Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
6 Cards in this Set
- Front
- Back
Steak Tartare
|
TT - Four ounces of fresh ground raw Filet Mignon mixed with raw egg, minced red onion, capers, Worcestershire sauce, Tabasco, s&p (Romaine leaf)
|
|
Ahi Tuna Tartare
|
ATT - Four ounces of fresh chopped raw ahi tuna mixed with a citrus oil (orange, lemon & lime zest) and chili flakes. Served with baguette crisps, mango sauce, habanero-avocado salsa and orange segments (chive sticks)
|
|
Cheesesteak Egg Rolls
|
PHILLY - Sliced tenderloin, onions, S&P and white american cheese wrapped in a wonton & fried. Served with Sweet&Spicy chili sauce and honey mustard
|
|
Crispy Shanghai Calamari
|
Tender Point Judith clamari rings and tentacles breaded with flour, parmesan and garlic, deep fried until crispy. Served with sweet chili glaze, bean sprouts, cherry peppers, crushed peanuts & scallions (Chopped parsley, lemon wedge)
|
|
Crab Cake
|
CRAB - 4 oz jumbo lump crab meat mixed with celery, onions, mayonnaise, garlic, bread. Served with 3 sauces - chive infused oil, roasted red pepper aioli, chipotle honey beurre blanc
|
|
Seared Ahi Tuna
|
AHI - 4 oz fresh Ahi rolled in Cajun spices, seared rare. Sliced thin and fanned out over a spicy English mustard sauce. Served with pickled ginger, cilantro and cucumber noodles dressed with a cilantro-lime dressing
|