Chart House Appetizers

2 oz of sliced, seared Ahi Tuna with fresh avocado slices drizzled in soy glaze and served on a bed of kim-chee slaw; paired with 2 oz of Tuna Tartare tossed in pico de gallo and soy glaze drizzled with kim-chee drizzle, wasabi cream and served with plantain chips.

Garnish: sesame seeds, cilantro sprig

Plate: rectangular

U-15 Shrimp served chilled on a bed of ice, accompanied by cocktail sauce

Garnish: Julienne green onion, lemon or chopped cilantro, lemon wedge, 2 cracker packets

Plateware: black square, glass bowl or 12" round plate jerba glass

A layer of jumbo lump crab meat mixed with lightly spiced remoulade, a layer of fresh mango relish (mango, red bell pepper, red onion, and jalapeno) and a layer of fresh diced avocado

Garnish: basil oil, sweet potato crisps

Remoulade: mayo, cajun seasoning, a hint of cayenne pepper, capers, garlic powder, sweet pickle reslish and lemon juice

mayo, cajun seasoning, a hint of cayenne pepper, capers, garlic powder, sweet pickle reslish and lemon juice

mayonaise and ciracha

1/2 dozen freshly shucked blue point oysters. Served chilled on crushed ice and blue rock salt with coktail sauce with a dollop of horseradish

Garnish: lemon, parsley sprig, cocktail fork

Plate: large round, stainless steel plate

Come from North East US, mainly Connecticut

4 spring rolls (2 full rolls cut in half) in rice paper with lobster meat, shrimp, capellini noodles and fresh vegetables drizzled in kim-chee sauce and soy glaze. Served with citrus chili dipping sauce.

Vegetables: cabbage, carrots, red bell pepper & cucumber

Garnish: Chopped cilantro & red bell pepper mix

Plateware: rectangle plate

3 oz each of roasted red pepper hummus, edamame hummus and traditional Mediterranean hummus accompanied with grilled pita and plantain chips

Garnish: basil oil, chopped cilantro & red bell pepper mix

Plateware: rectangle plate, paper-lined chip cone

8 oz Calamari, red peppers, carrots, sweet potatoes and fresh jalapeno slices lightly breaded with rice flour and fried. Served with maranara and citrus chili sauce

Garnish: chopped chives

Plateware: tear drop plate

5 Jumbo Asparagus Spears, breaded with parmesan panko and lightly fried, topped with blue cheese butter, dice fresh tomatoes and lemon shallot butter

Garnish: chopped chives

Plateware: tear drop plate

5 oz jumbo lump crab cake baked and drizzled with tangy mustard sauce

Garnish: lemon oval, chopped cilantro & red bell pepper mix

Plateware: black square plate

4 toast Points topped with prosciutto, melted Fontina cheese and diced tomatoes with basil drizzled with balsamic glaze. Served on a bed of Arugula and baby spinach tossed in a truffle lemon vinaigrette

Garnish: crispy leeks, crispy proscuitto

Plateware: rectangle plate

One pound (appros 20/22) blue shell mussels sauteed in garlic and sherry wine or tomato basil, garlic, chopped parsley and white wine.

Ask: garlic sherry or tomato white wine?

Garnish: lemon, parsley, cocktail fork

Plateware: white pasta bowl

5 crab stuffed button mushrooms, baked and stopped with Pontchartrain sauce and parmesan cheese, served over warm Pontchatrain (white wine) sauce and sprinkled with paprika

Garnish: chopped chives, lemon oval

Plateware: au gratin dish with underliner

Thick, creamy New England style chowder with chopped clams, potatoes, celery and thyme

Garnish: chopped chives; offer fresh ground pepper

• Plateware: pewter crock with underliner
• preset soup spoon