Cold Surf and Turf

CHEF’S NOTES:

• This meal is designed to be eaten completely cold. Please ensure all proteins and vegetables are completely cooked and seasoned for cold consumption
• It’s recommended that the roll is wrapped separately to maintain freshness

INGREDIENTS (In Order):

1. Filet Sliced (Qty: 4 oz.)
   Product Spec: Grilled
   Packaging Procedure: Place lids on ramekins
2. U 10-12 Shrimp or Dry Diver Scallops (Qty: 4 oz.)
   Product Spec: Peeled, Deveined, Seasoned and Grilled
   Packaging Procedure: Wrap and heat shrink tray
3. Grilled Vegetables: Include Zucchini and Yellow Squash (Qty: 4 oz.)
4. Salad: Garden or Caesar (Qty: 5 oz.)
5. Balsamic Vinaigrette or Caesar (Qty: 2 oz.)
   Product Spec: Chef’s recipe
   Packaging Procedure: Do not fill to the top
6. Horseradish Cream Sauce (Qty: 2 oz.)
7. Garnish, Mesclun Mix or Bibb Lettuce (Qty: 1 ea.)
8. Lemon Circle (Qty: 1 ea.)
   Product Spec: Lemon Outer, Seedless
9. Artisan Bread Roll (Qty: 1 ea.)
   Product Spec: Chef’s recipe
10. Butter (Qty: 1 ea.)
    Product Spec: Butter Pat (PC)
11. Ti or Banana Leaves (Qty: 1 ea.)
    Product Spec: Leaf Liner

SERVICE & PLATING WARE:
1 Large Tray
2 – 2 oz. Ramekins
1 Small Bowl