2024 Lunch & Prime Menu
Appetizers -Indulgences
CATALAN GRILLED OCTOPUS
Description: 4 oz Succulent charred Spanish octopus served over crispy potatoes, Romesco puree, marinated heirloom tomato, Marcona almonds
Garnish: Grilled lemon half
Additional Information: The Octopus is Prepared by Sous Vide first then chargrilled. The Sous Vide is a Water Bath preparation where the protein is placed in a vacuum sealed bag and then the water is heated to a degree that will then cook the protein this procedure allows the protein to hold more moisture than other cooking methods.
Romesco Puree is Almonds, Canola Oil, Hot Cherry Peppers, Salt & Pepper, Ancho Chile Spice, Roasted Tomatoes, Sherry Wine Vinegar, Toasted Sourdough
Fire Back Question: N/A
Allergies: Seafood, Citrus, NUTS Gluten because of the Romesco Sauce
Station: Apps
Cook Time: 6-8 min
Table marking: Table Fork and Knife
PORCINI RUBBED LAMB CHOPs
Description: 3 Australian single bone lamb chops seasoned with salt, pepper and porcini rub served over mixed greens, chimichurri marinated tomatoes, extra virgin olive oil, and 12 year aged balsamic.
Garnish: Chopped parsley
Additional Information: Porcini dry rub consists of mushroom powder, cocoa powder, crushed red pepper flake, granulated garlic, sugar, salt and black pepper.
Fire Back Question:Served Medium rare unless requested otherwise. Desired cook temperature?
Allergies: Mushroom and garlic
Station: Broiler
Cook Time: 8-12 minutes based on temperature
Table marking: Steak knife
*Gluten Free
Dont forget the HOT TOWEL SERVICE
Crab cake
Description: 6 ounce Crab cake consisting of lump blue crab red peppers, mayonnaise, chives, egg, tabasco, whole grain mustard, salt and lemon juice . Served with remoulade and fresh lemon.
Garnish: Chives
Additional Information: What makes our Crab Cake unique is there is NO breading in our mixture. We only use a slight amount of Panko breadcrumbs to crust the Crab Cake’s exterior. It is held together by egg and mayonnaise with red peppers in the mixture. It is delicate and falls apart when cut
Fire Back Question: N/A
Allergies: Shellfish, eggs, peppers, garlic, onion gluten. (Can be made without breadcrumbs to avoid gluten allergy)
Station: Hot Apps
Cook Time: 8-12 Minutes
Table marking: Share plate, fork
BOARDWALK FRIED LOBSTER TAIL
Description: 7oz Spiny warm water lobster tail lightly battered deep fried and plated with the shell of the tail attached with garnish of field green salad with our secret lobster sauce!
Garnish: small portion of field greens
Additional Information: Tail does not have to be fried it can be broiled price stays the same
Fire Back Question: None
Allergies: Shellfish, Lobster
Station: Apps
Cook Time: 6-8 min
Table marking: Cocktail Fork & Dinner Knife
AHI TUNA NACHOS
Description: 4 oz of marinated raw Ahi Tuna, wakame salad, avocado, scallions, jalapeños, sweet soy, truffle aioli, pink ginger aioli, sesame seeds, and cilantro served on top of fried wonton chips.
Garnish: N/A
Additional Information: N/A
Fire Back Question: N/A
Allergies: Seafood, gluten (Won Ton Chips and in the sweet soy), onion (scallions), avocado, soy, peppers, mushrooms (truffle aioli) garlic & eggs (in aioli)
Station: Raw bar
Cook Time: 8-10 minutes
Table marking: Share plate