Appetizers Flashcards
Lobster Bisque over Phyllo Pastry
- 12 oz. of smoothed creamed soup
- Flavored with cognac
- Bisque is put in kettle and set aside
- Large oval plate is set with black linen, empty soup bowl, soup spoon, 3 small spoons and 3 ramekins (ramekins: 2oz. of warm lobster meat, brandy creme and chives)
- too of phyllo pastry is cut off and set in soup bowl
Charred Spanish Octopus
- 6-8 oz. portion of octopus leg
- Cooked in EVOO and broiled until nicely charred
- Chopped garlic, nicoise olives, roasted red pepper, smoked Spanish paprika and fingerling potatoes are all sautéed in olive oil
- Octopus and vegetables are combined
- Presented in a round grey bowl atop ramesco sauce
- Garnished with micro greens
Snake River Farms Wagyu Filet Tartare
- 3 oz. of Snake River Farms 100% Wagyu filet
- Raw Wagyu is mixed with shallots, olive oil, chopped capers, red wine vinaigrette, red Tabasco, salt and pepper
- Tartare is separated into 3 1 oz. quenelles
- Served on rippled square plate in circular fashion atop Walters steak tartare dressing
- Drizzled with basil oil
- Garnished with fried capers, pickled mustard seeds and micro greens
- Accompanied with 6 1/4” thick bias-cut pretzel bread crostini’s (seasoned with olive oil, salt and pepper)
Roasted Beet and Burrata Cheese Salad
- 3 roasted beets (assorted colors) surrounding a 4 oz. piece of imported Italian Burrata cheese
- Served on white round rippled
- Topped with sliced almonds
- Seasoned with sea salt and pepper
- Drizzled with tangerine vinaigrette
- Garnished with micro greens
Spanish White Anchovy Caesar Salad
- Freshly cut romaine hearts with house-seasoned croutons
- Tossed in creamy Parmesan lemon dressing
- Served in a large bowl
- Topped with 5 large white anchovies, shaved Parmesan, cracked black pepper and extra-large soft cooked egg
- Garnished with chopped parsley
- Accompanied with 2 serving spoons
Snake River Farms Wagyu Meatballs
- 2 8 oz. ground beef meatballs made with 100% Snake River Farms Wagyu
- Mixed with carrots, celery, onion, garlic, breadcrumbs, milk, whole egg, basil, oregano, salt and pepper
- Served atop chef Justin’s marinara sauce in a deep oval dish
- Deep oval dish is placed on a black linen in a deep square plate
- Topped a 4 oz. piece of melted Burrata cheese
- Garnished with micro basil
- Accompanied with 2 crostini’s and a serving spoon
Roasted Bone Marrow and Octopus Strozzapreti
- 3 oz. of Octopus leg meat sautéed with EVOO and cubed bone marrow
- Octopus and marrow are mixed with 4 1/2 oz. of fresh strozzapreti pasta
- Served in a white rippled bowl
- Tossed in chef Justin’s marinara
- Topped with crostini bread crumbs
- Garnished with micro basil
Hot Stone Kobe/Wagyu
- Served in 4 oz. portions
- 12 thinly sliced pieces
- Drizzled with olive oil and flour de sel
- Served with 3 ramekins containing chimichurri, roasted jalapeño ponzu and sesame mustard sauce
- Accompanied with tongs and 3 Demi tas spoons
Mediterranean Jumbo Prawns
-U-3 jumbo black tiger prawns
Ramesco Sauce
Tomatoes, garlic, red onions, red peppers (all roasted), aged red wine vinaigrette, toasted almonds, EVOO, salt and pepper
Walter’s Steak Tartare Dressing
A-1 steak sauce, sriracha and Dijon mustard
Tangerine Vinaigrette
Tangerine juice, garlic, shallots, lemon juice, tarragon, Dijon mustard, red wine vinegar, EVOO, salt and pepper
Creamy Parmesan Lemon Dressing
Mayo, EVOO, Parmesan, lemon, lemon zest and black pepper
Chef Justin’s Marinara
San marzano tomatoes, shallots, garlic, EVOO, basil, oregano, salt and pepper
Chimichurri
Shallots, garlic, parsley, oregano, red wine vinegar, EVOO, chili flakes and kosher salt
