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Summer Flashcards

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1
Q

CRUDO VERBIAGE

A

Hamachi Crudo in a chilled Cucumber-Sake Broth, garnished with plum, Fresno chili, and Mint

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2
Q

WINGS VERBIAGE

A

CHILI SPICED CHICKEN WINGS GARNISHED WITH MANGO CHUTNEY AND PICKLED FRESNO PEPPERS

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3
Q

CAULIFLOWER VERBIAGE

A

CHILI SPICED CAULIFLOWER GARNISHED WITH MANGO CHUTNEY AND PICKLED FRESNO PEPPERS

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4
Q

GLAZED PORK BELLY SANDWICH VERBIAGE

A

GLAZED PORK BELLY SANDWICH WITH ASIAN SLAW AND FRENCH FRIES

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5
Q

CRISPY SKIN SALMON VERBIAGE

A

CRISPY SKIN SALMON WITH THAI GREEN CURRY, STICKY RICE, AND APPLE SLAW

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6
Q

RATATOUILLE VERBIAGE

A

RATATOUILLE WITH ROASTED SUMMER SQUASH, ZUCCHINI, AND EGGPLANT IN TOMATO BECHAMEL

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7
Q

SHRIMP & LOBSTER SPAGHETTI VERBIAGE

A

SHRIMP AND LOBSTER SPAGHETTI WITH GRILLED BAGUETTE

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8
Q

WARM POTATO SALAD ALLERGENS

A

PORK

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9
Q

FILET MIGNON VERBIAGE

A

FILET MIGNON WITH HERB ROASTED TOMATOES AND BEARNAISE

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10
Q

CONNECTICUT STYLE LOBSTER ROLL VERBIAGE

A

WARM BUTTER POCHED LOBSTER ROLL WITH FRENCH FRIES

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11
Q

ROASTED HADDOCK MARKING

A

DINNER FORK

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12
Q

CRUDO ALLERGENS

A

Fish

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13
Q

CRUDO PAIRING

A

Pinot Grigio

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14
Q

CRUDO MARKINGS

A

Appetizer Fork

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15
Q

RATATOUILLE DESCRIPTION

A

SUMMER SQUASH, ZUCCHINI, EGGPLANT, TOMATO BECHAMEL, GARNISHEED WITH CHIVE

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16
Q

SPICY STEAK SANDWICH DESCRIPTION

A

7 OZ FILET (TEXAS TAIL) SERVED ON CIABATTA BREAD WITH PESTO, PICKLED FRESNO AIOLI, HAYSTACK ONIONS, ARUGULA, GRUYERE CHEESE, SERVED WITH FRENCH FRIES GARNISHED WITH PARSLEY AND KETCHUP

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17
Q

RATATOUILLE ALLERGENS

A

GLUTEN, DAIRY, TREE NUT

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18
Q

SPICY STEAK SANDWICH PAIRING

A

RIESLING, MELBEC, CABERNET SAUVIGNON, OR IPA

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19
Q

SPICY STEAK SANDWICH MARKING

A

DINNER FORK, DINNER KNIFE

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20
Q

CRUDO DESCRIPTION

A

3.5 Hamachi Loin (Yellowfin Tuna) Yuzu vinaigrette, Maldon Sea Salt, chilled cucumber sake broth, garnished with sliced plum, cucumber dressed with lemon vinaigrette, Fresno slices, micro mint and blended oil

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21
Q

SPICY STEAK SANDWICH ALLERGENS

A

GLUTEN, EGG, DAIRY, SOY

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22
Q

CAULIFLOWER ALLERGENS

A

GLUTEN, DAIRY

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23
Q

CAULIFLOWER PAIRING

A

RIESLING, MALBEC, PALE ALE

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24
Q

CAULIFLOWER MARKING

A

APP FORK

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25
CAULIFLOWER DESCRIPTION
CRISPY CAULIFLOWER FLORETS TOSSED IN SPICED PICKLED GLAZE TOPPED WITH MANGO CHUTNEY, GARNISHED WITH LIME ZEST, CILANTRO, AND PICKED FRESNO PEPPERS
26
WINGS ALLERGENS
MAY CONTAIN GLUTEN (FRYER)
27
WINGS PAIRING
RIESLING, MALBEC, PALE ALE
28
WINGS MARKING
APP FORK
29
WING DESCRIPTION
6 CRISPY CHICKEN WINGS TOSSED IN SPICED PICKLED GLAZE, TOPPED WITH MANGO CHUTNEY GARNISHED WITH CILANTRO, LIME ZEST, AND PICKED FRESNO PEPPERS
30
GLAZED PORK BELLY SANDWICH ALLERGENS
GLUTEN, DAIRY, EGG, SOY, SESAME, PORK
31
GLAZED PORK BELLY SANDWICH PAIRING
CHARDONNAY, RIESLING, MALBEC, PINOT NOIR, IPA, DRY CIDER
32
GLAZED PORK BELLY SANDWICH MARKING
ENTREE FORK, STEAK KNIFE
33
GLAZED PORK BELLY SANDWICH DESCRIPTION
5OZ CRISPY PORK BELLY TOSSED IN RED PEPPER GLAZE, SERVED WITH JAPANESE SLAW, AND TOPPED WITH WHITE CHEDDAR CHEESE, SERVED ON TOASTED BRIOCHE BUN, SERVED WITH FRENCH FRIES AND A SIDE OF KETCHUP AND SPICY AIOLI
34
CRISPY SKIN SALMON MARKING
DINNER KNIFE, DINNER FORK
35
CRISPY SKIN SALMON PAIRING
CHARDONNAY
36
CRISPY SKIN SALMON DESCRIPTION
CRISPY SEARED SCOTTISH SALMON FILET, SERVED ON A BED OF STICKY RICE AND THICKENED WITH THAI GREEN CURRY SAUCE, SERVED WITH THAI APPLE SLAW, AND GRILLED LIME, GARNISHED WITH BASIL AND CILANTRO
37
CRISPY SKIN SALMON ALLERGENS
FISH, TREE NUT
38
SHRIMP & LOBSTER SPAGHETTI ALLERGENS
SHELLFISH, DAIRY, GLUTEN
39
SHRIMP & LOBSTER SPAGHETTI MARKING
DINNER FORK, SOUP SPOON
40
SHRIMP & LOBSTER SPAGHETTI PAIRING
CHARDONNAY
41
SHRIMP & LOBSTER SPAGHETTI DESCRIPTION
4 U12 SHRIM AND LOBSTER MEAT MIXED WITH LEMON BUTTER, CHOPPED PARSLEY, AND SPAGHETTI, SERVED WITH LEMON CHEEK AND GRILLED BAGUETTES
42
FILET MIGNON PAIRING
CABERNET SAUVIGNON
43
FILET MIGNON MARKING
ENTREE FORK, STEAK KNIFE
44
FILET MIGNON ALLERGENS
DAIRY, FISH, EGG
45
FILET MIGNON DESCRIPTION
8OZ FILET MIGNON BRUSHED WITH ROASTED GARLIC COMPOUND BUTTER AND FINISHED WITH MALDON SEA SALT, SERVED WITH HERB ROASTED TOMATOS AND BÉARNAISE, GARNISHED WITH WATERCRESS LEAVES
46
WARM POTATO SALAD DESCRIPTION
IDAHO POTATOES, BACON, AND CARMALIZED ONIONS TOSSED IN GRAIN MUSTARD VINAIGRETTE AND HONEY, GARNISHED WITH CHIVES
47
WARM POTATO SALAD PAIRING
UNLISTED
48
WARM POTATO SALAD MARKING
SERVING SPOON
49
WARM POTATO SALAD VERBIAGE
WARM POTATO SALAD WITH BACON AND GRAIN MUSTARD VINAIGRETTE
50
PEACHES AND CREAM CHEESECAKE MARKNG
51
PEACHES AND CREAM CHEESECAKE ALLERGENS
GLUTEN, DAIRY, EGG, SOY, TREE NUT
52
PEACHES AND CREAM CHEESECAKE VERBIAGE
VANILLA MASCARPONE CHEESECAKE WITH PROSECCO POCHED PEACHES, WHITE CHOCOLATE WHIPPED CREAM, AND CANDIED PISTACHIOS
53
PEACHES AND CREAM CHEESECAKE PAIRING
CHAMPAGNE, PROSECCO, OR RIESLING
54
PEACHES AND CREAM CHEESECAKE DESCRIPTION
VANILLA MASCARPOONE CHEESECAKE TOPPED WITH BRULEED PROSECCO POACHED PEACHES, SERVED WITH PEACH GEL, CANDIED PISTACHIOS, AND WHITE CHOCOLATE WHIPPED CREAM, GARNISHED WITH MINT LEAVES AND FRESH LEMON ZEST
55
CONNECTICUT STYLE LOBSTER ROLL MARKING
DINNER FORK, STEAK KNIFE
56
CONNECTICUT STYLE LOBSTER ROLL ALLERGENS
SHELLFISH, GLUTEN, DAIRY, EGG
57
CONNECTICUT STYLE LOBSTER ROLL PAIRING
ALE
58
CONNECTICUT STYLE LOBSTER ROLL DESCRIPTION
TOASTED BRIOCHE ROLL FILLED WITH LOBSTER MEAT WARMED IN LEMON BUTTER, TOSSED WITH KOSHER SALT, PARSLEY AND CHIVES, GARNISHED WITH CELERY LEAVES, SERVED WITH FRENCH FRIES AND KETCHUP
59
DOUBLE BONE PORK CHOP VERBIAGE
DOUBLE BONE PORK CHOP WITH MUSTARD POTATOES AND APPLE BRUSSELS SPROUT SALAD
60
DOUBLE BONE PORK CHOP MARKING
DINNER FORK, STEAK KNIFE
61
DOUBLE BONE PORK CHOP ALLERGENS
DAIRY, PORK
62
DOUBLE BONE PORK CHOP PAIRING
PINOT NOIR, CHARDONNAY, DRY ROSE, HEFEWIZEN, OR DARK AMBER
63
DOUBLE BONE PORK CHOP DESCRIPTION
28 OZ DOUBLE PORK CHOP SEARED UNTIL GOLDEN BROWN, SERVED WITH PEE WEE POTATOES TOSSED IN GRAIN MUSTARD VINAIGRETTE, PARSLEY, AND A BRUSSELS SALAD
64
ELOTES RISOTTO VERBIAGE
CORN RISOTTO WITH SHAVED RADISH AND CUCUMBER GARNISHED WITH CHILI LIME AIOLI
65
ELOTES RISOTTO MARKING
DINNER FORK
66
ELOTES RISOTTO ALLERGENS
DAIRY, EGG, SOY
67
ELOTES RISOTTO PAIRING
CHARDONNAY, RIESLING, OR MEXICAN LAGER
68
ELOTES RISOTTO DESCRIPTION
CORN RISOTTO GARNISHED WITH CHIVES, SHAVED RADISH, SHAVED CUCUMBER, CILANTRO, CHARRED LIME HALF, AND CHILI LIME AIOLI
69
MOULES FRITES VERBIAGE
(REGIONAL) MUSSELS SERVED IN CREOLE BROTH WITH MALT VINEGAR FRIES
70
MOULES FRITES MARKING
COCKTAIL FORK, APP FORK, DINNER SPOON, DINNER FORK
71
MOULES FRITES ALLERGENS
SHELLFISH, DAIRY
72
MOULES FRITES PAIRING
PINOT GREGIO OR BELGAN ALE
73
MOULES FRITES DESCRIPTION
12 MUSSELS SERVED IN CREOLE BROTH, GARNISHED WITH CHIVE, SERVED WITH VINEGAR FRIES GARNISHED WITH GARLIC CHIPS AND PARSLEY
74
ROASTED HADDOCK VERBIAGE
HERB PANADE-ROASTED HADDOCK WITH BROWN BUTTER
75
ROASTED HADDOCK ALLERGENS
FISH, GLUTEN, DAIRY
76
ROASTED HADDOCK PAIRING
SAUVIGNON BLANC, PINOT NOIR, LAGER, OR PILSNER
77
ROASTED HADDOCK DESCRIPTION
ROASTED HERB PANADE CRUSTED HADDOCK SERVED ON TOP OF BROWN BUTTER, GARNISHED, WITH CHOPPED CHIVES, AND CHARRED LEMON HALF
78
SPICY STEAK SANDWICH VERBIAGE
SLICED FILET MIGNON SERVED ON CIABATTA WITH PESTO, PICKLED FRESNO AIOLI, AND HAYSTACK ONIONS
79
RATATOUILLE MARKING
SERVING SPOON
80
RATATOUILLE PAIRING
UNLISTED

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