Lunch Sandwiches

Question 1

Fish Sandwich

Answer 1

Rap: Tempura-fried grouper topped with melted Tillamook cheddar and jalapeńo corn tartar on a hoagie roll. The grouper is also topped with cabbage slaw in a cider dressing, which gives balances out the sandwich with a nice acidity.

Cabbage Slaw: 
Jalapeńo Seeds
Mustard Seeds
Red Onion
Cabbage 
Carrots

DESCRIPTION
- 5 ounce blackened fish, served with jalapeño corn tartar, iceberg lettuce, and tomato on a toasted bun

*Allergies - fish

Question 2

Prime Cheeseburger

Answer 2

DESCRIPTION
- 8 ounce ground beef patty seasoned with burger seasoning, melted Tillamook cheddar cheese over caramelized onions, shredded iceberg lettuce, and tomato on a toasted hamburger bun with Ocean Prime burger sauce prepared to guess preferred temperature

*Allergies - gluten, dairy, egg

SERVICE/NOTES
**Burger Seasoning**
Salt
Pepper
Garlic powder
Onion powder

OP burger sauce
Mayo
Yellow mustard
Relish

Question 3

Maryland Crab Melt

Answer 3

Rap: A rich crab cake topped with Tillamook cheddar cheese, beefsteak tomato, and Arugula tossed in EVOO, all served over a jalapeño corn tartar, all served open faced on a sesame bun.

DESCRIPTION
- 4.5 ounce house-made crabcake with melted Tillamook cheddar cheese, jalapeño corn tartare, arugula, lemonette, and beefsteak tomato, served on open face toasted bun

*Allergies - shellfish, dairy, gluten, egg

Question 4

Poke Bowl

Answer 4

Rap: Marinated (sake-cured) Tuna and salmon over a sushi rice in a Sriracha vinaigrette, all of which gives the dish a little spiciness. We fold in avocado and a little seasoning of ground nori and togarashi, then it’s topped seaweed/cucumber/peppadew salad and a little fish roe, which balances the spiciness with a pop vibrance.

Tuna Tartare Marinade
Sriracha
Sesame Oil
Soy Sauce

DESCRIPTION
- 3 ounce tuna, 1 ounce sake cured salmon tossed with cucumber, avocado, soy sauce, sesame and Sriracha.

• Topped with masago and a wakame peppadew pepper salad.
• served over 3 oz. sushi rice and Sriracha vinaigrette
• Gluten - fish, soy

Question 5

Composed Lunch Filet

Answer 5

8 oz. Filet served over chili oil sauteéd spinach and a smoke Gouda potato cake.