Appetizers Flashcards
1
Q
Caviar
A
- 1oz or chef selected caviar
- served on crushed ice in a crystal and silver supreme dish smoking with dry ice
- accompanied with chopped red onion, egg whites, egg yolks, parsley, capers and sour cream with blinis and toast points
- presented with a mother of pearl spoon
2
Q
Shrimp Cocktail
A
- 3 pieces of U-7 black tiger shrimp
- boiled in salt and Zatarain’s seasoning then chilled
- served in a glass supreme dish smoking with dry ice
- accompanied with cocktail sauce, atomic horseradish and lemon wrap
- garnished with chopped parsley
3
Q
Dungeness Crab Cocktail
A
- 5oz of chilled Dungeness fry leg crabmeat
- served in a glass supreme dish smoking with dry ice
- accompanied with cocktail sauce, mustard sauce and lemon wrap
- garnished with chopped parsley
4
Q
Lobster Cocktail
A
- 1 1/4lb live Maine lobster
- cooked then chilled
- split down the middle
- served on crushed iced
- accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork
- garnished with seaweed, caper berries and chopped parsley
5
Q
Chilled Alaskan Red King Crab Legs
A
- 1/2lb merus section of Alaskan Red King Crab legs
- cooked then chilled
- split for ease and convenience
- served on crushed ice
- accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and a cocktail fork
- garnished with seaweed, caper berries, and chopped parsley
6
Q
Alaskan Red King Crab Claws
A
- U-5/7 Alaskan Red King crab claw
- cooked then chilled
- cap removed for ease and convenience
- ordered individually
- served on crushed ice
- accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and a cocktail fork
- garnished with seaweed, caper berries, and chopped parsley
7
Q
Snow Crab Claws
A
- 1-2oz Canadian snow crab claws
- cooked then chilled
- cap removed for ease and convenience
- ordered individually
- served on crushed ice
- accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and cocktail fork
- garnished with seaweed, caper berries, and chopped parsley
8
Q
Seasonal Oysters on the Half Shell
A
- 6 seasonal oysters on the 1/2 shell
- chilled
- served over a metal platter on crushed ice
- topped with a hint of ground black pepper
- accompanied with cocktail sauce, atomic horseradish, red and green tabasco, lemon wrap and cocktail fork
- garnished with chopped parsley
9
Q
Smoked Salmon
A
- 5oz thinly sliced smoked Norwegian Salmon
- served on a large platter
- accompanied with sliced cucumber, capers, minced red onion, toasted brioche and a dill cream sauce
- finished with fresh dill
10
Q
Beef Carpaccio
A
- 5oz of prime sirloin and/or ribeye
- served raw and thinly sliced
- presented on a large oval platter
- drizzled with extra virgin olive oil
- seasoned with sea salt and fresh cracked pepper
- finished with capers and shaved grana padano
- accompanied with baby arugula salad (baby arugula, parsley leaves, chopped capers, shaved grana padano and lemon vinaigrette) and 4 crostinis
11
Q
Sautéed Shrimp
A
- 3 U-7 black tiger butterflied shrimp
- sautéed in spicy garlic butter sauce
- presented in a warm large bowl atop 3 pieces of garlic cheese bread
- garnished with chopped parsley
12
Q
Steak Sashimi
A
- 4oz filet
- rolled in cajun spices
- seared rare in sesame oil
- sliced sashimi style
- layered atop wasabi mashed potatoes
- served on a deep square plate
- finished with ginger soy sauce, beer mustard sauce and chopped chives
- accompanied with pickled ginger and wasabi
13
Q
Seared Ahi Tuna
A
- 4oz (appetizer) or 8oz (entree) raw sashimi grade Hawaiian bigeye/ahi tuna
- rolled in Cajun spices and black sesame seeds
- seared rare
- sliced sashimi style
- layered atop an Asian slaw( julienne of daikon root, carrots, sugar snap peas and red onions)
- served on a room temperature deep square plate (appetizer) or a large platter (entree)
- finished with ginger soy sauce and beer mustard sauce
- garnished with scallions
- accompanied with pickled ginger, wasabi and chopsticks
14
Q
Ahi Tuna Tartare
A
- 4oz of finely chopped raw sashimi grade Hawaiian bigeye/ahi tuna
- tossed in a sambal chile sauce
- layered atop spicy avocado salsa and crushed wontons
- served on a small square plate
- drizzled with sambal garlic aioli
- finished with scallions
15
Q
Sautéed Sea Scallops
A
- 3 (appetizer) or 5 (entree) U-10 sea scallops from S. George Bank
- pan seared in clarified butter and set aside
- vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine
- sauce is finished with melted garlic herb butter and parmesan cheese
- scalloped and sauce are combined
- presented in a warm large bowl atop 3 pieces of garlic cheese bread
- garnished with chopped parsley
16
Q
King Crab Stuffed Mushrooms
A
- 5 jumbo white mushroom caps
- roasted in truffle compound butter
- filled with sautéed crab mixture (king crabmeat, salted butter, green onion, lobster stock, old bay seasoning, whole egg, panko breadcrumbs and saltine crackers)
- topped with parsley, grana padano, and pecorino cheese
- broiled to golden brown
- served in a hot sauté pan
- accompanied with lemon wrap and serving spoon
17
Q
Oyster Rockefeller
A
- 6 seasonal oysters on the 1/2 shell
- smothered in spinach, butter, bacon, white onion, and garlic
- topped with fontina, grana padano, parmesan and pecorino romano
- broiled until golden brown
- presented atop rock salt on a hot round plate
- accompanied with a lemon wrap
- garnished with chopped parsley
18
Q
Crab Cake(s)
A
- 1 or 2 4oz crab cakes
- served in a deep square plate with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chive segments
- accompanied with a side of remoulade and a lemon wrap
- finished with chopped parsley
*crab cake - colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallions, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper and salt
19
Q
Escargot
A
- 6 helix snails
- rolled in a veal demi, topped with garlic butter and baked in an escargot dish
- served in a round plate
- accompanied with a puff pastry
- garnished with chopped parsley
20
Q
Bone Marrow
A
- 2 femur canoe cut beef bones
- oven roasted with garlic herb butter, salt and black pepper
- topped with additional garlic herb butter then broiled
- presented on an oval plate
- accompanied with 3 sliced baguettes grilled with extra virgin olive oil, salt and black pepper
- served with a baby arugula salad
21
Q
Foie Gras
A
- 2 2oz slices of grade A foie gras
- seasoned with salt and pepper
- seared and finished with balsamic vinegar
- served atop a micro green salad with lemon vinaigrette
- finished with balsamic reduction
- accompanied with 6 brioche toast points and warm apple brandy pecan sauce
22
Q
Steak Bacon
A
- 2 thick-cut slices (10oz) Nueske’s applewood smoked bacon
- baked with black pepper and brown sugar
- finished with bourbon maple glaze
- served with micro greens tossed in a lemon vinaigrette
