Steak And Fish Flashcards
(27 cards)
Petite filet
8 oz. fillet is leanest most tender steak this cut Royal to desired temperature with house steak rub seasoning then finish with clarified butter and parsley
Filet mignon Chef cut
12 oz filet mignon this cut is broiled to desire temp with house steak rub seasoning then finish with clarified butter and parsley
Bone-in filet
12 oz or 18 Oz is filet is butchered with bone in attach this cut is extra rich and tender due to the Bone
New York strip
12 oz or 16 oz perm texture and full body flavor
Bone in Kansas City strip
18 Oz aging and broiling on the bone will increase the flavor of a steak
Bone in ribeye
22 oz most marbled and flavorful steak
Wagyu tomahawk
40oz domestic wagyu beef comes from black wagyu cattle out of the Pacific Northwest it comes from Mishima reserve the beef are Chef has selected Ultra grade from the top graded and most
Steak Farina
12 oz bone-in filet butchered with bone this is extra tender due to the . On top of the Sunnyside fried egg no substitutions two pieces of cheese toast
Wagyu filet
12 oz grade MB 8-12 wagyu comes from black wagyu cattle Mishima Reserve Ultra grade from Premier proteins in Omaha
Berkshire pork chop
Red Top Farms to 10 oz long bone chops. The Berkshire line goes back hundreds of years to Europe more marbling deeper color richer flavor
Colorado rack of lamb
24 oz full rack of lamb rub with house steak rub seasoning
Braised short rib
16 oz short rib house rub cooked sous vide for 16 hours until fork tender finish with house truffle Demi sauce served on the bone
Bone-in veal chop
14 oz milk-fed veal broiled
What kind of marbling does our steaks have and why
Abundantly marbled beef because it’s the highest grade be available resulting in Juicy tender and more flavorful steak simply the marbling makes the difference
How long do we age our steaks with what method
What age for 28 days
What two preparations do we offer for our fish which repaired in these ways
Spiedini and seasoned bread crumbs and panko and crab oscar style Chilean sea bass Shetland Island salmon
Maryland style lump crab cake
2 5 oz cakes containing jumbo crab onion butter Dijon Lobster reduction Worcestershire panko Cayenne male parsley topped with panko butter Evo o garlic scallion pep Rica remilon sauce
Chilean sea bass
10 oz Chilean sea bass rich and buttery melts in your mouth Brazen white wine and butter . Spliendini style or crab Oscar
Shetland Island salmon
10 oz firm oily fish with buttery sweet fl braised white wine and butter can be spliendini style
Seared ahi tuna filet
8 oz first grade yellowtail tuna Dustin house pepper rub and Flash pan-seared sliced thin extra Raw Cold in Center side with Wasabi Pickled ginger soy sauce
Sauteed jumbo sea scallops
6 each 10oz scallops pan-seared and serve with lemon butter sauce on side sauces butter lemon juice garlic shallots with white wine top of parsley
Alaskan king crab cluster
- 25 lb whole Alaskan red king crab cluster is served hot with clarified butter lemon cocktail Fork parsley hint of lemon
Broiled lobster tails
18 Oz 210 Oz each. Coldwater North Atlantic lobster tails broiled with paprika and butter served on shell with clarified butter chop parsley hint of lemon oil
What are surf and turf options
Half cluster 1. 2 pound Alaskan king crab legs
10 ounce lobster tail
oscar style 3 oz crab cake 3 asparagus Spears hollandaise sauce
Sauteed shrimp or sauteed scallops or combination
