Day 3 Test

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  1. Steak 'N' Fries
    Strip steak (10 oz), Certified Angus Beef, hand cut, and aged 21-42 days. Hardwood-grilled and seasoned with garlic salt, black pepper, and topped with maitre d' butter. Served with FF.
  2. Steak Maui
    Delmonico cut Ribeye steak (14 oz), Certified Angus Beef, hand cut, and aged 21-42 days. Marinated 4 to 7 days in brown sugar, garlic, ginger, pineapple juice, and soy sauce. Hardwood grilled, brushed with a ginger mustard glaze and served with smashed potatoes.
  3. New York Strip
    Strip steak (16 oz), Certified Angus Beef, hand cut, aged 21-42 days, hardwood-grilled and topped with maitre d' butter. Served with NYO Macaroni and Cheese.
  4. Filet Mignon Béarnaise
    10 (oz) Filet, USDA choice, aged 21-42 days, hand cut, hardwood-grilled with grill seasoning and served with a side of Béarnaise. Served with a one pound loaded baked potato.
  5. Steak Brazzo
    Grilled Medallions (8 oz), tenderloin beef, USDA choice, aged 21-42 days, marinated in Balsamic vinegar, garlic, olive oil, and cooked medium well. Topped with Madeira mushroom sauce and served with smashed potatoes.
  6. Prime Rib
    Certified Angus Beef, aged 21-42 days, trimmed to 5% or less fat, slow cooked and seasoned with Magic seasoning. Served with smashed potatoes and a side of Au jus. Offer horseradish or horseradish sauce.
  7. Cilantro Shrimp
    11 Black Tiger Shrimp hardwood grilled and brushed with herb butter and Cajun seasoning. Shrimp are dressed with cilantro oil (olive oil, garlic and fresh cilantro). Garnished with red peppers, julienne cilantro and yellow peppers. Served over LA rice with a side of MBC Cole Slaw.
  8. Ahi Tuna Filet
    Ahi Tuna Filet (8 oz) fresh and cut in house. Hardwood grilled rare and brushed with Toro sauce and topped with a dollop of wasabi mayo. Served with a ramekin of Toro sauce and with smashed potatoes and our daily tomato.
  9. Carolina Crab Cakes
    2 Sautéed jump lump crabmeat Crab Cakes finished with chili mayonnaise drizzled over the crab cakes and Dijon mustard sauce to the side. Garnished with brunnoise peppers and parsley. Served with FF.
  10. Lunch/ Dinner Salmon
    8 oz/11oz of cold water Scottish Salmon, filet cut, skin-less and boneless, grilled over hardwood and brushed with herb butter. Served with remoulade sauce and Orzo and Wild Rice Salad.
  11. Rotisserie Chicken
    Dry rubbed, slow-roasted half a chicken. Served with a classic chicken demi-glaze and served with smashed potatoes.
  12. Chicken Milanese
    6 oz chicken break tenderized and breaded with Japanese panko bread crumbs, pan seared and topped with champagne vinaigrette, diced roma tomatoes, kosher salt, cracked black pepper and a lemon wedge. Garnished with field greens and served with a side of smashed potatoes.
  13. Rattlesnake Pasta
    Linguini pasta, Alfredo sauce, and 6 oz. of sliced grilled chicken. Served with garlic, green peppers, red onions, red peppers and yellow peppers, lime juice and rattlesnake seasoning. Garnished with julienne cilantro and mozzarella.
  14. Grilled Pork Tenderloin
    14 oz. Rosemary cured pork tenderloin that is slow roasted and finished on a hardwood grill. Marinated in brown sugar, garlic, dark corn syrup, onions and rosemary. Tenderloin is sliced and served with Bang Bang Sauce and smashed potatoes.
  15. Barbecue Danish Baby Back Ribs
    Imported, Danish baby back ribs (16-18 oz) that are slow roasted, finished on a hardwood grill and brushed with Plum Creek BBQ sauce. Served with MBC Cole Slaw and FF.
  16. Vegetable Plate
    4 smaller portions of our daily vegetables and menu side items (except the baked potato and NYO mac).
  17. Carrot Cake
    Made with carrots, coconut, cinnamon, pineapple, and pecans. Served warm with a cream cheese icing.
  18. White Chocolate Cheesecake
    Belgian white chocolate cheesecake with cinnamon graham cracker and pecan crust, with raspberry sauce. (Not currently on the menu.)
  19. Very Best Chocolate Cake
    Triple chocolate bunt cake served warm with one scoop of ice cream on top of a layer of hot fudge and drizzled with Hershey's syrup.
  20. Key Lime Pie
    Made with real key lime juice. Served in a cinnamon, graham cracker pecan crust topped with fresh whipped cream.
  21. Powerful Stuff
    Three-layered cake make with Triple Caramel Ice Cream, Oreo cookies, and Snicker's pieces. Finished with a homemade, New Orleans pecan sauce made with caramel and topped with fresh whipped cream. (Not currently on the menu.)
  22. Orzo and Wild Rice
    Chilled Orzo pasta and wild rice with almonds, corn, currents, dried cranberries, red winter wheat pasta, red peppers and yellow peppers and tossed in a champagne vinaigrette.
  23. Maytag Bleu Cheese Cole Slaw
    Carrots, white cabbage, scallions, and parsley mixed in a sweet and creamy dressing with hints of bleu cheese.
  24. Asian Cole Slaw
    Chiffonade Napa cabbage, Bok choy and red cabbage with julienne carrots, snow peas and cilantro tossed in cilantro wasabi vinaigrette and topped with roasted peanuts.
  25. Focaccia Bread
    8 triangles of buttered toasted focaccia bread served on a square plate with a ramekin of butter. To add cheese to the bread it is a $1 up charge, only upon request.
  26. Israeli Couscous
    Pearl Shaped Pasta steeped in chicken stock with carrots, onions, red peppers, Reggiano Parmesan cheese, and fresh herbs.
  27. Smashed Potatoes
    Whole Idaho potatoes smashed with the skins on. Finished with fresh parsley and chives.
  28. Black Beans and Rice
    Mexican black beans with Andouille sausage, white onion, ground cumin, garlic, and chili powder. Served over Louisiana Rice and topped with cilantro, tomato, and red onion.
  29. Macaroni & Cheese
    A rich, gourmet style macaroni and cheese made with onions, garlic, Gruyere Swiss cheese and Reggiano. Served with a light, Panko bread crumb crust.
Card Set
Day 3 Test
Ingredients & Side Items
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