KITCHEN ENTREES

Question 1

6 OZ FILET OF BEEF

Answer 1

“GRILLED TO PREFERENCE SERVED SERVED WITH CABBAGE, SHIMEJI AND TRUFFLE TERIYAKI”
INGREDIENTS: BEEF, CABBAGE, SHIMEJI, TRUFFLE TERIYAKI SAUCE
TRUFFLE TERIYAKI SAUCE: SOY, SUGAR, MIRIN, SAKE, CORN STARCH, BRANDY, RED WINE, BLACK TRUFFLE SHAVINGS, TRUFFLE OIL
NOTES
THE SUGGESTED TEMP IS MR
FILET IS GRILLED TO DESIRED TEMPERATURE THEN SLICED, CABBAGE AND SHIMEJI MIX COOKED ON THE
PLANCHA AND SERVED WITH TRUFFLE TERIYAKI SAUCE SOY
ALLERGENS
DAIRY - NO SAUCE
GLUTEN - NO SAUCE
SOY - NO SAUCE
PICK-UP TIME: DEPENDING ON THE TEMP

8 OZ PRIME ZABUTON

Question 2

8 OZ PRIME ZABUTON

Answer 2

“JUICY, MARBLED CUT OF BEEF THAT IS GRILLED TO PREFERENCE AND SERVED WITH BLACK PEPPER MISO”
INGREDIENTS: 8 OZ ZABUTON, ROYAL TRUMPET, BLACK PEPPER MISO
BLACK PEPPER MISO: BLACK PEPPER, RED MISO, CREAM, SHALLOTS, SAKE

NOTES
GLUTEN-FREE
THE SUGGESTED TEMP IS MR
ZABUTON STEAK IS JUST ONE OF THE NAMES FOR A
DENVER CUT STEAK. IN JAPANESE, IT MEANS “LITTLE
PILLOW” BECAUSE IT IS SO IMMENSELY MARBLED WITH FAT
THAT IT IS SOFT & TENDER. COMING FROM THE CHUCK PART
OF THE BEEF
GRILLED TO DESIRED TEMPERATURE, SLICED THEN SERVED
WITH HALF OF A ROYAL TRUMPET MUSHROOM THAT HAS
BEEN COOKED ON THE PLANCHA.
ALLERGENS
DAIRY - NO SAUCE
PICK-UP TIME: DEPENDING ON THE TEMP

Question 3

12 OZ PRIME NY STRIP STEAK

Answer 3

“GRILLED TO DESIRED TEMPERATURE, SLICED AND SERVED WITH HALF OF A ROYAL TRUMPET MUSHROOM SERVED WITH SANSHO BUTTER.”
INGREDIENTS: 12 OZ NY STRIP, ROYAL TRUMPET, SANSHO BUTTER
SANSHO: JAPANESE SPICE HAS A LEMONY, CITRUS FLAVOR AND IS GREEN IN COLOR. THE SPICE HAS A TINGLY, PRICKLY SENSATION BUT IS NOT SPICY.
NOTES
GLUTEN-FREE
THE SUGGESTED TEMP IS MR
12 OZ STRIP STEAK, GRILLED TO DESIRED TEMPERATURE,
SLICED AND SERVED WITH HALF OF A ROYAL TRUMPET
MUSHROOM THAT HAS BEEN COOKED ON THE PLANCHA.
STEAK IS SEASONED WITH PERFECT ROAST AND SERVED
WITH SANSHO BUTTER.
THE NEW YORK STRIP STEAK COMES FROM THE TOP PART
OF THE SHORT LOIN BEHIND THE RIBS – THE LONGISSIMUS
MUSCLE OF THE COW. THIS MUSCLE IS LITTLE WORKED,
MAKING THE STEAK VERY TENDER. THIS CUT TENDS TO
HAVE FAT ON THE EDGE OF THE STEAK AND A LITTLE
MARBLING THROUGHOUT – NOT NEARLY AS MUCH
MARBLING AS THE RIBEYE.
ALLERGENS
DAIRY - NO BUTTER

Question 4

ATLANTIC SALMON

Answer 4

ATLANTIC SALMON
“6 OZ SEARED SALMON WITH YUZU BEURRE BLANC AND ROASTED BOK CHOY”
INGREDIENTS: 6 OZ SALMON, YUZU BEURRE BLANC, ROASTED BOK CHOY
YUZU BEURRE BLANC: BUTTER, CREAM, SHALLOTS, GARLIC, SUGAR, SALT, YUZU, LIME JUICE & LIME ZEST

NOTES
6 OZ SALMON IS SEARED TO MEDIUM, UNLESS
OTHERWISE SPECIFIED
BOK CHOY IS ROASTED WITH AN OLIVE OIL BLEND AND
PERFECT ROAST.
ALLERGENS
FISH - CAN NOT ACCOMMODATE
DAIRY - NO SAUCE
PICK UP TIME: MODERATE

Question 5

CHICKEN TERIYAKI

Answer 5

CHICKEN TERIYAKI
“HALF GRILLED CHICKEN SERVED WITH TERIYAKI SAUCE AND GRILLED BROCCOLINI”
INGREDIENTS: CHICKEN, GRILLED BROCCOLINI, TERIYAKI SAUCE
TERIYAKI SAUCE: SOY, SUGAR, MIRIN, SAKE, CORN STARCH
NOTES
BROCCOLINI IS BLANCHED THEN LIGHTLY SEARED ON THE
PLANCHA FOR COLOR, SEASONED WITH SALT & PEPPER.
ALLERGENS
GLUTEN - NO SAUCE
SOY - NO SAUCE
PICK UP TIME: MODERATE