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