Menu Item Descriptions Flashcards
(36 cards)
Starters
24-Hour Bone Broth
It’s a savory bone broth accented with asian flavors.
What asian flavors? ginger, soy and yuzu
Drop Language:
“Bone Broth, please be careful as the cups are hot”
“Here is some salt if you need it during the meal”
Starters
Garlic Bread
It’s the same bread we use for our cheesesteaks made into a simple garlic bread with melted parmigiano.
Drop Language: “Garlic Bread”
Starters
Steak Tartare,
Japanese accent
It’s a traditional tartare with a Japanese pepper and citrus spice.
If asked in more detail: The base is a French style tartare with mustard, capers and egg yolk. We add a little Japanese spice to make it pop.
Drop Language: “Tartare with Japanese accents, we recommend you mix together.”
Starters
Steak Tartare, celeriac and baby arugula
It’s a simple tartare with celeriac and baby arugula, parmesan and inspired by the carpaccio at Matu.
Drop Language: “Tartare”
Starters
Tenderloin Carpaccio
(Matu Kai)
Thinly sliced beef tenderloin topped with horseradish, celery and watercress
Drop Language: “Carpaccio”
Starters
Shrimp Cocktail
It’s a classic shrimp cocktail with some extra hot horseradish
Where is the shrimp from? The shrimp is sustainably farmed in Hawaii
Drop Language “Shrimp Cocktail”
Starters
‘47’ Salad (baby gems lettuce)
Baby gem lettuce tossed in a savory tomato vinaigrette topped with grated parmigiano.
Drop Language: “47 Salad”
Starters
Spice Tahini Caesar
Baby Gen lettuce tossed in a spiced tahini caesar dressing.
Drop Language “Tahini Caesar”
Starters
Vinaigrette Salad
A simple red wine and olive oil vinaigrette over baby gem lettuce.
Drop Language “Vinaigrette Salad”
Small Plates
Ribeye/NY Brochettes, harissa spice
It’s a North African inspired dish composed of Ribeye and New York skewers seasoned with Harissa spice served with grilled onions and blistered tomatoes.
What is a Brochette? A brochette is a french term for meat on a skewer.
What is Harissa Spice? Harissa is a spicy chili pepper seasoning originating from North Africa.
Pronounced “BRO-SHETS” and “ha REE suh”
Drop Language “Brochettes”
Small Plates
Meatballs, pomodoro sauce
Classic Italian meatballs in a pomodoro sauce.
Drop Language: “Meatballs”
Small Plates
Tenderloin Satay, “Crying Tiger” Sauce
It’s two skewers of beef tenderloin marinated in a coconut red curry paste served with a crying tiger sauce. The dish does have a good amount of spice.
What is a satay? A satay is a southeast asian dish of seasoned, skewered and then grilled meat served with a dipping sauce.
What is Crying Tiger Sauce? Spicy aromatic dipping sauce.
Why is it called Crying Tiger? The traditional version is supposed to be so spicy that it would make a tiger cry.
Drop Language: “Tenderloin Satay”
Small Plates
Maltagliati (pasta from UOVO), ribeye ragú
Hand-torn pasta in a 12-hour braised ribeye ragú.
Who’s UOVO? It’s our sister restaurant that makes fresh pasta in Italy and flies it here.
Pronounced “mahl-tah-lee-AH-tee”
Drop Language: “Maltagliati”
Steaks
Center Cut Filet
The Filet: The filet is the most tender of all steaks. We cook it on the plancha to give it a nice sear with a warm red interior.
Drop Language: “Filet”
Steaks
New York Strip
The NY Strip is a bold and beefy steak and when we cook it on the fire, that little bit of smokiness really compliments the flavor.
Drop Language: “New York Strip”
Steaks
Petite New York
The NY Strip is a bold and beefy steak and when we cook it on the fire, that little bit of smokiness really compliments the flavor.
Drop Language: “Petite New York”
Steaks
Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “Ribeye This side is the eye, and this side is the cap (gesture)”
Small Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “10 oz Ribeye This side is the eye, and this side is the cap (gesture)”
Steaks
Large Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “16 oz Ribeye This side is the eye, and this side is the cap (gesture)”
Steaks
Rustic Ribeye
A double cut ribeye cooked over the fire, sliced thicker (with the fat in tact) and a bit more char.
Q: How is this different from your regular Ribeye? Our standard ribeye is trimmed and sliced thinly which leads to the most tender bite. The rustic ribeye is thicker, cooked with a bit more char and served untrimmed, meaning the fat is left in place, and sliced thicker.
Q: Why are there 3 prices for the Rustic Ribeye? The Rustic Ribeye is 22-25 oz. When available we have smaller and larger ones.
Drop Language: “Rustic Ribeye. Give the steak a try. You may find it needs a little additional salt.”
Steaks
Picanha
The Picanha is a very popular cut in South America. It is rich and flavorful like a strip with the tenderness closer to that of a filet. We cook our Picanha over the open fire.
Drop Language: “Picanha”
Entrees (non steak)
8-hour Braised Beef Cheeks, celeriac puree
It’s a traditional red wine and tomato braised beef cheek served over a celeriac puree.
What is Celeriac? It’s another name for celery root.
What’s a Beef Cheek like? It’s our favorite cut to braise. It’s similar to a Short Rib but lighter and beats it side by side consistently.
Drop Language: “Braised Beef Cheeks”
Entrees (non steak)
Wood Fire Branzino, lemon, olive oil
Whole Branzino, grilled over the fire topped with parsley,
lemon and extra virgin olive oil.
How large is it? It’s a 1 lb whole Branzino
Drop Language: “Branzino, please note there is a bone along the center”
Entrees (non steak)
Wood Fire Lobster tails, yuzu garlic butter
Two Maine lobster tails seasoned with our yuzu garlic butter and grilled over our open fire.
Lobster Tails
