Raw Bar

Question 1

Oysters on the Half Shell

Answer 1

Oysters on the Half Shell

Pie tin on large round

(6) of our Chef’s 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.

*Shellfish allergy*

Question 2

Chilled Whole Maine Lobster

Answer 2

Chilled Whole Maine Lobster

1 ¼ pound Whole Maine lobster, poached and chilled served over crushed ice.

Garnished with a lemon wedge, parsley, and crab Louie sauce.

*Shellfish, egg allergy*

Question 3

Chilled Crab Meat Cocktail

Answer 3

Chilled Crab Meat Cocktail

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

3 oz. of colossal fresh crab meat over romaine lettuce.

Garnished with lemon wedge, parsley sprigs, romaine leaf, crab Louie sauce, and dry ice.

*Shellfish, egg allergy*

Question 4

Shrimp Cocktail

Answer 4

Shrimp Cocktail

Glass goblet with silver insert on doily lined B&B

(4) Jumbo shrimp boiled in the shell in celery, bay leaves, old bay seafood seasoning, beer, peppercorns.

Garnished with lemon wedge, parsley sprigs, cocktail sauce, and dry ice.

*Shellfish, gluten Allergy*

Question 5

Dutch Harbor King Crab Legs

Answer 5

Dutch Harbor King Crab Legs

Pie tin on large round

8 oz. of chilled king crab legs served split over a bed of crushed ice.

Garnished with lemon wedge, parsley sprig, and a ramekin of cocktail sauce.

*Shellfish allergy*

Question 6

Smoking Shellfish Tower

Answer 6

“Smoking” Shellfish Tower”

Shellfish stand

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

Crab legs – drawn butter

Whole Lobster – drawn butter and crab Louie

*Refer to the individual item for allergy*

Question 7

Hot Towel Service

Answer 7

Hot Towel Service:

• Hot towel service is offered after certain raw bar items. Towels are placed on an appetizer oval. Each towel is handed to the Guest (still rolled), ladies first in a circular motion, using tongs. Once the towels are all passed out and Guest is done, place appetizer oval in front of each Guest for them to discard of used towel. With large parties, use the “Best for Guest” mentality. The appetizer oval and hot towels should never touch the table.*
• Offer hot towel service with:*
• Oysters
• Shrimp Cocktail
• Crab Legs
• Shellfish Towers