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The Wave > Entrees > Flashcards

Entrees Flashcards

1
Q

Beef Tenderloin

6 main ingredients

A

Beef Tenderloin

  1. Beef tenderloin (6oz)
  2. Potato Gratin
  3. Soubise Sauce
  4. Grilled Asparagus
  5. Red Wine Veal Reduction
  6. Red Wine Butter
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2
Q

Beef Tenderloin Notes

  1. The Beef Tenderloin is seasoned with _____ ______ and cooked to ________ ______________.
  2. Potato Gratin is a classic potato side item that consists of _______ ____________, ___________, __________, ____________,_______________.
  3. ____________ is truly classic ____________ of ___________ and ___________, in this case thickened with rice.
  4. ____________ is grilled to order and tossed with a __________________ __________________.

Allergies:

List 2

A

Beef Tenderloin Notes

  1. herb salt

guest preference

  1. sliced potatoes, onions, thyme, cream and parmesan
  2. Soubise

sauce

onions and cream

  1. Asparagus

peppadew viaigrette

Allergies:

  1. Dairy
  2. Corn
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3
Q

Herb-roasted Chicken Breast ​

6 main ingredients

A

Herb-roasted Chicken Breast

  1. Airline chicken breast
  2. Roasted carrot puree
  3. Confit glazed potatoes
  4. Roasted glazed carrots
  5. Apricot chicken pan sauce
  6. Black garlic aioli
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4
Q

Herb-roasted chicken breast Notes

  1. The __________ are ___________ for several hours to bring out their best natural flavors.
  2. ________ __________ __________ is hidden in small amounts throughout the dish as a sweet but unfamiliar flavor.
  3. The sauce is made from a _____________ of ____________ __________, ______ _______________ and is finished with ________ ___________ and ____________ ___________.
A

Herb-roasted chicken breast Notes

  1. carrots

roasted

  1. Black garlic aioli
  2. reduction

chicken stock

pan drippings

apricot butter

lemon juice

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5
Q

Pork Tenderloin

5 main ingredients

A

Pork Tenderloin

  1. Pork tenderloin (6oz)
  2. Broccollini
  3. Corn cheddar grits
  4. French press coffee BBQ sauce
  5. Chermoula
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6
Q

Pork Tenderloin Notes

  1. We grill ___-_____ fresh ______ and fold this into our creamy _________ _______.
  2. We extract the delicate _________ flavors and aromas via _________ ________ and infuse this liquid into our house made __________ ___________.
  3. This ____________ is of North African origin.

A blend of herbs and spices (________, ___________, ____________, _________ _________, ___________, __________, ______________ and _________.)

Allergies:

List 3

A

Pork Tenderloin Notes

  1. in-husk

corn

cheddar grits

  1. coffee

french press

BBQ sauce

  1. Chermoula

parsley, cilantro, garlic, lemon juice, paprika, cumin, coriander and salt

Allergies:

  1. dairy
  2. soy
  3. corn
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7
Q

GNOCCHI

7 main ingredients

A

GNOCCHI

  1. Gnocchi
  2. Roasted sweet potato
  3. Shitake mushrooms
  4. Swiss chard
  5. Sage cream
  6. Parmesan
  7. Chives
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8
Q

Gnocchi Notes

  1. Gnocchi is a traditional type of _________ ________, made from _________, _______ and ___________.
  2. The gnocchi is seared in __________ _________. This adds a _________, ____________ flavor to the dish.
  3. The cream sause is infused with _______, _________ and finished with ___________ ________.

Up Sell:

List 2 items

Allergies:

List 3 items

A

Gnocchi Notes

  1. Italian pasta

Potato, egg and flour

  1. brown butter

toasted, nutty

  1. sage cream

parmesan cheese

Up Sell

  1. Chicken
  2. Shrimp

Allergies:

  1. Gluten/wheat
  2. Dairy
  3. Egg
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9
Q

Sustainable Fish of the Day

5 main ingredients

A

Sustainable Fish of the Day

  1. Verlasso salmon
  2. Rice Perlou
  3. Crab Beurre Blanc
  4. Coriander Tuile
  5. Micro greens
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10
Q

Sustainable Fish Notes

  1. The __________ ___________ is farm raised in an oceanic farm in ____________, __________. It is _____________________ and cooked to medium.
  2. The rice ________ is made with ________, _________, _______ __________, _________ __________, _________ and _________. We finish with __________ for elegance.
  3. The sauce is a _____________ of _________ _________, __________ _________ and mounted with _____________ to finish.
  4. The tuile is a mixture of ___________ and _________ that we cook at a high heat to create the ________-__________ pattern, finished with _____________ and ______.
A

Sustainable Fish Notes

  1. Verlasso Salmon

Pantagonia, Chile

blackened

  1. Perlou

chorizo,

shrimp,

crab stock,

tomato broth,

peppers and onions

butter

  1. reduction

crab stock

white wine

butter

  1. flour and water

spider-web

coriander and salt

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11
Q

TIKKA MASALA

6 main ingredients

A

TIKKA MASALA

  1. Tofu
  2. Jasmine rice
  3. Purple cauliflower
  4. Baby carrots
  5. Tikka masala sauce
  6. Chives
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12
Q

Tikka Masala Notes

  1. This is our ________ variety of the popular chicken tikka masala. The dish comes with _______.
  2. This Tikka sauce is __________ _________ based.
  3. Tikka Masala in the traditional sense is _________ _________ dish.

U__p Sell

2 items

Allergies:

List 2

A

Tikka Masala Notes

  1. vegan

tofu

  1. coconut milk
  2. Britain’s national

Up Sell

  1. Chicken
  2. Shrimp

Allergies:

  1. Soy
  2. Tree Nut
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13
Q

SIGNATURE BURGER

9 main ingredients

A

SIGNATURE BURGER

  1. House made Brioche Bun
  2. Signature Burger Blend
  3. Smoked Bacon
  4. Cheddar Cheese
  5. Bibb Lettuce
  6. Tomato
  7. Red Onion
  8. House-made pickles
  9. Waffle Fries
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14
Q

Signature Burger Notes

  1. The ____________ _______ is made fresh daily by our talented bakery team.
  2. The burger is a blend of ____________ __________, ___________ _________, and _________.

Allergies:

List 5

A

Signature Burger Notes

  1. Brioche bun
  2. ground brisket

short rib

chuck

Allergies:

  1. gluten/wheat
  2. dairy
  3. egg
  4. soy
  5. corn
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The Wave (3 decks)

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