Raw Bar

Question 1

Oysters on the Half Shell

Answer 1

DESCRIPTION
- 6 of our chefs daily selection of oysters, shucked to order, served on crushed ice.

• Garnished with lemon wedge, fresh seaweed, ramekin of cocktail sauce with a dollop of horseradish.
• Allergies — shellfish, gluten (cocktail sauce)

SERVICE
- Appetizer over in front of each guest

• Offer oyster set for the table. Cocktail fork placed to the left of each guest
• Following course - HOT TOWEL SERVICE

Question 2

Chilled Crab Meat Cocktail

Glass goblet with silver insert on doily lined small oval and a cocktail for work

Answer 2

DESCRIPTION

• 3 ounces of colossal fresh crab meat over romaine lettuce.
• Garnished with lemon wedge, parsley sprigs, Romaine leaf, crab Louie sauce, and dry ice.

*Allergies — shellfish

SERVICE

• Appetizer oval in front of each guest
• Pour hot water over dry ice before serving
• Cocktail fork place to the left of each guest

Question 3

Shrimp Cocktail

Glass goblet with silver insert on doily lined B&B

Answer 3

DESCRIPTION
- 4 jumbo shrimp boiled in the shell in celery, bay leaves, old Bay seafood seasoning, beer, peppercorns.

• Garnished with lemon wedge, parsley sprig, cocktail sauce, and dry ice.
• Allergies — shellfish, gluten (cocktail sauce)

SERVICE
- Appetizer oval in front of each guest

• Pour hot water over dry ice before serving
• Following course — HOT TOWEL SERVICE

Question 4

Chilled Maine Lobster

Answer 4

DESCRIPTION
- Served split over a bed of crushed ice.

• Garnished with lemon wedge, parsley sprig, and a ramekin of crab Louie sauce.
• Allergies — shellfish, gluten

SERVICE

• Appetizer oval in front of each guest
• Drawn butter for each guest, placed above the cocktail fork. Cocktail fork placed to the left of each guest.

Following course — HOT TOWEL SERVICE

Question 5

“Smoking” Shellfish Tower

Shellfish stand

Answer 5

DESCRIPTION

• Each item is selected by the guest per piece or serving.
• Garnish with lemon wedges, parsley sprigs, fresh seaweed and dry ice.

Sauces: 
Oysters - horseradish
Shrimp - cocktail sauce
Crab meat - crab Louie
Whole lobster - drawn butter and crab Louie (mayo)

*Allergies — shellfish, gluten

SERVICE

• Appetizer oval in front of each guest
• Drawn butter for each guest, placed above the cocktail fork. Offer oyster set for the table. Cocktail fork placed to the left of each guest.

Following course — HOT TOWEL SERVICE

Question 6

Dutch Harbor King Crab Legs

Pie tin on large round

Answer 6

DESCRIPTION
- 8 ounces of chilled king crab legs served split over a bed of crushed ice

• garnished with lemon wedge, parsley sprig, and ramekin of cocktail sauce
• Allergies - shellfish, gluten

SERVICE

• appetizer oval in front of each guest
• drawn butter for each guest, placed above the cocktail fork
• cocktail fork placed to the left of each guest

Following course — HOT TOWEL SERVICE