Menu Item Descriptions Flashcards
Starters
24-Hour Bone Broth
It’s a savory bone broth accented with asian flavors.
What asian flavors? ginger, soy and yuzu
Drop Language:
“Bone Broth, please be careful as the cups are hot”
“Here is some salt if you need it during the meal”
Starters
Garlic Bread
It’s the same bread we use for our cheesesteaks made into a simple garlic bread with melted parmigiano.
Drop Language: “Garlic Bread”
Starters
Steak Tartare,
Japanese accent
It’s a traditional tartare with a Japanese pepper and citrus spice.
If asked in more detail: The base is a French style tartare with mustard, capers and egg yolk. We add a little Japanese spice to make it pop.
Drop Language: “Tartare with Japanese accents, we recommend you mix together.”
Starters
Steak Tartare, celeriac and baby arugula
It’s a simple tartare with celeriac and baby arugula, parmesan and inspired by the carpaccio at Matu.
Drop Language: “Tartare”
Starters
Tenderloin Carpaccio
(Matu Kai)
Thinly sliced beef tenderloin topped with horseradish, celery and watercress
Drop Language: “Carpaccio”
Starters
Shrimp Cocktail
It’s a classic shrimp cocktail with some extra hot horseradish
Where is the shrimp from? The shrimp is sustainably farmed in Hawaii
Drop Language “Shrimp Cocktail”
Starters
‘47’ Salad (baby gems lettuce)
Baby gem lettuce tossed in a savory tomato vinaigrette topped with grated parmigiano.
Drop Language: “47 Salad”
Starters
Spice Tahini Caesar
Baby Gen lettuce tossed in a spiced tahini caesar dressing.
Drop Language “Tahini Caesar”
Starters
Vinaigrette Salad
A simple red wine and olive oil vinaigrette over baby gem lettuce.
Drop Language “Vinaigrette Salad”
Small Plates
Ribeye/NY Brochettes, harissa spice
It’s a North African inspired dish composed of Ribeye and New York skewers seasoned with Harissa spice served with grilled onions and blistered tomatoes.
What is a Brochette? A brochette is a french term for meat on a skewer.
What is Harissa Spice? Harissa is a spicy chili pepper seasoning originating from North Africa.
Pronounced “BRO-SHETS” and “ha REE suh”
Drop Language “Brochettes”
Small Plates
Meatballs, pomodoro sauce
Classic Italian meatballs in a pomodoro sauce.
Drop Language: “Meatballs”
Small Plates
Tenderloin Satay, “Crying Tiger” Sauce
It’s two skewers of beef tenderloin marinated in a coconut red curry paste served with a crying tiger sauce. The dish does have a good amount of spice.
What is a satay? A satay is a southeast asian dish of seasoned, skewered and then grilled meat served with a dipping sauce.
What is Crying Tiger Sauce? Spicy aromatic dipping sauce.
Why is it called Crying Tiger? The traditional version is supposed to be so spicy that it would make a tiger cry.
Drop Language: “Tenderloin Satay”
Small Plates
Maltagliati (pasta from UOVO), ribeye ragú
Hand-torn pasta in a 12-hour braised ribeye ragú.
Who’s UOVO? It’s our sister restaurant that makes fresh pasta in Italy and flies it here.
Pronounced “mahl-tah-lee-AH-tee”
Drop Language: “Maltagliati”
Steaks
Center Cut Filet
The Filet: The filet is the most tender of all steaks. We cook it on the plancha to give it a nice sear with a warm red interior.
Drop Language: “Filet”
Steaks
New York Strip
The NY Strip is a bold and beefy steak and when we cook it on the fire, that little bit of smokiness really compliments the flavor.
Drop Language: “New York Strip”
Steaks
Petite New York
The NY Strip is a bold and beefy steak and when we cook it on the fire, that little bit of smokiness really compliments the flavor.
Drop Language: “Petite New York”
Steaks
Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “Ribeye This side is the eye, and this side is the cap (gesture)”
Small Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “10 oz Ribeye This side is the eye, and this side is the cap (gesture)”
Steaks
Large Ribeye
The Ribeye is made up of two muscles, the eye and cap. It’s the richest of our steaks and we cook it over the fire. That little bit of smoke really makes it pop.
Drop Language: “16 oz Ribeye This side is the eye, and this side is the cap (gesture)”
Steaks
Rustic Ribeye
A double cut ribeye cooked over the fire, sliced thicker (with the fat in tact) and a bit more char.
Q: How is this different from your regular Ribeye? Our standard ribeye is trimmed and sliced thinly which leads to the most tender bite. The rustic ribeye is thicker, cooked with a bit more char and served untrimmed, meaning the fat is left in place, and sliced thicker.
Q: Why are there 3 prices for the Rustic Ribeye? The Rustic Ribeye is 22-25 oz. When available we have smaller and larger ones.
Drop Language: “Rustic Ribeye. Give the steak a try. You may find it needs a little additional salt.”
Steaks
Picanha
The Picanha is a very popular cut in South America. It is rich and flavorful like a strip with the tenderness closer to that of a filet. We cook our Picanha over the open fire.
Drop Language: “Picanha”
Entrees (non steak)
8-hour Braised Beef Cheeks, celeriac puree
It’s a traditional red wine and tomato braised beef cheek served over a celeriac puree.
What is Celeriac? It’s another name for celery root.
What’s a Beef Cheek like? It’s our favorite cut to braise. It’s similar to a Short Rib but lighter and beats it side by side consistently.
Drop Language: “Braised Beef Cheeks”
Entrees (non steak)
Wood Fire Branzino, lemon, olive oil
Whole Branzino, grilled over the fire topped with parsley,
lemon and extra virgin olive oil.
How large is it? It’s a 1 lb whole Branzino
Drop Language: “Branzino, please note there is a bone along the center”
Entrees (non steak)
Wood Fire Lobster tails, yuzu garlic butter
Two Maine lobster tails seasoned with our yuzu garlic butter and grilled over our open fire.
Lobster Tails
Entrees (non steak)
Vegetarian Entree
Maitake mushrooms and grilled broccolini served over celeriac puree
NOTE: The is not on the menu but is available as an off menu item
Drop Language: “Vegetarian Entree”
Entrees (non steak)
Matu Philly Cheesesteak or Build your Own Cheesesteak or Cheesesteaks Dinner
It’s eight ounces of 100% grass-fed ribeye and sirloin Wagyu beef, Cooper sharp cheese, grilled onions, and a long hot pepper on our freshly baked sesame roll.
What is a long hot?: A long hot is a spicy Italian pepper that has become a staple in the Philly area. You can’t buy them here, so we truck them in.
What is Cooper Sharp? It’s a cheddar-forward version of American cheese used in Philly since 1918.
Tell me about this bun? Where did you get this bun? We have a local baker make them for us, they are parbaked and we bake them to order here. We may be the only place that does that.
(if they seem interested) We modeled it after the Sarcone’s bun that Angelo’s in Philly uses.
Drop Language: “ Cheesesteak. Be careful as the meat is hot and the pepper is spiciest on the thicker end.”
Sides
Broccolini, garlic, red pepper flakes
Broccolini with garlic and red pepper flakes cooked over the wood fire.
Drop Language: “Broccolini”
Sides
Pomme Puree, chives
Pomme Puree topped with chives.
What is a Pomee Puree? It’s a rich and creamy french style puree of yukon gold potatoes.
Drop Language: “Pomme Puree”
Sides
Pomme Puree topped with chives.
What is a Pomee Puree? It’s a rich and creamy french style puree of yukon gold potatoes.
Maitake Mushrooms tossed in butter and thyme and grilled on the wood fire.
What’s a Maitake Mushroom? It’s also known as a ‘hen of the woods’. It’s a firm mushroom with a mild earthy flavor.
Drop Language: “Maitake Mushrooms”
Sides
Beef tallow French Fries, parsley
Our fries are hand cut and twice fried with the second fry being done with beef tallow and we top them with parsley.
Are they the same fries as HiHo? Yes, they are the same as HiHo but we fry them with wagyu beef tallow and theirs are not.
Drop Language: “French Fries”
Sides
Grilled Onions
Onions simply grilled over the wood fire.
Drop Language: “Grilled Onions”
Desserts
Scott’s Chocolate Cake
It is almost a mousse-like finish; not dense and heavy like many other flourless chocolate cakes. We finish it with sea salt.
Who is Scott? He’s one of our founders who created this recipe
Drop Language: “Chocolate Cake”
Desserts
Arturo’s Panna Cotta Traditional Style
What is Panna Cotta? It’s a traditional, custard-like, Italian dessert made from cream and sugar.
Our Panna Cotta is borrowed from our friends at Arturo’s in Venice, Italy. It’s lighter than most panna cottas
Pronounced “panna kohta”
Drop Language: “Panna Cotta”
Desserts
Arturo’s Panna Cotta with macerated strawberries
We top this with macerated strawberries.
Drop Language: “Panna cotta with macerated strawberries”
Desserts
Arturo’s Panna Cotta with cafe con Leche
We top this with a cafe con leche.
What is Cafe con Leche? It’s a Coffee flavored caramel
Drop Language: “Panna cotta with cafe con leche”
Desserts
Arturo’s Panna Cotta with
Passion Fruit
We top this one with a seasonal tangy passion fruit puree.
Drop Language: “Panna cotta with passion fruit”
