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Eddie Vs > Mock APPS/HH > Flashcards

Mock APPS/HH Flashcards

(55 cards)

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1
Q

Market Oysters

A

Mere Point,Conway Royal , Malpeque, East Beach Blonde , Blue point

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2
Q

Market Oyster Garnishing (sauces)

A

on ice , cocktail and mignoette sauces

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3
Q

Market Oyster Wine Pairing

A

Champagne

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4
Q

20g caviar Wine Pairing

A

Champagne.

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5
Q

Market Oyster Plateing

A

Small Plate , Tabacoo

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6
Q

20g caviar

A

20 Grams Petrossian Royal Ossetra Caviar Served with Warm Blinis and Crème Fraîche

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7
Q

The Shell Fish Tower

A

Maine Lobster, Wild Gulf Shrimp(6), Oyster (6), Colossal Crab

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8
Q

The Shell Fish Tower Garnish

A

cocktail sauce , atomic horse radish , migante

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9
Q

The Shell Fish Tower Garnishing

A

cocktail sauce , atomic horse radish , migante

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10
Q

The Big Eddie

A

King Crab, Maine Lobster , Tuna Poke, Wild Guld Shrimp (8) Oyster (8)

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11
Q

The big Eddie pairing Wine / MARKETING

A

Champagne / cocktail fork , tabsaccoo

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12
Q

Calamari Verbal

A

Tender Ring and tentacles on top of a bed of rice noddles tossed with carrots,scallions and chewews finished with kung po sauce ( chils )

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13
Q

Calamari Portion/ Garnishing

A

portion= 10oz / sesame seeds

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14
Q

Calamari Wine Pairing/ marketing

A

Serving spoon,share plate / Pinot Grigo

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15
Q

Maine Lobster taco Verbal Discreption

A

fresh maine lobster on top of our home made corn toritilla with sweet corn,pico,sliced avacdo lime and remoulda sauce

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16
Q

Maine Lobster Tacos wine Pairing/ marketing

A

Chardonny ( Tabacsoo, mark with share plate, provide hot towel service

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17
Q

Maine Lobster Taco
Porstion/ garnishing

A

Maine lobster meat 1.5oz per taco /chives and micro greens

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18
Q

Signaturature steaK tarte Verbal discreption

A

handed chopped filet migon with yellow onions, capers, parsely , fresh egg yolk spiced with tatrare dressing with dijon mustered

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19
Q

Signaturature steaK tarte ( Tartare dressing )

A

Evoo , Worcestershire, Tabscoo )

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20
Q

Signaturature steaK tarte Portion/ garnshie

A

4oz Chopped stake tarttare , 6 baguette slices / Parsley

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21
Q

Signaturature steaK tarte / Wine paring / marketing

A

Pinot Noir / sider plate

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22
Q

Jumbo Lump crab Garnish/portion

A

Chives , 1/2 lemon, ( expo garnish with tabassco ) / 7oz maryland style crab cake

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23
Q

Jumb Lumb Crab Vrab discreptioin

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A

Lump crab seasoned with scallions, spices, lighlt panko crub crust Creamy Housemade Remoulade Sau

24
Q

Jumbo Lump crab wine pairing / marketing

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A

Chardonnay / Tabasco Share plate , serving spoon

25
Eddie Rockfeller (HH) Verbal Discrpation
Broiled oyster with spinach and artichoke fondue and buttered panko crumbs
26
Eddie Rockfeller (HH) Portioin/ Garnish
2 oyster / chives
27
Eddie Rockfeller (HH) Wine / markeitng
Chardoney, cocktail fork, share plate
28
Prime Steak tarta (HH) VERBAL DISCREPTION
PRIME STEAK TATAKI* Thinly Sliced Filet Mignon Over Light Hong Kong Broth with Korean Chili Paste, Shiitake and Oyster Mushrooms, Carrots, Green Onions and Red Chiles
29
Prime Steak tarta (HH) wine paring
Pinot Noir
30
Prime Steak tarta (HH) garnishing / portion
1.5oz
31
south african lobster tempura with sriracha aloi ( HH) VERBAL
Five Tempura South African Lobster Topped with a Subtle Touch of Garlic Aioli.
32
Morel crusted lollipop lamb chops (HH) VERBAL
Two Australian Lamb Chops with Fig Glaze amd Olive oil with a Morel Mushroom Crust
33
Morel crusted lollipop lamb chops (hh) Garnish/ Portion
2 Australian Lamb,
34
Maine Lobster bisque verbal
Tradittinal lobster Bisque finshed with cream and brardy, garnished with brioche cruton , creme fraichie and maine lobster meat
35
Maine Lobster bisque Garnishes / Portion
Chives, bring pepper / Bisque 10oz, bowel 6oz cup
36
Maine loberster wine pariing
Chardonnay
37
Warm Goat Chesse Sald verbale
Goat cheese with sautted oyster mushrooms with arugula salad dressing with apple cidar vinaigrette topped and honey mustered with warm goat cheese
38
Warm Goat cheese sald garnishing / portion
Chives honey mustered bring pepper/ Mushrroms 1/4 shallots 1/8 goat cheese 3/4
39
Warm Goat cheese sald Wine / marketing
Sauvignon Blanc, fork, side plate
40
Icebuger Blt VERBAL
icebuger lettus drizzled with blue cheese dressing with warm bacon, red onion and baby heir loon tamto sauce finished crumbled cave aged blue cheese dressing
41
ICE BUGER BLT Portion/ Garnises
1/4 head of icebuger 2 full slices of bacon /chives expo black pepper
42
ICE BUGER BLT Wine / marketing
Steak knife , shareplate / Rose
43
Ceaser saled verbale
Roman Lettuce lightly dresses with ceaser dressing shaved Grana padano(parmasion cheese ) and Kalamta ( smash olivas )
44
Ceaser sald Garnishing / portion
Black pepper, Crutons
45
ceaser sald wine paring / markertin
Chadonay / Fork Share pkalte
46
Season Burrta salad Verbal
Sliced heirlook tomatoes ittaian burrta cheese with vigar oil
47
Season Burrta salad Garnishing / portion
Micro Basiel
48
Season Burrta salad Wine / marketing
Sauvignon Blanc/share plate , forll
49
mini fielet sandwitches
Two Pan sired Flilets tossed in brioche rools with melted cave aged blue cheese, baby arugla and onion jam
50
Wild Gulf Shrimp Verbal ( APP)
4 wild gulf shrimp served on top of a bed of ice, lightly porached with (Ev spices ) Zatarains crab boil,salt,lemon
51
Wild Gulf Shrimp Portion / Sauces ( APP )
U-12 Shrimp Served with Atomic Horse radish , Stone Mustered , Cock tail sauce/ chives
52
Wild Gulf Shrimp Wine Paring / Marketing (APP)
Sauvignon Blanc / Tabscoo share plate
53
Yellow tail Sashimi Verbal
yellow tail drizzled with light ponzu and finished with chilies and cilantro
54
Yellow tail Sashimi Portion / Garnishing
Yellow tail 7-9 slices, thick 2.5 oz total weight / Chilies , micro greens
55
Yellow tail Sashimi Wine/ Marketing
Sauvignon Blanc/ chopsticks share plate

Eddie Vs (11 decks)

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