Appetizers

Question 0

Shrimp Cocktail

Answer 0

3 U-7 black tiger shrimp
Boiled in salt and Zatarain’s Seasoning then chilled
Served in glass supreme dish smoking with dry ice
Accompanied with cocktail sauce, atomic horseradish and lemon wrap
Garnished with chopped parsely

Question 1

Caviar

Answer 1

1 oz Chef Selected Caviar
Served on crushed ice, crystal & silver supreme dish w/smoking 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

Colossal Crab Cocktail

Answer 2

served in glass supreme dish smoking with dry ice
Accompanied with cocktail sauce, mastros mustard sauce and L-wrap
Garnished with chopped parsley

Question 3

Lobster Cocktail

Answer 3

1 1/4 lb Live maine Lobster
Cooked then Chilled
Split down the middle
Served in cors bowl and crushed ice.
Accompanied with cocktail sauce, mastros mustard sauce, atomic horseradish, L-wrap. shell cracker and cocktail fork
Garnished with red and green seaweed, caper berries and chopped parsley.

Question 4

Chilled Alaskan Red King Crab Legs

Answer 4

1/2 lb merus section (meatiest section) of ARKCLk
Cooked then Chilled
Split for ease of convenience
Served in a Cors Bowl on crushed ice
Accompanied with cocktail sauce, mastros mustard sauce, atomic horseradish, l-wrap and cocktail fork.
Garnished with red and green seaweed, caper berries and CP

Question 5

Alaskan Red King Crab Claws

Answer 5

U-5/7 Alaskan RKCC
Cooked and chilled
Cap removed for eas
Ordered Individually
Served in a Cors Bowl and Crushed Ice
Accompanied with cocktail sauce, mastros mustard Sauce, A-horse, L-wrap, shell cracker and cocktail fork
Garnished with red and green seaweed, caper berries CP

Question 6

Seasonal Oysters on the Half Shell

Answer 6

6 count
Chilled
Served over a Metal Platter on Crushed Ice
Topped With a Hint of Ground Black Pepper
Accompanied with C-sauce, A-Horse, Red and Green Tabasco, L-Wrap and Cocktail Fork
Garnished with CP

Question 7

Smoked Salmon

Answer 7

5oz Thinly Sliced smoked Norwegian salmon
Served on a Large Platter
Accompanied with Sliced Cucumber, Capers, Minded Red Onion, Toasted Brioche and a Dill Cream Sauce (Sour Cream, Buttermilk, Garlic, Dill, Chives, Lemon Juice and Salt)
Finished with Fresh Dill

Question 8

Beef Carpaccio

Answer 8

5oz of Prime Sirloin and 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’s
*Baby Arugula Salad-baby arugula, parsley leaves, chopped capers, shaved Grana Padano and Lemon Vinaigrette

Question 9

Sautéed Shrimp

Answer 9

3 U-7 Black Tiger Butterflied shrimp
Suateed in Spicy Garlic Buter Sauce ( white wine, butter, garlic, salt, rosemary, and cayenne pepper)
Presented in a Warm Large Bowl Atop 3 pieces of Garlic Cheese Bread
Garnished with CP

Question 10

Steak Sashimi

Answer 10

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

Question 11

Seared Ahi Tuna

Answer 11

4oz appt or 9oz entree RAW Sashimi Grade Hawaiian Bigeye/Ahi Tuna
Rolled in Cajun Spices and Black Sesame Seeds
Seared Rare
Sliced Sashimi Style
Layered atop and Asian Slaw (julienne of Daikon Root, Carrots, Sugar Snap Peas, and Red Onion)
Served on a Room Temperature Deep Square Plate (appt) 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 and Soy Sauce
*Ginger Soy Sauce- Ginger, Soy Sauce, Brown Sugar and Pineapple Juice

Question 12

Ahi Tuna Tartare

Answer 12

4oz Finely Chopped Raw Sashimi grade Hawaiian Bigeye/Ahi Tuna
Tossed in a Sambal Chile Sauce
Layered atop Spicy Avacado Salsa and crushed Wontons
Served an a small Square Plate
Drizzled with Sambal Garlic Aioli
Finished with Scallion
*Sambal-tradtioanl Vietnamese condiment of Red Thai Chilies and Vinegar
*Sambal Chili Sauce- Sambal, Green and White Onion, Salt and Sesame Oil
*Sambal Garlic Aioli-Sambal, Whole Eggs, Olive Oil Pomace, Garlic, Lemon Juice and Dijon Mustard
*Spicy Avocado Salsa- Chopped Avocado, Cilantro, Jalapeno, Tomatoes, Green and White Onions, Canola Oil and Lime Juice, Salt Sambal.

Question 13

Sauteed Sea Scallops

Answer 13

3 appt or 5 entree, U-10 sea scallops from S Georges 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 Parm cheese
Scallops and sauce are combined
Presented in a Warm Large Bowl Atop 3 pieces of Garlic Cheese Bread
Garnished with Chopped Parsley
*Garlic Herb Butter-Butter, Lemon Juice, Garlic, Basi, Oregano, Parsley

Question 14

Jumbo Lump Crab Stuffed Mushrooms

Answer 14

5 Jumbo White Mushroom Caps
Filled Sautéed Crab Mixture (Lump Crab, Butter, Garlic, Onion, Celery, Bell Pepper, Scallions, ParmesanCheese, Whole Egg and Breadcrumbs)
Topped with Parmesan Cheese
Broiled to Golden Brown
Served in Hot Sauté Pan
Accompanied with L-wrap and serving spoon
Garnished with CParsley

Question 15

Oyster Rockefeller

Answer 15

6 Seasonal Oysters on the 1/2 shell
Smothered on Spinach, Butter, Bacon, White Onion and Garlic
Topped with fontina, Grana Padano Parm, and Pecorino Romano.
Broiled until Golden Brown
Presented atop Rock Salt an a Hot Round Plate
Accompanied with L-Wrap
GCP (garnished with chopped parsley)

Question 16

Crab Cakes

Answer 16

1 or 2 4oz crab cakes
Served on a Deep Square P;ate with Micro Greens Tossed in a Lemon Vinaigrette and Topped with Sliced Avocado
Accompanied with a side or Remoulade and a Lemon Wrap
Finished with Chopped Parsley
**Crab Cake- Colossal Lump Crab meat, Mayonnaise, Whole Egg, Worcestershire, Saltines, scallions, Old Bay, Parsley, Onion Powder, Cayenne Pepper and Salt.

Question 17

Escargot

Answer 17

6 Helix Snails (From Europe/Salty)
Rolled in a Veal Demi, Topped with Garlic Butter and Baked in Escargot Dish
Served on a Round Plate
Accompanied with Puff Pastry
Garnished with Chopped Parsley
* Helix Snails-Premium Garden Snail from Bugundy France known for being Plump and Tender
* Veal Demi- Roasted Veal Bones, Tomato Paste, Carrots, Celery, White Onion, Wheat Flour, Sugar and Spices
* Garlic Butter- Garlic, Butter, Italian Parsley, Salt & Pepper

Question 18

Bone Marrow **17min prep time.

Answer 18

2 Femur Canoe But 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 EVOO, Salt and BPepper
Served with baby Arugula Salad ( not included with small portion)