HH - Lunch - Prime -Appetizers
boom boom Shrimp
Description: 6 oz. crispy fried shrimp (41/50) tossed in either Sweet Chili Sauce or Sichuan Kung Pao Sauce served over crispy wont ton strips with julienned Green and Red Bell Pepper. Garnished with Chopped Chives.
Garnish: Chives
Additional Information:
Kung pao sauce: is one of the popular home style stir fry sauces in Szechuan cuisine. Kung pao sauce has two layers of flavor, one is from spices and the other one is from a balance via soy sauce, vinegar and sugar. Firstly, we fry garlic, ginger and scallion with dried red pepper. This taste is called as “胡辣味”，which means fried chili pepper taste. To get this unique taste, the dried chili pepper should be fried until dark red. Some restaurants add un-fried red chili pepper to add some red color but they cannot bring the right flavor.
The second layer is a balanced sauce made from sugar, vinegar and soy sauce with starch. Starch works as a thickener and help the sauce sticking to the ingredients.
Sweet Chili Sauce: Mayo, Rice Vinegar, Sambal Oelek Hot Sauce, Sesame Oil, Sweet Chili Sauce, Black & White Sesame Seeds.
Fire Back Question: N/A
Allergies: Shellfish, Gluten, Sesame, Onions, Garlic, Soy
Station: Hot apps
Cook Time: 6-8 minutes
Table marking: Fork, butter knife, share plates
Boneless CHICKEN wings
Description: 7 ounces, boneless, breaded, fried (can be grilled with no breading), tossed in either a Tropical BBQ Sauce or Buffalo Sauce.
If Served with Tropical BBQ Sauce it will also come with pickled onions and ramekin of Jalapeno Ranch.
If Served with Buffalo sauce it will come with 5-6 celery sticks and blue cheese dressing.
Garnish: Chives
Additional Information: N/A
Fire Back Question: N/A
Allergies: Soy, gluten, dairy
Station: Back line
Cook Time: 8-12 minutes
Table marking: Sharing plate
Don’t forget the HOT TOWEL SERVICE
Floribbean broiled shrimp-pineapple skewers
Description: 2 ea Shrimp Skewers (16/20) peeled deveined and tails off with red bell pepper and pineapple chunks, seasoned with Tajin and served with a Coconut Rum sauce over field greens.
Garnish: Micro Cilantro Paprika Oil
Additional Information:
Fire Back Question:
Allergies: Shellfish, onion, garlic, dairy, citrus
Station: Expo
Cook Time: 7-9 minutes
Table marking:
Don’t forget the HOT TOWEL SERVICE
baked scallops & shrimp au gratin
Description: 3 oz Bay Scallops, 3 oz Shrimp (41/50) sauteed in a scallop veloute smothered with swiss and mozzarella cheeses garnished with chives.
Garnish: Chives
Additional Information: Bay Scallops generally are smaller than sea scallops typically around 1/2 inch to 1 inch in size. Bay Scallops are known for their sweet delicate flavor and tender texture.
Fire Back Question: N/A
Allergies: Onion, Dairy, Garlic, Gluten
Station: Hot Apps
Cook Time: 10-12 minutes
Table marking: Dinner Fork
*Gluten Free
blue crab dip
Description: 4 oz blue crab, with cream, parmesan, white shredded cheddar cheeses. Served with Yellow tortilla chips
Garnish: Chives
Additional Information:
Fire Back Question: N/A
Allergies: Gluten, dairy, onion, garlic, Citrus
Station: Hot Apps Back Line
Cook Time: 11-13 minutes
Table marking: Fork, butter knife
*Gluten Free
Don’t forget the HOT TOWEL SERVICE
“EL TORO” CALAMARI
Description: Named after the bull (El Toro), our flash fried 10 ounces of calamari is served with pomodoro sauce on the bottom of the plate, then the calamari is placed over the sauce. The calamari are drizzled with roasted garlic aioli, topped with chopped Giardiniera, Grana Padana cheese and parsley. Great to offer as an app to share for the table.
Garnish: Lemon wedge, parsley
Additional Information: *Aioli is a mayonnaise style sauce usually seasoned heavily with garlic
Giardineira ~ Celery, Red Onion, Red Bell Pepper, Yellow Bell Pepper, Carrots,
*Pomodoro Sauce is a thick and flavorful Italian pasta sauce recipe made with tomatoes, onion, garlic, basil, and red pepper flakes.
Fire Back Question: N/A
Allergies: Fish, gluten, garlic, dairy, peppers
Station: Hot Apps
Cook Time: 5 Minutes
Table marking: Share plate, fork
tropical sticky ribs
Description: 5 each Crispy Ribs with a Tropical BBQ Rum sauce seasoned with Salt & Pepper with a garnish of Toasted Almond Slaw and Chopped Scallions.
Garnish: Chopped Scallions
Additional Information: Ribs are marinated in Brown Sugar, Paprika, Smoked Paprika, Black Pepper, Granulated Garlic, Chili Powder, Cayenne Pepper, Onion Powder, and salt. Ribs are slow cooked for 3 hours.
Tropical BBQ Rum Sauce: Rum, Pineapple, Dark Brown Sugar, Honey, Ketchup, Chili Sauce, Worcestershire, Jerk Marinade, Garlic Powder, Onion Powder, Curry Powder, Salt.
Fire Back Question:
Allergies: Gluten(in sauce) Garlic, Onion, Pork, Citrus
Station: Hot Apps
Cook Time: 6-8 minutes
Table marking: Share Plates
Don’t forget the HOT TOWEL SERVICE
PEI SAUTÉED MUSSELS
Description: 1 pound of Prince Edward Island (PEI) mussels, served with roasted Roma tomatoes, shallots, fresh basil, garlic lemon butter sauce, and fresh lemon. Served with fresh baked sourdough bread that has been sliced then grilled.
Garnish: Fresh basil, lemon wrap
Additional Information: N/A
Fire Back Question: N/A
Allergies: Garlic, dairy, shellfish, gluten (bread only)
Station: Sides
Cook Time: 10-12 Minutes
Table marking: share plate, spoon, and cocktail fork for each guest ~ The Kitchen will send out the Shell Bowl Lemon and Large Spoon
Don’t forget the HOT TOWEL SERVICE
baja style ceviche tostada
Description: Shrimp, Scallops, Calamari, Citrus, Garlic, Ginger, Cucumber, Onions, Tomatoes, Carrots, Cilantro, Avocado Crema, and Baja Sauce on a Fried Corn Tortilla (Tostada-Gluten free)
Garnish: Micro Cilantro
Additional Information: Gluten Free
Fire Back Question: N/A
Allergies: Shellfish, Citrus, Onion, Garlic, Dairy
Station: Raw Bar
Cook Time: 6-8 minutes
Table marking: N/A
DON’T FORGET ~ HOT TOWEL SERVICE
CHILLED KEY WEST PINKS PEEL & EAT SHRIMP
Description: 1/2 lb. OR 1lb. (Size U-16/20) Cooked Key West Pink Shrimp seasoned with Old Bay seasoning. Served with cocktail sauce & Key Lime Cognac Mustard.
*U/# is a measure of size, and indicates how shrimp are in a pound.
Garnish: Cocktail sauce, lemon wrap
Additional Information: You like 1/2 lb. or a Full 1 lb.?
Fire Back Question: N/A
Allergies: Shellfish, fish (in Worcestershire within cocktail sauce)
Station: Raw bar
Cook Time: 5 minutes
Table marking: Cocktail fork
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
*Gluten Free
DON’T FORGET ~ HOT TOWEL SERVICE
Chilled Jonah Crab Claws
Description: Chilled or Warm Jonah Crab Claws Crab 5 - 6 each or about 1LB.
Served chilled over ice with Lemon, Cocktail Sauce and Key Lime-Cognac dipping sauce.
Served Warm with Drawn Butter and Lemon.
Garnish: Lemon Wedge and Kale
Additional Information:
Fire Back Question: N/A
Allergies: Shellfish, Citrus, Dairy (alcohol in the Key Lime Cognac sauce)
Station: Raw Bar
Cook Time: 3-5 minutes
Table marking: N/A
*Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
MIDDLENECK CLAMS
Description: Juicy, plump clams served raw on a half shell. Also available simply steamed, or in garlic butter. Clams are served by the half or full dozen you can order 6 or 12. You cannot order Clams by the each.
Garnish: Lemon Wedges and parsley
Fire Back Question: How would you like those prepared? Raw or Steamed?
Allergies: Shellfish, garlic, onion, Dairy when served with butter *GLUTEN FREE*
Station: Raw bar
Cook Time: 8-10 minutes
Table marking: Cocktail Fork
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
*Gluten Free