Restaurants›The Carbon Bar›Premium Canapes Recipe

Premium Canapes Recipe

Inspired by The Carbon Bar
Time1h
Serves4

Pastrami Slider, 10 Day Cured Pastrami, Lettuce, Pickle, Grainy Mustard, Horseradish Aioli, Potato Bun; Cracked Snow Crab Claw, Cocktail Sauce, Served on Ice; Salmon Tartare with Caviar, Nori Rice Puff, Hand Chopped and Dressed Atlantic Salmon, Lumpfish Caviar; Ribeye Crostini, USDA Prime Steak, Chimichurri, Ciabatta Crostini, Cooked Medium; Lollipop Lamb Chops, New Zealand Spring Lamb, South Carolina Mustard, Seared and Served Individually; Oysters Rockafellar, PEI Oysters, Double Smoked Bacon, Stewed Spinach, Hollandaise

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Ingredients

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Pastrami Slider

Cracked Snow Crab Claw

Salmon Tartare

Ribeye Crostini

Lollipop Lamb Chops

Oysters Rockafeller

Method

Pastrami Slider

1

Assemble the Slider

Layer pastrami, lettuce, pickles, grainy mustard, and horseradish aioli on potato buns. Serve immediately.

Cracked Snow Crab Claw

2

Prepare the Crab

Serve snow crab claws on a bed of ice with cocktail sauce on the side.

Salmon Tartare

3

Make the Tartare

Finely chop the salmon and mix with lumpfish caviar. Spoon onto nori rice puffs and serve.

Ribeye Crostini

4

Cook the Steak

Grill or pan-sear ribeye steak to medium doneness, slice thinly, and top ciabatta slices with chimichurri sauce and steak.

Lollipop Lamb Chops

5

Cook the Chops

Sear the lamb chops in a hot pan, brush with South Carolina mustard, and serve individually.

Oysters Rockafeller

6

Prepare Oysters

Top oysters with chopped double smoked bacon, stewed spinach, and hollandaise sauce. Bake until bubbly.