Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Work > Food specs > Flashcards

Food specs Flashcards

(148 cards)

Start Studying
1
Q

Colossal Shrimp Cocktail

A

Abbrev: SHR CKTL X QUANTITY

Portion: Guest chooses

Recipe: 4-6 ct raised Tiger Shrimp boiled in a Seafood boil, served chilled in a dish on crushed ice with Cocktail sauce, Creamy Mustard, Atomic Horseradish, lemon & a cocktail fork.
SEAFOOD BOIL: Mustard seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, and Allspice

  • ratio: 4-6 shrimp to one Pound

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Iced Whole Maine Lobster

A

Abbrev: LOB CKTL

Portion: 1.25 lb

Recipe: Steamed Live Maine Chick lobster & served chilled on crushed ice, w/cocktail sauce, creamy mustard sauce, Atomic horseradish, clarified butter, lemon & a cocktail fork. This app consists of tail, knuckle, & claw meat.

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Dungeness Crab Cocktail

A

Abbrev: DUNGE

Portion: 4 oz

Recipe: Dungeness crab served chilled w/cocktail sauce, creamy mustard sauce, atomic horseradish, lemon & a cocktail fork.

Garnish: Parsley

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Oysters Half Shell

A

Abbrev: W1, W2, E1, E2 X QUANTITY

Portion: Guest chooses

Recipe: Shucked per order and placed on a bed of crushed ice w/cracked black pepper. Served w/cocktail sauce, creamy mustard sauce, atomic horseradish, mignonette, cucumber mignonette, champagne mignonette, red & green Tabasco, lemon & a cocktail fork topped w/parsley

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Iced Alaskan King Crab Legs

A

Abbrev: CHILL AKC

Portion: 8 oz

Recipe: Served chilled, split down the middle, on crushed ice w/lemon, creamy mustard sauce, cocktail sauce, atomic horseradish, clarified butter, cocktail fork, & topped w/parsley.

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Iced Seafood Tower

A

Abbrev: TOWER

Portion: Guest chooses

Recipe: Guest’s selection of chilled seafood from our raw bar served on crushed ice w/creamy mustard sauce, cocktail sauce, atomic horseradish, clarified butter, lemon, & a cocktail fork. Topped w/ chopped parsley.

Available items: Jumbo Chilled Shrimp, Iced Maine Lobster, Chilled Alaskan Crab Legs, Chilled Crab Cocktail, Oysters on the Half Shell, Stone Crab Claws (when in season)

  • If Oysters are selected: served w/Cucumber mignonette & Champagne mignonette

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Pacific Yellowtail Hamachi

A

Abbrev: HAMA

Portion: 1 each

Recipe: 6 thin slices of Hamachi, lightly dusted w/Togarashi, rolled over Hearts of Palm & drizzled w/Chive Oil & finished w/a Yuzu Ponzu & Crispy Shallots.

Allergy: Fish, Soy, Gluten, Onion, Sesame

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Stone Crab Claws (Seasonal)

A

Abbrev: LG CLAW, JBO CLAW, COL CLAW X QUANTITY

Portion: Various claw sizes when in season

Recipe: Fresh Florida stone crab claws cracked
Served over crushed ice, w/lemon, cocktail fork, clarified butter, cocktail sauce, creamy mustard sauce, atomic horseradish, & parsley

Allergy: Shellfish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sasanian Imperial Osetra

A

Abbrev: IMP CAV

Portion: 1 oz

Recipe: Our most elite selection of Caviar. Hand selected by Sasanian caviar processing experts & comes from 100% pure Russian Sturgeon, primarliy raised in Poland & Italy. Only 10% of all Sasanian production reaches the “Imperial” grading. A large, firm pearl that will always be golden in tone w/a clean finish & offers a smooth, buttery taste w/hint of hazelnut, & the fresh, crisp aroma of the sea.

Please note: May also come from China (Do not share w/guest unless guest inquires)

Served in a crystal dish w/crushed ice & a mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, and crème fresh, chopped capers, chopped egg yolk, chopped egg white, chopped red onion, & chopped Italian parsley

Allergy: Dairy, Egg, Fish, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sasanian Royal Osetra

A

Abbrev: ROY CAV

Portion: 1 oz

Recipe: One of the highest grades of caviar. This selection comes from 100% pure Russian Sturgeon, primarily raised in Poland & Italy & packed fresh to order. This absolute delight consists of Malossol (largest bead) amber pearls, w/velvety smooth texture & a nutty taste.

Please note: May also occasionally come from China (do not share w/guest unless they inquire)

Served in a crystal dish w/crushed ice & mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, crème fresh, chopped capers, chopped egg yolk, chopped egg white, chopped red onion, & chopped Italian parsley.

Allergy: Dairy, Egg, Fish, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Sasanian Siberian Osetra

A

Abbrev: SIB CAV

Portion: 1 oz

Recipe: 100% pure bred Siberian Sturgeon raised primarily in Poland & Italy (Acipenser Baerii, lat)
This fantastic selection has medium, dark pearls that are creamy in texture, w/a clean, crisp taste and hint of nutty flavor.

Please note: May occasionally come from China (Do not share w/guest unless they inquire)

Served in a crystal dish w/crushed ice and mother of pearl serving spoon. Accompanied by plain toasted baguettes, warm French Blinis, crème fresh, chopped capers, chopped egg yolk, chopped egg whites, chopped red onion, & chopped Italian parsley.

Allergy: Dairy, Egg, Fish, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Caviar Cones

A

Abbrev: CONES

Portion: 2 or 4 mini cones, 1/2 oz of caviar total per order of 2

Recipe: Mini sesame cones filled w/a horseradish crème fraiche, topped w/Siberian Osetra Caviar & garnished w/smoked salt, chive oil, & chives
Horseradish crème fraiche: atomic horseradish mixed w/creme fraiche.

Garnish: Gold Leaf

Allergy: Sesame, Fish, Dairy, Onion, Treenut, Gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Torched Scallops

A

Abbrev: TORCH SCALL

Portion: 6 slices

Recipe: 6 thin slices of New Bedford sea scallop, seasoned w/togarashi & sea salt, rolled & torch seared. Finished w/Siberian Osetra caviar & soy truffle aioli.

Garnish: Chives, yuzu ponzu, seasoned breadcrumbs

Soy truffle aioli: Truffle carpaccio, soy sauce, mayonnaise.

Allergy: Soy, Sesame, Shellfish, Fish, Gluten, Onion, Egg, Dairy, Garlic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Sautéed Shrimp Vince

A

Abbrev: SAUT SHR

Portion: 4 each

Recipe: 4-U6 Skull Island, tiger prawn shrimp, pan seared from raw state, lightly cooked in sauce of sautéed red onion, garlic, lemon juice, white wine, butter, cayenne, paprika, & rosemary. Served w/2 pieces of Semolina cheese bread, scallion curls, & chopped parsley.

  • Cooking from raw state incorporated more flavor while rendering a larger presentation & better overall flavor.

Skull Island is part of the Sir Edward Pellew group of island in King Ash Bay at the mouth of McCarther river in the Gulf of Carpentaria in Australia. Shrimp grown in natural waters.

Seminole cheese bread topped w/parmesan & romano cheese blend.

Allergy: Dairy, Shellfish, Fish, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Chef’s Cut Hanging Bacon

A

Abbrev: BACON

Portion: 4 each

Recipe: 1/4” Center cut, sugar cured, strips of bacon. Roasted w/togarashi, drizzled w/truffle honey.

Served to guest w/tongs from hanging rack.

Togarashi can not be removed.

Allergy: Sesame

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Chicken Fried Lobster

A

Abbrev: FRD LOB

Portion: 1/2 lb

Recipe: 1/2 lb of cold-water lobster meat dipped in buttermilk & lightly coated in Chesapeake Bay seasoned flour & served crispy.

Served in shell w/a house-made green chile aioli.

Allergy: Soy, Egg, Gluten, Shellfish, Garlic, Onion, Dairy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Prime Steakhouse Meatballs

A

Abbrev: SM MTBALL / LG MTBALL

Portion: 3 oz each 3 pieces of 5 pieces

Recipe: Meatballs made w/Prime beef and pork, grounded & mixed w/milk-soaked bread, Italian seasoned breadcrumbs, Parmesan, Pecorino-Romano, parsley, Basil, minced garlic, sautéed onions, salt, pepper, & egg. Rolled, baked, & fried to finish.
Served w/a side of homemade tomato sauce.
Topped w/parmesan cheese & chopped parsley.

Allergy: Dairy, Egg, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Crispy Shrimp

A

Abbrev: LG CR SHRIMP

Portion: 12 oz (41/50)

Recipe: Shrimp tossed in buttermilk & seasoned flour, deep-fried & tossed in chili aioli which includes garlic paste, mayonnaise, & lemon juice. Topped w/chives.

Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Braised Pork Belly

A

Abbrev: P BELLY

Portion: 4 oz

Recipe: Seasoned pork belly braised & then fried to order until golden brown. Topped in a Thai chili & local honey sauce, & served over a bed of sautéed spinach.

Allergy: Dairy, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

New England Lobster Rolls

A

Abbrev: LOB ROLLS

Portion: 3 each

Recipe: 4 oz of meat from 1.25 chick lobster. Mixed w/butter & Old Bay seasoning.

Rolls are toasted golden brown, then filled w/lobster mix.

Allergy: Dairy, Shellfish, Gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Rhode Island Calamari & Shrimp

A

Abbrev: CALA

Portion: 8 oz Calamari, 3 oz Shrimp

Recipe: Rhode Island Town Dock Calamari (tubes only) Approximately one dozen 41/50 count shrimp are tossed in buttermilk, drained, then tossed in seasoned flour & lightly deep fried w/sliced green & red cherry peppers. Served w/a side of green chile aioli, cocktail sauce, & a lemon.

Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Maine Lobster Escargot

A

Abbrev: CARGOT

Portion: 6 pieces

Recipe: 2 oz Chick lobster meat, tossed in lemon, garlic, butter, shallots, & white wine. Divided into escargot dish topped w/truffle mornay cheese sauce & baked. Finished off w/caviar.

Allergy: Dairy, Egg, Shellfish, Fish, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Heirloom Tomato & Alaskan King Crab Stack

A

Abbrev: HEIR STACK

Portion: 2 Tomato, 3 oz Crab Meat

Recipe: 2 heirloom tomato slices topped w/3 oz (total) of herb vinaigrette marinated crab meat & drizzled w/herb puree. Topped w/scallions & avocado.

Allergy: Dairy, Shellfish, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Wagyu Beef Tartare

A

Abbrev: TARTARE

Portion: 5 oz

Recipe: Wagyu beef (filet) mixed w/chopped chives, sea salt, pepper, capers, EVOO, & our house Louie sauce. Topped w/boiled farm fresh egg yolk mixed w/mayonnaise, mustard & spices. Served w/triangles of our House Baked Bread, minced capers and minced red onions on the plate.

Allergy: Dairy, Soy, Egg; Fish, Gluten, Garlic, Onion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Crispy Shrimp Deviled Eggs
Abbrev: SHR DEVIL Portion: 6 each Recipe: 6 each egg halves filled w/deviled egg mix: mayo, onion, garlic, black pepper, cheddar cheese, & Dijon mustard. Each egg topped w/1 crispy shrimp & a Parmesan crisp. Garnish: Micro Arugula Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
26
Kobe Wine Fed A5 Wagyu
Abbrev: A5 WAG Portion: 3 oz Recipe: Chef is featuring 3 oz of the world’s best Kobe Wine Fed Wagyu Beef, raised in the famous Hyogo district, in Kobe, Japan. Rare and sliced w/a variety of accompaniments on the side. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered w/local wine producers to create a process in which the cows are fed biproduct from wine production. The fermented biproduct raises the polyphenol levels in the cows, creating very low stress levels in the cows and resulting in exceptional tender meat. Please note: Due to the delicate nature of this beef & the small size, although the meat is cooked to a rare temp, it’s is served room temp. Served w/black Cyprus Salt, Togarashi, Japanese spicy mustard & yuzu ponzu. Perfect size for an appetizer or to pair w/one of our seafood selections for the perfect surf and turf. Or you could also select our 6, 9, or 12 oz portions if you want to enjoy as your entree. Served sliced on an olive wood board w// special non-serrated steak knife. Allergy: Sesame, Gluten, Soy
27
Crab & Avocado Stack
Abbrev: STACK Portion: 4 oz Avocado, 2.5 oz Crab Recipe: Alaskan King Crab meat, crispy wontons, avocado, cilantro, sesame oil, yuzu, yuzu zest, rice wine, mirin, sliced grape tomatoes, red onions & crispy shallots. Allergy: Soy, Egg, Shellfish, Gluten, Garlic, Sesame, Onion
28
Burrata
Abbrev: BUR Portion: 8 oz Recipe: 8 oz of creamy Burrata served in two 4 oz portions & topped w/pickled red onions & smoked sea salt. Burrata served w/tomato jam, micro arugula, & baguette crostini’s baked w/olive oil & sea salt. Additional crostini’s available on request Allergy: Dairy, Gluten, Onion
29
Heirloom Tomato Salad
Abbrev: HEIR Portion: N/A Recipe: Heirloom tomatoes topped w/smoked sea salt, feta, micro arugula, then placed on top of Prosecco vinaigrette. Allergy: Dairy, Onion, Garlic
30
Caesar
Abbrev: CZR Portion: N/A Recipe: Fresh cut Romaine lettuce topped w/homemade Caesar dressing, warm croutons, & Parmesan & Pecorino Romano cheese blend. Topped w/poached egg (Egg may not be prepared any other way) White anchovies available on request (packed in sunflower oil). Allergy: Dairy, Soy, Egg, Fish, Gluten, Garlic * Removing egg does not remove egg allergy.
31
Beet Salad
Abbrev: BEET Portion: N/A Recipe: Roasted red & golden beets diced & tossed w/toasted pistachios, fresh arugula, & goat cheese. Then lightly dressed w/our Prosecco vinaigrette. Allergy: Dairy, Treenut, Garlic, Onion
32
BLT Wedge
Abbrev: BLT Portion: N/A Recipe: Full head of baby iceberg lettuce, topped with heirloom cherry tomatoes, Shaft’s bleu cheese crumbles, hardwood smoked bacon, & red win Dijon dressing. Allergy: Dairy, Soy, Egg, Garlic
33
Superfood Salad
Abbrev: SUPER Portion: N/A Recipe: Baby arugula, baby spinach, & baby kale mixed w/Sriracha sunflower seeds, blueberries, & strawberries topped w/goat cheese & tossed w/a Prosecco fig dressing Allergy: Dairy, Garlic, Onion
34
Napa Valley Summer Salad
Abbrev: NAPA Portion: N/A Recipe: Baby arugula, Napa cabbage, radicchio, radish sprouts, picked red onion, Persian cucumber, tricolored cherry tomatoes, hearts of palm, watermelon radish, tossed in a white balsamic dressing & topped w/toasted white sesame seeds. Allergy: Soy, Onion, Sesame
35
Chilean Sea Bass
Abbrev: BASS Portion: 10 oz Recipe: Chilean Sea Bass has a rich, melt in your mouth flavor & a large flake. Seasoned w/our house fish seasoning, braised w/white wine & butter. Can be served Spiedini style by adding seasoned breadcrumbs & paprika as topper. Finished w/clarified butter & a hint of lemon oil. Plated w/1/2 lemon. Very tasty when done Oscar style. Spiedini: Seasoned breadcrumbs and panko breadcrumbs. Allergy: Dairy, Fish, Gluten, Garlic, Onion Braised allergy: Dairy, Fish, (Rub: Garlic, Sesame, Onion)
36
Seared Ahi Tuna Filet
Abbrev: AHI Portion: 10 oz Recipe: #1 Grade Wild Yellow Fin Ahi Tuna. Steak dusted in our house pepper rub & flash pan seared, then sliced thick in the kitchen. Served extra rare throughout (raw) with a cold center. Served on top of chili aioli w/poke sauce. Garnish: Chives Allergy: Dairy, Soy, Egg, Fish, Gluten, Sesame, (Rub: Garlic, Onion) * House pepper rub is NOT Gluten free
37
Shetland Island Salmon
Abbrev: SALM Portion: 10 oz Recipe: Shetland Island Salmon is a firm, oily fish w/buttery sweet flavor. Seasoned with out house fish rub & braised w/white wine & butter. Can be served Spiedini style. Finished w/clarified butter & a hint of lemon oil. Plated w/1/2 lemon. * Shetland Island: Farm raised in natural Scottish waters. No dyes. Allergy: (Spiedini): Dairy, Fish, Gluten, Garlic, Onion Braised allergy: Dairy, Fish, (Rub: Garlic, Sesame, Onion)
38
Hokkaido Sea Scallops
Abbrev: SCALL Portion: 10 oz (6 each) Recipe: Jumbo Sea Scallops, pan seared w/a lemon butter sauce on the side: butter, lemon juice, garlic, shallots, & white wine. Topped w/chopped parsley. Served w/half lemon. * Hokkaido Scallops are wild caught from the North Coast of Japan’s Hokkaido Island. Recognized as the finest scallops Japan has to offer. Live in super cold water which gives them amazing texture. Natural sugars also give them an exquisite, sweet flavor that contributes to their beautiful sear. Served on a hot plate. Allergy: Dairy, Shellfish, Garlic, Onion
39
Norwegian Red King Crab Legs
Abbrev: HOT AKC/HOT AKC LEG Portion: 2.25 lb Recipe: The most delicious in the king crab family, grows slowly in cold Arctic waters and sustainably harvested w/respect and care by local fisherman on small coastal vessels. Harvested using special fishing pots, close to shore, allowing fishermen to select only highest quality crabs. Brought back to shore, cooked in fresh water, truly making it unlike anything else; truly luxurious taste. Process leads to higher meat to shell ratio, & crab is juicier & sweeter. Exquisite sweet & savory taste, rich in essential nutrients such as vitamin b12, zinc, & iron. Each serving is 4 legs ( one leg being a claw) All split down to shoulder. Can be deshelled but should not be offered. Allergy: Dairy, Shellfish
40
Butter Poached Maine Lobster Tails
Abbrev: TAIL X QUANTITY Portion: 2 x 10 oz each Recipe: Two cold water North East Atlantic lobster tails broiled w/butter & paprika. Served on the shell w/a side of clarified butter, chopped parsley, & a hint of lemon oil. * Single tails are available to sell as “surf & turf” option. Removed from shell tableside. Allergy: Dairy, Shellfish
41
Blue Crab Stuffed Sole
Abbrev: STUFFSOL Portion: 3 x 2 oz filets Recipe: 2 oz filets of sole stuffed w/2 oz crab imperial made w/creamy mustard, Chesapeake seasoning, fresh breadcrumbs, & chives. Then glazed w/vermouth butter sauce. Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
42
Maryland Style Lump Crab Cakes
Abbrev: CR CAKE X QUANTITY Portion: 2 x 5 oz cakes Recipe: Crab cake: Jumbo lump crab, onion, butter, Dijon mustard, Worcestershire sauce, panko breadcrumbs, cayenne pepper, Old Bay seasoning, mayo, parsley, & lobster butter reduction. Topping: Panko breadcrumbs, butter, EVOO, garlic, scallions, & paprika. Baked until golden brown, served w/Remoulade sauce. Available as appetizer (15 minute firing) or as an entree. Allergy: Dairy, Soy, Egg, Shellfish, Fish, Gluten, Garlic, Onion
43
Whole Branzino Filet
Abbrev: BRANZINO Portion: N/A Recipe: Skin on Mediterranean Sea Bass, firm & lean w/a small flake. Seasoned w/our house fish rub. Then broiled w/sliced lemon. Finished w/lemon butter, chopped parsley, & plated w/lemon wedge. Allergy: Dairy, Fish, (Rub: Garlic, Sesame, & onion)
44
Prime Steak Concepts serves only:
The top 2% of USDA Prime corn-fed beef. Beef is finished on corn for 300 days. Most other cattle are only finished 180-220 days. Average size of our cattle are 800-900 lbs, rather than 1000-1200 lbs on most other breeds. Our cattle are the only breeds that go from milk to grain to yellow corn. Every other breed must have at least 2 months of grass feed.
45
USDA Grades
1. Prime 2. Choice 3. Select 4. Standard 5. Commercial
46
Prime grade (internal grades)
Abundant Marbling: Prime yields 11% & above Moderately Abundant Marbling: Prime yields 9.5-11% Slightly Abundant Marbling: Prime yields 8-9.5%
47
Steak Temperatures
Black & Blue (Pittsburgh): Charred on the outside; cold center Rare: Red throughout w/cold center Medium Rare: Red throughout w/a warm center Medium: Outer edges bright pink w/a warm red center Medium Well: Pink throughout Medium Well+: Broiled outer edge w/a thin pink center Well: Broiled throughout w/no pink
48
Steak Varieties
Filet: Leanest & most tender Bone-in Filet: identical cut as Filet, adds tenderness and flavor NY strip: Firm texture, Full-bodied flavor Bone-in KC Strip: Firm texture, Full-bodied flavor but bone-in adds tenderness & flavor Bone-in Ribeye: Most marbled and flavorful. Dry Aged Bone-in Ribeye: Dry aging process compresses the natural flavor & intensifies the flavor.
49
House Steak Rub
Salt, paprika, onion powder, garlic powder, sugar & secret spices. Allergy: Garlic, Onion
50
House Fish Rub
Garlic, onion, lemon peel, celery seed, salt, pepper, sesame seeds, sugar, orange peel, cilantro, red pepper, chili pepper, liquid smoke flavor. Allergy: Garlic, Onion, Sesame
51
Fish Variaties
Sea Bass: Rich, buttery, soft fish. Large flake, white fish, mild flavor. Ahi Tuna: Steak-like fish, firm, solid fish Shetland Island Salmon: Sustainably farm raised, rich flavor, buttery sweet fish. Branzino: Mediterranean Sea Bass, firm & lean w/small flake, mild fish.
52
Hollandaise
Clarified butter, pasteurized egg yolks, Cholula, cayenne pepper, Worcestershire, & lemon juice Allergy: Dairy, Egg, Fish, Garlic, Onion
53
Bearnaise
Hollandaise sauce base w/fresh tarragon & white wine vinegar Allergy: Dairy, Egg, Fish, Garlic, Onion
54
Cocktail Sauce
Chili sauce, atomic horseradish, Worcestershire, & lemon juice Allergy: Fish, Garlic, Onion
55
Louie Sauce
Mayo, chili sauce, atomic horseradish, lemon juice, capers, & tobasco Allergy: Soy, Egg, Fish, Onion
56
Remoulade Sauce
Mayonnaise, Dijon mustard, Worcestershire, Tobasco, capers, shallots, salt & pepper Allergy: Soy, Egg, Onion
57
Chili Aioli
Chili paste, garlic, sweet Thai chili, lemon juice, white vinegar, mayonnaise Allergy: Soy, Egg, Garlic
58
Creamy Mustard Sauce
Mayonnaise, Coleman’s dry mustard, Worcestershire, A-1 steak sauce, & buttermilk Allergy: Dairy, Onion
59
Homemade Tomato Sauce
San Marzano tomatoes, pork bones, garlic, parsley, basil, salt & pepper Allergy: Garlic
60
Lemon Butter Sauce
Lemon juice, garlic, butter, shallots, & white wine Allergy: Dairy, Garlic, Onion
61
Red Wine Dijon Dressing
Red wine vinegar, mayonnaise, sour cream, Dijon, salt, sugar, dry oregano, black pepper, canola, olive oil, & parsley Allergy: Garlic, Dairy, Egg, Soy
62
White Balsamic Vinaigrette
White balsamic miso, Mirin, honey Allergy: Soy, Alcohol
63
Ceasar Dressing
EVOO, capers, garlic, anchovies, red wine vinegar, mayonnaise, Dijon mustard, Parmesan, pecorino romano, salt & pepper Allergy: Dairy, Soy, Egg, Fish, Garlic
64
Blue Cheese Dressing
Mayonnaise, Shaft’s bleu cheese crumbles, half & half Allergy: Dairy, Soy, Egg
65
Thousand Island Dressing
Ketchup, mayonnaise, & pickle relish Allergy: Soy, Egg
66
Prosecco Vinaigrette
Champagne vinegar, EVOO, garlic, shallots, basil, & thyme Allergy: Garlic, Onion
67
Local Goat Cheese Buttermilk Sauce
House ranch blended w/local goat cheese, buttermilk, & black pepper Allergy: Garlic, Dairy, Egg, Soy, Onion
68
Smoked Lemon Vinaigrette
Lemon peel, lemon juice, honey, white balsamic vinegar, brown sugar, smoked garlic, shallots, EVOO, Dijon mustard, sugar, salad oil Allergy: Garlic, Onion
69
Prosecco Fig Vinaigrette
Champagne vinaigrette + fig preserve, champagne vinegar, EVOO, garlic, shallots, basil, thyme Allergy: Garlic, Onion
70
Champagne Mignonette
Champagne vinegar, shallots, salt, black pepper, sugar Allergy: Onion
71
Vermouth Butter Sauce
White wine reduction base w/shallots, garlic, & black peppercorns. Butter is then added to reduction & sauce is finished in dry vermouth Allergy: Dairy, Garlic, Onion
72
Black Truffle Green Peppercorn Sauce
Combination of a Demi-glace based green pepper sauce w/addition of house truffle butter Allergy: Dairy, Garlic, Onion
73
House Steak Sauce
Tomato-based purée blended w/Apple cider, honey, atomic horseradish, Tabasco sauce, Worcestershire w/fresh herbs & seasonings Allergy: Fish, Garlic, Onion
74
Truffle Butter
Whipped compound butter made by combining whole butter with fresh chopped herbs, salt, cracked black pepper, truffle slices, & a small amount of truffle oil. Truffles add a very pronounced earthy flavor Allergy: Dairy
75
Ranch Dressing
Hidden Valley ranch mix Allergy: Dairy, Soy, Egg
76
Sautéed Bleu Cheese Sauce
3 oz melted Maytag’s bleu cheese Allergies: Dairy, Egg
77
Cucumber Mignonette
English cucumber, rice vinegar, sake, shallots, dill sprigs, kosher salt, black pepper Allergy: Onion
78
Peppercorn Crust
Only crushed black peppercorns
79
Tomato Herb Gremolata
Oven roasted tomato, parsley, chives, basil, capers, lemon zest, garlic, Pedro Ximenez vinegar, & Olio Verde olive oil Allergy; Garlic
80
Chardonnay Butter w/Mint Sauce
White wine, vermouth, lemon, champagne vinegar, shallots, mint, butter Allergy: Dairy, Garlic, Onion
81
Green Chili Aioli
Mayonnaise & green Tabasco Allergy: Egg, Soy
82
Smoked Garlic & Basil Aioli
Smoked garlic, basil, mayonnaise, salt & pepper Allergy: Garlic, Egg, Soy
83
Sriracha Mayo
Sriracha, mayonnaise, horseradish, & lemon juice Allergy: Soy, Egg, Garlic
84
Thai Chili Sauce
Equal parts Thai chili & honey Allergy: Soy, Egg, Garlic
85
Choron Sauce
Marinara & Hollandaise sauce Allergy: Dairy, Egg, Fish, Garlic, Onion
86
Herb Vinaigrette
White balsamic vinegar, shallots, basil, olive oil Allergy: Onion
87
Yuzu Ponzu
Seasoned rice wine vinegar, light soy sauce, mirin, yuzu juice Allergy: Soy, Gluten
88
Petite Filet Mignon
Abbrev: 8FIL Portion: 8 oz Recipe: Leanest & most tender. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley. Allergy: Dairy (Rub: Garlic & Onion
89
Filet Mignon (Chef’s Cut)
Abbrev: 12FIL Portion: 12 oz Recipe: Leanest & most tender steak. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley Allergy: Dairy (Rub: Garlic & Onion)
90
Bone-in Filet
Abbrev: 128BIFIL / 18BIFIL Portion: 12 oz or 18 oz Recipe: Filet butchered w/bone attached. Extra rich & tender due to the bone. Broiled to desired temp in our house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley Allergy: Dairy (Rub: Garlic & Onion)
91
New York Strip
Abbrev: 12NY / 16NY Portion: 12 oz or 16 oz Recipe: Firm texture & full-bodied flavor. Broiled to desired temp in our house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley Allergy: Dairy (Rub: Garlic & Onion)
92
Bone-in Kansas City Strip
Abbrev: KC Portion: 18 oz Recipe: Aging & broiling on the bones increases flavor. Broiled to desired temp w/our in house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley Allergy: Dairy (Rub: Garlic & Onion)
93
Bone-in Ribeye
Abbrev: RIBEYE Portion: 22 oz Recipe: Most marbled & flavorful steak. Broiled to desired temp w/in house steak rub seasoning. Finished w/clarified butter & fresh chopped parsley Allergy: Dairy (Rub: Garlic & Onion)
94
Wagyu Tomahawk
Abbrev: TOMMY Portion: 46 oz Grade MB 8-12 Recipe: Snake River Farms, “gold” grade (top rated and most marbled cattle) from Black Wagyu cattle out of the Pacific Northwest. Chef selected for its quality over other types of Wagyu beef. Rubbed w/our house steak rub seasoning, broiled to desired temp & served w/clarified butter & fresh chopped parsley Served sliced. Great option for two. This is a ribeye cut, on average 38 oz. Allergy: Dairy (Rub: Garlic & Onion)
95
Butcher’s Cut (Wagyu Cap)
Abbrev: BUTCH Portion: 12 oz Recipe: Most marbled & flavorful cut of steak. Broiled to desired temp with house steak run seasoning. Finished w/clarified butter & fresh chopped parsley. Served sliced. Domestic Wagyu comes from Black Wagyu cattle out of the Pacific Northwest. * If asked: This Wagyu is from Snake River Farms. Allergy: Dairy (Rub: Garlic & Onion)
96
Dry Aged Bone-in Ribeye
Abbrev: DRYRIB Portion: 22 oz Recipe: Same USDA Prime, midwestern cornfed beef as the steak used for wet selections. Common why dry-aging to first wet-age the steaks. Wet aged for 7 days, and then dry aged for 45 days. Dry aging process compresses the natural flavor & intensifies the flavor of the steak Allergy: Dairy (Rub: Garlic & Onion)
97
Australian Wagyu Filet
Abbrev: 8 WAGFIL / 12 WAGFIL Portion: 8 oz or 12 oz Recipe: Our Australian Wagyu beef comes from the Westholme Herd. Born & raised in pristine northern Australian rangelands, eating a diverse diet of grasses & legumes, w/their primary food being the nutritious native Mitchell grass. Cattle are finished on grain for a minimum 330 days which leads to unique flavor and tenderness. Broiled to desired temp with our house steak rub seasoning. Finished w/clarified butter and fresh chopped parsley. * Halal Allergy: Dairy (Rub: Garlic & Onions)
98
Kagoshima A5 Filet
Abbrev: 8 A5 FILET Portion: 8 oz Recipe: Rare & highly sought after Kagoshima A5 tenderloin. Raised in pristine environment of Kagoshima, the Japanese black cattle, known for its distinct quality, is carefully nurtured w/a special diet & attentive care, resulting in flavor that combines sweet, umami richness w/subtle notes of nuttiness. Has the highest possible marbling score, giving it a buttery texture that melts in your mouth & the even distribution of marbling intensifies the rich, beefy flavor. Seasoned w/our house steak rub & broiled to desired temp. Finished w/fresh chopped parsley. Allergy: Dairy (Rub: Garlic & Onions)
99
Iberico Prok Chop
Abbrev: PORK Portion: 2 x 8 oz Recipe: Raised in Southern Spain and Portugal, & are fed a diet of acorns from October to March, which creates the multi-layered flavor & incredible marbling it is known for. Iberico pork is referred to as the “Wagyu of pork” due to the incredible marbling of this chop. Prepared w/our house steak rub seasoning, broiled through, & served with clarified butter & chopped parsley. Cooked through. * Do not initiate discussion of temperature w/guest. If requested, ring “cooked more” or “cooked less” Allergy: Dairy (Rub: Garlic & Onion)
100
Grass Fed NY Strip
Abbrev: GRASS Portion: 12 oz Recipe: Australian grass-fed NY strip, ranking the highest for overall quality regarding tenderness, juiciness, flavor, & overall liking on the Meat Scoring of Australian grading system. Seasoned w/our house steak rub & broiled to desired temp. Finished w/clarified butter and fresh chopped parsley. * Halal Allergy: Dairy (Rub: Garlic & Onion)
101
Gold Plus Wagyu NY Strip
Abbrev: WAG NY Portio: 14 oz Recipe: Snake River Farms, black Wagyu cattle out of the Pacific Northwest. “Gold Plus” grade, which is the top end of Snake Rivers top graded & most marbled cattle. Broiled to desire temp & seasoned with our house steak rub. Finished w/clarified butter & fresh chopped parsley. Gold grade is a 8-12 BMS (beef marbling score) & Gold Plus grade is 11/12 Allergy: Dairy (Rub: Garlic & Onion)
102
Kosher Bone-in Ribeye
Abbrev: KOSHRIB Portion: 22 oz Recipe: Most marbled & flavorful steak. Butchered by a kosher butcher & broiled to desired temp using kosher guidelines. Seasoned w/our house steak rub. Finished w/parsley. Allergy: (Rub: Garlic & Onion)
103
Meatloaf
Aabrev: LOAF Portion: 12 oz Recipe: Made w/Prime beef, pork all ground & mixed w/milk soaked bread, Italian seasoned breadcrumbs, Parmesan, Pecorino Romano, parsley, egg, basil, minced garlic, sautéed onions, salt, & pepper. Brushed w/cocktail sauce & baked in the oven. Finished w/green peppercorn sauce on the side Allergy: Dairy, Egg, Fish, Gluten, Garlic, Onion
104
Bone-in Veal Chop
Abbrev: VEAL Portion: 14 oz Recipe: Milk fed veal, broiled to desired temp with out steak rub seasoning. Finished w/clarified butter. Chef recommended temp is medium. Allergy: Dairy (Rub: Garlic & Onion)
105
Australian Rack of Lamb
Abbrev: LAMB Portion: 24 oz Recipe: Full rack, rubbed w/our house steak rub, broiled to desired temp & served w/clarified butter. Hormone & antibiotic free & then finished on a naturally high protein feed, resulting in a tender, rich & flavorful product * Halal House-made mint + apples jelly available upon request. Chef’s recommended temp is medium. Allergy: Dairy, Garlic, Onion
106
Surf & Turf Options
Alaskan King Crab Legs: 1 or 2 each Broiled Lobster Tail: 10 oz Oscar Style: 3 oz crab cake, 3 asparagus spears, topped w/ Hollandaise sauce Sautéed Shrimp: Per piece Sautéed Scallop: Per piece Combination Shrimp & Scallop: Per piece Stuffed Sole: 1 each Crab cake: 5 oz crab cake
107
Bleu Cheese Crust
Abbrev: BC CRUST TOP Recipe: Crumbled bleu cheese on top & caramelized in the in the broiler Allergy: Dairy
108
Oscar Style
Abbrev: OSCAR Recipe: 3 oz seasoned crab cake meat, 3 asparagus spears, & topped w/Hollandaise sauce Allergy: Dairy, Soy, Egg, Shellfish, Fish, Gluten, Garlic, Onion
109
Crispy Shrimp (Enhancement)
Abbrev: CR SHRIMP TOP Recipe: 3 oz portion of Crispy Shrimp app Allergy: Dairy, Soy, Egg, Shellfish, Gluten, Garlic, Onion
110
Black Truffle Maine Lobster (Enhancement)
Abbrev: LOB TOP Recipe: 6 oz Maine lobster sautéed in black truffle butter & topped w/truffle slices, chopped chives, & smoked sea salt Allergy: Dairy, Shellfish, Onion
111
Poached Butter Alaskan King Crab (Enhancement)
Abbrev: KK TOP Recipe: 3 oz Alaskan King crab, poached w/whole butter & served w/lemon butter sauce Allergy: Dairy, Shellfish
112
Bleu Cheese Sauce (Enhancement)
Abbrev: BC SAUCE TOP Recipe: Melted Shaft’s bleu cheese sauce served in a gravy boat
113
Black Truffle Green Peppercorn Sauce (Enhancement)
Abbrev: SD GRN PEP Recipe: Combination of demi-glace based green pepper sauce w/addition of house truffle butter Allergy: Dairy, Garlic, Onion
114
Chef Style Burrata (Enhancement)
Abbrev: BUR-TOP Recipe: 4 oz softened Burrata w/pickled red onion + smoked sea salt Allergy: Dairy, Onion
115
Boursin Cheese Whipped Potatoes
Abbrev: WHIP Portion: 10 oz Recipe: Steamed Yukon & Russet potatoes mashed w/heavy cream, butter, Boursin cheese, salt & white pepper. Finished w/chives Allergy: Dairy, Sunflower, Garlic, Onion
116
Roasted Brussels Sprouts w/Crispy Bacon
Abbrev: SPROUTS Portion: 10 oz Recipe: Brussels sprouts, cut in half & sautéed in butter w/hardwood smoked bacon, chicken stock, salt & pepper Allergy: Dairy
117
Baked Potato
Abbrev: BP LOAD BAC: BACON BUT: BUTTER SC: SOUR CREAM C: CHIVES CHZ: CHEESE Portion: 1 baked potato Recipe: Idaho Russet potato, cut almost fully through, laid open face. Salted, fluffed, & topped with choice of cheddar cheese, chives, hardwood smoked bacon, & butter. Can be served loaded, or loaded on the side. Sour cream always on side. Butter only on side if requested. Allergy: Dairy, Onion
118
Au Gratin Potato
Abbrev: GRATS Portion: 10 oz Recipe: layered thinly sliced potatoes w/garlic, butter, cream, smoked Gouda, mozzarella, provolone, minced onion, salt & pepper throughout Allergy: Dairy, Garlic, Onion
119
Spinach
Abbrev: SAUT SPIN, STEAM SPIN Portion: 12 oz Recipe: Steamed then sautéed w/clarified butter & garlic. Seasoned w/salt & pepper. Finished w/finely shave Parmesan if sautéed Allergy: Dairy, Garlic
120
Asparagus or Broccoli
Abbrev: SAUT/STEAM ASP, SAUT/STEAM BROC Portion: 7 oz Recipe: Plain steamed w/side of Hollandaise or sautéed w/butter, salt, pepper, & finished w/finely shaved Parmesan. Allergy: Dairy Broccoli also has Garlic
121
Creamed Spinach & Artichoke
Abbrev: CR SPIN Portion: 10 oz Recipe: Chopped spinach cooked w/artichoke hearts, smoked garlic, provel cheese, flour, butter, half & half, salt, pepper, & finished w/Parmesan & Romano cheese Allergy: Dairy, Gluten, Garlic
122
Corn Crème Brûlée
Abbrev: BRULEE Portion: 10 oz Recipe: Corn, cream, flour, salt, white pepper, finished w/a turbinado sugar brûlée Allergy: Dairy (Sauce: Garlic, Dairy, Soy, Egg, Onion)
123
French Fries
Abbrev: FF Portion: 10 oz or 18 oz DOMS Recipe: Hand cut russet potatoes, crisp on the outside, fluffy on the inside, dressed up steakhouse style w/shaved Parmesan, salt, & white wine truffle oil. Served w/goat cheese buttermilk sauce. Can be modified to have no cheese or no oil. Allergy: Dairy, Sunflower, Garlic, Onion
124
Sugar Snap Peas
Portion: 6 oz Recipe: Sautéed w/butter, salt, & pepper Allergy: Dairy
125
Double Baked Truffle Potato
Portion: 1 lb Russet Potato Recipe: Baked & inside of potato is removed, and shell is fried, then loaded w/Boursin Cheese whipped potatoes mixed w/shaved black truffle, truffle noir, & prima Dona cheese. Topped w/truffle fontina cheese Allergy: Dairy, Garlic, Onion
126
Crispy Hasselback Potato
Abbrev: HASSEL Portion: 2 Yukon Gold Recipe: Sliced thin & fried to order, served w/black truffle butter & white truffle oil, then generously tossed w/smoked sea salt. Accompanied w/2 oz of chive cream cheese sauce Allergy: Dairy, Garlic, Onion
127
Asparagus Tempura
Portion: 7 oz Recipe: Vanilla bean tempura & served w/tomato Hollandaise sauce on the side. Tempura: Corona, vanilla bean, soda water, flour, corn starch, egg, salt, pepper, seasonings Allergy: Dairy, Egg, Fish, Gluten, Garlic, Onion
128
Blistered Shishito Peppers
Abbrev: SHISH Portion: 8 oz Recipe: Deep fried & tossed w/smoked lemon vinaigrette, lemon zest, & smoked maldon salt. Garnished w/lemon aioli, fried shallots, & charred lemon Allergy: Gluten, Egg, Soy, Garlic, Onion
129
Shells & Cheese
Abbrev: MAC Portion: 10 oz Recipe: Medium pasta shells tossed w/creamy cheese sauce made w/Boursin cheese & a touch of Velveeta. Then mixed w/9 month Tillamook Cheddar & topped w/house seasoned breadcrumbs, grated Parmesan, & lightly broiled golden brown. Garnish: Chives Allergy: Dairy, Gluten, Garlic, Onion
130
Sautéed Sweet Corn
Abbrev: SAUT CORN Portion: 8 oz Recipe: Sweet, yellow corn sautéed in butter w/chopped parsley, cilantro, salt & pepper Allergy: Dairy
131
Fire Roasted Cauliflower
Abbrev: CAULI Portion: 9 oz Recipe: Whole cauliflower, seasoned w/salt & pepper, brushed w/a smoked garlic & basil aioli, then roasted in wood burning oven. Topped w/pecorino cheese, & a side of smoke garlic & basil aioli. Service notes: Cauliflower will be presented by food runner w/a steak knife & tongs. After it’s presented, server will cut cauliflower in either 4 pieces (2-top), 6 pieces (5-6 top), or 8 pieces (7 top or larger). Once cut, servers will use tongs to serve to remove individual pieces from serving dish & place on guest’s plate. Allergy: Dairy, Soy, Egg, Garlic
132
Sweet Potato Pralines
Abbrev: PRALINE Portion: 14 oz Recipe: Roasted sweet potatoes w/mascarpone, egg, butter, light brown sugar, vanilla, & then topped w/oat streusel & baked. Finished w/bourbon maple syrup & salted pecans Allergy: Dairy, Egg, Treenut, Gluten
133
Alaskan King Crab & Shrimp Boursin Whipped Potatoes
Abbrev: AKC WHIP Portion: 10 oz 3 oz Alaskan King crab 6 oz of 41/50 Shrimp Recipe: Steamed Yukon & russet potatoes, mashed w/heavy cream, butter, Boursin cheese, salt, white pepper & topped w/prima Gouda & a combo of Alaskan king crab & white shrimp, sautéed in lemon juice, garlic, butter, shallots, & white wine Garnish: Chives Allergy: Dairy, Gluten, Garlic, Onion, Shellfish
134
Alaskan King Crab & Shrimp Macaroni & Cheese
Abbrev: AKC MAC Portion: 10 oz 3 oz Alaskan King Crab 6 oz of 41/50 Shrimp Recipe: Medium pasta shells tossed w/a cream cheese sauce made w/Boursin cheese & a touch of Velveeta. Then mixed w/mozzarella cheese & topped w/a combo of Alaskan king crab & Rock Shrimp, sautéed in lemon juice, garlic, butter, paprika, shallots, & white wine. Garnish: Chives Allergy: Dairy, Gluten, Garlic, Onion, Shellfish
135
Fried Banana Split
Abbrev: SPLIT Recipe: Cornflake encrusted banana pieces fried & tossed in cinnamon & sugar. Served aside 3 scoops of salted caramel gelato, topped w/cherry whip cream & garnished w/a drizzle of honey, candied pecan pieces, & a big cherry. Allergy: Dairy, Egg, Treenut, Gluten
136
Cookies & Cream Popcorn Sundae
Abbrev: SUNDAE Recipe: Layered hot fudge & vanilla bean gelato w/oreo cookies & cream popcorn topped w/vanilla bean whipped cream & more popcorn Allergy: Gluten, Dairy, Soy
137
Key Lime Pie
Abbrev: KLIME Recipe: 3 layer key lime w/a baked key lime custard, a layer of key lime mousse, & a layer of key lime whipped cream. Garnish: Lime Zest, House-made Key Lime Caviar, & a Pomegranate Glaze. Graham Cracker Almond Crust Allergy: Dairy, Soy, Egg, Treenut, Gluten
138
Very Chocolate Cake
Abbrev: CHOC CAKE Recipe: Layered w/a chocolate American butter cream & covered w/a chocolate ganache. Served w/Bada Bing cherry sauce & 2 chocolate & white chocolate sticks. Allergy: Dairy, Soy, Egg, Gluten
139
Ultimate Warm Vanilla Caramel Cake
Abbrev: VAN CAKE Recipe: Yellow cake mix w/eggs, butter, sugar, & cream cheese. Baked golden brown w/a moist gooey center. Served w/vanilla bean gelato, whipped cream, & cinnamon sugar pecans. Caramel sauce on top Allergy: Dairy, Soy, Egg, Treenut, Gluten
140
Sorbet
Abbrev: SORB Recipe: Local sorbet selections will vary. Mango, Raspberry, Blood Orange
141
Gelato
Abbrev: GEL Recipe: Local gelato selections will vary. Vanilla, Chocolate, Sea Salt, Caramel, Strawberry, Nutella, Chocolate Crunch Allergy: Dairy (chocolate gelato contains egg)
142
Triple Chocolate Bombe
Abbrev: CBOMB Recipe: Chocolate Mousse Bombe, w/a white chocolate ganache center, Bing cherries & toasted almonds, coated w/a chocolate shell, topped w/house-made toasted marshmallows. Garnish: Drizzle of Hot Fudge Sauce, Almond Brittle Sand, Edible Gold Leaf Allergy: Dairy, Soy, Egg, Treenut
143
Lou Lou’s Homemade Cookies & Cream Ice Cream Cake
Abbrev: LOU CAKE Recipe: Cookies & cream gelato over a layer of homemade chocolate sauce, served on an Oreo cookie crust & topped w/whipped frosting Allergy: Dairy, Egg, Gluten
144
Red Velvet Bread Pudding
Abbrev: VELVET Recipe: Red velvet cake, cream, egg yolk, vanilla bean, cream cheese & white chocolate anglaise topped w/crispy pearls Allergy: Dairy, Soy, Egg, Gluten
145
Beignets
Abbrev: SM TREE / LG TREE Portion: Small: 5 / Large: 10 Recipe: House-made dough, fried, & rolled in cinnamon sugar. Served w/vanilla creme anglaise, Nutella ganache, & finished w/a generous amount of powdered sugar. Allergy: Dairy, Soy, Egg, Treenut, Gluten
146
Peanut Butter Salted Caramel Brownie
Abbrev: BROWNIE Recipe: Gluten free, fudge brownie, topped w/salted caramel & peanut glaze. Finished w/peanut butter mousse. Served w/a sprinkle of Black Sea salt & chocolate ganache & edible gold rings. Allergy: Dairy, Soy, Egg, Peanut
147
Peanut Butter Pie
Abbrev: PB PIE Recipe: Chocolate peanut butter mousse, chocolate ganache, and crushed peanut butter brittle on a peanut crust. Served on almond brittle sand & garnished with 3 molded dark chocolate circles flacked with edible gold. * Gluten Free Allergy: Dairy, Soy, Egg, Peanuts, Tree Nuts, Peanut Butter
148
Berries & Cream
Abbrev: BERRY Recipe: Mixture of fresh seasoned berries tossed in acacia honey & EVOO, & then sprinkled w/a light dusting of ground grains of paradise. Served w/house made whipped cream. Confirmation statement: “You will love our new presentation tossed with our Pastry Chef’s honey & oil dressing!” Our olive oil is a family owned, small batch oil that is very light & and has an underlying fruit flavor that doesn’t overpower the berries. Acacia honey is a very mild honey. Grains of paradise is similar to a peppercorn but without the bite. Allergy: Dairy

Work (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions