Appetizers Flashcards
Summer Sampler
-4 dips served on silver tray with Tortilla Chips
-4oz Pico (house salsa)
-Guacamole
-Corn salsa (sweet corn, red peppers, onion, sugar, cilantro)
-Pineapple Mango Salsa
Hot Honey Crispy Brussels Sprouts
**Contains nuts**
Mixture of quick, fried brussels sprouts, peanuts, bacon, and a sweet, hot Sriracha honey glaze
Presentation: served on a long white plate
No allergy: instruct on ticket and give verbal notification to expo in kitchen
Peel and eat shrimp
12 cocktail shrimp with the shell on served cold with cocktail sauce, pickled onion, saltine, crackers, sweetheart, pickles, and beach saw
Presentation: served with condiments on a silver tray
Expo adds: lemon, saltine, crackers, cocktail sauce, and wet nap, disposable boat for shells, lemon and wet nap
Lobster fondue: – dockers, favorite
8 to 10 ounces cream paste, fondue with real pieces of sweet main lobster meat. It is served in hodgepodge artisan bread bowl, and topped with Parmesan, parsley, and tomato.
Presentation: served on a silver tray, red bowl in the center with fondue, top of bread bowl cut in quarters, tortilla chips around bread, bowl and steak knife through bread bowl
Expo, add: tortilla chips, steak, knife
Mussels: – dockers, favorite
2 pound portion of Prince Edward Island mussels simmer in a white wine, herb and diced tomato sauce with Parmesan cheese (light scampi style) and grilled baguette
Presentation: served in a silver mussel bowl on a white plate, one baguette over the muscles, a disposable boat for shells with lemon, cocktail, fork, and wet nap
Expo add: boat, lemon, wedge, wet nap
Additions: extra bread for $1.25
Special: Monday, three dollars off after 4 PM
Once in a while, mussel shells will not open. Just let your guests know that we can send some more out to make up for the unopened shells. This just means that they were captured prematurely and they won’t open.
Crabcakes
23 to 4 ounce cakes, mixture of lump crab with seasoning, eggs, and mayo to help find them together. They are baked (Not fried) tell Chris and served hot over a smear of Cajun remoulade and finished with corn salsa
Presentation: served on a white long plate with Cajun remoulade under and topped with corn salsa
cajun remoulade: mayo based, Cajun seasoning and capers
Tuna, pokey nachos
5 ounce poke tuna (mayo, sweet Thai, Sriracha, soy) wontons, scallions, pickled red onion, Sriracha slaw, Baja crema, and mango salsa
Baja crema- sour cream, lime, juice, lime, zest, cayenne pepper
Bang bang shrimp
Small, battered and deep, fried popcorn, shrimp tossed in mayo, sweet Thai Sriracha, soy served over Sriracha slaw with choice of ranch or blue cheese
Expo adds: ranch or blue cheese
White fish dip
6 to 8 ounce portion served with pickled onions, kettle chips, carrots, and cucumber, scraps of whitefish from our fillets, combined with cream cheese, and seasonings
Presentation: served in a cup on an aluminum platter with garnishes all around
Expo ads: lemon, wedge, kettle chips, and saltines
Shrimp, ceviche
Shrimp, red onion, avocado, cilantro, ginger and lime ceviche is made from raw fish that is cured in fresh citrus juices (lemon, and lime) served with plantains and tortilla chips
Plantains dash to the eye looks like a banana, but has more starch and are less sweet
Dockers nachos
Large order of nachos. Nachos are served with house white cheddar queso, diced tomatoes, corn, salsa, and topped with sour cream, pico and guacamole.
Guest have the choice:
nachos as is
Crispy buffalo chicken, which just add buffalo chicken
House pulled pork, which just adds pulled pork
Lobster fondue, which fondue replaces the queso cheese
Bang bang shrimp, which just adds bang shrimp
Always ask which type of nachos would you like?
Three dollars off on Tuesdays after 4 PM
