Mock / Entrees

Question 1

Norwegian Salom Verbaal

Answer 1

7oz salmon with a mustard , rye whiskey glaze with spring carrots and spinach with parsley srpings

Question 2

Norwigan Salmon Garnish/ Portion

Answer 2

Craked pepper / 7 oz salmon

Question 3

Norwigan Salmon Wine / Marketing

Answer 3

Pinor Noir / fork knife

Question 4

georges Bank Scallops Verbal

Answer 4

George bank scallops drizzled with brown butter and finshed with alomads and citus fruit

Question 5

georges Bank Scallops Garnishing / Portion

Answer 5

Micro Green , Chives/ 6 U - 15 ( 7oz)

Question 6

georges Bank Scallops Wine /

Answer 6

Riseling

Question 7

Jumbo Gulf Shrimp Verbal

Answer 7

oreganata style ( itailian ) jumbo gulf srhimp grille than topped with fresh lump crab stuffing seasoned with bread crumbs finished with leamon butter sauce and creole vinaigrette

Question 8

Jumb Gulf Shrimp Garniishing/ Portion

Answer 8

4 jumb guld shrimp / chives , parsely
Size U12

Question 9

Jumbo Gulf Shrimp Wine/ Marketing

Answer 9

Riseling / Steak Knife , cracked pepper

Question 10

Chilean sea Bass verbal

Answer 10

Sea bass steamed on a bed of spinach served with light sherry soy broth and garnishe with piked ginger and micro green

Question 11

Chilean sea Bass Portion /Garnish

Answer 11

7oz sea bass / Ginger , Micro Green

Question 12

Chilean sea Bass Wine Pairing / market

Answer 12

Sauvignon Blanc / Chop stiks / fork

Question 13

Mediterranian branzino Verbal

Answer 13

Roasted Branzino with sun dried tomato and olive tapenda

Question 14

Mediterranian branzino Portion / Garnishing

Answer 14

Parsley / Artichoke long steam sliced 1/8

Question 15

Mediterranian branzino Wine / Marketing

Answer 15

Albariño /

Question 16

Seasonal Fish Verbal

Answer 16

Fresh Market fish with vingar olive oil fresh sqeeze lemon and a dash of sea salt served on a bed of asparagus

Question 17

Seasonal Fish Wine / Marketing

Answer 17

Sauvignon Blanc. , steak knife

Question 18

Seasonal Fish Portion / Garnishing

Answer 18

7oz fish , Asparagus 5-6 each ? parsely , 1/2 lemon

Question 19

Cold water Lobster Tail Verbal

Question 20

Cold water Lobster Tail Garnish / Portion

Question 21

Cold water Lobster Tail Wine / marketing

Question 22

AHI Tuna Verbal

Answer 22

Hand Cut AHI tuna seasoned with sirracha, seasame oil and curry oil accompanied with mango puree, avocado and citrus filets fishied with asain vinaigrette

Question 23

AHI Tuna Portion / garnish

Answer 23

Micro Greens/ 4oz tuna

Question 24

AHI Tuna wine / marketing

Answer 24

Rosé /Share Plate , serving spoon , offer chopsticks , hot towel

Question 25

Center cut filet mignon verbal

Answer 25

The Most Tender and Buttery Cut of Steak, Hand-Carved In House

Question 26

Center cut filet mignon Portion / garnishing

Answer 26

10oz / chives

Question 27

Center cut filet mignon Wine / marketing

Answer 27

Merlot / Steak Knife

Question 28

18oz prime Bone In new york strip / chili rub verbal

Answer 28

Prime Hand-Carved Steak with Exquisite Marbling. Adding the Gentle Heat of Ancho Chiles Makes it Unforgettable

Question 29

18oz prime Bone In new york strip / chili rub garnish / portion

Answer 29

18oz/ chives

Question 30

18oz prime Bone In new york strip / chili rub Wine / marketing

Answer 30

Merlot/ steak Knife

Question 31

Fliet Oscar Style verbal

Answer 31

filet medallions with fresh jumbo lump crab meat , asparagus spears and finsihed with bearnaise sauce

Question 32

Fliet Oscar Style Portion / garnish

Answer 32

chopped Parsely / 2 - 4oz of filet medallions

Question 33

Fliet Oscar Style marketing/ wine

Answer 33

Cabernet Sauvignon. / Steak Knife

Question 34

Morel crusted lamb chops verbal

Answer 34

Savory and Flown in from Australia to be Wet Aged for 21 Days. A Delicacy Complemented by an Herb-Infused Chimichurri Sauce

Question 35

18 oz prime bone in new yorl stripe Au Poivre Verbal

Answer 35

sauce on side

Question 36

18 oz prime bone in new yorl stripe Au Poivre portion / garnish

Answer 36

Chives / 18oz

Question 37

18 oz prime bone in new yorl stripe Au Poivre wine / marketing

Answer 37

Cabernet Sauvignon/ Steak Knife

Question 38

Filet Miignon and brioiled cold water lobster tail verbal

Answer 38

Ultimate Land and Sea Indulgence. A Tender 10 Oz Center Cut Filet Mignon Accompanied by Sophisticated and Perfectly Broiled South African Lobster

Question 39

Filet Miignon and brioiled cold water lobster tail portion / garnish

Answer 39

10oz / Chives

Question 40

Filet Miignon and brioiled cold water lobster tai Wine / marketing

Answer 40

Champagne / Steak Knife

Question 41

Parmesan Sole Verbal

Answer 41

Parmeason Crusted sole accompanied with heirloom tamtoo salad finished with garlic buter

Question 42

Parmesan Sole Garnish/ portion

Answer 42

7oz sole filet / Parsley , Wrapped Lemon

Question 43

Parmesan Sole wine / Marketing

Answer 43

Chardonnay / Fork. Kinif