Appetizers Flashcards
Jumbo lump crab cocktail
Jumbo lump crab meat accompanied by our house made mustard sauce
Chilled silver goblet on salad plate
Lemon wrap and 2z mustard sauce
Oysters on the half shell
6 seasonal cold water oysters served with our house made Cocktail and mignonette sauces. All of our oysters come from the North Atlantic.
Scallop Shell mounded with crushed ice
Salad plate underliner w white linen
Lemon wrap, 2z cocktail sauce, 2z mignonette sauce
Shrimp Cocktail
5 large U12 shrimp chilled with the tail on accompanied by our house made Cocktail sauce.
Scallop Shell mounded with crushed ice
Salad plate underliner w white linen
Lemon wrap. 2z cocktail sauce
What is the Cocktail sauce?
Chili sauce, lemon juice, Tabasco sauce, Worcestershire sauce and horseradish
Lobster crab cakes
Our lobster and crab cakes are a delectable blend of fresh lobster and crab meat, pan fried to a golden brown and served with our house made corn relish and tarter sauce
Small oval plate. Hot
Grilled lemon, chopped parsley, 2z tarter sauce, large serving fork
What’s in the corn relish?
Corn, red peppers, red onions, parsley, olive oil, red wine vinegar, kosher salt and pepper.
Pan fried calamari
Our signature pan fried calamari is lightly breaded, flash fried and sautéed with a blend of hot cherry peppers, sliced pepperoncini’s and pimientos tossed in a garlic butter
Small oval plate. Hot
Grilled lemon, chopped parsley
Large serving spoon and fork
Steak tartare
Hand cut tenderloin classically prepared with hard boiled egg, capers and sweet onion, served with Truffle deviled egg, pickled red onions and grilled sourdough.
Large rectangle plate chilled with serving fork
Parsley sprig
Tuna Tartare with avocado, mango and sriracha
Delicate soy marinated sushi grade tuna over fresh avocado and cucumber, paired with sweet mango purée and spicy sriracha topped with soy pearls
Round salad plate chilled
6-8 sprigs of micro cilantro
Cast iron garlic shrimp
4 jumbo grilled shrimp tossed with olive oil, garlic confit, tomatoes, fresh basil, lemon juice and ciabatta toast finished with shaved grana padano cheese
Hot black staub dish on a white napkin lined salad plate with a serving spoon
Grilled half lemon, 1 Tbsp micro planed Grana Padano, 2 tsp olive oil
Prosciutto wrapped mozzarella
Fresh mozzarella wrapped in prosciutto and pan seared until crisp. Garnished with a seasonal salad of mixed heirloom tomatoes tossed in a 15 year aged balsamico and topped with fresh basil and house made Grana toast points
Large round dinner plate. Hot
2 grana padano toast points, sprig of fresh basil and large serving fork
Foie gras creme brûlée
A rich foie gras flan bruleed and garnished with shallot cherry mostarda, blackberries and served with pumpernickel toast
Inclined bowl on small oval
3 slices of pumpernickel toast
2 sprigs of fresh thyme
How is our shallot cherry mostarda made?
By reducing sugar, wine, jus, mustard seed, dry mustard, water and pepper until it has a syrup like consistency. Whole cherries are added and finished by adding mustard oil, carmelized shallots and brandy.
Cold shellfish platter
Our cold shellfish platter consists of a 1 pound cold lobster, 6 jumbo shrimp Cocktail, 6 seasonal oysters on the half shell and is garnished with our house made Cocktail and mignonette sauce
Shellfish pan lined with lettuce and crushed ice
Shellfish pan stand, soup bowls for shells
4 lemon wraps
2z mignonette
2z cocktail sauce
What is mignonette?
Meen-yawn-neht
Traditional condiment served with raw oysters consisting of red wine vinegar, minced shallot and cracked black pepper.
