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Test Questions Flashcards

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1
Q

Fish Dip

A

Chef selection of fresh fish, smoked in house, served chilled, topped with green onions, comes with jalapeño and crostini

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2
Q

Ceviche

A

Shrimp marinated in a citrus blend of passion fruit, lemon and lime juice, and fresh herbs for 24 hours, finished with bell pepper ,red onions, jalepeno and olive oil, served with fried plantain chips

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3
Q

Steak Tartare

A

Raw ground lean beef tenderloin, mixed with
dijon mustard, capers, shallots, truffle oil, parsley,
topped with quail egg yolk, wasabi caviar and served with toasted crostini

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4
Q

Hummus

A

White and Garbanzo bean blend seasoned with lemon, roasted garlic, cumin, tahini, topped with basil olive oil
Served with local pita and tomato salad (tomato, olive, onion, feta)

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5
Q

Fried Calamari

A

Golden Fried squid rings and tentacle served with a spicy marinara and lemon wedge

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6
Q

Broiled Market Oysters

A

Oysters topped with chorizo, bacon, sundried tomato, spinach, horseradish, Parmesan and breadcrumbs
Half or full dozen

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7
Q

Steamed Mussels.. extra bread?

A

4 cups of mussels steamed in a blend of tarragon, elderflower, thym, whole grain mustard, and heavy cream, served with a grilled baguette

2$ / 4 slices

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8
Q

Fruits de Mer, list and served w?

A
  1. Lobster, 7oz, no shell
    Clarified butter and lemon
  2. Oysters, 1/2 or full dozen
    Served raw, steamed, broiled
    Cocktail, horseradish, lemon
  3. Jumbo Shrimp, 6 pieces
    Cocktail Sauce
  4. Snow Crab, 1/2 or full pound
    Served cold or steamed
    Drawn butter
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9
Q

What’s on the Grand Platter?

A

7oz lobster tail
6 Oysters
6 Cocktail Shrimp
1 lb. Snow Crab
Shrimp Ceviche w Plaintains
Butter, cocktail, horseradish

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10
Q

Iceberg Wedge

A

Wedge of Iceberg lettuce
Bacon
Tomato
Carrot ribbons
Blue cheese

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11
Q

Lobster Louie

A

Spring mix tossed in champ vin
7 oz lobstertail
Asparagus
Tomato
Carrots
Boiled Egg
Lobster Louie Dressing on the side

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12
Q

Local Beets and Burrata Cheese

A

Spring mix tossed in champ vin
Thinly sliced beets
Burrata Cheese
Candied Almonds
Basil Pesto
Balsamic Reduction drizzle

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13
Q

Cobb Salad

A

Spring Mix tossed in champ vin
Chicken Breast
Bacon
Shredded Cheddar jack cheese
Tomato
Corn
Avocado

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14
Q

Steak Salad

A

4oz sliced filet
Local Romaine
Tossed in Dijon Caper dressing
Topped with
Red onion
Avocado
Tomato
Cucumber
Feta Cheese

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15
Q

Roasted Turkey Club

A

Local White Bread
piled high with roasted turkey
Gruyere Cheese
Crispy bacon
Lettuce
Tomato
With a Pepper Aioli
Served with fries

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16
Q

Petit Filet Mignon

A

4oz Filet
Topped with merlot demi glaze
Served with
Fries and asparagus

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17
Q

French Dip

A

Shaved Ribeye
Topped with
Carmelizedonions
Gruyere Cheese
With Horse radish cream sauce
Served on local ciabatta
With Au jus and fries

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18
Q

RP Burger

A

8oz Brisket and Chuck Beef Patty on a Brioche bun
With LTOP
Cheddar Cheese
And RP Sauce
Served with fries

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19
Q

Chicken Salad Pita

A

White Meat Chicken, Diced
With Grapes, Almonds and mayo
Served over lettuce
In a fresh local Pita
With a house salad

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20
Q

Grilled Cheese and Tomato Basil Soup

A

Gruyere and Cheddar Cheese
On toasted local white bread
Layered with a sliced tomato and bacon
Served with tomato bisque

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21
Q

Classic Cuban

A

Mojo Slow Roasted Pork,
Black FOrest Ham,
Pickles
Mustard and melted Swiss
Served with fries

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22
Q

Ribeye

A

14 oz Center cut Ribeye
Seved with Mashed potatoes
And Spinach
Topped with Roasted Mushrooms
And Soubise (Onion Cream Sauce)

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23
Q

Filet

A

8oz cut filet
With herb roasted fingerling potatoes
Broccolini flowers
Topped with Merlot Demi Glaze

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24
Q

Porkchop

A

14 oz bone-in porkchop
Brined in house
Grilled
Topped with bacon jam
Served with hoppin john

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25
CocaCola Chicken Thighs
7-8 oz Boneless Chicken Thighs Brined in Coca cola, hot sauce, garlic and thyme Battered in flour then fried Served with spinach Garlic mashed potato And sage gravy
26
How many oz in each steak, pork chop, burger?
Lunch Filet: 4oz Filet: 8oz Burger: 8oz NY strip: 12 oz Ribeye: 14 oz Porkchop: 14 oz
27
What is RP Sauce?
Vegan Tartar and BBQ 50/50 mix
28
Whats on the kids menu with sides?
-Chicken Fingers -Grilled Cheese -Fried Shrimp -5oz Kids Burger All with Fries -Buttered Noodles
29
Shrimp and Grits
Shrimp sautéed in ham stock, butter, cream, and blackening seasoning. Smoked sausage and holy trinity blend of peppers, celery, onions. Served over smoked Gouda grits. 6 shrimp for lunch, 9 for dinner.
30
Togarashi Seared Ahi Tuna
7oz tuna rolled in togarashi seasoning, seared and thinly sliced. Served with ginger basmati rice and spinach. Topped with crushed wasabi peas, soy miso vinaigrette, and pickled veg.
31
Blackened Fish Taco
Daily fresh catch blackened, served in a flour tortilla with pico de gallo and slaw. Served with side salad.
32
Lobster Roll
Lobster tossed with celery, tarragon, shallot, mayo, and sour cream. Served in a toasted brioche hoagie roll. Served with in house cut fries.
33
Po-Boy Sandwich
Choice of fried fish, oyster, or shrimp on a sub roll with lettuce, tomato, onion, and come back sauce. Served with in house cut fries.
34
Seared Sea Scallops
5 Seared U10 scallops with green goddess risotto, served with corn chow chow and crispy guanciale. Guan-ch’ally is bacon made from pork jowls.
35
What is green goddess?
Parsley, cilantro, rosemary, thyme, sour cream, buttermilk. Very herbaceous.
36
Crispy Salmon
7oz salmon marinated in soy, honey, miso. Seared well done on flat top (guest can request preferred temp) served with rice, edamame, soy miso, and pickled veg.
37
Broiled Ocean Platter
4oz fresh catch, 2 U10 scallops, 4 shrimp, served with whipped potatoes and market veg. Comes with a citrus beurre Blanc.
38
Bouillabaisse
Fish, mussels, scallops, and shrimp with roasted potatoes in a Pernod (perno) fumet (fu-may) Served with grilled bread.
39
What does togarashi mean?
Chili pepper in japanese
40
Can I change the sides on my entree?
Yes
41
Do we have surf and turf?
No. Not on menu but you can add scallops, shrimp, lobster to anything.
42
What are protein options for Fried Sea Food Platter? What are platters served with?
1. Shrimp. Lunch 5 pc. Dinner 7pc. 2. Oysters. Lunch 7-9 pc. Dinner 10-12 pc. 3. Fresh Catch. Lunch 5oz. Dinner 8oz. Fries, coleslaw and hush puppies.
43
Vegan Burger
Roasted mushrooms, garbanzo beans, black beans, lentils, tapioca starch and Korean chili flakes blended and made into a burger. All plant based made in house. On local village bread vegan bun. Topped with lettuce, tomato, onion, pickle and R&P sauce. Served with fries.
44
Vegan Crab Cakes
Made from chickpeas, seaweed, and heart of palm with breadcrumbs as binder. Seasoned with mustard, sriracha, aquafaba (juice/water from chickpeas) and lemon. Served with confit potatoes and spinach.
45
Vegan Chicken and Waffles
Seitan (viral wheat gluten: a form of almost pure gluten, the stretchy protein found in wheat, rye, barley and other grains) made in house then rolled in flour and deep fried. 100% vegan. Plated on ginger waffles topped with a vanilla glaze and pickled relish.
46
List 10 side items
1. R&P salad (red and green leaf frisée) heirloom tomatoes, cucumbers, carrot ribbons. Served with a champagne vinaigrette. 2. Fries 3. Market Veg 4. Asparagus 5. Mashed Potatoes 6. Gouda Grits 7. Ginger Rice 8. Onion Rings 9. Spinach 10. Roasted Fingerling Potatoes
47
How would you suggest our cheesecake?
Chefs daily choice of fresh ingredients.
48
What ingredient is the same in all the bread puddings?
Brioche Bread
49
McCallister Sundae
Vanilla and strawberry ice cream topped with chocolate sauce, candied almonds, whipped cream, caramel, and variety of candy.
50
Chocolate Torte
Chocolate, sugar, cocoa, butter vanilla. Served chilled.
51
Do we do anything for birthday/anniversary?
Yes, we have chocolate ribbons for the occasion if they guest orders a dessert.
52
Who is Mrs. Margie?
The dessert maker and a morning prep person.
53
Hawaiian Flatbread
Bbq sauce with slow roasted pulled pork, jalapeño peppers, red onion, cilantro, honey BBQ sauce and cheddar cheese.
54
Mona Lisa Flatbread
Red sauce with bell peppers, sun dried tomatoes, red onions, olives and mozzarella cheese.
55
Pickled Pizza
A ranch dressing and pickle juice base, mozzarella cheese, R&P house made pickles and bacon crumbs. Garnish with ranch dressing.
56
Miss Mary’s Bumble Bee
Red sauce, pepperoni, banana peppers, hot honey, and mozzarella cheese.
57
Pretzel
House made pretzel topped with butter and salt. Served with mustard.
58
Garlic Parm Wings
Flats and drums that are breaded and fried then tossed in butter, garlic, corn syrup, fresh herbs, and pecorino Romano cheese.
59
Buffalo Wings
Wings that are breaded, fried, then tossed in buffalo sauce (hot sauce and butter)
60
Plain Wings
Flats and drums battered and fried.
61
Honey BBQ Wings
Wings breaded then fries and tossed in a mixture of honey, brown sugar, and our house made honey BBQ sauce.
62
Name our Chardonnays
1. Cakebread Cellars 2. Chalk Hill Chard 3. Daou 4. Far Mountain 5. Jam Cellars “Butter” 6. Kistler 7. Rombauer
63
Name Pino Noirs
1. Rex Hill 2. Belle Gloss 3. Joel Gott 4. Outlier
64
Name Melots
1. Drumheller 2. Duck horn 3. Plumpjack
65
Name Cabernet
1. Daou 2. Austin Hope 3. Roth
66
Name Sparklings
1. Maschio Prosecco 2. Beau Jolie Brut 3. Tattinger Brut 4. Veuve 5. G.H. Mumm 6. Lallier 7. Gambino 8. Segura Vidas Cava 9. Segura Rose
67
Do we have bottled water?
Yes, Saratoga sparkling and non. They pay every bottle. No refills.
68
Do we charge for soda and tea?
Yes, charge for first time then use the free refill button for refills.
69
List our bottled beers
1. Budweiser 2. Mich Ultra 3. Blue Moon 4. Yuengling 5. Heineken 6. Guinness (can) 7. Intuition 1-10 8. Corona Extra and Light 9. Bud Light
70
Specialty Cocktails
1. Fleck 2. Assertive Lady 3. Bourbon and Berries 4. Mockingbird 5. Summit 6. El Conquito 7. Rings of Ruin 8. Great Fire
71
Draft Beer
1. Fishweir Brewing Lazy River 2. Dukes Cold Nose Brown Ale 3. Buzzin Bee 4. Intuition I-10
72
What are our hours of operation?
11am - 10pm Tuesday - Sunday and 4pm - 10pm on Mondays. Dining room.
73
Who are our owners?
Bob and Rea Fleckenstein. Jeff McCuster.
74
What is our phone number?
904-575-2366
75
What are roof top hours?
4pm - 10pm Monday - Thurs. 4pm - midnight Friday 11am to Midnight Sat. May extend at managers discretion. 11am- 10pm Sunday
76
Who is our event coordinator?
Allison Harris
77
When do we get paid?
On Thursdays
78
Can kids sit at the bar?
No. 18 and up. 21 to drink.
79
What is greeting when answering the phone?
Thank you for calling River and Post, how may I assist you?
80
Can you drink after your shift?
No. Not during or after your shift. Come in on own time as guest and not same day you have worked.
81
What are hours for lunch, brunch, dinner?
Lunch 11am - 4pm Brunch Sat and Sun 11am - 4pm Dinner 4pm - 10pm
82
Who is our GM?
Ray McKenzie
83
Who is our executive chef?
Steve Thurston “chef Steve”
84
What year did we open?
2017
85
When do we offer live music?
Friday and Saturday night 8pm - 11:30pm
86
When can you add gratuity?
6 or more guests.
87
What is employee discount?
20%
88
Can a guest bring in bottle of liquor?
No. Never.
89
Are guests able to bring in their own birthday cake?
Yes, $20 service charge.
90
Can guest bring in own decorations?
No. 3 small or 2 large ballon’s is all.
91
Can balloons go on roof top?
No. The wind blows them away or onto other guests.
92
How many checks would a party of 14 be allowed to pay?
One. Parties of 12 are one check.
93
Can adults order off kids menu?
No. 12 and under.
94
If my guest wants to buy me a drink from bar, can I?
Not while working. They can pre purchase it for end of shift with manager approval.

RP Menu (11 decks)

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