Test 2

Question 1

Caviar

Answer 1

1oz of chef selected caviar
Served on crushed ice in a crystal and silver supreme dish smocking dry ice
Accompanied with chopped red onion, egg white, egg yolk, capers, sour cream blinis and point toast
Presented with a mother of pearl of spoon

Question 2

Shrimp coaktail

Answer 2

4 u-7 black tiger shrimp
Boilt in salt and zatarian’s seasoning then chill
Served on a glass supreme dish smoking with dry ice
Accompanied with chopped cocktails sauce and horseradish and a lemon wrap
Garnish with chopped parsley

Question 3

Colossal crab cocktail

Answer 3

5oz of chilled crab meat
Served in a glass supreme dish smoking with dry ice
Accompanied with cocktail sauce and mustard sauce and lemon wrap
Garnish with chopped parsley

Question 4

Lobster cocktail

Answer 4

1 1/4lb of main love lobster Cooked then chilled split down the middle
Served on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap shell cracker and cocktail fork
Garnish with seaweed and caper berries and chopped parsley

Question 5

Chilled Alaskan king crab legs

Answer 5

1/2 lb merus ( largest and most filled section) of Alaskan king crab legs
Cooked and then chilled split for ease and convinces
Served on crushed ice
Accompanied with cocktail sauce, mustard sauce, atomic horseradish and a cocktail fork
Garnish with seaweeds and capers berries and chopped parsley

Question 6

Seasonal oysters on the half shell

Answer 6

6 seasonal oysters 1/2 shell chilled
Served over a metal plates on crushed ice
Topped with hint of ground pepper
Accompanied with cocktail sauce, atomic horseradish, lemon wrap, green and red Tabasco and cocktail fork
Garnished with chopped parsley

Question 7

Seared bigeye ahi tuna

Answer 7

4 oz (appetizer) or 8oz (entree) raw sashimi grade Hawaiian bigeye/ ahi tuna
Rolled in Cajun spice and black sesame seeds
Seared rare
Slide sashimi style
Layered atop an asim slaw ( julienne of daikon root, carrots, sugar snaps peas and red onions)
Served on room temperature deep square plate (app) or a large platter (entree)
Finish with ginger soy sauce and beer mustard sauce
Garnished scallions
Accompanied pickled ginger wasabi and chopsticks

Question 8

Bigeye tuna tartare

Answer 8

4 oz finely chopped raw sashimi grade Hawaiian bigeye/ahi tuna
Tossed in samba chile sauce
Layered atop spicy avocado salsa and crushed wontons
Served on small square plate
Drizzled samba garlic aioli
Finish with scallions

Question 9

Sautéed shrimp

Answer 9

3 u-7 black butterfly shrimp sautéed in spicy garlic ( white wine, butter, garlic, salt rosemary, Worcestershire sauce, paprika, cholula, black pepper and cayenne pepper)
Presented in a warm bowl atop with 3 cheese bread
Garnish with chopped parsley

Question 10

Sautéed sea scallops

Answer 10

3 (appetizer) or 5 (entree) u-10 sea scallops From s Georges bank
Pan seared in clarified butter and set aside
Vine-ripened tomatoes, minced garlic and shallots sautéed then deglazed with lemon juice and withe wine
Sauce finish melted garlic herb butter and Parmesan cheese
Presented warm large bowl atop 3 pieces of cheese bread
Garnish chopped parsley

Question 11

crab cakes

Answer 11

1 or 2 4oz crab cakes
Served on a deep square plate with micro greens tossed in a lemon vinaigrette and topped with sliced avocado and chive segments
Accompanied with remodelare and lemon wrap
Finish with chopped parsley

Question 12

Crab cake

Answer 12

Colossal lump crab meat mayonnaise, whole egg, Worcestershire sauce, saltines, scallions, extra virgin olive oil, old bay, parsley, onion powder, cayenne pepper, and salt

Question 13

Fried calamari

Answer 13

Fried tempura calamari rings and tentacles
Severe in square plate over a folded napkin
Sprinkle with scallions and spicy mayo
Accompanied with chili sauce and a lemon wrap
Garnish with chopped parsley

Question 14

Roasted bone marrow

Answer 14

Roared bone marrow
Presented on a steak plate with a side of arugula with lemon garlic oil with parsley and micro greens split in half for ease and convenience
Accompanied with a marrow spoon

Question 15

Steak bacon

Answer 15

2 thick- cut slices (10oz) nueske’s applewood smoke bacon baked with black pepper and brown sugar
Served with micro greens tossed in lemon vinaigrette
Finish with maple glaze

Question 16

Warm butter cake

Answer 16

Traditional yellow cake with addition of whole butter topped with cream cheese mixture and bake individually in a soufflé dish and remove for service cover with raw sugar and caramelized with blow torch finish with vanilla bean ice cream stripped with raspberry sauce
Garnish with orange supremes, slices strawberries and fresh spring of mint

Question 17

Cheesecake

Answer 17

Classic New York cheesecake
Baked with graham cracker crust
Topped with a sweet sour cream icing
Garnish with fresh berries and fresh spring of mint

Question 18

Key lime pie

Answer 18

Fresh key lime custard baked in graham cracker crust topped with raspberry sauce, aerated whipped cream and key lime slices sprinkled with powdered sugar
Garnish with a fresh sprig of mint

Question 19

Crème brûlée

Answer 19

Traditional vanilla custard
Carameliza with raw sugar
Garnish with fresh berries and fresh sprig of mint
Presented with a homemade biscotti cookie ( ocean club only)

Question 20

Chocolate covered strawberries

Answer 20

5 ripe and plumb California long stem strawberries dipped in a semi- sweet chocolate ganache stripe in white chocolate served with a tower of aerated whipped cream
Garnish with chocolate quills, chocolate and heavy cream

Question 21

5 layered chocolate cake

Answer 21

Chocolate cake layered with rich chocolate mousse brushed with citron vodka and frangelico edges are encrusted with cake crumbs served on a round plate striped with chocolate and caramel sauces
Garnish with chocolate shavings, fresh raspberries and a fresh sprig of mint

Question 22

Chocante sin cake gf

Answer 22

Flourless chocolate torte flavored with tuaca and spresso topped with chocolate ganache served on a round plate covered with creme anglaise ( light pouring custard, English cream in French)
Garnish with chocolate quill, fresh raspberries and fresh sprig of mint

Question 23

Pecan pie

Answer 23

Filling made of fresh pecans butter, brown sugar, whole egg, heavy cream, vanilla, granulated sugar and dark Kari syrup baked in a home made pecan graham cracker crust slice 1/4th of pie topped with a scoop of vanilla bean ice cream drizzled with caramel sauce sprinkled with powdered sugar
Garnish with a fresh sprig of mint

Question 24

Profiteroles

Answer 24

3 jumbo cream puffs filled with vanilla bean ice cream covered with dark chocolate sauce served on a large plate surrounding a tower of aerated whipped cream drizzled with caramel sauce sprinkled with powdered sugar
Garnished with a fresh sprig of mint

Question 25

Cherry crisp

Answer 25

Bing cherries cooked with sugar and almond extract topped with a pecan streusels topping( butter, flour and sugar) Served warm topped with a scoop of vanilla bean ice cream
Garnished with a fresh sprig of mint

Question 26

Ice cream

Answer 26

Based in Chicago 3 scoops per order (1 or 2 as well) 14% high butterfat content created a smooth and indulgent product
Garnished with fresh spring of mint

Question 27

Sorbet gf

Answer 27

From Homer’s based in Chicago 3 scoops per order( 1or 2 as well) flavors mango, lemon, and black raspberry
Garnished with a fresh sprig of mint

Question 28

Fresh seasonal berries

Answer 28

May vary slightly upon availability mixture of Fran strawberries, blue berries, raspberries and black berries
Served in small bowl
Garnish with orange supreme and fresh spring of mint

Question 29

Whipped cream

Answer 29

Heavy cream, powdered sugar, and vanilla extract all whipped together accompanied with a served spoon
Offered to guest with dessert