Steak And Fish

Question 1

Petite filet

Answer 1

8 oz. fillet is leanest most tender steak this cut Royal to desired temperature with house steak rub seasoning then finish with clarified butter and parsley

Question 2

Filet mignon Chef cut

Answer 2

12 oz filet mignon this cut is broiled to desire temp with house steak rub seasoning then finish with clarified butter and parsley

Question 3

Bone-in filet

Answer 3

12 oz or 18 Oz is filet is butchered with bone in attach this cut is extra rich and tender due to the Bone

Question 4

New York strip

Answer 4

12 oz or 16 oz perm texture and full body flavor

Question 5

Bone in Kansas City strip

Answer 5

18 Oz aging and broiling on the bone will increase the flavor of a steak

Question 6

Bone in ribeye

Answer 6

22 oz most marbled and flavorful steak

Question 7

Wagyu tomahawk

Answer 7

40oz domestic wagyu beef comes from black wagyu cattle out of the Pacific Northwest it comes from Mishima reserve the beef are Chef has selected Ultra grade from the top graded and most

Question 8

Steak Farina

Answer 8

12 oz bone-in filet butchered with bone this is extra tender due to the . On top of the Sunnyside fried egg no substitutions two pieces of cheese toast

Question 9

Wagyu filet

Answer 9

12 oz grade MB 8-12 wagyu comes from black wagyu cattle Mishima Reserve Ultra grade from Premier proteins in Omaha

Question 10

Berkshire pork chop

Answer 10

Red Top Farms to 10 oz long bone chops. The Berkshire line goes back hundreds of years to Europe more marbling deeper color richer flavor

Question 11

Colorado rack of lamb

Answer 11

24 oz full rack of lamb rub with house steak rub seasoning

Question 12

Braised short rib

Answer 12

16 oz short rib house rub cooked sous vide for 16 hours until fork tender finish with house truffle Demi sauce served on the bone

Question 13

Bone-in veal chop

Answer 13

14 oz milk-fed veal broiled

Question 14

What kind of marbling does our steaks have and why

Answer 14

Abundantly marbled beef because it’s the highest grade be available resulting in Juicy tender and more flavorful steak simply the marbling makes the difference

Question 15

How long do we age our steaks with what method

Answer 15

What age for 28 days

Question 16

What two preparations do we offer for our fish which repaired in these ways

Answer 16

Spiedini and seasoned bread crumbs and panko and crab oscar style Chilean sea bass Shetland Island salmon

Question 17

Maryland style lump crab cake

Answer 17

2 5 oz cakes containing jumbo crab onion butter Dijon Lobster reduction Worcestershire panko Cayenne male parsley topped with panko butter Evo o garlic scallion pep Rica remilon sauce

Question 18

Chilean sea bass

Answer 18

10 oz Chilean sea bass rich and buttery melts in your mouth Brazen white wine and butter . Spliendini style or crab Oscar

Question 19

Shetland Island salmon

Answer 19

10 oz firm oily fish with buttery sweet fl braised white wine and butter can be spliendini style

Question 20

Seared ahi tuna filet

Answer 20

8 oz first grade yellowtail tuna Dustin house pepper rub and Flash pan-seared sliced thin extra Raw Cold in Center side with Wasabi Pickled ginger soy sauce

Question 21

Sauteed jumbo sea scallops

Answer 21

6 each 10oz scallops pan-seared and serve with lemon butter sauce on side sauces butter lemon juice garlic shallots with white wine top of parsley

Question 22

Alaskan king crab cluster

Answer 22

2. 25 lb whole Alaskan red king crab cluster is served hot with clarified butter lemon cocktail Fork parsley hint of lemon

Question 23

Broiled lobster tails

Answer 23

18 Oz 210 Oz each. Coldwater North Atlantic lobster tails broiled with paprika and butter served on shell with clarified butter chop parsley hint of lemon oil

Question 24

What are surf and turf options

Answer 24

Half cluster 1. 2 pound Alaskan king crab legs
10 ounce lobster tail
oscar style 3 oz crab cake 3 asparagus Spears hollandaise sauce
Sauteed shrimp or sauteed scallops or combination

Question 25

In what quantities are at on sauteed shrimp and seared scallops

Answer 25

One piece or any amount in the guest wants

Question 26

Describe both of our house steak rubs

Answer 26

One Salt paprika onion powder garlic powder sugar and secret spices gluten free
Two house pepper rub has gluten

Question 27

List and describe our steak toppers

Answer 27

Chef style burrata. 4 oz burratta pickled red onions smoked sea salt

• foie gras 2oz Grade A Hudson valley scored and seared
• blue cheese crust
• oscar style
• crispy shrimp 3oz
• black truffle Maine Lobster poached in butter with truffle butter truffle oil couple slices chives sea salt