Appetizers Flashcards
Crab- Tini
Chilled martini glass filled with: 3 oz jumbo lump crabmeat - cilantro - vinaigrette - 2 romaine hearts - 1.5 oz chopped salad mix - 1 oz Remoulade sauce - pepper parsley sprinkled - served with lemon wrap on B&B plate
Shrimp Cocktail
Four Boiled Jumbo Shrimp
- oh mesclun mix with wrapped lemon
- Remoulade Sauce (mayonnaise, zetarain’s Creole mustard, lemon juice, Worcestershire & Tobasco sauce, parsley, garlic)
Or
Cocktail Sauce (ketchup, lemon juice, horseradish, worcestershire)
AB: COCKTAIL: CKTL/REMO
Mushroom Stuffed With Crabmeat
4 extra large mushroom caps stuffed with:
- fresh lump crabmeat, breadcrumbs, butter, celery, onions, garlic, salt, white/cayenne pepper
- Romano cheese on top
- broiled to a light golden brown
- topper with parsley/ melted butter
AB: ST MUSH
Sizzlin’ Blue Crab Cakes
Two 3 oz crab cakes on sizzling platter
- crabmeat, cracker meal, mayonnaise, eggs, seasoning
- drizzled lemon butter, diced peppers, parsley
AB: CRB CK
Seared Ahi Tuna
8 slices ahi tuna (4 oz)
- blackening seasoning
- dipped in canola oil
- mustard sauce around base (Coleman’s dry mustard, Dijon mustard, Kilimanjaro soy sauce, Budweiser beer)
- served with cucumber, Ginger, cilantro salad
- lemon wrap
AB: AHI
BBQ Shrimp
5 Shrimp in BBQ butter sauce, white wine, green onions
Sauce: cream, cornstarch, water, BBQ butter
Butter: butter, worcestershire & Tobasco, paproka, garlic, salt, cayenne/black pepper
- parsley on top
- toast brushes with butter
AB: BBQ
Fried Calamari
Calamari tubes/ tentacles tossed with buttermilk/flour and fried
- tossed with RRR: Red Chili Sauce, rice wine vinegar, roasted bell pepper
- sprinkled with pepper and parsley
- lemon wrap
AB : FR CALAMARI
Spicy Lobster
5 oz slipper lobster tail in cornstarch/blackening spice and fried
- French fry seasoning
- tossed in sriracha mayonnaise (mayonnaise, Thai chili sauce, Tobasco, sriracha, cayenne pepper, sesame oil)
- green onion garnish
- cucumber salad: cucumber, red bell pepper, red onion, 2 cilantro sprigs
- dressing: red wine vinegar, sugar, salt
- lemon wrap
Veal Osso Buco Ravioli
5 raviolis with sautéed spinach
- saffron pasta shell
- stuffing: mozzarella, shredded Osso Buco
- sauce: white wine, BBQ butter, veal glacé
- sorinkles with Romani cheese, parsley
PEANUT OIL
AB: RAVIOLI