Miller Food Knowledge Flashcards
1
Q
Lunch Features? (6)
A
- Roasted Chicken Club
- Shrimp Roll
- Prime Rib Dip
- Fish & Chips
- Portobello Burger
- Steak Frites
2
Q
Roast Chicken Club? (7)
A
- double-smoked bacon
- heirloom tomatoes
- bib lettuce
- lemon aioli
- pain au lait (white bread, butter toasted)
- chives
- guandilla pepper (pickled green chilis from basque region of Spain)
3
Q
Shrimp Roll? (7)
A
- 51/60 shrimp (salad-sized, dressed with kewpie mayo)
- bib lettuce
- pickled celery
- lemon aioli
- herbs
- tajin (chili lime sprinkle)
- new england bun (house-baked milk bun, butter toasted)
kewpie mayo = japanese mayo, umami, tangy, yolks only, herbs
4
Q
Prime Rib Dip? (6)
A
- AAA prime rib, slow roasted w/ house steak spice
- horseradish aioli
- aged cheddar (2 years, white)
- crispy onions, buttermilk marinated
- sourdough baguette (from Thuet bakery)
- veal jus
5
Q
Fish & Chips? (4)
A
- golden ale battered cod (7oz, sustainable, Pacific)
- marinated with lemon zest and dill
- roasted cabbage slaw (napa, savoy and green cabbage, tossed with white wine, mustard, herbs
- lemon tartare sauce (mayo, gherkins, capers, lemon, dill, chives)
6
Q
Portobello Burger? (5)
A
- portabello mushroom (roasted in balsamic)
- baby spinach
- balsamic vinaigrette (dressing for spinach)
- goat cheese
- crispy onions (fried, butter marinated)
7
Q
Steak Frites? (4)
A
- striploin
- cafe de paris butter (made w/ herbs, spices and savoury condiments)
- crispy onions
- balsamic
8
Q
Oysters? (mise/served with) (2/4)
A
- MISE: cocktail fork, demitasse (espresso) spoon
- –
- mignonette (champagne vinegar – mild, floral vinegar typically made from chardonnay and pinot noir grapes) + shallots
- horseradish, freshly grated
- baby tobasco
- lemon
9
Q
Ahi Tuna Tartare (mise/ingredients) (1/10)
A
- MISE: small spoon
- –
- yellowfin tuna (90g, firm texture, lighter flavour)
- capers
- chives
- parsley
- olive oil
- mustard aioli
- herbe de provence
- lemon
- crostini (3pc)
- edible flowers
10
Q
Seabass Crudo
A
- MISE: spoon
- –
- AKA branzino crudo (“light, fresh, bright”)
- lime juice
- shallot rings
- capers
- smoked oil/frankie’s olive oil
- rayu oil (= canola infused w/ mild chilis, smoked paprika, garlic, green onions)
- jalapeño, pickled
- toasted pumpkin seed
- fennel tops
11
Q
Shellfish Platter
A
- MISE: demitasse spoons + cocktail forks
- –
- 6/12 oysters
- 3/6 shrimp
- tuna tartare
- 1/2 lobster (1.5lb)
- 8oz/16oz crab cluster
- cocktail sauce
- lemon
- “great starter for 4 ppl or main for 2 ppl w/ sides”
12
Q
Scallop Ceviche
A
- MISE: spoon
- –
- scallops (90g) (“light, fresh coconut citrus flavours”)
- honeydew melon / honey pickled melon
- aji amarillo (mild yellow chili pepper)
- cucumber
- coconut sauce (sauce made from coconut milk, lime juice, fish sauce, aji amarillo + rayu oil)
- crispy onions/shallots
- lime
- coriander cress
- fried corn tortillas
- herb salad: parsley, surrel, edible flowers
13
Q
Seafood Tower
A
- 12 oysters
- 6 shrimp
- tuna tartare
- whole lobster (1lb)
- crab cluster (16oz)
14
Q
Jumbo Shrimp Cocktail
A
- MISE: spoon
- –
- 6-8 size shrimp (.5oz each, 3 pieces, large/jumbo, poached in court bouillon, dressed w/ lemon vinaigrette
- house cocktail sauce (tomato, horseradish, capers, grainy mustard)
- lemon wedge
- microgreens
15
Q
Caviar
A
- MISE: caviar spoon/demitasse spoons/butter knife
- –
- house-made potato chips
- creme fraiche
- egg, yolks & whites
- chive
- shallots
- capers
- –
- Osetra ($110) Beluga ($350)
16
Q
Dinner Rolls
A
- MISE: bread knife
- –
- pain au lait (pull apart style bread (4pc per order) brushed w/ butter, finished w/ malden salt)
- grass-fed butter (from St. Bridgid’s Creamery, Ont. grass-fed, 100% A2 Jersey cream, great flavour texture + mouthfeel, barrel churned to Euro-style 84% fat)
- maldon salt
17
Q
Escargot
A
- MISE: cocktail fork
- –
- snails (6pc, simmered for hours in aeromatics to tenderize)
- garlic and parsley butter w/ thyme and rosemary
- bread crumb
- dinner rolls toasted in olive oil (2pc)
18
Q
French Onion Soup
A
- MISE: spoon
- –
- cave-aged gruyere (made from Swiss cow’s milk cheese)
- sourdough croutons
- caramelized onion
- sherry
- veal stock w/ wine & sherry
19
Q
Spring Leek Tart
A
- MISE: steak knife
- –
- spicy greens
- grilled poblano vinaigrette
- braised and roasted leeks
- mornay sauce (rich, creamy cheese sauce)
- pecorino (italian salty sheep’s milk cheese)
- puff pastry
- Frankie’s olive oil
20
Q
Crispy Seafood
A
- shrimp
- calamari
- halibut cheeks
- zucchini
- jalapeño
- tajin
- champagne aioli
- deep fried lemon
21
Q
Crab Cakes
A
- (2 pieces, served over sauce)
- jumbo lump crab meat
- bell peppers
- onion
- celery
- (lots of) tarragon
- panko
- mayo
- –
- tartare sauce (mayo, gherkins, capers, dill, chives . “bright and tangy”)
- pickled onions
- herbs (salad –parsley, dill, tarragon)
- olive oil
- Old Bay dus
- lemon
22
Q
Steak Tartare
A
- MISE: small spoon
- –
- tenderloin from Guelph Ontario (90g)
- egg yolk, 65C cooked
- capers
- shallots
- olive oil
- dijon
- sherry vinegar
- gherkins
- chives
- toasted sourdough, 3pc (?)
23
Q
Baked Oysters
A
- MISE: cocktail fork
- –
- east coast, 3 pieces (herb crusted)
- preserved lemon chili butter
- fresh/dry smoked chilis
- tarragon
- parsley
- garlic
- shallots
24
Q
Charcuterie
A
- MISE: knife
- –
- cured meats (rotating), 5-6 slices
- cheeses (rotating), 3 wedges
- pickled vegetables
- grapes
- fruit preserve
- candied walnuts
- bread
- crostini
- nut & fruit crackers
- toasted sourdough
25
Caesar Salad
* romaine hearts
* baby gem (cross between romaine and butter lettuce
* bacon
* black pepper cured pork belly
* parmesan, grana padano
* anchovy fillets (3 pcs, vinegar cured, not salt — similar to herring)
* dressing (mayo, parmesan, anchovy, lemon, pepper, garlic, dijon, red wine vinegar)
* croutons
26
Tuna Nicoise
* 4oz yellowfin/ahi tuna (sustainable)
* seasoned, hard seared, served rare/med-rare
* butter lettuce
* smoked mustard and shallot vinaigrette
* green beans, poached
* egg
* white anchovies
* new potatoes (mini yukon)
* nicoise olives (black olives from Provence area of France, pickled in brine solution)
27
Green Salad
* frisee
* arugula
* gem lettuce
* radicchio
* castel franco (white radicchio)
* pear
* white/green grapes
* candied walnuts
* seasonal radish
* shallot vinaigrette (shallots, white wine vinegar, veg oil, olive oil, dijon, black pepper)
28
Cobb Salad
* chicken (breast, brined and roasted, herbed)
* buttermilk dressing (buttermilk, mayo, sour cream, lemon, garlic, chives, honey, white vinegar)
* marinated egg (made in kasu, miso, vinegar)
* tomato
* cherry tomato medley
* avocado, half
* bacon
* blue cheese, Danish
29
Seafood Linguine
* MISE: spoon
* --
* shrimp (3oz)
* clam (1/4lb)
* mussels (1/4lb)
* roasted tomato, san marzano (red) sauce w/
* soffrito (cut small and braised)
* white wine
* basil
* clam juice
* gremolata
* parmesan
* basil
. pangrattato (italian style seasoned bread crumbs)
30
Roast Half Chicken
* overnight brine, slow roasted w/ herbs de provence (mostly thyme, rosemary, fennel) herb crusted, honey glazed chicken
* jus (reduced roasted chicken stock flavoured w/ brandy, onions, mustard, lemon)
* pomme puree (chive mash potatoes)
31
Spring Pea Risotto
* MISE: spoon
* --
* cooked in veg stock w/ white wine, shallots
* sugar snap peas
* parmigiana
* creme fraiche
* parsley
* thyme
* olive oil
* lemon
32
Moules Frites
* MISE: spoon / bowl for shells
* --
* salt spring mussels (1lb)
* white wine broth w/ chicken stock, fennel, shallots, lemon
* roasted garlic
* espelette (sweet dry french chili, mildly spicy)
* crostini/baguette (toasted), 3 pieces
* fries
33
Ora King Salmon
* serverd MR
* green pea veloute (puree of Canadian peas, mint, parsley, mustard greens)
* sugar snap peas + sweet peas (Canadian)
* in brown butter w/ confit garlic/roasted garlic
* creme fraiche
* soft herbs
34
Tavern Burger
* 7oz patty made with chuck, brisket, short rib and dry aged wagyu
* caramelized onions
* bib lettuce
* truffle aioli
* aged cheddar, 2 year aged, white
* pain au lait (classic sweet burger bun)
35
Branzino
* 600-800g (but I'll say a pound)
* head off, butterflied, spine intact, pin boned, tail on (“light, clean, great with sides and an app”/“delicate fish with delicate oil”)
* lemon cheek
* Frankie’s olive oil
* DOP italian olive oil, organic (slightly grassy, no bitterness or spiciness)
36
Grilled Lobster
* 1.5lb Canadian east coast lobster roasted in butter
* drawn butter, made w/ preserved lemon, garlic, herb, smoked chili
* lemon wedge
* seaweed
37
Seafood Mixed Grill
* shrimp (2pc of 6/8 size shrimp, seared in compound butter)
* calamari (2 grilled squid tubes)
* scallops (3pc, Hokkaido U10 size, seared a la plancha and basted in butter)
* lobster (1.5lb whole grilled lobster,.same as entree
* branzino
* sherry brown butter
* chimichurri
* grilled lemons
38
Steaks Offered? (6)
* 10oz Top Sirloin (Guelph, ONT)
* 12oz NY Striploin (Guelph, ONT)
* 8oz Wagyu Flat Iron (Snake River Black, Boise, IDAHO)
* 20oz Bone-In Ribeye (Guelph, ONT)
* MP Tomahawk (for 2) (+two sides + demi-glace)
* MP Daily Butcher’s Cut (+green pepper corn sauce, 2 sides)
39
Steak Add-Ons
* broiled half lobster + sherry brown butter ($45)
* grilled jumbo shrimp ($15/piece)
* chimichurri ($5)
* brandy peppercorn sauce ($12)
40
Triple-Cooked Fries
* thick cut, fried in canola oil then tossed in thyme and chives
* roasted garlic aioli
* truffled pecorino (AKA moliterno) ($4) (firm sheep’s milk cheese + truffle oil)
* ketchup on side
41
Baked Potatoes
* yukon gold potatoes
* cultured butter
* sour cream
* crispy onions
42
Mashed Potatoes
* yukon gold potatoes
* cream
* butter
* chives
43
Truffle Mac & Cheese
* large swirl macaroni
* mornay (béchamel w/ mozzarellas, curd, Canadian and American and cream cheeses)
* spices
* black truffle
* toasted bread crumbs
* chives
* guandilla pepper garnish
44
Roasted Mushroom
* seasonal mushrooms (button, king oyster, maitaki, cremini)
* shallots
* white wine
* butter
* chives
45
Sauteed Greens
* kale
* swiss chard
* lemon
* lemon zest
* olive oil
* shallots
* garlic
* white wine
46
Grilled Aspragus
* asparagus from Ontario
* lemon
* gribiche (mayo based sauce w/ pickles, shallots, and herbs)
* parsley
* hardboiled egg sprinkle
47
Roasted Broccolini
* broccolini, charred
* garlic
* chili
* olive oil
* shallots
* lemon juice
* lemon wedge
* picked chili
48
Onion Rings
* onion Rings
* chipotle aioli
49
Sunday Roast
($120, serves 2)
* herb roasted prime rib
* mashed potatoes
* grilled broccolini
* honey glazed carrots
* pan drippings
* yorkshire pudding
50
Sticky Toffee Pudding
* sponge cake, made with dates
* caramel sauce
* calvados (apple brandy) cream
* vanilla ice cream
* vanilla crumble
51
Chocolate Mousse Cake
* milk chocolate mousse
* raspberry coulis
52
Pavlova
* seasonal fruit
* meringue kisses (whipped dried egg white base)
* chantilly cream (whipped cream w/ vanilla)
* edible flowers
* lemon
* sponge cake
53
Cheese Plate
* 3 types of daily cheeses
* preserves
* fruit and nut crackers
54
Ice Creams & Sorbets
* Vanilla or Chocolate Ice Cream
* Rasperry or Mango Sorbet
