Appetizers

Question 1

Seafood sampler

Answer 1

3@13/15 colossal shrimp, 3 oysters Rockefeller,3 oysters on the half shell, and 5 snow crab claws

Served over lettuce and cocktail sauce, with honey aioli, butter and lemon wedges

Question 2

Seared tenderloin tips

Answer 2

3 at 2 oz of certified angus beef offered three ways

1. grilled with seasoning and brushed with butter(garlic)
2. seared on the skillet with salt and pepper (Pittsburgh)
3. Blackened with Cajun seasoning and brushed with garlic butter served over grand marnier orange sauce garnished with an edible orchid and orange crown

Question 3

Grand Marnier Orange sauce

Answer 3

Heavy cream orange juice Grand Marnier Liquor Bay leaves Italian seasoning

Question 4

Baked Brie

Answer 4

A 5 oz. of Brie with no rind topped with brown sugar and pecans and baked until warm. Served over baby greens with garlic toast points, Granny Smith apples, dried cranberries and all drizzled with honey

Question 5

Bruschetta

Answer 5

3 slice of of Italian ciabatta style(thick hard crust but the light and airy interior) sourdough bread brushed with garlic butter and grilled. These are topped with tomato basil relish and melted fresh mozzarella cheese. Herb oil is drizzled over the top

Question 6

Iced jumbo shrimp cocktail

Answer 6

4 jumbo shrimp cooked peeled and evening 12/15 count shrimp, served cold with a spicy homemade cocktail sauce. The cocktail sauce is made with chili sauce horseradish lemon juice Tabasco and Worcestershire sauce. Garnished with the cocktail fork and lemon wedge

Question 7

Sashimi tuna ( dinner only)

Answer 7

6 oz portion of yellow fin tuna served raw and sliced very thin. It is fanned across the plate and lightly drizzle with sesame ginger vinaigrette. Garnished with pickled ginger and wasabi. Served with chopsticks seaweed salad in a ramekin of soy sauce and sprinkle with black/white sesame seeds

Question 8

Fried calamari

Answer 8

8 ounces of calamari rings and fresh green beans lightly breaded with sesame seeds in flower then deep-fried to a golden brown toss in a sweet and spicy Thai chili sauce served over wontons and baby greens

Question 9

Crispy Grit Napoleon

Answer 9

Fried grit cakes layered with pepper jack pimento cheese topped with heirloom tomatos that have been tossed with olive oil and cilantro then drizzled with balsamic glaze

Question 10

Crab dip

Answer 10

(Crab dip is made with jumbo lump crab meat season with diced red onion cream cheese sour cream and Monterey Jack cheese old bay white wine and fresh sage)

6oz crab meat that is baked and served with naan bread points. Garnished with parsley, cocktail fork and lemon wedge

Question 11

Oyster

Pasteurized with high pressure water to make them safer to eat

Answer 11

Chilled or steamed
Freshly shucked gulf oyster’s serve on the half shell; raw over crushed ice or steamed over rock salt. Garnish with parsley cocktail fork and lemon wedge. Raw or Oysters are served with cocktail sauce steam oysters are serve with drawn butter and cocktail sauce. Served with Tabasco and saltine crackers

Rockefeller
Half shell topped with cream spinach , bacon bits, season bread crumbs and shredded Parmesan cheese. Baked until golden brown. Garnished with parsley, cocktail fork and lemon wedge

Question 12

Soups

Answer 12

Blue crab bisque

Crab and lobster stock with sherry, cream, cayenne and old bay, garnished with blue crab meat