0
Q
Shrimp cocktail
* one of our signature dishes
A
- 3 pieces of U-7 black tiger shrimp
- Boiled in salt and Zatarain’s Seasoning then chilled
- Served in a glass supreme dish smoking with dry ice
- Accompanied with cocktail sauce, atomic horseradish and lemon wrap
- Garnished with chopped parsley
1
Q
Caviar
A
- Accompanied with chopped red onion, egg whites, egg yolks, parsley and capers, sour cream, blinis and toast points
- Presented with a mother of pearl spoon (must be returned to chef by server!)
2
Q
Snow crab claw
A
- 1-2oz. Canadian snow crab claws
- Cooked then chilled
- Cap removed for ease and convenience
- Ordered individually
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and cocktail fork
- Garnished with red and green seaweed, caper berries, and chopped parsley
3
Q
Lobster cocktail
A
- 1 1/4 lb. Live Maine lobster
- Cooked then chilled
- Split down the middle
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
4
Q
Chilled Alaskan King crab legs
A
- 1/2 lb. merus section (largest and most meat filled section) of Alaskan Red King crab legs
- Cooked then chilled
- Split for ease and convenience
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
5
Q
Alaskan red king crab claws (broiler claws)
A
- U-5/7 Alaskan Red King crab claw
- Cooked then chilled
- Cap removed for ease and convenience
- Ordered individually
- Served in a Cors bowl on crushed ice
- Accompanied with cocktail sauce, mustard sauce, atomic horseradish, lemon wrap, shell cracker and a cocktail fork
- Garnished with red and green seaweed, caper berries and chopped parsley
6
Q
Dungeness crab cocktail
A
5 oz. of chilled Dungeness fry leg* crabmeat
• Served in a glass supreme dish smoking with dry ice
• Accompanied with cocktail sauce, mustard sauce and lemon wrap
• Garnished with chopped parsley
7
Q
Seasonal oysters on the half shell
A
- 6 seasonal oysters on the 1/2 shell
- Chilled
- Served over a metal platter on crushed ice
- Topped with a hint of ground black pepper
- Accompanied with cocktail sauce, atomic horseradish, red and green Tabasco, lemon wrap and cocktail fork
- Garnished with chopped parsley
9
Q
Seared Ahi tuna
A
- 4oz (appetizer) or 9 oz. (entrée) raw sashimi grade Hawaiian Bigeye/Ahi Tuna
- Rolled in Cajun spices and black sesame seeds
- Seared rare
- Sliced Sashimi style
- Layered atop an Asian slaw (julienne of daikon root, carrots, sugar snap peas, and red onions)
- Served on a room temperature deep square plate (appetizer) or a large platter (entrée)
- Finished with ginger soy sauce and beer mustard sauce
- Garnished with scallions
- Accompanied with pickled ginger, wasabi and chopsticks
- Beer mustard sauce- light lager, Coleman’s dry mustard and soy sauce
- Ginger soy sauce- ginger, soy sauce, brown sugar and pineapple juice
10
Q
Ahi tuna tartare
A
- 4oz of finely chopped raw sashimi grade Hawaiian Bigeye/Ahi Tuna
- Tossed in a Sambal chile sauce
- Layered atop spicy avocado salsa and crushed wontons
- Served on a small square plate
- Drizzled with Sambal garlic aioli
- Finished with scallions
- Sambal - traditional Vietnamese condiment of Red Thai chilies and vinegar
- Sambal Chili Sauce- Sambal, green and white onions, salt and sesame oil
- Sambal Garlic Aioli- Sambal, whole eggs, olive oil pomace, garlic, lemon juice, Dijon mustard
- Spicy Avocado Salsa- Chopped avocado, cilantro, jalapeño, tomatoes, green and white onions, canola oil, lime juice, salt, Sambal and Sake
11
Q
Beef carpaccio
A
- 5oz. of prime sirloin and/or ribeye
- Served raw and thinly sliced
- Presented on a large oval platter
- Drizzled with extra virgin olive oil
- Seasoned with sea salt and fresh cracked black pepper
- Finished with capers and shaved Grana Padano
- Accompanied with baby arugula salad and 4 crostinis
- Baby Arugula Salad- baby arugula, parsley leaves, chopped capers, shaved Grana Padano and lemon vinaigrette
12
Q
Smoked salmon
A
5oz thinly sliced smoked Norwegian salmon
• Served on a large platter
• Accompanied with sliced cucumber, capers, minced red onion, toasted brioche and a dill cream sauce (sour cream, buttermilk, garlic, dill, chives, lemon juice and salt)
• Finished with fresh dill
13
Q
Sautéed shrimp
A
- 3 U-7 Black Tiger butterflied shrimp
- Sautéed in spicy garlic butter sauce (white wine, butter, garlic, salt, rosemary, and cayenne pepper)
- Presented in a warm large bowl atop 3 pieces of garlic cheese bread
- Garnished with chopped parsley
14
Q
Sautéed sea scallops
A
- 3 (appetizer) or 5 (entrée) U-10 sea scallops from S. Georges Bank
- Pan seared in clarified butter and set aside
- Vine-ripened tomatoes, minced garlic and shallots are sautéed then deglazed with lemon juice and white wine.
- Sauce is finished with melted garlic herb butter and parmesan cheese
- Scallops and sauce are combined
- Presented in a warm large bowl atop 3 pieces of garlic cheese bread
- Garnished with chopped parsley
- Garlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley
15
Q
Oysters Rockefeller
A
- 6 seasonal oysters on the 1/2 shell
- Smothered in spinach, butter, bacon, white onion, and garlic
- Topped with Fontina, Grana Padano parmesan and Pecorino Romano
- Broiled until golden brown
- Presented atop rock salt on a hot round plate
- Accompanied with a lemon wrap
- Garnished with chopped parsley
16
Q
Steak sashimi
A
- 4oz filet
- Rolled in Cajun spices
- Seared rare in sesame oil
- Sliced sashimi style
- Layered atop wasabi mashed potatoes
- Served on a deep square plate
- Finished with ginger soy sauce, beer mustard sauce and chopped scallions
- Accompanied with pickled ginger and wasabi
17
Q
Crab cake
A
- 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 a side of remoulade and a lemon wrap
- Finished with chopped parsley
- Crab cake- Colossal lump crab meat, mayonnaise, whole egg, Worcestershire, saltines, scallions, old bay, parsley, onion powder, cayenne pepper, and salt
18
Q
Bone Marrow
A
- 2 femur canoe cut beef bones (small portion includes 1 bone)
- Oven roasted with garlic herb butter, salt and black pepper
- Topped with additional garlic herb butter then broiled
- Presented on an oval plate
- Accompanied with 3 sliced baguettes grilled with extra virgin olive oil, salt and black pepper
- Served with baby arugula salad (not included with small portion)
19
Q
Jumbo lump crab stuffed mushrooms
A
- 5 jumbo white mushroom caps
- Filled with sautéed crab mixture (lump crabmeat, butter, garlic, onion, celery, bell pepper, scallions, parmesan cheese, whole egg and breadcrumbs)
- Topped with parmesan cheese
- Broiled to golden brown
- Served in hot sauté pan
- Accompanied with lemon wrap and serving spoon
- Garnished with chopped parsley
20
Q
Escargot
A
- 6 Helix snails
- Rolled in a veal demi, topped with garlic butter and baked in an escargot dish
- Served on a round plate
- Accompanied with a puff pastry
- Garnished with chopped parsley
- Helix Snails- Premium garden snail from Burgundy, France known for being plump and tender
- Veal Demi- Roasted veal bones, tomato paste, carrots, celery, white onion, wheat flour, sugar and spices
- Garlic Butter- Garlic, butter, Italian parsley, salt & pepper
21
Q
Steamed mussels
A
- 1 Ib. of black mussels from Prince Edward Island
- Sautéed in garlic, shallots, white wine and mirepoix (celery, carrots and yellow onions)
- Served in a warm large bowl
- Finished with oven-dried tomatoes, croutons and white wine butter (butter, lemon juice, shallots, brandy, garlic, salt, dry mustard, white wine, basil, oregano, thyme, and black pepper)
- Accompanied with cocktail fork and a lemon wrap
- Garnished with chopped parsley
22
Q
Vanilla battered shrimp
A
- Dipped in a vanilla bean batter and fried
- Served on a deep square plate
- Accompanied with cocktail sauce, mustard sauce and lemon wrap
- Garnished with chopped parsley
- Vanilla bean batter- beer, tempura flour, ground vanilla bean
23
Q
Fried calamari
A
- 12 oz of calamari rings marinated in buttermilk
- Tossed with house seasoned flour (all-purpose flour, cajun seasoning, black pepper and cornstarch)
- Lightly fried
- Served on a deep square plate
- Sprinkled with Cajun seasoning
- Accompanied with a side of spicy garlic aioli and a lemon wrap
- Garnished with chopped parsley
mastro's
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Decks in class (12)
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