Menu
Higher in salinity, smaller in size, from Prince Edward island
What are Savage Blondes?
Every Monday from 4 - 10, $14
What is Martini Monday?
The runner responsibility for the 3 "to share" items
What are dinner plates and serving utensiles?
Sonoma cab by the glass
What is Crossbarn?
Describe the 10/5 rule.
10 and 5 Rule suggests that anytime a guest is within ten feet of any staff member, the staff member should make eye contact and warmly smile to acknowledge the oncoming guests. When a staff member is approximately five feet from a guest, a sincere greeting or friendly gesture of acknowledgement should accompany the eye contact and smile.
Name the two items with "Truffle Jus"
What are Filet Mignon and Crispy Chicken?
Seedlip garden, Lemon, Egg white
What is a Blackberry Sour?
How long should it take for a guest to have drinks?
Within the first 10 mins
Pink/Green" wine from Portugal
What is Dom Diogo Rose?
The process of being mindful in walking in and out of the kitchen/dish area.
These three items have something in common: Sorbet, ice cream and chocolate souffle
What are gluten free desserts?
Beers by the bottle (4)
What are Guinness, Miller High life, Bitburger (n/a) and Shacksbury cider?
Markings for dessert
What are a dessert fork and spoon?
Name and discribe one white BTB
OPEN ANSWER
When is it appropriate to start clearing plates.
When everyone at the table is finished or if they have started stacking/pushing the plates away.
List "vegan" options from dinner menu. (4)
What are kale salad, sweet potato gnocchi, spinach, and fries?
Kettle One, Mr. Black, Esspresso
Kettle One, Mr. Black, Esspresso
After the first bites a server to check back with the guest.
What is a "two bite check"?
Name and discribe one Red BTB
French culinary phrase which means "putting in place" or "gather"
What is "Mise en place?"
List the items that come on Riggs Plateau. (7)
What are 12 oysters, cucumber and caviar, halibut ceviche, tuna tartare, 6 shrimp cocktail, mussels escabeche and a btl of LP Brut?
What are the follow up questions for when a guest orders a martini?
Gin or Vodka?
Up or Rocks?
Dry or Wet?
Garnish/Flavor? (dirty, olives, twist, etc.)
Describe the steps to wine service (btl).
present wine to the ordering guest; open bottle of wine (keep the cork unless guest requests it); pour a small taste to the ordering guest; if guest approves serve every guest at the table (ladies first) and then refill the ordering guests glass. Place the bottle on the table (Silver metal coster for red and marble chiller for white/bubbles).
Mineraly white wine from Burgundy, by the glass
What is Domaine Ronald Lavantureux, Chablis?
Name the items that come with the oysters.(4)
What are cocktail sauce, mignonette sauce, horseradish, and lemon?