TEST QUESTIONS

Question 1

What are our ticket times for entrées? Lunch and dinner

Answer 1

Lunch – is 15 minutes. Dinner dash is 20 minutes.

Question 2

When is your table ready for entrées?

Answer 2

A table is ready for entrées when it is cleared inside, appropriate silverware, required per Andre, and drinks are on the table.

Question 4

Explain straight fire

Answer 4

Straight fire, Meehans, the order is to be cooked as soon as you put it in

Question 5

Describe our steak temperatures and what the guest should expect to see in taste when ordering each temperature.

Answer 5

Rare – cold/cool red center. MR- warm red cent. M- hot pink center. MW- Slightly Pink Center. W- cooked throughout, dryer texture

Question 7

Are all of our cuts, graded prime?

Answer 7

No. The Heerford breed is not rated prime.

Question 8

When a guest orders, a steak to be cooked, black and blue how is that prepared?

Answer 8

Seared / Charer on both sides and cold : raw in the center.

Question 9

What is the unique flavor our olive tapenda?

Answer 9

Sundried Tomato + Sage

Question 10

What is the Flavor profile of scallops?

Answer 10

Dense, Firm yet delicate. Slightly sweet & buttery flavor with a nutty tone.

Question 11

What are the scallops garnished with?

Answer 11

Sitting on top of a final purée, finished with hazelnut brown butter, topped with bulls blood.

Question 12

Is our lobster tail a cold water lobster? Why is it important?

Answer 12

Yes, from cold water north Atlantic. It is important because that will result in a firm in suite profile due to the lobster having to develop fat to stay warm

Question 13

How are our crabcakes garnished? What is the portion size?

Answer 13

Are crabcakes are served with a roasted corn poblano in micro, cilantro salad, remoulade sauce, and a lemon wrap.

Question 14

What is the portion of the crabcakes and where are they from? What type of crab

Answer 14

2, 3 ounces per crab-cake. Blue crab meat from Maryland.