Best Of The Rest

Question 1

_______________
Persimmon Hill Meatloaf - ___oz. of a flavorful combination of _________________________, spicy _____________, _________________, _________________________, __________________, and _______________________. Topped with ______________________. Served on a large warm plate with ___________________ and, Aunt Bee’s __________________________.

Answer 1

MEATLOAF
Persimmon Hill Meatloaf – 10 oz. of a flavorful combination of GROUND BEEF TENDERLOIN,
spicy PORK SAUSAGE, SMOKED CHEDDAR CHEESE, MONTEREY JACK CHEESE, TOMATOES, and CHIPOTLE PEPPERS. Topped with TOMATO BROWN SAUCE. Served on a large warm plate with REDSKIN MASHED POTATOES and Aunt Bee’s SWEET GLAZED CARROTS.

Question 2

____________ /__________
John “B” Good Chicken Enchilada Platter– Two Corn Tortillas filled with Pulled _____________ __________, _____________, ______________, ___________, julienne _______________, and _____________ Cheese. Topped with a generous portion of _____________ Cheese, and _________ ________ (a.k.a. enchilada sauce). Served on a large warm plate, with_______________ and a Mexican Flag _________, _______________ & _____________, served on a bed of ______________ __________). (NOTE: GUEST MAY ADD 1 ADDITIONAL ENCHILADA FOR $2; ENCH 3.)

Answer 2

ENCH/ ENCH 3
John “B” Good Chicken Enchilada Platter – Two Corn tortillas filled with pulled ROTISSERIE CHICKEN, TOMATILLO SALSA VERDE, BLACK BEAN SALSA, SOUR CREAM, julienne RED ONIONS, and MONTEREY JACK cheese. Topped with a generous portion of MONTEREY JACK Cheese, and SALSA VERDE ( a.k.a. - enchilada sauce). Served on a large warm plate, with BORDER RICE, and a Mexican Flag (PICO DE GALLO, WEST TEXAS GUACAMOLE, & SOUR CREAM served on a bed of SHREDDED LETTUCE). (NOTE: GUEST MAY ADD 1 ADDITIONAL ENCHILADA FOR $2; ENCH 3.) Caution this plate WILL be hot

Question 3

______________
BBQ St. Louis Ribs - One full _______ of ________ Style _________, slow smoked, then grilled over hardwoods. Generously topped with ____________________, and served on a large warm oval with __________________, and Aunt Bee’s __________________.Served with a finger linen

Answer 3

RIBS
BBQ St. Louis Ribs – One full RACK of ST. LOUIS Style PORK RIBS, slow smoked, then grilled over hardwoods. Generously topped with HOUSE MADE BBQ SAUCE, and served on large warm oval with REDSKIN MASHED POTATOES, and Aunt Bee’s SWEET GLAZED CARROTS. Served with a finger linen

Question 4

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Mustard Crusted Pork Chops - ___ 8-10 oz bone-in ____________, In-house cut daily. Encrusted with _________ and _________, and grilled over hard-woods. Topped with caramelized ___________ _________. Served on a large warm plate with _______________ and _____________ ______________. Standard cook temperature is just past medium

Answer 4

CHOPS
Mustard Crusted Pork Chops – Two 8-10 oz bone-in PORK CHOPS, cut in house daily. Encrusted with MUSTARD and HERBS, and grilled over hardwoods. Topped with caramelized SWEET ONION APPLE COMPOTE. Served on a large warm plate with REDSKIN MASHED POTATOES, and SEASONAL VEGETABLE. Standard cook temperature is just past medium

Question 5

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Seasonal Vegetable Platter – ___________ and _______________ Sticks, lightly brushed with
__________, and seasoned with _____________, and ____________________then grilled over hard-woods. Served on a large warm oval plate with Aunt Bee’s ______________________, ___________________, ___________ and two sliced ___________________, seasoned with _____________, and _________________, and drizzled with Bleu Cheese Balsamic Vinaigrette.

Answer 5

PLATTER
Seasonal Vegetable Platter – ZUCCHINI and YELLOW SQUASH Sticks, lightly brushed with OLIVE OIL, and seasoned with KOSHER SALT, and CRACKED BLACK PEPPER then grilled over hard-woods. Served on a
large warm oval plate with Aunt Bee’s SWEET GLAZED CARROTS, SEASONAL VEGETABLE, COUSCOUS and two sliced ROMA TOMATOES, seasoned with KOSHER SALT, and CRACKED BLACK PEPPER, and drizzled with Bleu Cheese Balsamic Vinaigrette.

Question 6

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Tenderloin Seared & Sliced - ___oz. portion of __________________, seasoned with our Chef’s secret spice blend, seared, sliced, and grilled over hardwoods. Topped with ________________________. Served on a large warm plate with ____________________ and _____________________.

Answer 6

BEEF
Filet Seared and Sliced - 9 oz. portion of BEEF TENDERLOIN, seasoned with our Chef’s secret spice
blend, seared, sliced, and grilled over hardwoods. Topped with WORCESTERSHIRE BUTTER. Served on a large warm plate with REDSKIN MASHED POTATOES, and SEASONAL VEGETABLE.Remember to ask the guest for the cook temperature

Question 7

__________ / __________
Steak and Enchilada Platter - ___ oz of seasoned ___________ steak served with one or two of our _________________. Served on a large warm plate, with a Mexican Flag (______________, _________________ & _________________ served on a bed of _____________).
(NOTE: GUEST MAY ADD 1 ADDITIONAL ENCHILADA FOR $__; STK ENCH $__)

Answer 7

STK ENCH / STK ENCH 2
Steak and Enchilada Platter- 8 oz of seasoned PRIME SKIRT steak served with one or two of our CHICKEN ENCHILADAS). Served on a large warm plate, with a Mexican Flag (PICO DE GALLO, WEST TEXAS GUACAMOLE, & SOUR CREAM served on a bed of SHREDDED LETTUCE). (NOTE: GUEST MAY ADD 1 ADDITIONAL ENCHILADA FOR $2; STK ENCH 2.)
No need to ask the guest for the cook temperature

Question 8

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Ribeye Steak - ___oz Prime Cut __________ Steak. Cut in-house daily. Seasoned with our Chef’s secret spice blend, and grilled over ________________. Topped with ___________________________. Served on a large warm plate with _____________________, and ______________.

Answer 8

RIBEYE
Ribeye Steak – 14 oz Prime Cut RIBEYE Steak. Cut in-house daily. Seasoned with our Chef’s secret spice blend, and grilled over HARDWOODS. Topped with CANYON BURGUNDY MUSHROOMS. Served on a large warm plate with REDSKIN MASHED POTATOES, and SEASONAL VEGETABLE.Remember to ask the guest for the cook temperature

Question 9

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Short Smoked North Coast Salmon - ___oz portion of our ________________ and short-smoked North Coast Salmon. Grilled over hardwoods and topped with a spiced ____________________ (a.k.a – whole grain mustard sauce). Served on a large warm plate with ____________ and ___________________. Standard cook temperature is medium

Answer 9

SALMON
Short Smoked North Coast Salmon - 8 oz. portion of our ORIENTAL MARINATED, short-smoked North Coast salmon. Grilled over hardwoods and topped with a spiced SWEET REMOULADE (a.k.a. - whole grain
mustard sauce). Served on a large warm plate with COUSCOUS, and SEASONAL VEGETABLE.
Standard cook temperature is medium