Appetizers

Question 1

Raw Oysters On The 1/2 Shell

Answer 1

1/2 SHELL - 1/2 dozen fresh shucked oysters served on crushed ice. - cocktail sauce with horseradish, mignonette, mini tobasco, lemon crown, 3 crackers, cocktail fork

Lemon in the middle, 1 type of oyster. Lemon up top 2 types.

Question 2

Shrimp Cocktail

Answer 2

SHR C - traditional cocktail sauce (ketchup, horseradish, lemon, Worcestershire, tobasco) U-12 size

Question 3

Shrimp Remoulade

Answer 3

SHR R - creole mustard sauce (mayo, creole mustard, horseradish, lemon, celery) - U-12 size.

Question 4

Shrimp Marinade

Answer 4

SHR M - italian marinade (olive oil, vinegar, green onion, garlic, creole mustard) U-12 size

Question 5

Ahi Tuna Tartare

Answer 5

ATT - 3 oz. of fresh raw tuna diced with citrus oil and chives. overtop of avocado, and sitting in sweet soy sauce, and topped with wakami seaweed salad. served with 9 housemade wonton triangles.

Question 6

Seared Rare, Wagyu Beef Carpaccio

Answer 6

PACCIO - 4 oz. seared beef tenderlion sliced tissue thin. topped with creole mustard aioli, parmesan, capers, kosher salt, extra virgin olive oil. served with baguette crisps and artichoke and arugula salad.

Question 7

Chared Octopus

Answer 7

OCHO - fresh marinated octopus tossed in a lemon vinaigrette with gigante bean and tomato ragout (tomatoes, capers, garlic, kalamata olives, basil, salt and pepper). served over fresh baby arugula in a lemon vinaigrette.

Question 8

Seafood Plateau

Answer 8

PLATEAU - (per person) 2 × large stone crab claws, 3 × shrimp, 1/2 lb. Alaskan king crab [ indulge - crab louie, lobster mango salad, oysters on the 1/2 shell ] - cocktail sauce and stone mustard sauce.

Question 9

Stone Crab Claws

Answer 9

JUMBO, LARGE, MED × # - stone crab knuckles and claws from Florida. already cracked. medium, large and jumbo sizes. served with classic dijon mustard sauce. fresh from october to may.

Question 10

Alaskan King Crab Legs

Answer 10

AKC - 1 lb. of genuine Alaskan king crab legs. served chilled and already cut open with the tendon removed. labor free

Question 11

Bacon Au Poivre

Answer 11

BACON- 1” thick cut bacon. applewood smoked, black pepper crusted. bourbon molasses glaze. pickled fresno chilis thinly sliced on top.

Question 12

Shanghai Calamari

Answer 12

CAL - lightly breaded rings. tossed in sweet chili sauce, green onions, sesame seeds, bean sprouts, roasted peanuts and cherry peppers.

Question 13

Crab Cake

Answer 13

CRAB - 4 oz baked jumbo lump crab cake. blended with fresh basil, red bell peppers, celery, onions and a hint of mayo. served on a cajun lobster sauce

Question 14

Seared Hudson Valley Foie Gras

Answer 14

FOIE - 4 oz. grade a duck liver. strawberry balsamic jam and balsamic reduction. toasted challah. Chives.

Question 15

Ossetra Caviar

Answer 15

OSSETRA × OZ. - Russia - one of the most prized and expensive caviars from the ossetra sturgeon. (nutty, firm and juicy. medium light brown/gold/dark brown eggs) - garnish capers, shallots, egg whites/yolks, creme fraische and toast points.

Question 16

Transmontanous Caviar

Answer 16

TRANS × oz. - California - (subtle, smooth and nutty. small darker gray eggs) garnish capers, shallots, egg whites/yolks, creme fraische and toast points.