Seafood Tray for 1

CHEF’S NOTES:

Lobster meat must be separated from the shell and placed back for serving ease and presentation

• Utilize knotted pick in salmon to protect shape when wrapped
• The Ceviche and Smoked Salmon are considered Regional Offerings. These can be substituted with but not limited to:
• Smoked Trout
• Smoked Tuna
• Seared or Marinated Scallops
• Lump Crab
• All items must be fully cooked and seasoned to be eaten cold

INGREDIENTS (In Order):

1. U-10 Shrimp (Qty: 3 pcs.)
   Product Spec: Steamed, Peeled and Deveined to Tail
   Packaging Procedure: Place lids on ramekins
2. Lobster Tail (Qty: 1 ea.)
   Product Spec: 6-7 oz. Tail, cut in half
3. Seafood Ceviche (regional 1) (Qty: 2 oz.)
   Product Spec: Can also include shrimp, scallops, etc. with regional flavors
   Packaging Procedure: Wrap tray in single layer cling wrap and heat shrink
4. Smoked Salmon (regional 2) (Qty: 2 oz.)
   Product Spec: Rose/Floret
5. Cocktail Sauce (Qty: 2 oz.)
6. Mini Bottle of Tabasco (Qty: 1 ea.)
7. Lemon Circle (Qty: 1 ea.)
   Product Spec: Lemon Side Seedless
8. Garnish, Dill Sprig (Qty: 1 ea.)
9. Tea Leaf or Banana Leaf (Qty: 1 ea.)

SERVICE & PLATING WARE:
1 Small Tray
1 ea. Knotted Pick
3 – 2 oz. Ramekins