Allergy/Swarm/Salads/Apps Flashcards
What are the 4 steps of the Allergy Procedure?
1) identify all allergies
2) rename guest check to reflect all allergies (ex. Shellfish Allergy)
3) Modify all items ordered by guest with corresponding allergy
4) double check with chef to ensure accuracy
What is the culture of swarm?
Showing the guests that each team member is engaged and focused on their experience at M&A
Describe the swarm cocktail. When is it presented?
Seasonal offering, presented when guest is seated after SA gets water order
What is the name of the swarm cocktail. How do you present it?
Amuse Booze. Greet the table while rhythmically shaking above shoulder level
If a guest requests a refill of the amuse booze what is your response?
We offer the Amuse Booze as a full cocktail, would you like to order one?
Describe the swarm food. When should it be offered?
Seasonal offering of finger food. Brought after swarm cocktail
What type of bread is served at M&A? When is it presented?
Warm sourdough. After entree order is placed.
Maple & Ash Wedge
1) basic description
2) allergies
3) table marking
4) spicy component in onion ring
5) where does the bacon come from?
6) what is unique about the dressing?
7) describe the tomatoes
8) what kind of cheese is in the salad?
1) iceberg wedge, ranch dressing, maple glazed bacon and marinated tomatoes with crispy onion ring
2) dairy, gluten, allium, pork
3) table fork, steak knife
4) franks red hot sauce
5) local farm
6) homemade ranch
7) cherry tomatoes marinated in red wine vin, garlic, evoo, sherry, basil, s&p
8) Maytag blue cheese
Roast Beet and Shaved Green Salad
1) basic description
2) allergies
3) table marking
4) can it be made vegan? How?
5) what is the dressing
6) what are the 3 types of greens
7) what kind of apples are in it?
8) what type of oil is in the cheese?
1) yellow beats with rosemary roasted almonds and whipped goat cheese
2) dairy, allium, nuts
3) table fork, table knife
4) can be made vegan by omitting goat cheese
5) champagne vinaigrette
6) arugula, trevisio, radicchio
7) Granny Smith
8) white truffle oil
Fork and Knife Caesar
1) basic description
2) allergies
3) table marking
4) two important points to emphasize to guest
5) can it be gluten free? How?
6) what is unique about the romaine
7) describe the savory sprinkles
8) what are the two types of cheese?
9) what are the components with dairy?
10) what is the fine herb salad comprised of?
1) fire roasted romaine, fine herbs, savory sprinkle, soft boiled egg
2) dairy, allium, gluten, egg
3) table fork, steak knife
4) describe savory sprinkle and mention housemate dressing
5) gluten free without savory sprinkle
6) prepared on open hearth, served warm
7) brown butter panko bread crumbs, garlic, shallot, cured egg yolk
8) pecorino and Parmesan
9) cheese in dressing and on salad, brown butter in sprinkle
10) chives, chervil, dill, watercress, celery leaf, tarragon
Dry Aged Meatballs
1) basic description
2) allergies
3) table marking
4) 3 types of meat
5) how many meatballs in a serving? Can you add more?
6) can it be made dairy free? Explain.
7) where are the cheese curds from?
8) 3 important things to remember when serving to guest
1) house dry aged meatballs, caramelized tomato sauce, cheese curds, garlic bread
2) allium, dairy, gluten, pork, egg
3) table fork, table knife
4) pork, dry aged chuck and tri-tip
5) 4, yes you can add by increments of 1
6) cannot be made dairy free; cheese in meatballs, cheese curds
7) Wisconsin
8) dry aged, prime, offer to French for guest
Sauternes Soaked Foie Gras
1) basic description
2) allergies
3) table marking
4) what is Sauternes?
5) in what style is our foie made? Describe.
6) what temperature is the foie served?
7) why is foie method important?
8) what kind of bread is served with it?
9) what kind of fruits compote is served with it?
10) what kind of nut is on the dish?
11) what is the herb component?
1) buttered brioche, seasonal fruit compote, fine herbs, hazelnut
2) gluten, dairy, nuts, allium, eggs
3) table fork, table knife, fish knife
4) sweet wine from Sauternes region of Bordeaux, often drank with dessert
5) terrine- loaf like mold, then chilled and sliced
6) room temp
7) many ways to served foie, ours is unique to us
8) buttered and toasted brioche
9) seasonal, currently strawberry
10) hazelnuts
11) fine herb salad
Wood Grilled Spanish Octopus
1) basic description
2) allergies
3) table marking
4) what is the sauce on the octopus?
5) how is the octo cooked?
1) Spanish octopus with green goddess and focaccia croutons
2) dairy, allium, gluten
3) table fork, table knife
4) green goddess- herbal, avocado based
5) braised in citrus then finished in josper oven
