Category: Apps

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Grilled Octopus Appetizer

Description: lemon anchovy aioli, white cap beans, chickpeas, arugula salad, spicy salsa verde
Date: 6.28.19
Allergens: Garlic, chili, dairy
Plating: Sam’s Platter
 Price:  $                                        14.00
Portion Plate Component
1 leg Poached octopus
1.5 oz. Lemon anchovy aioli
3 oz. Mixed beans for octopus
1 T. Spicy salsa verde
1/4 c. Arugula in lemon garlic vinaigrette

Lightly coat the poached octopus in olive oil, then grill over high heat until becoming a little crispy. Ladle the aioli around the center of the plate, then arrange the beand over the aioli. Place the grilled octopus in the center, and drizzle the salsa verde over. Arrange the arugula over the octopus and serve.

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Chilled Jumbo Asparagus

Description: with whole grain mustard Meyer lemon mousseline.
Date: 3.28.19
Allergens: Dairy
Plating: Sam’s Platter
 Price:  $                                        10.00
Portion Plate Component
9 spears Chilled asparagus
3 oz. Whole grain mustard mousseline

Plate as shown.

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2 – Crabby Deviled Eggs

Description: Hard-boiled eggs mixed with dungeness crab meat and seasonings. Topped with crab meat.
Date: 7.30.18
Allergens: Dairy, chili, onion
Plating: Small oval
 Price:  $                                        10.00
Portion Plate Component
5 each Crabby deviled eggs
sprinkle Paprika
1/2 oz. Crab meat

Select five cooked egg white halves, and fill with crabby egg filling. Top each with a pinch of crab meat. Sprinkle with paprika and parsley.

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Smoked Salmon Appetizer

Description: Cold smoked salmon from Half Moon Bay, sliced thin, topped with dill crème fraiche, minced shallots, and fried capers. Grilled baguette.
Date: 11.5.18
Allergens: Dairy, onion, gluten
Plating: Small round
 Price:  $                                        16.00
Portion Plate Component
3 oz. Smoked salmon
1 oz. Dill crème fraiche
1 Tbl. Minced shallots
2 Tbl. Fried capers
Garnish Minced chives
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Smoked Trout Croistini

Description: Smoked trout flaked over cucumber, radish, and dill crème fraiche on toasted baguette.
Date: 7.26.18
Allergens: Onion, dairy
Plating: Medium oval
PLU:
 Price:  $                                        10.00
Portion Plate Component
5 each Croistini
2 oz Dill crème fraiche
3 each Cucumber slices
2 each Radish slices
1.75 oz Smoked trout

Spoon .4 oz dill crème fraiche on each croistini. Top with alternating cucumber and radish slices. Flake .35 oz trout onto each croistini. Garnish with dill sprigs.

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Calamari Salad

Description: Tender calamari sauteed with garlic and chili, tossed with tomatoes, onions, and herbs in lemon olive oil dressing.
Date: 7.16.18
Allergens: shellfish, garlic, chili
Plating: Salad plate
PLU:
 Price:  $                                        12.00
Portion Plate Component Oz. Count
6 oz. Marinated calamari salad 6.00
half avocado, fanned in quarters 0.50
1 oz. Mixed greens 1.00
1 each lemon wedge 1.00

Taste the marinated salad for salt, pepper, and lemon. Place the greens in the center of the plate, and spoon the calamari into the center. Garnish with lemon wedge and avocado fans.

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Shellfish Cocktails

Description: Choice of crab, crab legs, shrimp, prawns, or oysters served atop crisp lettuce with Sam’s cocktail sauce.
Date: 7.16.18
Allergens: Shellfish, chili
Plating: b&b with cocktail glass
PLU:
 Price:  See below
Portion Plate Component Oz. Price
1 oz. Iceberg chiffonade 1.00
1 oz. Cocktail sauce 1.00
1 each Lemon wedge
pinch Parsley sprigs
Cocktail Portions Qty. Price
Shrimp 2 oz.  $            10.00
Prawn 4 each  $            16.00
Crab 2 oz.  $            19.00
Crab legs 7 each  $            22.00
Oyster 5 each  $            15.00

Build the cocktail as shown: