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237 Cards in this Set
- Front
- Back
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What is the 3 part definition to prime meat?
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1.) Abundant marbling
2.) Bright Red Color 3.) With a fine firm texture. |
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What % of beed in the US is USDA Prime?
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2%
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What kind of meat does M use?
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Only the finest Prime and choice Grain fed beef.
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What % of beef in the US is Choice?
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30%
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What % of a 1000 pound steer qualifies fro purchase by Mortons?
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3%
Or, about 30 pound sof the enitre animal. |
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What are the 4 different type of steer M uses?
Hint ABC H |
Angus
Brangus Charolais Herefords |
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Who are our meat purveyors?
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Allen Brothers
Stockyards packing. |
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If a guest orders one of htese 3 cuts MW or W, offer to have them butterflied becuase of thier thickness. NFL
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New York Strip
Filet Lamb Chops |
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What is M's beef grain fed or grass fed?
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Grain Fed.
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Grain fed beef produces a more what?
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Marbled beef product.
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More marbling =
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More flavor and tenderness.
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Less marbling =
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Choice or lower grade of beef.
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Mortons beef is aged for how long?
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3 - 4 weeks.
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What are the 2 ways to age beef?
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Dry age and wet aged.
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How is M's beef aged?
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Wet aged!
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How is M's beed butchered?
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By Hand.
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B&B = Balck and blue = Whats the temp?
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Cold Red Center
Charred on the flat top! |
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R = Rare Temp. Whats the Temp?
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Cold Red Center.
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R-CHAR. Whats the Temp.?
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Cold Center - Chared on the broiler.
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MR = Whats the Temp?
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Warm Red Center.
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M = Whats the temp?
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Warm pink center.
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MW = Whats the temp?
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Slight Brown to pink center.
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W = Whats the temp?
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Brown Center, Charred on the outside.
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How is M's meat cooked?
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Broiled.
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What does broiling do?
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Self bastes and seals in flavor!
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Self bastes =
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Flame from above.
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Mortons beef is never cooked like this?
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Grilled - Flamed form below.
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All steaks are seasoned with?
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M seasoned salt.
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All steaks are topped with ? and garnished with?
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Au jus - meat broth
Watercress. |
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Whats the temp range of M's broiler?
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800 - 1000 degrees.
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How many, and whats the weight of our lamb chops?
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3 Chops per order
6 Oz. each. |
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Where is the lamb from?
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Domestic raised - in Colorado.
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The lamb chop is this type of cut?
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Double bone - rib cut
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The chicken Christopher, how many chicken filets and what is the weight of each?
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3 boneless, skinless breasts that are 4 oz. each.
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What is the weight of the porterhouse?
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24 or 48 oz.s
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How thick must the filet be to be a porterhouse?
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2 inches across.
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If the filet is less than 2 inches across what cut is it?
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T-Bone
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Where is the porterhouse cut from?
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The short loin.
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Why is the porterhouse known as the best of both worlds?
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Its a combination of NY strip and the filet.
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What is the weights available on the filet mignons?
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14 oz. and 8.5 oz.
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Where is the filet cut from?
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The center cut from the tenderloin.
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Describe the filet!
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Leanest and most tender cut.
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What is the grade of the filet?
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USDA Choice or better.
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What's the weight of the NY Strip?
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20 oz.
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Describe the NY Strip.
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High marbeling gives it an intense flavor.
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What cut is the NY Strip?
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Cut form the short loin.
Center cut boneless. |
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Which of our steaks has the highest fat content, and thus is very falvorful and rich tasting?
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Ribeye steak.
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Whats the weight of the ribeye?
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16 oz.
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What are the 2 ways to have the ribeye?
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Cajun style and broiled.
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The cajun style is not blackened! It's?
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The cajun ribeye is marinated for up to 60 hours in cajun spices.
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What is the weight of the bone in rib eye?
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22 - 24oz.
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The bone in ribeye is cut form the export rib and it is?
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Frencehed.
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How is the bone in rib eye cooked?
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Broiled.
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The prime rib is a double cut the approxiamte weight is?
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26-28 oz. - Fred Flintsone cut.
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What type of beef is M's prime rib?
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Prime beef.
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How long is the prime rib aged?
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21 - 28 days.
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How is the prime rib cooked?
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Slow roasted to MR ONLY!
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Each prime rib roast has how many cuts? And what are they?
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7 cuts - 5 center and 2 ends.
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Describe the temp. of the end cuts?
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The 2 end cuts will be more to the medium temp. with a crispy seasoned outside.
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How is the prime rib served? With or W/O a bone?
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Served on the bone.
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Live Manine Lobsters is a generic term for a lobster which has #1? and it the lobsters might not be from #2?
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#1.) large front claws.
#2.) Maine. |
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Where are M's Lobsters from?
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The cold North Atlantic Ocean.
Shipped from New England. |
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What is the weight of M's Lobsters?
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3 - 5 pounds.
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Do we have female lobsters?
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Yes! But its a limited availability - so check with the chef!
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How are M's lobsters cooked?
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Baked! ONLY!
At 500 Degrees F. for 12-20 mins. about 5 mins per LB. |
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How are the lobsters served?
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Claws are removed and and the lobster is split down the center from the eyes to the tail!
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How is the meat kept moist?
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Its brushed with cream and melted butter!
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Can the lobsters be shelled (meat removed form the shell)for the guest? and is so whats the rule!
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Only upon request and present the lobster to the guest before you shelling.
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What are the 2 sizes of M's Lobster tails?
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single - 7 to 8 oz.
Jumbo - 12 - 14 oz. |
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What is added to the tails?
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Meat is brushed with clarified butter and srpinkled with paprika.
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How are the tails cooked?
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They are bakked at 500 degree.
Single 13-14min.s Jumbo 16-17 mins. |
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Where are are lobster tials from?
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Australia.
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Salmon is delivered fresh - whats the Portion size?
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12 oz.
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How is the salmon cooked?
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Its broiled and served over a white wine butter sauce determined by our chef daily.
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Our salmon is what type?
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Farm raised Atlantic Salmon.
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The salmon is served a diet of wet and dry feed to give it?
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Its' flavor and texture.
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What is the weight of the Tuna?
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6 oz filet.
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What kind of tuna is it?
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Yellowfin Tuna
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Name 3 ways the tuna is used.
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In the Tuna tartare appetizer
Sesame encrusted broiled w/o sesasme seeds |
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We use colossal shrimp - menaing how many to the pound?
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6 to 8 to the pound
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Name 2 things that us these shrimp.
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The shrimp appetizer and in the shrimp Alexander
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What type of Oysters do we use and where are they from?
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Blue Point Oysters
From the mid Atlantic. |
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What are the size of the oysters?
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3 - 4 inches
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The bluepoint oyseters are shucked fresh per order meaning?
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They are served alive.
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Where do we get our sea scallops from?
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from the George's bank which is 70 mile seast of Cape Cod.
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Our scallops have no what in them?
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No additives.
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The scallop appetizer how many scallops and what else?
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3 scallops wrapped in bacon and
served with apricot chutney. |
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Colossal lump crabmeat comes from where and contains?
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Indonseia
Large whole pieces of crab. |
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2 items on the menu that use crab meatare
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Carb appetizer and in our crab cake.
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Smoked Pacific salmon has a mild flavor and is from?
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Seattle Washington
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Whats in the apricot Chutney?
1 2 3 |
Apricot preserves
Cracked black pepper Horesradish |
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Whats in the cocktail sauce?
4 items |
Chili Sauce
Horseradish Lemon Juice Worcestershire sauce |
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The apricaot Chutney is served with the?
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Scallop appetizer.
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What is the cocktail sauce served with?
1,2,3. |
Shrimp cocktail
Lobster cocktail Oysters |
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Describe a Sabayon sauce.
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A slightly sweet, rich, heavy whipped cream
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Where is the Sabayon sauce used?
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Served with Souffle's and with the fresh berries.
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What wine is in the Sabayon sauce?
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Marsala wine
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what are the ingredients of the Sabayon sauce?
1,2,3,4. |
Egg Yolks
Heavy Cream Marsala wine sugar |
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Describe a hollandaise sauce?
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A rich, creamy yellow colored sauce.
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Hollandiase is served with?
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Asparagus and with the brocoli.
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what are the 8 ingredients in Hollandiase sauce?
BEY LST 3W |
Butter, Egg Yolks, Lemon, salt, Tabasco, Water, white pepper, worcestershire sauce.
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Bernaise sauce uses what as its base?
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Hollandiase sauce.
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Bernaise sauce is served with these 2 items.
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Filet Mignon andFilet Oscar
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Bernaise sauce is hollandaise sauce with what else in it?
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its been falvored with a Tarragon reduction.
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What else is added to the hollandaise sauce to turn it into a Bernaise sauce? 4
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Shallots
Tarragon Reduction White Wine White Wine Vinegar |
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What is Beurre Blanc Sauce?
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White wine butter sauce
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Beurre Blanc is served in which item with no changes to it?
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Shrimp Alexander
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Beuree Blanc is used as base for these two items?
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The Salmon and the Chicken Christopher sauces.
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What is an Au Poiver Sauce?
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Peppercorn sauce base.
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What are the 5 peppercorns used in the Au Poiver Sauce?
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Black
Green Wet-Green Red White |
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What are the ingredients of the Au Poiver Sauce?
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Onions, & Garlic
Cognac Heavy Cream Demi Glaze and the 5 peppercorns |
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Garlic butter is used in what?
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Garlic Mashed potatoes!
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What are the ingredients of the Diane Sauce?
10 |
1. Clarified butter
2. Cognac 3. Demi Glaze 4. Dijon Mustard 5. Garlic 6. Heavy Cream 7. Red wine 8. sliced mushrooms 9. Tomato Paste 10. Worcestershire sauce |
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Produce is always prepped when?
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Daily for the rest.
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How many asparagus to the order?
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6
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Whats the size of aspargus?
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The size of a nickel at the base.
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What sauce comes on Aspargus?
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Hollandaise
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What sauce comes on Brocoli?
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Hollandaise
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Brocoli or Aspargus can be served in these 2 ways?
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Steamed or al dente
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Brocoli heads should look like what?
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Compact heads, look like a minature tree, dark green to purple in color, crisp stems.
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Idaho Potatoes whats the count size?
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40 Ct.
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What are the 5 presentstions with Idaho potaotes?
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Baked
Hashbrowns Homemade mashed potaotes Lyonnaise Potato Skins |
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Lyonnaise potaotes are suateed in?
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Bacon fat and onions.
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Offer the potato caddy with all potaotes except?
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Lyonnaise
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Fresh spinach is served on what items?
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Spinach salad
Sauteed as a side dish |
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Whats in the sauteed side of spinich?
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Spinich, mushrooms, with butter and shallots and ajus
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Which garnish gets a spinich leaf under it?
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Scallop appetizer
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Does the Creamed spinach use frozen or fresh spinach?
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Frozen chopped leaf spinach
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What are the other ingredients in Creamed spinach?
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1/2 & 1/2
Butter, Fresh Nutmeg, Flour, Garlic Mortons seasoned salt Parmesean Cheese Pepper |
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Troy =
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Mushrooms and onions
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Name 3 wild mushrooms that M uses?
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Crimini
Portabello Shitake |
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White mushrooms are used on what dishes?
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In fresh salad
Sauteed Mushrooms spinach and Mushrooms mushrooms and onions |
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Our beefsteak tomaotes are what size?
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4X4
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Our beefsteak tomaotes are served at what temperature?
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Room Temperature.
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Our beefsteak tomaotes are served slaced as a beefsteak tomato salad with 3 possible presentations?
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1.) Blue cheese dressing with crumbled blue cheese
2.) Vinaigrette and chopped purple onions 3.) Vinaigrette and chopped purple onions with crumbled blue cheese. |
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Avocados are served in what items?
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Served cubed in spinach
In chopped salads tuna tartare |
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Which brand of lemosn do we use?
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Sunkist - 165 count to a case
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Lemons are used as a garnish for what?
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Drinks
Fish and shell fish Chicken Christopher |
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Name 2 lettuce that we use?
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Ice berg lettuce
Romaine |
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Where are linmes used?
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Garnish for various drinks and in the key lime pie.
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Where are strawberries used?
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Dessert - whole strawberries with sabayin
Garnish on Cheesecake |
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Where are raspberries used?
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Dessert - whole reaspberries with sabayon
As a garnish on raspberry souffle' and on Mortons Hot Chocolate cake. |
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Where is iceberg lettuce used?
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Used in Mortons and chopped salad.
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Where is Romaine lettuce used?
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Served in Mortons Caesar and chopped salads.
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Romaine is used as a plate liner on these dishes?
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Beefsteak tomato salad
Shrimp, lobster, and crab appetizers. |
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Where is watercress used?
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Served as a garnish to beef and lamb entree's
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Parsley is served as a garnish two ways! How?
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Chopped or whole.
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Parsley is served chopped on these items. 4
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Filet Diane
Lobster Bisque Mashed potatoes Potato skins/baked potato split |
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Parsley is served whole on these 5 items.
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Smoked salmon
shrimp cocktail fish and lobster entrees shhrimp Alexander Chicken christopher oysters |
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What are the 4 flavors of Souffles?
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Chocolate
Grand Marnier Lemon Raspberry |
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How long to make a souffles?
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30 min.s
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How are the souffles served?
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Served out of the souffle bowl (for one or 2) onto 9 inch plates
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What else is offered with the souffle tableside?
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Sabayon Sauce
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M's Legendary Hot Chocolate cake is served?
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hot with a warm liquid center.
Lava Cake |
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How long does it take to cook a Legendary Hot Chocolate cake?
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20 - 30 minutes.
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What is served with the Legendary Hot Chocolate cake?
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Hagen Daz Vanilla ice cream.
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What are the 3 liquors in the Chocolate Velvet Cake?
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Meyers Rum
Cherry Brandy Dark Creme De Cacao |
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Describe the Chocolate Velvet Cake.
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A rich, heavy mousse style chocolate cake with a chocolate cake bottom.
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How is the Chocolate Velvet Cake served?
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Chilled.
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What is offered tableside when serving the Chocolate Velvet Cake?
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Fresh Whipped Cream.
Except in the board room where it is preplated. |
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Whats the crust in the key lime pie?
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Graham cracker crust.
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How is the key lime pie served?
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Chilled.
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Whats the garnish for the key lime pie?
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Topped with fresh whipped cream and a lime zest.
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Describe the Creme Brulee.
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Rich and creamy custard made from fresh vanilla beans.
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What is the creme brulee topped with?
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A carmalized sugar crust.
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What 2 fruits are served with dessert?
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Fresh Raspberries or Strawberries.
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What is served with the fresh fruits on the side?
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Served with sabayon on the side.
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Our NY Cheesecake. Who makes it and where?
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S&S Bakery in the bronx
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Whats the garnish for the NY Cheesecake?
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One fresh Strawberry.
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What 4 flavors of Haagen Daz Ice Cream do we carry?
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Vanilla
Chocaolate Chocaolte Chip Raspberry Sorbet Dulce De Leche |
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Bluepoint Oysters on the half shell.
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Served on a bed of ice
6 bluepoints shulled to the order Tabasco 2 packages of saltine crackers Horseradish & cocktail sauce In silver bullets. Garnish with 1/2 lemon speared with a fork. |
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Shrimp Alexander
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3 breaded and baked collassal shrimp
served over a white wine butter sauce Garnish with a lemon half and parsley |
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Scallops
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3 bacon wrapeed scallops
they are baked The plate is line with a fresh spinach leaves Garnish with apricot chutney Garnish wih 1/2 lemon |
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Crab Cake
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One jumbo lump crab cake baked.
Served on a romaine lettuce leaf. 1 oz. dallop of mustard amyo. sauce. Garnish with 1/2 lemon and parsley sprig. |
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Wild Mushrooms 3- kinds in this.
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Crimini, Portabello, Shitake mushrooms served in garlic butter.
Served over a crouton. |
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Grilled Aspargus
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6 grilled aspargus spears fanned on the plate.
With a roasted red pepper and Balsamic glaze. Garnish with 1/2 lemon at the base of the fan. Tips served toward the guset. |
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Tuna Tartare.
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3 oz. diced yellowfin tuna
2 oz. diced avocados 2 oz. diced roma tomatoes 1 oz. diced Thai Cream sauce I oz balsamic glaze Roland 1/2 oz alafalfa sprouts 1/8 teaspoon balck seasme seeds |
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Shrimp Cocktail
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4 colossal shrimp
2 oz. pf cocktail sauce Garnish with parsley and half of lemon speared on cocktail fork. |
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Crab Meat Cocktail
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3 oz. lump crab meat on a romaine lettuce leaf
Garnish with mustard mayoniase in a silver bullet. Garnish with lemon 1/2 speared on cocktail fork. |
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Smoked Salmon - Mgr slices at his station.
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3 oz. thinly sliced slamon.
Server granishes on the edge of plate with 1 teaspoon each: choped white onions, capers, horseradish, i sprig of parsley. Also Garnish with 1/2 lemon speared onto cocktail fork. |
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With smoked salmon what must the server remember to order?
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Toast points form the broiler.
Toast points must be served warm. |
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Mortons Salad.
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5 oz. chopped iceberg lettuce.
3 oz. chopped romaine Tossed with 2 oz. M's blu cheese dressing. Topped with chopped egg and 2 ANCHOVEY FILETS |
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Beefsteak Tomato Salad.
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1 whole BFSTK Tom. sliced into 4 equal slices.
Served in a whole leaf of roamine lettuce. |
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What are the 2 possible toppings on the Beefsteak Tomato Salad?
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1.) Topped with 2 oz. of vinaigrette dressing and chopped purple onions. OR
2.) 2 oz. M's Blu Cheese dressing and 1 oz. of crumbled blu cheese. |
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Spinach Salad
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3 oz. fresh spinach
1/2 avacado cut into equal cubes Sliced fresh mushrooms Tossed in 2 oz. of S&S Dressing Topped with fresh bacon bits. |
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Chopped Salad
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Chopped Mortons Salad
Tossed with 2 oz. each of: Artichoke hearts Avocado Chopped Bacon crumbled blu cheese egg Hearts of Palm purple onion Tomato Tossed in 2 oz. of DIJON Vinagrette. |
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Caesar Salad
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6 oz. chopped romaine lettuce
Tossed in 2 oz. of Mortons Caesar dressing Topped with 6 Homemade croutons Topped with grated parmesean cheese. |
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The Caesar Salad describe the dressing.
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an achovey paste based dressing with dominant flavor of garlic and parmesean cheese.
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Salads can be split in how many ways?
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More than 2 ways.
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If shared with more than 2 people then?
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place salad in center and serve with chilled 9" plates
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For shared chopped salad serve with?
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2 soup spoons in the salad.
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Extar dressing on the side on any salad is served in a
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gooseneck.
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Filet Mignon
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1 TBS of Au Jus
Garnish w. watercress(WC) on the fat cap. |
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Filet Mignon is served how?
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Plate is placed in front of the guest with the WC away and to the left of the guest.
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Filet Mignon is served with what sauce?
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Bernaise Sauce.
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Porterhouse
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1 TBS of Au Jus
Garnish with WC on the Bone |
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Porterhouse is served how?
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Plate is placed in front of the guest with the filet side of the steak closest to the guest and the WC to the left.
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NY Strip
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1 TBS of Au Jus
Garnish with WC on the fat cap |
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NY Strip is served how?
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Placed in front of the guset with the WC away and to the left of the guest.
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Ribeye
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1 TBS of Au Jus
Garnish with WC on the fat cap |
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Ribeye is served how?
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Placed in front of the guset with the WC away and to the left of the guest.
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Bone in Ribeye
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1 TBS of Au Jus
Garnish with WC on the bone |
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Bone in ribeye is served how?
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Plate is place in front of the guest with the bone away and to the left of the guest.
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Prime rib.
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2 TBS of Au Jus
Whipped Horseradish in goosneck on the side. Garnish with WC on the bone. |
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Prime Rib is served how?
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Plate is place in front of the guest with the bone away and to the left of the guest.
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Lamb Chops.
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No-Ajus.
Kitchen garnishes plate with baked 1/2 apple filled with mint jelly. Garnish with WC on the bone next to apple. |
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Lamb Chops are served?
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Plate is palce in fornt of the guset with the WC and the apple away and to the left of the guest.
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Chicken Christopher
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Served with garlic white wine butter.
Garnish with parsley and lemon half |
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Salmon
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Served over a white wine butter sauce.
NOTE: THE SAUCE CHANGS DAILY! Garnish with lemon half and pasley sprig. |
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Salmon is served how?
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lemon half and parsley sprig are to the left of the guest.
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Crab Cakes
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3 jumbo lump crab cakes baked
1 1/2 oz. dallop of mustard mayoniase sauce. Served on a romaine leaf. Garnish with lemon half and sprig of parsley |
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Shrimp Alexander
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5 breaded and baked colossal shrimp
served with rice and white wine butter sauce server garnishes with lemon half and parsley sprig at 12:00 |
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Lobster
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Split down middle claws removed
Baked with drawn butter and a bit of heavy cream Served ona silver paltter with drawn butter in a monkey dish. Garnish with lemon half and parsley sprig. |
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Lobster tails
Jumbo tail served on |
12" round with drwan butter in a monkey dish on 6 " plate
Garnish with lemon half and parsley. |
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Single tail served on
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dinner oval with drawn butter in a monkey dish on 6" plate.
Garnish with lemon half and parsley |
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Jumbo add a tail served on?
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dinner oval with drawn butter in a monkey dish on 6" plate.
Garnish with lemon half and parsley |
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Single add a tail served on
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9 inch round with
with drawn butter in a monkey dish on 6" plate. Garnish with lemon half and parsley |
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Side dishes
Baked Potato server garnishes with? |
chopped parsley.
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Mashed:
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Server places soup spoon in the potatoes.
Garnish with chopped parsley. |
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Lyonnaise
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Sauteed with bacon and onions.
Parsley tossed in the potatoes. |
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Skins
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server garnishes with chopped parsley.
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Hash Browns
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No Garnish.
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Rice
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Garnish with chopped parsley.
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Vegetables.
Aspargus |
6 spears
served on aspargus plate Server offers hollandaise sauce tableside out of a gooseneck. |
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Broccoli
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2 brocolli heads steamed
Server offers hollandaise sauce tableside out of a gooseneck. |
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Spinach and Mushrooms
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No Garnish.
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Sauteed Spinach
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No Garnish
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Sauteed Mushrooms
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No Garnish
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Creamed Spinach
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No Garnish
Server place a soup spoon in the spinach. |
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Sauteed Onions Or Sauteed Mushrooms w/onions.
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No Garnish.
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Steak Oskar
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8.5 oz. filet sliced in 2 pieces.
Placed upon a toasted crouton. Topped with lump crabmeat, fresh aspargus, then finished with Bearnaise Sauce. |
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Steak Oskar garnished with
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WC behind the filet.
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Filet Diane
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8.5 oz. filet.
Smoothered with sliced mushrooms In a mushroom cognac cream sauce. |
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Filet Diane garnished with
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WC and chopped parsley.
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Steak Au Poivre
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20 oz. NY Strip
Topped with 5 pepercorn cognac cream sauce. |
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Steak Au Poivre garnished with
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WC on the fat side of the steak
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Name the 5 peppercorns in the sauce.
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Balck, Red, White, Green, Wet Green.
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