Phase 3-6 Feature Canyon Cut

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Feature Canyon Cut

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Gorgonzola Strip
- 14 oz strip steak
- seasoned and hardwood grilled
- topped w/melted gorgonzola butter
- and a Chiliean red wine sauce
- w/redskin mashed potatoes
- and today's fresh vegetables
Prime Rib
- 14 oz sliced prime rib
- au jus
- horseradish sauce
- w/redskin mashed potatoes
- and today's fresh vegetables
1/2 Rack Ribs
- 1/2 rack St. Louis style ribs
- Curley's BBQ sauce
- w/french fries and coleslaw
Crab Imperial Topped Tilapia
- 8 oz tilapia
- seasoned and hardwood grilled
- kosher salt
- fresh cracked black pepper
- topped w/jumbo lump crab imperial
- w/redskin mashed potatoes
- and today's fresh vegetables
Pork Chop
- two 8 oz
- frenched bone in
- pork chops
- hardwood grilled
- topped w/sweet pineapple chili sauce
- w/redskin mashed potatoes
- and today's fresh vegetables
Pork Tenderloin Medallions
- 6-7 two oz slices
- pork tenderloin
- mustard and herbs
- hardwood grilled
- topped w/apple and onion caramelized compote
- w/redskin mashed potatoes
- and today's fresh vegetables
Rack of Lamb
- 14 oz
- seasoned
- hardwood griolled
- topped with Chilean red wine sauce
- w/ redskin mashed potatoes
- and today's fresh vegetables
Tomahawk Ribeye Steak
- 18-20 oz bone-in ribeye
- hardwood grilled
- topped w/ tumbleweed onions
- w/redskin mashed potatoes
- and today's fresh vegetables
Maverick's Filet & Chicken
- 6 oz petite filet
- topped with Worcestershire butter
- 3 pieces of rotisserie chicken
- w/redskin mashed potatoes
- and green beans
Dijon Crusted Pork Tenderloin
- with grilled asparagus
- garlic parmesan redskin potatoes
- Dijon Mustard Sauce
Swordfish
- lightly seasoned
- grilled over hickory wood
- served over wild forrest mushroom rizotto
- grilled asparagus
- topped with an olive onion tomato ragu

Author

Anonymous

89298

Card Set

Phase 3-6 Feature Canyon Cut

Description

CCG Training

Updated

2011-06-05T20:38:47Z

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