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Alexander's Steakhouse > Bites > Flashcards

Bites Flashcards

1
Q

Hon Hamachi

A 
Garlic Oroshi
Radish
Avacado
Masago arare
Micro cilantro
Yuzu soy
Serrano pepper
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2
Q

Chef gift 1

A 
Brioche cannoli with foie moose
Mint gel
Orange marmalade
Pomegranate molasses
Smoked salt
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3
Q

Chef gift 2

A

Potato gnocchi w/ shio koji cream
Bacon bits
Crispy Potato
Pepper crest

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4
Q

When pouring something table side, what must you have?

A

A serviette

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5
Q

Pre-desert

A

Compressed watermelon
shichimi and black sesame
cucumber ginger gel
Wood sorrel

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6
Q

Coal seared rare beef

A 
Dicon dice
Ohmi beef
Mutsutake gel
Marinated eryngii dice
Saduchi smoked soy
Watercress tops and flowers
Crispy pickled pearl onion rings
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7
Q

Wagyu tartare

A 
Lemon segments
Amazu pickled ramps
Shallots
Sea beans
Oxtail broth Gelee
Smoked ramp oil
Curry cream fraiche
Crispy knot weed
Pickled yamagobo
Wild onions
Water tuile
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8
Q

Geoduck crudo

A 
Grilled peaches
Nectarine consommé
Raw coconut
Coconut agar
Cilantro
Kaffir lime powder
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9
Q

Edamame

A

Black lava salt
White truffle butter
Fresh lemon juice

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10
Q

Kohada Sashimi

A 
Salt cured Kohada
Miso pickled ramps
Nuka pickled shiitakemushrooms 
Pickled mustard seeds
Mustard flowers
Pine smoked olive oil
Fried green garlic
Tamari
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11
Q

California caviar

A 
Brown butter toasted brioche
Corn Panna cotta
Sour corn
Grilled corn
Freeze dried corn
Corn vinegar fluid gel
Soubise (onion sauce)
Mustard greens
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12
Q

Porchini and Watercress

A 
Butter/demi-glaze seared porchini
Grilled porchini crème fraîche
Freeze dried black/white balsamic
Kale and mustard green chips w/ sesame and Masago arare
Watercress
Curly baby watercress w/ pistachio oil
Kona sansho (spice) 
Grilled quail egg with chicken tare (sauce)
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13
Q

Marin roots greens

A 
Kazs olive oil
Yuzu soy vinaigrette
Pickled carrots
Radishes
Crispy red onion
Crispy shallots
Crispy nori
Chives
Golden sesame seeds
Onsen egg
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14
Q

What makes Alexander steakhouse steaks different than other steak houses?

A

Wagyu

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15
Q

What is foie gras and how do we serve it on the menu?

A

Flattened goose liver served seared, chilled, mousse

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16
Q

Describe our soup

A 
Clear chicken broth
Uni butter
Uni
Tomato fennel fondue
Fennel pollen
Potato tube
Bronze fennel
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17
Q

Name all the food items in the chawanmishi

A 
Dungeoness crab
Chawanmushi egg custard
Pea espuma
Freeze dried peas
Nira garlic chives
Hijiki seaweed
Shiro dashi soaked golden char roe
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18
Q

How long are greater Omaha steaks dry aged for?

A

28+ days

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19
Q

How many prefectures of Japanese wagyu do we carry?

A

11 types

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20
Q

Name the components of the vegetarian dish

A 
Somen noodles
Carrot Purée
Roasted celery onion carrot potato
Yucca chips
Chili oil
Vege consumme
Flowers
21
Q

Name the components on the abalone dish

A 
Broccoli Rabe sautéed in foie fat
Broccoli Rabe flowers
Fried broccoli Rabe
Abalone sauce
Soy-mirin reduction
22
Q

What are the ingredients of pig trotter?

A 
Braised pig foot
Glaze
Caramelized corn moose
Cream corn purée
Pork fat granola 
dusted beef tendon
Red pepper gel
Garnished with Negi and freeze dried corn
23
Q

What is the name of our fish dish and what is in it?

A 
California king salmon
Wrapped in kombu and salt baked w/ pea and salmon dashi nage
Freeze dried peas
Crispy roasted Pea tendrils
Koji asparagus tips
Smoked trout roe
Baby Pea tendrils
Sous vied heart of palm
24
Q

What is on the burger and what makes it so special?

A 
Wagyu Patty
Acme brioche bun
Toma cheese
Lettuce
Foie gras and truffle ragu
Red onion
Tomatoes
Shichimi fries
25
Q

Match steaks to set-ups

A

Bone in New York - grilled lemon
Strom hill strip - veal glacé
T bone - leek fondue
Flann Porterhouse - 1a sauce
Prime rib - horseradish trio
Filet - honey mustard glacé
Ribeye - shiitake cream sauce
Bone-in filet - marrow bordelaise

26
Q

Sher Wagyu from Australia?

A

Yes

27
Q

Tajima F1. What does F1 mean?

A

First generation hybrid

28
Q

Which state is lone Mountain beat from?

A

New Mexico

29
Q

What does wagyu directly translate to?

A

Japanese beef

30
Q

Is our prime rib roasted or grilled?

A

Roasted

31
Q

What are the different horseradish preparations that accompany the prime rib?

A

Cream
Harissa
Roasted garlic

32
Q

What is the difference between wet and dry age steaks? What flavor profiles come from dry age steaks?

A

Wet aged beef is vacuum sealed in plastic Dry aging changes the texture and flavor by creating a very tender meat with an intense flavor.

33
Q

What cuts are USDA prime?

A

All cuts except for wagyu small filet and prime rib

34
Q

Match the sides to the ingredients

A 
Fries - shichimi, tonkatsu
Mashed Pot - gravy, parm chips,
shroom   yuzu, shiro shoyu, chive
Onions - tyme and crispy shallots
Carrot - chorizo, red onion, orange
Corn - dynamite sauce, marrow, furikake
Beans - xo sauce, lemon miso, shallots
35
Q

Name and describe three cheeses and three accoutrements

A

Funky bleets sheep goat tomales
Bayley hazen blue cow Vermont
Midnight blue goat Colorado

Stone fruit
Celery
Tomato confeit
Marcona almonds
Fig gel
36
Q

List all ingredients of the melon

A 
Lavender honey soaked melons and tomatoes
Black walnut Pana cotta
Black walnut Tuile
Lace tuile
Freeze dried white balsamic
Coriander
Melon sorbet
Melon jelly
37
Q

Describe the chocolate dessert

A 
Double fermented chocolate with bananas
Maple tuile
Cereal grains
Cereal milk gel
Banana bread
Chocolate mint
Banana parfait
Maple ice cream
38
Q

What is the flavor of our soufflé and list its components

A

The soufflé is chocolate
smoked Caramel sauce
toasted marshmallow w/ graham cracker
butter pecan ice cream

39
Q

What is the components of the mixed berry dessert

A 
Douglasfir frozen yogurt huckleberries 
BlackBerrys 
fermented BlackBerry 
BlackBerry honeycomb candy 
oatmeal streusel
40
Q

List the components of the pluot desert

A 
Roasted pluot
Pluot gastrique
Plout jam
Buckwheat crumble
Buckwheat cake
Sake kasu cremeux
Sake yuzu sorbet
Shiso
41
Q

List the components of the passion fruit dessert

A 
Double fermented chocolate ganache
Coffee crumble
Passion fruit Carmel marange 
Passionfruit yogurt
Sponge cake
Bergimont mint
42
Q

When a guest let you know their steak is not cooked to the right temperature, what will you do?

A

Ask the guest to cut the steak down the middle. If it’s still not right offer to take the steak to redux. Offer to take the sides. If it’s prime rib offer a recovery cut.

43
Q

Bread courses

A

Squid ink nori - raw fish
Miso potato roll - soup
Whole wheat walnut - dinner

44
Q

Name three hors d’oeuvres offered during private dining events that are not on the menu

A

Uni toast
Lamb lollychops
Potato croquette

45
Q

Who has the right-of-way in order from 1 - 4 (server, guest, food, managers) and why

A

Guest food manager servers

46
Q

When must you never drop food at a table?

A

When it is not marked or a guest is up.

47
Q

How must you walk through the restaurant?

A

Full hands in, full hands out

48
Q

When dropping the four top, who gets served first?

A

1 & 3

49
Q

Who is the president of our company? Executive chef? VP of operations?

A

Channel Chang
Mark Zimmerman
Josh Rhusso

Alexander's Steakhouse (2 decks)

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