Steakhouse Facts

Question 1

Dry Aging

Answer 1

Steaks that are dry aged undergo an extended aging period where the meat is hung up to dry and later they cut away the drier outside parts, leaving the center with a rich, fuller, more concentrated flavor

Question 2

Where do we get our lobsters from?

Answer 2

Maine

Question 3

Where do our steaks come from? What are they fed?

Answer 3

The Midwest, corn fed

Question 4

Which of our fish entrees are wild and which are farm raised?

Answer 4

Wild - Dover Sole

Farmed - Salmon, Sea Bass

Question 5

Rare

Answer 5

Cold red center

Question 6

Medium Rare

Answer 6

Warm red center

Question 7

Medium

Answer 7

Warm pink center

Question 8

Medium Well

Answer 8

Small pink center, slightly charred outside

Question 9

Well Done

Answer 9

Brown through out, charred outside

Question 10

What does U.S.D.A. stand for?

Answer 10

United States Department of Agriculture

Question 11

What type of oysters do we serve?

Answer 11

Blue Point Oysters, from Long Island Sound

Question 12

Describe Kobe beef?

Answer 12

Kobe is renowned for its flavor, tenderness, and fatty, well marbled texture. Japanese, fed beer

Question 13

Over which shoulder (if possible) do we deliver entrees?

Answer 13

Right

Question 14

Which shoulder do we clear from?

Answer 14

Left

Question 15

Describe the Grilled Artichoke?

Answer 15

Cut into fours, brushed with oil and salt, served with a balsamic reduction drizzle and a side of butter and garlic aioli.

Question 16

Describe our Filet Mignon Sashimi?

Answer 16

More like carpaccio. Raw pounded filet, thin sheet, topped with and arugula salad, pine nuts, caper berries, and a balsamic reduction.

Question 17

Describe our Ahi Tuna Tartar?

Answer 17

Raw diced tuna flavored with ponzu on top of avocado on a bed cucumber and topped with alpha sprouts. Served with Siracusa and crispy wontons on the side.

Question 18

Describe Larsen’s Chilled Seafood Tower?

Answer 18

Shrimp, scallops, crab legs, mussels, oysters, served with cocktail sauce, raw horseradish, and a cucumber mignonette (vinegar based).

Question 19

Describe the Herb Crusted Chicken Breast?

Answer 19

Grilled, served on a bed of wild rice and topped a mushroom cream sauce and a sprig of rosemary.

Question 20

What’s in a chopped salad?

Answer 20

Iceberg lettuce, garbanzo beans, heart of palm, artichoke, egg, bacon, jack cheese, and a champagne dressing.

Question 21

How much does it cost to add a lobster tail to an entree?

Answer 21

$25

Question 22

Describe Oyster Rockefeller?

Answer 22

Grilled oysters with spinach, bread crumbs, Pernod, and burblanc sauce.

Question 23

What is a Veal Porterhouse?

Answer 23

Baby cow, cafe

Question 24

What are the steaks on our menu that are not prime and why?

Answer 24

Our Angus, wet aged steaks. Less fat content and marbling (slightly less tender)

Question 25

List the five cheeses in our mac n cheese.

Answer 25

Blue cheese, cheddar, jack, parmesan, and American.

Question 26

What type of pork chop do we serve?

Answer 26

Kurabota

Question 27

Name 3 single malt scotches.

Answer 27

Glenlivet, Laphroig, Lagavaulin

Question 28

Name 2 blended scotches.

Answer 28

Johnny Walker, Glenmorangie

Question 29

Name 5 premium vodkas

Answer 29

Belvedere, Purity, Stoli Elite, Ultimate, Grey Goose

Question 30

Describe the sequence of wine service for the table.

Answer 30

Serve from the left. Present the bottle to the host (or who ordered), pour taste for the host, once approved serve clockwise, women first, then men

Question 31

A guest orders a glass of Riesling to go with his porterhouse steak, what do you say?

Answer 31

Riesling are generally light and crisp, pairing well with light dishes such as fish. Perhaps I could interest you in a more robust wine like a Cabernet or Syrah?