Must Know

Question 1

porcini dry rub

Answer 1

granulated sugar
kosher salt
red pepper flakes
black pepper
porcini powder

Question 2

Kona rub

Answer 2

Granulated sugar
Decaf Kona coffee
Cocoa powder
Grana Padano
Dry mustard
Granulated garlic
Black pepper
seasoning salt

Question 3

Carpaccio

Answer 3

30 day dry aged, New York steak thinly sliced
Arugula salad
creamy horseradish
Marquis Osetra caviar

Question 4

House Seasoning

Answer 4

Kosher salt
Sea salt
Black pepper
Sugar
Garlic powder
Onion powder

Question 5

Rare

Answer 5

Cool Red Center
95-100 degrees

Question 6

Medium Rare

Answer 6

warm red center
115-220 degrees

Question 7

Medium

Answer 7

Hot pink center
130-140 degrees

Question 8

Medium Well

Answer 8

Slight trace of pink
150-169 degrees

Question 9

Well

Answer 9

cooked thorough, no traces of pink
165-175 degrees

Question 10

Describe Dry Aging

Answer 10

We dry age our steaks for 18-24 days and hand carve in-house.

Question 11

Spiel Practice

Answer 11

Greeting:
-water? beverage? wine list?
Apps Not Listed:
-oysters on the half shell
-lobster bisque explanation
- carpaccio
Entree: Would you like to hear some of our features this evening?
- dry aged explanation
- bone in filet
- tomahawk for the table
- lobster for the table
- A5 wagyu