Menu Photo Album Slideshare Draft

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This is a semi-final draft of the Monti's plate-presentation and beef cuts orientation. Needs some re-shoots of plates with steak knives and different garnishes, as well as examples of uncooked steaks.

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  • 13” Oval PlateServed on a bed of tortilla chipsTopped with:2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili1 oz Chives1 oz Diced Tomatoes2 oz Sour Cream1 oz JalapenosRamekin of Salsa (2.5 oz)
  • 13” Oval PlateServed on a bed of tortilla chipsTopped with:2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili1 oz Chives1 oz Diced Tomatoes2 oz Sour Cream1 oz JalapenosRamekin of Salsa (2.5 oz)
  • 13” Oval Plate as Base8” Bowl of Warm Spinach & Artichoke DipGarnish dip with 2 oz Scoop Homemade Guacamole6 oz Tortilla ChipsSprinkle 1 oz Parmesan CheeseServe with Soup Spoon
  • 13” Oval Plate as Base8” Bowl of Warm Spinach & Artichoke DipGarnish dip with 2 oz Scoop Homemade Guacamole6 oz Tortilla ChipsSprinkle 1 oz Parmesan CheeseServe with Soup Spoon
  • 13.5” OvalBed of tortilla chips7 oz Bowl of Salsa7 oz Bowl homemade guacamoleTWO soup spoons
  • 13.5” OvalBed of tortilla chips7 oz Bowl of Salsa7 oz Bowl homemade guacamoleTWO soup spoons
  • 12” BowlBed of Tortilla Chips7 oz Bowl homemade salsaSoup spoon
  • 12” BowlBed of Tortilla Chips7 oz Bowl homemade salsaSoup spoon
  • 8” Bowl10.5” Plate as BaseThree packets saltinesSoup SpoonChoice of Soup of the DaySprig Parsley
  • 8” Bowl10.5” Plate as BaseThree packets saltinesSoup SpoonChoice of Soup of the DaySprig Parsley
  • 8” Bowl12 Zucchini Slices, hand-breadedOver Romaine Leaf2 oz Ramekin of Ranch
  • 8” Bowl12 Zucchini Slices, hand-breadedOver Romaine Leaf2 oz Ramekin of Ranch
  • 8” BowlLeaf of Romaine BedSix sticks (approx 1.5 oz each)2 oz Ramekin Marinara sauce2 oz Ramekin Ranch
  • 8” BowlLeaf of Romaine BedSix sticks (approx 1.5 oz each)2 oz Ramekin Marinara sauce2 oz Ramekin Ranch
  • 13” OvalRomain Leaf bed4 Southwestern Chicken Empanadas3 Mozzarella Cheese Sticks5 Gourmet Onion Rings5 pices Zucchini3 Jalapeno Poppers2 oz Ramekin Marinara2 oz Ramekin Ranch Dressing
  • 13” OvalRomain Leaf bed4 Southwestern Chicken Empanadas3 Mozzarella Cheese Sticks5 Gourmet Onion Rings5 pices Zucchini3 Jalapeno Poppers2 oz Ramekin Marinara2 oz Ramekin Ranch Dressing
  • 8” Bowl10 Crispy Fried Wings& DrumsToss in Frank’s Hot sauceServe with 2 carrot sticks and 2 celery sticks2 oz Ramekin Ranch dressing
  • 8” Bowl10 Crispy Fried Wings& DrumsToss in Frank’s Hot sauceServe with 2 carrot sticks and 2 celery sticks2 oz Ramekin Ranch dressing
  • 8” BowlSix Southwestern EmpanadasChicken, corn and black beans wrapped in flaky pastryLeaf of Romaine Bed2 oz Ramekin Sour Cream2 oz Ramekin Homemade Salsa
  • 8” BowlSix Southwestern EmpanadasChicken, corn and black beans wrapped in flaky pastryLeaf of Romaine Bed2 oz Ramekin Sour Cream2 oz Ramekin Homemade Salsa
  • 10.5” Plate5 Tenders (weight 3 oz approximately, each ) white meat breast--Arrange in star shape, on leaf of RomaineChoice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)
  • 10.5” Plate5 Tenders (weight 3 oz approximately, each ) white meat breast--Arrange in star shape, on leaf of RomaineChoice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)
  • Warn customers this is spicy-hot due to Jalapenos7" Bread & Butter Plate5 oz Portion of sauteed: Red Onions Green & Red Bell Peppers Celery Mushrooms Jalapenos
  • Warn customers this is spicy-hot due to Jalapenos7" Bread & Butter Plate5 oz Portion of sauteed: Red Onions Green & Red Bell Peppers Celery Mushrooms Jalapenos
  • Served in 7 oz Stainless Steel Pedestal BowlBed of Ice in Bowl1 oz chopped romaine spread on iceShrimp arranged equally-spaced around rim7” B & B Plate5 jumbo 16-20 shrimp (Vietnam farm-raised)2 oz Ramekin Spicy cocktail sauce in center
  • Served in 7 oz Stainless Steel Pedestal BowlBed of Ice in Bowl1 oz chopped romaine spread on iceShrimp arranged equally-spaced around rim7” B & B Plate5 jumbo 16-20 shrimp (Vietnam farm-raised)2 oz Ramekin Spicy cocktail sauce in center
  • 7” Bread & Butter Plate8 oz Idaho Baked Potato (approx)1 oz scoop butter1 oz shredded cheddar cheese½ oz chopped baconSalamander to melt
  • 7” Bread & Butter Plate8 oz Idaho Baked Potato (approx)1 oz scoop butter1 oz shredded cheddar cheese½ oz chopped baconSalamander to melt
  • 7" Bread & Butter Plate4 oz Homemade mashed potatoes
  • 7" Bread & Butter Plate4 oz Homemade mashed potatoes
  • 7” Bread & Butter Plate5 oz Portion sauteed onionsSeasoned with salt, pepper and granulated garlic
  • 7” Bread & Butter Plate5 oz Portion sauteed onionsSeasoned with salt, pepper and granulated garlic
  • 7.25” Bread and Butter Plate 5 oz mushroomsSauteed with butter, garlic, salt and pepper
  • 7.25” Bread and Butter Plate 5 oz mushroomsSauteed with butter, garlic, salt and pepper
  • 7.25” Bread and Butter Plate8 oz Baked Idaho Potato (approximately) 1 oz scoop butter2 oz sour cream in ramekin (sprinkle fresh green onion)
  • 7.25” Bread and Butter Plate8 oz Baked Idaho Potato (approximately) 1 oz scoop butter2 oz sour cream in ramekin (sprinkle fresh green onion)
  • Classic dinner Caesar salad 8” Bowl4 oz Bed of Romaine Lettuce1 oz “Classic Caesar” Dressing.5 oz CroutonsSprinkle shredded Parmesan Cheese
  • Classic dinner Caesar salad 8” Bowl4 oz Bed of Romaine Lettuce1 oz “Classic Caesar” Dressing.5 oz CroutonsSprinkle shredded Parmesan Cheese
  • 8” Bowl4 oz Bed of Lettuce1 oz Dressing.5 oz CroutonsCheeseTomatoCucumberOnion
  • 8” Bowl4 oz Bed of Lettuce1 oz Dressing.5 oz CroutonsCheeseTomatoCucumberOnion
  • 7” Bread & Butter Plate4 oz Vegetables seasoned with salt, pepper and butterBroccoli and Carrots
  • 7” Bread & Butter Plate4 oz Vegetables seasoned with salt, pepper and butterBroccoli and Carrots
  • Same procedure applies to ALL Soup of the Day selections:7 oz CupServed with two packets saltine crackersSoup SpoonPlace cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plateSoup Of The Day Choices: Monday: Chicken Tortilla SoupTuesday: Baked Potato SoupWednesday: ChiliThursday: Broccoli CheeseFriday To Sunday: Clam ChowderServed Daily: Chicken Noodle
  • Same procedure applies to ALL Soup of the Day selections:7 oz CupServed with two packets saltine crackersSoup SpoonPlace cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plateSoup Of The Day Choices: Monday: Chicken Tortilla SoupTuesday: Baked Potato SoupWednesday: ChiliThursday: Broccoli CheeseFriday To Sunday: Clam ChowderServed Daily: Chicken Noodle
  • Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and saltThis is a signature item: If the bread does not meet this standard, do not serve it.Served on 8” wooden basket lined with napkin2 oz Ramekin Butter2 pieces bread per guest on first serving, one piece per guest refills3 pieces for individual/single guests on tableIf a guest purchases a basket during lunch, EIGHT pieces must be served.
  • Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and saltThis is a signature item: If the bread does not meet this standard, do not serve it.Served on 8” wooden basket lined with napkin2 oz Ramekin Butter2 pieces bread per guest on first serving, one piece per guest refills3 pieces for individual/single guests on tableIf a guest purchases a basket during lunch, EIGHT pieces must be served.
  • 7” Bread & Butter Plate4 oz Steak FriesSeasoned with Seasonall
  • 7” Bread & Butter Plate4 oz Steak FriesSeasoned with Seasonall
  • Garden or Caesar SaladCup of SoupTwo Pieces Roman Bread13” Oval PlateSoup Of The Day ChoiceSoup Spoon
  • Garden or Caesar SaladCup of SoupTwo Pieces Roman Bread13” Oval PlateSoup Of The Day ChoiceSoup Spoon
  • 7” Bread & Butter Plate4 oz Spaghetti noodles proper;y drained for 10 seconds3 oz homemadeMonti’s meat sauceSprinkle of Parmesan Cheese
  • 7” Bread & Butter Plate4 oz Spaghetti noodles proper;y drained for 10 seconds3 oz homemadeMonti’s meat sauceSprinkle of Parmesan Cheese
  • 7” Bread & Butter Plate4 oz portion wild riceParsley sprig
  • 7” Bread & Butter Plate4 oz portion wild riceParsley sprig
  • 10.5” Plate12 oz Sterling Silver New York StripChoice of TWO sidesParsley SpringSteak Knife
  • 10.5” Plate12 oz Sterling Silver New York StripChoice of TWO sidesParsley SprigSteak Knife
  • 10.5” PlateHerb-crusted (rosemary, garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. (Insert Prime Rib program specs)Four Cuts Available:Lunch 7 ozPetite 8 ozDinner 11 ozKing Cut 16 oz NOTE served on 13” OvalChoice of TWO sides2 oz Ramekin Au Just2 oz Ramekin Creamy Horseradish (always ask guest if desired)Sprig ParsleySteak Knife
  • 10.5” PlateHerb-crusted (rosemary, garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. (Insert Prime Rib program specs)Four Cuts Available:Lunch 7 ozPetite 8 ozDinner 11 ozKing Cut 16 oz NOTE served on 13” OvalChoice of TWO sides2 oz Ramekin Au Jus2 oz Ramekin Creamy Horseradish (always ask guest if desired)Sprig ParsleySteak Knife
  • 13” Oval Plate7 rib bones 8 oz Chicken BreastMrs. Kleins BBQ sauceChoice of TWO sidesParsley SprigSteak Knife
  • 13” Oval Plate21 oz Choice PorterhouseChoice of TWO sidesParsley Sprig Steak Knife
  • 13” Oval Plate21 oz Choice PorterhouseChoice of TWO sidesParsley Sprig Steak Knife
  • 12” Bowl8 oz spaghetti noodles6 oz Hayden Vegetables4 oz Marinara SauceChoice of ONE side
  • 12” Bowl8 oz spaghetti noodles6 oz Hayden Vegetables4 oz Marinara SauceChoice of ONE side
  • 12” Bowl8 oz Spaghetti Noodles properly drained for 10 secondsTwo 2 oz homemade Monti’s meatballs5 oz homemade meat sauce1 slice cheese toast cut diagonally1 oz sprinkle parmesan cheese
  • 12” Bowl8 oz Spaghetti Noodles properly drained for 10 secondsTwo 2 oz homemade Monti’s meatballs5 oz homemade meat sauce1 slice cheese toast cut diagonally1 oz sprinkle parmesan cheese
  • Sliced Prime Rib (portion )Melted cheeseAu Jus
  • Sliced Prime Rib (portion )Melted cheeseAu Jus
  • 10.5” Platesourdough bread, toastedBed of arugula spring greens3 oz cold carmelized red onions2 oz cold roasted tomatoes8 oz Grilled chicken breast, 2 slices swiss cheese,Choice of ONE side
  • 10.5” Platesourdough bread, toastedBed of arugula spring greens3 oz cold caramelized red onions2 oz cold roasted tomatoes8 oz Grilled chicken breast, 2 slices Swiss cheese,Choice of ONE side
  • 10.5” PlateSeven rib bones (pork) Approximate weight 9 oz - variesSeasoned with blackening spice, smoked rub seasoning, liquid smokeMrs. Klein’s BBQ SauceChoice of TWO sidesSprig of ParselySteak Knife
  • 10.5” PlateSeven rib bones (pork) Approximate weight 9 oz - variesSeasoned with blackening spice, smoked rub seasoning, liquid smokeMrs. Klein’s BBQ SauceChoice of TWO sidesSprig of ParselySteak Knife
  • 10.5” Plate12 oz Sterling Silver Top SirloinChoice of TWO sidesParsley SprigSteak Knife
  • 10.5” Plate12 oz Sterling Silver Top SirloinChoice of TWO sidesParsley SprigSteak Knife
  • 10.5” Plate7 oz center-cut filet mignonChoice of TWO sidesSprig ParsleySteak Knife
  • 10.5” Plate7 oz center-cut filet mignonChoice of TWO sidesSprig ParsleySteak Knife
  • Pictured with and without cheese10.5” Plate5” Sesame Seed Bun½ Pound Angus Beef Burger PattyServed with Lettuce, Tomato, Onion & Pickle SpearEven if ordered with no bun / “low carb”Except when guest specifies otherwiseChoice of TWO sidesSprig of Parsley
  • Pictured with and without cheese10.5” Plate5” Sesame Seed Bun½ Pound Angus Beef Burger PattyServed with Lettuce, Tomato, Onion & Pickle SpearEven if ordered with no bun / “low carb”Except when guest specifies otherwiseChoice of TWO sidesSprig of Parsley
  • Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection.
  • ½ lb Angus burger cooked to orderTopped with sauteed mushrooms & swiss cheeseLettuce, tomato, onion & pickle spear
  • ½ lb Angus burger cooked to orderTopped with sautéed mushrooms & Swiss cheeseLettuce, tomato, onion & pickle spear
  • 10.5” PlateOn 5” sesame seed bun½ 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 sprigLunch: Choice of ONE side
  • 10.5” PlateOn 5” sesame seed bun½ 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 sprigLunch: Choice of ONE side
  • 10.5” PlateOn 5” Sesame Seed Bun½ 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 ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner= Choice of TWO sides; parsley sprig garnishLunch = Choice of ONE side
  • 10.5” PlateOn 5” Sesame Seed Bun½ 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 ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner= Choice of TWO sides; parsley sprig garnishLunch = Choice of ONE side
  • Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:12” Bowl5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens1 oz Craisins1 oz Crumbled Gorgonzola cheese½ ozSliced almonds sprinkled2 oz Raspberry vinaigrette
  • Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:12” Bowl5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens1 oz Craisins1 oz Crumbled Gorgonzola cheese½ ozSliced almonds sprinkled2 oz Raspberry vinaigrette
  • Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:12” Bowl8 oz Chicken breast, cooked, sliced and arranged on top of:Classic Caesar salad 6 oz Bed of Romaine Lettuce2 oz “Classic Caesar” Dressing1 oz CroutonsSprinkle shredded Parmesan Cheese
  • Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:12” Bowl8 oz Chicken breast, cooked, sliced and arranged on top of:Classic Caesar salad 6 oz Bed of Romaine Lettuce2 oz “Classic Caesar” Dressing1 oz CroutonsSprinkle shredded Parmesan Cheese
  • 10.5” Plate8 oz filet of wild codSprinkle with paprika before cooking, in butterChoice of TWO sidesLemon wedge2 oz ramekin tartar sauceSprig parsely
  • 10.5” Plate8 oz filet of wild codSprinkle with paprika before cooking, in butterChoice of TWO sidesLemon wedge2 oz ramekin tartar sauceSprig parsley
  • 4” Square of Roman Bread,butterflied top to bottomSpread 2 oz mayonnaise2 pieces romaine lettuce2 slices tomato2 slices of swiss cheese6 oz shaved prime ribServed with a choice of ONE side
  • 4” Square of Roman Bread,butterflied top to bottomSpread 2 oz mayonnaise2 pieces romaine lettuce2 slices tomato2 slices of swiss cheese6 oz shaved prime ribServed with a choice of ONE side
  • 10.5” PlateSix breaded jumbo shrimp (approx 2 oz each)Choice of TWO sides2 oz Ramekin Spicy Cocktail sauceLemon wedgeSprig parsley
  • 10.5” PlateSix breaded jumbo shrimp (approx 2 oz each)Choice of TWO sides2 oz Ramekin Spicy Cocktail sauceLemon wedgeSprig parsley
  • 10.5” Plate4” square Roman Bread, butterfliedSpread with 2 oz mayonnaise2 slices romaine lettuce2 slices tomato4 oz Thin sliced deli-style turkey breast, hickory-smoked2 slices Bacon2 slices Avacado2 slices Swiss cheeseChoice of ONE side
  • 10.5” Plate4” square Roman Bread, butterfliedSpread with 2 oz mayonnaise2 slices romaine lettuce2 slices tomato4 oz Thin sliced deli-style turkey breast, hickory-smoked2 slices Bacon2 slices Avacado2 slices Swiss cheeseChoice of ONE side
  • 10.5” Plate5” sesame-seed bun8 oz Chicken BreastTopped with:1 oz BBQ sauce2 bacon slices1 slice pepperjack cheeseChoice of ONE sideLettuce, Tomato and Onion (NO pickle)
  • 10.5” Plate5” sesame-seed bun8 oz Chicken BreastTopped with:1 oz BBQ sauce2 bacon slices1 slice pepperjack cheeseChoice of ONE sideLettuce, Tomato and Onion (NO pickle)
  • 10.5” Plate9 oz Center-Cut Filet MignonChoice of TWO sidesSprig of ParselySteak Knife
  • 10.5” Plate9 oz Center-Cut Filet MignonChoice of TWO sidesSprig of ParsleySteak Knife
  • 10.5” Plate8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)Choice of TWO sides2 ozRamekin Cantaloupe & Mango SalsaLemon WedgeParsley Sprig
  • 10.5” Plate8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)Choice of TWO sides2 ozRamekin Cantaloupe & Mango SalsaLemon WedgeParsley Sprig
  • 13” Oval PlateOne 8 oz Chicken breastbutterflied and hand-breadedHousemade Red-wine & mushroom Marsala sauce1 oz chopped green onions sprinkled on topChoice of TWO sidesParsley sprigSteak KnifeSprig parsley
  • 13” Oval PlateOne 8 oz Chicken breastbutterflied and hand-breadedHousemade Red-wine & mushroom Marsala sauce1 oz chopped green onions sprinkled on topChoice of TWO sidesParsley sprigSteak KnifeSprig parsley
  • 14 oz Choice RibeyeChoice of 2 sidesServed on 10.5” Porcelain Dinner Plate (World Ultimate China)Sprig of ParsleyRibeye is best known for lots of marbling and flavorAll steaks at Monti’s cooked to orderServe with a knife
  • Served on 10.5” Porcelain Dinner Plate (World Ultimate China)14 oz Choice RibeyeChoice of TWO sidesSprig of ParsleySteak KnifeRibeye is best known for lots of marbling and flavorAll steaks at Monti’s cooked to order
  • Two 6 oz Pork Chops10.5” Dinner PlateChoice of 2 sides, 4 oz eachSprig of Parsley3 oz of hot Caramelized Apples topping on chopsSteak knife on plate
  • 10.5” Dinner PlateTwo 6 oz Pork ChopsChoice of TWO sidesSprig of Parsley3 oz of hot Caramelized Apples topping on chopsSteak knife on plate
  • 12” BowlChoice 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
  • 12” BowlChoice 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
  • 10.5” Plate2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  • 10.5” Plate2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  • 10.5” Plate3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  • 10.5” Plate3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  • 10.5” Plate5 oz filet mignonCheese toast (one piece split diagonally)Lettuce & tomatoChoice of ONE sideSteak Knife
  • 10.5” Plate5 oz filet mignonCheese toast (one piece split diagonally)Lettuce & tomatoChoice of ONE sideSteak Knife
  • 12” Bowl8 oz Fettucine Noodles4 oz Alfredo Sauce8 oz grilled chicken breast, slicedOne slice cheese toast, cut diagonallyChoice of ONE sideSprig parsley
  • 12” Bowl8 oz Fettucine Noodles4 oz Alfredo Sauce8 oz grilled chicken breast, slicedOne slice cheese toast, cut diagonallyChoice of ONE sideSprig parsley
  • 10.5” Plate8 oz farmed Chilean salmon filetChoice of TWO sides2 oz Ramekin mango salsaLemon wedge Parsley sprig
  • 10.5” Plate8 oz farmed Chilean salmon filetChoice of TWO sides2 oz Ramekin mango salsaLemon wedge Parsley sprig
  • 8” Bowl6 oz portion macaroni and cheeseGarnished with one broccoli crown and one carrot stick
  • 8” Bowl6 oz portion macaroni and cheeseGarnished with one broccoli crown and one carrot stick
  • 12” Bowl8” Beef Frank8” Chicago Hotdog Bun4 oz Steak FriesSprig Parsley
  • 12” Bowl8” Beef Frank8” Chicago Hotdog Bun4 oz Steak FriesSprig Parsley
  • 12” BowlTHREE fried tenders (approximately 3 oz each) Solid white breast meatBedded on leaf of romaine lettuce4 oz Steak Fries
  • 12” BowlTHREE fried tenders (approximately 3 oz each) Solid white breast meatBedded on leaf of romaine lettuce4 oz Steak Fries
  • 8” BowlChocolate Brownie w/warm chocolate filling2 scoops vanilla ice cream1 oz peanutsDrizzle with Hershey’s chocolate syrup
  • 8” BowlChocolate Brownie w/warm chocolate filling2 scoops vanilla ice cream1 oz peanutsDrizzle with Hershey’s chocolate syrup
  • 12” Bowl8 oz (approx) servingHome-baked peach cobbler2 scoops cinnamon-swirl ice creamSprinkle with cinnamonDrizzle decoratively with caramel sauceServe with 1 coffee spoon per guestNote: Suggest coffee, cappucino, espresso or an after dinner drink with desserts.
  • 12” Bowl8 oz (approx) servingHome-baked peach cobbler2 scoops cinnamon-swirl ice creamSprinkle with cinnamonDrizzle decoratively with caramel sauceServe with 1 coffee spoon per guestNote: Suggest coffee, cappuccino, espresso or an after dinner drink with desserts.
  • Glass pedestal bowl- 6 ozTwo scoops vanilla ice creamTwo scoops chocolate ice cream1 oz peanutsWhipped creamDrizzle caramel sauceOne cherry
  • Glass pedestal bowl- 6 ozTwo scoops vanilla ice creamTwo scoops chocolate ice cream1 oz peanutsWhipped creamDrizzle caramel sauceOne cherry
  • 8” BowlOne slice of Colossal New York CheesecakeTop with:1 oz Strawberry sauceTouch of whipped cream
  • 8” BowlOne slice of Colossal New York CheesecakeTop with:1 oz Strawberry sauceTouch of whipped cream
  • Menu Photo Album Slideshare Draft

    1. 1. Monti’s La Casa Vieja Menu Item Presentation Specifications<br />by Michael Monti<br />11/6/2009<br />1<br />
    2. 2. Monti’s Standards and Specs<br />This presentation contains our complete menu and proper plate appearance shots<br />If a plate is not correct, REFUSE to take it out of the kitchen!<br />Do not change standards without authorization from the General Manager<br />Our quality must be consistent, every time<br />11/6/2009<br />2<br />
    3. 3. Monti’s Standards and Specs 2<br />Steaks and chops are seasoned with salt, pepper and garlic unless a customer requests them plain. No MSG is used!<br />Become an expert on our menu items--it will make you more effective at upselling by giving you credibility with the guest!<br />If you need information that is not presented here, ask! We want you to know as much as possible about the food we serve.<br />11/6/2009<br />3<br />
    4. 4. Steaks <br />How to recognize the basic cuts of beef served at Monti’s<br />11/6/2009<br />4<br />
    5. 5. Diagram of a Side of Beef<br />11/6/2009<br />5<br />
    6. 6. Beef Quality Grading<br />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 &quot;house brand&quot; to merchandise their beef. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. They generally are termed &quot;No Roll&quot; beef by the industry, because a grade stamp has not been rolled on the carcass. <br />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.<br />11/6/2009<br />6<br />
    7. 7. Tenderloin<br />Monti’suses center cuts<br />11/6/2009<br />7<br />
    8. 8. Filet -- from Tenderloin<br />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.<br />Monti’s serves center cut filet steaks.<br />11/6/2009<br />8<br />
    9. 9. Short Loin<br />Short Loin <br />Steak Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. <br />Note position of Tenderloin in middle<br />11/6/2009<br />9<br />
    10. 10. Sterling Silver Beef<br />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. <br />11/6/2009<br />10<br />
    11. 11. Porterhouse<br />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. <br />11/6/2009<br />11<br />
    12. 12. Rib Eye Steak 14 oz<br />14 oz choice rib eye<br />11&quot; Round Plate3 oz. Fresh VegetablesChoice of Side<br />Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked<br />11/6/2009<br />12<br />
    13. 13. Uncooked Sirloin Cuts<br />Left to Right: <br />8 Oz Sirloin / 12 Oz Sirloin / 16 Oz Special Cut Sirloin<br />11/6/2009<br />13<br />
    14. 14. If You Order Your Steak...<br />VERY RARE--Red and Cold in the Center<br />11/6/2009<br />14<br />
    15. 15. If You Order Your Steak...<br />RARE--Red and Cool in the Center<br />11/6/2009<br />15<br />
    16. 16. If You Order Your Steak...<br />MEDIUM RARE--Red and warm in the Center<br />11/6/2009<br />16<br />
    17. 17. If You Order Your Steak...<br />MEDIUM--Pink and Hot in the Center<br />11/6/2009<br />17<br />
    18. 18. If You Order Your Steak...<br />WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on &quot;Well Done&quot; or &quot;Extra Well Done&quot; steak.<br />11/6/2009<br />18<br />
    19. 19. If You Order Your Steak...<br />VERY WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on &quot;Well Done&quot; or &quot;Extra Well Done&quot; steak.<br />11/6/2009<br />19<br />
    20. 20. Monti’s Nachos<br />11/6/2009<br />20<br />
    21. 21. Monti’s Nachos<br />13” Oval Plate<br />Served on a bed of tortilla chips<br />Topped with:<br />2 oz cheddar cheese, <br />4 oz Whitney’s Cowboy Chili<br />1 oz Chives<br />1 oz Diced Tomatoes<br />2 oz Sour Cream<br />1 oz Jalapenos<br />Ramekin of Salsa (2.5 oz)<br />11/6/2009<br />21<br />
    22. 22. Warm Spinach & Artichoke Dip<br />11/6/2009<br />22<br />
    23. 23. Warm Spinach & Artichoke Dip<br />13” Oval Plate as Base<br />8” Bowl of Warm Spinach & Artichoke Dip<br />Garnish dip with 2 oz Scoop Homemade Guacamole<br />6 oz Tortilla Chips<br />Sprinkle 1 oz Parmesan Cheese<br />Serve with Soup Spoon<br />11/6/2009<br />23<br />
    24. 24. Chips & Salsa for Guacamole<br />11/6/2009<br />24<br />
    25. 25. Chips & Salsa for Guacamole<br />13.5” Oval<br />Bed of tortilla chips<br />7 oz Bowl of Salsa<br />7 oz Bowl homemade guacamole<br />TWO soup spoons<br />11/6/2009<br />25<br />
    26. 26. Chips and Salsa<br />11/6/2009<br />26<br />
    27. 27. Chips and Salsa<br />12” Bowl<br />Bed of Tortilla Chips<br />7 oz Bowl homemade salsa<br />Soup spoon<br />11/6/2009<br />27<br />
    28. 28. Clam Chowder Bowl<br />11/6/2009<br />28<br />
    29. 29. Clam Chowder Bowl<br />8” Bowl<br />10.5” Plate as Base<br />Three packets saltines<br />Soup Spoon<br />Choice of Soup of the Day<br />Sprig Parsley<br />11/6/2009<br />29<br />
    30. 30. Fried Zucchini Slices<br />11/6/2009<br />30<br />
    31. 31. Fried Zucchini Slices<br />8” Bowl<br />12 Zucchini Slices, hand-breaded<br />Over Romaine Leaf<br />2 oz Ramekin of Ranch<br />11/6/2009<br />31<br />
    32. 32. Mozzarella Cheese Sticks<br />11/6/2009<br />32<br />
    33. 33. Mozzarella Cheese Sticks<br />8” Bowl<br />Leaf of Romaine Bed<br />Six sticks (approx 1.5 oz each)<br />2 oz Ramekin Marinara sauce<br />2 oz Ramekin Ranch<br />11/6/2009<br />33<br />
    34. 34. Combo Platter<br />11/6/2009<br />34<br />
    35. 35. Combo Platter<br />13” Oval<br />Romain Leaf bed<br />4 Southwestern Chicken Empanadas<br />3 Mozzarella Cheese Sticks<br />5 Gourmet Onion Rings<br />5 pices Zucchini<br />3 Jalapeno Poppers<br />2 oz Ramekin Marinara<br />2 oz Ramekin Ranch Dressing<br />11/6/2009<br />35<br />
    36. 36. Monti’s Wings (Mild or Hot)<br />11/6/2009<br />36<br />
    37. 37. Monti’s Wings (Mild or Hot)<br />8” Bowl<br />10 Crispy Fried Wings & Drums<br />Toss in Frank’s Hot sauce<br />Serve with 2 carrot sticks and 2 celery sticks<br />2 oz Ramekin Ranch dressing<br />11/6/2009<br />37<br />
    38. 38. Southwestern Chicken Empanadas<br />11/6/2009<br />38<br />
    39. 39. Southwestern Chicken Empanadas<br />8” Bowl<br />Six Southwestern Empanadas<br />Chicken, corn and black beans wrapped in flaky pastry<br />Leaf of Romaine Bed<br />2 oz Ramekin Sour Cream<br />2 oz Ramekin Homemade Salsa<br />11/6/2009<br />39<br />
    40. 40. Chicken Tenders<br />11/6/2009<br />40<br />
    41. 41. Chicken Tenders<br />10.5” Plate<br />5 Tenders (weight 3 oz approximately, each ) white meat breast<br />--Arrange in star shape, on leaf of Romaine<br />Choice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)<br />11/6/2009<br />41<br />
    42. 42. Hayden’s Vegetables Side<br />11/6/2009<br />42<br />
    43. 43. Hayden’s Vegetables Side<br />Warn customers this is spicy-hot due to Jalapenos<br />7&quot; Bread & Butter Plate<br />5 oz Portion of sauteed: <br /><ul><li>Red Onions
    44. 44. Green & Red Bell Peppers
    45. 45. Celery
    46. 46. Mushrooms
    47. 47. Jalapenos</li></ul>11/6/2009<br />43<br />
    48. 48. Shrimp Cocktail<br />11/6/2009<br />44<br />
    49. 49. Shrimp Cocktail<br />Served in 7 oz Stainless Steel Pedestal Bowl<br />Bed of Ice in Bowl<br />1 oz chopped romaine spread on ice<br />Shrimp arranged equally-spaced around rim<br />7” B & B Plate<br />5 jumbo 16-20 shrimp (Vietnam farm-raised)<br />2 oz Ramekin Spicy cocktail sauce in center<br />11/6/2009<br />45<br />
    50. 50. Loaded Baked Potato<br />11/6/2009<br />46<br />
    51. 51. Loaded Baked Potato<br />7” Bread & Butter Plate<br />8 oz Idaho Baked Potato (approx)<br />1 oz scoop butter<br />1 oz shredded cheddar cheese<br />½ oz chopped bacon<br />Salamander to melt<br />11/6/2009<br />47<br />
    52. 52. Mashed Potatoes Side<br />11/6/2009<br />48<br />
    53. 53. Mashed Potatoes Side<br />7&quot; Bread & Butter Plate<br />4 oz Homemade mashed potatoes<br />11/6/2009<br />49<br />
    54. 54. Grilled Onions Side<br />11/6/2009<br />50<br />
    55. 55. Grilled Onions Side<br />7” Bread & Butter Plate<br />5 oz Portion sauteed onions<br />Seasoned with salt, pepper and granulated garlic<br />11/6/2009<br />51<br />
    56. 56. Sauteed Mushrooms<br />11/6/2009<br />52<br />
    57. 57. Sauteed Mushrooms<br />7.25” Bread and Butter Plate <br />5 oz mushrooms<br />Sauteed with butter, granulated garlic, salt and pepper<br />11/6/2009<br />53<br />
    58. 58. Baked Potato Side with Sour Cream & Chives<br />11/6/2009<br />54<br />
    59. 59. Baked Potato Side with Sour Cream & Chives<br />7.25” Bread and Butter Plate<br />8 oz Baked Idaho Potato (approximately) <br />1 oz scoop butter<br />2 oz sour cream in ramekin (sprinkle fresh green onion)<br />11/6/2009<br />55<br />
    60. 60. Caesar Dinner Salad Small<br />11/6/2009<br />56<br />
    61. 61. Caesar Dinner Salad Small<br />Classic dinner Caesar salad <br />8” Bowl<br />4 oz Bed of Romaine Lettuce<br />1 oz “Classic Caesar” Dressing<br />.5 oz Croutons<br />Sprinkle shredded Parmesan Cheese<br />11/6/2009<br />57<br />
    62. 62. Garden Dinner Salad<br />11/6/2009<br />58<br />
    63. 63. Garden Dinner Salad<br />8” Bowl<br />4 oz Bed of Lettuce<br />1 oz Dressing<br />.5 oz Croutons<br />Cheese<br />Tomato<br />Cucumber<br />Onion<br />11/6/2009<br />59<br />
    64. 64. Steamed Seasonal Vegetables Side<br />11/6/2009<br />60<br />
    65. 65. Steamed Seasonal Vegetables Side<br />7” Bread & Butter Plate<br />4 oz Vegetables seasoned with salt, pepper and butter<br />Broccoli and Carrots<br />11/6/2009<br />61<br />
    66. 66. Broccoli Cheese Soup Cup<br />11/6/2009<br />62<br />
    67. 67. Broccoli Cheese Soup Cup<br />Same procedure applies to ALL Soup of the Day selections:<br />7 oz Cup<br />Served with two packets saltine crackers<br />Soup Spoon<br />Place cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plate<br />Soup Of The Day Choices: <br />Monday: Chicken Tortilla Soup<br />Tuesday: Baked Potato Soup<br />Wednesday: Chili<br />Thursday: Broccoli Cheese<br />Friday To Sunday: Clam Chowder<br />Served Daily: Chicken Noodle<br />11/6/2009<br />63<br />
    68. 68. Roman Bread Basket<br />11/6/2009<br />64<br />
    69. 69. Roman Bread Basket<br />Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and salt<br />This is a signature item: If the bread does not meet this standard, do not serve it.<br />Served on 8” wooden basket lined with napkin<br />2 oz Ramekin Butter<br />2 pieces bread per guest on first serving, one piece per guest refills<br />3 pieces for individual/single guests on table<br />If a guest purchases a basket during lunch, EIGHT pieces must be served.<br />11/6/2009<br />65<br />
    70. 70. Steak Fries Side<br />11/6/2009<br />66<br />
    71. 71. Steak Fries Side<br />7” Bread & Butter Plate<br />4 oz Steak Fries<br />Seasoned with Seasonall<br />11/6/2009<br />67<br />
    72. 72. Soup, Salad and Bread<br />11/6/2009<br />68<br />
    73. 73. Soup, Salad and Bread<br />Garden or Caesar Salad<br />Cup of Soup<br />Two Pieces Roman Bread<br />13” Oval Plate<br />Soup Of The Day Choice<br />Soup Spoon<br />11/6/2009<br />69<br />
    74. 74. Side of Spaghetti<br />11/6/2009<br />70<br />
    75. 75. Side of Spaghetti<br />7” Bread & Butter Plate<br />4 oz Spaghetti noodles properly drained for 10 seconds<br />3 oz homemade Monti’s meat sauce<br />Sprinkle of Parmesan Cheese<br />11/6/2009<br />71<br />
    76. 76. Wild Rice Side<br />11/6/2009<br />72<br />
    77. 77. Wild Rice Side<br />7” Bread & Butter Plate<br />4 oz portion wild rice<br />Parsley sprig<br />11/6/2009<br />73<br />
    78. 78. 12 oz New York Strip<br />11/6/2009<br />74<br />
    79. 79. 12 oz New York Strip<br />10.5” Plate<br />12 oz Sterling Silver New York Strip<br />Choice of TWO sides<br />Parsley Sprig<br />Steak Knife<br />11/6/2009<br />75<br />
    80. 80. Prime Rib Cuts<br />11/6/2009<br />76<br />
    81. 81. Prime Rib Cuts<br />10.5” Plate<br />Herb-crusted (rosemary, granulated garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. <br />Four Cuts Available:<br /><ul><li>Lunch 7 oz
    82. 82. Petite 8 oz
    83. 83. Dinner 11 oz
    84. 84. King Cut 16 oz NOTE served on 13” Oval</li></ul>Choice of TWO sides<br />2 oz Ramekin Au Jus<br />2 oz Ramekin Creamy Horseradish (always ask guest if desired)<br />Sprig Parsley<br />Steak Knife<br />11/6/2009<br />77<br />
    85. 85. Chicken & Rib Combo<br />11/6/2009<br />78<br />
    86. 86. Chicken & Rib Combo<br />13” Oval Plate<br />7 rib bones <br />8 oz Chicken Breast<br />Mrs. Klein&apos;s BBQ sauce<br />Choice of TWO sides<br />Parsley Sprig<br />Steak Knife<br />11/6/2009<br />79<br />
    87. 87. 21 oz Porterhouse<br />11/6/2009<br />80<br />
    88. 88. 21 oz Porterhouse<br />13” Oval Plate<br />21 oz Choice Porterhouse<br />Choice of TWO sides<br />Parsley Sprig <br />Steak Knife<br />11/6/2009<br />81<br />
    89. 89. Jim Wells Spaghetti<br />11/6/2009<br />82<br />
    90. 90. Jim Wells Spaghetti<br />12” Bowl<br />8 oz spaghetti noodles<br />6 oz Hayden Vegetables<br />4 oz Marinara Sauce<br />Choice of ONE side<br />11/6/2009<br />83<br />
    91. 91. Spaghetti & Monti’s Meat Sauce<br />11/6/2009<br />84<br />
    92. 92. Spaghetti & Monti’s Meat Sauce<br />12” Bowl<br />8 oz Spaghetti Noodles properly drained for 10 seconds<br />Two 2 oz homemade Monti’s meatballs<br />5 oz homemade meat sauce<br />1 slice cheese toast cut diagonally<br />1 oz sprinkle parmesan cheese<br />11/6/2009<br />85<br />
    93. 93. French Dip <br />11/6/2009<br />86<br />
    94. 94. French Dip <br />Sliced Prime Rib (portion )<br />Melted cheese<br />Au Jus<br />11/6/2009<br />87<br />
    95. 95. Tuscan Chicken Sandwich<br />11/6/2009<br />88<br />
    96. 96. Tuscan Chicken Sandwich<br />10.5” Plate<br />sourdough bread, toasted<br />Bed of arugula spring greens<br />3 oz cold caramelized red onions<br />2 oz cold roasted tomatoes<br />8 oz Grilled chicken breast, <br />2 slices Swiss cheese,<br />Choice of ONE side<br />11/6/2009<br />89<br />
    97. 97. BBQ Baby Back Ribs Half Rack<br />11/6/2009<br />90<br />
    98. 98. BBQ Baby Back Ribs Half Rack<br />10.5” Plate<br />Seven rib bones (pork) Approximate weight 9 oz - varies<br />Seasoned with blackening spice, smoked rub seasoning, liquid smoke<br />Mrs. Klein’s BBQ Sauce<br />Choice of TWO sides<br />Sprig of Parsely<br />Steak Knife<br />11/6/2009<br />91<br />
    99. 99. Top Sirloin 12 oz<br />11/6/2009<br />92<br />
    100. 100. Top Sirloin 12 oz<br />10.5” Plate<br />12 oz Sterling Silver Top Sirloin<br />Choice of TWO sides<br />Parsley Sprig<br />Steak Knife<br />11/6/2009<br />93<br />
    101. 101. Petite Filet Mignon<br />11/6/2009<br />94<br />
    102. 102. Petite Filet Mignon<br />10.5” Plate<br />7 oz center-cut filet mignon<br />Choice of TWO sides<br />Sprig Parsley<br />Steak Knife<br />11/6/2009<br />95<br />
    103. 103. Casa Burger - Dinner<br />11/6/2009<br />96<br />
    104. 104. Casa Burger - Dinner<br />Pictured with and without cheese<br />10.5” Plate<br />5” Sesame Seed Bun<br />½ Pound Angus Beef Burger Patty<br />Served with Lettuce, Tomato, Onion & Pickle Spear<br /><ul><li>Even if ordered with no bun / “low carb”
    105. 105. Except when guest specifies otherwise</li></ul>Choice of TWO sides<br />Sprig of Parsley <br />11/6/2009<br />97<br />
    106. 106. Low Carb Burger Example<br />Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection.<br />11/6/2009<br />98<br />
    107. 107. Mushroom & Swiss Burger<br />11/6/2009<br />99<br />
    108. 108. Mushroom & Swiss Burger<br />½ lb Angus burger cooked to order<br />Topped with sautéed mushrooms & Swiss cheese<br />Lettuce, tomato, onion & pickle spear<br />11/6/2009<br />100<br />
    109. 109. Guacamole Burger<br />11/6/2009<br />101<br />
    110. 110. Guacamole Burger<br />10.5” Plate<br />On 5” sesame seed bun<br /><ul><li>½ lb Angus beef burger, cooked to order topped with:
    111. 111. 2 oz scoop homemade guacamole,
    112. 112. 1 slice pepper jack cheese, </li></ul>One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)<br />Dinner: Choice of TWO sides, parsley sprig<br />Lunch: Choice of ONE side<br />11/6/2009<br />102<br />
    113. 113. Full Monti Burger<br />11/6/2009<br />103<br />
    114. 114. Full Monti Burger<br />10.5” Plate<br />On 5” Sesame Seed Bun<br />½ lb Angus beef burger, Cooked to order, <br />Topped with:<br /><ul><li> 1oz BBQ sauce,
    115. 115. 2 slices bacon,
    116. 116. 1 slice cheddar,
    117. 117. 1 slice pepper Jack cheese
    118. 118. 2 gourmet hand-breaded onion rings</li></ul>Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)<br />Dinner= Choice of TWO sides; parsley sprig garnish<br />Lunch = Choice of ONE side<br />11/6/2009<br />104<br />
    119. 119. Monti’s Signature Salad with Filet Steak<br />11/6/2009<br />105<br />
    120. 120. Monti’s Signature Salad with Grilled Chicken<br />11/6/2009<br />106<br />
    121. 121. Monti’s Signature Salad with Filet Steak<br />Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:<br />12” Bowl<br />5 oz filet mignon broiled to order, sliced and arranged on top <br />6 oz Spring Mix greens<br />1 oz Craisins<br />1 oz Crumbled Gorgonzola cheese<br />½ oz Sliced almonds sprinkled<br />2 oz Raspberry vinaigrette<br />11/6/2009<br />107<br />
    122. 122. Classic Caesar Salad with Grilled Chicken<br />11/6/2009<br />108<br />
    123. 123. Classic Caesar Salad with Grilled Chicken<br />Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:<br />12” Bowl<br />8 oz Chicken breast, cooked, sliced and arranged on top of:<br />Classic Caesar salad <br />6 oz Bed of Romaine Lettuce<br />2 oz “Classic Caesar” Dressing<br />1 oz Croutons<br />Sprinkle shredded Parmesan Cheese<br />11/6/2009<br />109<br />
    124. 124. Broiled Filet of Cod<br />11/6/2009<br />110<br />
    125. 125. Broiled Filet of Cod<br />10.5” Plate<br />8 oz filet of wild cod<br />Sprinkle with paprika before cooking, in butter<br />Choice of TWO sides<br />Lemon wedge<br />2 oz ramekin tartar sauce<br />Sprig parsley<br />11/6/2009<br />111<br />
    126. 126. Roast Beef Sandwich<br />11/6/2009<br />112<br />
    127. 127. Roast Beef Sandwich<br />4” Square of Roman Bread, butterflied top to bottom<br />Spread 2 oz mayonnaise<br />2 pieces romaine lettuce<br />2 slices tomato<br />2 slices of swiss cheese<br />6 oz shaved prime rib<br />Served with a choice of ONE side<br />11/6/2009<br />113<br />
    128. 128. Fried Shrimp Platter<br />11/6/2009<br />114<br />
    129. 129. Fried Shrimp Platter<br />10.5” Plate<br />Six breaded jumbo shrimp (approx 2 oz each)<br />Choice of TWO sides<br />2 oz Ramekin Spicy Cocktail sauce<br />Lemon wedge<br />Sprig parsley<br />11/6/2009<br />115<br />
    130. 130. Smokin’ Roman Sandwich<br />11/6/2009<br />116<br />
    131. 131. Smokin’ Roman Sandwich<br />10.5” Plate<br />4” square Roman Bread, butterflied<br />Spread with 2 oz mayonnaise<br />2 slices romaine lettuce<br />2 slices tomato<br />4 oz Thin sliced deli-style turkey breast, hickory-smoked<br />2 slices Bacon<br />2 slices Avacado<br />2 slices Swiss cheese<br />Choice of ONE side<br />11/6/2009<br />117<br />
    132. 132. Southwest Chicken Sandwich<br />11/6/2009<br />118<br />
    133. 133. Southwest Chicken Sandwich<br />10.5” Plate<br />5” sesame-seed bun<br />8 oz Chicken BreastTopped with:<br />1 oz BBQ sauce<br />2 bacon slices<br />1 slice pepperjack cheese<br />Choice of ONE side<br />Lettuce, Tomato and Onion (NO pickle)<br />11/6/2009<br />119<br />
    134. 134. 9 oz Large Filet Mignon<br />11/6/2009<br />120<br />
    135. 135. 9 oz Large Filet Mignon<br />10.5” Plate<br />9 oz Center-Cut Filet Mignon<br />Choice of TWO sides<br />Sprig of Parsley<br />Steak Knife<br />11/6/2009<br />121<br />
    136. 136. Broiled Filet of Mahi-Mahi<br />11/6/2009<br />122<br />
    137. 137. Broiled Filet of Mahi-Mahi<br />10.5” Plate<br />8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)<br />Choice of TWO sides<br />2 oz Ramekin Cantaloupe & Mango Salsa<br />Lemon Wedge<br />Parsley Sprig<br />11/6/2009<br />123<br />
    138. 138. Chicken Marsala<br />11/6/2009<br />124<br />
    139. 139. Chicken Marsala<br />13” Oval Plate<br />One 8 oz Chicken breast butterflied and hand-breaded<br />Housemade Red-wine & mushroom Marsala sauce<br />1 oz chopped green onions sprinkled on top<br />Choice of TWO sides<br />Parsley sprig<br />Steak Knife<br />Sprig parsley<br />11/6/2009<br />125<br />
    140. 140. 14 oz Ribeye Steak<br />11/6/2009<br />126<br />
    141. 141. 14 oz Ribeye Steak<br />Served on 10.5” Porcelain Dinner Plate (World Ultimate China)<br />14 oz Choice Ribeye<br />Choice of TWO sides<br />Sprig of Parsley<br />Steak Knife<br />Ribeye is best known for lots of marbling and flavor<br />All steaks at Monti’s cooked to order<br />11/6/2009<br />127<br />
    142. 142. Pork Chop Dinner<br />11/6/2009<br />128<br />
    143. 143. Pork Chop Dinner<br />10.5” Dinner Plate<br />Two 6 oz Pork Chops<br />Choice of TWO sides<br />Sprig of Parsley<br />3 oz of hot Caramelized Apples topping on chops<br />Steak knife on plate<br />11/6/2009<br />129<br />
    144. 144. Shrimp Scampi<br />11/6/2009<br />130<br />
    145. 145. Shrimp Scampi<br />12” Bowl<br />Choice of ONE side (4 oz) (Because noodles are considered a starch side)<br />On bed of 8 oz Alfredo Pasta<br />(approximately 4 oz homemade scampi sauce)<br />8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised)<br />Sprinkle parsley, top with sprig<br />11/6/2009<br />131<br />
    146. 146. Beer Battered Fish & Chips Lunch<br />11/6/2009<br />132<br />
    147. 147. Beer Battered Fish & Chips Lunch<br />10.5” Plate<br />2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)<br />4 oz of “Chips” = Monti’s Steak Fries<br />2 oz Ramekin Tartar Sauce<br />2 oz Ramekin Ketchup for Chips, if guest requests<br />1 Wedge Lemon<br />Parsley Sprig<br />11/6/2009<br />133<br />
    148. 148. Beer-Battered Fish & Chips Dinner<br />11/6/2009<br />134<br />
    149. 149. Beer-Battered Fish & Chips Dinner<br />10.5” Plate<br />3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)<br />4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side<br />2 oz Ramekin Tartar Sauce<br />2 oz Ramekin Ketchup for Chips, if guest requests<br />1 Wedge Lemon<br />Parsley Sprig<br />11/6/2009<br />135<br />
    150. 150. Lunch Filet Mignon Steak <br />11/6/2009<br />136<br />
    151. 151. Lunch Filet Mignon Steak <br />10.5” Plate<br />5 oz filet mignon<br />Cheese toast (one piece split diagonally)<br />Lettuce & tomato<br />Choice of ONE side<br />Steak Knife<br />11/6/2009<br />137<br />
    152. 152. Fettucini Alfredo<br />11/6/2009<br />138<br />
    153. 153. Fettucini Alfredo<br />12” Bowl<br />8 oz Fettucine Noodles<br />4 oz Alfredo Sauce<br />8 oz grilled chicken breast, sliced<br />One slice cheese toast, cut diagonally<br />Choice of ONE side<br />Sprig parsley<br />11/6/2009<br />139<br />
    154. 154. Salmon Filet Dinner<br />11/6/2009<br />140<br />
    155. 155. Salmon Filet Dinner<br />10.5” Plate<br />8 oz farmed Chilean salmon filet<br />Choice of TWO sides<br />2 oz Ramekin mango salsa<br />Lemon wedge <br />Parsley sprig<br />11/6/2009<br />141<br />
    156. 156. Child’s Macaroni and Cheese<br />11/6/2009<br />142<br />
    157. 157. Child’s Macaroni and Cheese<br />8” Bowl<br />6 oz portion macaroni and cheese<br />Garnished with one broccoli crown and one carrot stick<br />11/6/2009<br />143<br />
    158. 158. Child’s Hot Dog<br />11/6/2009<br />144<br />
    159. 159. Child’s Hot Dog<br />12” Bowl<br />8” Beef Frank<br />8” Chicago Hotdog Bun<br />4 oz Steak Fries<br />Sprig Parsley<br />11/6/2009<br />145<br />
    160. 160. Child’s Chicken Tenders<br />11/6/2009<br />146<br />
    161. 161. Child’s Chicken Tenders<br />12” Bowl<br />THREE fried tenders (approximately 3 oz each) Solid white breast meat<br />Bedded on leaf of romaine lettuce<br />4 oz Steak Fries<br />11/6/2009<br />147<br />
    162. 162. Chocolate Explosion<br />11/6/2009<br />148<br />
    163. 163. Chocolate Explosion<br />8” Bowl<br />Chocolate Brownie w/warm chocolate filling<br />2 scoops vanilla ice cream<br />1 oz peanuts<br />Drizzle with Hershey’s chocolate syrup<br />11/6/2009<br />149<br />
    164. 164. Peach Cobbler for Two<br />11/6/2009<br />150<br />
    165. 165. Peach Cobbler for Two<br />12” Bowl<br />8 oz (approx) serving Home-baked peach cobbler<br />2 scoops cinnamon-swirl ice cream<br />Sprinkle with cinnamon<br />Drizzle decoratively with caramel sauce<br />Serve with 1 coffee spoon per guest<br />Note: Suggest coffee, cappuccino, espresso or an after dinner drink with desserts.<br />11/6/2009<br />151<br />
    166. 166. Cheesecake Topped with Strawberry Sauce<br />11/6/2009<br />152<br />
    167. 167. Cheesecake Topped with Strawberry Sauce<br />8” Bowl<br />One slice of Colossal New York Cheesecake<br />Top with:<br />1 oz Strawberry sauce<br />Touch of whipped cream<br />11/6/2009<br />153<br />

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