HOT APPETIZERS

Question 1

Sautéed Shrimp

Answer 1

• 3 U-7 Black Tiger butterflied shrimp
• Sautéed in spicy garlic butter
• Presented in a warm large bowl atop 3 pieces of garlic cheese bread
• Garnished with chopped parsley
  o Additional shrimp can be ordered by the each
  o Spicy Garlic Butter - White wine, butter, garlic, salt, rosemary, Worcestershire sauce Cholula, paprika, black pepper and cayenne pepper

Question 2

Sautéed Sea Scallops

Answer 2

• 3 (appetizer) or 5 (entrée) U-10 sea scallops from St. Georges Bank
• Pan seared in clarified butter and set aside
• Vine-ripened tomatoes, minced garlic and shallots are sauteed then deglazed with lemon juice and white wine
• Sauce is finished with melted garlic herb butter and parmesan cheese
• Scallops and sauce are combined
• Presented in a warm large bowl atop 3 pieces of garlic cheese bread
• Garnished with chopped parsley
  o Garlic Herb Butter - Butter, lemon juice, garlic, basil, oregano, parsley

Question 3

Steak Sashimi

Answer 3

• 4oz filet
• Rolled in Cajun spices
• Seared rare in sesame oil
• Sliced sashimi style
• Layered atop wasabi mashed potatoes
• Served on a deep square plate
• Finished with ginger soy sauce, beer mustard sauce and chopped chives
• Accompanied with pickled ginger and wasabi

Question 4

Crab Cake(s)

Answer 4

• 1 or 2 4oz crab cakes
• Served on a deep square plate
• Accompanied with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chive segments
• Garnished with a side of remoulade and a lemon wrap
• Finished with chopped parsley
  o Crab Cake - Colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallions, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, and salt

Question 5

Oysters Rockefeller

Answer 5

• 6 seasonal oysters on the 1/2 shell
• Smothered in spinach, butter, bacon, white onion, and garlic
• Topped with Fontina, Grana Padano parmesan and Pecorino Romano
• Broiled until golden brown
• Presented atop rock salt on a hot round plate
• Accompanied with a lemon wrap
• Garnished with chopped parsley

Question 6

Fried Calamari

Answer 6

• 8oz of calamari rings dipped in buttermilk
• Tossed with house seasoned flour
• Lightly fried dusted with blackening spice
• Served on a deep square plate
• Topped with Spicy Mayo and green onions
• Accompanied with a side of sweet and sour sauce and a lemon wrap
• Garnished with chopped parsley
  o House Seasoned Flour - All-purpose flour, cajun seasoning, black pepper and cornstarch

Question 7

Bone Marrow

Answer 7

• 2 femur canoe cut beef bones (small portion includes 1 bone)
• Oven roasted with garlic herb butter, salt and black pepper
• Topped with additional garlic herb butter then broiled
• Presented on an oval plate
• Accompanied with 3 sliced baguettes grilled with extra virgin olive oil, salt and black pepper
• Served with baby arugula salad (not included with small portion)

Question 8

Foie Gras

Answer 8

• 2, 2oz slices of Grade A Foie Gras
• Seasoned with Salt and Pepper
• Seared with balsamic vinegar
• Served atop a micro green salad with lemon vinaigrette
• Finished with Balsamic Reduction
• Accompanied with 6 brioche toast points and warm apple brandy pecan sauce

Question 9

Steak Bacon

Answer 9

• 2 thick-cut slices (10oz) Nueske’s Applewood smoked bacon
• Baked with black pepper and brown sugar rub
• Finished with bourbon maple glaze
• Served with micro greens tossed in lemon vinaigrette
  o Bourbon Maple Glaze - bourbon, maple syrup and cayenne pepper reduced

Question 10

Lockheart Texas Quail Knots

Answer 10

• 5 halves partially de-boned quails with the leg pushed through the breast
• Tossed in cornstarch and deep fried
• Finished with Tiger Sauce
• Garnished with micro greens and black and white sesame seeds
• Served on a deep square plate with a napkin liner