Appetizers Flashcards
Shrimp cocktail
3 U7 black tiger shrimp
Boiled in salt and zatarains 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
Caviar
1oz. 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
Lobster cocktail
11/4 lb live Maine lobster Cooked then chilled Split down the middle Served in a cors bowl on crushed ice Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork. Garnished with red and green seaweed, caper berries and chopped parsley
Chilled Alaskan king crab legs
1/2 lb Merus section of Alaskan red king crab legs
Cooked then chilled &Split
Served in a cors bowl on crushed ice
Accompanied with cocktail sauce mustard sauce and atomic horseradish lemon wrap and a cocktail fork garnished with red and green seaweed caper berries and chopped parsley
Alaskan red king crab claws
U 5-7 Alaskan red king crab claw Cooked then chilled cap removed Ordered individually Served in a cors bowl on crushed ice Accompanied with cocktail sauce, mustard sauce and atomic horseradish lemon wrap, shell cracker and a cocktail fork garnished with red and green seaweed, caper berries and chopped parsley
Seasonal oysters on the half shell
6 seasonal oysters on the half 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 Tabasco, lemon wrap and cocktail fork garnished with chopped parsley
Smoked salmon
5oz. Thinly sliced smoked Norwegian salmon
Served on 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. Prime sirloin or ribeye
Served raw and thinly sliced
Presented on a large oval platter
Drizzled with EVOO
Seasoned with sea salt and fresh cracked black pepper
Finished with capers and shaved grana Padano
Accompanied with baby arugula salad and 4 crostini (arugula, parsley leaves, chopped capers, shaved grana padano and lemon vinaigrette)
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 scallions Accompanied with pickled ginger and wasabi.
Bone marrow
2 femur canoe cut beef bones
Oven roasted with garlic herb butter, salt and black pepper
Topped with additional garlic herb butter and 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 (baby arugula, parsley leaves, chopped capers, shaved grana padano and lemon vinaigrette)
Jumbo lump crabmeat stuffed mushrooms
5 jumbo white mushroom caps
Filled with sautéed crab mixture (lump crabmeat, butter, garlic, onion, celery, bell pepper, scallions, Parmesan cheese, whole egg and breadcrumbs)
Topped with Parmesan cheese
Broiled to a golden brown
Served in a hot sauté pan
Accompanied with lemon wrap and serving spoon garnished with chopped parsley
Sautéed shrimp
3 U7 black tiger butterflied shrimp
Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, Rosemary and cayenne pepper)
Presented in a large warm bowl atop 3 pieces of garlic cheese bread
Garnished with chopped parsley
Seared Ahi tuna
4oz appetizer 9oz 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 deep square plate (app) or a large platter (entree)
Finished with ginger soy sauce (ginger, soy, brown sugar and pineapple juice) and beer mustard sauce (light lager, coleman’s dry mustard and soy sauce)
Accompanied with pickled ginger, wasabi and chopsticks
Ahi tuna tartare
4oz of finely chopped raw sashimi grade Hawaiian bigeye/Ahi tuna
Tossed in a sambal chile sauce (sambal, green and white onions, salt and sesame oil)
Layered atop spicy avocado salsa(chopped avocado, cilantro, jalapeño, tomatoes, green and white onions, canola oil, lime juice, salt, sambal and sake, and crushed wontons
Served on a small square plate
Drizzled with sambal garlic aioli(sambal, whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard) and finished with scallions
Sautéed sea scallops
3 (app) or 5 (entree) U10 sea scallops from S. Georges bank
Pan seared in clarified butter and set aside
Vine ripened tomatoes, minced garlic and shallots are then sautéed and deglazed with lemon juice and white wine.
Sauce is finished with melted garlic herb butter(butter,lemon juice,garlic, basil,oregano,parsley) 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
