Appetizers Flashcards
Caviar
1oz of chef selected caviar
Served on crushed ice in a crystal and silver supreme dish smoking with dry ice
Accompanied with chopped red onion, egg whites, egg yolks, parsley and capers, sour cream, blinis and toast points
Presented with a mother of pearl spoon
Shrimp Coctail
3 pieces of U-7 black tiger shrimp
Boiled in salt and Zatarian’s Seasoning then chilled
Served in a glass supreme dish smoking with dry ice
Accompanied with cocktail sauce, atomic horseradish and lemon wrap
Garnished with chopped parsley
Dungeness Crab Coctail
5oz of chilled Dungeness fry leg crab meat
Served in a glass supreme dish smoking with dry ice
Accompanied with cocktail sauce, mustard sauce, and lemon wrap
Garnished with chopped parsley
Lobster Coctail
1 1/4 lb Live Maine lobster
Cooked then chilled
Split down the middle
Served on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker, and cocktail fork
Garnished with seaweed, caper berries, and chopped parsley
Chilled Alaskan Red King Crab Legs
1/2 lb merus section (largest and most meat filled section) of Alaskan Red King crab legs
Cooked then chilled
Split for ease and convenience
Served on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, and a cocktail fork
Garnished with seaweed, caper berries, and chopped parsley
Alaskan Red King Crab Claws
U-5/7 Alaskan Red King crab claw (sizes may vary depending on availability)
Cooked then chilled
Cap removed for ease and convenience
Ordered individually
Served on crushed ice
Accompanied with cocktail sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork
Garnished with seaweed, caper berries, and chopped parsley
Snow Crab Claws
1-2oz Canadian snow crab claws
Cooked then chilled
Cap removed for ease and convenience
Ordered individually
Served on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and cocktail fork
Garnished with seaweed, caper berries, and chopped parsley
Seasonal Oysters on the Half Shell
6 seasonal oysters on the 1/2 shell
Chilled
Served over a metal platter on crushed ice
Topped with a hint of ground black pepper
Accompanied with cocktail sauce, atomic horseradish, red and green Tobasco, lemon wrap and cocktail fork
Garnished with chopped parsley
Smoked Salmon
5oz of thinly sliced smoked Norwegian salmon
Served in a large platter
Accompanied with sliced cucumber, capers, minced red onion, toasted brioche, and a dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice, and salt)
Finished with fresh dill
Beef Carpaccio
5oz of prime sirloin and/ or ribeye
Served raw and thinly sliced
Presented on a large oval platter
Drizzled with extra virgin olive oil
Seasoned with sea salt and fresh cracked black pepper
Finished with capers and Grana Padano
Accompanied with baby arugula salad and 4 crostinis
-Baby arugula salad: baby arugula, parsley leaves, chopped capers, shaved Grana Padano and lemon vinaigrette
Beef Carpaccio
5oz of prime sirloin and/ or ribeye
Served raw and thinly sliced
Presented on a large oval platter
Drizzled with extra virgin olive oil
Seasoned with sea salt and fresh cracked black pepper
Finished with capers and Grana Padano
Accompanied with baby arugula salad and 4 crostinis
-Baby arugula salad: baby arugula, parsley leaves, chopped capers, shaved Grana Padano and lemon vinaigrette
Sautéed Shrimp
3 Black Tiger butterflied shrimp
Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, rosemary, Worcestershire sauce, Cholula, paprika, black pepper, and cayenne pepper)
Presented in a warm large bowl atop 3 pieces of garlic cheese bread
Garnished with chopped parsley
Steak Sashimi
4oz filet
Rolled in Cajun spices
Seared rare in sesame oil
Sliced sashimi style
Layered atop wasabi mashed potatoes
Served on a deep square plate
Finished with ginger soy sauce, beer mustard sauce, and chopped chives
Accompanied with pickled ginger and wasabi
Seared Ahi Tuna
4oz (appetizer) or 8oz (entree) raw sashimi grade Hawaiian Bigeye/ Ahi Tuna
Rolled in Cajun spices and black sesame seeds
Seared Rare
Sliced Sashimi style
Layered atop an Asian slaw (Julienne of daikon root, carrots, sugar snap peas, and red onions)
Served on a room temperature deep square plate (appetizer) or a large platter (entree)
Finished with ginger soy sauce and beer mustard sauce
Garnished with scallions
Accompanied with Pickled ginger, wasabi, and chopsticks
- Beer mustard sauce: Light lager, Coleman’s dry mustard, Dijon mustard, and soy sauce
- Ginger soy sauce: ginger, soy sauce, brown sugar, rice wine vinegar, and pineapple
Ahi Tuna Tartare
4oz of finely chopped raw sashimi grade Hawaiian Bigeye/ Ahi Tuna
Tossed in Sambal chile sauce**
Layered atop Spicy Avocado Salsa* and crushed wontons
Served on a small square plate
Drizzled with sambal garlic aioli*
Finished with scallions
Sautéed Sea Scallops
3 (appetizer) or 5 (entree) U-10 sea scallops from S. Georges Bank (7-27-20)
Pan Seared in clarified butter and set aside
Vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine
Sauce is finished with melted garlic herb butter* and parmesan cheese
Scallops and sauce are combined
Presented in a warm large bowl atop 3 pieces of garlic cheese bread
Garnished with chopped parsley
King Crab Stuffed Mushrooms
5 Jumbo white mushroom caps
Roasted in truffle compound butter
Filled with sautéed crab mixture (King Crabmeat, Salted butter, green onion, lobster stock*, old bay seasoning, whole egg, panko breadcrumbs, and saltine crackers)
Topped with parsley, Grana Padano, and Pecorino cheese
Broiled to golden brown
Served in hot sauté pan accompanied with lemon wrap and serving spoon
Oysters Rockefeller
6 seasonal oysters on the 1/2 shell
Smothered in spinach, butter, bacon, white onion, and garlic
Topped with Fontina, Grana Padano parmesan, and Pecorino Romano
Broiled until golden brown
Presented atop rock salt on a hot round plate
Accompanied with a lemon wrap
Garnished with chopped parsley
Vanilla Battered Shrimp
3 U-7 Black Tiger shrimp butterflied
Dipped in vanilla bean batter* and fried
Served on a deep square plate
Accompanied with cocktail sauce, mustard sauce, and lemon wrap
Garnished with chopped parsley
Crab Cakes
1 or 2 4oz crab cakes
Served on a deep square plate with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chive segments
accompanied with a side of remoulade and a lemon wrap
Finished with chopped parsley
- Crab cake: Colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallions, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, and salt
Escargot
6 Helix snails*
Rolled in a veal demi, topped with garlic butter and baked in an escargot dish
Served on a round plate
Accompanied with a puff pastry
Garnished with chopped parsley
Friend Calamari
8oz of calamari rings dipped in buttermilk
Tossed with house seasoned flour (all-purpose flour, cajun seasoning, black pepper, and cornstarch)
Lightly fried dusted with blackening spice
Served on a deep square plate topped with spicy mayo and green onions
Accompanied with a side of sweet and sour sauce and a lemon wrap
Garnished with chopped parsley
- Vegetarian spice mayo: mayonnaise, sriracha, Togarashi, chile de arbol, sesame oil, miso, sugar, and La Costena hot sauce
Steamed Mussels
1 1/2lb of black mussels from Prince Edward Island
Sautéed in garlic, shallots, white wine, and mirepoix
Served in a warm large bowl
Finished with oven-dried tomatoes, croutons and white wine butter (butter, lemon juice, shallots, brandy, garlic, salt, dry mustard, white wine, basil, oregano, thyme, and black pepper)
Accompanied with cocktail fork and a lemon wrap
Garnished with chopped parsley
Bone Marrow
2 femur canoe cut beef bones (small portion includes 1 bone)
Oven roasted with garlic herb butter, salt, and black pepper
Topped with additional garlic herb butter then broiled
Presented on an oval plate
Accompanied with 3 sliced baguettes grilled with extra virgin olive oil, salt, and black pepper
Served with baby arugula salad (not included with small portion)
Foie Gras
2 2oz slices of Grade A Foie Gras
Seasoned with Salt and Pepper
Seared and finished with balsamic vinegar
Served atop a micro green salad with lemon vinaigrette
Finished with balsamic Reduction
Accompanied with 6 Brioche toast points and warm apple brandy pecan sauce
Steak Bacon
2 thick cut slices (10oz) Nueske’s Applewood smoked bacon
Baked with black pepper and brown sugar rub
Finished with bourbon maple glaze*
Served with micro greens tossed in lemon vinaigrette
Char Grilled Octopus
6oz braised*, sliced octopus
Marinated in smoked hot paprika, blackening spice, and canola oil
Presented on a long rectangular plate
Served atop Garlic Aioli, 6pieces Divina tomatoes and micro greens tossed in lemon vinaigrette
Finished with Herb Oil
Shishito Peppers (MACM Only)
10oz Shishito peppers
Sautéed with Extra Virgin Olive Oil and Kosher salt
Served in Hot Sauté pan
Finished with ginger soy sauce and beer mustard sauce
Garnished with black and white sesame seeds
Accompanied with tongs
