Kids Menus, Appetizers, Soups, Salads, and Desserts Test

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Author:
chafaren
ID:
150497
Filename:
Kids Menus, Appetizers, Soups, Salads, and Desserts Test
Updated:
2013-04-24 12:48:02
Tags:
Fishermans Restaurant
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Description:
FOH Training
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  1. Little Fisherman's Kids menu
    All kids menu items are served with a choice of rice pilaf, steak fies, chowder, or salad.
  2. Kids Fish Plate
    (2) - 3 ounce pieces of white fish bettered and fried to perfection. Accopmanied with fries and tartar sauce.
  3. Kids Salmon Plate
    6 ounces of Atlantic salmon filet with fries or rice and tartar sauce.
  4. Kids Fried Shrimp Basket
    4 jumbo shrimp breaded, seasoned and deep fried. Served with fries or rice and tartar sauce.
  5. Kids Hamburger
    • 1/4 pound burger, mesquite broiled (medium). Accompanied with lettuce, tomato, onion, and 1000 island dressing. Served with fries.
    • Cheese is $.50 extra.
  6. Kids Grilled ham and cheese
    • Ham and cheese on grilled sourdough.
    • Served with fries.
  7. Chicken Strips
    (2) - 2 ounce strips of chicken breast
  8. Mostaccoli Marinara
    • Penne noodles with marinara sauce.
    •  Served Ala Carte
  9. Bay Shrimp Cocktail
    • 4 ounces of Bay Shrimp served in a Tulip glass on a bed of cocktail celery sauce, with green leaf lettuce for garnish.
    • Served with a glass plate, cocktail fork, and lemon wedge.
  10. Coconut Shrimp
    • 5 large shrimp deep, fried with Japanese bread crumbs and coconut flakes. Accompanied with Apricot sauce and coleslaw topped with sesame seeds. 
    • Served with a glass plate cocktail fork and lemon wedge
  11. Poke
    • 4 ounces of dried spicey Ahi, sashimi style, served with avocado, and cucumber, Accompanied with fried wontons, soy sauce, ginger, and wasabi.
    •  Served on a glass plate, cocktail fork, chop sticks and monkey dish.
  12. Crab cocktail
    • 4 ounces of Dungeness crab, served in tulip glass on a bed of cocktail celery sauce with green leaf lettuce as garnish. 
    • Served on a glass plate, cocktail fork and lemon wedge.
  13. Prawn Cocktail
    • 6 large shrimp served around the rim of a tulip glass filled cocktail celery sauce, Garnished with a green leaf lettuce.
    •  Served on a glass plate, cocktail fork, and lemon wedge.
  14. Cajun Ahi Appetizer
    • 6 oounces of Ahi tuna. Pan seared rare in cajun spices, accompanied with ginger and wasabi. 
    • Served with chop sticks, soy sauce, and a lemon wedge.
  15. Seafood Cocktail
    • 2 ounces of bay shrimp, 2 ounces of Dungeness Crab. and 1 large prawn. All on top of a Tulip filled with cocktail celery sauce with a green leaf lettuce garnish. 
    • Served on a glass plate with cocktail fork and lemon wedge.
  16. Half cracked Crab
    • Half Dungeness Crab with cocktail celery sauce, garnished
    • Served on a glass plate with a cocktail fork, lemon wedge, and draw butter per person.
    • Crab is served COLD at lunch and HOT at dinner, unless modified
  17. Crab Cakes
    • (2) - 3 ounce crab cakes made of a combination of King Crab, Dungeness Crab, and Snow Crab. Mixed with the perfect blend of mayo, corn, and green onions; sautted and accompanied with a jalapeno marmalade sauce.
    •  Served on a glass plate with a cocktail fork and a lemon wedge.
  18. Oysters on the half sheel
    • 6 farm raised Pacific Oysters, layed out on a bed of crushed ice. Accomapnied with cocktail sauce and horseraddish.
    •  Served on a glass plate with a cocktail fork and a lemon wedge.
    • Raised in Carlsbad Aquafarm.
  19. Oysters Au Gratin
    • 6 fresh oysters baked. Topped with Romano cheese, green onions. Layed out on a bed rock salt in a silver shell shaped dish. Accompanied with cocktail sauce.
    • Served on a glass plate with a cocktail fork and lemon wedge.
  20. Oysters Rockefeller
    • 6 fresh oysters baked and topped spinich, bacon, and hollendaze sauce. 
    • Served on a glass plate, cocktail fork and a lemon wedge.
  21. Bucket of steamed clams
    • 1 1/2 pounds of Venus Clams steamed in an herb nector sauce with celery and onions. Served in a steel bowl on a glass plate with tongs, a cocktail fork, lemon wedge, and draw butter.
    • Check the fresh fish sheet for the origin of the clams
  22. Mussels
    • 1 pound of fresh Maine Mussels steamed in a fresh garlic and herb nector sauce with celery and onions. Served in a steel bowl on a glass plate with tongs, a cocktail fork, lemon wedge, and draw butter.
    • All mussels are farmed and raise in Carlsbad Aquafarm
  23. Scampi
    • 6 large Gulf Shrimp suateed with fresh garlic and herbs in a white wine cream sauce. 
    • Served on a glass plate with a cocktail fork and a lemon wedge.
  24. Oyster Shooters
    • 1 large oyster with Bloody Mary mix, (Cocktail sauce, tabasco, horseradish, pepper, and lemon). 
    • Served in a shot glass
  25. Lunch Clam Chowder
    • 5 ounces of New England Style white chowder, (Celery, Potatoes, and clams). Served in a 5 ounce cup, a saucer and a soup spoon. Served with oyster cracker and garnished with fresh parsley.
    • Fresh ground pepper as requested by guest.
  26. Dinner Clam Chowder
    • 7 ounces of New England Style white chowder, served in a 7 ounce bowl, with bread and butter plate. On the rim of the plate is a soup spoon and a package oyster crackers. Garnished with fresh chopped parsley. 
    • Fresh ground pepper as requested by guest.
  27. Lunch Fisherman's Chowder
    • 5 ounces of our house specialty tomato based red chowder, (Dungeness Crab, bay shrimp, salmon, white fish, sea scallops, potatoes, carrots, celery, basil, oregano, and thyme. Served in a 5 ounce cup, a saucer and a soup spoon. Served with oyster cracker and garnished with fresh parsley.
    •  Fresh ground pepper as requested by guest.
  28. Dinner Fisherman's Chowder
    • 7 ounces of our house specialty tomato based red chowder, served in a 7 ounce bowl, with bread and butter plate. On the rim of the plate is a soup spoon and a package oyster crackers. Garnished with fresh chopped parsley. 
    • Fresh ground pepper as requested by guest.
  29. Dressing Choices
    • Honey Mustard (House)
    • Italian
    • 1000 Island
    • Blue Cheese
    • Ranch
    • Olive oil & Balsimic vinegar
  30. Dinner Salad
    • 2 ounces of tossed greens on a large glass plate. 1 cherry tomato, 2 slices of cucumber, dressing of choice. Topped with sunflower seeds and coutons.
    • Always offer fresh ground pepper
  31. Lunch Salad
    • 1 1/2 ounces of tossed greens on a large glass plate. 1 cherry tomato, 2 slices of cucumber, dressing of choice. Topped with sunflower seeds and coutons.
    • Always offer fresh ground pepper!
  32. Spinach Salad
    • 4 ounces of fresh leaf spinach. Tossed with sliced mushrooms, chopped bacon,1/2 a roma tomato, 1/2 of a hard boiled egg, one black olive, an asparagus spear, green and red bell peppers, and grated parmesan cheese. 
    • Hot bacon dressing served on side.
  33. Fisherman's Seafood Salad
    • 4 ounces of tossed greens topped with 4 ounces of bay shrimp, 2 ounces of dungeness crab, 1 fresh oyster, 1 prawn, 1 black mussel, a 2 ounce piece of smoked albacore, roma tomato, an asparagus spear, green and red bell pepper, 2 black olives and a 1/2 of a hard boiled egg
    • Served with choice of dressing
  34. Oriental Chicken Salad
    4 ounces of shredded iceburg lettuce tossed with an oriental ginger dressing, sliver of raw almonds, snow peas, green onions, chopped tomato, and sliced chicken breast. Topped with crunchy noodles.
  35. Traditional Cobb Salad
    • 4 ounces of tossed greens. Topped with 2 ounces of diced ham, 2 ounces of chopped turkey, 1/4 of an avocado, diced tomato, blue cheese crumbles, chopped bacon. All layed out in sections and topped with a fan cut of 1/2 a hard boiled egg.
    • Choice of dressing
  36. Chicken Cobb
    • 4 ounces of tossed greens. Topped with chicken, 1/4 of an avocado, diced tomato, blue cheese crumbles, chopped bacon. All layed out in sections and topped with a fan cut of 1/2 a hard boiled egg.
    • Choice of dressing
  37. Caesar Salad
    4 ounces of chopped hearts of romaine tossed with a creamy Caesar dressing, parmesan cheese, and croutons.Topped with 2 quarters of tomato, 1/2 a hard boiled egg, and 2 pieces of anchovy.
  38. Bay Shrimp Caesar Salad
    4 ounces of chopped hearts of romaine and 2 ounces of bay shrimp tossed with a creamy Caesar dressing, parmesan cheese, and croutons.Topped with 2 quarters of tomato, 1/2 a hard boiled egg, and 2 pieces of anchovy.
  39. Cajun Ahi Caesar Salad
    • Seared rare Ahi served on top of our Caesar salad.
    • Lunch - 6 ounces
    • Dinner - 8 ounces
  40. Chicken Salad
    • 4 ounces of tossed greens,topped with 4 ounces of mesquite broiled chicken, 2 quarters of tomato, an asparagus spear, and green and red bell pepper.
    • Choice of dressing
  41. BBQ Chicken Salad
    4 ounces of chopped iceburg lettuce, mixed with jicama, corn, black beans, tomatoes, and cilantro tossed with ranch dressing and topped with chicken and BBQ sauce.
  42. Tuna Salad
    • 4 ounces of tossed greens topped with 1/2 a roma tomato, 1/2 a hard boiled egg, 1/4 of an avocado, 2 black olives, 6 ounces of tuna salad, and a lemon wedge.
    • Tuna salad is made with Albacore Tuna.
  43. New York Cheese Cake
    • Thick and creamy with a graham cracker crust.
    • Fork and a plate per person
  44. Carrot Cake
    • Moist carrot sponge cake with almonds and raisins, topped with a cream cheese frosting.
    • Fork and a plate perperson
  45. Mudd Pie
    • Mocha Almond Fudge ice cream, on an Oreo cookie crust. Topped with fudge sauce, whipped cream and nuts
    • Fork and plate per person, a steak knife
  46. Peanut Butter Pie
    • Vanilla ice cream with peanut butter on a graham cracker crust. Topped with hot fudge sauce, whipped cream, and nuts
    • Fork and plate per person, a steak knife
  47. Hot fudge Brownie
    • Fresh baked brownie topped with vanilla ice cream, hot fudge sauce and nuts
    • Fork and a plate per person
  48. Apple Pie and  a la mode
    • Made by a local French bakery, served cold unless specified hot.
    • A la mode served hot with Vanilla ice cream
  49. Fresh Strawberry Shortcake
    • Home made yellow cake, topped with fresh strawberries, and real whipped cream.
    • Seasonal
  50. Ice Cream
    Vanilla or Rainbow Sherbert
  51. Ice Cream Sundae
    Vanilla ice cream, topped with hot fudge sauce, whipped cream, and nuts.

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