Appetizers

Question 1

Caviar

Answer 1

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

Question 2

Shrimp Coctail

Answer 2

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

Question 3

Dungeness Crab Coctail

Answer 3

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

Question 4

Lobster Coctail

Answer 4

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

Question 5

Chilled Alaskan Red King Crab Legs

Answer 5

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

Question 6

Alaskan Red King Crab Claws

Answer 6

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

Question 7

Snow Crab Claws

Answer 7

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

Question 8

Seasonal Oysters on the Half Shell

Answer 8

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

Question 9

Smoked Salmon

Answer 9

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

Question 10

Beef Carpaccio

Answer 10

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

Question 11

Beef Carpaccio

Answer 11

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

Question 12

Sautéed Shrimp

Answer 12

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

Question 13

Steak Sashimi

Answer 13

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

Question 14

Seared Ahi Tuna

Answer 14

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

Question 15

Ahi Tuna Tartare

Answer 15

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

Question 16

Sautéed Sea Scallops

Answer 16

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

Question 17

King Crab Stuffed Mushrooms

Answer 17

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

Question 18

Oysters Rockefeller

Answer 18

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

Question 19

Vanilla Battered Shrimp

Answer 19

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

Question 20

Crab Cakes

Answer 20

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

Question 21

Escargot

Answer 21

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

Question 22

Friend Calamari

Answer 22

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

Question 23

Steamed Mussels

Answer 23

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

Question 24

Bone Marrow

Answer 24

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)

Question 25

Foie Gras

Answer 25

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

Question 26

Steak Bacon

Answer 26

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

Question 27

Char Grilled Octopus

Answer 27

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

Question 28

Shishito Peppers (MACM Only)

Answer 28

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