Apps

Question 0

Lobster cocktail

21 points

Answer 0

1 1/4 pound live Maine lobster
Cooked then chilled
Split down the middle
Served in a cors bowl on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, Shellcracker and cocktail fork
Garnished with red and green seaweed, caper berries and chopped parsley

Question 1

Shrimp cocktail

16 points

Answer 1

Three pieces of u-7 black tiger shrimp
Boiled in salt and Zatarain’s and 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

Question 2

Chilled Alaskan red king crab legs

Answer 2

1/2 pound Merus section of Alaskan King crab legs
Clipped then chilled
Split for ease and convenience
Served in a cors bowl on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and a cocktail fork

Question 3

Seasonal oysters on the half shell

Answer 3

Six seasonal oysters on the half shell
Chilled
Served over a metal platter on crushed ice
Talked 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

Question 4

Smoked salmon

Answer 4

5 ounces thinly sliced smoked Norwegian salmon
Served on large platter
Accompanied with sliced cucumber, capers, minced red onion, toasted brioche and a dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice and salt)
finished with fresh dill

Question 5

Beef carpaccio

Answer 5

50Z. Of prime sirloin and or ribeye served raw and thinly sliced
presented on a large oval platter
Drizzled with extra-virgin olive oil
Season with sea salt and fresh cracked black pepper
Finished with capers and shaved grana padano
Accompanied with baby arugula salad and 4 crostinis.
Baby arugula salad – baby arugula, parsley leaves, chopped capers, shaved grana padano and lemon vinaigrette

Question 6

Steak sashimi

Answer 6

40Z. Filet
Rolled in Cajun spices seared rare in sesame oil sliced sashimi style layered a top wasabi mashed potatoes served on a deep square plate finished with ginger soy sauce, beer mustard sauce and chopped scallions accompanied with pickled ginger and wasabi

Question 7

Bone marrow

Answer 7

2 femur canoe cut beef bones (small portion includes one bone)
oven roasted with garlic herb butter, salt and black pepper
Topped with additional garlic herb butter broiled presented on an oval plates accompanied with three sliced baguette grilled with extra-virgin olive oil, salt and black pepper and served with baby arugula salad

Question 8

Jumbo lump crab stuffed mushrooms

Answer 8

Five jumbo white mushroom caps
Filled with sautéed crab mixture (lump crab meat, butter, garlic, onion, celery, bell pepper, scallions, Parmesan cheese, whole egg and breadcrumbs)
Topped with Parmesan cheese
Broiled to golden brown
Served in a hot sauté pan
Accompanied with lemon wrap and serving spoon
Garnished with chopped parsley

Question 9

Sautéed shrimp

Answer 9

Three butterflied u–7 black tiger shrimp
Sautéed in spicy garlic butter sauce (White wine, butter, garlic, salt, Rosemary and cayenne pepper)
Presented in a warm large bowl a top three pieces of garlic cheese bread
Garnished with chopped parsley

Question 10

Seared Ahi tuna

Answer 10

4 ounce appetizer or 9 ounce entrée
Raw sashimi grade Hawaiian bigeye ahi tuna
Rolled in Cajun spices and black sesame seeds
Seared rare
Sliced sashimi style
Layered top an Asian slaw (Julienne of daikon roots, Carrots, sugar snap peas and red onions)
Served on a room temperature deep square plate (appetizer) or a large platter (entrée)
Finished with ginger soy sauce and beer mustard sauce
Garnished with scallions
Accompanied with pickled ginger, wasabi and chopsticks
Beer mustard sauce (light lager, Colemans dry mustard and soy sauce)
Ginger soy sauce (Ginger, soy sauce, brown sugar and pineapple juice)

Question 11

Ahi tuna tartare

Answer 11

For ounces of finely chopped raw sashimi grade Hawaiian bigeye ahi tuna
Tossed in a sambal chili sauce
Layered a top spicy avocado salsa and crushed wontons
Served on a small square plate
Drizzled with sambal garlic aioli
Finished with scallions
Sambal traditional Vietnamese condiment of red tie chilies and vinegar
Sambal chili sauce sambal, green and white onions, salt and sesame oil
Sambal garlic aïoli sambal, whole eggs, olive oil pomace, salt, garlic, lemon juice, Dijon mustard
Spicy avocado salsa chopped avocado, cilantro, jalapenos, tomatoes, green and white onions, canola oil, lime juice, salt, sambal and sake.

Question 12

Oysters Rockefeller

Answer 12

Six seasonal oysters on the half shell
Smothered in spinach, butter, bacon, white onion and garlic
Topped with fontina, Grana Padano Parmesan and pecorino Romano
Broiled until golden brown
Presented a top rock salt on a hot round plate
Accompanied with a lemon wrap
Garnished with chopped parsley

Question 13

Vanilla battered shrimp

Answer 13

3 U–7 Black tiger shrimp butterflied
Dipped in a vanilla bean battered and fried
Served on a deep square plate
Accompanied with cocktail sauce, mustard sauce and lemon wrap
Garnished with chopped parsley
Vanilla bean batter beer, tempura flour, ground vanilla bean

Question 14

Crabcakes

Answer 14

One or two 4 ounce crab-cakes
Served on 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 lemon wrap
Finished with chopped parsley
Crab cake colossal lump crabmeat, mayonnaise, whole egg, Worcestershire, saltines, scallions, old bay, parsley, onion powder, cayenne pepper and salt

Question 15

Escargot

Answer 15

Six helix snails
Rolled in A veal Demi, topped with garlic butter and baked in an escargot dish
Served on a round plate
Accompanied with a puff pastry
Garnished with chopped parsley
Helix Snails premium garden snail from burgundy, France known for being plump and tender.
Veal demi roasted veal bones, tomato paste, carrots, celery, white onion, wheat flour, sugar and spices

Question 16

Fried calamari

Answer 16

12 ounces of calamari rings marinated in buttermilk
Tossed with the house seasoned flour (all-purpose flour, Cajun seasoning, black pepper and corn starch)
Lightly fried
Served on a deep square plate
Sprinkled with Cajun seasoning
Accompanied with a side of spicy garlic aioli and a lemon wrap
Garnished with chopped parsley

Question 17

Steamed mussels

Answer 17

1 pound of black mussels from Prince Edward island
Sautéed in garlic, shallots, white wine and mirepoix (celery carrots and yellow onions)
Served in a warm large bowl
Finished with oven dried tomatoes, croutons and white wine butter (butter, lemon juice, shallots, Brandy, garlic, salt, dry mustard, white wine, basil, oregano, thyme and black pepper
Accompanied with cocktail forks and lemon wrap
Garnished with chopped parsley

Question 18

Caviar

Answer 18

1 ounce of 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 and capers, sour cream, blinis and toast points
Presented with a mother of pearl spoon