Appetizers

Question 1

BOOM-BOOM SHRIMP

Size, Quantity, Preparations (2), Ingredients/Garnish (4)

Answer 1

6 oz crispy fried shrimp (41/50)
tossed in either Sweet Chili Sauce¹ or Sichuan Kung Pao Sauce²

served over crispy wonton strips with julienned green and red bell pepper

garnished with chives

¹Mayo, Rice Vinegar, Sambal Oelek Hot Sauce, Sesame Oil, Sweet Chili Sauce, Black & White Sesame Seeds

²Kung pao sauce has two layers of flavor, firstly, we fry garlic, ginger and scallion with dried red pepper. The second layer is a balanced sauce made from sugar, vinegar and soy sauce with starch.

Question 2

LUMP CRAB CAKE

Ingredients (8)

Answer 2

6 oz Crab cake
Served with remoulade and fresh lemon

Lump blue crab, red bell peppers, mayonnaise, chives, egg, tabasco, whole grain mustard, and lemon juice
panko crust

Question 3

BONELESS CHICKEN WINGS

Quantity, Preparations, Garnish

Answer 3

7 ounces, boneless, breaded, fried (can be grilled with no breading),
tossed in either a Tropical BBQ Sauce or Buffalo Sauce.

If Served with Tropical BBQ Sauce it will also come with pickled onions and ramekin of Jalapeno Ranch.

If Served with Buffalo sauce it will come with 5-6 celery sticks and blue cheese dressing

Question 4

“EL TORO” CALAMARI

Answer 4

10 oz of calamari, flash fried
served over pomodoro sauce. The calamari are drizzled with roasted garlic aioli, topped with chopped Giardiniera¹, Grana Padana cheese and parsley

¹Celery, Red Onion, Red Bell Pepper, Yellow Bell Pepper, Carrots

Question 5

CATALAN GRILLED OCTOPUS

Size, Preparation, and Ingredients

Answer 5

4 oz succulent charred Spanish octopus tentacle served slived over mixed greens, with marinated heirloom tomatoes and crispy potatoes
finished with a Romesco puree¹ and sliced Marcona² almonds

¹Blended Almonds, Canola Oil, Hot Cherry Peppers, Salt & Pepper, Ancho Chile Spice, Roasted Tomatoes, Sherry Wine Vinegar, Toasted Sourdough

²Gourmet spanish olives, sweeter and more plumb than California almonds

Question 6

FLORIBBEAN SHRIMP-PINEAPPLE SKEWERS

Weight and Quantity, Ingredients, Seasoning and Sauce

Answer 6

2 Shrimp Skewers (16/20) peeled deveined and tails off (3ea)
with red bell pepper and pineapple chunks,
seasoned with Tajin
served with a Coconut Rum sauce over field greens

Question 7

AHI TUNA NACHOS

Amount, Preparation, Ingredients (5), sauces (3), garnish (2)

Answer 7

4 oz of marinated raw Ahi Tuna
* wakame salad
* avocado
* scallions
* jalapeños
served on top of fried wonton chips

drizzled with
* sweet soy
* truffle aioli
* pickled ginger aioli

garnished with
* sesame seeds
* micro cilantro

Question 8

TROPICAL STICKY RIBS

Quantity, Preperations, Ingredients

Answer 8

5 each Crispy Ribs
glazed with a Tropical BBQ Rum sauce
served wtih Toasted Almond Slaw
and garnished Chopped Scallions

¹Rum, Pineapple, Dark Brown Sugar, Honey, Ketchup, Chili Sauce, Worcestershire, Jerk Marinade, Garlic Powder, Onion Powder, Curry Powder

Ribs are marinated in Brown Sugar, Paprika, Smoked Paprika, Black Pepper, Granulated Garlic, Chili Powder, Cayenne Pepper, Onion Powder, and salt. Ribs are slow cooked for 3 hours

Question 9

PORCINI RUBBED LAMB CHOPS

Quantity, Preparation, and Ingredients

Answer 9

3 single thick Australian lamb chops
seasoned with salt, pepper and porcini rub
served over mixed greens with chimichurri marinated tomatoes
finished with extra virgin olive oil and a 12 year aged balsamic

Question 10

BAKED SCALLOPS & SHRIMP AU GRATIN

Answer 10

3 oz Bay Scallops
3 oz Shrimp (41/50)
sauteed in a scallop veloute
smothered with swiss and mozzarella cheeses
garnished with chives.

Question 11

PRINCE EDWARD ISLAND MUSSELS

Quantitiy, Preparation, Ingredients, Garnish

Answer 11

1 pound of Prince Edward Island (PEI) mussels,
steamed with roasted roma tomatoes, shallots, fresh basil, and garlic lemon butter
served with grilled sour dough slices and fresh lemon

Question 12

BLUE CRAB DIP

Answer 12

4 oz blue crab
with cream, parmesan, white shredded cheddar cheeses
served with yellow tortilla chips

Question 13

BOARDWALK FRIED LOBSTER TAIL

Answer 13

7 oz spiney lobster fried, schell attached
served with drawn butter and remoulade

Question 14

BAJA STYLE CEVICHE TOSTADA

Ingredients, Sauces, Garnish

Answer 14

• Shrimp
• Scallops
• Calamari

Marinated with
* Citrus
* Garlic
* Ginger
* Cucumber
* Onions
* Tomatoes
* Carrots

Drizzled with
* Avocado Crema
* Baja Sauce¹

Garnished with
* Micro Cilantro

on a Fried Corn Tortilla

¹sour cream, mayonnaise, lime juice, finely chopped fresh cilantro, Old Bay, ancho chile pepper

Avocado Crema- avocado, shallots, buttermilk, cilantro, lime juice, salt, black pepper