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Miller Tavern (North York) > Miller Food Knowledge > Flashcards

Miller Food Knowledge Flashcards

1
Q

Lunch Features? (6)

A
  • Roasted Chicken Club
  • Shrimp Roll
  • Prime Rib Dip
  • Fish & Chips
  • Portobello Burger
  • Steak Frites
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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)
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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

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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
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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)
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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)
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7
Q

Steak Frites? (4)

A
  • striploin
  • cafe de paris butter (made w/ herbs, spices and savoury condiments)
  • crispy onions
  • balsamic
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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
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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
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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
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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”
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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
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13
Q

Seafood Tower

A
  • 12 oysters
  • 6 shrimp
  • tuna tartare
  • whole lobster (1lb)
  • crab cluster (16oz)
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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
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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)
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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
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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)
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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
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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
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20
Q

Crispy Seafood

A
  • shrimp
  • calamari
  • halibut cheeks
  • zucchini
  • jalapeño
  • tajin
  • champagne aioli
  • deep fried lemon
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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
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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
Q

Caesar Salad

A
  • 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
Q

Tuna Nicoise

A
  • 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
Q

Green Salad

A
  • 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
Q

Cobb Salad

A
  • 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
Q

Seafood Linguine

A
  • 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
Q

Roast Half Chicken

A
  • 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
Q

Spring Pea Risotto

A
  • MISE: spoon
  • –
  • cooked in veg stock w/ white wine, shallots
  • sugar snap peas
  • parmigiana
  • creme fraiche
  • parsley
  • thyme
  • olive oil
  • lemon
32
Q

Moules Frites

A
  • 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
Q

Ora King Salmon

A
  • 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
Q

Tavern Burger

A
  • 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
Q

Branzino

A
  • 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
Q

Grilled Lobster

A
  • 1.5lb Canadian east coast lobster roasted in butter
  • drawn butter, made w/ preserved lemon, garlic, herb, smoked chili
  • lemon wedge
  • seaweed
37
Q

Seafood Mixed Grill

A
  • 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
Q

Steaks Offered? (6)

A
  • 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
Q

Steak Add-Ons

A
  • broiled half lobster + sherry brown butter ($45)
  • grilled jumbo shrimp ($15/piece)
  • chimichurri ($5)
  • brandy peppercorn sauce ($12)
40
Q

Triple-Cooked Fries

A
  • 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
Q

Baked Potatoes

A
  • yukon gold potatoes
  • cultured butter
  • sour cream
  • crispy onions
42
Q

Mashed Potatoes

A
  • yukon gold potatoes
  • cream
  • butter
  • chives
43
Q

Truffle Mac & Cheese

A
  • 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
Q

Roasted Mushroom

A
  • seasonal mushrooms (button, king oyster, maitaki, cremini)
  • shallots
  • white wine
  • butter
  • chives
45
Q

Sauteed Greens

A
  • kale
  • swiss chard
  • lemon
  • lemon zest
  • olive oil
  • shallots
  • garlic
  • white wine
46
Q

Grilled Aspragus

A
  • asparagus from Ontario
  • lemon
  • gribiche (mayo based sauce w/ pickles, shallots, and herbs)
  • parsley
  • hardboiled egg sprinkle
47
Q

Roasted Broccolini

A
  • broccolini, charred
  • garlic
  • chili
  • olive oil
  • shallots
  • lemon juice
  • lemon wedge
  • picked chili
48
Q

Onion Rings

A
  • onion Rings
  • chipotle aioli
49
Q

Sunday Roast

A

($120, serves 2)
* herb roasted prime rib
* mashed potatoes
* grilled broccolini
* honey glazed carrots
* pan drippings
* yorkshire pudding

50
Q

Sticky Toffee Pudding

A
  • sponge cake, made with dates
  • caramel sauce
  • calvados (apple brandy) cream
  • vanilla ice cream
  • vanilla crumble
51
Q

Chocolate Mousse Cake

A
  • milk chocolate mousse
  • raspberry coulis
52
Q

Pavlova

A
  • seasonal fruit
  • meringue kisses (whipped dried egg white base)
  • chantilly cream (whipped cream w/ vanilla)
  • edible flowers
  • lemon
  • sponge cake
53
Q

Cheese Plate

A
  • 3 types of daily cheeses
  • preserves
  • fruit and nut crackers
54
Q

Ice Creams & Sorbets

A
  • Vanilla or Chocolate Ice Cream
  • Rasperry or Mango Sorbet

Miller Tavern (North York) (7 decks)

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