Appetizers

Question 0

Shrimp cocktail

Answer 0

• 3 pieces of U-7black tiger shrimp
• boiled in salt and Zatarain’s seasoning
• served in a glass supreme dish smoking dry ice
• accompaniments: cocktail sauce, atomic horseradish and lemon wrap
• garnish: chopped parsley

Question 1

Caviar

Answer 1

• 1 ounce chef selected caviar
• Served on crushed ice in a Crystal and silver supreme dish, smoking dry ice
• Accompaniments: chopped red onion,egg whites, egg yolks, parsley, capers, sour cream, blinis, toast points
• served with a mother-of-pearl spoon must be returned personally to the chef

Question 2

Lobster cocktail

Answer 2

• 1 1/4 pound live Maine lobster
• cooked then chilled
• split down the middle
• served in a Cors bowl on crushed ice
• accompaniments: cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, Shell cracker, cocktail fork
• garnish: red and green seaweed, caper berries, chopped parsley

Question 3

Chilled Alaskan red king crab legs

Answer 3

• 1/2 pound Merus section of Alaskan red King crab legs
• cooked then chilled
• split for ease and convenience
• served in a Cors bowl on crushed ice
• accompaniments: cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, cocktail fork
• garnish: red and green seaweed, caper berries, chopped parsley

Question 4

Alaskan Red King crab claws

Answer 4

• U-5/7 alaskan Red King crab claw
• cooked then chilled
• cap removed for ease and convenience
• ordered individually
• served in a Cors bowl on crushed ice
• accompaniments: cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, Shell cracker, cocktail fork
• garnish: red and green seaweed, caper berries, chopped parsley

Question 5

Seasonal oysters on the half shell

Answer 5

• Six seasonal oysters on the 1/2 shell
• chilled
• served over a metal platter on crushed ice
• topped with a hint of ground black pepper
• accompaniments: cocktail sauce, atomic horseradish, red and green Tabasco, lemon wrap, cocktail fork
• garnish: chopped parsley

Question 6

Smoked salmon

Answer 6

• 5 ounce thinly sliced smoked Norwegian salmon
• served on a large platter
• accompaniments: sliced cucumber, capers, minced red onion, toasted brioche, dill cream sauce
• finished with fresh dill

Question 7

Sautéed shrimp

Answer 7

• 3 U-7 Black Tiger butterflied shrimp
• sautéed in the spicy garlic butter sauce
• presented in a warm large bowl atop three pieces of garlic cheese bread
• garnish: chopped parsley

Question 8

Seared Ahi Tuna

Answer 8

• 4 ounce or 9 ounce 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
• served on a room temperature deep square plate or large platter
• finished with ginger soy sauce and beer mustard sauce
• Garnish: scallions
• accompaniments: pickled ginger, wasabi, chopsticks

Question 9

Ahi tuna tartare

Answer 9

• 4 ounce of finely chopped raw Sashimi grade Hawaiian bigeye/ahi tuna
• tossed on Sambal chili sauce
• layered atop spicy avocado salsa and crushed wontons
• served on a small square plate
• drizzled with Sambal garlic aioli
• finished with scallions

Question 10

Sautéed Sea scallops

Answer 10

• 3 or 5 U-10 sea scallops from S. George’s Bank
• 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 three pieces of garlic cheese bread
• garnish: chopped parsley

Question 11

Oysters Rockefeller

Answer 11

• Six seasonal oysters on the 1/2 she’ll
• smothered in spinach, butter, bacon, white onion, 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
• garnish: chopped parsley

Question 12

Crab Cakes

Answer 12

• 1 or 2 4 ounce crab cakes
• served on a deep square plate with micro greens tossed in a lemon vinaigrette
• topped with sliced avocado and chive segments
• accompaniment: remoulade and lemon wrap
• Garnish: chopped parsley

Question 13

Escargot

Answer 13

• Six helix snails
• rolled in veal Demi, topped with garlic butter and baked in and escargot dish
• served on a round plate
• accompanied with a puff pastry
• garnish: chopped parsley

Question 14

Fried calamari

Answer 14

• 12 ounces of calamari rings marinated in buttermilk
• tossed with house seasoned flour
• lightly fried
• served on a deep square plate
• sprinkled with Cajun seasoning
• accompanied with a side of spicy garlic aioli and a lemon wrap
• garnish: chopped parsley

Question 15

Beef carpaccio

Answer 15

• 5 ounces 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 shaved Grana Padano
• accompanied with a baby arugula salad and 4 Crostinis

Question 16

Steak Sashimi

Answer 16

• 4 ounce filet
• rolled in Cajun spices
• seared rare in sesame oil
• sliced sashimi style
• layered atop wasabi mashed potatoes
• served on a deep square plate
• accompanied with pickled ginger and wasabi

Question 17

Bone marrow

Answer 17

• 2 femur canoe cut beef bones
• 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 three sliced baguettes grilled with extra-virgin olive oil, salt and black pepper
• served with a baby arugula salad

Question 18

Jumbo lump crab stuffed mushrooms

Answer 18

• Five jumbo white mushroom caps
• filled with sautéed crab mixture
• topped with Parmesan cheese
• broiled to golden brown
• served in a hot sauté pan
• accompanied with a lemon wrap and serving spoon
• garnish: chopped parsley