APPS

Question 1

Bay shrimp cocktail

Answer 1

Cocktail fork & lemon wedge
4 oz
Served in tulip glass with cocktail celery sauce, bay shrimp and cocktail sauce on top, w/ green leaf lettuce for garnish

Question 2

Coconut shrimp

Answer 2

Cocktail fork, apricot chile sauce
5 large shrimp
Deep fried with japenese bread crumbs & coconut flakes. Server with apricot chili sauce, & coleslaw topped with sesame seeds.

Question 3

Poke

Answer 3

Cocktail fork, chop sticks, soy sauce and a ramekin
4 oz
Diced & seasoned sashimi style Ahi layered with a guac & Macadaemia nuts on a bed of cucumber. Server with fried wontons, soy sauce, ginger and wasabi.

Question 4

Crab cocktail

Answer 4

Cocktail fork, lemon wedge
4 oz
Dungeness crab
Served in tulip glass, cocktail celery sauce
Crab meat & cocktail sauce on top, with green leaf lettuce

Question 5

Prawns cocktail

Answer 5

Cocktail fork lemon wedge
6 large white shrimp
Tulip glass, CCS (cocktail celery sauce) prawns & CS(cocktail sauce) green leaf lettuce

Question 6

Cajuan Ahi App

Answer 6

Fork, chopsticks, soy sauce, ramekin
6 oz Cajun Ahi
Pan seared in Cajun spices, served rare with ginger & wasabi

Question 7

Half cracked crab

Answer 7

Cocktail fork, crab cracker, cocktail, lemon wedge, drawn butter
1/2 crab Dungeness Crab
Crab is served COLD @ lunch, unless modified.
Crab is served HOT @ dinner, unless modified.

Question 8

Crab cakes

Answer 8

Cocktail fork
2-3 oz of crab cakes
Combination of king crab, Dungeness crab & snow crab mixed with mayo, corn & green onions & sautéed in olive oil. Served with orange marmalade on the side

Question 9

Oysters on the half shell

Answer 9

Cocktail fork, cocktail, tartar & lemon wedge
6 fresh oysters
Six fresh freshly shucked oysters on a bed of ice. Check daily hot sheet for origin of oyster

Question 10

Oysters Au Gratin

Answer 10

Cocktail fork, cocktail
6 fresh oysters
Baked with Romano cheese, green onions and bacon served over a bed of rocks salts with cocktail sauce

Question 11

Oysters Rockefeller

Answer 11

Cocktail forks, cocktail sauce
6 fresh oysters
Six fresh oysters baked with spinach and bacon then topped with Hollendaise sauce and served on a bed of rocks with cocktail sauce

Question 12

Bucket of steamed clams

Answer 12

Tongs, both for shells, cocktail fork and drawn butter
One and a half LB clams
One and a half LB bucket steamed clams and I herb nectar sauce with celery and onions. Check the daily hot sheet for origin of clams

Question 13

Mussels

Answer 13

Tongs, both for shells, cocktail fork and drawn butter
1lb mussels
1 lb Bucket steamed mussels and fresh garlic and herb nectar with celery and onions. Check daily hot sheet for origins of mussels

Question 14

Scampi

Answer 14

Cocktail fork, lemon wedge
6 large white shrimp
6 large gulf shrimp sautéed with fresh garlic & herbs in a white wine cream sauce

Question 15

Oyster shooter

Answer 15

App plate
1 large oyster
1 large oyster in our house Bloody Mary mix; lemon, tobacco, horseradish, pepper & CS