Apps

Question 1

Caviar

Answer 1

1 oz.

Crushed ice, crystal/silver supreme dish, smoking dry ice, pearl spoon

Chopped red onion, egg whites, egg yolks, parsley, capers, sour cream

Blinis, toast points

Question 2

Shrimp Cocktail

Answer 2

3 pieces U-7 Black tiger shrimp

Boiled in salt, Zatarain’s

Glass supreme dish, smoking dry ice

Cocktail sauce, atomic horseradish, lemon wrap

Garnish- chopped parsley

Question 3

Crab Cocktail

Answer 3

5 oz. colossal crabmeat

Glass supreme dish, smoking dry ice

Cocktail sauce, mustard sauce, lemon wrap

Garnish- chopped parsley

Question 4

Lobster Cocktail

Answer 4

1 1/4 lb. live Maine

Cooked then chilled, split down middle

Crushed ice

3 sauces, lemon wrap, cocktail fork, shell cracker

3 garnish- seaweed, caper berries, chopped parsley

Question 5

Crab Legs

Answer 5

1/2 lb. merus (largest meat filled) section Alaskan red king crab legs

Cooked then chilled & split

Crushed ice

3 sauces, lemon wrap, cocktail fork

3 garnish- seaweed, caper berries, chopped parsley

Question 6

Crab Claws

Answer 6

U-5/7 Alaskan red king crab claw

Ordered individually

Cooked then chilled, cap removed

Crushed ice

3 sauces, lemon wrap, cocktail fork, shell cracker

3 garnish- seaweed, caper berries, chopped parsley

Question 7

Oysters

Answer 7

6 1/2 shell

Chilled

Metal platter, crushed ice

Pinch fresh ground BLACK PEPPER

Cocktail sauce, atomic horseradish, RED/GREEN Tabasco, lemon wrap, cocktail fork

Chopped parsley

Question 8

Smoked Salmon

Answer 8

5 oz. thinly sliced Norwegian salmon

Large platter

Sliced cucumber, capers, minced red onion

Toasted brioche

Dill cream- sour cream, dill, buttermilk, chives, lemon juice, salt, garlic

Garnish- fresh dill

Question 9

Beef Carpaccio

Answer 9

5 oz. prime sirloin or ribeye, raw thin sliced, oval platter

EVOO drizzle, sea salt, fresh cracked black pepper, capers, shaved GP

4 crostini

Baby arugula salad- arugula, parsley leaves, chopped capers, shaved GP, lemon vinaigrette (lemon juice, EVOO, salt, black pepper)

Question 10

Sautéed Shrimp

Answer 10

3 U-7 Black tiger shrimp, butterflied, warm large bowl

Sautéed in spicy garlic butter sauce- garlic, butter, white wine, Worcestershire, Paprika, Cholula, cayenne, rosemary, salt, black pepper

3 garlic cheese bread

Garnish- chopped parsley

Question 11

Steak Sashimi

Answer 11

4 oz. filet, deep square plate

Rolled in Cajun spices, seared rare in sesame oil, sliced sashimi style

Wasabi mashed- garlic mash, wasabi, fresh chives

Ginger soy sauce- ginger, soy, rice wine vinegar, pineapple juice, brown sugar

Beer mustard sauce- light lager, Coleman’s, Dijon, soy

Garnish- chopped chives, pickled ginger, wasabi

Question 12

Seared Ahi Tuna

Answer 12

4 oz. app (room temp deep square plate) / 8 oz. entree (large platter) *chopsticks

Raw sashimi grade Hawaiian bigeye ahi

Rolled in Cajun spices & black sesame seeds, seared rare, sliced sashimi style

Atop Asian slaw- julienned daikon, carrot, sugar snap peas, red onion

Ginger soy sauce- ginger, soy, brown sugar, rice wine vinegar, pineapple juice

Beer mustard sauce- light lager, Coleman’s, Dijon, soy

Garnish- scallions, pickled ginger, wasabi

Question 13

Ahi Tartare

Answer 13

4 oz. finely chopped raw sashimi grade Hawaiian bigeye ahi, small square plate

Mixed with sambal chili sauce- white onion, green, onion, Sambal, Salt, Sesame oil

Spicy avocado salsa- avocado, tomato, white onion, GREEN ONION, jalapeño, cilantro, lime juice, salt, CANOLA OIL

Crushed wontons, scallion curls

Sambal garlic aioli- whole eggs, pomace olive oil, Dijon, lemon juice, garlic, sambal

Question 14

Sautéed Sea Scallops

Answer 14

3 (app) / 5 (entree), warm large bowl

U-10 sea scallops from St. George’s Bank, Cape Cod

Pan seared in clarified butter, set aside

Sauté- vine tomatoes, minced garlic, shallots
Deglaze- lemon juice, white wine
Finish- parm, melted garlic herb butter (garlic, butter, basil, oregano, parsley, lemon juice)

Combine

3 garlic cheese bread

Garnish- chopped parsley

Question 15

King Crab Stuffed Mushrooms

Answer 15

5 jumbo White mushroom caps, served in hot saute pan

Roasted in truffle compound butter

Fill sautéed crab mix- salted butter, king crabmeat, lobster stock, GREEN ONION, OLD BAY, WHOLE EGG, saltines, panko

Topped with parsley, GP, PR

Broiled to golden brown

Lemon wrap, serving spoon

*Lobster stock- lobster shells, lobster base, carrot, celery, onion, thyme, bay leaf, black peppercorns, water

Question 16

Oysters Rockefeller

Answer 16

6 1/2 shell oysters on hot round plate atop rock salt

Spinach, bacon, butter, white onion, garlic

3 cheeses- fontina, GP, PR

Broiled to golden brown

Lemon wrap, chopped parsley

Question 17

Crab Cakes

Answer 17

1 or 2 on deep square plate

4 oz. crab cake

Colossal lump crabmeat, mayo, whole egg
Cayenne, old bay, onion powder
Worcestershire, EVOO
Parsley, scallions
Salt, saltines

Micro greens in lemon vinaigrette (lemon juice, EVOO, salt, pepper), sliced avocado, chives

Remoulade (pureed)- Cauliflower, Cayenne, Red onion, sweet Relish, Worcestershire, Mayo, Dijon, Lemon juice

Garnish- chopped parsley, lemon wrap

Question 18

Escargot

Answer 18

6 Helix snails (garden snail from Burgundy with plump flesh) in escargot dish

Rolled in veal demi- roasted veal bones, tomato paste, carrot, celery, white onion, flour, sugar, spice

Topped with garlic butter- garlic, butter, Italian parsley, salt, black pepper

Baked

Puff pastry, chopped parsley

Question 19

Bone Marrow

Answer 19

1 or 2 femur canoe cut beef bones, oval plate

Oven roasted with garlic herb butter, salt, black pepper

Broiled with more garlic herb butter- garlic, butter, Italian parsley, salt, black pepper

3 sliced grilled baguette- EVOO, salt, black pepper

Baby arugula salad (only full order)- arugula, parsley, chopped capers, shaved GP, lemon vinaigrette

Question 20

Foie Gras

Answer 20

2 pieces 2 oz. grade A foie, deep square plate

Seasoned with salt & pepper

Seared, finished with balsamic vinegar

Micro green salad, lemon vinaigrette

Finished with balsamic reduction

6 brioche toast points

Warm apple brandy pecan sauce

Question 21

Steak Bacon

Answer 21

2 thick cut sliced Neuske’s applewood smoked bacon (10 oz.), long rectangular plate

Baked with black pepper & brown sugar

Maple bourbon glaze- maple, bourbon, cayenne

Micro greens, lemon vinaigrette

Question 22

Cocktail Sauce

Answer 22

Ketchup, atomic horseradish, lemon juice, Worcestershire

Question 23

Mustard Sauce

Answer 23

Mayo, Buttermilk, Coleman’s, A1, Worcestershire