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35 Cards in this Set
- Front
- Back
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what makes our crab cake so special? |
no breading in it, only on top of it. they have a choice for it to be gluten free. |
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what would your introduction be to your spiel? |
hello ladies and/or gentleman, my name is alexis and welcome to kyle g's. can i start everyone off with a beverage or any of our famous speciality cocktails such as the mango moijito? |
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what signature recipes would you recommend? |
lobster mac and cheese and lobster mash potoatoes |
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describe the lobster mac and cheese |
4 oz lobster maine meat, camponelle pasta tossed in harvati, mascarpove, parm cheese, white cheddar cream, topped with bread crumbs |
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describe the lobster mash potoatoes |
boursin mashed harvati cheese, toppped with spinach, corn, red peppers. 3 oz lobster meat topped with lemon butter. |
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what two items would you recommend in the seafood and steak section? |
florida grouper, 2 filet and twin lobster tails |
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describe the florida grouper |
8.5 ounces of grouper, 2 oz of fresh crab meat, served over bias asparagus, braised shallots, and topped with beranite sauce |
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describe the filet mingon and twin lobster tails |
two each 4 oz medallions, twin roasted Maine lobster tails, boursin mash potatoes, horseraddish-taragon butter sauce |
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what side offerings would you reccommend? |
creamed local corn and smoked bacon, lobster fried rice, lobster mac and cheese |
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what pinot grigos do we have? |
terlanto, gellottio, zento, santa christina. |
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what chardonnays do we have? |
simi, sinoma, rom bauer, croth |
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what sauv blanc do we have? |
kim crawford, white haven, hill fellmen, |
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what cabs do we have? |
quilt, cheatu sav, mondovi. |
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what non alcoholic wine do we have? |
free |
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what merlot do we have? |
decoy, dacord, |
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what chanti do we have? |
alboria |
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what red blends do we have? |
beau-rivage, condondrum |
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how do you upsell desserts? |
would you like a dessert cocktail this evening/afternoon as well? |
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name 3 signature desserts |
salted caramel cheescake, hazelnut mousse cake, chocolate lover. |
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describe the salted carmel cheesecake |
salted caramel swirled into our rich cheesecake batter and slowly baked with our secret grahm cracker crust reciepe. |
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describe the hazelnut mousee cake |
signature chocolate cake, filled with two layers of chocolate mousse, topped with chocolate cookie crumbles. |
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describe the chocolate lover |
just simply a rich and smooth chocolate cake |
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what are the 2 cheeses on the french onion soup? |
swiss, and mozerella |
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what are the 4 cheeses on the lobster mac and cheese? |
harvati, mascarpone, parm cheese, white cheddar and cream |
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how many ounces are in the chopped steak burger? |
9 oz |
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what is togarshi and on the tuna entree? |
spiced pepper- no longer carry |
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when a guest orders a steak a certain temperature, what do you do ? |
ask for the description of temperature "med-rare, red with a warm center?" |
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name all the items that are to be marked with steak knifes |
any steaks, chicken entrees, burgers. |
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when do you hot towel service? |
when they order any type of shellfish |
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describe marking a table and why it is important |
preparing the table. presentation, quality of the service that we provide, and exceeding their expectations. |
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list the ingredients of the chopped salad |
baby heriloom tomatoes, grilled artichoke hearts, asparagus, corn, green olives, roasted red peppers, garbanzo beans, gona pandona crutons, mozeralla, chopped egg, tossted in champagne vinergerette. |
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what do we serve a guest for a birthday or celebration, from start to finish |
comp champagne or pineapple shooter, comped terra mousee |
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describe what a celebration card is and when to use it |
free calimari, free pinapple crush, used for a certain celebration. |
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name 3 cabs and 2 red blends by the glass |
cab: alexander valley, anna bella, quilt, red blend: conundrum, hook laddar, |
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thats it |
bye |
