DEL APPETIZERS

  1. RAW OYSTERS ON THE 1/2 SHELL
    1/2 SHELL

    1/2 DOZEN FRESH SHUCKED OYSTERS SERVED ON CRUSHED ICE.

    • MOST STORES SERVE 2 TYPES OF OYSTERS - EAST AND WEST 
    • COCKTAIL SAUCE WITH HORSERADISH, MIGNONETTE,
    • MINI TABASCO, LEMON CROWN, 3 CRACKERS, COCKTAIL FORK

    • WINE PAIRING:
    •   CHARDONNAY (NON OAKED PREF) OR DRY MINERAL WHITE
  2. SHRIMP COCKTAIL
    SHR C 

    TRADITIONAL COCKTAIL SAUCE (KETCHUP, HORSERADISH, LEMON, WORCESTERSHIRE, TABASCO)

    TAIL SIDE TOWARDS GUEST. U-12 SIZE 

    • GARNISH: 
    • X
  3. SHRIMP REMOULADE
    SHR R 

    Creole mustard sauce mayo, creole mustard, horseradish, lemon, celery

    Tail side towards the guest. U-12 size
  4. Shrimp Marinade
    SHR M

    Italian marinade (Olive oil, vinegar, green onion, garlic, creole mustard)

    Interlocked like pretzels
  5. Seafood Plateau (PER PERSON)
    PLATEAU X #

    1 jumbo Claw, Jumbo Shrimp, 2 Oysters, 1 AKC Leg.


    • Garnish:
    •   Cocktail, Remoulade, Mignonette, Dijon Mustard Sauce, mini-Tabasco, Lemon Crown

    • Wine Pair:
    •   Cold beer, Riesling, Chardonnay
  6. STEAK TARTARE
    STEAK TARTARE

    4 oz, beef tenderloin tips, cut into a small dice.

    Mustard, Onion, Capers, Lemon, Tabasco and EGG ALL Pureed.


    Topped with chopped hard cooked egg, black pepper and chopped chives

    wine pair:
  7. Tuna Tartare
    TUNA TARTARE

    4oz raw chopped #1 grade tuna with lime oil, capers, lemon zest, red pepper flakes and red onions, sp

    Served with crostinis & Kalamata Olive Spread

    • Wine Pair:
    •   Sauv Blanc, Chardonnay, Riesling
  8. Wagyu Carpaccio
    PACCIO

    4 oz seared beef tenderloin sliced tissue thin

    Topped with Creole mustard aioli, Parmesan, Capers, Kosher Salt, EVO and served with baguette crisps

    served with artichoke and arugula salad

    "A classic using USDA prime beef"

    • Wine Pair:
    •   Sangiovese, Merlot, Champagne
  9. Stone Crab Claws
    • JUMBO X #
    • LARGE X #
    • MED X #

    STONE CRAB Knuckles & Claws from Florida

    Already Cracked. Medium, Large, or Jumbo Sizes. 

    Served with Classice Dijon Mustard Sauce

    fresh from 10/2015 − 5/15 

    wine Pairing:

    Cold Beer, Riesling, Chardonnay
  10. KING CRAB LEGS
    AKC 

    1 LB GENUINE ALASKAN KING CRAB LEGS

    SERVED CHILLED AND ALREADY HAND CUT OPEN WITH THE TENDON REMOVED. "LABOR FREE"

    SAUCES VARY PER STORE:

    • WINE PAIR:
    •   SAUV BLANC, CHENIN BLANC
  11. BACON , THICK CUT , AU POIVRE
    BACON

    • 1" thick bacon
    • Applewood smoked, black pepper crusted
    • Bourbon Molasses glaze
    • Pickled Fresno Chil's thinly sliced on top

    bacon squared

    wine pairing:
  12. cheesesteak eggrolls
    PHILLY

    • 2 Full size cheesesteak eggrolls sliced on the bias
    • Drizzled with sweet & Spicy chili sauce and honey mustard sauces

    made with beef tenderloin

    • wine pair:
    •  Merlot, Syrah
  13. Crab Cake
    CRAB

    • 4 oz baked jumbo lump crab
    • Blended with fresh basil, red bell pepper, celery, onions and a hint of mayo & bread crumbs. 

    SERVED on Cajun lobster sauce

    Baked not fried, Served over a creamy cajon lobster sauce


    • Wine Pair:
    •   Chardonnay, Champagne, Viogner
  14. Fried Oyster
    OYS

    7-8 Oysters, LIGHTLY breaded and deep fried. 

    served with traditional tartar & Cocktail Sauces

    "Juicy gulf oysters lightly battered and flash fried."

    • Wine Pair:
    •   Chardonnay, Aligote (Spanish WHite)
  15. Shanghai Calamari
    CAL 

    Lightly breaded and fried rings..no tentacles

    tossed in sweet chili sauce, green onions, sesame seeds, bean sprouts, roasted pnuts, cherry peppers. 

    • wine pairing:
    •   Merlot , Syrah
Author
Dot1968b
ID
312371
Card Set
DEL APPETIZERS
Description
DEL FRISCO'S APPETIZERS
Updated