| Description: | Chosen seafood served on a bed of iceberg lettuce with louie sauce. Garnished with toamtoes, cucumber, avocado, and hard boiled egg. |
| Date: | 6.26.18 |
| Allergens: | |
| Plating: | Entree Oval |
| PLU: | |
| Price: | See below |
| Portion | Plate Component | Oz. | Count | ||||
| 4 oz | Iceberg chiffonade | 4.00 | |||||
| 1.5 oz | House vinaigrette | 1.50 | |||||
| 2 oz | Cherry tomatoes, halved | 2.00 | |||||
| 1 1/2 oz | Cucumbers, sliced 1/8″ | 1.50 | |||||
| 1/2 each | Hard boiled egg | 0.50 | |||||
| 1/4 each | Avocado, fanned | 0.25 | |||||
| 2 oz | Louie sauce | 2.00 | |||||
| 1/8 loaf | Bread | 0.13 | |||||
| 1 T. | Butter | 0.50 | |||||
Place the iceberg lettuce on the plate, then sprinkle lightly with salt and pepper mix.
Toss the cucumbers and tomatoes in a splash of house vinaigrette and a pinch of salt and pepper, and arrange over the lettuce as shown.
Dress the lettuce with Louie sauce, Garnish with a lemon wedge, avocado fan, and hard-boiled egg.
Arrange the seafood on top as per below portions. Half salads are all half of every ingredient.
| Seafood Salad Portions – Full and Half | ||
| Entrée Salads | Full | Half |
| Crab | 5 oz. | 2.5 oz. |
| Prawn | 6 each | 3 each |
| Prawn and crab | 3 each prawn 2.5 oz crab | 1 each prawn 1.25 oz. crab |
| Shellfish | 2.5 oz. crab 2.5 oz. shrmip 1 each prawn | 1.25 oz. crab 1.25 oz. shrimp ½ each prawn |
| Shrimp | 5 oz. | 2.5 oz. |
| Shrimp and Crab | 2.5 oz. each | 1.25 oz. each |
| Shrimp and prawn | 2.5 oz. shrimp 2.5 oz crab | 1.25 oz. shrimp 1.25 oz crab |
| Smoked Salmon | 3 oz. | 1.5 oz. |