Appetizers Flashcards
Chilled Seafood Tower Ingredients
Ingredients: 6/8 Shrimp (6-8 per pound), cocktail sauce (ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish) seaweed, lemon wedge, scallops, cucumber, chili, lime, salt, shallots, lobster, oysters, mignonette (red wine vinegar, shallots, black pepper) shallots, lime juice, parsley, cherrystone clams, Sauce vert (parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper) mussels, white wine, garlic, thyme, butter, horseradish, salmon tartare (salmon, ponzu, furikake, seaweed, lemon, salt and pepper, with sesame onion crackers)
How many Shrimp in the Chilled Seafood tower?
6/8
How many sauces are served with the Chilled Seafood Tower?
Cocktail sauce, Mignonette, Sauce vert, clarified butter
What are the ingredients of the cocktail sauce we serve with chilled seafood tower?
Ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish
Sauce vert, ingredients…
Parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper
Mignonette ingredients…
Red wine vinegar, shallots, black pepper
What type of clams are in the chilled seafood tower?
Cherrystone clams
What is the price of the Chilled Seafood Tower?
$198
What are the allergies for the chilled seafood tower?
Seafood, dairy, alcohol, gluten
Chilled seafood tower mise en place
Appetizer cutlery with oyster fork. Have 4 demi tasse spoons on the side of the sauces
Bass Ceviche Ingredients
Ingredients: Bass (Hawaii), lemon, olive oil, tomato, olive, Pernod, fennel, olive oil, sea salt, jalapeno, shallot, wild salmon caviar, butter, baguette
Bass Ceviche Price?
$36
Bass Ceviche allergies?
Seafood, gluten, dairy, alcohol (Pernod)
Bass Ceviche mise en place
Appetizers cutlery
Bass ceviche key words
Bass ceviche with olive and tomato, served with caviar butter and toasted baguette.
Warm Seafood Tower ingredients
U15 or U10 Scallops (6pc), 16/20 shrimp (6pc), whole lobster (2lb), 20 pc PEI mussels, 6 pc clam/shellfish, more or less depending on type of shellfish being used) 4 pc baby octopus, garlic, parsley, white wine, butter, pasta
Warm Seafood Tower Preparation
Scallops are seared, and the rest of the seafood is added with white wine, sliced garlic, and parsley. It is served on the warming plate at the table. After the guests have eaten most of the seafood, we bring the pasta and tip it into the seafood dish and stir. It will be required to adjust the temperature of the warming plate.
Warm Seafood tower price
$198
Warm Seafood Tower Allergies
Seafood, dairy, gluten, alcohol
Warm Seafood Tower mise en place
Appetizer cutlery plus oyster fork and soup spoon, tongs
Warm Seafood Tower key words
Warm Seafood tower with white wine, garlic, and parsley.
Freshly Shucked Oysters Ingredients
Oysters, black pepper, red wine vinegar, shallots, lemon, horseradish
Freshly Shucked Oysters Preparation
The oysters are ordered by the piece and shucked to order. Mignonette sauce (red wine vinegar, black pepper, shallots), freshly grated horseradish, and lemon wedges are served on the side.
Freshly Shucked Oysters Allergies
Seafood
Freshly Shucked Oysters key words
Freshly shucked oysters with horseradish, mignonette, and lemon
Freshly Shucked Oysters Mise en place
Seafood Cutlery
Shrimp Cocktail ingredients
6/8 Shrimp (6-8 per pound), cocktail sauce, Heinz ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horse radish, frisee, lemon wedge
Shrimp Cocktail Preparation
The shrimp is blanched in a court bouillon. They are served with a lemon wedge and cocktail sauce. They are sold by the piece for $10
Shrimp Cocktail Key Words
Shrimp cocktail with cocktail sauce and lemon
Bass Ceviche Preparation
The lemon juice is infused with jalapeno, shallot, fennel, and pernod. It is then used to cure the fish. Sliced cherry tomatoes and olives are added and it is seasoned. It is dressed with olive oil then garnished with fennel fronds. The dish is served with wild salmon caviar butter and toasted baguette
Bass Ceviche Price
$36
Bass Ceviche Allergies
seafood, gluten, dairy, alcohol
Bass Ceviche Mise en Place
Appetizer cutlery
Bass Ceviche Key Words
Bass ceviche with olive and tomato, served with caviar butter and toasted baguette
Baked Oysters Ingredients
East coast oysters, butter, parsley, birds eye chili, Grana Padano, lemon zest, lemon juice, garlic, and salt
Baked Oysters Preparation
East coast oysters are freshly shucked and topped with the butter parsley mixture. The bread and cheese mixture is sprinkled over top then put under the broiler until golden and hot
Baked Oysters Price
$33
Baked Oysters Allergies
Seafood, Dairy
Baked Oysters Key Words
Baked oysters with chili, Grana Padano, and breadcrumbs
Cesar Salad Ingredients
Romaine lettuce, Grana Padano, croutons, double smoked bacon lardons, egg yolk, red wine vinegar, olive oil, lemon juice, anchovy, garlic, Worcestershire sauce, tabasco sauce, sea salt, pepper
Caesar Salad Preparation
The dressing is emulsified all together then tossed with the bacon, and croutons. It is garnished with Grana Padano and a complimentary white anchovy if desired
Cesar Salad Price
$28
Caesar Salad Allergies
Dairy, Pork, Egg
Caesar Salad Mise en Place
Dinner Cutlery
Caesar Salad Key Words
Caesar salad with bacon, croutons, and white anchovy
Green Salad Ingredients
Mixed greens, 3 year aged balsamic, olive oil, salt, pepper, Persian cucumbers, cherry tomatoes
Green Salad Preparation
The ingredients are tossed together and presented
Green Salad Mise en Place
Appetizer cutlery
Green Salad Key Words
Green salad with cucumber and cherry tomato
A5 Japanese Black Beef Carpaccio Ingredients
Beef, celery leaf, sea salt, aged Parmigiano Reggiano, aged balsamic, flower petals, olive oil.
A5 Japanese Black Beef Carpaccio Preparation
The AS is sliced on the slicer, then the rest of the ingredients are placed on top.
A5 Japanese Black Beef Carpaccio price
$87
A5 Japanese Black Beef Carpaccio Mise en Place
Appetizer Cutlery
A5 Japanese Black Beef Carpaccio Key Words
A5 Black Tajima Carpaccio with aged balsamic, aged Parmigiano Reggiano, olive oil, celery and flowers
Beef Tartar Ingredients
Beef (6oz), shallots, chives, parsley, anchovy, egg yolk, capers, Worcestershire sauce, Tabasco sauce, truffle oil, sea salt, pepper, baguette, butter, romaine hearts
Beef Tartar Preparation
The beef is hand chopped, mixed with all the ingredients listed above, and quenelled. It is topped with sea salt, and a few drops of truffle oil. We serve buttered crostini on the side as well as romaine hearts
Beef Tartar Price
$36
Beef Tartar Allergies
Egg, gluten, dairy, seafood
Beef Tartar Mise en place
Appetizer cutlery
Beef Tartar Key Words
Beef tartar with truffle oil and buttered crostini
Rare Beef Salad Ingredients
Cold rare striploin, cucumber, salt, pepper, ponzu (citrus, soy, ginger) grainy Dijon, dandelion vinegar, crispy shallots (corn starch) scallions, parsley
Rare Beef Salad Preparation
The beef is seared and cooled then sliced thin. It is dressed with ponzu, mustard and vinegar, then topped with the shallots, and herbs
Rare Beef Salad Allergies
Seeds
Rare Beef Salad Key Words
Rare beef salad with ponzu, mustard and dandelion vinegar
Beet Salad Ingredients
Red, yellow, candy striped beets, vinegar, salt, pepper, beet micro greens, honey, olive oil, honey comb, lemon juice, pistachio, maple syrup, sugar, goat cheese
Beet Salad Preparation
The beets are all prepared differently. The red are boiled and chopped, the yellow is boiled and pureed with vinegar, and the candy striped is raw and turned into spaghetti style. The pistachio is cooked with sugar and maple syrup. The goat cheese is crumbled. The whole salad is dressed with lemon juice and olive oil.
Beet Salad Allergies
dairy, nuts, honey
Beet Salad Key Words
Mixed beet salad with goat cheese, pistachio, and honey comb
Salmon Tartare Ingredients
Salmon, from Big Glory Bay New Zealand, ponzu, lemon, olive oil, sea salt, nori, sesame seeds, bull kelp
Salmon Tartare Preparation
The salmon is lightly cured in salt, pepper, and sugar. It is then diced and arranged on the plate. It is topped with lemon juice, olive oil, sea salt, ponzu, nori, sesame, and garnished with bull kelp. It is served with sesame onion crackers on the side
Salmon Tartare Mise en place
Appetizers cutlery
Salmon Tartare Key Words
Salmon tartare with sesame, lemon, ponzu and bull kelp from Haida Gwaii
Chilled Seafood Tower Ingredients
6/8 Shrimp (6-8 per pound), cocktail sauce (ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish) seaweed, lemon wedge, scallops, cucumber, chili, lime, salt, shallots, lobster, oysters, mignonette (red wine vinegar, shallots, black pepper) shallots, lime juice, parsley, cockles, Sauce vert (parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper) mussels, white wine, garlic, thyme, butter, horseradish
Cocktail Sauce Ingredients
ketchup, brown sugar, rice wine vinegar, Tabasco sauce, Worcestershire sauce, horseradish
Mignonette Ingredients
Red wine vinegar, shallots, black pepper
Sauce Vert Ingredients
Parsley, chervil, chives, tarragon, green onion, anchovy, lemon zest, lemon juice, red wine vinegar, capers, salt, pepper
What type of clams are in the chilled seafood Tower?
Cherrystone clams
How many shrimp are in the Chilled Seafood Tower?
6/8 shrimp. 6/8 per pounds
What size are the scallops in the chilled seafood tower?
U10. It means a count per pound: in this case 10 per pound.
What type of butter is served with the chilled seafood tower?
Clarified butter
How is the bass ceviche served with?
The dish is served with wild salmon caviar butter and toasted baguette
What’s ponzu sauce is made of?
Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. It’s commonly served as a condiment for sashimi, shabu shabu (hot pot), tataki (grilled meat), gyoza (dumplings), cold noodles, and tempura.
Where is the salmon in the salmon tartare from?
From Big Glory Bay New Zealand.
What is bull kelp and in which dish is used?
Bull kelp is an annual seaweed — meaning it grows from a spore to maturity within a single year. It grows quickly, sometimes 10 inches (25.4 cm) in one day.
Salmon tartare
Why is it called bull kelp?
It is more commonly known as bull kelp or bullwhip kelp, as the algae resembles a bullwhip in appearance. Other names include ribbon kelp, horsetail kelp, and sea otter’s cabbage.
Bresaola Ingredients
Beef, salt, pepper, thyme, rosemary, olive oil, burrata, black truffles
Bresaola Preparation
Beef tenderloin is cured in pepper, salt and spices. It is aged for 2 months minimum. It is thinly sliced, a whole ball of burrata is broken on top, olive oil, sea salt, and black truffles are shaved over top
Bresaola Price
$38
Bresaola Mise en place
Appetizer cutlery
Bresaola Key Words
Bresaola cured beef with burrata, olive oil and black truffle
