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DINNER MENU > Steaks, More from the Grill & Seafood > Flashcards

Steaks, More from the Grill & Seafood Flashcards

1
Q

Give the specs for TOP SIRLOIN, CENTER CUT

A

8 OZ. OR 11 OZ. CENTER-CUT TOP SIRLOIN, PRE- SEASONED

1 t BUTTER, TO BRUSH FINISHED STEAK CHOICE OF 2 CLASSIC SIDEKICKS

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2
Q

Give the specs for SESAME TERIYAKI TOP SIRLOIN

A

8 OZ. OR 11 OZ. MARINATED TOP
1 OZ. SESAME GLAZE
1 t. GREEN ONIONS
CHOICE OF 2 CLASSIC SIDEKICKS

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3
Q

Give the specs for FULL-FLAVORED RIBEYE STEAK

A

12 OZ. or 16 OZ. RIBEYE STEAK, PRE-SEASONED
1 t BUTTER, TO BRUSH FINISHED STEAK
CHOICE OF 2 CLASSIC SIDEKICKS

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4
Q

Give the specs for BONE-IN RIBEYE

A

18 OZ BONE-IN RIBEYE, PRE-SEASONED
1 t BUTTER, TO BRUSH FINISHED STEAK
CHOICE OF 2 CLASSIC SIDEKICKS

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5
Q

Give the specs for NEW YORK STRIP, CENTER-CUT

A

12 OZ. OR 14 OZ. NEW YORK, PRE-SEASONED

1 t BUTTER, TO BRUSH FINISHED STEAK CHOICE OF 2 CLASSIC SIDEKICKS

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6
Q

Give the specs for FILET MIGNON, CENTER CUT

A

6 OZ. OR 8 OZ. FILET MIGNON, PRE-SEASONED

1 t BUTTER, TO BRUSH FINISHED STEAK CHOICE OF 2 CLASSIC SIDEKICKS

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7
Q

Give the specs for MUSHROOM & BLEU FILET MIGNON

A 
6 OZ. OR 8 OZ. FILET MIGNON, PRE-SEASONED 
1 t BUTTER, TO BRUSH FINISHED STEAK
3 OZ. MUSHROOM TOPPER
1 OZ. BLEU CHEESE CRUMBLES
CHOICE OF 2 CLASSIC SIDEKICKS
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8
Q

Give the specs for BBQ BABY BACK RIBS

A

1 RACK OR 1/2 RACK- CUT 1/2 THROUGH
1 OZ. BBQ SAUCE, TO BRUSH
1 OZ. BBQ SAUCE, TO SERVE
CHOICE OF 2 CLASSIC SIDEKICKS

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9
Q

Give the specs for FIRE-GRILLED CHICKEN

A

(2) 6 OZ. MARINATED CHICKEN BREAST CHOICE OF 2 CLASSIC SIDEKICKS

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10
Q

Give the specs for SESAME TERIYAKI CHICKEN BREAST

A

(2) 6 OZ. MARINATED CHICKEN BREAST
1 OZ. SESAME GLAZE
1 t. GREEN ONIONS
CHOICE OF 2 CLASSIC SIDEKICKS

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11
Q

Give the specs for BBQ CHICKEN & RIBS

A

6 OZ. MARINATED CHICKEN BREAST
1/2 RACK BABY BACK RIBS- CUT 1/2 THROUGH 2 OZ. BBQ SAUCE, TO BRUSH
1 OZ. BBQ SAUCE, TO SERVE
CHOICE OF 2 CLASSIC SIDEKICKS

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12
Q

Give the specs for PORTERHOUSE PORK CHOP

A

12 OZ. PORK CHOP
1/2 TSP. STEAK SEASONING
1/2 TSP. BUTTER, TO BRUSHED FINISHED CHOP
1 OZ. ROASTED GARLIC & HERB BUTTER CHOICE OF 2 CLASSIC SIDEKICKS

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13
Q

Give the specs for FIRE-GRILLED PRAWNS

A 
7- 21/25 PRAWNS
1/2 TSP. PLANK SEASONING
3 TSP. PRAWN GARLIC BUTTER - TO BRUSH
5 OZ. WESTERN WILD RICE
1 1/2 OZ. PRAWN GARLIC BUTTER - TO SERVE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
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14
Q

Give the specs for GRILLED FRESH SALMON

A

8 OZ. FRESH SALMON FILET
1/2 TSP. PLANK SEASONING
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS

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15
Q

Give the specs for LOBSTER TAIL

A 
8-10 OZ. COLD WATER LOBSTER TAIL 
1/2 TSP. PLANK SEASONING
1 tsp BUTTER, SOFT, TO BRUSH
1 1/2 OZ. MELTED BUTTER - TO SERVE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
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16
Q

Give the specs for CRISPY FRIED SHRIMP

A

(9) - 24 CT. BREADED SHRIMP
1 1/2 OZ. COCKTAIL SAUCE
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS

17
Q

Give the specs for RIBEYE & GRILLED PRAWNS

A 
12 OZ. RIBEYE, PRE-SEASONED
1 tsp BUTTER, TO BRUSH FINISHED STEAK
(4) 21/25 PRAWNS
1/4 tsp. PLANK SEASONING
2 1/2 OZ. WESTERN WILD RICE
2 TSP. PRAWN GARLIC BUTTER - TO BRUSH
1 1/2 OZ. PRAWN GARLIC BUTTER - TO SERVE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
18
Q

Give the specs for RIBEYE & FRIED SHRIMP

A 
12 OZ. RIBEYE, PRE-SEASONED
1 t BUTTER, TO BRUSH FINISHED STEAK 
(5) 24 CT. BREADED SHRIMP
LEMON WEDGE
1 1/2 OZ. COCKTAIL SAUCE
CHOICE OF 2 CLASSIC SIDEKICKS
19
Q

Give the specs for RIBEYE & LOBSTER

A 
12 OZ. RIBEYE, PRE-SEASONED
1 t BUTTER, TO BRUSH FINISHED STEAK 
8-10 OZ. COLD WATER LOBSTER TAIL 
1/2 TSP. PLANK SEASONING
1 TSP. MELTED BUTTER, TO BRUSH
1 1/2 OZ. MELTED BUTTER, TO SERVE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
20
Q

Give the specs for FILET MIGNON & GRILLED PRAWNS

A 
6 OZ. CENTER-CUT FILET MIGNON, PRE-SEASONED 
1 t BUTTER, TO BRUSH FINISHED STEAK
(4) 21/25 PRAWNS
1/4 TSP. PLANK SEASONING
2 TSP. PRAWN GARLIC BUTTER - TO BRUSH
2 1/2 OZ. WESTERN WILD RICE
1 1/2 OZ. PRAWN GARLIC BUTTER - TO SERVE
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
21
Q

Give the specs for FILET MIGNON & FRIED SHRIMP

A 
6 OZ. CENTER-CUT FILET MIGNON, PRE-SEASONED
1 t BUTTER, TO BRUSH FINISHED STEAK 
(5) 24 CT. BREADED SHRIMP 
1 1/2 OZ. COCKTAIL SAUCE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
22
Q

Give the specs for FILET MIGNON & LOBSTER

A 
6 OZ. CENTER-CUT FILET MIGNON, PRE-SEASONED 
1 t BUTTER, TO BRUSH FINISHED STEAK
8-10 OZ. COLD WATER LOBSTER TAIL
1/2 TSP. PLANK SEASONING
1 TSP. MELTED BUTTER, TO BRUSH
1 1/2 OZ. MELTED BUTTER, TO SERVE 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
23
Q

Give the specs for PRIME RIB & GRILLED PRAWNS

A 
8 OZ. PRIME RIB
(4) 21/25 PRAWNS
1/4 TSP. PLANK SEASONING
2 TSP. PRAWN GARLIC BUTTER - TO BRUSH
2 1/2 OZ. WESTERN WILD RICE
1 1/2 OZ. PRAWN GARLIC BUTTER - TO SERVE 
1 1/2 OZ. AU JUS
1 1/2 OZ. HORSERADISH (OPTIONAL) 
LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS
24
Q

Give the specs for PRIME RIB & FRIED SHRIMP

A 
8 OZ. PRIME RIB
(5) 24 CT. BREADED SHRIMP 
1 1/2 OZ. AU JUS
1 1/2 OZ. HORSERADISH (OPTIONAL)
LEMON WEDGE
1 1/2 OZ. COCKTAIL SAUCE
CHOICE OF 2 CLASSIC SIDEKICKS
25
Q

Give the specs for PRIME RIB & LOBSTER

A

8 OZ. PRIME RIB
8-10 OZ. COLD WATER LOBSTER TAIL 1/2 TSP. PLANK SEASONING
1 TSP. MELTED BUTTER, TO BRUSH
1 1/2 OZ. MELTED BUTTER, TO SERVE
1 1/2 OZ. AU JUS
1 1/2 OZ. HORSERADISH (OPTIONAL) LEMON WEDGE
CHOICE OF 2 CLASSIC SIDEKICKS

26
Q

what choices are available for the CAMPFIRE FEAST FOR TWO

A 
6 OZ. FILET, 
OR
8 OZ. CENTER-CUT TOP SIRLOIN, 
OR
8 OZ. PRIME RIB
OR
12 OZ. NEW YORK,
OR
8 OZ. GRILLED FRESH SALMON
OR
(2) 6 OZ. GRILLED CHICKEN BREAST
OR
12 OZ. RIBEYE
OR
BBQ CHICKEN &RIBS
OR
12 OZ. PORTERHOUSE PORK CHOP

CHOICE OF 2 CLASSIC SIDEKICKS
WITH GUESTS CHOICE OF 1 APPETIZER
WITH GUESTS CHOICE OF 1 DESSERT

27
Q

Give the specs for PRIME RIB

A

8 oz, 12 oz, 16 oz or 24 oz PRIME RIB
1.5 oz AU JUS
1.5 oz HORSERADISH OR CREAMY HORSERADISH (optional)
choice of two CLASSIC SIDEKICKS

DINNER MENU (6 decks)

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