| Description: | iceberg, tomatoes, cucumber, egg, louie sauce |
| Date: | 12.25.18 |
| Allergens: | Shellfish, onion, garlic, dairy |
| Plating: | Tavern plate |
| Price: | $ 16.00 |
| Portion | Plate Component | ||||
| 4 oz. | Iceberg chiffonade | ||||
| 2 oz. | Cherry tomatoes, halved | ||||
| 2 oz. | Persian cucumbers, sliced | ||||
| 1/4 each | Avocado, fanned | ||||
| 1/2 each | Soft boiled egg | ||||
| 4 oz. | Bay shrimp | ||||
| 2 oz. | Louie sauce | ||||
| 1 each | Lemon wedge | ||||
Arrange the lettuce in the center of the plate, then arrange the tomatoes, cucumbers, egg, and avocado as shown. Squirt 1/2 oz. of Louie sauce over the lettuce, then arrange the shrimp over the top. Garnish with a lemon wedge.