Sandwiches, Steaks, Chicken, Combos, and Feasts Test

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Author:
chafaren
ID:
151427
Filename:
Sandwiches, Steaks, Chicken, Combos, and Feasts Test
Updated:
2013-04-24 12:46:25
Tags:
Fishermans Restaurant
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Description:
FOH Training
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  1. Sandwiches
    • Served a la carte
    • Add a cup of chowder, or a small salad for only $1.25 to any item under "OTHER SPECIALTIES"
  2. Fisherman's Hamburger
    • 1/2 pound burger, mesquite broiled, on a bun, with 1000 island dressing, tomato slices, lettuce, and sliced onion. Accopmanied with pickle, fries, and corn relish.
    • Add Cheddar or Jack cheese or bacon for $.50 each.
    • Modify for temp.
  3. Salmon Burger
    Regular and Smoked salmon mixed with herbs and made into a patty. Accompanied with tartar sauce, lettuce, tomato and onion on focccia bread.
  4. Calimari Sandwich
    4 ounces calimari steak, breaded and suateed, with seven leaf lettuce, tomato, and pickle all on foccacia bread.  Accompanied with Tartar sauce, cole slaw, and corn relish.
  5. Grilled Ahi Sandwich
    A 6 ounce Ahi steak, grilled (not rare) on foccia bread with herb mayo, seven leaf lettuce, and grilled yellow onions.  Accompanied with Fries, pickle,  and corn relish.
  6. Seafood Melt
    Salmon, halibut, and bay shrimp, mixed with cheddar cheese sauce on grilled sourdough with homemade guacamole, sliced tomato, and cheddar cheese.  Accompanied with fries and corn relish.
  7. Eggplant Parmigiana Sandwich
    Breaded and lightly fried eggplant, provolone cheese, and marinara sauce on foccacia bread. Accompanied with corn relish, cole slaw and a pickle.
  8. Grilled Vegetable Sandwich
    Marinated and grilled red and yellow bell pepper and eggplant, provolone cheese, seven leaf lettuce, with italian dressing on foccacia bread.  Accompanied with coleslaw, pickle, and corn relish
  9. Grill Chicken Sandwich
    5 ounces of grilled chicken breast marinated in olive oil, soy sauce, and garlic. On foccacia bread with herb mayo, seven leaf lettuce, sliced tomato, and white onions. Accompanied with fries, pickle, and corn relish.
  10. Steaks (Land Lovers)
    • All steaks are served with a steak knife.
    • Rare: Cool in the middle, red throughout, lightly charred on outside.
    • Med-rare: Warm red center, pink edges, and hot charred outside
    • Medium: Hot center and pink throughout, hot charred outside
  11. New York Steak
    • 16 ouce
    • Accompanied with A-1 and Worecestershire Sauce.
  12. New York Pepper Steak
    • 16 ounce seared with black peppercorn finished in brandy. Topped with sliced mushrooms.
    • Accompanied with A-1 and Worecestershire Sauce.
  13. Top Sirloin Steak
    • 14 ounce baseball cut of sirloin. THICK
    • Accompanied with A-1 and Worecestershire Sauce.
  14. Teryaki Top Sirloin Steak
    • 14 ounce basted with teryaki glaze
    • Accompanied with A-1 and Worecestershire Sauce.
  15. Teryaki Chicken
    • 12 ounces of chicken breast, mequite broiled and teryaki glazed. Topped with fresh pine apple wedge and chive.
    • Served with a steak knfe
  16. Herb Chicken
    • 12 ounces of chicken breast, rubbed with garlic, rosemary, salt, pepper, cilantro and basil and mequite broiled
    • Served with a steak knife
  17. Pork Chops
    • (2) - 6 ounce pork chops mequite broiled
    • Served with a steak knife
  18. Lamb Chops
    • (4) pieces, (8 to 10 ounces), Mesquite broiled
    • Served with a steak knife
  19. Top Sirloin and Scampi
    • 10 ounce steak and (6) scampi prawns on agreen leaf garnish with orange and lemon wedge
    • Served with a steak knife and A-1 Sauce
  20. Top Sirloin with King Crab
    • 10 ounce steak and 1/2 pound of King Crab.
    • Crab is served hot on an green leaf garnish with an orange and lemon wedge
    • Served with steak knife, glass bowl, draw butter, and A-1 Sauce
  21. Top Sirloin and Lobster
    • 10 ounce steak and 10 ounce Lobster
    • Both are mequite broiled on a green leaf garnish with orange and lemon wedge
    • Served with steak knife, glass bowl, draw butter, A-1 Sauce
  22. Feast Dinners
    • 5 course meal
    • Sourdough and butter
    • Feast Bucket of clams is ordered with the feast bucket key, enter how many people are having the feasts. Use small glass plates. Serve immidiately with steel bowl and tongs. Cocktail fork and lemon for each person.
    • Chowder and salad served family style and at the same time.
    • Chowder is served in a tureen, small for 2-4; large for 5- 7. Bring soup cups and spoon per person.
    • Salad is served in a bowl. Small for 2, medium for 3-4, and large for 5-7. small glass plate per person and a monkey dish of dressing.
    • Served on fish boards with spoon for rice and spatula for fish.
    • Plates with Tartar Sauce
    • Clam feast gets cocktail forks and Crab feast gets cocktail forks, crab crackers. The both get a bowl for shells, draw butter, and cocktail sauce.
    • After Crab Feast bring hot wet nap and lemon wedges to clean up with. Remove everything from table.
  23. Feasts Choices
    • #1 - Clam Feast
    • #2 - Crab Feast
    • #3 - Salmon Feast
    • #4 - Halibut Feast
    • # 5 - Swordfish Feast
    • # 6 - Lobster Feast
    • Always check for Feast of the day

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