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Summer > Summer > Flashcards

Summer Flashcards

1
Q

CRUDO VERBIAGE

A

Hamachi Crudo in a chilled Cucumber-Sake Broth, garnished with plum, Fresno chili, and Mint

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2
Q

WINGS VERBIAGE

A

CHILI SPICED CHICKEN WINGS GARNISHED WITH MANGO CHUTNEY AND PICKLED FRESNO PEPPERS

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3
Q

CAULIFLOWER VERBIAGE

A

CHILI SPICED CAULIFLOWER GARNISHED WITH MANGO CHUTNEY AND PICKLED FRESNO PEPPERS

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4
Q

GLAZED PORK BELLY SANDWICH VERBIAGE

A

GLAZED PORK BELLY SANDWICH WITH ASIAN SLAW AND FRENCH FRIES

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5
Q

CRISPY SKIN SALMON VERBIAGE

A

CRISPY SKIN SALMON WITH THAI GREEN CURRY, STICKY RICE, AND APPLE SLAW

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6
Q

RATATOUILLE VERBIAGE

A

RATATOUILLE WITH ROASTED SUMMER SQUASH, ZUCCHINI, AND EGGPLANT IN TOMATO BECHAMEL

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7
Q

SHRIMP & LOBSTER SPAGHETTI VERBIAGE

A

SHRIMP AND LOBSTER SPAGHETTI WITH GRILLED BAGUETTE

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8
Q

WARM POTATO SALAD ALLERGENS

A

PORK

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9
Q

FILET MIGNON VERBIAGE

A

FILET MIGNON WITH HERB ROASTED TOMATOES AND BEARNAISE

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10
Q

CONNECTICUT STYLE LOBSTER ROLL VERBIAGE

A

WARM BUTTER POCHED LOBSTER ROLL WITH FRENCH FRIES

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11
Q

ROASTED HADDOCK MARKING

A

DINNER FORK

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12
Q

CRUDO ALLERGENS

A

Fish

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13
Q

CRUDO PAIRING

A

Pinot Grigio

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14
Q

CRUDO MARKINGS

A

Appetizer Fork

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15
Q

RATATOUILLE DESCRIPTION

A

SUMMER SQUASH, ZUCCHINI, EGGPLANT, TOMATO BECHAMEL, GARNISHEED WITH CHIVE

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16
Q

SPICY STEAK SANDWICH DESCRIPTION

A

7 OZ FILET (TEXAS TAIL) SERVED ON CIABATTA BREAD WITH PESTO, PICKLED FRESNO AIOLI, HAYSTACK ONIONS, ARUGULA, GRUYERE CHEESE, SERVED WITH FRENCH FRIES GARNISHED WITH PARSLEY AND KETCHUP

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17
Q

RATATOUILLE ALLERGENS

A

GLUTEN, DAIRY, TREE NUT

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18
Q

SPICY STEAK SANDWICH PAIRING

A

RIESLING, MELBEC, CABERNET SAUVIGNON, OR IPA

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19
Q

SPICY STEAK SANDWICH MARKING

A

DINNER FORK, DINNER KNIFE

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20
Q

CRUDO DESCRIPTION

A

3.5 Hamachi Loin (Yellowfin Tuna) Yuzu vinaigrette, Maldon Sea Salt, chilled cucumber sake broth, garnished with sliced plum, cucumber dressed with lemon vinaigrette, Fresno slices, micro mint and blended oil

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21
Q

SPICY STEAK SANDWICH ALLERGENS

A

GLUTEN, EGG, DAIRY, SOY

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22
Q

CAULIFLOWER ALLERGENS

A

GLUTEN, DAIRY

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23
Q

CAULIFLOWER PAIRING

A

RIESLING, MALBEC, PALE ALE

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24
Q

CAULIFLOWER MARKING

A

APP FORK

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25
Q

CAULIFLOWER DESCRIPTION

A

CRISPY CAULIFLOWER FLORETS TOSSED IN SPICED PICKLED GLAZE TOPPED WITH MANGO CHUTNEY, GARNISHED WITH LIME ZEST, CILANTRO, AND PICKED FRESNO PEPPERS

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26
Q

WINGS ALLERGENS

A

MAY CONTAIN GLUTEN (FRYER)

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27
Q

WINGS PAIRING

A

RIESLING, MALBEC, PALE ALE

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28
Q

WINGS MARKING

A

APP FORK

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29
Q

WING DESCRIPTION

A

6 CRISPY CHICKEN WINGS TOSSED IN SPICED PICKLED GLAZE, TOPPED WITH MANGO CHUTNEY GARNISHED WITH CILANTRO, LIME ZEST, AND PICKED FRESNO PEPPERS

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30
Q

GLAZED PORK BELLY SANDWICH ALLERGENS

A

GLUTEN, DAIRY, EGG, SOY, SESAME, PORK

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31
Q

GLAZED PORK BELLY SANDWICH PAIRING

A

CHARDONNAY, RIESLING, MALBEC, PINOT NOIR, IPA, DRY CIDER

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32
Q

GLAZED PORK BELLY SANDWICH MARKING

A

ENTREE FORK, STEAK KNIFE

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33
Q

GLAZED PORK BELLY SANDWICH DESCRIPTION

A

5OZ CRISPY PORK BELLY TOSSED IN RED PEPPER GLAZE, SERVED WITH JAPANESE SLAW, AND TOPPED WITH WHITE CHEDDAR CHEESE, SERVED ON TOASTED BRIOCHE BUN, SERVED WITH FRENCH FRIES AND A SIDE OF KETCHUP AND SPICY AIOLI

34
Q

CRISPY SKIN SALMON MARKING

A

DINNER KNIFE, DINNER FORK

35
Q

CRISPY SKIN SALMON PAIRING

A

CHARDONNAY

36
Q

CRISPY SKIN SALMON DESCRIPTION

A

CRISPY SEARED SCOTTISH SALMON FILET, SERVED ON A BED OF STICKY RICE AND THICKENED WITH THAI GREEN CURRY SAUCE, SERVED WITH THAI APPLE SLAW, AND GRILLED LIME, GARNISHED WITH BASIL AND CILANTRO

37
Q

CRISPY SKIN SALMON ALLERGENS

A

FISH, TREE NUT

38
Q

SHRIMP & LOBSTER SPAGHETTI ALLERGENS

A

SHELLFISH, DAIRY, GLUTEN

39
Q

SHRIMP & LOBSTER SPAGHETTI MARKING

A

DINNER FORK, SOUP SPOON

40
Q

SHRIMP & LOBSTER SPAGHETTI PAIRING

A

CHARDONNAY

41
Q

SHRIMP & LOBSTER SPAGHETTI DESCRIPTION

A

4 U12 SHRIM AND LOBSTER MEAT MIXED WITH LEMON BUTTER, CHOPPED PARSLEY, AND SPAGHETTI, SERVED WITH LEMON CHEEK AND GRILLED BAGUETTES

42
Q

FILET MIGNON PAIRING

A

CABERNET SAUVIGNON

43
Q

FILET MIGNON MARKING

A

ENTREE FORK, STEAK KNIFE

44
Q

FILET MIGNON ALLERGENS

A

DAIRY, FISH, EGG

45
Q

FILET MIGNON DESCRIPTION

A

8OZ FILET MIGNON BRUSHED WITH ROASTED GARLIC COMPOUND BUTTER AND FINISHED WITH MALDON SEA SALT, SERVED WITH HERB ROASTED TOMATOS AND BÉARNAISE, GARNISHED WITH WATERCRESS LEAVES

46
Q

WARM POTATO SALAD DESCRIPTION

A

IDAHO POTATOES, BACON, AND CARMALIZED ONIONS TOSSED IN GRAIN MUSTARD VINAIGRETTE AND HONEY, GARNISHED WITH CHIVES

47
Q

WARM POTATO SALAD PAIRING

A

UNLISTED

48
Q

WARM POTATO SALAD MARKING

A

SERVING SPOON

49
Q

WARM POTATO SALAD VERBIAGE

A

WARM POTATO SALAD WITH BACON AND GRAIN MUSTARD VINAIGRETTE

50
Q

PEACHES AND CREAM CHEESECAKE MARKNG

A
51
Q

PEACHES AND CREAM CHEESECAKE ALLERGENS

A

GLUTEN, DAIRY, EGG, SOY, TREE NUT

52
Q

PEACHES AND CREAM CHEESECAKE VERBIAGE

A

VANILLA MASCARPONE CHEESECAKE WITH PROSECCO POCHED PEACHES, WHITE CHOCOLATE WHIPPED CREAM, AND CANDIED PISTACHIOS

53
Q

PEACHES AND CREAM CHEESECAKE PAIRING

A

CHAMPAGNE, PROSECCO, OR RIESLING

54
Q

PEACHES AND CREAM CHEESECAKE DESCRIPTION

A

VANILLA MASCARPOONE CHEESECAKE TOPPED WITH BRULEED PROSECCO POACHED PEACHES, SERVED WITH PEACH GEL, CANDIED PISTACHIOS, AND WHITE CHOCOLATE WHIPPED CREAM, GARNISHED WITH MINT LEAVES AND FRESH LEMON ZEST

55
Q

CONNECTICUT STYLE LOBSTER ROLL MARKING

A

DINNER FORK, STEAK KNIFE

56
Q

CONNECTICUT STYLE LOBSTER ROLL ALLERGENS

A

SHELLFISH, GLUTEN, DAIRY, EGG

57
Q

CONNECTICUT STYLE LOBSTER ROLL PAIRING

A

ALE

58
Q

CONNECTICUT STYLE LOBSTER ROLL DESCRIPTION

A

TOASTED BRIOCHE ROLL FILLED WITH LOBSTER MEAT WARMED IN LEMON BUTTER, TOSSED WITH KOSHER SALT, PARSLEY AND CHIVES, GARNISHED WITH CELERY LEAVES, SERVED WITH FRENCH FRIES AND KETCHUP

59
Q

DOUBLE BONE PORK CHOP VERBIAGE

A

DOUBLE BONE PORK CHOP WITH MUSTARD POTATOES AND APPLE BRUSSELS SPROUT SALAD

60
Q

DOUBLE BONE PORK CHOP MARKING

A

DINNER FORK, STEAK KNIFE

61
Q

DOUBLE BONE PORK CHOP ALLERGENS

A

DAIRY, PORK

62
Q

DOUBLE BONE PORK CHOP PAIRING

A

PINOT NOIR, CHARDONNAY, DRY ROSE, HEFEWIZEN, OR DARK AMBER

63
Q

DOUBLE BONE PORK CHOP DESCRIPTION

A

28 OZ DOUBLE PORK CHOP SEARED UNTIL GOLDEN BROWN, SERVED WITH PEE WEE POTATOES TOSSED IN GRAIN MUSTARD VINAIGRETTE, PARSLEY, AND A BRUSSELS SALAD

64
Q

ELOTES RISOTTO VERBIAGE

A

CORN RISOTTO WITH SHAVED RADISH AND CUCUMBER GARNISHED WITH CHILI LIME AIOLI

65
Q

ELOTES RISOTTO MARKING

A

DINNER FORK

66
Q

ELOTES RISOTTO ALLERGENS

A

DAIRY, EGG, SOY

67
Q

ELOTES RISOTTO PAIRING

A

CHARDONNAY, RIESLING, OR MEXICAN LAGER

68
Q

ELOTES RISOTTO DESCRIPTION

A

CORN RISOTTO GARNISHED WITH CHIVES, SHAVED RADISH, SHAVED CUCUMBER, CILANTRO, CHARRED LIME HALF, AND CHILI LIME AIOLI

69
Q

MOULES FRITES VERBIAGE

A

(REGIONAL) MUSSELS SERVED IN CREOLE BROTH WITH MALT VINEGAR FRIES

70
Q

MOULES FRITES MARKING

A

COCKTAIL FORK, APP FORK, DINNER SPOON, DINNER FORK

71
Q

MOULES FRITES ALLERGENS

A

SHELLFISH, DAIRY

72
Q

MOULES FRITES PAIRING

A

PINOT GREGIO OR BELGAN ALE

73
Q

MOULES FRITES DESCRIPTION

A

12 MUSSELS SERVED IN CREOLE BROTH, GARNISHED WITH CHIVE, SERVED WITH VINEGAR FRIES GARNISHED WITH GARLIC CHIPS AND PARSLEY

74
Q

ROASTED HADDOCK VERBIAGE

A

HERB PANADE-ROASTED HADDOCK WITH BROWN BUTTER

75
Q

ROASTED HADDOCK ALLERGENS

A

FISH, GLUTEN, DAIRY

76
Q

ROASTED HADDOCK PAIRING

A

SAUVIGNON BLANC, PINOT NOIR, LAGER, OR PILSNER

77
Q

ROASTED HADDOCK DESCRIPTION

A

ROASTED HERB PANADE CRUSTED HADDOCK SERVED ON TOP OF BROWN BUTTER, GARNISHED, WITH CHOPPED CHIVES, AND CHARRED LEMON HALF

78
Q

SPICY STEAK SANDWICH VERBIAGE

A

SLICED FILET MIGNON SERVED ON CIABATTA WITH PESTO, PICKLED FRESNO AIOLI, AND HAYSTACK ONIONS

79
Q

RATATOUILLE MARKING

A

SERVING SPOON

80
Q

RATATOUILLE PAIRING

A

UNLISTED

Summer (1 decks)

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