Steakhouse Facts Flashcards
Dry Aging
Steaks that are dry aged undergo an extended aging period where the meat is hung up to dry and later they cut away the drier outside parts, leaving the center with a rich, fuller, more concentrated flavor
Where do we get our lobsters from?
Maine
Where do our steaks come from? What are they fed?
The Midwest, corn fed
Which of our fish entrees are wild and which are farm raised?
Wild - Dover Sole
Farmed - Salmon, Sea Bass
Rare
Cold red center
Medium Rare
Warm red center
Medium
Warm pink center
Medium Well
Small pink center, slightly charred outside
Well Done
Brown through out, charred outside
What does U.S.D.A. stand for?
United States Department of Agriculture
What type of oysters do we serve?
Blue Point Oysters, from Long Island Sound
Describe Kobe beef?
Kobe is renowned for its flavor, tenderness, and fatty, well marbled texture. Japanese, fed beer
Over which shoulder (if possible) do we deliver entrees?
Right
Which shoulder do we clear from?
Left
Describe the Grilled Artichoke?
Cut into fours, brushed with oil and salt, served with a balsamic reduction drizzle and a side of butter and garlic aioli.
Describe our Filet Mignon Sashimi?
More like carpaccio. Raw pounded filet, thin sheet, topped with and arugula salad, pine nuts, caper berries, and a balsamic reduction.
Describe our Ahi Tuna Tartar?
Raw diced tuna flavored with ponzu on top of avocado on a bed cucumber and topped with alpha sprouts. Served with Siracusa and crispy wontons on the side.
Describe Larsen’s Chilled Seafood Tower?
Shrimp, scallops, crab legs, mussels, oysters, served with cocktail sauce, raw horseradish, and a cucumber mignonette (vinegar based).
Describe the Herb Crusted Chicken Breast?
Grilled, served on a bed of wild rice and topped a mushroom cream sauce and a sprig of rosemary.
What’s in a chopped salad?
Iceberg lettuce, garbanzo beans, heart of palm, artichoke, egg, bacon, jack cheese, and a champagne dressing.
How much does it cost to add a lobster tail to an entree?
$25
Describe Oyster Rockefeller?
Grilled oysters with spinach, bread crumbs, Pernod, and burblanc sauce.
What is a Veal Porterhouse?
Baby cow, cafe
What are the steaks on our menu that are not prime and why?
Our Angus, wet aged steaks. Less fat content and marbling (slightly less tender)
List the five cheeses in our mac n cheese.
Blue cheese, cheddar, jack, parmesan, and American.
What type of pork chop do we serve?
Kurabota
Name 3 single malt scotches.
Glenlivet, Laphroig, Lagavaulin
Name 2 blended scotches.
Johnny Walker, Glenmorangie
Name 5 premium vodkas
Belvedere, Purity, Stoli Elite, Ultimate, Grey Goose
Describe the sequence of wine service for the table.
Serve from the left. Present the bottle to the host (or who ordered), pour taste for the host, once approved serve clockwise, women first, then men
A guest orders a glass of Riesling to go with his porterhouse steak, what do you say?
Riesling are generally light and crisp, pairing well with light dishes such as fish. Perhaps I could interest you in a more robust wine like a Cabernet or Syrah?
