and umami flavors for a deliciously decadent treat
8 oz. Nueske’s Slab Bacon, jaccarded
2 fl. oz. Gochuchang Korean BBQ
2 tsp. Black and White Sesame Seeds
1 oz. Pickled Shallots
Garnished with pickled shallots and micro cilantro (6-8 sprigs)
Share Plates
Steak Knife Framed
Steak Tartare
Pantry / Large Shallow Bowl
Description: Served with capers, chives, sweet onion, hard-boiled egg and brioche toasts.
Tenderloin Pieces 5 oz.
Wet Mixture 1 oz.
Sweet Onion, 1/8” dice 1 Black Scoop
Capers, rinsed 1 Tbsp.
Hard Boiled Egg, Chopped 1 Black Scoop
Brioche Toasts 5 ea.
Thinly Sliced Chives 1 tsp
Garnish : Chives
Fresh Cracked Pepper
Share Plates
Large Serving Fork
Proscuitto Wrapped Mozzarella
Saute / Large Round Dinner Plate (Hot)
Description: Fresh Mozzarella wrapped in Prosciutto and pan seared until crisp.
Garnished with a seasonal salad of mixed heirloom tomatoes tossed in 15-year aged
balsamic and topped with fresh basil and house made Grana toast points.
Note: This item must be SERVED IMMEDIATELY
* Prosciutto (proh-SHOO-toh) is a term broadly used to describe a ham that has been
seasoned, salt-cured and air-dried. The Capital Grille serves prosciutto di Parma, an
Italian ham labeled according to its city of origin
* Grana Padano (GRAH-nah PUH-dano) is a semi-fat hard cheese which is cooked
and ripened slowly. It has a fragrant and delicate aroma. Structurally it is fine, grainy and
easily fractures into slivers.
* Grana toast points are made by pressing thin slices of our pan rustique bread, butter
and grated Grana Padano cheese on our sandwich press until golden brown and crisp.
They are made per shift
4 each Prosciutto Wrapped Mozzarella
3 oz. Heirloom Tomato Salad
2 tsp. 15-Year Aged Balsamic, drizzle
2 Pain Rustique Croutons
Garnish: Basil Sprig / Large Serving Fork
Cold Shellfish Platter
Pantry / Shellfish Pan filled with crushed ice on Shellfish Pan Stand (for shared appetizer)
Shellfish Pan filled with crushed ice on white napkin-lined round plate (entrée or single serve app)
Description: Our cold shellfish platter consists of a one pound cold lobster, (6) jumbo
shrimp cocktail, (6) seasonal Oysters on the half shell, and is garnished with house
made cocktail and mignonette sauce. If the platter is for 6 or more guests, make one
sauce plate for every three guests at the table. (Horseradish or Tabasco served upon
request).
Note: Restaurants may seasonally offer Littleneck Clams in addition to Oysters. If both Clams and
Oysters are offered on the same platter, the INGREDIENTS are 4 of each. Horseradish and
Tabasco served upon request.
HOT Towel Presentation: Roll a clean washcloth and place in a half or full relish
dish. Fully dampen with hot water and place a lemon wrap on the end of the dish next
to the napkin and French serve to the guest (dangle by the corner to release the steam).
Alert the guest that the napkin is “hot”. Used towels are to be removed from the table
immediately. If you hot towel one guest at the table then you hot towel all guests.
What is mignonette (meen-yawn-NEHT)? : traditional condiment served with raw
oysters, consisting of Red Wine Vinegar, minced shallot and cracked black pepper
1 – 1lb. Cold Lobster
6 (U12) Shrimp (peeled with tails)
6 ea. Shucked oysters
4 ea. Green Bibb Lettuce
Garnish: 2 Lemon Wraps
2 oz. Mignonette in ramekin
2 oz. Cocktail Sauce in ramekin
2 Demitasse Spoons placed into the ice
Cocktail Fork for each guest
Lobster Crackers for every two guests placed on table
Share Plates for each guest
Soup bowl for shells
Hot towel(s) upon completion
Sauce Plate Set-Up:
– 5+ Guests: Place mignonette and cocktail sauce on a doily lined B&B plate with
a wrapped lemon. Add 2 demitasse spoons on the plate, 1 spoon per sauce
– 6 or more Guests: Make one sauce plate for every three guests at the table
Grand Plateau
Pantry / 2 Shellfish Pans filled with crushed ice
Shellfish Pan Stand
Silver Goblet
Description: Our Grand Plateau consists of two- 1LB chilled lobsters, (8) jumbo
shrimp cocktail, (8) seasonal Oysters on the half shell, (4oz) Colossal Crab and is
garnished with house made cocktail sauce, mignonette sauce and mustard sauce. If the
platter is for 6 or more guests, make one sauce plate for every three guests at the table.
(Horseradish or Tabasco served upon request).
Note: Restaurants may seasonally offer Littleneck Clams in addition to Oysters. If both Clams and Oysters are
offered on the same platter, the INGREDIENTS are 4 of each. Horseradish and Tabasco served upon request.
Note: Dungeness Crab is used in Seattle and California only.
HOT Towel Presentation: Roll a clean washcloth and place in a half or full relish
dish. Fully dampen with hot water and place a lemon wrap on the end of the dish next
to the napkin and French serve to the guest (dangle by the corner to release the steam).
Alert the guest that the napkin is “hot”. Used towels are to be removed from the table
immediately. If you hot towel one guest at the table then you hot towel all guests.
* U10, 12 or 15- A term used to describe count per pound; particularly shellfish.
10, 12 or 15 per pound
* Our mignonette (meen-yawn-NEHT) is made with red wine vinegar, shallots
and coarsely ground black peppercorns. Historically, a mignonette was a small
cloth sachet filled with peppercorns and cloves, used to flavor soups and stews
* The jumbo lump grade crab meat comes from larger crabs, is the meat from the
two large muscles connected to the swimming legs. Contrary to smaller portions
of crab meat including lump, special and backfin, it can be used whole. It has a
brilliant white color
2 – 1lb. Cold Lobsters
8 (U12) Shrimp (peeled with tails)
4 oz. Colossal Crab
8 ea. Shucked Oysters
8 ea. Green Bibb Lettuce
4 Lemon Wraps
2 oz. Mignonette in ramekin
2 oz. Cocktail Sauce in ramekin
2 oz. Mustard Sauce in ramekin
3 Demitasse Spoons placed into the ice
Cocktail Fork for each guest
Lobster Crackers for every two guests placed on table
Share plates for each guest
Soup bowl for shells
Hot towel(s) upon completion
Sauce Plate Set-Up:
– 5+ Guests: Place mignonette, mustard and cocktail sauce on a doily lined share
plate with a wrapped lemon. Add 3 demitasse spoons on the plate, 1 spoon per
sauce
– 6 or more Guests: Make one sauce plate for every three guests at the table
