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Eddie Vs > Mock APPS/HH > Flashcards

Mock APPS/HH Flashcards

1
Q

Market Oysters

A

Mere Point,Conway Royal , Malpeque, East Beach Blonde , Blue point

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2
Q

Market Oyster Garnishing (sauces)

A

on ice , cocktail and mignoette sauces

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3
Q

Market Oyster Wine Pairing

A

Champagne

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4
Q

20g caviar Wine Pairing

A

Champagne.

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5
Q

Market Oyster Plateing

A

Small Plate , Tabacoo

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6
Q

20g caviar

A

20 Grams Petrossian Royal Ossetra Caviar Served with Warm Blinis and Crème Fraîche

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7
Q

The Shell Fish Tower

A

Maine Lobster, Wild Gulf Shrimp(6), Oyster (6), Colossal Crab

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8
Q

The Shell Fish Tower Garnish

A

cocktail sauce , atomic horse radish , migante

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9
Q

The Shell Fish Tower Garnishing

A

cocktail sauce , atomic horse radish , migante

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10
Q

The Big Eddie

A

King Crab, Maine Lobster , Tuna Poke, Wild Guld Shrimp (8) Oyster (8)

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11
Q

The big Eddie pairing Wine / MARKETING

A

Champagne / cocktail fork , tabsaccoo

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12
Q

Calamari Verbal

A

Tender Ring and tentacles on top of a bed of rice noddles tossed with carrots,scallions and chewews finished with kung po sauce ( chils )

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13
Q

Calamari Portion/ Garnishing

A

portion= 10oz / sesame seeds

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14
Q

Calamari Wine Pairing/ marketing

A

Serving spoon,share plate / Pinot Grigo

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15
Q

Maine Lobster taco Verbal Discreption

A

fresh maine lobster on top of our home made corn toritilla with sweet corn,pico,sliced avacdo lime and remoulda sauce

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16
Q

Maine Lobster Tacos wine Pairing/ marketing

A

Chardonny ( Tabacsoo, mark with share plate, provide hot towel service

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17
Q

Maine Lobster Taco
Porstion/ garnishing

A

Maine lobster meat 1.5oz per taco /chives and micro greens

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18
Q

Signaturature steaK tarte Verbal discreption

A

handed chopped filet migon with yellow onions, capers, parsely , fresh egg yolk spiced with tatrare dressing with dijon mustered

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19
Q

Signaturature steaK tarte ( Tartare dressing )

A

Evoo , Worcestershire, Tabscoo )

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20
Q

Signaturature steaK tarte Portion/ garnshie

A

4oz Chopped stake tarttare , 6 baguette slices / Parsley

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21
Q

Signaturature steaK tarte / Wine paring / marketing

A

Pinot Noir / sider plate

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22
Q

Jumbo Lump crab Garnish/portion

A

Chives , 1/2 lemon, ( expo garnish with tabassco ) / 7oz maryland style crab cake

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23
Q

Jumb Lumb Crab Vrab discreptioin

A

Lump crab seasoned with scallions, spices, lighlt panko crub crust Creamy Housemade Remoulade Sau

24
Q

Jumbo Lump crab wine pairing / marketing

A

Chardonnay / Tabasco Share plate , serving spoon

25
Q

Eddie Rockfeller (HH) Verbal Discrpation

A

Broiled oyster with spinach and artichoke fondue and buttered panko crumbs

26
Q

Eddie Rockfeller (HH) Portioin/ Garnish

A

2 oyster / chives

27
Q

Eddie Rockfeller (HH) Wine / markeitng

A

Chardoney, cocktail fork, share plate

28
Q

Prime Steak tarta (HH) VERBAL DISCREPTION

A

PRIME STEAK TATAKI*
Thinly Sliced Filet Mignon Over Light Hong Kong Broth with Korean Chili Paste, Shiitake and Oyster Mushrooms, Carrots, Green Onions and Red Chiles

29
Q

Prime Steak tarta (HH) wine paring

A

Pinot Noir

30
Q

Prime Steak tarta (HH) garnishing / portion

A

1.5oz

31
Q

south african lobster tempura with sriracha aloi ( HH) VERBAL

A

Five Tempura South African Lobster Topped with a Subtle Touch of Garlic Aioli.

32
Q

Morel crusted lollipop lamb chops (HH) VERBAL

A

Two Australian Lamb Chops with Fig Glaze amd Olive oil with a Morel Mushroom Crust

33
Q

Morel crusted lollipop lamb chops (hh) Garnish/ Portion

A

2 Australian Lamb,

34
Q

Maine Lobster bisque verbal

A

Tradittinal lobster Bisque finshed with cream and brardy, garnished with brioche cruton , creme fraichie and maine lobster meat

35
Q

Maine Lobster bisque Garnishes / Portion

A

Chives, bring pepper / Bisque 10oz, bowel 6oz cup

36
Q

Maine loberster wine pariing

A

Chardonnay

37
Q

Warm Goat Chesse Sald verbale

A

Goat cheese with sautted oyster mushrooms with arugula salad dressing with apple cidar vinaigrette topped and honey mustered with warm goat cheese

38
Q

Warm Goat cheese sald garnishing / portion

A

Chives honey mustered bring pepper/ Mushrroms 1/4 shallots 1/8 goat cheese 3/4

39
Q

Warm Goat cheese sald Wine / marketing

A

Sauvignon Blanc, fork, side plate

40
Q

Icebuger Blt VERBAL

A

icebuger lettus drizzled with blue cheese dressing with warm bacon, red onion and baby heir loon tamto sauce finished crumbled cave aged blue cheese dressing

41
Q

ICE BUGER BLT Portion/ Garnises

A

1/4 head of icebuger
2 full slices of bacon /chives expo black pepper

42
Q

ICE BUGER BLT Wine / marketing

A

Steak knife , shareplate / Rose

43
Q

Ceaser saled verbale

A

Roman Lettuce lightly dresses with ceaser dressing shaved Grana padano(parmasion cheese ) and Kalamta ( smash olivas )

44
Q

Ceaser sald Garnishing / portion

A

Black pepper, Crutons

45
Q

ceaser sald wine paring / markertin

A

Chadonay / Fork Share pkalte

46
Q

Season Burrta salad Verbal

A

Sliced heirlook tomatoes ittaian burrta cheese with vigar oil

47
Q

Season Burrta salad Garnishing / portion

A

Micro Basiel

48
Q

Season Burrta salad Wine / marketing

A

Sauvignon Blanc/share plate , forll

49
Q

mini fielet sandwitches

A

Two Pan sired Flilets tossed in brioche rools with melted cave aged blue cheese, baby arugla and onion jam

50
Q

Wild Gulf Shrimp Verbal ( APP)

A

4 wild gulf shrimp served on top of a bed of ice, lightly porached with (Ev spices ) Zatarains crab boil,salt,lemon

51
Q

Wild Gulf Shrimp Portion / Sauces ( APP )

A

U-12 Shrimp Served with Atomic Horse radish , Stone Mustered , Cock tail sauce/ chives

52
Q

Wild Gulf Shrimp Wine Paring / Marketing (APP)

A

Sauvignon Blanc / Tabscoo share plate

53
Q

Yellow tail Sashimi Verbal

A

yellow tail drizzled with light ponzu and finished with chilies and cilantro

54
Q

Yellow tail Sashimi Portion / Garnishing

A

Yellow tail 7-9 slices, thick 2.5 oz total weight / Chilies , micro greens

55
Q

Yellow tail Sashimi Wine/ Marketing

A

Sauvignon Blanc/ chopsticks share plate

Eddie Vs (11 decks)

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