Menu Glossary Flashcards
This sheet is to be used as a guide to study and reference to help you enhance your product knowledge of our menu
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• Maine Lobster- The most tender of lobster. Not tough or chewy. Also, not too salty due to the cold Maine water.
• Harissa Aioli- North African red chili paste combined with mayonnaise to create a slightly sweet, smokey, and tangy dipping sauce
• Lemon Gremolata- A seasoning mixture consisting mainly of grated lemon zest, minced garlic, and minced parsley.
• Wagyu- One of 4 Japanese brands of beef cattle. Carries copious marbling which results in a luxurious, buttery tenderness
• Tataki- Japanese method of preparing meat or fish. Translates to “hit into pieces”
• Ponzu- A tangy, citrus-flavored soy sauce popular in Japanese cuisine used as a dipping sauce for sashimi or tataki
• Chioggia Beet- Similar to a regular beet with a slightly sweeter flavor. Beautiful pink and white striped flesh revealed upon slicing
• Pork belly- Unsmoked and uncured whole slab cut from the fleshy underside of the pig
• Mignonette- A condiment made of minced shallots, cracked pepper, and vinegar. Traditionally served with raw oysters
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• Crème fraiche- a version of sour cream with a higher fat content and traditionally made from unpasteurized cream
• Little gem lettuce- very small heads of romaine lettuce
• Focaccia- A type of flat Italian bread made with yeast and olive oil and flavored with herbs. Typically punctured before baking to preserve moisture
• Pecorino- A hard, salty Italian cheese made from sheep’s milk
• Hydro Bibb- Often known as Boston Lettuce or Butterhead lettuce. Known for its smooth, buttery flavor and hint of sweetness
• Asher Bleu- mushroomy, earthy, and slightly pungent flavor with an unexpectedly mild and salty finish
• Kale- A green, leafy cruciferous vegetable belonging to the cabbage family
• Pepita- A pumpkin seed that grows in Styrian or oil seed pumpkins
• Feta- A Greek brined white cheese made from sheep’s milk that is aged in brine
• Joyce Farms- Farm located in Winston-Salem, NC committed to raising non-GMO, steroid, or antibiotic proteins
• Jus Lie- French term referring to a meat juice that has been thickened with either an arrowroot or corn starch
• Ricotta- Light, slightly sweet cheese made from sheep, cow, goat, or Italian water buffalo milk
• San Marzano Tomatoes- A variety of plum tomato that boasts a Protected Designation of Origin status which specifies exactly how and where the tomatoes can be grown. They have a strong, sweet flavor with low acidity
• Georges Bank (sea scallops)- A sugar-sweet scallop, with a naturally firm texture
• Risotto- A northern Italian rice dish cooked with broth until it reaches a creamy consistency
• Sabayon- A light sauce traditionally made of egg yolks, wine, and savory seasonings
• Broken Arrow Ranch- Artisanal purveyor of high quality, free-range venison, antelope, and wild boar meat located in Texas
• Mero Seabass- Mero is highly regarded in Japan for its intense richness and versatile qualities. This fish has an extremely high oil content making it impossible to dry out. Snow white and flakey, its amazing buttery sweet flavor presents taste buds with a lingering presence of crab and lobster
• Beurre Blanc- A warm, emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which softened, whole butter is whisked in off the heat to prevent separation
• Manhattan Steak- A hearty, juicy cut off the rib loin between the ribeye and the strip cuts. Essentially, the last cut of strip/first cut of the ribeye, containing no spinalis
• Filet Mignon- A cut of meat taken from the smaller end of the tenderloin. Highly regarded for its tenderness, but requires more seasoning as the lack of fat yields low flavor
• Barrel Cut Filet- A filet cut from the thickest part of the tenderloin. Ideal for cooking because it will not overcook too quickly
• Delmonico Ribeye- The first 3” steak from the chuck eye where it joins the ribeye. There are only two of these per carcass. The ribeye is the most flavor cut of beef with marbling throughout
• New York Strip- Cut from the strip loin of the cow. The muscle does very little work so the cut is tender. While not as tender as a filet, the strip does carry more flavor
• Cowboy Cut Ribeye- A thick cut, bone-in ribeye usually between 2 ½ -3” thick
• Tomahawk Ribeye- Essentially a bone-in ribeye steak with at least 5” of the rib bone still left in tact
• Porterhouse Steak- A steak cut consisting of a t-shaped bone with two cuts of beef on either side of the bone. The filet and the strip. The porterhouse is cut from the rear end of the short loin and has a larger portion of filet than the T-bone steak
• Domestic Wagyu- Wagyu beef from domestic cattle. Offers an extremely fine texture with a very high fat content and level of marbling providing superior flavor
• Border Springs Lamb- Award winning natural lamb from the Blue Ridge Parkway
• Bearnaise Sauce- Sauce made of clarified butter emulsified in egg yolks and white wine vinegar and is flavored with herbs
• Bone Marrow Sauce- Has a rich, slightly sweet flavor with a smooth texture and is often served alongside toast or as a base for soups. It is a great accompaniment to beef
Tasso ham
Smoked, spiced, and cured meat made from the shoulder of the hog, intense flavor
Alabama oysters
Available for year round harvest and provide a salty and rich flavor. Large, tender, and meaty
Gruyere cheese
A hard, Swiss or Alpine-style cheese great for baking. Sweet but slightly salty flavor profile
Alpine or Swiss style cheese known for its rich, creamy, salty, and nutty flavor
Chinese hot mustard
Simply ground, brown mustard seed without any additional spice added. Heat is similar to that of horseradish
Prince Edward Island (mussels)
Off the coast of Nova Scotia. Known for their jet black color and sweet flavor.
Maine Lobster
The most tender of lobster. Not tough or chewy. Also, not too salty due to the cold Maine water.
Harissa Aioli
North African red chili paste combined with mayonnaise to create a slightly sweet, smokey, and tangy dipping sauce
Lemon Gremolata
A seasoning mixture consisting mainly of grated lemon zest, minced garlic, and minced parsley.
Wagyu
One of 4 Japanese brands of beef cattle. Carries copious marbling which results in a luxurious, buttery tenderness
Tataki
Japanese method of preparing meat or fish. Translates to “hit into pieces”
Ponzu
A tangy, citrus-flavored soy sauce popular in Japanese cuisine used as a dipping sauce for sashimi or tataki
Chioggia Beet
Similar to a regular beet with a slightly sweeter flavor. Beautiful pink and white striped flesh revealed upon slicing
Pork belly
Unsmoked and uncured whole slab cut from the fleshy underside of the pig
Mignonette
A condiment made of minced shallots, cracked pepper, and vinegar. Traditionally served with raw oysters
