Back Of Menu Test

Question 1

Blue
Rare
Med Rare
Medium
Medium well
Well

Answer 1

Blue - 115’ -120’ cold red center, charred exterior
Rare - 125’ - 130’ cold red center
Med rare 135’ - 140’ warm red center
Med 145’ - 150’ hot pink center
Med Well - 150’ - 155’ hot thin line of pink
Well - hot no pink

Question 2

Petite filet 6oz

Answer 2

A cut of beef taken from the smaller end of the tenderloin

Question 3

Filet Mignon 8oz

Answer 3

A steak cut of beef taken from the smaller end of the tenderloin

Question 4

Wet Aged
New York strip14 ounce

Answer 4

 a cut of beef steaks from the short line from a cow it consists of a muscle that does little work the longissimus muscle making particular tender

Question 5

Wet Aged
Ribeye 16oz

Answer 5

A large cut from the outer, or eye, side of the ribs, 6 - 12

Question 6

Dry aged 60 day

Answer 6

Ribeye 14 oz USDA Prime

Question 7

Wagyu

Answer 7

Flat iron 10 ounce snake river Farms originally part of the top blade roast the flat iron was born because of the connective tissue in the middle of the cut of meat removed. The two pieces are treated separately one becoming the flat iron steak the other called the top blade steak the flat iron supposedly name because it looks like an old-fashioned metal iron flat iron is uniform and thickness and rectangular shape.

Question 8

Rack of Lamb

Answer 8

14 ounce French trimmed rack of lamb with chimicurri and olive relish. a tender and sweet grassy Smoky finish with less gameyness than most alternative cuts

Question 9

Elk Chop

Answer 9

12 ounce lean bone in cut a kin to venison with a bit of a gaming finish and a richer finish then traditional beef cuts served with blackberry sauce in a bordelaise a very close Cousin to venison in flavor and texture. New Zealand elk meat is sweeter and has larger cuts.

Question 10

Cowboy ribeye

Answer 10

USDA PRIME
A bone in 26oz ribeye and larger cuts

Question 11

Pork chop

Answer 11

14 oz butternut squash and Carmel mustard jus

Question 12

A-5 Kobe, Hokkaido Japan
Wagyu is the most luxurious exquisite and highly sought after beef in the world

Answer 12

New York 6 ounces a cut of beef steak from the short loin of a cow. It consist of a muscle that does little work, making the meat particularly tender.
Additional custom cuts by the ounce

Question 13

SURF ADDITIONS

Oscar Style

Answer 13

Topped with lump crab, thin sliced asparagus and smothered in béarnaise sauce.

Question 14

Grilled shrimp

Answer 14

5 shrimp

Question 15

Jumbo sea scallops

Answer 15

3 scallops

Question 16

7 oz Maine lobster
Twin tails

Answer 16

1 tail
2 tails

Question 17

Herb butter

Answer 17

Butter, shallots, lemon, white wine & herbs

Question 18

Cowboy butter

Answer 18

Butter, garlic, shallots, Calabrian chili’s, oregano, mustard powder, chives, parsley, & lemon.

Question 19

Black Truffle Butter

Answer 19

Butter & Black Truffles

Question 20

Béarnaise

Answer 20

Made of clarified butter emulsified in egg yolks, white wine vinegar, & Tarragon.

Question 21

Prime 120 Steak Sauce

Answer 21

Chili Sauce, Mango Chutney, Pickled Walnut, Worcestershire, Hot Sauce

Question 22

Brandy Peppercorn

Answer 22

Brandy, Green Peppercorns, White wine, shallots, garlic, & herbs in a cream sauce

Question 23

Red Wine Bordelaise

Answer 23

Brandy, Port, Red wine, shallots, garlic, & herbs

Question 24

Chimichurri

Answer 24

Green sauce made of finely chopped parsley, Basil, oregano, & Cilantro, citrus, minced garlic & shallots, chili flakes, olive oil, Butter & sherry vinegar.

Question 25

Creamy Horseradish

Answer 25

Fresh horseradish, sour cream, mayo

Question 26

Jumbo Sea Scallops

Answer 26

4 scallops seared with butternut squash, satsuma, candied pecans, and brown butter

Question 27

Flounder

Answer 27

6 oz Flounder filet pan-roasted and served with romesco, toasted almonds, fregola, saffron, artichoke, and olives

Question 28

Rock Shrimp Fettuccine

Answer 28

Handmade pasta sauteed with calabrian chili, pork sausage, rock shrimp, parmesan, and basil

Question 29

Half Chicken & Dumplings

Answer 29

Sous vide chicken pan-roasted over ricotta gnocchi, truffle oil, wild mushrooms, and topped with fine herbs

Question 30

Steak Frites

Answer 30

Wood oven-roasted hanger steak accompanied by truffle-parmesan fries and a brandy green peppercorn sauce

Question 31

Double-Stack Cheeseburger

Answer 31

House-ground prime ground steak pan-seared and topped with melted white American cheese on a buttered toasted brioche

Served with fresh-cut French fries

Question 32

SIDEES

1lb Baked Potato

Answer 32

Salt-roasted 1lb potato finished with butter, bacon, cheddar cheese, scallions, and sour cream

Question 33

Pomme Aligoté

Answer 33

Whipped butter potatoes with Gruyere cheese, shallots, and chives

Question 34

Yukon Gold Mashed Potatoes

Answer 34

Whipped butter potatoes with European cultured butter, cream, shallots, and garlic

Question 35

Roasted Wild Mushrooms

Answer 35

Assortment of wild mushrooms sauteed and reduced in cream, parmesan, garlic, and thyme
• Finished with lemon

Question 36

Broccolini

Answer 36

Pan-seared broccolini with calabrian chilis, garlic, thyme, lemon, and breadcrumbs

Question 37

Crispy Brussel Sprouts

Answer 37

Flash-fried brussel sprouts tossed in a bacon agrodolce
• Garnished with fine herbs

Question 38

Agrodolce

Answer 38

Bacon, Sherry, Garlic, Onion and Molasses

Question 39

Parmesan-Truffle Fries

Answer 39

Fresh cut French fries tossed with Truffle oil, parmesan cheese and parsley.

Question 40

Jalapeno Mac and Cheese

Answer 40

Elbow pasta in a mornay sauce of smoked gouda, cream and topped with breadcrumbs and oven roasted till golden brown.

Question 41

Roasted Delicata Squash

Answer 41

Roasted Squash stuffed with goat cheese and pepitas, sherry gastrique and garnished with breadcrumbs