Apps

Question 1

Sonoma Goat Cheese Ravioli

6 GOATS B.E.G. for Salt and Pepper

Chickens Whine about Garlic & Butter, toss their Shit in the Sun

Answer 1

DESCRIPTION
- 6 Goat cheese ravioli (wonton wrappers stuffed with goat cheese, egg, basil, garlic, salt and pepper)

• Sauce is an emulsion of
  chicken stock,
  white wine,
  garlic and
  butter,
  tossed with shiitake mushrooms and sun-dried tomatoes
• Chiffonade of
  basil,
  goat cheese,
  white truffle oil,
  chives

*Allergy - gluten/wheat, dairy and egg
*Can be made vegetarian

SERVICE
App oval in front of each guest
Serving spoon in the center of the table
When item is presented place the spoon on edge of bowl face down

Rap: These six little clouds of heaven are prepared al dente, the richness of the Goat Cheese and garlic white wine butter is balanced with a little acid from the sun-dried tomatoes, and the earthiness of shiitake mushrooms and truffle oil bring it all together.

6 beautiful house-made wonton wraps stuffed with creamy, rich, goat cheese, garlic and fresh basil, served in a savory white wine butter sauce. The dish is balanced with a little acid from the sun-dried tomatoes, and the earthiness of shiitake mushrooms and truffle oil bring it all together.

Question 2

Point Judith Calamari

Calamari HoSTs CBS

Answer 2

DESCRIPTION
- 7 oz of calamari Fried and tossed in Hoisin, Soy, and sweet Thai Chili sauces with
Carrots,
Bean Sprouts and
Scallions.

• garnish with black and white sesame seeds.

*Allergies — gluten/wheat, soy, shellfish

SERVICE
App oval in front of guest

Serving spoon in the center of the table, when item is presented place spoon on edge of plate face down.

Rap: Our sweet-and-spicy Panko-breaded fried calamari is tossed in a trio of Asian sauces – including a nice sweet Thai Chili sauce - along with a medley of Asian vegetables (Carrots, Bean Sprouts, Scallions). Includes a final sprinkle of sesame seeds.

Question 3

Surf & Turf App

Pot Cauls Cab for Musty Grandma

Answer 3

DESCRIPTION
- 2 seared sea scallops with 2 oz. Braised short rib block served over creamy whipped potatoes, cauliflower purée,

TOPPED WITH: Cabernet jus and house-made mustard seed gremolata.

*Allergies — shellfish, dairy, milk

SERVICE
- Appetizer oval in front of each guest
- Serving spoon in the center of the table, when item is presented place spoon on edge of bowl face down.

NOTES
Rib is marinated in a garlic, Rosemary, thyme marinade

Rap: A unique surf and turf app, this consists of a little fork-tender braised short rib and 2 beautifully seared large sea scallops served over a creamy whipped potato and cauliflower puree that complements the richness of the short rib . Topped with a cabernet jus and a vibrant mustard seed gremolata.

Question 4

Shrimp Sauté

4 Shrimp GARgled TABASCO and TOMATOES

Answer 4

DESCRIPTION
- 4 jumbo shrimp sautéed in
White Wine Garlic sauce,
Tabasco, and
Grape Tomatoes.

• Served with sourdough crostini with aged Swiss and provolone cheese is gratineed on top.
• garnished with minced chives

*Allergies — wheat/gluten, shellfish, egg, and dairy

SERVICE
- app bowl in front of each guest
- Serving spoon in the center of the table, when item is presented place spoon on edge of bowl face down

Not very spicy

Rap: Four beautiful jumbo shrimp sauteed in a garlic white wine butter that gets a little Tabasco added to it for a little spice, along with some grape tomatoes that complement the spicy Tabasco. It’s served with three pieces of rich swiss/provolone cheesy bread.

Question 5

Crab Cake Appetizer

Answer 5

DESCRIPTION
- 4.5 ounce jumbo lump crab meat lightly crusted with Panko breadcrumbs and pan seared to a golden brown,

SERVED OVER: a house-made Horseradish Mustard Aïoli…

SERVED WITH: A Chiffonade of:
Kale
Pickled Fennel
Chopped Parsley
Celery Leaves tossed in a
Lemonette
(Also EVOO, lemon zest, salt & pepper)

• garnished with freshly chopped parsley

*allergies — gluten, shellfish

SERVICE
- Appetizer oval in front of each guest
- Serving spoon in the center of the table, when item is presented place spoon on edge of bold face down

Rap: Rich jumbo lump crab meat crusted with just enough Panko breading to bind the cake, and seared to a golden brown. It’s served over a zesty Horseradish Mustard Aioli, along with a small Pickled Fennel/Kale salad which gives it a nice acidity. 

Question 6

Steak Tartare

3 Stripper Tarts Shall Pick Parsley and Capers

Answer 6

DESCRIPTION
3 oz. of USDA Prime NY Strip ground to order and mixed with
Truffle Honey,
Sweet Pickle and
Capers.

Seasoned with:
salt and pepper and

Topped with:
quail egg yolk.

Served with 9 slices of warm garlic toast

———

ALLERGIES: Egg, Dairy, Gluten (Crostinis)

SERVICE
- Appetizer oval in front of each guest
- Teaspoon in the center of the table, when item is presented place spoon on edge of plate face down

Rap: Prime NY Strip, combined with diced shallots, pickles, parsley, and some capers for a little saltiness. It’s ground to order, and tossed in a tartare vinaigrette that includes a little honey, Tabasco, and truffle oil that gives it some brightness.

It’s served with a crostini that’s brushed with an herb butter, and flash toasted, which gives them a light crunch.

Question 7

Ahi Tuna Tartare

3 S’s

LIME WAS WON PON

Answer 7

DESCRIPTION
- 3 ounces of chilled/diced Ahi tuna tossed in soy sauce, sesame oil, Sriracha…

-stacked as a tower with
avocado tossed with
Lime Juice,
Wasabi drizzle and
Fried Wontons in
Ginger Ponzu sauce.

• GARNISHED WITH:
  Sour Cream
  Pickled Ginger
  Toasted Sesame Seeds
  Scallions

*Allergies — fish, soy, dairy, sesame, wheat

SERVICE
- Appetizer oval in front of each guest
- Serving spoon in the center of the table, when item is presented play spoon on edge of bold face down

Rap: Chilled/diced Ahi Tuna in a tartare marinade (Sriracha, Sesame Oil, Soy Sauce), over crispy wontons fried to a golden brown and slightly crushed, all of which is over cubed avocado in a wasabi drizzle (wasabi/mayo). The stack is served in a nice citrus ponzu (citrus soy), and squeeze of lime over the dish gives it a pop of brightness. It’s sprinkled with Toasted Sesame Seeds and Scallions, and topped with Sour Cream and Pickled Ginger.

Question 8

Truffle Caviar Deviled Eggs

Answer 8

Truffle Caviar Deviled Eggs

DESCRIPTION
(6) Hardboiled egg white halves filled with mixture of:

Egg Yolk
Truffle Oil
Mayonnaise
Cream
Lemon Juice
Dry Mustard
Salt & Pepper

GARNISHED WITH:

Hackleback Caviar
Black truffle slices
Minced chives

———

ALLERGIES: egg, dairy, fish

———

SERVICE
Appetizer oval placed in front of each Guest