Appetizers / Soups & Salads
*All Salads and Lobster Bisque should be offered fresh cracked pepper when delivered to tables
Shrimp & Crab cake
Description: 6 ounce crab and Shrimp cake consisting of equal parts of chopped shrimp and lump blue crab. 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
Sichuan Kung Pao Shrimp
Description: 7oz. crispy fried shrimp tossed in sweet spicy-chili sauce, bell peppers, and spicy cashews.
Garnish: Chives and fried wontons
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.
Fire Back Question: N/A
Allergies: shellfish, gluten, nuts, onions, garlic, soy
Station: Hot apps
Cook Time: 12 minutes
Table marking: Fork, butter knife, share plates
“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 wrap, 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 BBQ CHICKEN BITES
Description: 7 ounces, boneless, breaded, fried (can be grilled with no breading), tossed in a sweet chili pineapple bbq sauce, served with a ramekin of jalapeno ranch
Garnish: Jalapeno ranch ramekin and 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
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
KG’S SIGNATURE LOBSTER BISQUE
Description: 8 ounces of our classic lobster bisque topped with 1 oz of lobster made by roasting lobster shells and making a fresh lobster stock.
This process takes about 7 hours from start to finish. Served with chunks of lobster. Sherry offered tableside.
Garnish: chives
Additional Information: *The term Bisque in French cooking means to cook twice. “Bi” for twice “que” for referencing “cooking”. In this sense, the traditional way to make a lobster bisque is to saute the shells (first portion of cooking) as this extracts flavor of the shells, and then simmers with mirepoix, fennel and aromatics to make a lobster stock. (the second portion of the cooking)
From there, that stock is thickened with roux and forms the basis for the soup. This is now called Lobster Veloute’
Traditionally, to turn Veloute into Bisque, you simply need to add heavy cream. Here with lobster bisque, we not only add cream, but we also add sherry, paprika and salt to season the bisque.
*Sherry is is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain – lobster is a classic flavor pairing
Fire Back Question: Would you like some sherry with your lobster bisque?
Allergies: Gluten, dairy, shellfish, onion, garlic
Station: Expo
Cook Time: 1-2 minutes
Table marking: Soup spoon
classic french onion
Description: 8 ounces of deeply caramelized sweet onions simmered in beef stock and fresh herbs. Topped with 2 garlic parmesan crostinis and 2 slices each of Gruyere Cheese (Swiss) THEN mozzarella cheese.
Garnish: Chives
Additional Information: *We put the mozzarella cheese on top because it browns nicer The guest can order this without the cheese or the crouton.
Fire Back Question: N/A
Allergies: Gluten (croutons only), onion, dairy (cheese only)
Station: Sides
Cook Time: 5 minutes
Table marking: Soup spoon
Classic Romaine caesar
Description: Romaine lettuce tossed in homemade caesar dressing with a roasted tomato tapenade, garlic parmesan crostini, and Grana Padana cheese.
Garnish: N/A
Additional Information: *Caesar dressing consists of egg yolk, anchovies, garlic, shallots, lemon juice, worcestershire sauce, extra virgin olive oil, dijon mustard, red wine vinegar, parmesan cheese
*Roasted tomato tapenade consists of roasted Roma tomato, chopped fresh anchovies, kalamata olives, roasted garlic cloves, chive, lemon zest, and extra virgin olive oil.
Fire Back Question: N/A
Allergies: Gluten, dairy, fish, egg, garlic (in dressing)
Station: Salads
Cook Time: 6-8 minutes
Table marking: Fork, butter knife
roasted beet and burrata
Description: 4oz burrata ball, orange and citrus segments, spring mix, red onion, pistachios, roasted fennel, heirloom tomato, with a Balsamic Citrus Vinaigrette.
Garnish: Olive oil and tarragon, micro-planed lemon zest, sea salt
Additional Information: *Baby kale is tossed in olive oil, salt, pepper, and lemon juice.
*The original meaning of “burrata” meant buttered which refers to the soft creamy inside of the burrata cheese. It has a “shell” of fresh mozzarella and inside consists of strachiatella cheese and cream.
*Add prosciutto (four slices) for additional $4
Fire Back Question: Would you like to add prosciutto???
Allergies: Dairy, nuts, onion and garlic
Station: Salads
Cook Time: 8-10 minutes
Table marking: Fork, butter knife
FIELD GREEN SALAD
Description: Spring mix tossed in a Champagne vinaigrette dressing with cucumbers, baby heirloom tomatoes, shaved radishes, garlic parmesan crostinis, red onions, and shredded carrots. A simple, easy, fresh salad.
Garnish: N/A
Additional Information: N/A
Fire Back Question: N/A
Allergies: Onion, garlic, citrus (dairy and gluten croutons)
Station: Salad
Cook Time: 5 minutes
Table marking: Fork, butter knife
crispy iceberg wedge
Description: Baby iceberg lettuce, cherry tomatoes, frizzled onion and raw red onion, warm bacon lardons, topped with buttermilk blue cheese dressing, cold pressed extra virgin olive oil and aged balsamic
Garnish: Chives
Additional Information: N/A
Fire Back Question: N/A
Allergies: Onion, pork, dairy
Station: Salad
Cook Time: 4 minutes
Table marking: Fork, Steak knife
THAI NOODLE SALAD WITH GRILLED TENDERLOIN
Description: 6 ounces of seared sliced tenderloin with an Asian slaw, avocado, heirloom tomatoes, mango, cucumber, and scallions, tossed in a Thai peanut vinaigrette. This salad is on the Oceanside menu but it is also on the Prime Menu but without the Steak!!
Garnish: Cilantro, lime wedge
Additional Information: *Asian slaw contains julienne carrots, broccoli, kale and cilantro
Fire Back Question: Desired steak temperature?
Allergies: Nut, avocado, mango, onion, gluten, garlic, egg
Station: Salad
Cook Time: Based on desired cook temperature approximately 10-16 minutes
Table marking: Steak knife
hearty chopped KALE SALAD
Description: Super food salad consisting of chopped kale, shaved Brussel sprouts, broccoli slaw, quinoa, baby heirloom tomatoes, spiced cashew, feta cheese, dried cranberries, carrots, and blood orange vinaigrette.
Garnish: N/A
Additional Information:
The Kale, Broccoli Slaw, Carrots and Brussel Sprouts cannot be removed as they are mixed already, they can remove any of the other items or change the type of lettuce to Spring Mix, Iceberg, or Romaine.
Fire Back Question: N/A
Allergies: Dairy, nut, onion
Station: Salad
Cook Time: 4 minutes
Table marking: Fork, butter knife
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
BOARDWALK FRIED LOBSTER TAIL
Description: 7oz Cold 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
Dont forget the HOT TOWEL SERVICE
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