Questions & Ingredients

Question 1

When ringing the food, when is the “sell salads” key used?

Answer 1

When an order with salads only is ready to “sell”

Question 2

When ringing food, when is the “salads first” key used?

Answer 2

When an order with hot food or an order with hot and cold food has salads before their meal. This kitchen instruction tells the kitchen that the guests are eating “salads first”

Question 3

Mr. Jack’s chicken finger’s app

Answer 3

5 breaded chicken fingers, served with plum creek BBQ sauce, a side of honey Dijon and French fries

Question 4

Chicken pasta soup

Answer 4

Button mushrooms, penne pasta, poached chicken breast, and snap peas in a rich cream base garnished with coast to coast fresh chopped parsley

Question 5

Alex’s salad

Answer 5

Made with field greens and a salad mix of, red cabbage, iceberg lettuce, and romaine lettuce. Topped with bacon, cucumbers, cheese, homemade crutons, carrots and diced roma tomatoes. Served with choice of dressing.

Question 6

Caesar salad

Answer 6

Made with ribbons of romaine lettuce. Topped in Caesar dressing and topped with homemade croutons and imported Parmesan.

Question 7

Grilled chicken salad

Answer 7

Made with field greens and a salad mix of red cabbage, iceberg lettuce, and romaine lettuce. Tossed with black olives, carrots, feta cheese, diced Roma tomatoes, sliced grilled chicken, and tortilla strips, and tossed in champagne vinaigrette

Question 8

Cypress salad

Answer 8

Made with field greens and a salad mix of red cabbage, iceberg lettuce, and romaine lettuce. Topped with bacon, carrots, cheese, cucumbers, chopped chicken fingers, Campari tomato halves, avocado, roasted pecans, corn bread croutons and chives. Tossed in ranch dressing.

Question 9

Thai Kai salad

Answer 9

Made with field greens and a salad mix of carrots, red cabbage, iceberg lettuce, and romaine lettuce. Tossed with julienne cilantro, julienne snow peas, wontons and sliced grilled chicken. Also, tossed in cilantro vinaigrette topped with peanut sauce drizzled coast to coast and sprinkled with diced red peppers and chopped peanuts over the salad.

Question 10

Asian ahi tuna salad

Answer 10

Made with field greens tossed in wasabi cilantro vinaigrette with red onion, julienne white cabbage, and wonton strips. 4 ounces of sliced and seared, rare ahi tuna, seasoned with black pepper, granulated garlic, and ground ginger. Served with wasabi and pickled ginger.

Question 11

Veggie burger

Answer 11

8 oz. made with black beans, brown rice, garlic, oatmeal, and various other vegetables. Topped with a ginger mustard glaze and served with Jack cheese on buttered, toasted, egg washed bun with a sandwich set-up, mustard and mayonnaise. Served with FF

Question 12

Old fashioned cheeseburger

Answer 12

8 oz. hand parties, fresh ground burger, high choice. Served with tillamook cheddar on a buttered, toasted, egg-washed bun with a sandwich set up, mustard and mayonnaise. Served with FF

Question 13

Steak burger

Answer 13

7 oz. hand pattied, fresh ground ribeye and beef tenderloin. Grilled and served with tillamook cheddar on a buttered, toasted, French baguette with kiawah island, arugula, grilled onions. Served with FF

Question 14

Hyde park

Answer 14

Marinated 6 oz. chicken breast on a buttered, toasted, egg washed bun, with a sandwich setup, Jack cheese and mayonnaise. Served with FF

Question 15

Country club

Answer 15

2 slices of multi grain bread with mayonnaise. 1 slice cheddar, 3 oz. ham, 1 slice of slack cheese, 3 oz. smoked turkey, 2 slices tomato, 2 slices of bacon and leaf lettuce. Served with a side of honey Dijon and FF.

Question 16

Crispy fish sandwich

Answer 16

4-6 oz. fresh fish, cut daily. Deep fried and served in a buttered, toasted, egg washed bun with lettuce, pickles, and kiawah island dressing. Served with FF.

Question 17

Fish tacos

Answer 17

6 oz. daily fish, fried, served on 3 flour tortillas, topped off with sour cream sauce, dry Cole slaw mix, avocado and chili mayo

Question 18

Crispy shrimp tacos

Answer 18

5 oz. of fried gulf shrimp served on 3 flour tortillas, topped off with dry Cole slaw mix, brunoise red peppers, and chives and a side of bang bang sauce

Question 19

Steak tacos

Answer 19

6 oz. of adobo seasoned New York strip grilled to medium and served on 3 flour tortillas, topped off with sour cream sauce, shredded lettuce, pico de gallo, and shredded jack cheese

Question 20

French dip

Answer 20

7 oz. of shaved prime rib served on a toasted baguette with horseradish sauce. Served with a side of Au jus and FF

Question 21

Prime rib sandwich

Answer 21

8 oz. of prime rib on a toasted baguette served with a side of Au jus and FF. Horseradish sauce or real horseradish available upon request.

Question 22

Orzo and wild rice

Answer 22

Orzo pasta and wild rice with almonds, corn, currents, cranberries, red winter wheat, red peppers, and yellow peppers and tossed in champagne vinaigrette

Question 23

Southern Cole slaw

Answer 23

Carrots, white cabbage, green onions and parsley mixed in a sweet and creamy dressing and finished with celery seed

Question 24

Smashed potatoes

Answer 24

Whole potatoes smashed with butter, chives, cream and pepper.

Question 25

Macaroni & Cheese

Answer 25

A rich, gourmet style macaroni and cheese made with, onions, garlic with, Gruyere cheese and reggiano. Served with a light, bread crumb crust

Question 26

When ringing food, when is the “sell food” key used?

Answer 26

When an order with hot food or an order with hot and cold food is ready to “sell”