Front Of Menu Test Flashcards
Oysters on a Half Shell
Chef selection of house oysters served with cucumber mignonette, atomic raw horseradish, and house-made tequila cocktail sauce
• Marking with crackers, shell bowl, cocktail forks, and hot sauce
Jumbo Shrimp Cocktail
5 jumbo shrimp poached and chilled, served with lemon and house-made tequila cocktail sauce
Chili Artichoke Dip
Baked dip with gruyere, parmesan, cream cheese, lemon juice, and served with lavash
House Smoke Salmon
Crispy potato rosti topped with house smoked salmon, dill creme fraiche, premium sturgeon caviar, and arugula dressed in lemon vinaigrette
PEI Mussels
Prince Edward Island mussels sauteed in green curry, Thai chili, and cilantro
• Served with toasted sourdough bread
Marking Shell bowl and cocktail fork
Jumbo Lump Crab cake
Lump crab with Gribiche sauce as a bed, served with arugula, lemon juice and garnish with chives
Gribiche
Cold egg sauce that has cucumber, capers, parsley,chervil and tarragon with chopped hard boiled eggs, and Dijon mustard
Oyster Rockefeller 6
Six Woodfire roasted oysters, topped with bacon, spinach, Parmesan, and topped with breadcrumbs,
marking cocktail forks
Beef Tartare
Sliced prime tenderloin with dollops of Caesar, aïoli, fried capers, shaved Parmesan cheese, and shallots served with lavash 
Smoked bone marrow
Candy short rib, pickled mustard seeds served with toasted sourdough
marking spoon
Crispy pork belly 6 ounces
Five pieces of pork covered with a bourbon yaki sauce, dusted seven spice fried, garnish with cucumber and jalapeño
Bourbon, Yaki sauce
Soy ginger, jalapeño, garlic, scallion, pineapple sauce, and lemon grass
The pineapple sauce contains pineapple, juice, cornstarch, salted butter, honey, and Dijon
French onion soup
Caramelized, onion, in a veal, red wine reduction, froth top with toasted and Guyerecheese finished off in our wood fire
oven marking spoon
Cable side seizure for two
Four terms, crack, black pepper, diced anchovy, minced garlic, egg yolk, Worcestershire, lemon, and Parmesan Romano cheese, croutons, toasted with Romain lettuce, Parmesan
Iceberg, wedge
Iceberg sphere cut and trimmed seasoning with salt and pepper. Top with homemade blue cheese dressing, bacon, cherry tomatoes, and scallions.
Prime. 120 salad.
Mix of Romain and spring greens, toasted warm bacon vinaigrette, toast together with ripe avocado, half heirloom cherry tomatoes, bacon, boiled egg, shredded cheddar cheese, and homemade croutons.
Entrée options for salad, grilled shrimp, scallops 3, hanger steak, seared or blackened chicken breast
Charcuterie boards, Toscana, USA
Tangy, pork salami, course chopped garlic, peppercorns
Coppa, Spain
Cured boneless pork shoulder, paprika, cayenne
Speck, Italy
 aromatic cured country ham
Fireball USA
Cold, smoked red chili pepper, espelette
Aged Gouda Netherlands
Cows milk, age 26 months, brittle, creamy lasting finish
Cana de Cabra Spain
Goats milk, soft bloomy rind, smooth, silky
Osssu, France
Sheep’s raw milk, aged 10 to 12 months nutty robust
Bufala, Italy
Flavorful buffaloes, milk, semi soft, creamy, sweet rich
Charcuterie boards served with
Toasted baguette, Marcona, almonds, blueberry, compote, Cornish pickles, roasted garlic and whole-grain mustard, fresh honeycombs, 2 ounce portions 
Shrimp Scampi
Shrimp that is pan seared with white wine, garlic, butter, lemon juice, Parmesan, top with breadcrumbs and parsley.