Dinner Seafood Flashcards
Blackened Snapper
Blackened Snapper
Rap: A chef cut snapper fillet, seasoned with our seafood seasoning and blackened. It’s served over bed of a custard-like corn spoon bread — which adds a buttery sweetness that balances out the dish — along with skillet vegetables tossed in a Black Pepper Vinaigrette that gives it a nice complexity.
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DESCRIPTION
8 oz. Snapper, seasoned with
seafood seasoning and blackened.
SERVED OVER:
Corn Spoon Bread….
with Swiss Chard
Brussels Sprout Leaves
Roasted Red Pepper
Buttered Leeks
WHICH ARE TOSSED IN A:
Black Pepper Vinaigrette.
FINISHED WITH A:
corn emulsion
chopped parsley
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ALLERGIES: Gluten (corn spoon bread), dairy, fish, egg
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SERVICE
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NOTES
Seafood Seasoning
Kosher salt
Granulated sugar
Brown Sugar
Chili Powder
Black Pepper
Cayenne Pepper
Garlic Powder
Paprika
Cumin
Teriyaki Salmon
With roasted shiitake mushrooms
Soy Butter - reduced soy sauce with a lot of butter
Eel Sauce and Sriracha Vin (sriracha, sesame oil, rice wine vinegar)
DESCRIPTION
- 8 oz. chef cut fresh salmon marinated in a house-made teriyaki glaze, over a bed of sticky rice…
…finished with roasted shiitake mushrooms, and a rich soy butter on the plate…
- and garnish of cilantro, bean sprouts, scallions and carrots in a sweet and spicy glaze.
- garnished with white sesame seeds.
- chef is preparing the salmon medium, unless requested otherwise.
(Farmed, but free-flowing pens in open waters)
*Allergies - soy, fish, dairy
SERVICE Teriyaki Glaze: Soy Pineapple juice Garlic Ginger Brown Sugar
**Sriracha vinaigrette with eel sauce
Ahi Tuna
MAGA hates the CDC but loves the SS
DESCRIPTION
- 5 oz. cut of Togarashi-dusted ahi tuna, seared…
SERVED WITH A FRESH MEDLEY OF: diced Mango sliced Avocado Grape tomato halves Arcadia mix
sliced Cucumbers
Daikon sprouts
Cilantro leaves
and tossed in a Sweet and Spicy glaze.
GARNISHED WITH:
fresh lime squeeze
chopped candied cashews
black and white sesame seeds
Prepared MR, unless otherwise requested
Allergies - fish, soy, dairy, tree nut, gluten/wheat
SERVICE
Sweet and Spicy Glaze:
eel sauce
sriracha vinegar
Steak knife to the right of the guest
Atlantic (Florida) Grouper
Bisque Bowl
Rap: Lightly seasoned with our seafood seasoning, our flaky Grouper is served over a bed of rich Lobster meat, some Gnocchi that adds a heartiness, and a mix of sauteed vegetables all in a fresh lemon/garlic jus. It’s topped with a tomato compote that adds a touch of acidity and sweetness, and final squeeze of lemon brightens it up and brings everything together.
Grouper sauce: a garlickly broth of toasted garlic, lemon, and grape tomatoes, reduced with Chx Stock and Clam Sauce
Florida (Red) Grouper
Tomato Compote/Fondue: Tomato/Garlic/Red Onion/Herbs
Parisian Gnocchi: Water/Flour/Butter/Eggs/Parm
DESCRIPTION
- 7 oz. broiled grouper seasoned w/ kosher salt and our seafood seasoning.
TOPPED WITH: fresh lemon juice and lemon herb butter.
SERVED OVER A BED OF: Lobster Meat Gnocchi Mixed Sautéed Vegetables (English peas, parsley, grape tomatoes, julienne red onions) in a Fresh Lemon And Garlic Jus.
GARNISHED WITH: tomato compote and pea shoots dressed in lemonette.
Allergies - shellfish, dairy
SERVICE
- Soup spoon placed to the right of guest
**Seafood Seasoning** Kosher salt Granulated sugar Brown Sugar Chili Powder Black Pepper Cayenne Pepper Garlic Powder Paprika Cumin
Lobster Tails
DESCRIPTION
(2) 4.5 oz. Maine Lobster Tails (very sweet, firm meat), seasoned lightly with our seafood seasoning, then broiled and topped with clarified butter. Served with five pieces of buttered asparagus.
Allergies – shellfish, dairy
SERVICE
-Drawn butter placed above the knife
-Steak knife place on the right of the guest.
Sea Scallops
Rap: Four jumbo diver sea scallops pan seared to a buttery tender golden brown. The rich parmesan/fennel risotto with peas adds a nice sharpness. It’s garnished with a small fennel salad tossed in lemon juice, which adds a bright acidity and balances out the dish.
TOPPED WITH: fennel salad with parsley, celery leaves, red onion and fennel fronds, all tossed in fresh lemon juice.
DESCRIPTION
- (4) jumbo sea scallops with house-made Parmesan/fennel risotto, English peas, julienne snap peas, salt and white pepper.
TOPPED WITH: fennel salad with parsley, celery leaves, red onion and fennel fronds, all tossed in fresh lemon juice.
- garnished with a freshly chopped parsley
Allergies – shellfish, dairy
Chilean Sea Bass (Truffle Bass)
Large round
Chilean Seabass
DESCRIPTION
- 8 oz. Seabass, dusted with seafood seasoning, and broiled until golden brown,
SERVED OVER:
whipped potato puree
TOPPED WITH:
sauteed broccolini and
pearl onions,
FINISHED WITH:
sliced truffle
chopped parsley
citrus truffle vinaigrette.
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ALLERGIES - fish, dairy
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SERVICE
Served with bell creamer of additional citrus truffle vinaigrette to be poured table side.
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NOTES
Seafood Seasoning
Kosher salt
Granulated sugar
Brown Sugar
Chili Powder
Black Pepper
Cayenne Pepper
Garlic Powder
Paprika
Cumin
Dutch Harbor King Crab Legs
Large Oval
DESCRIPTION
- 16 oz. of king crab legs served warm with five (5) pieces of buttered asparagus and drawn butter
- garnish with a cocktail fork with a lemon wedge on the end and a parsley sprig
- Allergies - shellfish
SERVICE
- drawn butter place to the right of the guest
- preset with cocktail fork to the right of the guest
- Following course - HOT TOWEL SERVICE
Branzino
Branzino
DESCRIPTION
8 oz. Branzino, dredged in
seasoned flour and pan seared,
SERVED OVER:
Celery Root and Potato Puree
with Sautéed Artichoke Hearts
Toasted Garlic
Lemon Zest and
Broccolini
FINISHED WITH:
Lemon Caper Butter Sauce
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ALLERGIES: fish, dairy, gluten
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Lobster Linguini
Lobster Linguini
DESCRIPTION
Butter poached lobster tail and claw meat (1 lobster tail plus 3 oz claw) served over fresh-made linguini noodles
Tossed in a:
Toasted Garlic Cream Sauce
Chili Flakes
Buttered Leaks
Red Onion
Topped with:
Lobster Roe,
Chopped Parsley, and
EVOO Drizzle.
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ALLERGY: dairy, gluten, shellfish, *clam stock in sauce.
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SERVICE
Preset with serving spoon
