Menu Photo Album Slideshare Draft

Monti’s La Casa Vieja Menu Item Presentation Specifications
by Michael Monti
11/6/2009
1

Monti’s Standards and Specs
This presentation contains our complete menu and proper plate appearance shots
If a plate is not correct, REFUSE to take it out of the kitchen!
Do not change standards without authorization from the General Manager
Our quality must be consistent, every time
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Monti’s Standards and Specs 2
Steaks and chops are seasoned with salt, pepper and garlic unless a customer requests them plain. No MSG is used!
Become an expert on our menu items--it will make you more effective at upselling by giving you credibility with the guest!
If you need information that is not presented here, ask! We want you to know as much as possible about the food we serve.
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Steaks
How to recognize the basic cuts of beef served at Monti’s
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Diagram of a Side of Beef
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Beef Quality Grading
USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Grading is voluntary, not all carcasses are quality graded. Packers may apply their own "house brand" to merchandise their beef. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. They generally are termed "No Roll" beef by the industry, because a grade stamp has not been rolled on the carcass.
Monti’s uses choice steak cuts and commercial tenders (filet). We are about to begin using a No Roll tender that is exclusively Arizona-raised beef that will bring a much higher quality to our filets.
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Tenderloin
Monti’suses center cuts
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Filet -- from Tenderloin
Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor.
Monti’s serves center cut filet steaks.
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Short Loin
Short Loin
Steak Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times.
Note position of Tenderloin in middle
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Sterling Silver Beef
Sterling Silver®: Hand-selected cuts from the upper two-thirds of Choice and Prime meet or exceed the most rigorous marbling standards in the industry. Only one in five of Choice or higher cattle meet our quality requirements. Shamrock Foods is the nation’s largest foodservice volume distributor of Sterling Silver Premium beef.
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Porterhouse
Cut from the rear end of the short loin. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip.
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Rib Eye Steak 14 oz
14 oz choice rib eye
11" Round Plate3 oz. Fresh VegetablesChoice of Side
Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked
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Uncooked Sirloin Cuts
Left to Right:
8 Oz Sirloin / 12 Oz Sirloin / 16 Oz Special Cut Sirloin
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If You Order Your Steak...
VERY RARE--Red and Cold in the Center
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RARE--Red and Cool in the Center
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MEDIUM RARE--Red and warm in the Center
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MEDIUM--Pink and Hot in the Center
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WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak.
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VERY WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak.
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Monti’s Nachos
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Monti’s Nachos
13” Oval Plate
Served on a bed of tortilla chips
Topped with:
2 oz cheddar cheese,
4 oz Whitney’s Cowboy Chili
1 oz Chives
1 oz Diced Tomatoes
2 oz Sour Cream
1 oz Jalapenos
Ramekin of Salsa (2.5 oz)
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Warm Spinach & Artichoke Dip
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Warm Spinach & Artichoke Dip
13” Oval Plate as Base
8” Bowl of Warm Spinach & Artichoke Dip
Garnish dip with 2 oz Scoop Homemade Guacamole
6 oz Tortilla Chips
Sprinkle 1 oz Parmesan Cheese
Serve with Soup Spoon
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Chips & Salsa for Guacamole
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Chips & Salsa for Guacamole
13.5” Oval
Bed of tortilla chips
7 oz Bowl of Salsa
7 oz Bowl homemade guacamole
TWO soup spoons
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Chips and Salsa
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Chips and Salsa
12” Bowl
Bed of Tortilla Chips
7 oz Bowl homemade salsa
Soup spoon
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Clam Chowder Bowl
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Clam Chowder Bowl
8” Bowl
10.5” Plate as Base
Three packets saltines
Soup Spoon
Choice of Soup of the Day
Sprig Parsley
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Fried Zucchini Slices
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Fried Zucchini Slices
8” Bowl
12 Zucchini Slices, hand-breaded
Over Romaine Leaf
2 oz Ramekin of Ranch
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Mozzarella Cheese Sticks
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Mozzarella Cheese Sticks
8” Bowl
Leaf of Romaine Bed
Six sticks (approx 1.5 oz each)
2 oz Ramekin Marinara sauce
2 oz Ramekin Ranch
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Combo Platter
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Combo Platter
13” Oval
Romain Leaf bed
4 Southwestern Chicken Empanadas
3 Mozzarella Cheese Sticks
5 Gourmet Onion Rings
5 pices Zucchini
3 Jalapeno Poppers
2 oz Ramekin Marinara
2 oz Ramekin Ranch Dressing
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Monti’s Wings (Mild or Hot)
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Monti’s Wings (Mild or Hot)
8” Bowl
10 Crispy Fried Wings & Drums
Toss in Frank’s Hot sauce
Serve with 2 carrot sticks and 2 celery sticks
2 oz Ramekin Ranch dressing
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Southwestern Chicken Empanadas
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Southwestern Chicken Empanadas
8” Bowl
Six Southwestern Empanadas
Chicken, corn and black beans wrapped in flaky pastry
Leaf of Romaine Bed
2 oz Ramekin Sour Cream
2 oz Ramekin Homemade Salsa
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Chicken Tenders
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Chicken Tenders
10.5” Plate
5 Tenders (weight 3 oz approximately, each ) white meat breast
--Arrange in star shape, on leaf of Romaine
Choice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)
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Hayden’s Vegetables Side
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Hayden’s Vegetables Side
Warn customers this is spicy-hot due to Jalapenos
7" Bread & Butter Plate
5 oz Portion of sauteed:
Red Onions
Green & Red Bell Peppers
Celery
Mushrooms
Jalapenos
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Shrimp Cocktail
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Shrimp Cocktail
Served in 7 oz Stainless Steel Pedestal Bowl
Bed of Ice in Bowl
1 oz chopped romaine spread on ice
Shrimp arranged equally-spaced around rim
7” B & B Plate
5 jumbo 16-20 shrimp (Vietnam farm-raised)
2 oz Ramekin Spicy cocktail sauce in center
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Loaded Baked Potato
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Loaded Baked Potato
7” Bread & Butter Plate
8 oz Idaho Baked Potato (approx)
1 oz scoop butter
1 oz shredded cheddar cheese
½ oz chopped bacon
Salamander to melt
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Mashed Potatoes Side
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Mashed Potatoes Side
7" Bread & Butter Plate
4 oz Homemade mashed potatoes
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Grilled Onions Side
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Grilled Onions Side
5 oz Portion sauteed onions
Seasoned with salt, pepper and granulated garlic
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Sauteed Mushrooms
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Sauteed Mushrooms
7.25” Bread and Butter Plate
5 oz mushrooms
Sauteed with butter, granulated garlic, salt and pepper
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Baked Potato Side with Sour Cream & Chives
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Baked Potato Side with Sour Cream & Chives
7.25” Bread and Butter Plate
8 oz Baked Idaho Potato (approximately)
1 oz scoop butter
2 oz sour cream in ramekin (sprinkle fresh green onion)
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Caesar Dinner Salad Small
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Caesar Dinner Salad Small
Classic dinner Caesar salad
8” Bowl
4 oz Bed of Romaine Lettuce
1 oz “Classic Caesar” Dressing
.5 oz Croutons
Sprinkle shredded Parmesan Cheese
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Garden Dinner Salad
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Garden Dinner Salad
8” Bowl
4 oz Bed of Lettuce
1 oz Dressing
.5 oz Croutons
Cheese
Tomato
Cucumber
Onion
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Steamed Seasonal Vegetables Side
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Steamed Seasonal Vegetables Side
4 oz Vegetables seasoned with salt, pepper and butter
Broccoli and Carrots
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Broccoli Cheese Soup Cup
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Broccoli Cheese Soup Cup
Same procedure applies to ALL Soup of the Day selections:
7 oz Cup
Served with two packets saltine crackers
Soup Spoon
Place cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plate
Soup Of The Day Choices:
Monday: Chicken Tortilla Soup
Tuesday: Baked Potato Soup
Wednesday: Chili
Thursday: Broccoli Cheese
Friday To Sunday: Clam Chowder
Served Daily: Chicken Noodle
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Roman Bread Basket
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Roman Bread Basket
Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and salt
This is a signature item: If the bread does not meet this standard, do not serve it.
Served on 8” wooden basket lined with napkin
2 oz Ramekin Butter
2 pieces bread per guest on first serving, one piece per guest refills
3 pieces for individual/single guests on table
If a guest purchases a basket during lunch, EIGHT pieces must be served.
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Steak Fries Side
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Steak Fries Side
4 oz Steak Fries
Seasoned with Seasonall
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Soup, Salad and Bread
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Soup, Salad and Bread
Garden or Caesar Salad
Cup of Soup
Two Pieces Roman Bread
13” Oval Plate
Soup Of The Day Choice
Soup Spoon
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Side of Spaghetti
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Side of Spaghetti
4 oz Spaghetti noodles properly drained for 10 seconds
3 oz homemade Monti’s meat sauce
Sprinkle of Parmesan Cheese
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Wild Rice Side
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Wild Rice Side
4 oz portion wild rice
Parsley sprig
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12 oz New York Strip
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12 oz New York Strip
10.5” Plate
12 oz Sterling Silver New York Strip
Choice of TWO sides
Parsley Sprig
Steak Knife
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Prime Rib Cuts
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Prime Rib Cuts
10.5” Plate
Herb-crusted (rosemary, granulated garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib.
Four Cuts Available:
Lunch 7 oz
Petite 8 oz
Dinner 11 oz
King Cut 16 oz NOTE served on 13” Oval
Choice of TWO sides
2 oz Ramekin Au Jus
2 oz Ramekin Creamy Horseradish (always ask guest if desired)
Sprig Parsley
Steak Knife
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Chicken & Rib Combo
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Chicken & Rib Combo
13” Oval Plate
7 rib bones
8 oz Chicken Breast
Mrs. Klein's BBQ sauce
Choice of TWO sides
Parsley Sprig
Steak Knife
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21 oz Porterhouse
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21 oz Porterhouse
13” Oval Plate
21 oz Choice Porterhouse
Choice of TWO sides
Parsley Sprig
Steak Knife
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Jim Wells Spaghetti
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Jim Wells Spaghetti
12” Bowl
8 oz spaghetti noodles
6 oz Hayden Vegetables
4 oz Marinara Sauce
Choice of ONE side
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Spaghetti & Monti’s Meat Sauce
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84

Spaghetti & Monti’s Meat Sauce
12” Bowl
8 oz Spaghetti Noodles properly drained for 10 seconds
Two 2 oz homemade Monti’s meatballs
5 oz homemade meat sauce
1 slice cheese toast cut diagonally
1 oz sprinkle parmesan cheese
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French Dip
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French Dip
Sliced Prime Rib (portion )
Melted cheese
Au Jus
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Tuscan Chicken Sandwich
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Tuscan Chicken Sandwich
10.5” Plate
sourdough bread, toasted
Bed of arugula spring greens
3 oz cold caramelized red onions
2 oz cold roasted tomatoes
8 oz Grilled chicken breast,
2 slices Swiss cheese,
Choice of ONE side
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BBQ Baby Back Ribs Half Rack
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BBQ Baby Back Ribs Half Rack
10.5” Plate
Seven rib bones (pork) Approximate weight 9 oz - varies
Seasoned with blackening spice, smoked rub seasoning, liquid smoke
Mrs. Klein’s BBQ Sauce
Choice of TWO sides
Sprig of Parsely
Steak Knife
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Top Sirloin 12 oz
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Top Sirloin 12 oz
10.5” Plate
12 oz Sterling Silver Top Sirloin
Choice of TWO sides
Parsley Sprig
Steak Knife
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Petite Filet Mignon
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Petite Filet Mignon
10.5” Plate
7 oz center-cut filet mignon
Choice of TWO sides
Sprig Parsley
Steak Knife
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Casa Burger - Dinner
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Casa Burger - Dinner
Pictured with and without cheese
10.5” Plate
5” Sesame Seed Bun
½ Pound Angus Beef Burger Patty
Served with Lettuce, Tomato, Onion & Pickle Spear
Even if ordered with no bun / “low carb”
Except when guest specifies otherwise
Choice of TWO sides
Sprig of Parsley
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Low Carb Burger Example
Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection.
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Mushroom & Swiss Burger
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Mushroom & Swiss Burger
½ lb Angus burger cooked to order
Topped with sautéed mushrooms & Swiss cheese
Lettuce, tomato, onion & pickle spear
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Guacamole Burger
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Guacamole Burger
10.5” Plate
On 5” sesame seed bun
½ lb Angus beef burger, cooked to order topped with:
2 oz scoop homemade guacamole,
1 slice pepper jack cheese,
One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)
Dinner: Choice of TWO sides, parsley sprig
Lunch: Choice of ONE side
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Full Monti Burger
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Full Monti Burger
10.5” Plate
On 5” Sesame Seed Bun
½ lb Angus beef burger, Cooked to order,
Topped with:
1oz BBQ sauce,
2 slices bacon,
1 slice cheddar,
1 slice pepper Jack cheese
2 gourmet hand-breaded onion rings
Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)
Dinner= Choice of TWO sides; parsley sprig garnish
Lunch = Choice of ONE side
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Monti’s Signature Salad with Filet Steak
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Monti’s Signature Salad with Grilled Chicken
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Monti’s Signature Salad with Filet Steak
Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:
12” Bowl
5 oz filet mignon broiled to order, sliced and arranged on top
6 oz Spring Mix greens
1 oz Craisins
1 oz Crumbled Gorgonzola cheese
½ oz Sliced almonds sprinkled
2 oz Raspberry vinaigrette
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Classic Caesar Salad with Grilled Chicken
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Classic Caesar Salad with Grilled Chicken
Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:
12” Bowl
8 oz Chicken breast, cooked, sliced and arranged on top of:
Classic Caesar salad
6 oz Bed of Romaine Lettuce
2 oz “Classic Caesar” Dressing
1 oz Croutons
Sprinkle shredded Parmesan Cheese
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Broiled Filet of Cod
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Broiled Filet of Cod
10.5” Plate
8 oz filet of wild cod
Sprinkle with paprika before cooking, in butter
Choice of TWO sides
Lemon wedge
2 oz ramekin tartar sauce
Sprig parsley
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Roast Beef Sandwich
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Roast Beef Sandwich
4” Square of Roman Bread, butterflied top to bottom
Spread 2 oz mayonnaise
2 pieces romaine lettuce
2 slices tomato
2 slices of swiss cheese
6 oz shaved prime rib
Served with a choice of ONE side
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Fried Shrimp Platter
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Fried Shrimp Platter
10.5” Plate
Six breaded jumbo shrimp (approx 2 oz each)
Choice of TWO sides
2 oz Ramekin Spicy Cocktail sauce
Lemon wedge
Sprig parsley
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Smokin’ Roman Sandwich
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Smokin’ Roman Sandwich
10.5” Plate
4” square Roman Bread, butterflied
Spread with 2 oz mayonnaise
2 slices romaine lettuce
2 slices tomato
4 oz Thin sliced deli-style turkey breast, hickory-smoked
2 slices Bacon
2 slices Avacado
2 slices Swiss cheese
Choice of ONE side
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Southwest Chicken Sandwich
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Southwest Chicken Sandwich
10.5” Plate
5” sesame-seed bun
8 oz Chicken BreastTopped with:
1 oz BBQ sauce
2 bacon slices
1 slice pepperjack cheese
Choice of ONE side
Lettuce, Tomato and Onion (NO pickle)
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9 oz Large Filet Mignon
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9 oz Large Filet Mignon
10.5” Plate
9 oz Center-Cut Filet Mignon
Choice of TWO sides
Sprig of Parsley
Steak Knife
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Broiled Filet of Mahi-Mahi
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Broiled Filet of Mahi-Mahi
10.5” Plate
8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)
Choice of TWO sides
2 oz Ramekin Cantaloupe & Mango Salsa
Lemon Wedge
Parsley Sprig
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Chicken Marsala
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Chicken Marsala
13” Oval Plate
One 8 oz Chicken breast butterflied and hand-breaded
Housemade Red-wine & mushroom Marsala sauce
1 oz chopped green onions sprinkled on top
Choice of TWO sides
Parsley sprig
Steak Knife
Sprig parsley
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14 oz Ribeye Steak
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14 oz Ribeye Steak
Served on 10.5” Porcelain Dinner Plate (World Ultimate China)
14 oz Choice Ribeye
Choice of TWO sides
Sprig of Parsley
Steak Knife
Ribeye is best known for lots of marbling and flavor
All steaks at Monti’s cooked to order
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127

Pork Chop Dinner
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Pork Chop Dinner
10.5” Dinner Plate
Two 6 oz Pork Chops
Choice of TWO sides
Sprig of Parsley
3 oz of hot Caramelized Apples topping on chops
Steak knife on plate
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Shrimp Scampi
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Shrimp Scampi
12” Bowl
Choice of ONE side (4 oz) (Because noodles are considered a starch side)
On bed of 8 oz Alfredo Pasta
(approximately 4 oz homemade scampi sauce)
8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised)
Sprinkle parsley, top with sprig
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131

Beer Battered Fish & Chips Lunch
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Beer Battered Fish & Chips Lunch
10.5” Plate
2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)
4 oz of “Chips” = Monti’s Steak Fries
2 oz Ramekin Tartar Sauce
2 oz Ramekin Ketchup for Chips, if guest requests
1 Wedge Lemon
Parsley Sprig
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Beer-Battered Fish & Chips Dinner
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Beer-Battered Fish & Chips Dinner
10.5” Plate
3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)
4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side
2 oz Ramekin Tartar Sauce
2 oz Ramekin Ketchup for Chips, if guest requests
1 Wedge Lemon
Parsley Sprig
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Lunch Filet Mignon Steak
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Lunch Filet Mignon Steak
10.5” Plate
5 oz filet mignon
Cheese toast (one piece split diagonally)
Lettuce & tomato
Choice of ONE side
Steak Knife
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Fettucini Alfredo
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Fettucini Alfredo
12” Bowl
8 oz Fettucine Noodles
4 oz Alfredo Sauce
8 oz grilled chicken breast, sliced
One slice cheese toast, cut diagonally
Choice of ONE side
Sprig parsley
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Salmon Filet Dinner
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Salmon Filet Dinner
10.5” Plate
8 oz farmed Chilean salmon filet
Choice of TWO sides
2 oz Ramekin mango salsa
Lemon wedge
Parsley sprig
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Child’s Macaroni and Cheese
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Child’s Macaroni and Cheese
8” Bowl
6 oz portion macaroni and cheese
Garnished with one broccoli crown and one carrot stick
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Child’s Hot Dog
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Child’s Hot Dog
12” Bowl
8” Beef Frank
8” Chicago Hotdog Bun
4 oz Steak Fries
Sprig Parsley
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Child’s Chicken Tenders
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Child’s Chicken Tenders
12” Bowl
THREE fried tenders (approximately 3 oz each) Solid white breast meat
Bedded on leaf of romaine lettuce
4 oz Steak Fries
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Chocolate Explosion
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Chocolate Explosion
8” Bowl
Chocolate Brownie w/warm chocolate filling
2 scoops vanilla ice cream
1 oz peanuts
Drizzle with Hershey’s chocolate syrup
11/6/2009
149

Peach Cobbler for Two
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150

Peach Cobbler for Two
12” Bowl
8 oz (approx) serving Home-baked peach cobbler
2 scoops cinnamon-swirl ice cream
Sprinkle with cinnamon
Drizzle decoratively with caramel sauce
Serve with 1 coffee spoon per guest
Note: Suggest coffee, cappuccino, espresso or an after dinner drink with desserts.
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151

Cheesecake Topped with Strawberry Sauce
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Cheesecake Topped with Strawberry Sauce
8” Bowl
One slice of Colossal New York Cheesecake
Top with:
1 oz Strawberry sauce
Touch of whipped cream
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