Food Menu & Service Quiz

Fried Seafood

Fried Octopus, Calamari, Shrimp, Fish

Togarashi Aioli (red chili pepper & mayo sauce)

Pork Belly

3 Bao Buns filled with pork belly, Hoisin, pickled vegetables, sesame seeds, greens

Served like tacos

Scallops

5 broiled scallops served in the half shell topped with Parmesan cheese, lime, garlic butter crumbs

Served with lemon

Octopus

3 Charred Spanish octopus, served atop 2 50 layer potatoes with a volcanic ash curry vinaigrette & chipotle aioli

Crab Cake

1 (about 4 ounces, size of hockey puck) Maryland blue crab cake atop island slaw and togarashi sauce

Beef Carpaccio

Thinly sliced Wagyu beef, topped with micro greens, shaved parmigiano Reggiano, red onions, capers and served with crostini

Seafood platter

2 shrimp, half lobster, 2 oysters & tuna tartar

Shrimp Cocktail

4 Old Bay Steamed Head On Prawns, Honey Mustard Aoili & cocktail sauce

Tuna Tartar

Yellowfin Tuna, Cucumber, Avocado mousse, yuzu kosho (Japanese paste: yuzu, red pepper, salt), furikake (crunchy topping: dried fish, seaweed & Sesame seeds) seasoned rice cake

Ceviche

Mixed whitefish & seafood, Peruvian tigers milk, corn, sweet potato, fried Andean corn, red onions

Served with taro chips

Caviar

Siberian Caviar served with chopped Eggs, Shallots, Chives, Capers, Crème Fraiche & mini pancakes

Loaded Baby Potato & Caviar

2 Fried Baby Potatoes in beef tallow served with butter, bacon, aged cheddar, crème fraiche & chives topped with a baby spoon of Siberian caviar

Crab croquette

2 fried crab croquettes in beef tallow served with mango salsa & sweet & spicy togarashi

Land & Sea

2 Malpeque Canadian oysters, topped with beef tartar & caviar and yuzu mezcal mignonette

Iberico crostini

2 crostini topped with iberico ham, shaved manchego cheese and truffle

Soups

French Onion Soup - Gruyère cheese & crutons

Maine Lobster Bisque - butter poached lobster and crème fraiche topped with creamy lobster bisque and served with seasoned puff pastry breadstick

Salads & Dressings

Mixed Greens - Sweet Basil Vinegrette

Caesar - Caesar Dressing

Wedge - Blue Cheese Dressing

Fall in Burrata - Lemon Oil & Citrus Parmesan Jus

Which salads are gluten free?

Wedge & Burrata

What are the meats and sizes?

6oz & 10oz Filet Mignon

9oz Ribeye

8oz Manhattan Strip

16oz NY Strip & 28 day aged ribeye

20oz B/I Ribeye & Cowboy

40oz Tomahawk

(Australian Wagyu)

6oz Senku Filet

12oz NY Strip

16oz Boneless Ribeye

(Japanese Wagyu)

5oz Ribeye & NY Strip

What is a manhattan strip

Cut down the center, looks like a filet

Seafood Options

Seabass, Grouper, Salmon

Describe the 6 Temperature Options.

Pittsburgh: (Black & Blue) Charred outside, cold and raw inside

Rare: Red, cool-to-warm center

Medium Rare: Warm red/pink center

Medium: Warm pink center

Medium Well: Slight pink, mostly brown

Well: Fully brown, no pink

Prime vs Wagyu

Prime Beef: Well-marbled, rich flavor, firm and juicy

Wagyu: Extremely marbled, very rich, buttery, melt-in-your-mouth

U-8

under 8 per pound

Sauces

MP Steak Sauce

Yuzu Shisho Bearnaise

Au Poivre

Demi Glaze

Au Poive

Peppercorn, cognac cream & shallots

Demi Glaze

French brown sauce, savory & hint of sweet

Bearnaise

Citrus & pepper butter sauce

Name Elegant Upgrades

Blue crab Oscar (blue crab & Bearnaise)

6oz Lobster Tail

Jumbo Sea Scallops

Broiled Half Lobster

Name Steak Enhancements

Black Garlic Butter

Foie Gras & Herb Butter

Yuzu shisho Bearnaise

Blue cheese crust

Au Poivre

Demi Glaze

MP Steak House

Maple Bacon & Caramelized Onions

What is the Prime Experience & How Much is it?

2.5oz Senku Filet

2.5oz Miyazaki Ribeye

2.5oz Shimane NY Strip

$250

Short Ribs

Braised Bone In Short Ribs in a cilantro Demi glaze, served atop smoked mashed & baby carrots

Seabass

Miso Glazed Chilean Seabass served atop wasabi mashed, enoki mushrooms & snow peas with a red cabbage ginger puree

Surf & Turf

6oz Filet Mignon & Cold water lobster tail served atop mashed potatoes & asparagus

Salmon

Pistachio crusted Salmon atop English peas risotto & sautéed spinach with a lemon butter sauce topped with greens and crème fraiche

MP Lobster

Lobster bisque infused spaghetti, lemon, butter, garlic, tomato, caviar

Grouper

Blackened grouper, served with roasted baby potatoes, asparagus in a French butter & citrus chimichurri

Chicken

Roasted half chicken served atop roasted baby potatoes, Brussel sprouts in chimichurri

50 layer Potato

French dish of Thinly sliced potatoes cooked in beef tallow served cubed with a chipotle aioli

Describe Cream Spinach

Spinach & heart of palm topped with truffle fondue

Describe sweet corn

Sweet corn custard with Fresno peppers & peppers topped with cornbread croutons

Name the sides

Mashed Potatoes & Loaded Potatoes

Mac n Cheese & Lobster Mac, Short Rib Mac

Truffle Fries

50 layer potato

Truffle creamed spinach & heart of palm

Three peas & truffle

Lemon sea salt asparagus

Roasted mushrooms & porcini butter

Sweet corn custard & corn bread crouton

Describe Key Lime

Key lime cheesecake in crust, with Italian meringue and wild berries

Describe Bread Pudding

Served table side, Brioche bread, banana gelato & dulche de leche

Describe Soufflé

Takes 30 mins to make, rich chocolate soufflé served with vanilla gelato & Belgian chocolate sauce

Describe Crème Brûlée

Lemon Thyme flavored crème brûlée topped with wild berries

Describe Chocolate Cake

Triple Chocolate Six Layered Cake topped with French cognac custard & Fresh Berries

Describe Bread Pudding

Served table side, Brioche bread, banana gelato & dulche de leche

What is the seasonal sorbet

Raspberry or mango

What is the birthday dessert

Vanilla & Chocolate Ice Cream atop a slice of chocolate cake

Describe the dessert board

Serves 5 to 10 Guests

Six Layer Chocolate Cake

Lemon Thyme Créme Brulee

Key Lime Pie Cheesecake

Banana Fosters Bread Pudding

What questions do we need to ask during our first approach?

How are you?

have you dined with us before?

do we have any allergies?

What is the purpose of decanting wine?

Opens it up to breathe, improves both clarity and flavor

Why do we suggest wines to our guests

To enhance the dining experience & drive sales

What items do we need to bring a side plate with?

Shared items

What is served with the stone crabs?

Hot towel rosette

What must happen before each course starts?

All dishes must be cleared and you should provide the guest with the correct silverware

What should be left of the table when you present the check?

Nothing besides glassware and napkins if they are still holding onto them.

What is the most important part of your uniform?

Smile and positive attitude