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Bureau de Poste Training > Food Menu Guide > Flashcards

Food Menu Guide Flashcards

To familiarize yourself with our BDP food menu. (71 cards)

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1
Q

List the three cheeses on the Fromage Board, including what type of cheese they are where they are from, and one tasting note each.

A
  1. Capriole O’banon - Indiana - goat - bright fruit + lightly sweet + mild tannin
  2. Fiore Sardo - Italy - sheep - smoky + tangy
  3. Jumi Cirone - Switzerland - cow - roasted chicory + caramel
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2
Q

List all the basic ingredients of the Fromage Board.

A

Three cheeses, sliced apple, seasonal jam, honeycomb, dried figs, Houston nuts, toasted baguette

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3
Q

Name the three meats on the Charcuterie Board, including their full name and a fact about them.

A
  1. Salami Napoli - smoky + spicy
  2. Prosciutto di Parma Mitica - family business been curing legs for 50 years
  3. Chicken Liver Mousse - soak livers in house to remove harsh iron taste
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4
Q

What is in our Chicken Liver Mousse?

A

Chicken livers soaked in milk to remove harsh iron taste then sautéed with shallots, garlic, cognac, blended together with butter.

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5
Q

List all the basic ingredients of our charcuterie board.

A

Salami, prosciutto, chx liver mousse, cornichons, house-made seasonal pickles, toasted baguette.

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6
Q

What are our current seasonal pickles?

A

Turmeric turnips

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7
Q

List all the basic ingredients of our Aperitif Board.

A

Three cheeses, three meats, house-made seasonal pickles, sliced apple, Houston Nut Mix, toasted baguette

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8
Q

Describe the Pomme Dauphine.

A

6 croquettes - choux pastry, potato puree, creme fraiche, smoked trout roe, fine herbs

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9
Q

What are fine herbs?

A

Chives, terragon, parsley

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10
Q

Describe the Salad Verte.

A

Mixed greens, cucumber, cherry tomato, radish, Dijon Vinaigrette

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11
Q

Describe the Endive Salad.

A

Endive, frisee, citrus segments, comte, toasted hazelnuts, Orange Chardonnay Vinaigrette

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12
Q

How do you pronounce endive the french way?

A

Ahn-deev

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13
Q

What is comte and how do you pronounce it?

A

“Coomt” - a French semi-hard unpasteurized cow’s milk cheese. Texture similar to swiss cheese, flavor similar to white cheddar.

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14
Q

Describe our French Onion Soup.

A

Veal demi-glace is added to caramelized onions, topped with toasted bread and melted gruyere.

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15
Q

Describe our Escargot.

A

6 french snails baked in maitre d’hotel butter, toasted baguette

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16
Q

Describe our Beef Tartare.

A

Tenderloin finely diced with capers, cornichons, shallots, terragon dijon, olive oil, salt, pepper. Topped with shabazi spice, Worcestershire, and fried leeks.

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17
Q

What is Shabazi Spice?

A

A spice blend inspired by zhug - Cilantro, chili, garlic, lemon. Sold in store.

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18
Q

Describe the basic setup of our Scallop Carpaccio.

A

Scallops, leche de tigre, salsa macha, mango jam, peppery nasturtium microgreens

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19
Q

What is our leche de tigre?

A

A citrus sauce made with Fresno chilis and coconut milk

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20
Q

What is our salsa macha?

A

A mix of Mexican dried chilis and nuts blended with HojiBlanca olive oil

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21
Q

Describe the difference between our Classic Moules et Frites and our BDP style.

A

Classic mussels = butter, sherry, shallots, garlic, parsley
BDP mussels = same base as above + fennel, bell pepper, tomatoes
Both come with fries, bread, and aoili

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22
Q

How do you pronounce Moules et Frites?

A

mool-eh-freet

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23
Q

Where are our mussels from?

A

Prince Edward Island, Canada

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24
Q

Describe out Ratatouille.

A

Stewed eggplant with roasted tomatoes, Herbs de Provence, Calabrian chili paste. Finished with thinly sliced zucchini.

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25
What is aoili?
Mayo and garlic. We use kewpie mayo for a more delicate flavor.
26
What is Herbs de Provence?
Fennel, marjoram, rosemary, tarragon, thyme.
27
Describe our Burger Royale.
8 oz beef patty, white cheddar, Swedish Hill buns, herbed mayo, arugula, side fries.
28
Where are our beef patties from and what three cuts do they include?
Allen Brothers - chuck, brisket, short rib
29
What is in our herbed mayo on the burger?
Kewpie mayo, garlic, chives, parsley
30
How would you make the burger vegan?
Substitute patty for fried portobello mushroom, vegan mayo, gluten free vegan bun.
31
How would you make the burger vegetarian?
Substitute patty for fried portobello mushroom, but original mayo, cheese, and bun.
32
On what day is our fryer exposed to lamb?
All day Sunday
33
Describe our Poisson a la Plancha.
Halibut fillet, beurre blanc, brown butter parsnip puree, roasted turnips, pistou.
34
What is beurre blanc and how do you pronounce it?
"Burr-blahn." Cream, butter, shallots, garlic, white wine, shio koji.
35
What is shio koji?
A fermented rice paste.
36
What is our pistou and how do you pronounce it?
"Pea-stoo." Sauce made from confit garlic, garlic oil, fine herbs.
37
Describe the Duck Leg Cassoulet.
Cured and confit'd quarter duck leg, lightly spicy venison/pork sausage, Cannellini beans, bacon, onion, white wine, garlic, carrots, celery, chicken stock. Topped with garlic breadcrumbs.
38
Describe the Half-Roast Chicken.
3.5 lb roasted bone-in chicken, mixed greens, toasted bread, dried cranberries, pine nuts, sauce verte, Meyer lemon.
39
What is in our Sauce Verte?
Tarragon, oregano, parsley, capers, garlic, and olive oil
40
Are our chickens free range?
Yes, they are vegetarian-fed, no hormones, no antibiotics, free-range birds.
41
Describe our Steak Frites.
14 ounce boneless ribeye rubbed in shio koji, fries & choice of: au poivre sauce, sauce verte, or maître d’hotel butter
42
What is in our Au Poivre and how do you pronounce it?
"Oh-PWAV-ruh" - green peppercorns, veal jus, cognac, shallots, garlic, butter, cream
43
What is in our Maitre d'Hotel Butter?
Butter, shallots, garlic, parsley, chives.
44
Describe our Haricot Vert and how you pronounce it.
"Arry-coh-verr." Thin french green beans with bacon vinaigrette and toasted almond slivers.
45
Describe our asparagus.
Cooked on the plancha and finished with a mousseline sauce, a sauce similar to hollandaise, with a buttery, tangy flavor.
46
Describe our carrots.
Thin roasted carrots, olive oil, salt, pepper. Topped with toasted hazelnuts, crème fraiche, and fine herbs
47
Describe our Clafoutis and how do you pronounce it?
"Clah-foo-tee" - baked custard, tart cherries, creme fraiche whipped cream - served warm
48
Describe our Creme Brulee.
Baked bourbon vanilla bean paste, eggs, sugar, cream. Topped with hard caramelized sugar.
49
Caramel Chocolate Mousse
Butterscotch caramel, chocolate mousse, toasted meringue, crushed hazelnut nougatine, Maldon salt.
50
Smoked Fish Board
Smoked salmon, trout salad, toasted bagel, cream cheese, sliced tomatoes, capers
51
What comes in our Trout Salad?
Smoked trout, mayonnaise, bell pepper, celery, red onion
52
Salad Lyonnaise
Frisee, arugula salad, warm bacon vinaigrette, red onion, herbs, poached egg.
53
What is in our Bacon Vinaigrette?
Rendered Nueske bacon, shallots, garlic, sherry vinegar, olive oil
54
Avocado Tartine
Toasted Swedish Hill sourdough, smashed avocado, Herbes de Provence, radish, sprouts, Aleppo pepper, lemon oil.
55
What comes in Herbes de Provence
Thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf.
56
Describe our Eggs Benedict.
Toasted English muffin, Parisian ham, two poached eggs, hollandaise, fine herbs, side salad with Dijon Vinaigrette.
57
Describe our Croque Madame.
Swedish Hill Pullman bread, Parisian ham, sunny egg, gruyere, fine herbs, side salad with Dijon Vinaigrette.
58
What comes in our Bechamel Sauce?
Butter, flour, cream.
59
What comes in our Hollandaise Sauce?
Shallots, white wine, clarified butter, egg yolks.
60
Describe our Omelette.
Three scrambled eggs, asparagus, comte, crème fraiche, fine herbs, side salad with Dijon Vinaigrette.
61
How would you make the Omelette vegan?
Sub Just Egg. No comte, no creme fraiche.
62
What is the difference between the brunch and dinner Steak Frites?
Brunch = 8oz flank steak, sunny egg, Sauce Vert or Maitre d'Hotel Butter. Dinner = 14 oz boneless ribeye, choice of 3 sauces.
63
Describe the Crepes.
Sweet crepe (flour, eggs, milk, salt and butter), orange zest whipped cream, fresh berries, slivered almonds.
64
Describe our Parfait.
Whole milk yogurt, house-mix granola (hemp seed, flax seed, rolled oats, toasted coconut), toasted hazelnuts, fresh berries.
65
Can we substitute vegan yogurt in the parfait?
Yes. It's yummy.
66
Describe our French Toast a la Crème Anglaise.
Thick-cut brioche baked in-house soaked in farm-fresh eggs + crème anglaise, orange crème, house bergamot infused maple syrup, blackberries, raspberries, strawberries.
67
Describe our Creme Anglaise.
Our crème anglaise is very similar to the custard we use in our crème brulee made with bourbon vanilla bean paste, eggs, sugar, and cream.
68
What is bergamot?
Bergamot tea is typically made from black tea leaves and the fruit of the Citrus bergamia tree.
69
Describe our Tartiflette.
Par-cooked scalloped potatoes, heavy cream, thyme, bacon, shallots, white wine. Topped w/ melted raclette cheese (pungent, creamy swiss alps cheese).
70
Describe our Poutine.
Fries, white cheddar cheese curds, house-made gravy (butter, flour, 1 part beef demi-glace, 2 part chicken stock.)
71
Describe our Oysters.
Six Prince Edward Island oysters (mild, more sweet than briny, notes of pine and anise.) Fresh lemon, house-made mignonette (shallots, black pepper, red wine vinegar.)

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