Service
How many minutes should it take to greet a guest?
2
Describe the Asparagus Fritters
scallion, basil, mint, pecorino, lemon, 10 hr tomato, saffron aioli
What type of beer is the Menabrea Ambrata?
Amber Red Lager
What do we serve with our bread?
Ricotta with olive oil and thyme.
How should you ring in a tequila espresso martini?
Vodka- Well or whatever they want, espresso martini.
What do you drop for the mussels?
Describe the roasted Pear Salad:
sqash, baby kakle, grape, pickled red onion, grogonzola dolce, walnut, maple honey vin.
What is the base spirit of the Chamomile Bee's Knees?
Ford's Gin
What does BCF stand for?
Bear Creek Farm
What is the 3% Credit Card Surcharge?
A fee we pass along to the guests who pay with credit card. The fee does not apply to debit/cash/gift cards.
How do you deliver food and how do you clear?
Deliver to the left clear from the right. Always hug your guests.
What are the 4 meats in the Meatballs
Pork, Veal, Beef, Pancetta
What is our heaviest bodied red wine?
The Brendel "Cooper's Reed" Cab Sauv
What items are apart of your uniform
Wine Key, Lighter, Notepad, Pens
What sparkling red wine do we serve?
Cantina Della Pioppa "Lambrusco di MOdena"
What are the 3 Vs you name when opening a bottle of wine?
Vineyard, Varietal, Vintage
Which Pasta means "all of the seafood" and what seafood items are in the dish?
Seppia Corzetti. Mussels, clams, mini octopus, shrimp, tuna
How is Prosecco different than Champagne?
Champagne must be from France, in the method Champanois.
Who is our Chef and Owner?
Frank Pullara!
What is our Non Alcoholic Beer?
Athletic Brewing Upside Dawn.
List our Allergy Protocol from beginning to end:
1. Talk to Chef/Manager about allergy
2. Note every item with the allergy in toast, including beverages.
3. Try to run your food to guest, so you can assure them it is GF.
Describe the Beef Spiedini
salumi, provolone, zucchini, potatoes, charred scallion, lemon, salmoriglio
What makes the Contra0passo special?
What does Culaccino mean?
The ring left behind on a table if you move a glass.
Describe all ingredients in the Agnolotti del Plin
Veal Shoulder, Bone Marrow, Robiola Cheese, brussels sprout leaves, butter sauce, sangiovese reduction, parm, red vein sorrel.