Soups & Salads Flashcards
Lobster Bisque
10 oz. of house made bisque composed of lobster, celery, onion, mushrooms, garlic, clam stock, cream, and thickened with a roux.
Garnished with corn, chives, lobster meat, fritter in the bowl.
*Shellfish, dairy, gluten/wheat Allergy*
Housemade
French Onion Soup
French Onion Soup
12 oz. of caramelized onion soup made with chicken stock, veal stock, marsala, shallots, yellow onions, scallions, and leeks, brioche croutons and a mix of provolone and Swiss cheese, gratineed.
Garnished with minced parsley.
*Gluten/wheat, dairy allergy*
Crisp Wedge of Iceburg
A crisp wedge of iceberg lettuce topped with grape tomatoes (marinated in red wine vinaigrette), Nueske’s Applewood smoked bacon, diced red onion, crumbled Maytag blue cheese, cabernet buttermilk dressing.
Garnished with minced chives.
*Egg, dairy, gluten allergy*
Ocean Prime House Salad
House mixed greens (romaine, iceberg, and arcadia) tossed with granny smith apples, Sonoma goat cheese, and sherry mustard vinaigrette. Topped with candied walnuts.
*Arcadia greens: Green leaf, red leaf, tangos, lolla rosa, Batavia, and oaks.
*Dairy, gluten, tree nut allergy*
Caesar Salad
Freshly chopped romaine lettuce, hand tossed with classic Caesar dressing, lemon and brioche garlic croutons.
Garnished with crispy parmesan crisps, and grated parmesan.
*Egg, dairy, fish, gluten/wheat allergy*
Chop Chop Salad
Mixture of romaine, arcadia, and iceberg lettuces tossed with grape tomato halves, diced red onion, salami, Nueske’s Applewood smoked bacon, fresh mozzarella, shredded parmesan and club dressing.
Garnished with minced parsley, cracked black pepper, chopped hardboiled eggs, and shredded parmesan.
*Dairy, egg allergy*
Blackened Salmon Salad
6 oz. salmon fillet seasoned with kosher salt and Cajun seasoning and blackened. Mixed greens, strawberries, and red grapes tossed in poppyseed dressing and garnished with candied walnuts and goat cheese.
Chef is preparing that medium, unless requested otherwise.
*Fish, dairy, egg, tree nut allergy*
Ahi Tuna Salad
5 oz. Togarashi dusted Ahi tuna served with diced mango, sliced avocado, grape tomato halves, sliced cucumbers, Arcadia mix, Daikon sprouts, cilantro leaves, and tossed in a sweet and spicy vinaigrette
Garnished with fresh lime juice, chopped candied cashews, and black and white seame seeds
Chef is preparing that medium rare, unless requested otherwise.
*Fish, soy, dairy, tree nut, gluten/wheat*
Parmesan Crusted Chicken Salad
5 oz. Milanese breaded chicken breast pan fried and served with crisp romaine, creamy Caesar dressing, parmesan crisps, grated parmesan cheese, and drizzled with lemonette.
*Gluten/wheat, egg, dairy, fish allergy*
Crab Wedge
3 oz. of jumbo lump crab meat, tossed with lemonette and minced parsley. Served over iceberg wedge with crab Louie dressing, grape tomatoes, red onions, Maytag blue cheese, and minced chives.
*Shellfish, egg, dairy allergy*
Chopped Chicken Salad
4 oz. pulled chicken, house mixed greens, blanched asparagus, roasted corn, avocado, dates, grape tomatoes, kosher salt, freshly cracked black pepper, and Maytag blue cheese tossed in cabernet buttermilk dressing.
Garnished with minced parsley.
*Dairy, egg, gluten allergy*
Shellfish Cobb Salad
2 oz. poached shrimp & 2 oz. lobster meat, tossed in lemonette and minced parsley. Served with house mix salad, minced parsley, and gourmet dressing with roasted corn, candied Applewood bacon, grape tomatoes, avocado, hardboiled egg, and Maytag blue cheese.
Garnished with a lemon wedge.
*Egg, dairy, shellfish allergy*
Flat Iron Steak Salad
6 oz. flat iron steak seasoned with kosher salt and black pepper served with house lettuce mix, diced cucumber, marinated grape tomatoes, haricot vert, marble potatoes, Kalamata olives, hardboiled egg, in sherry mustard vinaigrette.
*Egg allergy*
