APPETIZERS

Question 1

Lobster Bisque over Phyllo Pastry:

Answer 1

• 12 oz. of smooth 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: 2 oz of warm lobster meat, brandy crème and chives)
• Top of Phyllo pastry is cut off and set in soup bowl
**For Service:
1. Runner/Server sets large oval plate in front of guest
2. Poke a hole in middle of pastry with soup spoon and add the lobster meat
3. Pour the kettle filled with bisque into pastry hole and fill the bowl
4. Runner/Server asks guest if they would like them to add the accoutrements or if they prefer to do it themselves
5. If guest chooses to be served, ½ the ramekins are used, and the rest are left on the plate

Question 2

Charred Spanish Octopus:

Answer 2

• 6-8 oz portion of octopus leg
• Cooked in extra virgin olive oil and broiled until nicely charred
• Chopped garlic, Nicoise olives, roasted red pepper, smoked Spanish paprika and Yukon gold potatoes are all sautéed in olive oil
• Octopus and vegetables are combined
• Presented on grey bowl atop Romesco sauce
• Garnished with micro greens
• Romesco Sauce- tomatoes, garlic, red onions, red peppers (all roasted), aged red wine vinaigrette, toasted almonds, extra virgin olive oil, salt and pepper

Question 3

Snake River Farms Wagyu Filet Tartare:

Answer 3

• 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 Walter’s steak tartare dressing
• Drizzled with basil oil
• Garnished with fried capers, pickled mustard seeds and micro greens
• Accompanied by 6 ¼” thick bias-cut pretzel bread crostinis
• Walter’s steak tartare dressing- A-1 steak sauce, sriracha and Dijon mustard

Question 4

Roasted Beet and Burrata Cheese Salad:

Answer 4

• 3 roasted beets (assorted colors) surrounding a 4 oz. piece of imported Italian Burrata cheese
• Served on white round rippled plate
• Seasoned with sea salt and pepper
• Topped with sliced almonds
• Drizzled with tangerine vinaigrette
• Garnished with micro greens
• Tangerine Vinaigrette- tangerine juice, Dijon mustard, Extra Virgin Olive Oil,
red wine vinegar, garlic, shallots, lemon juice, tarragon, salt and pepper

Question 5

Spanish White Anchovy Caesar Salad:

Answer 5

• Tossed in creamy parmesan lemon dressing
• Served in a large bowl
• Topped with 5 large white anchovies, shaved parmesan, cracked black pepper and an extra-large soft cooked egg
• Garnished with chopped parsley
• Accompanied with 2 serving spoons
• Creamy parmesan lemon dressing- mayo, extra virgin olive oil, parmesan, lemon, lemon zest and black pepper)
**For Service: Server breaks the egg at table and mixes in with the 2 spoons (if salad is for an individual remove the spoons; if for the table leave the spoons)

Question 6

Snake River Farms Wagyu Meatballs:

Answer 6

• 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 and oven roasted
• 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 with a 4 oz piece of melted Burrata cheese
• Garnished with micro basil
• Accompanied with 2 crostinis and a serving spoon
• Chef Justin’s Marinara sauce- San Marzano tomatoes, shallots, garlic, olive oil, basil, oregano, salt and pepper

Question 7

Roasted Bone Marrow & Octopus Strozzapreti:

Answer 7

• 3 oz. of octopus Tako leg meat sautéed with extra virgin olive oil and cubed bone marrow
• Marrow is emulsified into the mix
• Octopus and marrow are mixed with 4 ½ oz of fresh strozzapreti pasta
• Served on white oval rippled bowl
• Tossed in Chef Justin’s marinara
• Topped with crostini breadcrumbs
• Garnished with micro basil

Question 8

Hot Stone Kobe/Wagyu:

Answer 8

• Served in 4 oz. portions
• Thinly sliced
• Drizzled with olive oil and flor de sol
• Served with 3 ramekins containing chimichurri, roasted jalapeno ponzu, and
sesame mustard sauce
• Accompanied with tongs and 3 demi tas spoons
• Chimichurri- shallots, garlic, parsley, oregano, red wine vinegar, extra virgin olive oil,
chili flakes and kosher salt
• Roasted jalapeno ponzu- citrus ponzu, mirin, soy sauce and seeded minced roasted jalapenos
• Sesame mustard sauce- Coleman’s Dry Mustard, water, sesame oil, low sodium soy sauce, white sesame seeds, black sesame seeds and salt

Question 9

Mediterranean Jumbo Prawns:

Answer 9

• U-3 West Nigerian Tiger Prawns ordered by the each
• Seasoned with salt and pepper
• Grilled with garlic butter
• Served head-on
• Presented on oval plate
• Accompanied with gooseneck of garlic butter, lemon wrap and cocktail fork