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Salt Grass > Steaks > Flashcards

Steaks Flashcards

1
Q 
Lunch steak size:
Top sirloin
Pat's Ribeye
Prime Rib
Top Sirloin (Steak&Shrimp)
A

Top sirloin - 7 oz
Pat’s Ribeye - 10 oz
Prime Rib - 8 oz
Top Sirloin (Steak&Shrimp) - 7 oz

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2
Q

Dinner steak sizes:
Top sirloin
Pat’s Ribeye
NY Strip

A

Top sirloin - 9 oz or 11 oz
Ribeye - 12 oz or 16 oz
Strip - 12 oz

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3
Q 
Dinner steak sizes:
T-Bone
Center cut Filet
Porterhouse
Prime Rib
Cowboy Ribeye
A 
T-Bone - 17 oz
Center cut Filet - 6 oz or 9 oz
Porterhouse - 22 oz
Prime Rib - 8 oz, 12 oz or 16 oz
Cowboy Ribeye - 24 oz
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4
Q

Describe smothered sirloin

A

8 oz sirloin smothered with diced sauteed mushrooms and carmalized onions in a homemade herb butter

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5
Q

Describe blue cheese filet

A

6 oz filet (not center cut) wrapped in bacon and topped off with homemade Blue Cheese Butter

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6
Q

When are the tenderloin tips served?

A

Lunch

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7
Q

Tenderloin Tips ingredients

A

8 oz tenderloin tips, cognac pepper sauce, mushrooms and mashed potatoes

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8
Q

What are the 2 versions of the chopped sirloin steak?

A
  1. CAB chopped sirloin topped with grilled onions, sauteed mushrooms and cognac pepper sauce
  2. CAB fresh ground steak topped with grilled onions, cheddar cheese and diced tomatoes
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9
Q

When is the chopped sirloin steak served?

A

Lunch and dinner

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10
Q 
Lunch entree serving sizes:
Lunch fried shrimp
Grilled chicken breast
Chicken tenders
Lunch vaquero tacos
A

Lunch fried shrimp - 6 each
Grilled chicken breast - 10 oz
Chicken tenders - 6 each
Lunch vaquero tacos - 2 each

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11
Q

When is the Hill Country Sausage and Chicken platter served and what are the portion sizes of the Sausage and Chicken?

A

Served during lunch
Sausage - 4 oz
Chicken - 6 oz

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12
Q

Describe the Chicken Fried Chicken

A

6 oz boneless chicken breast lightly battered and deep fried, topped with cream gravy

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13
Q

Hickory chicken ingredients

A

9 oz chicken breast topped with sauteed mushrooms and onions, BBQ sauce, melted jack cheese and bacon

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14
Q

Describe the Chicken Laredo

A

9 oz marinated chicken breast grilled and topped with melted jack cheese, carmalized onions, tomatoes and poblano peppers. Garnished with chives, cilantro, lemon juice, feta cheese and an avocado fan

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15
Q

Describe the Stuffed Chicken

A

9 oz marinated chicken breast stuffed with artichoke hearts and creamy spinach. Topped with sundried tomatoes, spinach, lightly fried artichoke leaves and lemon butter

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16
Q 
Portion size for:
Fried shrimp addition
BBQ shrimp addition
Grilled shrimp addition
Coconut shrimp
Range rattler addition
A 
Fried shrimp addition - 5
BBQ shrimp addition - 4
Grilled shrimp addition - 5
Coconut shrimp - 5
Range rattler addition - 2
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17
Q

Describe the sauteed mushrooms and onion combo

A

4 oz of button mushrooms and 4 oz of grilled onions. Served in a cast iron skillet with a triangle folded linen napkin under the skillet. Perfect for sharing

18
Q

What is bleu cheese butter?

A

Garlic butter whipped with bleu cheese crumbles & Worcestershire and a hint of cognac pepper sauce

19
Q

Describe the Horseradish butter

A

Butter whipped with horseradish and a touch of Worcestershire sauce. Perfect with the Prime rib

20
Q

Describe the Oscar topping

A

Jumbo lump crab meat drizzled with lemon butter and accompanied by 3 lightly fried asparagus spears. Garnished with red pepper flakes and chives

21
Q

When a guest orders a steak with Cognac pepper sauce how is the steak prepared?

A

Cracked black pepper corns are pressed into the steak and then topped with the Cognac pepper sauce

22
Q

What is the smothered topping?

A

Diced mushrooms and onions sauteed in house made herb butter

23
Q

Describe the double boned pork chops

A

Juicy 2 inch thick double boned pork chop cooked to order, topped with steak butter.

24
Q

Describe the BBQ ribs

A

A full rack of our “fall off the bone” tender pork Baby Back ribs grilled and basted with BBQ sauce
Lunch: 1/2 rack of ribs

25
Q

Describe the Chicken Fried Steak

A

CAB inside round cutlet battered and deep fried, topped with cream gravy
Lunch: 4 oz
Dinner: 9 oz

26
Q

Describe the Sirloin Kabob

A

Sirloin medallions basted with homemade herb butter, accompanied with red and poblano peppers, red onions and zucchini. Garnished with melted steak butter

27
Q

Describe the BBQ ribs and chicken breast combo

A

1/2 rack of our “fall off the bone” tender ribs and a 6 oz. marinated grilled boneless chicken breast

28
Q

Describe the BBQ ribs and gulf shrimp

A

1/2 rack of our “fall off the bone” tender ribs and a choice of 5 fried, grilled, stuffed BBQ or coconut shrimp

29
Q

Describe grilled chicken breast and gulf shrimp

A

10 oz marinated grilled boneless chicken breast and a choice of 5 fried, grilled, stuffed BBQ or coconut shrimp

30
Q

Describe fried shrimp and chicken tenders combo

A

4 Jumbo gulf shrimp, butterflied and lightly battered in Cajun flour with 4 chicken tenders
Garnished with lemon wedge, cocktail sauce and cream gravy

31
Q

Which menu items come with a salad or a cup of soup? For which menu items can a salad be added for an extra charge? What is a charge?

A

All dinner entrees are served with a salad or a cup of soup.
Lunch steak platters also include a salad or a cup of soup.
A dinner salad can be added to non steak lunch entrees for $2.99.

32
Q

For which menu items can a baked/sweet potato be substituted for an additional charge and how much?
What menu items can a baked/sweet potato be added for no charge?

A

Lunch entrees can add a potato for $1.99

Dinner entrees can add a potato for no charge

33
Q

What low fat or no fat dressings do we offer? Are they homemade? How are they served?

A

Low-fat ranch, fat-free italian and Catalina.

Not homemade, they come in individual containers but should be served as all the other dressings

34
Q

What is added on top of each steak? what are the ingredients?

A

Steak butter. Made of butter. margarine, garlic and white wine

35
Q

When is the soup and sandwich served and describe it

A

Served during lunch. Cup of soup and 1/2 a Texas Cheese Steak. Comes with fries and Au Jus

36
Q

When is early dinner served?

A

From 4 - 6 Monday to Friday

37
Q

Describe early dinner steak and shrimp

A

6 oz top sirloin served with 3 fried shrimp

38
Q 
Describe steak temperatures:
Rare
Medium rare
Medium
Medium well
Well done
A 
Rare - red cool center
Medium rare - warm red center
Medium - pink throughout
Medium well - thin line of pink
Well done - no pink (dry)
39
Q 
Name the cut:
2 sides of the T-Bone
Most tender cut of beef
Small line of fat on one side 
Most flavorful steak
2 cuts from the ribroll
Has 2 steaks in one
Steaks with the most marbeling
Same cuts, different preperation
A

2 sides of the T-Bone - strip and filet
Most tender cut of beef - Filet
Small line of fat on one side - Strip
Most flavorful steak - Ribeye
2 cuts from the ribroll - Ribeye and Primerib
Has 2 steaks in one - T- Bone and Porterhouse
Steaks with the most marbeling - Ribeye
Same cuts, different preperation - Primerib and Ribeye

40
Q

What is Certified Angus Beef?

A

Beef from Angus or Angus type cattle. Falls in the top 8% of all beef in the US. Has to meet 10 rigid quality standards. Known for its great marbeling which correlates with beef flavor and juiciness

Salt Grass (4 decks)

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