Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

RC > Product Info > Flashcards

Product Info Flashcards

1
Q

Steaks carefully aged

A

Beef wet aged approx 24-28days and tenderloins for 14-18days
Beef aged under refrigeration according to formula developed after many years of experience
Aging creating enzymatic change that contributes to tenderness & intensified flavor; sealed in CryOVac bags to retain natural juices

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

Beef Quality

A

Ribeye, NY Strip, T Bone and Porterhouse are always USDA prime (rating based on the evenly distributed marbling that makes the meat so flavorful; marbling is ribbons of fat through beef)
Filets & petit filets are USDA choice or USDA prime depending on availability

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

Temperature descriptions & abbrevs

A 
Rare    (R)        Very red, cool center
Medium Rare (MR) red, warm center
Medium (M) pink center
Medium Well (MW) slightly pink center
Well (W) broiled throughout, no pink
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Ribeyes

A 
RIB
12 & 16oz Ribeyes
example of USDA Prime at its best
Most marbling of all prime cuts
Very flavorful and tender
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Cowboy Ribeye

A

CBOY

22oz ribeye steak on the bone

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

Filet - thick cut

A

F
A thick cut (11oz) or corn fed Midwestern beef
Most tender steak on our menu

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

Petite Filet

A

PF

a smaller cut (8oz) of filet, equally tender

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

NY Strip

A

NY
16oz sirloin strip (12oz offered by availability)
USDA Prime sirloin strip
Firmer than ribeye with full bodied flavor

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

T Bone

A

T-Bone
24oz
Classic USDA Prime cut combining full flavor with ideal tenderness
Really 2 pieces of beef: NY Strip and Filet joined by the famous “T” which adds flavor
Minimum eye diameter of the filet is 3/4”

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

Porterhouse (serves 2, we suggest sharing)

A

PH
40oz USDA prime
Minimum diameter of porterhouse filet is 1 1/2”
Combines the rich flavor of the NY strip with tenderness of Filet
Served “on the bone” which adds flavor

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

Petit filet and shrimp

A

F-SHMP
tenderloin filets (2 smaller filets totaling 8oz) and topped with large shrimp
Beef seasoned with s&p and broiled
Shrimp seasoned with small Amy of blackening spice, butter, and lemon, and broiled then placed 3 each on top of filet
Served on a sizzling platter (melted butter, chopped fresh parsley)

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

Steak & Lobster Combination

A

SURF/TURF
customer’s choice of stack or other entree and lobster tail
Steak/entree cooked according to recipe; drizzled w/ steak butter & sprinkled w/ parsley
Served with lobster set up minus cracker & bib

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

Oscar Style

A 
WITH OSCAR
WITH PORT OSCAR (for Oscar on PORT)
Placed on any steak, topped with: 
Crab cake
Fresh, steamed asparagus
Béarnaise sauce
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Blue Cheese Crust

A 
BLEU CHEESE CRST
Entree complement, placed on choice of steak, broiled until golden brown
Made with:
Pasteurized heavy cream
Japanese bread crumbs
Roasted garlic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

SHRIMP (entree complement)

A

WITH SHRIMP

6 large shrimp

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

Lobster, fresh

A

LOB
Fresh, steamed whole Maine lobster ranging from 2.5-5lbs
Flown in live, guests normally order by weight
Served with drawn butter and a wrapped lemon

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

Lobster Tails

A

LOBTAIL or DBL LOBTAIL
single or double 6-8oz tails
Seasoned with blackening black, a touch of lemon and drizzled with butter, topped with fresh chopped parsley
Served with drawn butter and a wrapped lemon

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

Salmon

A 
SALM
8oz Atlantic cold water or wild salmon
Seasoned with salt and black pepper 
Drizzled with butter and lemon juice 
Drizzled with 1tbsp steak butter and sprinkled with fresh chopped parsley
Served on warm platter with a lemon wrap
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Crab Cakes

A

CRN CK ENT
3oz crabcakes containing crabmeat mixed with cracker meal, mayonnaise, eggs and seasoning and baked
Drizzled with lemon butter, sprinkled with diced peppers and parsley, served on a sizzling platter

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

BBQ Shrimp

A

BBQ SHRMP ENT
10 large shrimp sautéed in BBQ butter sauce, chopped green onions & white wine
BBQ butter sauce : heavy cream, water, cornstarch, BBQ butter (black & cayenne pepper, paprika, salt, garlic, Worcestershire sauce, Tabasco, rosemary and butter)
Served with a #16 scoop of garlic mashed potatoes covered in BBQ butter
Sprinkled with fresh chopped parsley

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

Stuffed Chicken Breast

A

STUFF CX
16ozfresh double boneless breast marinated
Stuffed with garlic herb cheese (seasoned cheddar and cream cheese) and oven roasted
Garnished with fresh thyme and fresh chopped parsley
Served with lemon butter on a sizzling platter

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

Marinated lamb chops with mint

A

LAMB
domestic lamb chops, 3 chops (each 5oz)
Broiled, seasoned with s&p
Served sizzling in 1tbsp veal butter; served on sizzling platter sprinkled with julienne mint
Topped with fresh chopped parsley
(If guest requests mint ladle 2oz mint jelly into a ramekin, serve on side on B&B plate)

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

Children’s menu

Beverage

A 
Served in disposable kid's cup
All are refillable at no extra charge
Milk
Juices
Frozen virgin drinks
Soft drinks
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Children’s Menu

Side Items

A

French Fries (place 8oz at 3 o’clock position and place ramekin with ketchup at 12 o’clock position)

Mashed potatoes (place 8oz at 3 o’clock position)

Broccoli (steam for 4min and place at 3 o’clock)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Children’s menu

Salmon/Fish of the Day

A

CHILD’S SALMON/FISH
4oz, seasoned with salt and black pepper and broiled; drizzled with butter and lemon juice; drizzled with steak butter

Served on room temp platter w/ a lemon wrap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Children’s menu

Fried Shrimp

A

FRD SHRIMP

5 shrimp dipped in soda batter
Fried until golden brown
Served with guests choice of cocktail sauce or Remoulade

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Children’s Menu

Petite Filet

A 
CHILD'S FILET
4oz, sprinkled on both sides with s&p
Broiled to guests choice of doneness
Drizzled with steak butter
Served on room temp platter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Children’s menu

Kids Prime Sliders

A

KID PRIM SLID
2 prime sliders seasoned with s&p
Cook to medium unless otherwise requested
Served on toasted mini rolls
Topped with shredded cheddar cheese added upon guest request

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Children’s Menu

Chicken Strips

A

CHK STRIP
half of airline chicken beast (7oz)
Cut into 3 pieces and soaked in buttermilk
Coated with crispy onion flour and toasts in Panko bread crumbs
Fried until golden brown
Served with ranch dressing on the side

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Children’s menu

Half chicken with sides

A 
CHILD'S CHICKEN
half of chicken breast (7oz)
Seasoned with s&p and broiled 
Drizzled with steak butter
Served on room temp platter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Hollandaise

A

HOLL
A very rich, creamy yellow sauce
Pasteurized egg yolks, clarified butter, lemon juice, Tabasco sauce, Worcestershire, salt and white pepper

Served with asparagus or as a side condiment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Béarnaise

A

BÉARNAISE
Very rich creamy sauce
Made with Hollandaise sauce plus tarragon, vinegar, bay leaves, thyme, and black pepper

Served as a side condiment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Au Poivre

A

AU POIVRE
3oz warm Au Poivre sauce can be added to any entree
Made with onions, fresh thyme, green peppercorns, brandy, half and half, beef jus
Can also be ordered on the side in a ramekin if requested

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Shrimp Cocktail

A

CKTL
REMO
four boiled jumbo shrimp served on mesclun mix
Served w/ homemade cocktail sauce or Remoulade sauce in separate ramekins
Cocktail sauce: tomato catsup, lemon juice, horseradish, Worcestershire
Remoulade: parsley, garlic, mayo, Zatarain’s Creole mustard, lemon juice, Worcestershire, Tabasco sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Cattle Quality

A

Only beef cattle are used
Hereford, Angus or Shorthorn breeds are shipped to Midwest feed lots
Steers are 700 to 800lbs when arrive at feed lot; fed primarily corn for 150-180 days; in the end, weigh 1100-1200lbs
Fresh, never frozen
Cooked in broilers that reach 1800degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Mushrooms stuffed with crabmeat

A

ST MUSH
fresh lump crabmeat sautéed with butter, celery, onions, garlic, salt, white and cayenne pepper & mixed with Italian breadcrumbs
Placed in 4 extra large mushroom caps
Sprinkled with Romano cheese
Broiled to a light golden brown, topped with parsley and a small amt of melted butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Crab-tini

A

CRB TINI
3oz jumbo lump crabmeat tossed with cilantro and house vinaigrette
Served in chilled martini glass
2 romaine hearts, 1.5oz chopped salad mix, 1oz Remoulade sauce
Sprinkled with diced peppers, parsley
Served with a lemon wrap on a B&B plate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Seared ahi tuna

A

AHI
8 slices ahi tuna, 4oz portions
Dipped in canola oil, seasoned with blackening seasoning and lightly seared
Served with cucumber salad that is topped with pickled ginger and cilantro
Once tuna is plated, mustard sauce is drizzled evenly around base (Coleman’s dry mustard, Dijon mustard, Kikkoman soy sauce and Budweiser)
Served with lemon wrap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Sizzlin Blue crab cakes

A 
CRB CK
2, 3oz crabcakes containing crab meat mixed with cracker meal, mayo, eggs and seasoning and baked
Drizzled with lemon butter
Sprinkled with diced peppers and parsley
Served on a sizzling platter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Tempura onion rings

A

FFO
Lightly fried onion rings (5, 1-inch thick cut onion rings coated with soda batter)
Deep fried to a golden brown, seasoned with French fry seasoning, sprinkled with fresh chopped parsley, served with honey Thai sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Veal Osso Buco Ravioli

A

RAVIOLI
5 raviolis
Safaris flavored pasta she’ll stuffed with fresh mozzarella and shredded Osso Buco
Served in a sauce made of white wine, BBQ butter and veal glace
Served with sautéed spinach
Sprinkled with Romano cheese and served hot
Garnished with fresh chopped parsley

(COOKED WITH PEANUT OIL)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Fried calamari

A

FR CALAMARI
calamari tubes and tentacles tossed with buttermilk and seasoned flour, lightly fried to golden brown
Tossed with sweet red chili sauce, rice wine vinegar, and roasted bell pepper
Sprinkled with diced peppers and fresh chopped parsley served with lemon wrap

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

BBQ shrimp

A

BBQ
five shrimp sautéed in BBQ butter sauce, chopped green onions and white wine
BBQ butter sauce: black & cayenne pepper, paprika, salt, garlic, Worcestershire sauce, Tabasco, Rosemary and butter
Served with a toast point that is brushed with BBQ butter
Shrimp is sprinkled with fresh chopped parsley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Spicy Lobster

A

CS LOB
5oz slipper lobster tail meat, coated in a seasoned cornstarch of blackening spice and fried
Seasoned with French fry seasoning
Tossed in Sriracha mayo (Thai chili sauce, mayo, Tabasco, Sriracha, cayenne pepper and sesame oil)
Garnished with green onions
Accompanied by cucumber salad (cucumber mix of English cucumbers, red bell peppers and red onions; cucumber dressing of rice wine vinegar, granulated sugar and salt, garnished with 2 cilantro sprigs)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Onion soup Au gratin

A

O-SOUP
caramelized onions stewed in rich beef broth
Flavored with thyme, salt, freshly ground pepper, bay leaves and sherry
Topped with a toasted crouton and browned Swiss cheese

46
Q

Louisiana seafood gumbo

A

GUMBO
a brown roux-based soup cooked with shrimp, crabmeat, okra, andouille sausage, onions, celery, red and green bell peppers, garlic and tomato sauce
Served with cooked rice
Topped with chopped green onions

47
Q

Lobster Bisque

A

BISQ
a rich creamy lobster based soup with brandy
Served with finely diced lobster meat
Garnished with parsley

48
Q

Caesar Salad

A

CAESAR
Romaine hearts tossed with homemade Caesar salad dressing, grated Romano cheese, garlic croutons, kosher salt
Topped with Parmesan cheese, fresh ground black pepper
Garnished with three grape tomato halves; whole anchovies available on the side

49
Q

Chop Salad

A

CHOP
chop salad mix (iceberg lettuce, spinach, radicchio) tossed with:
Lemon basil dressing, green olives, sliced mushrooms, crispy diced bacon, diced hard cooked eggs, sliced red onions, hearts of palm, garlic croutons, bleu cheese crumbles
Garnished with: 3 sliced grape tomato halves, topped with thinly sliced French fried red onions

50
Q

Harvest Salad

A

HAR SAL
Steakhouse salad mix tossed with: golden vinaigrette dressing, kosher salt, dried cherries, crispy onion, roasted corn
Topped with: crispy bacon, Cajun pecans, goat cheese
Garnished with: 3 sliced grape tomato halves

51
Q

Sliced tomato & onion salad

A

T & O
Vine ripe tomato (1 large trimmed, cored, and cut into 3 equal slices), sliced red onion, served on steakhouse salad mix
Topped with vinaigrette dressing, crumbled dry bleu cheese, kosher salt

52
Q

Lettuce Wedge Salad

A

HEAD
iceberg lettuce (1/4 head) served on steakhouse salad mix
Topped with dressing (guest’s choice), sprinkled with bacon bits and bleu cheese crumbles

53
Q

Steakhouse Salad

A

STKHSE
Steakhouse salad mix (garlic croutons, sliced red onions, garnished with grape tomato halves)
Topped with dressing (guests choice)

54
Q

Salad Dressings

A

All made fresh at RCSH
Any additional salad dressings requested are served on the side
Salads ordered with clear dressings (balsamic vinaigrette, Italian, creole french) must be tossed before plating

55
Q

List of dressings

A 
Balsamic vinaigrette
bleu cheese
Caesar
lemon basil
Ranch
Remoulade
Thousand island 
Vinaigrette
Warm bacon
White balsamic vinaigrette
56
Q

Balsamic Vinaigrette

A

BALSAM

balsamic vinegar, roasted garlic, Dijon mustard, creole mustard, olive & canola oil

57
Q

Bleu Cheese

A

BLEU
light cream
Mayo
Chunks of fresh bleu cheese

58
Q

Caesar

A

CAESAR
olive oil, garlic, lemon juice, anchovies, pasteurized egg yolks, Dijon mustard, red wine vinegar, dry mustard, salad herbs, salt and black and white pepper

59
Q

Lemon basil dressing

A

LEM

Pasteurized egg yolks, canola oil, lemon juice, basil

60
Q

Ranch

A

RANCH
Mayo
Buttermilk
Spices

61
Q

Remoulade

A

REMO

parsley, garlic, mayo, Zatarain’s creole mustard, lemon juice, Worcestershire, Tabasco

62
Q

Thousand Island

A

1000

Salad oil, chopped eggs, mayo, tomato catsup, sweet pickle relish

63
Q

Vinaigrette

A

VIN

Olive oil, red wine vinegar, lemon juice, dry mustard, garlic, salt, black pepper, salad herbs

64
Q

Warm Bacon Dressing

A

W BAC

bacon drippings, red wine vinegar, sugar and olive oil

65
Q

White balsamic vinaigrette

A

W BALSAM

Dijon mustard, white balsamic vinegar, granulated sugar, kosher salt, white pepper, olive oil

66
Q

Potatoes Au Gratin

A

POT A
Sliced Idaho potatoes mixed in a 3 cheese cream sauce of bleu, Romano, and shaved Parmesan cheese with salt, white pepper and French fry seasoning
Topped with a mix of cheddar and Swiss cheeses
Broiled to melt and lightly toast the cheese mixture

(NOT VEGETARIAN: sauce contains chicken base)

67
Q

Baked Potato

A

BAKE (with one or more of the following):
Butter (BU)
Cheese (CH)
Chopped bacon (BAC)
Fresh chives (FR CHV)
Sour Cream (SC)
Served plain or topped with those choices

68
Q

Homemade potato chips

A

CHIPS
Served at bar
Extra thin, sliced, fresh Idaho potatoes, fried to a golden brown
Topped with fresh chopped parsley and blackening spice

69
Q

Julienne Potatoes (French fries)

A

JUL
Idaho potato cut into 3/8” by 3/8” strips, deep fried to a crisp golden brown
Topped with fresh chopped parsley, salt, black pepper and dry mustard
Served with a 2oz ramekin filled with ketchup on B&B with doily

70
Q

Lyonnaise

A

LYON
Slices of Idaho potatoes placed in a 350 degree fryer
Then sautéed with lyonnaise butter, onions, and seasoning to a medium brown color
Lyonnaise butter (regular salted butter infused with garlic &I fresh thyme)
Garnished with fresh chopped parsley

71
Q

Mashed Potatoes

A

MASH
Fresh Idaho potatoes whipped with cream, butter, salt, white pepper, and a touch of roasted garlic
Topped with melted butter and parsley

72
Q

Shoestring Potatoes

A

SSP
Idaho potatoes cut into 1/8” by 1/8” strips and deep fried to a crisp golden brown
Topped with parsley, salt and black pepper, and dry mustard
Served with 2oz ramekin ketchup on B&B plate w/ doily

73
Q

Sweet potato casserole

A

S.P. CASS
Fresh sweet potatoes whipped with sugar, vanilla, eggs and butter
Topped with home made crust (made from pecans, light brown sugar, flour and butter)
Browned lightly and served hot

74
Q

Fresh Asparagus

A

ASP
asparagus spears
Served steaming with 2oz ramekin Hollandaise on the side

75
Q

Broccoli

A

BROC

steamed fresh broccoli

76
Q

Broccoli Au Gratin

A

BROC AUG
Steamed fresh broccoli mixed in a 3 cheese cream sauce with salt, white pepper and French fry seasoning
Topped with a mix of cheddar and Swiss cheeses
Broiled to melt and lightly toast the cheese mixture

77
Q

Broiled Tomatoes

A

BR TOM
One large vine ripened tomato cut in half, sprinkled with sugar and broiled until golden brown
Topped with melted butter and fresh chopped parsley

78
Q

Sautéed Onions (by request)

A

SAUTE ONIONS
sliced onions cut in 1/4” julienne style
Sautéed with lyonnaise butter and seasoning
Tossed in veal butter and sprinkled with parsley

79
Q

Sautéed Mushrooms

A

MUSH
Steamed whole mushrooms sautéed in butter, served with juice, salt and white pepper
Topped with parsley

80
Q

Spinach

A

SPIN
Steamed fresh spinach
sautéed in butter, salted, seasoned with lyonnaise seasoning mix

81
Q

Creamed Spinach

A

CR SPIN

Chopped spinach cooked in a white sauce (flour, butter, and cream) and seasoned with salt and white pepper

82
Q

Spinach Au Gratin

A

SPIN AUG
creamed spinach topped with a mix of cheddar and Swiss cheeses
Broiled to melt and slightly toast the cheese mixture

83
Q

Sautéed spinach with garlic

A

SAUT SPINACH
Steamed fresh spinach
Sautéed in garlic butter and seasoned with lyonnaise seasoning mix

84
Q

Berries with sweet cream sauce

A

SW CREAM
fresh seasonal berries served on a rich vanilla sauce made with heavy cream, fresh egg yolks, sugar and vanilla
Garnished with mint sprig

85
Q

Bread Pudding

A

BR PUDD
Bread pudding with whiskey sauce
Cubed French bread soaked in custard (eggs, milk, vanilla, cinnamon, butter, sugar) combined with raisins and apples and baked
Served warm with homemade whiskey sauce (egg yolks, heavy cream, sugar, vanilla, Tennessee whiskey, mint sprig)

86
Q

Caramel apple crumb

A

APPLE CRUMB
Apple crumb filling with caramel sauce
Filling: Granny Smith apples, butter, sugar, cinnamon, vanilla, baked in a flaky crust
Topping: butter, sugar, flour
Drizzled with caramel sauce, topped with vanilla ice cream in center of Apple crumb

87
Q

Caramelized banana cream pie

A

BANANA CREAM
white chocolate banana cream pie
Flaky crust filled with ripe bananas, banana liqueur, whipped cream, white chelate pastry cream, and vanilla beans
Topped with caramelized bananas
Served in center of a caramel sugar plate

88
Q

Chocolate sin cake

A

Rich flourless chocolate cake
Chocolate, butter, eggs, sugar, vanilla, espresso
Topped with chocolate ganache and served on raspberry sauce
Chocolate ganache: chocolate cream

89
Q

Cheesecake with seasonal berries

A

CHZ CK
Freshly baked and moist graham cracker crust
Filling: cream cheese, sugar, vanilla extract, eggs; topped with sour cream, vanilla extract and sugar
fruit topping: strawberries, blackberries, raspberries, blueberries, or combo of each
Garnished with mint sprig, drizzle raspberry sauce along rim of plate

90
Q

Crème brûlée

A

BRÛLÉE
classic rich French style vanilla custard
Custard: heavy cream, sugar, egg yolks and fresh vanilla bean
Top is sprinkled with raw sugar, caramelized to light golden brown
Garnished with seasonal berries

91
Q

Ice cream and sorbet

A

I CRM
SORBET
check for available flavors

92
Q

Ruth’s Chris Coffee (dessert coffee glass)

A 
Coffee glass drizzled with chocolate syrup and filled with liqueurs and fresh hot coffee, made with:
0.5oz baileys Irish cream
0.5oz Frangelico
0.5oz Brandy
Chocolate syrup
Topped with whipped cream
93
Q

Bleu cheese crusted flat iron steak

A

8OZ FI STEAK, 16OZ FI STEAK
Seasoned with s&p, broiled to desired degree of doneness
Served with bleu cheese crust
Topped with 1tbsp melted butter, sprinkled with parsley
Available in 8oz & 16oz portions

94
Q

Coconut shrimp

A 
COCO SHRP
3 each, jumbo shrimp butterflied
Dipped in a seasoned (blackening spice) beer batter
Coated with shredded coconut and fried
Served with orange marmalade
95
Q

Smoked Salmon

A

SMK SAL
Sliced smoked salmon served with steak hose salad mix
Plated with 1tbsp each of capers, chopped red onion, diced egg white & yolk, 6 toast points
Served with wrapped lemon

96
Q

Garlic bread

A

G-BD
4 slices crisp golden brown garlic bread
Seasoned with garlic butter and Romano cheese
Baked in convection oven

97
Q

Escargot and hearts of artichoke

A

ESC
6 each escargot sautéed with: 5 pieces quarter artichoke hearts. 1 each large sliced mushroom, 2tbs of chopped green onion
Seasoned with: 1oz house white wine, 2oz garlic butter
Garnished with parsley

98
Q

Traditional escargot

A

ESC
escargots sautéed in onions and red wine
Baked in an escargot dish with garlic butter
Served hot with toasted points

99
Q

Fried Oysters

A

FR OYSTERS
6 oysters fried to a golden brown and sprinkled with French fry seasoning
Placed back on top of oyster shells with a mesculin mix and lemon wrap
Accompanied by ramekins of Remoulade and cocktail sauces
Sprinkled with diced peppers and parsley

100
Q

Asparagus and hearts of palm

A

ASP SAL
3 spears (or 3oz) cooked, peeled asparagus and cut hearts of palm (3oz)
Served with: salad mixture (2oz), cherry tomato halves, black olive
Topped with chopped hard cooked eggs
Dressing: guests choice
(Note: vinaigrette dressings are tossed with the steakhouse mix before building salad)

101
Q

Tomato and mozzarella salad

A

TOM MOZZ
Vine ripe tomato (1 large trimmed, cored and cut into 3 equal slices); sliced fresh buffalo mozzarella
Served on steakhouse salad mix
Topped with: fried basil leaves, kosher salt, balsamic vinaigrette

102
Q

Italian Salad

A

ITL SAL
steakhouse salad mix
Green olives, diced celery, chopped onions, marinated artichokes, Greek olives, cherry tomato halves, chopped hard cooked eggs, anchovies, grated Romano cheese
Dressing: tossed in Italian dressing

103
Q

Creamy French

A

FR
Salad oil, red wine vinegar, Romano cheese, salt, black pepper, sugar, paprika, yellow mustard, creole mustard, Worcestershire sauce mixed with mayo

104
Q

Italian

A

IT

olive oil, red wine vinegar, green onions, salt, black pepper, oregano, garlic

105
Q

Corn pudding

A

CORN
Sweet kernel and creamed corn
Combined with a sauce containing sugar, cream and eggs
Seasoned with French fry seasoning and Tabasco
Broiled until golden brown

106
Q

Hash browns

A

HASH
shredded potatoes seasoned with s&p
Sautéed in clarified butter to a golden brown, served on a round dinner plate and topped with parsley

107
Q

Green beans almondine

A

GRN BN

Fresh green beans and toasted almonds sautéed in butter

108
Q

Chocolate praline encore

A

TART
Butter short dough crust half filled with pecan praline (sugar, butter, cream and pecans)
Topped with a rich semisweet pastry cream
Garnished with fresh whipped cream, striped with dark chocolate and sprinkled with chocolate shavings

109
Q

Key Lime Pie

A 
KEY LIME
classic tart and sweet pie
Pastry shell filled with key lime custard (pasteurized eggs, condensed milk, fresh lime juice, key lime juice, gelatin)
Topped with whipped cream and mint sprig
Drip raspberry sauce along rim of plate
110
Q

Chocolate mousse cheesecake

A

CHOC CHEEZ CAKE
Chocolate Oreo cookie crust with chocolate mousse cheesecake
Filling: cream cheese, cocoa powder, cool whip
Served with whip cream, chocolate shavings, mint spring

RC (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions