SEAFOOD

Question 1

SEA SCALLOPS W/ ASPARAGUS, SHIITAKE MUSHROOMS, PARSNIP PUREE AND LOBSTER BORDELAISE

Answer 1

tender, delicate, sweet, rich

MISO BUTTER

Question 2

PAN-SEARED SEA BASS W/ BABY CARROTS & MISO BUTTER

Answer 2

South Atlantic Deep waters, salt water

large flake, delicate, sweet

Question 3

SUSHI-GRADE SESAME SEARED TUNA W/ GINGERED RICE

**compartment plate (hot)

Answer 3

8oz

firm, meaty, tender, rare to MR

Question 4

SEARED CITRUS GLAZED SALMON W/ MARCONA ALMONDS &BROWN BUTTER

Answer 4

robust medium flake, rich

Question 5

FRESH MAINE LOBSTER

Answer 5

sweet firm, rich, robust

2 POUNDS

Question 6

suggested wines for shellfish

Answer 6

muscadet
pouilly-fume
sauv blanc
fume blanc
pinto grigio
champagne
vodka

Question 7

suggested wines for lobster

Answer 7

chardonnay
riesling
champagne
muscadet

Question 8

suggested wines for strips, porterhouse, lamb

Answer 8

bordeaux red
calif cab sav
italian cab sav
barolo

Question 9

suggested wines for filet, prime rib

Answer 9

burgundy red
beaujolais red
pinot noir
merlot
bordeaux red

Question 10

suggested wines for steak au poivre

Answer 10

chateau du pape
cab sav
zinfandel

Question 11

suggested wines for chicken

Answer 11

dry or med whites
muscadet
chablis
pouilly-fume
red burgundy

Question 12

suggested wines for seabass

Answer 12

chablis
meursault
sauvignon blanc
fume blanc
chardonnay

Question 13

salmon

Answer 13

chablis
puligny-montrachet
corrton-charlemagne
beaujolais
pinot noir

Question 14

DECANTING

Answer 14

any cab sav/red blend/etc over 10 yrs or older