Appetizers / Salads Flashcards

1
Q

Cold Appetizers (5)

A
  • Oysters on the Half Shell
  • Chef’s Ceviche
  • Jumbo Shrimp Cocktail
  • Tuna Poketini

•Bresaola and Burrata

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2
Q

Hot Appetizers (6)

A
  • Dynamite Scallops
  • Calamari
  • Lobster Ravioli
  • Open Face Pulled Pork
  • Denver Lamb Ribs
  • Roasted Bone Marrow
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3
Q

Salads (4)

A
  • LouRónzo’s Salad
  • Classic Ceasar
  • The Wedge
  • Caprese
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4
Q

Shrimp Cocktail

  • Quantity and Preparation
  • 4 Items

HOT TOWEL SERVICE

A
  • Five U8 Shrimp
  • Poached in white wine and herbs
  • Chilled and served over crushed ice
  • Accompanied by cocktail sauce with a dollop of horseradish for dipping

•Garnished with a lemon crown
__________
▫Hot Towel Service

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5
Q

Tuna Poketini

  • Portion (?) and Preparation
  • 4 Items
A
  • Sushi grade saku¹ tuna tossed in a sweet ginger soy glaze
  • Mango salsa and avocado
  • Layered in a martini shaped glass

•Served with crispy plantain chips for scooping
_________
¹Saku - center loin cut; firm texture, clean and delicate on the palate

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6
Q

Bresaola and Burrata

  • Portion and Preparation
  • 6 Items
A
  • ~4 oz. of Italian cured beef thinly sliced carpaccio style
  • Fresh burrata cheese served over a bed of arugula and cherry tomatoes tossed in EVOO
  • Garnished with pickled onions

•Served with 4 slices of grilled baguette
__________
¹Bresaola - Italian beef salt cured and air dried, top round
²Burrata - Italian cow milk cheese, solid mozzarella outer shell, creamy inside

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7
Q

Chef’s Ceviche

•Portion

A

•5-6 oz. of chef’s daily creation
__________
▫Ceviche - South American dish; raw fish/seafood marinated/”cooked” in citrus

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8
Q

Dynamite Scallops

  • Quantity and Preparation
  • 5 Items
A
  • Five scallops on the half shell
  • Encrusted with jumbo lump crab meat Asian glaçage¹
  • Plated around an Asian slaw

•Drizzled with basil oil
__________
¹Glaçage - consists of mayonnaise and egg yolk with a custard consistency; dynamite topping has Asian influences including kimchee

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9
Q

Calamari

  • Portion and Preparation
  • 4 Items
A
  • 8 oz. of calamari rings and tentacles dusted with a seasoned flour and lightly fried
  • Complimented with teardrop peppers

•Served with smoked tomato aioli¹ and a lemon crown
__________
¹Aioli - mayonnaise based sauce, infused with mesquite smoked tomatoes in this dish

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10
Q

Open Face Pulled Pork

  • Portion and Preparation
  • 6 Items
A
  • 4 oz. (2 x 2 oz.) of pork shoulder braised for 3 hours, shredded
  • Served over two lightly fried green tomatoes that have been dredged in a crushed Ritz crackers
  • Complimented with a corn and black bean salsa and crumbled queso fresco¹

•Drizzled with a roasted red pepper coulis² and a jalapeño aioli
__________
¹Queso fresco - semi-soft crumbly fresh white Mexican cheese traditionally made from cow or combination cow/goat milk
²Coulis - fruit or vegetable purée used as a sauce

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11
Q

Denver Lamb Ribs

  • Quantity and Preparation
  • 4 Items

Side plate for bones

HOT TOWEL SERVICE

A
  • 6 individual ribs brushed with Medjool¹ date glaze and roasted
  • Served over a cabbage radish slaw

•Dusted with crushed Marcona² almonds
__________
¹Medjool date - large, sweet, meaty date from Morocco
²Marcona almonds - special product of Spain; rounder, more plumb, a bit sweeter, and a softer texture than California almonds
▫Hot Towel Service

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12
Q

Roasted Bone Marrow

•Portion and Preparation
•5 Items
Spoon for scooping

HOT TOWEL SERVICE

A
  • One canoe bone ~5 inches in length, sliced in half and roasted in the oven
  • Brushed with a house made gremolata¹
  • Topped with 2-3 oz. braised shredded short rib

•Served with 4 sliced of grilled baguette and a ramekin of bacon onion jam
__________
▫Bone Marrow - VERY rich, slightly sweet flavor with a smooth buttery texture; “meat butter”
¹Gremolata - green sauce made of chopped parsley, lemon zest, and garlic
▫Hot Towel Service

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13
Q

LouRónzo’s Salad

  • Dressing
  • 8 Ingredients
A
  • Mix of iceberg and arugula
  • With cherry tomatoes, julienned carrots, sunflower seeds, diced cucumbers, and chopped dates
  • Tossed in a poppy seed vinaigrette
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14
Q

Classic Caesar

A
  • Romaine lettuce
  • Tossed in caesar dressing

•Garnished with house made croutons and shaved parmesan
__________
▫Offer anchovy fillets as an up charge

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15
Q

The Wedge

  • Dressing
  • 5 Items
A
  • Quarter head of iceberg lettuce
  • Topped with chopped applewood smoked bacon, cherry tomatoes, avocado, and gorgonzola cheese
  • Served with bleu cheese dressing
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16
Q

Caprese

  • Preparation
  • 6 Items
A
  • Vine ripe tomatoes layered with sliced fresh mozzarella
  • Drizzled with EVOO, pesto, and balsamic syrup
  • Garnished with greens
17
Q

Lobster Ravioli

•9 Items

A
  • Three 3-4 oz. raviolis made to order
  • Stuffed with claw and knuckle, corn, celery, onion, red pepper, basil, and a touch of garlic.
  • Sautéed in a lobster nage¹ and then pan seared to provide a crisp texture

•Accented with a corn coulis²
__________
¹Nage - flavored liquid used for poaching delicate foods, typically seafood; Traditionally a broth flavored with white wine, vegetables, and herbs
²Coulis - fruit or vegetable purée used as a sauce

18
Q

Oysters in the Half Shell

•Accompaniments

A
  • Cocktail sauce
  • Horseradish
  • Garnished with a lemon crown
19
Q

Chef’s Soup Selection

•Portion

A

•10 oz.