Appetizers

Question 1

Shrimp Cocktail

Answer 1

7 Jumbo shrimp poached in old bay infused shrimp boil. Served on a bed of crushed ice with a ramekin of cocktail sauce topped with horseradish. Garnished with a lemon wedge and parsley sprig.

Question 2

Shrimp Dejonghe

Answer 2

7 Jumbo shrimp gently tossed with warm white wine garlic sauce. Topped with toasted herb bread crumbs and baked until golden brown. Garnished with a lemon wedge and parsley sprig.

Question 3

Oysters on the Half Shell

Answer 3

(6) Freshly shucked oysters served over a bed of crushed ice with a ramekin of cocktail sauce topped with horseradish. Garnished with a lemon wedge, cocktail fork, and parsley sprig.

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Question 4

Oysters Rockefeller

Answer 4

(3) Freshly shucked oysters topped with house made Rockefeller mix. Topped with house made hollandaise and baked until golden brown. Sprinkled with minced parsley and garnished with a lemon wedge, cocktail fork, and parsley sprig.

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Rockefeller mix – chopped sautéed spinach and shallots, bacon, and finished with Pernod.

Question 5

Parmesan Green Beans

Answer 5

Tempura batter green beans deep fried until golden brown. Tossed with fresh parmesan, salt and red pepper flakes. Served with lemon aioli.

Question 6

Jumbo Lump Crab Cake

Answer 6

Pan seared jumbo lump crab cake lightly dusted in panko and seared until golden brown. Served with whole grain mustard remoulade and pickled vegetable and fennel frond salad.

Veg salad- cucumber, onion, tomato and red bell pepper. Tossed in cold pickling solution.

Question 7

Steak Tartare

Answer 7

Freshly chopped sirloin, chopped capers, cornichons, tossed in a Dijon truffle vinaigrette. Garnished with a quail egg yolk. Served with toasted parsley crostini. Garnished with a parsley sprig and fanned cornichons.

Question 8

Baked Cheese Fondue

Answer 8

Aged pecorino cheese baked until soft then garnished with local Honey Run Farms honey. Served with toasted sourdough wedges.

Question 9

Mushroom Sauté

Answer 9

A blend of button and cremini mushrooms sautéed until golden brown and deglazed with sherry. Served over toasted cheesy brioche bread. Drizzled with aged balsamic vinegar and garnished with freshly grated parmigiano reggiano.

Question 10

Charcuterie Board

Answer 10

Seasonal rotation of 2 cheeses,1 cured meat and a chutney. Boards include whole grain mustard, pickled asparagus, grapes, pastrami bacon and focaccia crostini.

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