Food Menu Flashcards
West Coast Oysters
West coast oysters will range in salinity and brininess from high to low and will tend to have more notes of seaweed, fresh cut grass, cucumber, watermelon and overall, more sweetness.
East Coast Oysters
East coast oysters tend to have a higher salinity (saltiness), higher brininess, and more mineral notes
Oyster Liquor
Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.
Terroir
It’s a French word that you may have heard used with wine. Terroir (pronounced “tehr-wahr”) means the characteristics of a place—its climate, geology, and wildlife, for example—that impact food produced there.
Oysters take on the exact same salt level or whatever water they’re in. So ocean oysters will be much saltier than oysters from the northern Chesapeake, for example. Other terroir elements that affect flavor include the algae in the water (because oysters eat algae) and the water’s minerality.
Briny/Salty
They mean the same thing except briny is “salty the way sea water is salty.”
Sweet (Oysters)
When the oyster is kind of mild and sweet instead of so salty, and often these come from the Pacific Northwest. Kumamotos are super sweet.
Melon (Oysters)
Washington oysters, often. Goes hand in hand with sweet in the case of Kumamotos.
Creamy (Oysters)
When the oyster is buttery and not as firm, and often happens with Pacific Northwest oysters. Kusshis are super creamy.
Fresh Biscuits (Oysters)
Beginners oysters that don’t have a super-strong briny flavor, like Beausolais.
Cucumber (Oysters)
British columbia oysters, often. Fanny Bays have a cucumber finish.
Plump (Oysters)
Usually due to slow growth in nutrient/algae-rich water.
Springy (Oysters)
Usually due to cold, deep water like you find on the east coast.
Copper (Oysters)
When oysters have a very strong, acidic or rusty flavor.
Atlantic Oysters
The ones that occur naturally from Canada all the way down the East coast and across the Gulf. Think Bluepoints, Wellfleets, Malpeques, Beausolais. Native to North America.
How to spot them: Smooth shell ridges, uniform in color tear-drop shape. Generally crisper, brinier, and savory (not sweet) finish.
Pacific Oysters
Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’re Native to Pacific coast of Asia and were introduced to the US from Asia in the early 1900s.
How to spot them: They’ve got fluted, pointed shells that are usually rough and jagged. They’re creamy and finish with fruit or vegetal flavors.
Kumamoto Oysters
This oyster used to be lumped in with Pacifics, but it was discovered that they are their own species. Introduced from Japan in 1947.
How to spot them: They are small and deep, like a little cup. Everyone loves them.
Olympia Oysters
The only oyster species native to the Pacific Northwest. Almost wiped out during the Gold Rush in San Francisco.
How to spot them: Tiny — even smaller than kumamotos and more shallow — with more intense flavor. A little coppery.
Belons Oysters
Named after the river in France that was famous for them and also called European flats.
How to spot them: They have a sharp intense metallic almost anchovy flavor that some people don’t like, and like most things that are weird and rare, they are costly. Also their flavor really lingers.
Ceviche
Ceviche is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and cilantro.
Sorghum
Sorghum is a type of molasses made from the stalks of sorghum, an early grain, like millet.
Louis Dressing
Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers. It is commonly used as a dressing for salads featuring seafood, such as a crab or Shrimp Louis.
Old Bay Seasoning
The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika.
Mignonette
Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The name “mignonette” originally referred to a sachet of peppercorns, cloves, and spices used to flavor liquids, but now simply means cracked pepper. Though different mignonette sauces may use different types of vinegar, all contain pepper and shallots.
What meals come with sides?
Fish Tacos
Bacon wrapped shrimp
Catch of the day (2 sides)
Lobster roll
What two ways do the lobster rolls come?
Hot with butter
Cold with lemon mayo
Shrimp Pasta
7 Shrimp
Alfredo
Bayou Pasta
No pork is ok, but it is prebatched so pork has already touched other items.
Important for religious reasons, vegetarian/vegans
Lobster Mac
Mascarpone, white cheddar, garlic butter breadcrumbs
4.5 oz lobster meat
Black-eyed pea salad
Tomato
Red onion
Jalapenos
Red wine vinaigrette
Smoked fish dip
Mahi, wahoo, white fish
Peel and eat shrimp
SERVED COLD 8 shrimp (B15s, 1/2 lb or lb)
Shrimp ceviche
Poached
Leche de tigre- pineapple base citrus
Shrimp Crab Avocado Salad
Popcorn crab-beer battered and flash fried
Louie Dressing
1,000 island without the relish
Clam chowder
New England Style HAS NUTMEG (important for allergies)
Calamari
Hand breaded and fresh, not frozen/prebagged
Sorghum
Like molasses
Crispy brussel sprouts
Baked then flash fried
If gluten free, can be sauteed
Lump crab cakes
2 mainly crab, cooked on flat top
Brine Burger
2 4oz patties
Crispy fish sandwich
Alaskan Cod, thinly seafood breaded
not beer battered
Lobster Roll
4.5 oz of maine lobster served two ways
hot with butter
cold with house made lemon dill mayo
Fresh Catches/Catch of the Day
Cooked medium to medium rare
Fish Tacos
Marinated and grilled mahi
3 tacos, can not add more
Substitute hush puppies for fries
$2.00
Blackened shrimp skewers
2 skewers of 5 shrimp
Shrimp basket
10 shrimp
