Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
45 Cards in this Set
- Front
- Back
|
Sizes of filet |
4 oz, 6 oz, 8 oz (petite), 12 oz, 16 oz (bone-in) |
|
|
Sizes of ribeye |
12 oz, 16 oz, 22 oz (Cowboy, bone-in) |
|
|
Sizes of strip |
16 oz |
|
|
Rare |
Very red, cool center |
|
|
Medium Rare |
Red, warm center |
|
|
Medium |
Pink center all the way through |
|
|
Medium Well |
Slightly pink center |
|
|
Well |
Broiled throughout, no pink |
|
|
Porterhouse |
Massive cut, 40 oz, combines the rich flavor of the new york strip and the tenderness of the filet |
|
|
Petite filet and shrimp |
Two 4 oz filet and six large shrimp seasoned with blackening spice, butter, lemon |
|
|
Steak and lobster combo |
Customers choice of steak or other entree |
|
|
Oscar style |
Lump blue crab meat, fresh steamed asparagus, and bearnaise sauce |
|
|
Blue cheese crust |
Pasteurized heavy cream, Japanese bread crumbs, roasted garlic |
|
|
Lobster/ tails |
Fresh steamed maine lobster. 2.5-5lbs, guests order by weight, 29.95/lb. Lobster tails are 6 oz for the surf and turf, and 8 oz otherwise. Fried or steamed, seasoned with blackening spice |
|
|
Salmon |
8 oz, seasoned with salt and pepper. Topped with butter and lemon juice. |
|
|
Crab cakes |
Three 3 oz cakes containing crabmeat, cracker meal, mayo, eggs, and seasoning, baked. Drizzled with lemon butter |
|
|
BBQ shrimp |
Ten large shrimp sautéed in bbq butter sauce, and white wine, topped with green onions. Two fried grit cakes in between. |
|
|
BBQ butter sauce |
Sauce: bbq butter, heavy cream, water, cornstarch Butter: black and cayenne pepper, paprika, salt, garlic, Worcestershire, Tabasco, rosemary, butter |
|
|
Stuffed chicken |
16 oz stuffed with seasoned cheddar and cream cheese and oven roasted. Garnished with thyme and parsley |
|
|
Lamb chops |
Three chops, 5 oz each. Broiled with salt and pepper, served with veal butter and julienne mint. |
|
|
Sides |
Sauteed spinach, creamed spinach, spinach au gratin, sauteed mushroom, broiled tomatoes, asparagus with Hollandaise, fried onion rings, fresh broccoli |
|
|
Beverages included in the children's menu |
Milk, juice, frozen virgin drinks, soft drinks |
|
|
Sides included on the children's menu |
Fries, mashed potatoes, broccoli |
|
|
Children's menu |
4 oz salmon 5 fried shrimp 4 oz filet Kid's sliders (2) Chicken strips (7 oz) |
|
|
Hollandaise |
Rich, creamy, yellow sauce, egg yolk, butter, lemon juice, Tabasco, Worcestershire, salt and white pepper. |
|
|
Bearnaise |
Rich, creamy sauce. Made with Hollandaise plus tarragon, vinegar, bay leaves, thyme, black pepper |
|
|
Au Poivre |
Onions, thyme, green peppercorns, brandy, half/half, and beef jus |
|
|
Shrimp cocktail |
Four boiled jumbo shrimp, homemade cocktail sauce: tomato catsup, lemon juice, horseradish, worcestershire Remoulade: parsley, garlic, mayo, Zararain's Creole mustard, lemon juice, Tabasco, Worcestershire |
|
|
Stuffed mushrooms |
Four mushroom caps stuffed with crabmeat sautéed with butter, celery, onions, garlic, salt, white and cayenne pepper, and mixed with italian breadcrumbs. Broiled and topped with Romano |
|
|
Crabtini |
3 oz lump crab meat tossed with cilantro and house vinaigrette served with 2 romaine hearts, chopped salad mix, remoulade sauce and sprinkled with diced peppers |
|
|
Seared ahi tuna |
8 slices of ahi tuna, dipped in canola oil, seasoned with blackening and lightly seared, served with cucumber salad topped with ginger and cilantro. Mustard sauce is drizzled (Coleman's dry mustard, Dijon mustard, Kikkoman soy sauce, and Budweiser) |
|
|
Sizzling blue crab cakes (app) |
Two 3 oz crab cakes |
|
|
Tempura onion rings |
5 lightly fried coated in soda batter. Served with honey thai sauce |
|
|
Veal osso buco ravioli |
5 pieces, saffron flavored pasta shell stuffed with fresh mozzarella and shredded osso buco. Served in a white wine sauce with bbq'd butter and veal glaze. Served with sautéed spinach and romano. Peanut allergy |
|
|
Fried calamari |
Tossed with buttermilk and seasoned flour. Tossed with sweet red chili sauce, rice wine vinegar, and roasted bell peppers. Sprinkled with diced peppers |
|
|
Spicy lobster |
5 oz slipper lobster tail coated in blackening spice. French fry seasoning, tossed with sriracha mayo (thai chili sauce, mayo, Tabasco, sriracha, cayenne pepper, and sesame oil. Garnished with green onions, Cucumber salad: cucumber, red bell pepper, red onions dressed in rice wine vinegar, sugar, salt |
|
|
Onion soup au gratin |
Caramelized onions stewed in rich beef broth, thyme salt, pepper, bay leaves, sherry. Toasted crouton, swiss |
|
|
Louisiana seafood gumbo |
Brown roux-based soup cooked with shrimp, crabmeat, okra, andouille, onions, celery, red and green bell peppers, garlic, and tomato sauce. Served with cooked rice and chopped green onions. |
|
|
Lobster bisque |
Rich lobster soup with brandy with finely diced lobster meat |
|
|
Caesar salad |
Romaine hearts tossed with homemade dressing, romano, garlic croutons, parmesan |
|
|
Chop salad |
Chop salad mix (spinach, iceberg, raddichio) tossed with lemon basil dressing, green olives, mushrooms, bacon, eggs, red onions, hearts of palm, garlic croutons, bleu cheese |
|
|
Harvest salad |
Steakhouse salad mix tossed with golden vinaigrette dressing, salt, dried cherries, crispy onion, roasted corn. Topped with bacon, pecans, goat cheese |
|
|
Sliced tomato and onion salad |
One large tomato trimmed, and red onion, on steakhouse salad mix, vinaigrette dressing, bleu cheese |
|
|
Lettuce wedge salad |
Iceberg, guests choice of dressing, bacon and bleu cheese |
|
|
Steak house salad |
Garlic croutons, red onion, grape tomato halves, guests choice of dressing |
