Appetizers Flashcards
Sonoma Goat Cheese Ravioli
Sonoma Goat Cheese Ravioli
Large bowl
(6) Goat cheese raviolis (wonton wrappers stuffed with goat cheese, egg, basil, garlic, salt & pepper). Sauce is an emulsion of chicken stock, white wine, garlic and butter, tossed with shiitake mushrooms and sun-dried tomatoes.
Chiffonade of basil, goat cheese, white truffle oil and chives.
*Gluten/wheat, dairy, egg allergy*
*Can be made vegetarian*
Aged Wisconsin Cheddar Fondue
Aged Wisconsin Cheddar Fondue
Blend of heavy cream, Wisconsin cheddar cheese, American cheese, Baby Swiss cheese, and light beer. Served with sourdough crostini rounds, carrots, broccoli, cherry tomatoes, & salami.
Garnished with shredded parmesan cheese, white truffle oil, and minced parsley.
*Dairy, wheat allergy*
Steak Tartare
Steak Tartare
3 oz. USDA Prime NY Strip mixed with tartare vinaigrette (Dijon mustard, honey, tabasco, truffle oil, Worcestershire sauce, sherry vinegar), shallots, pickles, chopped parsley and capers, ground to order. Seasoned with salt and pepper.
Topped with quail egg yolk.
Served with 9 crostini slices on doileyed appetizer oval.
*Wheat, egg, dairy allergy*
Truffle Caviar Deviled Eggs
Truffle Caviar Deviled Eggs
Egg plate
(6) Hardboiled egg white halves filled with mixture of egg yolk, truffle oil, mayonnaise, cream, lemon juice, dry mustard and salt & pepper.
Garnished with black truffle slices, caviar, and minced chives.
*Egg, dairy, fish allergy*
“Surf N Turf”
“Surf N Turf”
Large bowl
(2) Jumbo seared scallops served with creamy whipped potatoes, topped with 2 oz. of pulled short rib meat with cabernet jus.
Garnished with minced parsley.
*Shellfish, dairy, milk allergy*
Shrimp Sauté
Shrimp Sauté
Large bowl
(4) Jumbo shrimp sautéed in white wine garlic sauce, Tabasco, & grape tomatoes. Served with sourdough crostini with aged Swiss and Provolone cheeses gratineed on top.
Garnished with minced chives.
*Wheat/gluten, shellfish, egg, dairy allergy*
Point Judith Calamari
Point Judith Calamari
Medium oval
7 oz. of calamari fried and tossed with hoisin, soy, & sweet Thai chili sauces with carrots, bean sprouts, and scallions.
Garnished with black & white sesame seeds.
*Gluten/wheat, soy, tree nut, shellfish allergy*
Crab Cake Appetizer
Crab Cake Appetizer
4.5 oz. jumbo Lump Crab meat lightly crusted with Panko bread crumbs and pan seared to a golden brown, placed atop house made horseradish mustard aioli and served with kale, pickled fennel, and a celery leaf salad tossed with lemon zest, EVOO, lemonette, chopped parsley, salt, and pepper
Garnished with freshly chopped parsley
