Appetizers Flashcards
Crispy Artichoke hearts
Breaded with buttermilk and panko
Deep fried
Garlic Hollandaise
Garnished with Parmesan cheese and a lemon cap
Crispy Fried Calamari
Dipped in buttermilk and seasoned flour
Spicy cocktail sauce
Lemon aioli
Lemon cap
Spicy BBQ prawns
26-30
Sautéed with butter, cream and Cajun spices
Garnished with slice green onions
Served with baguette
Filet mignon steak strips
6 oz of tenderloin
Marinated in teriyaki
Sautéed and topped with green onions and toasted sesame seeds
Dungeoness Crab legs
8 crab legs
Served over ice
Dijon mustard sauce
Diced celery
Jumbo Gulf Prawn Cocktail
u-12 Gulf prawns poached in court bouillon Layered with fresh avocado Cocktail sauce Lemon cap
Bacon wrapped scallops
2oz jumbo scallops wrapped in bacon Grilled over mesquite fire Placed on top of garlic crustinis Basted with steak butter Finished with a Sambuca butter sauce
Popcorn Shrimp
8oz shrimp
Breaded quickly and deep fried
Lemon aioli and siracha chili sauce
Fresh shucked oysters
6 freshly shucked oysters Served over ice With spicy cocktail sauce Horseradish Lemon cap
Seared Hawaiian ahi
4oz Tuna seared with spice rub Chilled and sliced Served with ponzu (lime, soy, fish sauce, brown sugar) Wasabi cream Herb salad Avocado and crisp homemade wontons
Chilled appetizer platter
6 1/2 shell oysters 6- jumbo sized prawns 8 Dungeness crab legs Served on ice Spicy cocktail, Dijon mustard, and club dressing
Servers 4-6
Hot appetizer platter
Filet mignon steak strips
Spicy BBQ prawns
Crispy artichoke hearts
Served with garlic Hollandaise
Serves 4-6
Osetra caviar
Chopped egg whites Chopped egg yokes Capers Chopped onion Chopped chives Sour cream Mini pancakes
Steak tartare
Chopped 4 oz steak rare prime filet Tartare sauce Chopped eggs Capers Mesquite grilled crostini
Daniels oyster Rockefeller
6 freshly shucked oysters Baked with spinach shallot Gruyere Pernod topping Glazed with garlic Hollandaise Paprika Lemon cap
