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Monti's Menu Specifications Old Version

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Here is a test to demonstrate how we will use Slideshare to train staff on proper plate presentation. As soon as the new spec photos are complete we will update the powerpoint show and replace this …

Here is a test to demonstrate how we will use Slideshare to train staff on proper plate presentation. As soon as the new spec photos are complete we will update the powerpoint show and replace this test version.

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  • 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
  • 2. 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.
  • 3. Steaks How to recognize the basic cuts of beef served at Monti’s
  • 4. Diagram of a Side of Beef
  • 5. 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)
  • 6. Tenderloin Monti’s uses the entire Tenderloin for filet steaks. Trim pieces are used for hamburgers and tip meat
  • 7. 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, but we also use large pieces from the butt and tail ends as steaks, so shapes may vary--but meat quality is the same
  • 8. 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
  • 9. 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.
  • 10. Cubed Steak
    • Cubed steak is made by mechanically grinding together chunks of filet and sirloin tip meat that are set aside when trimming steak cuts to the correct size
  • 11. If You Order Your Steak... VERY RARE--Red and Cold in the Center
  • 12. If You Order Your Steak... RARE--Red and Cool in the Center
  • 13. If You Order Your Steak... MEDIUM RARE--Red and warm in the Center
  • 14. If You Order Your Steak... MEDIUM--Pink and Hot in the Center
  • 15. If You Order Your Steak... WELL DONE--Broiled Throughout We are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak.
  • 16. If You Order Your Steak... VERY WELL DONE--Broiled Throughout We are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak.
  • 17. Lunch Menu Lunch Menu served only from 11 a.m. to 3 p.m. The first five items are the classic Monti’s “Quick Business Lunch” items from our earliest menus. Many of our frequent guests will order these by number, so be sure you know which is which.
  • 18. #1.Ground Sirloin Steak Sandwich Monti's fresh ground beef sirloin broiled, on cheese toast w/slice of cheese. Choice of French fries or spaghetti. 11" Round Plate 5 oz. Ground Sirloin Choice of Side 2 Slices of Cheese Bread 1 Slice of American Cheese 2 Strips of Bacon (Optional) Romaine Lettuce, Tomato Slice and Dill Pickle Spear
  • 19. #2.Cubed Sirloin Steak Sandwich 11" Round Plate 5 oz. Cube Steak Choice of Side 1 Slice of American Cheese 2 Slices of Cheese Bread 2 Strips of Bacon (Optional) Romaine Lettuce, Tomato Slice and Dill Pickle Spear
  • 20. #3 7 oz. Prime Rib
    • Choice of baked potato, French fries or spaghetti.
  • 21. #4 Casa Burger
    • 1/2 lb. with lettuce, onion and pickles. Choice of French fries or onion rings. Options: Add Cheese or Chili
  • 22. #5 Filet Mignon Steak (Lunch)
    • Open-faced ‘sandwich’ on cheese toast w/lettuce and tomato.
    11" Round Plate 5 oz. Filet Mignon Cut 1 Slice Cheese Bread Choice of Side Romaine Lettuce and Tomato Slice
  • 23. Pork Chop -- Lunch Pork Chop (Lunch) 11" Round Plate 1 - 6 oz. Pork Chop Choice of Side Romaine Lettuce and Tomato Slice 1 Slice of Cheese Bread 2 oz. Applesauce
  • 24. 1/2 Order of Baby Back BBQ Pork Ribs
    • Choice of French fries, baked potato or spaghetti.
    Bring guest an extra bone plate and either wet naps or a moistened napkin
  • 25. Grilled Fish Filet
    • Choice of baked potato, rice or vegetables.
    Grilled Fish Filet 11" Round Plate 4 oz. Grilled Whitefish (may be pollack, tilapia or other, depending on mkt availability) Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge
  • 26. BBQ Beef Sandwich
    • Tender pieces of choice prime rib simmered with BBQ sauce
    11" Round Plate 8 oz. BBQ Beef 1 - 4" Hamburger Bun Choice of Side Romaine Lettuce, Tomato Slice and Dill Pickle Spear
  • 27. French Dip Sandwich 11” plate 7 oz shaved prime rib 2 slices swiss cheese French roll 2 oz aujus French Fries UPSELL: Mushrooms and/or Onions
  • 28. Club Sandwich
    • With turkey, bacon, ham, lettuce tomato and mayonnaise on white or wheat bread.
    Club Sandwich 11" Round Plate 3 Slices of White or Wheat Toast 2 oz. Sliced Smoked Turkey 2 oz. Sliced Ham 2 ea. Slices American Cheese 3 Strips of Bacon Mayonnaise 4 ea. Tomato Slices 2 ea. Romaine Leaf Choice of Side
  • 29. Fish Sandwich (beer-battered) 11" Round Plate 2 - 2 oz beer-battered cod filets 1 - 4" Hamburger Bun Choice of Side Romaine Lettuce and 2 Tomato Slices Tartar Sauce Lemon Wedge
  • 30. Fish and Chips
  • 31. Seasoned Boneless Breast of Chicken Sandwich
    • On whole wheat bun. Choice of vegetables or French fries. Cottage cheese may be substituted for French fries or vegetables.
    11" Round Plate 6 oz. Chicken Breast 4" Wheat Bun Choice of Side Romaine Lettuce, Tomato Slice and Dill Pickle Slice
  • 32. Deli Style Sandwiches
    • Sliced Turkey, Sliced Ham or Chicken Salad on choice of white or wheat bread.
    11" Round Plate 2 Slices Wheat Toast 6 oz. Sliced Turkey or Ham 3 Tomato Slices Romaine Leaf Choice of Side
  • 33. B.L.T.
    • Bacon, lettuce and tomato on wheat toast.
    11" Round Plate 2 Slices Wheat Toast 6 Strips of Bacon 3 Tomato Slices Romaine Leaf Choice of Side
  • 34. Oriental Chicken Salad
    • Fresh greens, fried chicken breast and our sweet vinaigrette.
    Oriental Chicken Salad 11" Round Plate 3 Cups Cut Romaine Lettuce 2 oz. Crispy Chow Mein Noodles 1 oz. Toasted Almonds 4 Chicken Strips (Dinner) 2 Chicken Strips (Lunch) 2 oz. Red Cabbage
  • 35. Shrimp Salad
    • Shrimp, sliced egg on bed of lettuce. Choice of diet salad dressing, crackers
    11" Round Plate 2 Cups Lettuce Mix 6 ea. 31 Count Shrimp (1/2 oz avg wt each) 1 ea. Cherry Tomato 1 ea. Hard Boiled Egg Quartered 2 oz. Choice of Dressing
  • 36. Classic Caesar Salad Caesar Salad Caesar Salad with Chicken 11" Round Plate 3 Cups Cut Romaine 2 oz. Caesar Dressing 10 - 12 Large Croutons 2 oz. Shredded Parmesan Cheese 6 oz. Baked Chicken Breast (cut 1/2" X 1/2")
  • 37. Classic Caesar Salad (Small)
    • Crisp romaine lettuce with croutons, grated parmesan cheese and our dressing.
    Small Caesar Salad 9" Glass Plate 2 Cups Chopped Romaine Lettuce 1/2 Cup Homestyle Croutons 1 oz. Shredded Parmesan Cheese 2 oz. Caesar Dressing
  • 38. Soup Cup or Bowl
    • Chicken Noodle Supreme or Deluxe Vegetable Mix
    9" Soup Bowl 11" Round Plate Underliner 10 oz. Choice of Soup (Chicken Noodle or Vegetable) Soup Spoon 2 Packages of Crackers Cup of Soup Saucer and Soup Cup 8 oz. Chicken Noodle or Vegetable Soup Soup Spoon
  • 39. Chef's Salad 11" Oval Plate 2 Cups Lettuce Mix 3 oz. Julienne Ham 3 oz. Julienne Turkey 2 oz. Julienne Cheddar Cheese 2 oz. Julienne Swiss Cheese 1 Tomato Quartered 1 Egg Quartered Choice of Dressing
  • 40. Cobb Salad Diced turkey, bacon, tomato and crumbled Roquefort cheese. 11" Oval Plate 2 Cups Lettuce Mix 3 oz. Diced Turkey Breast 3 oz. Diced Tomato 2 oz. Shredded Cheddar Cheese 1 Egg Chopped 2 oz. Chopped Bacon 2 oz. Roquefort Crumbled Choice of Dressing
  • 41. Taco Salad - Chicken or Beef Taco Salad LUNCH ONLY(Chicken or Beef) 12 " Round Plate 12 " Tortilla (fried in shell mold) 3 Cups Lettuce Mix 8 oz. Chili Mix or 8 oz. Diced Chicken Breast 4 oz black beans 2 oz. Diced Tomato 2 oz. Shredded Cheddar Cheese # 16 Scoop Sour Cream 2 oz. Salsa 8 Sliced Jalapenos Garnished with Chopped Green Onion
  • 42. Child Grilled Cheese
    • 11" Round Plate 2 Slices Texas Toast 2 Slices American Cheese Lettuce, Tomato, Pickle Choice of Side (Onion rings, FF)
  • 43. Roman Bread Two pieces per customer (when included with dinner) 10" Oval Red Basket 1 Large Square Napkin 8 Pieces of Cut Roman Bread (when purchased ala carte) 2 oz. Cup of Butter Blend A MONTI family recipe from Italy
  • 44. Large Filet Mignon, 10 oz. 11" Round Plate 10 - 11 oz. Filet Mignon 3 oz. Fresh Vegetables Choice of Side
  • 45. Rib Eye Steak 14 oz 14 oz choice rib eye 11" Round Plate 3 oz. Fresh Vegetables Choice of Side Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked
  • 46. Filet Mignon, 7 oz. Filet Mignon 11" Round Plate 7 oz. Filet Mignon Cut 3 oz. Fresh Vegetable Choice of Side
  • 47. Large Top Sirloin, 11 oz. 11" Round Plate 10 - 11 oz. Sirloin Cut 3 oz. Fresh Vegetables Choice of Side Order
  • 48. Top Sirloin, 7 oz.
    • 11" Round Plate 7 oz. sirloin Cut 3 oz. Fresh Vegetable Choice of Side
  • 49. Special Cut Sirloin, 16 oz. Sometimes called a ‘Baseball Cut’ 11" Round Plate 16 oz. Sirloin Cut 3 oz. Fresh Vegetable Choice of Side
  • 50. Steak for Two (Sirloin), 32 oz.
    • Includes two salads and two sides
  • 51. Porterhouse
    • Insert new plated photo
  • 52. Roast Prime Rib of Beef, 8 oz.
    • Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves
    11" Round Plate 8 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish
  • 53. Lg Roast Prime Rib, 11 oz.
    • Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves
    11" Round Plate 11 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish
  • 54. King Cut Prime Rib, 16 oz.
    • Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves
    11" Round Plate 16 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish
  • 55. New York Strip Steak, 11 oz. New York Strip Steak 11" Round Plate 11 oz. NY Strip 3 oz. Fresh Vegetables Choice of Side
  • 56. Hunter Beef
    • (Filet mignon tips with a tangy sauce over wild rice pilaf)
    Hunter Beef 11" Round Plate 8 oz. Rice Garden Blend 9 oz. Beef Tips (sirloin and/or filet pieces) 8 oz. Hunter Sauce
  • 57. Ground Sirloin Steak 11" Round Plate 10 oz. Sirloin Burger 3 oz. Fresh Vegetable Choice of Side
  • 58. Fajitas: Beef
  • 59. Fajitas: Chicken
  • 60. Fajita Platter Vegetable Only
  • 61. Pork Chop Dinner (2 pork chops)
    • We use thin center-cut chops
    11" Round Plate 2 - 6 oz. Seasoned Pork Chops 3 oz. Fresh Vegetables Choice of Side 2 oz. Applesauce
  • 62. Beef Kabob Dinner 11" Round Plate 2 Kabobs with Tomato, Onion, Mushroom and Pepper Each Kabob weighs 8oz, with 6 oz of tip meat 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus
  • 63. BBQ Baby Back Pork Ribs (Half Order Avail.) BBQ Baby Back Pork Ribs Full rack= 14 to 16 ribs 11" Round Plate 1 1/2 # Pork Ribs (24 oz) 4 oz. BBQ Sauce 3 oz. Fresh Vegetables Choice of Side Ribs we purchase are ‘ Baby 1&1/2 Down” spec for tenderness; larger ribs are too tough
  • 64. BBQ Baby Back Pork Ribs (Half Order) BBQ Baby Back Pork Ribs Half Order 7 to 9 ribs 11" Round Plate 3/4 # BBQ Ribs 3 oz. BBQ Sauce 3 oz. Fresh Vegetables Choice of Side Bring bone plate and wet naps or moistened napkin
  • 65. Baked Chicken (one-half) seasoned (Seasoned or BBQ) 11" Round Plate Half Chicken with bones, oven roasted average weight 14 oz 3 oz. BBQ Sauce 3 oz. Fresh Vegetable Choice of Side
  • 66. Roasted Chicken Breast Filets (two). Teriyaki, BBQ or seasoned 11" Round Plate 2 - 6 oz. Chicken Breast 2 oz. Teriyaki 3 oz. Fresh Vegetable Choice of Side
  • 67. Southwest Chicken
    • (chicken breast, black beans, melted pepperjack cheese and salsa over rice with tortilla)
    11" Round plate 6 oz. Wild Rice Garden Blend 8 oz. Chicken Breast 4 oz. Black Beans 2 oz. Pepper Jack Cheese 1-12 oz. Tortilla 2 oz. Salsa
  • 68. Spaghetti and Meatballs
    • (served with salad and Roman bread)
    • or Spaghetti and Marinara Sauce (served with salad and Roman bread)
    9" Soup Bowl and 11" Underliner Plate 10 oz. Spaghetti Noodles 2 - 2 oz. Meatballs 6 oz. Meat Sauce 1 Cheese Bread (Cut Diagonally) Marinara= meatless tomato sauce
  • 69. Casa Burger, 1/2 lb. Casa Burger 11" Round Plate 8 oz. Ground Steak 5" sesame Bun 1 Slice of American Cheese (Optional) 2 Slices of Bacon (Optional) Choice of Side Romaine Lettuce, Tomato Slice, Red Onion Slice
  • 70. Lobster Tail (Market price) Lobster Tail 11" Round Plate 10 to 12 oz. warm water South American Lobster Tail 3 oz. Fresh Vegetables Choice of Side 2 oz. Melted Butter 1 Lemon Wedge
  • 71. Crab Legs Market price 16 oz Alaskan king crab legs 3 0z vegetables Choice of side 2 oz drawn butter Serve w/ Crab Crackers and seafood fork Bring extra dinner plate for used shells, and after offer either wet cloth napkin or wet naps
  • 72. Baked Filet of Cod Baked Filet of Cod 11" Round Plate 8 oz. Cod Filet (from prime loin, paprika for color) 3 oz. Fresh Vegetable Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge Baked in butter unless guest requests plain
  • 73. Orange Roughy 11" Round Plate 8 oz. Roughy Filet (oven baked, with paprika seasoning) 2 ea. Red Pepper Slices 3 oz. Fresh Vegetables Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge Cooked in butter unless guest requests otherwise
  • 74. Fried Shrimp 11.95 Fried Shrimp Dinner 11" Round Plate 6 - 16/20 Count Fried Shrimp 3 oz. Fresh Vegetables Choice of Side 2 oz. Cocktail Sauce 1 Lemon Wedge
  • 75. Fried Seafood Plate
    • (batter-dipped fish filet, fried shrimp and sea scallops)
    11" Round Plate 3 - 16/20 Fried Shrimp 1 - 2 oz. Fried codfish 4 - Fried Scallops 3 oz 3 oz. Fresh Vegetables Choice of Side 2 oz. Cocktail Sauce 2 oz. Tarter Sauce 1 - Lemon Wedge
  • 76. Fresh Lobster Tail and 6 1/2 oz. Sirloin Market Price
    • 6 to 8 oz warm water South American lobster tail
  • 77. Alaskan King Crab and 7 oz. Sirloin Alaskan King Crab Legs and Sirloin 13" Oval Platter 8 oz. Crab Legs 7 oz. Sirloin Steak 3 oz. Fresh Vegetables Choice of Side 2 oz. Melted Butter
  • 78. Seared Ahi Tuna
  • 79. French Fries (side) 7" Round Plate 6 oz. French Fries
  • 80. Side Plate of Rice 7" Round Plate 6 oz. Rice Garden Blend (mushrooms, celery, green & red bell pepper
  • 81. Spaghetti (side) 7" Round Plate 6 oz. Cooked Spaghetti 4 oz. Meat Sauce
  • 82. Shrimp Cocktail 6" parfait glass with ice 6 ea. 31 Count Shrimp (.5 oz per shrimp) Seafood fork in Lemon Wedge 2 oz. Cocktail Sauce 9" Glass Plate 2 Cracker Packets
  • 83. Fried Calamari 9" Round Bowl 6 oz. Fried Calamari Romaine Leaf Lemon Wedge 2 oz. Cocktail Sauce
  • 84. Boneless Chicken Tenders 11" Round Plate Romaine Leaf 5 ea. Chicken Tenders 1&3/4 oz each tender 2 oz. Choice of Sauce (BBQ, Ranch, Honey Mustard)
  • 85. Baked Potato 7" Round Plate 1 - 80 Count Russet Potato
  • 86. Combo Platter 12" Round Plate 3 ea. Poppers 3 ea. Mozzarella Sticks 4 ea. Onion Rings 6 ea. Zucchini Slices 6 ea. Breaded Mushrooms Romaine Leaf 2 oz. Ranch Dressing 2 oz. Maranara Sauce
  • 87. Onion Rings (side) 9" Round Bowl 12 ea. Beer-battered Onion Rings, 5/8” thickness Romaine Leaf 2 oz. Ranch Dressing
  • 88. Garlic Toast Garlic Toast 7" Round Plate 2 ea. Slices of Cheese Bread Sprinkle of Garlic Powder
  • 89. Mozzarella Cheese Sticks 9" Round Bowl 6 ea. 1 oz Cheese Sticks Romaine Leaf 2 oz. Maranara
  • 90. Sauteed Fresh Mushrooms 7" Round Plate 6 oz. Sliced Mushrooms 2 oz. Margerine
  • 91. Breaded Mushrooms
    • 9" Soup Bowl Romaine Leaf 6 oz. Fried Mushrooms 2 oz. Ranch Dressing
  • 92. Zucchini Slices 9" Round Bowl 6 oz. Zucchini Slices Romaine Leaf 2 oz. Ranch Dressing
  • 93. Jalapeno Poppers 9" Round Bowl 6 ea. Fried Poppers Romaine Leaf 2 oz. Ranch Dressing
  • 94. Sauteed / Grilled Onions 7" Round Plate 5 oz. Sliced Yellow Onion 2 oz. Margerine
  • 95. Chicken Quesadilla 12" Round Plate 12" Tortilla 4 oz. shredded Pepper Jack Cheese 3 oz. Pico de gallo 6 oz. Diced Chicken Breast 2 oz. Margerine 2 oz. Salsa 2 oz. Sour Cream and Chives Sprinkle a portion of chives on top for appearance
  • 96. Potato Skins
    • 11" Round Plate 6 Hollowed Potato Skins 3 oz. Grated Cheddar Cheese 4 oz. Chopped Bacon Romaine Leaf 2 oz. Sour Cream and Chives Garnish with Chopped Green Onion
  • 97. Chicken Wings 9" Round Bowl 12 ea. Chicken Wings Heated in fryer and shaken with 1871 sauce Romaine Leaf 2 oz. Ranch Dressing Options at guest request: Sauce on side BBQ sauce
  • 98. Dinner Salad 9" Glass Plate 2 Cups Lettuce Mix (50% romaine/iceberg mix plus spring mix for variety) 10-12 Croutons 1 Cherry Tomato 2 oz. Choice of Dressing
  • 99. Nachos (Beef or Chicken) 13" Oval Platter 5 oz. Tri-Color Tortilla Chips 8 oz. Chili beef or 8oz diced chicken 3 oz black beans 4 oz. Cheese Mix (Cheddar and Jalapeno Jack) 3 oz. Diced Tomato 12 ea. Sliced Jalapenos # 16 Scoop Sour Cream Garnished with Chopped Green Onions
  • 100. Hayden C. Hayden Sauteed Vegetables (hot!) 7 oz mixed vegetables: Red onion fresh sliced jalapenos mushrooms celery red & green bell pepper Sauteed on broiler
  • 101. New Menu Items Coming soon to our menu are the following items:
  • 102. Oriental Wrap
  • 103. Chicken Caesar Wrap
  • 104. French Dip Sandwich
  • 105. French Dip Wrap
  • 106. Roquefort Burger
  • 107. Grilled Vegetable Focaccia Sandwich
  • 108. Smokin Roman Sandwich
  • 109. Spinach Dip
  • 110. Crème Brulee
  • 111. Sunny Field Chicken
  • 112. Childrens’ Menu
    • Age 10 and under
    • Salad, cup of soup or ice cream are each available for a small charge (see menu)
    • Not available for takeout
    • Always check high chairs and booster chairs to be sure they are clean and safe
  • 113. “A” Child’s Sirloin
    • 5 oz Sirloin steak
    • French fries
  • 114. “B” Chicken Burger
    • 5 oz ground chicken
    • French fries
  • 115. “C” Hamburger
    • With or without cheese
    • French fries
  • 116. “D” Deep Fried Fish
    • 2 - 2 oz Cod filets
    • French Fries
  • 117. “E” Hamburger Steak
    • 8 oz ground sirloin (same as Casa burger patty)
    • French fries
  • 118. “F” Child’s Spaghetti
    • 6 oz spaghetti noodles
    • 8 oz meat sauce
    • Meatballs available at extra charge: 2-2 oz meatballs