Employee Folder Checklist

Transcription

Employee Folder Checklist
___ W-4
___ I-9
___ Medical Notification Letter (signed by employee)
___ Company Safety Policy (signed by employee)
___ New Employee Safety Orientation Checklist
___ Affirmation of Legal Work Status (filled out by MGR)
___ Training Manual Sign Off Sheet: Sexual Harassment Policy,
Responsible Liquor Service, Confidentiality/Professionalism and
Employee Manual. (signed by employee)
___ Photo copy of Identification provided for I-9
___ Schedule Availability Form
___ Sit down, one-on-one with manager.
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2
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Training Schedule and Syllabus
Orientation:
Paperwork and Basic information: Tour the restaurant, meet staff and managers, fill out all necessary
paperwork, set training schedule.
Observation shift with Chef Expo: See, and taste all of our dishes, learn garnishes, preparation and
ingredients.
Day 1:
Department Training: Shadow a staff trainer; learn basics, policies, procedures, and terminology,
phone etiquette.
Take Test #1: General Info, Employee Manual, Appetizers, Seating Chart
Day 2:
Department Training: Shadow staff trainer, perform basic duties with trainer assistance.
Review Test #1: with your staff trainer, correct mistakes.
Take Test #2: Soups, Salads, Sides, Sandwiches.
Day 3:
Department Training: Perform all duties with a trainer assistance.
Take Test #3: Entrees, Daily Specials, Desserts, Allergy Procedures
Day 4:
Department Training: Perform all duties with a trainer shadowing.
Take Test #4: Bar. Brunch, Kids
Day 5:
Department Training: Perform all duties with a trainer shadowing.
Take Test #5: Comprehensive
Manager Review: Sit down with manager, go over tests and training. Servers will have a manager
service.
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Schedule Availability Form
Name:
How many shifts would you like to work a week?
Today’s Date:
Date Effective:
Please mark off which days and times you need off for school or your other
job. Mark them by writing ‘school’ or ‘other job’.
Example:
MON
AM
PM
TUES
WED
THURS
School
School
Other
8am-2pm 10am-5pm Job
10am-3pm
Other
Job
6pm
MON
TUES
WED
FRI
SAT SUN
School
8am-1pm
Other
Job
4pm
THURS
FRI
SAT SUN
AM
PM
Please list any other time commitments you may have that would affect the
schedule making.
If you have any questions, please see a manager.
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EMPLOYEE NOTIFICATION LETTER
TO:
All Employees
FROM:
Emily Biederman
DATE:
9/21/2007
SUBJECT:
Designated Medical Provider for Work Related Injuries and Illnesses.
Effective immediately, all employees must obtain treatment of work-related injuries and illnesses
from: Concentra Medical Centers –CO - Downtown
Location of Clinic: 1730 Blake St. Suite 100, Denver CO., 80202
The phone number is: 303-296-2273
OR
Kaiser – On The Job – Skyline
Location of Clinic:
1375 E. 20th Ave., Denver CO., 80205
The Phone number is: 303-283-2588
In the event of a life-or-limb-threatening emergency, the insured employee will be sent to the nearest
emergency medical facility. The medical provider designated above must provide all follow-up care.
If an unauthorized medical provider treats an employee, the employee will be responsible for payment
of said treatment.
All employees must sign below, acknowledging this company policy.
I have read and am fully aware of the organization’s policy regarding medical treatment for
work-related injuries and illnesses.
Name of Employee:
Date:
Signature of Employee:
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NEW EMPLOYEE ORIENTATION CHECKLIST
Employee Name:
Date of Hire:
Employee #:
Supervisor: Bobby Anderson
The new/transfer employee and supervisor must initial the following items.
Supervisor
1.
I have read and/or someone has explained to me the safety
rules for the organization and any specific rules for the jobsite.
2.
I have been shown where the jobsite facilities are i.e., drinking
water, and restroom.
3.
I know where the first aid station is and where first aid kits are
located.
4.
I am familiar with the location of hazards on the jobsite.
5.
I have received instruction on the use of fire extinguishers and
their location.
6.
I understand I must report all injuries to my supervisor
immediately and/or any other claims management procedures.
7.
I am familiar with my job assignment and any tasks I am
expected to perform.
8.
I understand what HAZCOM is and the location of the MSDS
file.
9.
The company disciplinary policies have been explained to me.
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I have been issued the following equipment (initial if issued)
(specify)
None at this time
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I have read and signed the Designated Medical Provider
form.
Employee
EMPLOYEE SIGNATURE : ________________________________________ DATE:
SUPERVISOR SIGNATURE:________________________________________DATE:
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AFFIRMATION OF LEGAL WORK STATUS
Pursuant to Colorado Revised Statute 8-2-122
Employee Name: _______________________________________________ __________
Last
First
Middle
Date of Birth
Social Security Number: ______-_______-________ Date of Hire:_________________
In accordance with Colorado Revised Statute 8-2-122, I have:
_____ examined the legal work status of the above named employee.
_____ retained file copies of the documents required by 8 U.S.C. sec. 1324a.
_____ not altered or falsified the employee’s identification documents.
_____ not knowingly hired an unauthorized alien.
Employer Name / Designated Representative:___________________________________
__________________________________________ ______________________
Signature
Date
__________________________________________ ______________________
Official Title
Employer Phone Number
CRS 8-2-122 (2) On and after January 1, 2007, within twenty days after hiring a new employee, each
employer in
Colorado shall affirm that the employer has examined the legal work status of such newly-hired
employee and has
retained file copies of the documents required by 8 U.S.C. sec. 1324a; that the employer has not altered
or falsified
the employee’s identification documents; and that the employer has not knowingly hired an
unauthorized alien.
The employer shall keep a written or electronic copy of the affirmation, and of the documents required
by 8 U.S.C.
sec. 1324a, for the term of employment of each employee.
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This affirmation and the documents required by 8 U.S.C. sec. 1324 (copies or electronic copies)
will be retained for the duration of the above named individual’s employment.
Name:
Date:
Quiz #1
Employee Manual, Apps & Floor Chart
1.
What is the address, phone number, fax number and web address for Steuben’s?
1.
What are our hours of operation?
2.
What days and times do we serve brunch?
3. Who are the chefs are where are they from?
4. Who are the managers and where are they from?
5. Who were the architects of Steuben’s? Who designed the logo?
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6. Who are the owners? What other restaurant do they own? What is the phone number, address
and website for that restaurant?
7. What is our dress code?
8.
What are Steuben’s Alcohol policies and employee discounts:
a.
Shift Drink
b. Personal Time
9.
Please Describe the company dining policies and employee discounts:
a.
When dining at Steuben’s
b. When dining at Vesta:
10. What items are not available for discount at either restaurant?
a.
When dining at Steuben’s
b. When dining at Vesta:
11. What is our Shrimp and Grits and what is served with it?
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12. Describe the Rhode Island Calamari. How many ounces of calamari are in an order?
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13. How many deviled eggs are served per order? What are the ingredients in the deviled egg mixture?
14. What sauce is on our Chicken Wings, and how many are there per order?
15. What are the ingredients in the Baked Meatballs. How are they served? How many per order?
16. Describe the Crab Cakes? How many per order? What sauces are they served with?
17. Describe the Fried Cheese. How is it served?
18. How is the Fried Corn prepared? How many pieces come on the appetizer? What butter is it
served with? How is it garnished?
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19. Please fill out the Table numbers and bar position numbers on the chart below:
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Name:
Date:
Quiz #2
Soups, Salads, Sides, Sandwiches
1.
What is the portion size of the Tortilla Soup, what are the ingredients and how is it garnished?
2. What soups do we do by the cup?
3. Describe our French onion soup.
4. What are hush puppies and what are the ingredients?
5. Describe the Green Chili Stew. What is it garnished with?
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6. Explain the cubano sandwich, where it’s from and how it’s made? What sauce is it served with?
What are the ingredients of that sauce?
7. Describe the Cheese Steak. What cheeses are in the sauce? What type of roll is it on?
8. What is the portion size of the tomato soup, what are the ingredients and how is it garnished?
Please describe the ingredients and dressings in our salads:
9. Greek:
10. Cobb:
11. Tuna Nicoise:
12. Caesar:
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13. Tomato Mozzarella/Beet (seasonal:
14. How is the BBQ Brisket Entrée prepared and served? How is the sandwich served?
15. Describe the Green Chili Cheeseburger. Where did it originate?
16. What is our method for making Pulled Pork and how do we serve it?
17. What are the ingredients in a Lobster Roll, and what is the bread it is served on?
18. What are the ingredients in the Breakfast Burrito?
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Describe these sides:
19. Cole slaw:
20. Mashed Potatoes:
21. Sautéed vegetables
22. baked beans
23. biscuit
24. house salad
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Name:
Date:
Quiz #3
Entrees, Daily Specials, Desserts, Allergy Procedures
1.
Describe the Spicy Linguini. What is it served with?
2. What flavor milkshakes and malts do we have?
3. How many ounces of spaghetti come in the entrée? How many meatballs come in an order? How
many ounces are the meatballs?
4. Describe the pan roasted chicken.
5. What are our vegetarian Entrée options?
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6. Describe our Fried Chicken. What sides is it served with?
7. Describe the how the season braise is prepared and served. What cut of meat do we use?
Describe the following desserts:
8.
Matty’s Wacky Apple:
9. Coconut Cake:
10. Peach Cobbler:
11. Butterscotch Pudding:
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12. Please explain our allergy procedure in detail.
13. Describe the Trout Amandine.
14. What comes on the Barbecue Brisket Entrée?
15. How is the Skirt Steak prepared? To what temperature is it cooked? What is it served with?
16. How many ounces are in our Mac and Cheese? What cheeses are in the béchamel? What is it topped
with?
17. Describe the Memphis Baby Back Ribs. What is the portion size ? The sides?
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18. Please list and describe our nightly Specials:
a.
Mon
b. Tue
c.
Wed
d. Thu
e.
Fri
f.
Sat
g.
Sun
19. Describe the Vegetarian Chili Relleno.
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Name:
Date:
Quiz # 4
Bar, Brunch, Kids
1.
Explain in detail the Eggs Benedict and what other types of bennies do we serve and what comes on
them? What temperature do we cook the eggs?
2. Where do our bagels come from? What comes on the lox plate?
3. What are Huevos Rancheros and what comes on ours?
4. What comes on the basic breakfast?
5. What are the toast, breakfast meat and egg options we have?
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6. What is Tom Collins?
7. How is the French toast prepared?
8. What seasoning do we put on our hash browns?
9. What is on the egg sandwich? What type of bread is it served on?
10. What comes on the brunch Chicken Fried Steak?
11. What is in the Raspberry Lime Rickey?
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12. What is in The Mai Tai?
13. What is the story behind the Moscow Mule? What are the ingredients? What is it served in?
14. List all the can beers. All the bottle beers.
15. What are all of the well liquors?
16. What comes on all kids menu plates?
17. How many piece’s come in the kid’s menu portion of chicken fingers?
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18. What comes on the kid’s menu hotdog? What bun is it served on?
19. What comes on the kid’s menu burger? How many ounces is the kid’s burger?
20. What is the price of the regular kids menu? What is the price of the Brunch kids menu?
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Name:
Date:
Quiz # 5
The Whole Nut
1.
What is on the regular kids menu? What are the options with each kids entrée?
2. What are the three breakfast items available on the brunch kids menu?
3. Please describe the Clam Chowder/Gazpacho (seasonal):
4. Describe the French Onion Soup:
5. Describe our Cheeseburger. How many ounces? What is the seasonings do we use in the Ground
Beef?
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6. Describe the Chicago Dog:
7. What are our vegetarian menu options? Vegan?
8. Describe the Herb Roasted Chicken:
9. Describe the Salmon entree:
10. What flavors of milkshakes and malts do we offer?
11. What did this building used to be?
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12. Describe the Steuben’s Skillet:
13. What are our Breakfast Meat and Toast options?
14. Describe the Cast Iron French Toast:
15. Describe the Truckstop Chocolate cake?
16. What cheeses are on the grilled cheese?
17. Describe how our Steuben’s Fries are prepared and served:
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18. Describe the Matty’s Wacky Apple:
19. Where do our Cakes and Cupcakes come from?
20. Please give us your honest feedback about your training and your experience here so far. Are you
ready?
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“The simple fact is you cannot serve ‘authentic’ foreign food in the United States…it
takes both a physical, and an emotional environment to create a national cuisine. When
ethnic cuisines land on these shores…it’s all American food. And that’s just fine and dandy
with me.”
David Rosengarten’s
It’s All American Food: The Food We Really Eat, the Dishes We Will Always Love
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EMPLOYEE MANUAL
More Quotes and Excerpts from David Rosengarten’s
It’s All American Food: The Food We Really Eat, the Dishes We Will Always Love
“(American Food)…revisits and reinvents all those foods from our grandmothers’ kitchens
that we once found mildly embarrassing. For some time now, happily, we have been
returning home, discovering not only the potency of American regional and home cooking
of the past but also the unexpected foods that have arrived on our shores over the past
hundred years---and will be shaping the way we think about American cooking for some
time to come.”
“Why must we feel guilty about using crowd-pleasing convenience products? We use them
in cooking for ourselves, but when company is expected, out comes the Cuisinart. Does it
really make sense to jump through contorted gastronomic hoops to impart a small bit of
fresh garlic flavor to a sauce when you can simply sprinkle on a little garlic powder? Let
your taste buds find the difference…when used properly, these ingredients are among
the elements that made this country’s cooking great.”
On Hellmann’s Mayonnaise
“Can you imagine a tuna salad sandwich made with homemade mayo? I’m not saying it would
be bad, I’m all for it, but the stiffer American Hellmann’s version, with a less pronounced
oily taste is much better suited for the delicious kinds of salads and sandwiches that we
make in this country.”
On Heinz Ketchup
Can you imagine a hamburger without ketchup on it, particularly the kind of rich, sweet,
tomatoey stuff exemplified by Heinz ketchup? I’ve liked many a homemade ketchup, but
they’re always different from Heinz, usually mucked up a bit, never as simply satisfying
on a burger.”
“I’ve had it with screening out ‘gastronomically incorrect’ ingredients. It’s silly. I now feel
like this: If it tastes good, USE IT.”
“These days, I think it’s more important than ever to preserve our informal, down-home
traditions. For what you can get in the fancy restaurants of New York, Chicago, Las
Vegas, and San Francisco, is not awfully different anymore from what you can get in the
fancy restaurants of Paris, Madrid, Tokyo, and Sydney! What you cannot get outside the
United States is American barbecue, Maryland crab feasts, Chicago hot dogs, Santa Fe
comfort food, Pacific Northwest salmon roasts, Cal-Mex burritos and tacos, delicious pies
and cakes.”
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What are your first three food and drink related visits when you head to your childhood
hometown? What do you order? Fried Clams from Kelly’s? Supreme Sauce from Raynor’s?
A slice from Joe’s? A take out order of a green-chili cheeseburger from The Owl Cafe?
Maybe it’s that hot dog from Pink’s or those sticky ribs from Thelma’s. Or do you head
home for a bowl of Mom’s chicken soup and brisket? We return to these classic spots for
the comfort, the subtly unique flavor, the consistency, the familiarity, and the memories
of both the food and the experience. Only one place can set the standard for certain
foods. Lovers of food have their own “greatest hits collection.” We yearn for that
blissful moment that uses the powers of food, smell, sight, taste, and memory to take us
to a happy place; that after school hangout, the corner deli, the pizza place and
sometimes even Mom’s kitchen.
Steuben’s is named after a restaurant in Boston that Josh’s Great Uncles, Max and Joe
opened in 1945. Steuben’s became a famous Boston restaurant, nightclub, and hotspot
from the 1940’s to the 1960’s on Boylston Street. The Vienna Room, The Cave, and The
Blue Room were all part of the Steuben’s space and hosted Big Bands, Jazz Bands, Swing
Bands, The Rat Pack, Proms and Sweet Sixteen’s. In its prime, Steuben’s was the center
of the Boston dining and nightlife scene.
Steuben’s, Denver, is a restaurant that respects the history of its name and the core
ingredients of the American Regional classics we have attempted to recreate. These
dishes are America’s cuisine and American’s interpretations of the dishes of our diverse
cultural heritage. We have enjoyed the endless debates, opinions, stories, research,
consultations and food memories that have led us to the opening version of the Steuben’s
menu. Eat at Steuben’s. Take-Out from Steuben’s. Drink at Steuben’s. Feel at home, in
Denver, at Steuben’s.
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Steuben’s Specifics:
Location:
523 East 17th Avenue
Denver, Colorado 80203
Phone:
303.830.1001
kitchen: 303.830.0170
Fax:
303.830.6909
Website:
Steubens.com
Owners:
Josh and Jennifer Wolkon
Chefs:
Matt Selby, Chef/Partner of Steuben’s & Vesta Dipping Grill (Denver)
Brandon Biederman, Executive Chef (Chicago, IL)
Josh Kaufman, Sous Chef (Denver, CO)
Cliff Blauvelt, Sous Chef (Houston, TX)
Morgan Gabriel Sous Chef (Denver, CO)
Fred Locklear, Sous Chef (Wisconsin)
Managers:
David Zahradnik, General Manager (Iowa)
Gina Gerstner-Selby, Manager (Denver)
Jeff Guzzo, Manager (Chicago, IL)
Randy Layman, Bar Manager (Lakewood, CO)
Jason Anderson, part-time manager (Lakewood, CO)
Hours of Operations:
Monday – Friday open at 11 am
Saturday – Sunday open at 10 am – 3 pm(brunch), 3 to 5 small menu, regular menu
starting at 5 pm
Sunday – Thursday close at 11 pm
Friday – Saturday close at 12 am
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WHO WE ARE…WHY WE ARE HERE
Steuben’s was created to fill a void in the Denver dining scene. Starting 1997, Vesta
Dipping Grill has consistently been considered one of Denver’s best restaurants. Every
year we would talk about what to do next. It took us nine years to develop the team and
a concept that we all felt excited about in terms of food, creativity and location. We
could recreate Vesta in the suburbs or in another city. We could further tap on the
cuisine of Vesta in a different environment. We discussed small plates, pizza, and BBQ.
We made lists of our favorite restaurants and foods. Rarely did these lists include the
critics “top ten,” rather they included places like Pete’s Kitchen, Taco de Mexico, Tom’s
Home Cookin’, Brother’s BBQ, Fontana’s Chicago Subs, The Chicago Hot Dog Stand,
Patsy’s, Pagliacci’s, Jerusalem, and The Cherry Cricket. We realized we all love this food
because it is simple, flavorful, and what we crave at the end of the day. It reminded us
of home. The environment was comfortable. We knew exactly what to expect.
We decided to open a restaurant that was our top ten…Food that is always attainable and
approachable. Food that does not change with the trends. Foods that are always there
and always will be. Steuben’s menu is simple, straightforward, and affordable. We took
all of our individual backgrounds and the foods we grew up with and began trying to
recreate them. We learned that though these foods seem simple, everybody has very
strong standards and opinions on many of these dishes. We have been testing these
recipes for over a year and it has been challenging to find that perfect taste that pleases
everyone. Through guest and staff feedback we intend to continue to tweak these
preparations to make the greatest common denominator happy. We hope Steuben’s will
become a regular stop for a business lunch, take-out for the family, a milk-shake, a hot
dog, a pre-concert dinner, an afternoon snack, a date, or any other occasion that might
normally bring you to the local diner or tavern… only the food at Steuben’s will be the
reason you come back. We are excited to open our second restaurant, grow our Vesta
family with a sister restaurant, and bring Denver another restaurant they can call their
own.
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STEUBEN’S
EMPLOYEE MANUAL
Welcome to Steuben’s. We are a unique, positive, and independent restaurant
environment with a group of people who are dedicated to maintaining the highest possible
standards at all times in areas of service and fun. If we are not enjoying ourselves,
chances are our guests are not enjoying themselves either. You have been hired because
your energy, personality, intelligence, and past experiences lend themselves to the type
of dining experience we are creating for our guests at Steuben’s.
The Steuben’s mission is to provide a unique experience that positively appeals to all of
the human senses. We are not just another restaurant, we are an experience. In
carrying out our day-to-day business we strive to:
1. Treat our employees with respect, maturity, fairness, and as friends.
2. Fill a dining void in Denver by offering a new destination for guests who want a
quality dining experience without the fuss, prices, inexplicable menu items,
pretentiousness, or dress codes of other restaurants in town. Steuben’s is a new
classic café. The level of service is high, the quality of food is amazing, but the
atmosphere and vibe is that of the local diner or neighborhood tavern. Steuben’s
serves real American food, true to its origin and respectful of its ingredients.
3. Be considered a responsible, environmentally conscience business in our community
by joining all neighborhood associations and abiding by any good neighbor policy.
Steuben’s is a welcomed and valuable addition to the Up-Town atmosphere. We
participate in dozens of local charity events, as well as donate to hundreds of
others. Additionally, we annually support The Liver Foundation, Share our
Strength, Project Angel Heart, The Spot, Winners of a National Philanthropy
Award in 2009 and a variety of other worthwhile and well-organized community
fundraisers.
This manual will provide you with much of the technical information you need to perform
quality work here at Steuben’s.
This is not a book of laws and will not be treated as such. It is simply a set of reasonable
guidelines necessary to make sure everybody is working together towards the same goals.
Most of these guidelines are common sense.
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Give and Take
Steuben’s was created as an escape both for the employees and guests. It is our goal
that we all enjoy working here while making money. Insight, opinions, contributions,
suggestions, or any other synonym for communication is welcome to make this a fun place
to work. We realize working at Steuben’s is not the lifelong dream of many of our
employees and for many it is a means to an end in the pursuit of another dream. We
support outside interests, goals, and other jobs, but ask that when you are here, you
make Steuben’s and our guests your number one priority. We try to provide as many
benefits as possible to our employees, while creating a chill atmosphere to work in. In
return we hope that our staff will go above and beyond in their responsibilities here. It
should be understood that breaking a box down, plunging a toilet, dusting a light, calling a
cab for a guest, grabbing ice for the bar, or filling in on a host shift are all just simple
examples of what it means to be a multifaceted and valuable staff member. We expect
this from all of our employees and in return we provide a fun, relaxed, profitable place to
work with many fringe benefits. Give and take.
Our Commitment to You
Steuben’s is an equal opportunity employer. Any employee’s age, sex, national origin, race,
color, sexual orientation or religious affiliation has no bearing on Steuben’s policies on
hiring, promotion, rate of pay, benefits or dismissal.
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SEXUAL HARASSMENT POLICY OF STEUBEN’S
INTRODUCTION
It is the goal of Steuben’s to promote a work place that is free of sexual harassment.
Sexual harassment of employees occurring in the workplace or in the setting in which
employees may find themselves in connection with their employment is unlawful and will
not be tolerated by this organization. Further, any retaliation against an individual who
has complained about sexual harassment or retaliation against any individuals for
cooperating with an investigation of a sexual harassment complaint is similarly unlawful
and will not be tolerated. To achieve our goal of providing a workplace free from sexual
harassment, the conduct that is described in this policy will not be tolerated and we have
provided a procedure by which inappropriate conduct will be dealt with, if encountered by
employees.
Because Steuben’s take allegations of sexual harassment seriously, we will respond
promptly to complaints of sexual harassment and where it is determined that such
inappropriate conduct has occurred, we will act promptly to eliminate the conduct and
impose such corrective actions as is necessary, including disciplinary action where
appropriate.
Please note that while this policy sets forth our goals of promoting a workplace that is
free of sexual harassment, that policy is not designed or intended to limit our authority
to discipline or take remedial action for workplace conduct which we deem unacceptable,
regardless of whether that conduct satisfies the definition of sexual harassment.
DEFINITION OF SEXUAL HARASSMENT
Sexual harassment: sexual harassment consists of interaction between individuals of the
same or opposite sex that is characterized by unwelcome sexual advances, requests for
sexual favors, and other verbal or physical conduct of a sexual nature when: (1)
submission to such conduct is made either explicitly or implicitly a term or condition of an
individual's employment, living conditions and/or educational evaluation; (2) submission to
or rejection of such conduct by an individual is used as the basis for tangible employment
or educational decisions affecting such individual; or (3) such conduct has the purpose or
effect of unreasonably interfering with an individual's work or academic performance or
creating an intimidating, hostile, or offensive working or educational environment.
The legal definition of sexual harassment is broad and in addition to the above examples,
other sexual oriented conduct whether it is intended or not, that is unwelcomed and has
the effect of creating a work place environment that is hostile, offensive, intimidating,
or humiliating to male or female workers may also constitute sexual harassment.
While it is not possible to list all those additional circumstances that may constitute
sexual harassment, the following are some examples of conduct, which if unwelcome, may
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constitute sexual harassment depending upon the totality of the circumstances including
the severity of the conduct and its pervasiveness:
• Unwelcome sexual advances, whether they involve physical touching or not.
• Sexual epithets, jokes, written or oral references to sexual conduct, gossip
regarding one’s life style; comment on an individual’s body, comment about an
individual’s sexual activity, deficiencies, or prowess.
• Displaying sexually suggestive objects, pictures, and cartoons.
• Unwelcomed leering, whistling, brushing against the body, sexual gestures,
suggestive or insulting comments.
• Inquiries into one’s sexual experiences.
• Discussions of one’s sexual activities.
All employees should take special note that, as stated above, retaliation against
individuals for cooperating with and investigation of sexual harassment complaint is
unlawful and will not be tolerated.
COMPLAINTS OF SEXUAL HARASSMENT
If any of our employees believe that he or she has been subjected to sexual harassment,
the employee has the right to file a complaint with our organization. This may be done in
writing or orally.
If you would like to file a complaint, you may do so by contacting Emily Biederman, David
Zahradnik or Josh Wolkon at:
1822 Blake Street
Denver, CO. 80202
303.296.1970
-or523 E. 17th Avenue
Denver, CO. 80203
303.830.1001
These persons are available to discuss any concerns you may have and to provide
information to you about our policy on sexual harassment and our complaint process.
SEXUAL HARASSMENT INVESTIGATION
When we receive the complaint we will promptly investigate the allegation in a fair and
expeditious manner. The investigation will be conducted in such a way as to maintain
confidentiality to the extent practicable under the circumstances. Our investigation will
include a private interview with the person filing the complaint and with witnesses. We
will also interview with the person alleged to have committed sexual harassment. When
we have completed out investigation, we will, to the extent appropriate inform the person
filing the complaint and the person alleged to have committed the conduct of the results
of that investigation.
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If it is determined that inappropriate conduct has occurred, we will act promptly to
eliminate the offending conduct, and where it is appropriate we will also impose
disciplinary action.
DISCIPLINARY ACTION
If it is determined that inappropriate conduct has been committed by one of our
employees, we will take such an action as is appropriate under the circumstances. Such
action may range from counseling to termination from employment, and may include such
other forms of disciplinary action, as we deem appropriate under the circumstances.
STATE AND FEDERAL REMEDIES
In addition to the above, if you believe you have been subjected to sexual harassment,
you may file a formal complaint with either or both of the government agencies set forth
below. Using our complaint process does not prohibit you from filing a complaint with
these agencies. Each of these agencies has a short time period for filing a claim (EEOC –
180 days)
•
•
The United States Equal Employment Opportunity Commission (EEOC)
303 E. 17th Avenue
Suite 510
Denver, CO. 80203
303.866.1300
Denver Anti-Discrimination Office
Wellington E. Webb Municipal Office Building
201 W. Colfax
Dept. 1102
Denver, CO. 80202
720.913.8458
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Probationary Period for Hiring
All new employees of Steuben’s are hired on a “trial basis” for the first 30 days. At the
end of this period, every employee’s attitude and performance will be evaluated. If,
after this evaluation, it is determined that the “fit” is a good one, employment will
continue. If it is determined that this would not be a good work situation for the
employee, we will part company. Steuben’s management practices open door
communication. You are always welcome to bring any questions or concerns to the
attention of management or ownership. Periodic reviews will be given to set goals and
objectives and to provide necessary feedback for employee performance and satisfaction
growth.
Parking
Parking is available for Steuben’s guests in the parking lot directly east of the
restaurant. Parking is on a first come first available for Steuben’s guests. There is a pay
lot behind Steuben’s located on the corner of 18th and Pennsylvania. There is metered
and non-metered street parking all along 17th and on the surrounding streets. There is no
valet parking at Steuben’s.
The parking lot is for guests only.
Tardiness
Schedules are written with the intention that the scheduled staff members will be in
uniform and ready to work at the assigned time. Repeat, dressed and ready for work 15
minutes before your scheduled time. When any employee is late, not only does the guest
suffer, but also their coworkers are forced to work harder to make up for that person’s
tardiness. For this reason, tardiness cannot be tolerated. If something unforeseen
happens that will make you late for work, it is your responsibility to call and speak with
the manager on duty, before your scheduled time, to inform him or her of your expected
arrival time. Text messaging that you are running late or ill is not allowed, you must
call and speak directly to the manager on duty. Repeated incidents of tardiness will be
documented and placed in your file. Three or more incidents of tardiness of over 10
minutes can constitute grounds for dismissal.
Missing a Scheduled Shift
Failure to show up for a scheduled shift without approval constitutes grounds for
immediate dismissal. If you are sick, it is your responsibility to cover your shift and
notify management of the change. It is your responsibility to have a copy of the phone
list and copies of the schedule, which are both available upon request. In some cases a
doctor’s note is required for absences due to illness.
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Leaves of Absence
Steuben’s may grant employees a leave of absence if their service record and
performance merits consideration and the request for leave is reasonable. An approved
request does not guarantee reinstatement to your former job or schedule. Requests for
a leave of absence should be submitted to the proper manager, (front of the house,
General Manager, back of the house, Chef) at least 30 days prior to the proposed leave
start date.
Confidentiality
All employees are required to keep from divulging company or guest information to
outsiders, including the media, without approval from management.
Safety
We want Steuben’s to be as safe as possible for both guests and employees. Please
report any injuries, accidents, or potentially hazardous situations to a manager
immediately. In the case of a spill, remain next to the spill warning any passer bys and
wait until another coworker arrives with the mop, towels, broom, and/or dustpan.
Lockers
Lockers will be provided; they are not your personal lockers. Staff is not allowed to keep
a lock on a locker over night, just for the shift they are working. No stickers, graffiti or
writing on locker of any kind is allowed! The lockers are the property of Steuben’s and
any damage or graffiti could result in immediate termination.
Lost and Found
Any item left behind should be turned over to the host person immediately. The item
should be logged into the lost and found logbook and placed in the lost and found box in
the office. All guest inquiries should also be logged. Do not acknowledge possession of a
lost item over the phone, have the guest come in and identify and sign for pick up. Any
left credit cards should be given to a manager immediately and will be placed in the safe
in the office
Property Damage
In the rare occasion we should damage a fine blouse, shirt, or other piece of guest’s
property, we will gladly dry clean or replace it if necessary. Please inform a manager of
any damage and they will speak with the guest.
Drinking at Steuben’s
For employees over the age of 21, there are two separate alcohol policies. Shift Drink,
and Personal Time.
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Shift Drink
Wine, well drinks, and beer are available to employees after a worked shift, and
after they have changed out of their work uniform. Employees will receive a 50%
discount, for a three round limit. After the third round, you are encouraged to
leave for the evening.
Personal Time
Employees are welcome at the Steuben’s bar on their personal time. Employees will
receive a 50% discount on drinks up to a three round limit. While the employee
discount applies to most of the bar, certain items are at the manager’s discretion.
You will be charged full price after the third round.
For both occasions, employees are reminded to be a model guest. Initiate the payment of
your tab; do not put the bartender in the awkward position of having to ask for payment.
Tip generously, as you would expect to be tipped yourself. As always, bar seating must go
to guests first. Remember that while you are in the building, you are not truly “off the
clock”…pay attention to the needs of co-workers, and guests, and be prepared to step in
to assist them in any situation. Employees are expected to have their tab paid, and are on
their way out by a half hour before the bar is closing.
You are Not Truly “Off the Clock”…
When you are at Steuben’s, you are never truly off the clock. When you are finished
with your shift and drinking in the bar, you are expected to give up bar stools to guests,
move from tables if the bar area is busy, and pick up after yourself. If there should be
an issue (example a spill on a table) and no one has noticed, you are expected to help the
guest by getting towels or a server. If the host is extremely busy and the phones are
ringing off the hook, you should step in and answer the phones or seat a guest. These are
just a few examples of how you are not truly off the clock when you are in Steuben’s.
Drug Use
The possession or use of illegal drugs of any type whether on or off duty is strictly
prohibited and constitutes grounds for immediate dismissal.
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Company Dining
1. As a benefit of working at Vesta or Steuben’s employees are encouraged to dine at both
restaurants at a discount. Please respect this as a benefit and be considerate and
respectful of prime dining hours and our full paying guests. We will not always be able to
honor the discount if you choose to show up unannounced at either restaurant while we are
busy.
2.
Employees will receive a 50% discount on the entire ticket (food and alcohol) for parties
of four or less. Additional party members will be charged at full price.
3. Plans for dining must be communicated to the FOH manager at the restaurant you choose
to dine at, before making a reservation or coming in.
4. When dining at Vesta (303-296-1970), reservations and managers clearance are required.
5. When dining at Steuben’s (303-830-1001) a quick call placed to the FOH manager on duty
is also requested. Dining on weekend evenings and in the heart of Sunday brunch is
discouraged, but exceptions may be made for special events. Play it safe and call ahead.
6. Acceptance of dining reservation/allowance and employee discount is ultimately at the
management’s discretion (If you are ordering $100 bottles of wine, do not expect to get it
half off). Employees are reminded to be model guests while dining at either restaurant.
7. When dining at either restaurant, you are a guest. You should not be going to the kitchen
or side stations to get drinks, silverware, condiments, etc.
When dining or drinking after your shift, you should give up your seats to guest, but if you
come in on your own time then you do not need to do so.
8. Your comments and feedback are appreciated in a timely and respectful manner. Feel free
to give a call or email to any manager.
9. The lobster roll at Steuben’s and the Cheese Plate at Vesta are not available at the
discounted price.
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Steuben’s
Food Service
FRONT OF HOUSE
TRAINING INFO
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ALLERGY PROCEDURES!!!
Allergies and dietary restrictions are something to be taken
very seriously; a guest’s life may be at stake. The following
steps must be followed to insure the safety of guests with
allergies and/or dietary restrictions.
1. HOST - WHEN MADE AWARE OF ALLERGIES, HOST
MUST TAKE THOROUGH NOTES, RECORD WHAT THE
ALLERGY IS, AND REPORT THE RESERVATION, OR
GUEST TO A MANAGER.
2. SERVER - GET A COPY OF AN ALLERGY MENU FROM
THE HOST STAND.
3. SERVER - ALWAYS CHECK WITH THE CHEF BEFORE
ORDERING THE GUESTS FOOD.
4. SERVER - GO BACK TO THE KITCHEN AND DOUBLE
CHECK WITH THE CHEF BEFORE PLACING THE
ORDER.
5. SERVER - POINT OUT THE TICKET TO THE CHEF
AND THE FOOD RUNNERS.
6. EXPO - RED TAG YOUR TICKET WITH AN ALLERGY
STAMP.
FAILURE TO HANDLE AN ALLERGY SITUATION PROPERLY
IS GROUNDS FOR IMMEDIATE DISMISSAL!
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Responsible Liquor Service
The key to responsible liquor service is common sense. Make sure you
check ID’s on anyone who appears to be of questionable age (to be safe
you should check ID’s for anyone who looks under 30 years old). Do not
serve anyone who appears to be intoxicated. If there is a problem or a
question about this, have a manager come over and talk to the guest.
Remember, both the restaurant and you may be held liable if you serve
an intoxicated person and they get arrested.
Checking Guest I.D.
You are to follow all Colorado liquor laws regarding positive proof of age. If ever you are
unsure please ask a manager for assistance. Steuben’s will accept the following positive
forms of identification:
State License
State ID
Military ID
Passport
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Appearance and Dress Code
It is very important to remember your appearance makes a lasting impression on our
guest. Your hands must be clean, nails trimmed, hands repeatedly washed, long hair
restrained in some fashion and facial hair neatly trimmed. Black eyes and face scrapes
might get you sent to the doctors or home. Jewelry should be kept to a minimum.
Chewing gum while on duty is unacceptable. It’s simple; stay within the dress code, look
good, shower, and all will be fine. Below is an outline of our dress code. It’s
comfortable, cool, and somewhat flexible. It will evolve as we create new lines of
Steuben’s gear. You will be given one Steuben’s t-shirt when you start. You are welcome
to buy additional shirts at cost in the future. If you are questioning your dress, then play
it safe, bring a nicer pair of jeans or shoes. Remember, we always want to be
professional and presentable. Ultimately discretion will be left to a manager, front or
back of the house.
THE CODE:
WHAT IT IS:
- JEANS, STEUBEN’S T-SHIRT, SHOES, APRON (OPTIONAL)
THE RULES:
- JEANS MUST BE CLEAN AND WITHOUT HOLES OR WRINKELS
- T-SHIRTS MUST BE CLEAN AND WITHOUT STAINS OR WRINKLES
- PRESENTABLE, CLEAN SHOES, NO OPEN TOE OR ‘BALLET’ TYPE SHOES, WE
ENCOURAGE RETRO TENNIS SHOES (EXAMPLE: CHUCK TAYLORS, PUMAS).
- NO VISORS OR HATS
- COME TO WORK DRESSED AND READY FOR YOUR SHIFT, AS THERE IS NO
CHANGING AREA AVAILABLE. LOCKERS WILL BE PROVIDED FOR STORAGE OF
BOOKS, BAGS, ETC.
- LOOK IN THE MIRROR, LOOK GOOD, THINK ABOUT IT, HAVE AN ALTOID, HAVE
FUN, DON’T ABUSE!!!
Schedule Requests & Changes
Schedule requests are just that - requests. Every effort will be made to accommodate
school schedules and special schedule needs, but it is not always possible to take care of
everyone’s needs. Never assume that just because you made a request you will receive
the schedule you requested. Your best bet is to arrange yourself for someone to cover
your shift.
Schedules will be posted by Thursday afternoon every week (two weeks of schedules will
be posted). If you need to make any adjustments to a posted schedule, you must have a
manager initial the change on the MASTER schedule in the managers office, as well as
each employee involved in the switch or covering of a shift. You are responsible for all of
your scheduled shifts until such responsibility is transferred to another employee by way
of a managers initial on the schedule in the managers office.
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Employee Meals
Employees will be served a staff meal before the start of service. If you are seated
during staff meal, the guest is your number one priority. If you do not like what is being
served for staff meal, you always have the option of ordering off the menu at 50% off.
If you wish to order off the menu at the end of your shift, be sure to do so at least 15
minutes before the kitchen closes. You should not sit down to eat until all your tables
are finished. Beverages are restricted to fountain soda, coffee, or tea.
Absolutely no eating during service.
Pre-Meal Meeting
Fifteen minutes prior to the start of business (10:45am Monday – Friday, 9:45am
Saturday – Sunday, 4:45pm every evening) quick meetings will be held to keep you
informed about changes in policies, procedures and products. We will also use the premeal meeting to develop new sales, service and work techniques, and to review and taste
daily specials. Please commit to giving 15 minutes of your undivided attention and respect
to management during pre-meal. By moving quickly through pre-meal we leave more time
for the staff to enjoy dinner before work.
No bags, coats, purses, make up or backpacks should be left on the dining room floor, in
the wait station, at the host stand or bar, or on the expo line.
Gratuities
We believe that your personalities, hard work, and good service will be rewarded
generously. This is however, a guest’s decision. Employees may not criticize or in any
way indicate to the guest that they are unhappy with a gratuity. We will add an
automatic 18% gratuity to parties of 8 or more. Any parties over 10 will have a 20%
gratuity added. In the rare occasion of an insultingly low tip, please notify management
and allow them to approach the table.
The Bulletin Boards
Located in the kitchen, and by the manager’s office, the bulletin boards are used to post
the schedule and any memos for the employees of Steuben’s. Please do not place personal
notices on kitchen bulletin board.
Staff Meetings
Staff meetings are mandatory. You will be given a minimum of 14 days notice prior to
these meetings.
Managers Meetings
Once a week the managers of Steuben’s will have a meeting. Please do not interrupt
unless it is an emergency.
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Guest Complaints
We at Steuben’s do not take the attitude that the guest is always right. We just want
them to think they are. You will be given every power possible to make decisions in
handling guest concerns or complaints. If mistakes occur, as they sometimes will, we
want you to take whatever action necessary to remedy these mistakes. Our ultimate goal
is to insure return visits. If we have made a mistake it is vital the guest leaves happy,
and intends to return. In fact, we further encourage not only going above and beyond at
the time of the incident, but also giving the guest incentive (whether a gift certificate or
other) to come back again. Whether right or wrong, an unhappy guest can wreak havoc on
our reputation. Being above the guest, not allowing yourself to get personal, and
understanding that dealing with difficult people is sometimes part of your job will help
when these situations occur. Guest complaints are our chance to show just how good we
strive to be.
Never disagree with a guest complaint. Step one is always to show empathy. After
acknowledging their complaint, give the guest assurance that it will be dealt with
appropriately. Next, take action.
IN ALL CASES, ALL GUEST COMPLAINTS MUST BE REPORTED TO A MANAGER.
Management will always support you in your handling of a situation, but the manager must
have the opportunity to help make sure the guest is satisfied. Failure to communicate a
guest complaint, even as small as a re-fire, may result in a write up.
Disciplinary Action
As previously mentioned you have been hired here because of your personality,
experience and professionalism. The management team has made these hiring decisions
so they do not have to baby-sit. There will not be a rigid discipline system here and many
problems will be handled on a per incident basis. There are however certain instances
that are grounds for documentation and potential dismissal. Write ups will remain in your
employment file and are a necessary legal evil in running a business. Management is
performing their required job responsibility in documenting any work related
conversations.
Reasons for a Written Warning
-Failure to follow any of the guidelines in the manual
-Failure to check I.D.
-Tardiness
-Unsubstantiated illness
-Unprofessional or uncooperative attitude at work
-Inflexibility concerning the schedule
-Poor or inconsistent job performance
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-Failure to communicate a guest complaint
-Disrespect to management, co-workers, or guests
Any employee who receives more than 3 warnings within any 90-day period may be
dismissed.
Reasons for Immediate Dismissal:
-Theft of any type
-Mishandling of company funds
-Willfully serving alcohol to persons under 21 years of age
-Reporting to work while under the influence of drugs or alcohol
-Possession or use of drugs or alcohol while on the premises
-Missing work without calling in; no call/no show
-Abusive treatment of guests or fellow employees at any time
-Any criticism directed towards the guest related to gratuity
-Disregard for company policies
-Clocking in or out for another employee
-Violation of any laws
Standards of Service
“Good service can save a bad meal. A good meal cannot save bad service.”
Again, one reason you were hired here was because of your past experience. We are not
going to attempt to retrain you on how to wait tables. There are however some specifics
to waiting tables here at Steuben’s due to the uniqueness of the concept. These will
undoubtedly continue to become evident, and with your help, worked on until we have the
best procedures possible. This manual covers most of the unique situations we have
identified at this point, as well as some helpful hints and review in general serving.
Restaurant Server Tip #1: “It is not how much you make a night, it is how much
you wake up with in the morning.”
“Different is not always better, but better is always different.”
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SPECIFICS TO STEUBEN’S
This will be a challenging service job, but a fun one. We have tried to provide an overload
of support staff, bussers, food runners, and management to make our service consistent,
efficient and friendly. Still, you are ultimately responsible, and should be capable of
bussing your own tables and running your own food. As you know, Steuben’s is unique and
though much of the food is simple and known, there will still be many questions. Our
training program will allow you to have tasted all of our dishes, sauces, desserts, wines
and beers. You will KNOW each and every dish, their ingredients, and how they are made.
At anytime the chefs, and sous-chefs are approachable with any questions concerning the
menu.
Tips
All tipped employees are required to declare 100% of their tips after tip out. Servers
will be tipping out the bussers (3%), bartenders (2%), and food runners (1%).
Opening
Immediately after clocking in on the computer, servers will be assigned to a station, and
will begin to do that stations side work/opening tasks. All servers must have the
following at the beginning of each shift.
1.
2.
3.
4.
A $20 bank
At least three pens
A note pad
A Wine Key
You should have your opening side work complete, help co-workers that are not finished
and be ready for work before the start of pre-meal which occurs 15 minutes prior to the
start of the shift. It is a true team effort in setting up. Make sure the side station is
stocked, tables are arranged and spaced properly, tables are clean, silver is polished, no
burnt out bulbs, chairs or booths are wiped down, lights are polished, and anything else
that is necessary to open on time. Personal belongings are not to be left at tables, host
stand, bar or expo line. Use all your senses to make sure the dining room is set up – make
sure Steuben’s looks good, smells good and sounds good.
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Table Approach
“Anticipation is the key”
-Make every effort to greet your table within one minute of their seating. Even if you
are extraordinarily busy, make it a point to acknowledge the new party and inform them
you will return promptly. The goal is to have beverages in front of the guest within 3
minutes after being seated.
-Do not start talking until you are standing still in front of the table. Be sure to ask if
your guests have ever dined with us before. If not, take this opportunity to explain the
concept to them.
-Stand up straight, speak with confidence.
-Make eye contact with every individual at the table.
-Be aware of your body language. Keep your hands out of your pockets. Don’t cross your
arms in front of you.
-Be direct, do not fidget.
-Inform guests of “86’d” items before they look at the menu.
-”We have a couple of additions to the menu” in lieu of “our specials.”
-Remove unneeded silverware, glasses, condiments, etc. immediately after taking an
order.
-Smile always!
**Timing in the dining room is not equal. Critical moments are:
1.
2.
3.
4.
5.
6.
As soon as the guest sits down
When a course is finished
When beverage levels are low
When it’s time for coffee, tea, or desserts
When it’s time for the check
When it’s time to pick up the check
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SERVICE STANDARDS
12 Steps of Service:
1. Greet (some acknowledgement of guest must be done within the first 2 minutes).
Inform guest of specials, 86’d items, etc.
2. Drink order
3. Appetizer order
4. Drink Delivery
5. Mise en Place
6. Dinner order
7. Appetizer delivery
8. Clear and reset
9. Dinner delivery and check back
10. clear and offer dessert (give them a menu!, don’t just ask if they want dessert)
11. Drop off check, get check within 1 minute of guest dropping payment. Close checks
12. De-greet
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Always take the ladies order first. Except for when they are the host, then oldest to youngest.
Do not run or appeared hurried in the dining room or kitchen.
Keep smiling.
Always up-sell, especially easy with drinks (“would you like that with Grey Goose?”). When the glass
is one quarter full, ask if they would like another. Use name association (“would you like another
Kettel One on the Rocks?”). Remember 50% of the message, is how you say it.
Always nod your head in the yes motion when suggestively selling something. Be specific when upselling. (“Would you like to start with some gravy fries or an order of chili soy chicken wings while
you wait for your entrees?”).
Do not talk to tables with your hands on chairs. Leaning on chair, table, walls or guest is
inappropriate unless invited to do so.
Clear only when everyone is finished eating unless otherwise indicated by the guest.
Consolidation is key. The fewer trips the better. Every time you are in your section try to hit
every table, then make your trips to the computer, bar, and kitchen.
Know the menu. Ingredients, preparation time, quantity, quality, prices, etc. However, if you
unsure of anything be sure to ask and get the right answer rather than guessing.
Touch glasses only on the outside, bottom half, never by the rim. Coffee mugs by the handle.
When pouring wine or beer the glass should never touch the rim.
Never enter the kitchen or go into the dining room empty-handed: full hands in, full hands out.
Be kind and respectful to everyone who walks through the door.
Treat all guests as V.I.P.’s.
Do not bad mouth guests, fellow employees, or other restaurants. It’s a small world and word
travels fast.
Pay attention to the individual needs of guest. Taking care of a customer’s needs unobtrusively is an
art.
We have both reading glasses and small lights at the host stand for guests who have trouble
reading the menu.
Leave your personal life outside of the restaurant. Our guests are at Steuben’s to eat and drink,
not hear your conversations.
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•
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•
•
Leave your personal problems at home. The guest should never be aware of any problem that you or
the restaurant may be having.
When offering desserts place the menu on the table along with a mouth-watering description of the
dessert of your choice. This far exceeds the simple suggestion of dessert or asking “would you like
dessert tonight?” While clearing plates.
Ice-tea, water, and coffee should be automatically refilled whenever the glass reaches 3/4 empty
or a 1/4 full.
When returning food to the kitchen:
o Never blame kitchen or anyone else, make no excuses. Be empathetic and take care of the
problem.
o One should find out exactly what is wrong the dish.
o Speak directly with the chef and expo on duty.
o Write on a scrap piece of paper the item to be re-cooked, the table number and seat
number.
o Be sure to notify a manager and to check back with that guest
Food Delivery
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Expeditors and food runners will deliver the majority of the food allowing you more
personal time with your guests. Still, every time you walk through the kitchen you become
a food runner.
No food or drink will be taken out without a ticket present. Food that you think is yours
may actually be the completion of another table.
When you take food or drinks, you must stab the ticket to show that the order has been
taken in its entirety.
Know your seat numbers. No auctioning food. Warn guests of hot plates or skillets.
Always bring appropriate silverware when needed.
Remember to carry plates low. Guests should be able to see the food as it passes the
table…not the bottom of the plate.
No helicoptering with towels or trays.
Be aware of elbows; plan ahead so that your chest is open to the guest upon delivery.
Name the plate as it is served. This helps save confusion should the wrong plate be placed
in front of the wrong person.
Make sure the guest knows what they have. Point out the hot and spicy sauces or dishes.
Warn of hot plates or skillets.
Be sure to check with the guest 1/4 of the way through the entree.
Never clear and serve at the same time.
Whenever possible, serve ladies first.
•
Clearing
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•
Wait until the last person is done to clear the table. Ask if the guest is finished with
their meal before clearing their plate. Never assume they are finished. Do not rush the
guest. Ask, “Are you done enjoying that?” not “Are you done working on that?” It
shouldn’t be “work” for our guest to eat here.
Place silverware of the immediate place setting gently on proper plate, then stack neatly,
you can carry more this way.
Do not carry too much. Teetering piles of plates makes guests nervous. Save trips in
other places.
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The Host Stand + Reservations
Everyone will be cross - trained and made aware of the responsibilities of coworkers.
Still, nothing falls out of your realm of your responsibility. "It's not my job" is not a valid
excuse. Our reservation policies, phone procedures, and seating systems should be
common knowledge to everyone. Below are the basics, but if there is one rule to always
remember, it is OK ASK IF YOU HAVE A QUESTION!
Telephone Procedures:
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Answer in three rings
"Steuben’s, this is _____ how may I help you?"
Be courteous
If you don't know the answer to a question, put the caller and hold and find out. If you cannot find
a manager quickly then take the caller's number and tell them someone will call them back shortly.
If another line is ringing, politely ask to put the first caller on hold, answer the other line, politely
ask to put them on hold, and return to help the first caller.
Reservation Book and Policies
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You will be shown and walked through the procedures with the reservation book.
We take reservations for only parties of 6 and more. Any parties of 11 or more need to speak With
Dave Z. directly.
Never promise anything (booth, table in window, etc.). We will always make our best effort, but we
do not make guarantees.
We need the name of the party making the reservation, a daytime phone number, (home phone or
cell phone for a weekend reservation) size of party, date they made the reservation, and your
initials next to the date.
Ask if they know where we are located and offer directions if not.
Explain parking:
o Parking is available for Steuben’s guests in the parking lot directly east of the restaurant.
Parking is on a first come first available for Steuben’s guests. There is a pay lot behind
Steuben’s located on the corner of 18th and Pennsylvania. There is metered and nonmetered street parking all along 17th and on the surrounding streets. There is no valet
parking at Steuben’s.
If a party does not like the table we bring them to, they are always welcome to wait for the next
available table.
Before hanging up, reconfirm all the information; name on the party, date, day, time, and number of
people in the party. Ask the guest to please call if there are going to be any changes in their plans.
For large parties (6 or more) we ask that they call us the day of the reservation to reconfirm.
Remind them that we will hold the table for 15 minutes and that we do not seat incomplete parties.
Be aware of your tone, smile, eye contact, and demeanor. The host stand is the first and last
impression of a guest’s experience at Steuben’s. Always appear, whether true or not, as though we
know exactly what we're doing. Always look busy and stand tall.
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A FEW MORE RANDOM THOUGHTS
Avoid employee clusters. This helps limit gossip and the tendency to complain
about guests, fellow employees, or managers.
• Avoid hanging around the host stand. This makes the host’s job more difficult and
can be intimidating to a guest just walking through the door.
• Do not touch or move the floor chart.
• Please allow the hosts to do their jobs. If you have a question, bring it up with a
manager. Never speak of or voice complaints in seating to the host. If you have a
problem or issue, speak to the manager on duty.
• Always have a current phone list.
• Use of cell phones is not permitted on the dining room floor, expo line or kitchen.
• We will do cuts when time and business dictates it. Please don’t ask.
• Always wash your hands with hot water and soap.
• If you smoke, use the time outside to break down boxes. Find a proper home for
your butts, wash your hands, and have a mint.
• Never walk onto the floor empty handed.
• The menu, wine and drink lists are your tools for selling. Know them thoroughly.
• There is a lot to be said for style; overselling will come across as being pushy, and
no attempt at selling will only limit your guest. Show your knowledge and be
confident.
• There is no seniority or favoritism at Steuben’s. The best people work. We try to
fairly rotate sections, but there are no “bad” sections.
• Learn to manage your managers. This is an art form. Learn when and how it is best
to communicate. Be flexible and understanding in the fact that management is
managing over 50 employees as well as a full dining room.
• Continued bitching, complaining, or general low energy is a sign that you are not
happy with your work environment and that you might be happier elsewhere.
• Know your schedule. Do not rely on calling a manager, or co-worker to know your
schedule.
• All your tables should be cleaned and reset before you leave.
REPRESENT. HAVE FUN. SPREAD THE LOVE. TREAT STEUBEN’S AS IF YOU
OWN IT. MAKE CASH. EDUCATE THE GUEST. MAKE A NEW FRIEND. BE
HONEST. LOOK PEOPLE IN THE EYE. DON’T SWEAT THE SMALL STUFF.
•
RESPECT EVERYONE. SMILE.
58
59
60
Policy Regarding Use of Social Media by Employees of
Vesta Dipping Grill and Steuben’s
While Vesta Dipping Grill and Steuben’s encourages its employees to enjoy and make good use of their
off-‐duty time, certain activities on the part of employees may become a problem if they have the effect
of impairing the work of any employee; harassing, demeaning, or creating a hostile working
environment for any employee; disrupting the smooth and orderly flow of work within the company;
directly or indirectly disclosing confidential or proprietary information; or harming the goodwill and
reputation of Vesta Dipping Grill or Steuben’s among its customers or in the community at large. In the
area of social media (print, broadcast, digital, and online), employees may use such media in any way
they choose as long as such use does not produce the adverse consequences noted above. For this
reason, Vesta Dipping Grill and Steuben’s reminds its employees that the following guidelines apply in
their use of social media, both on and off duty:
1.
If an employee publishes any personal information about themselves, another employee of Vesta
Dipping Grill or Steuben’s, a client, or a customer in any public medium (print, broadcast, digital, or
online) that:
a. has the potential or effect of involving the employee, their co-‐workers, Vesta Dipping Grill or
Steuben’s in any kind of dispute or conflict with other employees or third parties;
b. interferes with the work of any employee;
c. creates a harassing, demeaning, or hostile working environment for any employee;
d. disrupts the smooth and orderly flow of work within the office, or the delivery of services to the
company’s clients or customers;
e. harms the goodwill and reputation of Vesta Dipping Grill or Steuben’s among its customers or in
the community at large;
f. tends to place in doubt the reliability, trustworthiness, or sound judgment of the person who is
the subject of the information; or
g. reveals proprietary information or Vesta Dipping Grill or Steuben’s trade secrets;
the employee(s) responsible for such problems will be subject to counseling and/or disciplinary
action, up to and potentially including termination of employment, depending upon the
circumstances.
2.
No employee of Vesta Dipping Grill or Steuben’s may use company equipment or facilities for
furtherance of non-‐work-‐related activities or relationships without the express advance permission of
Jeff Bustos or Dave Zahradnik.
3.
Employees who conduct themselves in such a way that their actions and relationships with each
other could become the object of gossip among others in the office, or cause unfavorable publicity
for Vesta Dipping Grill or Seuben’s in the community, should be concerned that their conduct may
be inconsistent with one or more of the above guidelines. In such a situation, the employees involved
should request guidance from (a designated member of management) to discuss the possibility of a
61
resolution that would avoid such problems. Depending upon the circumstances, failure to seek such
guidance may be considered evidence of intent to conceal a violation of the policy and to hinder an
investigation into the matter.
4.
Should you decide to create a personal blog, be sure to provide a clear disclaimer that the views
expressed in the blog are the author’s alone, and do not represent the views of Vesta Dipping Grill or
Steuben’s.
5.
All information published on any employee blog(s) should comply with Vesta Dipping Grill or
Steben’s confidentiality and disclosure of proprietary data policies. This also applies to comments
posted on other social networking sites, blogs and forums.
6.
Be respectful to Vesta Dipping Grill and Steuben’s, co-‐workers, customers, clients, partners and
competitors, and be mindful of your physical safety when posting information about yourself or
others on any forum. Describing intimate details of your personal and social life, or providing
information about your detailed comings and goings might be interpreted as an invitation for further
communication -‐--or even stalking and harassment that could prove dangerous to your physical
safety.
7.
8.
9.
Social media activities should never interfere with work commitments.
Your online presence can reflect on Vesta Dipping Grill and Steuben’s. Be aware that your
comments, posts, or actions captured via digital or film images can affect the image of Vesta
Dipping Grill or Steuben’s.
Do not discuss company clients, customers or partners without their express consent to do so.
10.
Do not ignore copyright laws, and cite or reference sources accurately. Remember that the
prohibition again plagiarism applies online.
11.
Do not use any Vesta Dipping Grill or Steuben’s logos or trademarks without written consent.
The absence of explicit reference to a particular site does not limit the extent of the application of
this policy. If no policy or guideline exists, Vesta Dipping Grill and Steuben’s employees should use
their professional judgment and follow the most prudent course of action. If you are uncertain,
consult your supervisor or manager before proceeding.
Signed: _______________________________________________ Date:__________
62
Employee Training Manual
I, _______________________________, have read, understand and will comply with
the policies set forth in the employee training manual.
________________________________
_______________
signature
date
Sexual harassment Policy
I, _______________________________, have read and understand the sexual
harassment policy set forth in the employee training manual.
________________________________
_______________
signature
date
Responsible Liquor Service
I, _______________________________, have read and understand the responsible
liquor service policy set forth in the employee training manual.
________________________________
signature
_______________
date
After reading the employee manual, please sign and return this page to
a manager.
63
BAR Recipes and Preparations
All of the following recipes and preparations are to be strictly adhered to. Most of the Classic Cocktails have been around for
as many as 150 years. Our recipes are exactly the same as the original bartenders who wrote them. You will be required to
know the recipe, glassware and garnish as well as the history of each cocktail.
Classic Cocktails
Tom Collins: This drink can be traced back to John Collins, the headwaiter at a hotel and coffee shop named
Limmer’s in London around 1790. His original version used genever, a Dutch style gin, soda water, lemon and sugar. When
the drink arrived in America around 1850, a bartender at the Planter’s Hotel in St. Louis used Old Tom Gin, a London gin
with a sweet flavor. The name became Tom Collins.
Ingredients:
1.5 oz Plymouth Gin
.75oz Simple
.75oz Lemon Juice
Soda
Glassware:
12oz. Highball
Garnish:
Lime Wedge, Cherry Flag
Preparation:
Fill the glass with ice, add Gin and S&S
Shake Vigorously, top with soda
Harvey Wallbanger: This 1960’s drink is purportedly named after a surfer who drank so much he’d bump
into the walls. The reason the surfer drank so many Wallbangers was to get the empty Galliano Bottles because women really
loved them.
Ingredients:
1oz Vodka
.5oz Galliano
3oz Orange Juice
Glassware:
12oz. Highball
Garnish:
Orange Slice
Preparation:
Fill the glass with ice
Add vodka & Orange Juice
Float Galliano
Aviation: The Aviation first appeared in print in Recipes for Mixed Drinks published in 1916 by Hugo Ensslin, the
Head Bartender at the Hotel Wallick in Times Square New York. With the recent return of Creme de Violette, a lavender
liqueur, we are once again able to make a real Aviation. The name of the cocktail is derived from the cloud blue sky color.
Ingredients:
2oz Plymouth Gin
.25oz Rothman & Winter Creme de Violette
.5 oz Luxardo Maraschino Liqueur
.5 Lemon Juice
Glassware: cocktail glass
Garnish: lemon twist
Preparation: shake all of the ingredients with ice, strain into a chilled cocktail glass
Blood & Sand: The Blood and Sand was created in the 1920's for the silent film production of
the Rudolph
Valentino bullfighting movie of the same name. While the bartender's name remains a mystery, the cocktail has stood tall
throughout the years.
Ingredients:
.75oz Johnny Walker Red
.75oz Cherry Heering
.75 oz Sweet Vermouth
.75oz orange juice
2 dashes orange bitters
Glassware: Cocktail Glass
Garnish: Orange peel (disc)
Preparation: vigorously shake all of the ingredients with ice, strain into a chilled cocktail rocks glass. Flame orange peel,
drop the peel into the drink.
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Clover Club: This pre-prohibition cocktail was created at the Bellevue-Stratford Hotel in Philadelphia around
1915. It was named for an Algonquin roundtable group named the Clover Club. The group later was lead by a staunch
prohibitionist who was embarrassed at the existence of the namesake cocktail.
Ingredients:
Glassware:
Garnish:
Preparation:
1.5oz Plymouth Gin
.75oz House grenadine
.75oz Lemon Juice
.5 oz egg white
Cocktail Glass
Lemon Twist
Shake or stir all of the ingredients with ice and strain into a chilled cocktail glass
Dark & Stormy: Often called the official drink of Bermuda, we use real Bermuda Ginger beer and Bermuda Rum.
Many people have had this drink while on vacation..
Ingredients:
1.5oz Gosling’s black seal rum
3oz Ginger Beer
Juice 1/2 lime
Glassware:
10oz Highball glass
Garnish:
Lime Wedge
Preparation:
Fill glass with ice. Fill with Goslings and ginger beer.
Pimm’s No. 1 Cup: Created in London in the 1840’s, it is traditionally served with English lemonade
(carbonated, much like limonata) We will offer that as an option. Throughout the years the drink has become more popularly
made with ginger ale. Pimm’s No.1 Cup is the signature drink of the Wimbledon Tennis Tournament where they serve about
40,000 pints a year.
Ingredients:
1.5oz Pimm’s No.1
3oz Limonata
Cucumber slice and/or Strawberry
Glassware:
10oz Highball Glass
Garnish:
cucumber slice and/or strawberry
Preparation:
Muddle the fruit in the glass, fill with ice, and add Pimm’s and Limonata
Hurricane: Made Famous by Pat O’Brien’s in New Orleans where it is served in a 29oz handblown crested glass
reminiscent of a hurricane lamp. This drink first surfaced at the 1939 World’s Fair in New York at the Hurricane Bar, created
by bartender Charles Cantrell. Today, Pat O’Brien’s uses a mix with artificial flavorings, etc. We are using Charles Cantrell’s
original recipe
Ingredients:
1oz Cruzan Estate White Rum
1oz Cruzan Estate Dark Rum
.5oz Galliano
Juice 1/2 lime
2oz passion fruit puree
2oz orange juice
2oz pineapple juice
1oz simple syrup
Dash of Angostura bitters
Glassware:
13.5oz Hurricane
Garnish:
Orange cherry flag, cocktail umbrella
Preparation:
Shake all of the ingredients with ice and strain into the Hurricane Glass filled with ice.
Mai Tai: Created in 1944 by Victor Bergeron at his famed bar Trader Vic’s in Emeryville California. When he made
the drink for the first time he served it to his friends from Tahiti, Ham and Carrie Guild. Carrie raised her glass and said “Mai
tai roa ae” which means out of this world in Tahitian, thus the drink was named.
Ingredients:
1oz Appleton Estate Rum
.5oz Lime juice
.5oz Triplum
.5oz Orgeat Syrup
Glassware:
Double Old Fashioned
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Garnish:
Preparation:
Lime Wheel and Mint Leaf
Shake all ingredients and strain over fresh ice.
Original Manhattan: Legend has it that in 1874 a bartender at the Manhattan Club created the Manhattan
when Jennie Churchill (the American mother of Winston) threw a party for her father’s friend, newly elected governor of
New York, Samuel James Tilden. Tilden in 1876, like Al Gore, won the popular vote for president but lost the election.
Ingredients:
2oz Jim Beam Rye
1oz sweet vermouth
2 dashes angostura bitters
Glassware:
cocktail glass
Garnish:
cherry
Preparation:
Stir all of the ingredients with ice, strain into a chilled cocktail glass
Mint Julep: The official drink of the Kentucky Derby, it was created in the mid 1800’s in Virginia. The word
Julep is derived from the Arabic word “Julab” meaning “rose water”
Ingredients:
2oz Bulleit Bourbon
1tsp simple syrup
6 sprigs of Mint
3oz soda
Glassware:
Julep Cup
Garnish:
mint leaf
Preparation:
Muddle the mint and simple syrup in the bottom of the glass. Fill with crushed ice add
bourbon and soda.
Mojito: In Havana Ernest Hemingway liked to drink his mojitos at La Bodeguita, the bar famous for popularizing the
cocktail. But, the drink was created at La Floridita by Constante Ribailagua as a rum version of the American drink the mint
julep.
Ingredients:
1oz Simple
6 sprigs of Mint
1 oz lime juice
splash of soda
Glassware:
10oz Highball glass
Garnish:
lime
Preparation:
Shake Well and double strain over fresh ice. Top with soda
Moscow Mule: This drink was created out of necessity…John Martin, was the first man to import Russian
Vodka (at the time they called it white whiskey), Smirnoff, into the US. He bought a ton of it and it was not selling well. The
Owner of the Cock and Bull Pub in Hollywood was sitting on an excess of ginger beer leftover from prohibition, and a friend
of his had a truckload of copper mugs. They engraved the mugs with two kicking mules to signify the drink’s kick. The drink
was solely responsible for starting the vodka craze. Many Hollywood stars had mugs with their names inscribed hanging over
the bar.
Ingredients:
2oz Sobieski Vodka
.75 oz Lime juice
5oz ginger beer
Glassware:
copper mug
Garnish:
lime
Preparation:
fill the mug with ice, lime, add vodka and ginger beer
Old Fashioned: The Old Fashioned was created at the Pendennis Club in Louisville, Kentucky around 1905. It
is a derivative of the 1862 Whiskey Cobbler.
Ingredients:
2oz Maker’s Mark Bourbon
.5oz simple syrup
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Glassware:
Garnish:
Preparation:
1 orange slice
2 cherries
2 dashes Angostura bitters
1oz soda
Double Old Fashioned
Straw
Muddle the orange, cherry, bitters and simple syrup in the bottom of the glass. Fill with
bourbon, top with plash of soda
Side Car: This drink was created for a WWI French army captain who was driven to the bar in a chauffer driven
motorcycle sidecar. It first appeared in Harry Craddock’s “The Savoy Cocktail Book” in 1930. The balance of 2 parts strong,
one part sweet, one part sour is extremely important to this cocktail.
Ingredients:
2oz Christian Bros. Brandy
1oz Cointreau
.75oz lemon
Glassware:
cocktail glass
Garnish:
lemon twist & sugar rim
Preparation:
shake all of the ingredients over ice, strain into a cocktail glass.
Singapore Sling: Created at the Long Bar in the Raffles Hotel in Singapore about 1915 by Ngiam Tong Boon.
Worldwide the recipe has varied, but this is the official Raffles recipe as written by Boon.
Ingredients:
1oz Plymouth Gin
.5oz Peter Heering Cherry Heering
.25oz Cointreau
.25oz Dom Benedictine
Dash Angostura Bitters
2 dashes Grenadine
Juice 1/2 lime
2oz Pineapple juice
Glassware:
12oz collins glass
Garnish:
Cherry & Mint Leaf
Preparation:
shake all of the ingredients with ice, strain into a Collins glass filled with ice.
White Lady: Featured in Harry Craddock’s, Savoy Cocktail Book, 1934, this cocktailwas created in 1919 by
legendary bartender Harry McElhone (later of Harry’s New York Bar in Paris) while he was working at Ciro’s Club in
London. There was a regular, a mysterious beautiful woman who always dressed in white and sat alone, Harry created this
drink for her. The drink has had it’s 15 minutes of fame, in Molly Keane’s novel, Good Behavior, one of the chief
protagonists drinks a White Lady Cocktail intermittently throughout the book. Add a dash of Grenadine for a Pink Lady.
Ingredients:
2oz Plymouth Gin
1oz Cointreau
1 oz lemon juice
Glassware:
cocktail glass
Garnish:
lemon twist
Preparation:
shake all of the ingredients with ice, strain into a cocktail glass
Ward Eight: Created on Election Day 1896 by Tom Hussion of the Locke-Ober Cafe in Boston To celebrate the
impending victory of Martin Lomasney of the Eighth Ward to the Massachusetts General Court. Oddly enough, Lomasney
later became a staunch proponent of Prohibition and yet the lasting impact of his political career was basically a whiskey sour
with grenadine.
Ingredients:
2oz Buffalo Trace Bourbon
.75 oz Orange Juice
.5 oz lemon juice
.25 oz Grenadine
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Juice of 1/2 lemon
Glassware: 10 oz Highball
Garnish: Orange slice
Preparation: shake all of the ingredients with ice, strain into a highball glass filled with fresh ice.
Sazerac:
A New Orleans original, created in 1859 by Apothecary / Pharmacist Antoine Peychaud as a way to sell his
aromatic bitters. John Schiller owner of the Sazerzac Coffee House, adopted this drink and named it for the cognac with
which it was originally made: Sazerac de Forge et Fils. John Handy took over the bar and later altered the famous drink and
used rye whiskey rather than cognac. The Sazerac is a sublime sipping drink with all of the spices and botanicals of the
bitters and lemon oil mingling with the peppery rye and interacting with the anise oil of the absinthe. The drink became
legendary in New Orleans and later the nation.
Ingredients:
2oz Old Overholt Rye
3-4 dashes Peychaud's Bitters
1 sugar cube
Splash of Leopold's Absinthe
Glassware: Double Old Fashioned
Garnish: Lemon Twist
Preparation: Take two rocks glasses and fill one with ice to chill while preparing the drink in the other. In the bottom of the
prep glass muddle the sugar cube a sall splash of water and the bitters until the sugar is dissolved. add the rye and several ice
cubes and stir to chill. Take the serving glass, toss out the ice and add a splash of Absinthe. Swirl to coat the glass and dump
out any remaining liquid. Strain the shilled cocktail into this prepared glass. Garnish by twisting a lemon peel over the top
and dropping it into the drink
New Favorites
Raspberry Lime Rickey: A Steuben’s favorite since the beginning, it’s a new twist on a classic drink. A
classic rickey is Gin with soda and fresh squeezed lime. Our version is both lightly sweet and refreshing.
Ingredients:
1.5oz Stoli Razberi
1oz soda
1oz Sprite
Juice 1/2 lime
Glassware:
10oz highball glass
Garnish:
Lime Wedge
Preparation:
Fill glass with ice, squeeze lime over the ice, fill with Stoli Razberi, sprite and soda
Izze Pop: Another Steuben’s original, using Boulder’s Izze Sodas. Apple, Blackberry, Clementine, Grapefruit, and
Pomegranate. Be creative, maybe suggest Stoli Vanilla with the Clementine for a creamsicle-like cocktail.
Ingredients:
1.5oz Smirnoff Vodka
3oz Izze Soda
Glassware:
12oz Collins glass
Garnish:
Lime Wedge on Grapefruit, apple or blackberry. Orange slice on Pomegranate and
Clementine.
Preparation:
Fill glass with ice. Fill with Smirnoff and Izze Soda
Blackberry Sage Smash: Steuben’s twist on a n 18th century cocktail that first appeared in Jerry Thomas’
“How to Mix Drinks” in 1852. The smash was the predecessor of the mint julep and was generally made with whiskey,
gomme syrup, mint and lemon. Ours is Knob Creek Bourbon, muddled blackberries, fresh sage, fresh squeezed lemon,
simple syrup.
Ingredients:
2oz Knob Creek Bourbon
3 Blackberries
4 sage leaves, torn
.5oz simple syrup
Glassware: Collins glass
Garnish: Blackberry wrapped with a sage leaf
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Preparation: In a mixing glass add the blackberries, sage, simple syrup and lemon. Muddle. Add ice and bourbon. Shake.
Fine strain into a collins glass filled with fresh ice. Top with soda.
Patio Lemonade: Another from our first cocktail menu, a perennial summer favorite. For an easy up sell, suggest
Skyy Raspberry for a Raspberry lemonade.
Ingredients:
1.5oz Skyy Citrus
3oz lemonade
Glassware:
12oz Collins glass
Garnish:
Lemon Wedge
Preparation:
Fill glass with ice. Fill with citron and lemonade
Pepino Picante: This drink is our twist on a drink created by world famous mixologist, Francesco LaFranconi. The
spiciness of the Green Tabasco is cooled down by the muddled cucumber for a surprisingly refreshing cocktail.
Ingredients:
1oz Sauza Hornitos Plata
2oz Agave Syrup
2 slices of cucumber
3-4 cilantro leaves
4 dashes el yucateco green habanero hot sauce
Juice 1 lime
Glassware:
12 oz highball glass
Garnish:
Sea Salt and Cracked Pepper Rim, Cucumber slice & Lime Wedge
Preparation:
Muddle cucumber, cilantro, squeezed lime, and habanero. Fill with ice, add Tequila and
S&S. Shake vigorously.
St Gingermain: pronounced “saint ginger man” Honestly, I created this drink for my wife, Heather. While
experimenting, everyone who tasted it loved it. Jeff Guzzo helped me name it.
Ingredients:
1.25oz Plymouth Gin
1.25oz St. Germain
Juice 1/2 lemon
2 dashes Ginger Mix
Glassware:
cocktail glass
Garnish:
Lemon twist
Preparation:
shake all ingredients with ice. Flame an orange peel over a cocktail glass. Strain into
cocktail glass.
Figgy’s Manhattan: Created by Sean and Brandon while trying to figure out a new Stranahan's infusion
after cherries and peaches were out of season. We later added a touch of Navan Vanilla liqueur to bring out the taste of the
fig. It won the 2008 DINR Holiday cocktail competition, and has been featured as Westword’s “Drink of the Week”
Ingredients:
2oz fig infused Stranahan's Colorado Whiskey
.5oz Navan Vanilla Liqueur.
Glassware: Cocktail Glass / Rocks Glass
Garnish: Candied lemon twist, Maraschino Cherry
Preparation: shake or stir all of the ingredients with ice, strain into a chilled cocktail glass or rocks glass filled with fresh
ice.
Punches
Planter’s Punch: The king of punches, it was created in the early 1900’s. serves 4-6
Ingredients:
4oz Gosling Black Seal Rum
4oz Orange Curacao
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Glassware:
Garnish:
Preparation:
12oz Pineapple Juice
12oz Orange Juice
Juice 2 limes
8 dashes grenadine
8 dashes Angostura Bitters
Punch Bowl
Float Oranges, Cherries, Limes
Fill a Punch Bowl with Ice, add all of the ingredients, stir thoroughly with a cocktail
spoon.
Steuben’s Prosecco Punch: One of my original recipes, this punch is reminiscent of a party punch like you
would find at an old time wedding or garden party.
Ingredients:
6oz Absolut Apeach
6oz St. Germain
12oz prosecco
4oz sauvignon blanc
4oz cranberry juice
2oz pineapple juice
Juice 2 limes
3 orange slices
Glassware:
Punch Bowl
Garnish:
Float Oranges
Preparation:
Fill a Punch Bowl with Ice, add all of the ingredients, squeeze orange slices into the
bowl. stir thoroughly with a cocktail spoon
Scorpion Bowl: Representative of the Scorpion bowls served at Hong Kong restaurant in Boston’s chinatown
Ingredients:
Glassware:
Garnish:
Preparation:
2oz Gosling Black Seal Rum
2oz Captain Morgans Rum
1oz Mathilde Peche
1oz Goslings 151
4oz cranberry juice
2oz orange juice
2oz pineapple juice
.5oz Lime juice
Volcano bowl
Lemon, Lime and Orange wedges
mix all of the ingredients except the 151 in a cocktail shaker with ice. Strain into a
volcano bowl filled with ice. Add 151 into the volcano. Light.
Steuben’s Rock & Rye:
Rock and Rye was created in the late 1800’s, originally for medicinal purposes.
Horehound is a natural expectorant. So Rock & Rye used to be prescribed as a common cold remedy. When consumers
decided that they enjoyed drinking it for leisure rather than for it’s relief, it became a very popular beverage. Brands like Mr.
Boston’s and Jaquins bottled it.
Ingredients:
Zest of 4 Oranges
Zest of 2 Lemons
2 Whole Cloves
3 3 inch Sticks of Cassia Bark
1 oz Tincture of Horehound
5 6 inch strings of Rock Candy
5 Bottles of Rittenhouse Rye
Glassware: Sealed Jar
Preparation: Add everything into a sealed jar and let infuse for 4-5 days depending on taste.
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The Last Word:
This drink had been credited to Frank Fogarty, a man who, in 1912, was considered to be the
most popular entertainer in vaudeville according to the New York Times Morning Telegraph. “The single thing I work to
attain in a gag is brevity,” said Fogarty when asked the secret of his success. “You can kill the whole point of a gag by
merely using one unnecessary word”
Ingredients:
.75oz Plymouth Gin
.75oz Luxardo Maraschino
.75oz Green Chartreuse
.75oz fresh squeezed lime juice
Garnish: Lime Wheel
Preparation: shake all of the ingredients with ice, strain into a chilled cocktail glass.
The Brunelle:
First appeared in “The Official Mixers Manual” by Patrick Gavin Duffy in 1934. It is a traditional
Swiss Cocktail.
Ingredients:
1oz Leopold Bros. Absinthe
1oz Fresh Lemon Juice
1oz Simple Syrup
Garnish: Lemon Wheel
Preparation: shake all of the ingredients with ice, strain into a chilled cocktail glass.
Vieux Carré:
This drink was invented in 1938 by Walter Bergeron, the head bartender at the Monteleone Hotel in
New Orleans, and is named after the French term New Orelean’s French Quarter" ... le Vieux Carré ("Old Square").
The Monteleone is one of the Quarter's grand old hotels, and now features the marvelous Carousel Lounge, which is an actual
revolving carousel -- you sit, and it revolves around the bartenders (just slowly enough so that you only get dizzy from
drinks, not the ride).
Ingredients:
1oz Pierre Ferrand Cognac
1oz Old Overholt Rye
1oz Carpano Antica Formula Vermouth
1 Barspoon Dom Benedictine
2 Dashes Angostura & 2 Dashes Peychaud’s
Garnish: Steuben’s Rye Cherry
Preparation: Stir of the ingredients with ice, strain into a chilled cocktail glass.
Strawberry Ginger Caipirinha:
A “farmer’s” drink that was born in the Brazilian countryside,
“caipira” means countryman. Cachaça is a sugarcane spirit. We added a touch of ginger with Domaine de Canton.
Ingredients:
1.5oz Boca Loca Cachaça
.75oz Domaine Canton Ginger Liqueur
3/8 lime with peel
One Strawbrry
Glassware: Double Old Fashioned
Garnish: None
Preparation: Muddle limes in the bottom of a mixing glass, add ice and the remainder of ingredients. Shake and pour into a
Roly Poly glass.
The Bees Knees III:
I created this drink for a bartending competition in July ‘09. There are two classic cocktails
called the Bees Knees, so I figured I’d take the third.
Ingredients:
1.5oz 42 Below Honey
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.5oz Domaine de Canton
5 raspberries
.5oz lemon ginger simple syrup
.25oz fresh squeezed lemon juice
.5oz Egg White
Glassware: Coupe
Garnish: Mint sprig
Preparation: Combine all ingredients in a mixing glass, shake to break. Add ice and shake vigorously for at least 30
seconds. Strain into chilled Coupe. Garnish with a mint sprig.
Strawberry Basil Sour:
A take on a cocktail that I created for the Vesta Menu. I changed out Vodka for
Oronoco Rum, one of my favortite rums. I added Dimmi (Veloce) it’s an Italian distilled spirt flavored with Grappa and
spices.
Ingredients:
1.5oz Sobieski vodka
1oz strawberry puree
3 leaves fresh Basil
.75oz fresh squeezed lemon
.5oz simple syrup
Glassware: Collins Glass
Garnish: Basil leaf and strawberry.
Preparation: In a mixing glass add strawberries, simple syrup, and torn basil. Muddle. Add ice, lemon juice and rum and
Dimmi. Double strain over fresh ice into a highball glass. Wrap strawberry with basil on a pick, float.
New Additions to Drink Menu:
Classics:
Jack Rose
2 oz Laird’s Applejack
.75 oz lemon juice
.75 oz grenadine
Shake/ chilled coupe/lemon wheel
A famous cocktail of the 1920’s and 30’s purportedly named after the Infamous gambler, Bald Jack
Rose.
Ward Eight
2 oz Buffalo Trace Bourbon
.75 oz orange juice
.5 oz lemon juice
.5 grenadine
Shake/over fresh ice in highball/orange slice
This is Harry Craddock’s version of the whiskey sour appearing in his famous cocktail book “The Savoy
Cocktail Book” published in 1930, London.
Widow’s Kiss
2 oz Laird’s Applejack
.75 oz Yellow Chartreuse
.75 oz Benedictine
2 dashes orange bitters
Stir/chilled coupe/orange swath
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Dating back to 1895, the Widow’s Kiss is one of the popular cocktails from the “new age” of cocktails
at the end of the 19th century.
Hanky Panky
1.5 oz Leopold Bros. Gin
1.5 oz Carpano Antica vermouth
1 barspoon Fernet Branca
Stir/chilled coupe/lemon swath
Created by Ada Coleman at the Savoy Hotel in London, appearing in The Savoy Cocktail Book by
Harry Craddock, 1930.
Steuben’s Favorites:
First Mid-Life Crisis
1.5 oz Old Tom Gin
.75 oz Averna Amaro
1 oz orange juice
3 dashes Peychaud’s bitters
Shake/over fresh ice in highball/orange slice
Randy created this cocktail when a host at Vesta called him the “coolest old guy” she knew, two months
before he turned 30.
Viva La Alma
1 oz Ilegal Reposado Mezcal
1 oz Lillet Blanc
.5 oz Green Chartreuse
.5 oz lemon juice
1 dash Leopold’s Absinthe
Shake/over fresh ice in highball/cherry
Randy created this drink as a Oaxacan nod to the Corpse Reviver #2.
The Sloe Starter
2 oz Plymouth Sloe Gin
.75 oz Green Chartreuse
.75 oz lemon juice
3 dashes Peychaud’s bitters
Shake/over fresh ice in double old fashioned/lemon wheel & splash of soda
Ryan created this cocktail to be enjoyed before a meal as an aperitif.
River Street
2.25 oz Peach St. Peach Brandy
.5 oz earl grey syrup
.5 oz lemon juice
2 sage leaves
Shake/chilled coupe/sage leaf
Mark created this cocktail as a nod to his time in Savannah, GA on River St.
River St. is the heart of Savannah, GA.
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Some notes on drink preparation:
 Vodka and Gin Martinis all get a 1/4 ounce of vermouth. (dirty gets no vermouth)
o Dry Martinis get 1/8th ounce vermouth
o Extra Dry gets a wash (pour 1/8th oz into the cocktail glass, swirl and dump)
o A martini without vermouth is just chilled vodka or gin.
 We will asked “shaken” or “stirred” for each martini order. Stirring is the classic preparation.
Shaken is the modern way. We ALWAYS stir Manhattans.
o To stir: build drink in mixing glass. Stir 3 times in each direction with a cocktail spoon.
Rotate the spoon while stirring
o To Shake: The most important thing to remember while shaking a martini is to be sure
that the drink hits both ends of the glass and shaker 3 times.
 Always use a Hawthorne strainer in metal and a julep strainer in glass. Don’t flip a small shaker
into the larger one to strain. This contaminates the cocktail.
 Know your how your drinks should taste and taste them often, much like a chef on the line the
best way to control quality is by tasting.
 Take pride in everything that goes over the bar or the service well. Assure great taste, appearance
and cleanliness. Be sure the glass is dry on the outside, and clean. Be sure that the servers
garnish their drinks correctly before they leave the well.
Well Liquors: Our well is a Call Well. We choose our spirits for their flavor, not for value.
Vodka:
Gin:
Rum:
Tequila:
Whiskey:
Sobieski
Plymouth
Cruzan Estate Light
Cazadores Reposado
Jim Beam Bourbon
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Steuben’s Food Service
Menu Descriptions 03/31/10
Appetizers, Soups and Salads, Sides, Entrees, Sandwiches, Nightly Specials, Brunch,
Kids Menu, and Desserts
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Appetizers
Baked Meatballs
Hand rolled, 2OZ meatballs made of ground pork and veal, seasoned with fresh onion and garlic, fresh
basil and parsley, dried thyme, chili flakes, and lemon juice, bound with panko and whole eggs. After
rolling, the meatballs are seared in hot oil, than covered with red sauce. The red sauce (refer to red sauce
in spaghetti and meatballs in Entrees) is heated to simmer, and the meatballs are covered, and placed
into a low temperature oven to braise for one and a half hours. For service, 3 meatballs are placed into a
crock, and covered with red sauce, mozzarella cheese, and parmesan cheese. The meatballs are placed in
the salamander to brown the cheese, and served garnished with fresh oregano, and Parmesan cheese.
Served with one slice of garlic bread. The serving crock is extremely hot, please warn the guest.
Shrimp and Grits
A traditional ‘low country’ southern preparation. Four ounces of 41/50 shrimp are sautéed with bacon,
red and green bell peppers, celery and garlic. The shrimp are seasoned with Cajun seasoning, salt,
pepper, and lemon juice. The shrimp are served along side quick grits that have been enriched with
cream cheese. The dish is served with quartered Texas toast, and a pat of butter on the grits.
Buffalo Chicken Wings
As true to buffalo style chicken wings as can be had this side of Buffalo New York…using Franks Hot
Sauce. Chicken wings are first par baked, then set to chill. To order, the chicken wings are deep fried to
crisp, and then tossed in a bowl with butter and Franks. Franks Hot Sauce is vinegar and chili based hot
sauce. The wings are served with carrots and celery sticks (traditional accompaniments) and the guest’s
choice of blue cheese and/or ranch dressing. 8 pieces per order, 4 drummets and 4 wings.
Chili Soy Chicken Wings
Chicken wings are first par baked, then set to chill. To order, the chicken wings are deep fried to crisp,
and then tossed in a bowl with chili soy sauce. Chili soy sauce is a house made sauce consisting of sweet
Thai chilies, brown sugar, ginger, soy sauce, and chili oil. The wings are served on a bed of shredded
green cabbage and garnished with green onions, and white and black sesame seeds. 8 pieces per order, 4
drummets and 4 wings.
Habanero Honey Fried Corn
Fresh corn shucked and halved. Two cobs are simply deep fried to caramelize the corn kernels.
Removed hot from the fryer, the cobs are then halved and seasoned with salt and pepper, and served
with a compound butter of chopped fresh habanero chili, honey, and fresh lime juice. The fried corn is
served with chili dipped lime wedge, queso fresco, and toothpicks. The compound butter, while spicy, is
not as spicy as the habanero inclusion would lead one to believe; however, the kitchen would be more
than happy to serve the corn with plain, softened butter, if the guest chooses. Garnished with one chili
lime wedge for a side and two for an app. As well as a generous portion of queso fresco.
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Deviled Eggs
Hard-boiled eggs, peeled, and halved. The hard-boiled egg yolks are removed to a bowl, and mashed
and seasoned with Dijon mustard, Tabasco, minced fresh onion, Hellmann’s mayonnaise, lemon juice,
fresh parsley, oregano, and chives, and salt and pepper. The egg yolk mix is then piped back into the
boiled egg white halves. Six egg halves are served, chilled, with chive and paprika garnish.
Gravy Fries
Russet potatoes, hand cut 1/4” by 1/4” are first soaked in cold water for at least 5 hours. The potatoes are
then hot oil blanched, at a low temperature. After blanching, the fries are cooled for at least one hour.
Chilled fries are then deep fried in hot oil for 4 minutes to crisp. 5OZ of crisped French fries are placed
onto a plate then covered with brown gravy. The brown gravy is made by first melting butter, than
whisking flour with the butter to toast the mixture to a brown roux. Beef jus is added to the roux, and
simmered until it becomes thick. The gravy is seasoned with onion and garlic powder, Tabasco and
Worcestershire sauces, and salt and pepper. Grated mozzarella cheese is placed over the gravy on the
fries, and the dish is placed into the salamander to heat and melt the mozzarella. The plate is extremely
hot; please remember to warn the guest.
Crab Cakes
Two-3OZ cakes of hand formed Maryland crab. The crab cake mixture starts with a base of both back
fin, and lump, blue crab meat. A mixture of diced onion, celery, red peppers, and chopped garlic is
sautéed, then simmered with cream. Flour is added to the cream/vegetable mixture, to create a white
roux. The mixture is chilled, and then added to the crab meat. Panko is also added. The roux, and panko
serve to bind the mixture along with whole eggs. The mixture is seasoned with yellow mustard, Old Bay
seasoning, celery salt and lemon juice. The crab cakes are first pan seared in very hot vegetable oil, and
finished in a hot oven. Served with two dipping sauces, tartar sauce and cocktail sauce. The tartar sauce
is made with Hellmann’s mayonnaise, minced pickles, capers, celery, onion, and parsley, and seasoned
with lemon juice, Dijon mustard, salt and pepper. Combining tomato sauce, ketchup, and horseradish
with fresh chopped parsley, chili powder, Tabasco and Worcestershire sauces makes the cocktail sauce.
The crab cakes are garnished with a fresh lemon wedge, and parsley sprig.
Fried Cheese
Based on the classic Italian-American appetizer, “Mozzarell im Garutz”, also known as the grandfather
of fried cheese. Buffalo mozzarella is sandwiched between two slices of white bread, and seasoned with
salt and pepper and extra virgin olive oil. The sandwich is then dipped into egg wash, and then dredged
in a seasoned bread crumb mixture of panko, dried thyme and basil, and powdered onion and garlic. The
sandwich is then chilled to set. For serving, it is cut into 4 slices per sandwich, and then deep-fried to
crisp, golden and brown. Four pieces are served with a side of red sauce. Red sauce is garnished with
fresh grated parmesan cheese.
Rhode Island Calamari
A popular Rhode Island calamari dish with Portuguese origins. 6OZ of calamari rings are first tossed in
Steuben’s house seasoned flour, (corn meal, flour, onion and garlic powder, cayenne, and Old Bay) then
deep-fried to crisp and cooked through. A pepper mix of chopped pepperoncini’s, roasted red peppers,
hot cherry peppers, and Spanish olives are sautéed in olive oil with garlic and shallots. White wine is
added, and allowed to reduce. The pepper mixture is finished with herb butter, and the calamari is tossed
with the peppers. The calamari is served with flat top grilled garlic bread, and garnished with fresh
parsley, and lemon wedge.
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Sliders
3, 1OZ burgers are seasoned with salt and pepper and flattop grilled until well done. While the burgers
are cooking 3 slider buns are cut in half and flat topped to toast. The burgers are then placed on the
lower halves of the bun and topped with steamed onions, dill pickle slices, house made slider sauce
(ketchup, mustard, mayo, horseradish, Tabasco and spices), and the bun tops. The plate is garnished
with lettuce and tomato in the center. The guest may request to add cheese, green chili, and bacon.
Soups and Salads
Gazpacho (seasonal)
Gazpacho is a chilled vegetable soup, native to Spain. Steuben’s gazpacho is made very closely to
traditional recipes, using onions, garlic, cucumber, corn, red peppers, poblano and jalapeno chilies,
celery, squash and zucchini… first diced, and then coarsely pureed with tomatoes, tomato paste, and
tomato juice. The soup is seasoned with fresh herbs, which are basil, cilantro, oregano, and parsley, and
then chili powder, Worcestershire, and Tabasco, red wine vinegar and lime juice. The soup is garnished
with young Italian olive oil, and fresh oregano, and served with saltine crackers.
Tortilla
Tortilla soup has become a classic American/southwestern soup in its interpretation of Mexican flavors
and cooking. To begin, garlic and onions are sautéed; to which julienne cut corn tortillas are added and
allowed to toast. Chopped raw chicken is then added and allowed to brown and then canned chopped
tomatoes and fresh cilantro are added. Chicken stock is added with fresh corn kernels, diced poblano
and chopped roasted green chilies, and the mixture is seasoned with coriander and cumin and allowed to
simmer for about 2 hours. As the soup simmers, the toasted tortillas cook down and add a distinct
tortilla flavor to the soup. The soup is finished with fresh limejuice. To serve, the soup is ladled into a
bowl and garnished with fresh green onions and a bullet of crema, chili lime wedge, and tortilla strips.
French Onion Soup
A French bistro staple. A soup made by carefully, and over a long period of time, caramelizing red and
yellow onions with butter, salt, and sugar to develop flavor. After the onions have caramelized to a
mahogany color, and rich sweet flavor, chicken and beef stock, and apple cider are added. Also added is
a bouquet garni of rosemary, parsley, thyme, and bay leaf. The soup is allowed to simmer for about one
hour, and then simply seasoned with salt, fresh ground black pepper, and a small amount of sherry. To
sell, 10OZ of soup is ladled into a soup crock, with two buttered baguette croutes places over top. Over
the croutes Swiss, and provolone cheese is placed. The soup crock is placed into the salamander to melt,
and brown the cheese. Please remember to warn the guest that the soup crock is hot.
Tomato Soup
A mirepoix of carrots, onion, celery and garlic is first sautéed in olive oil. To the mirepoix, chopped
fresh tomatoes, canned peeled tomatoes, tomato juice, and vegetable stock are added. The mixture is
simmered for about 45 minutes, and then butter is added. After the butter has melted, the soup is pureed,
and then strained to discard the pulp. The tomato soup is seasoned with salt, pepper, and lemon juice,
and then finished with heavy cream. Garnished with fresh basil, and served with saltine crackers.
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Clam Chowder (seasonal)
Diced bacon is first rendered in hot vegetable oil. Fresh celery, onion, and garlic are sautéed in the
bacon fat, and butter is melted with the vegetables. Flour is whisked with the butter, and cooked to a
blond roux. Clam juice, and white wine are added, and heated to activate the roux. Shelled little neck
clams are added, with diced potatoes and milk. The mixture is allowed to gently simmer for about one
hour. The chowder is seasoned with Worcestershire, and Tabasco sauces, lemon juice, salt and celery
salt, and black pepper, and finished with heavy cream. Ten ounces of chowder is served in a hot bowl,
garnished with minced fresh parsley, and oyster crackers.
Green Chili Stew
A New Mexico classic with roasted Anaheim chilies, and slowly cooked pork shoulder. The pork and
chilies are simmered for several hours with tomatoes, fresh onions and garlic in chicken broth. The stew
is seasoned with cumin, coriander, garlic and onion powder, lime juice, salt and pepper. 10OZ of green
chili stew is served in a hot bowl, garnished with sour cream, thinly sliced green onions, and a warm
flour tortilla. The spice level depends on the season but is usually mild to medium.
Greek Salad
4 OZ of romaine and iceberg lettuce mix is tossed with Greek vinaigrette (a temporary emulsion of
lemon zest, balsamic and red wine vinegars, extra virgin olive oil, dried oregano, marjoram, fresh mint,
parsley and basil, salt and pepper, mustard and feta cheese). The dressed greens are then tossed with
2OZ of diced cucumbers, tomatoes, red onion, and sliced pepperoncini peppers. The salad is then
garnished with four calamata olives a lemon wedge and 2OZ of crumbled feta cheese. Served with
grilled pita bread.
Cobb Salad
4OZ of iceberg and romaine lettuce mix is tossed with Cobb vinaigrette (a temporary emulsion of red
wine vinegar, sugar, Worcestershire sauce, mustard powder, fresh garlic, and extra virgin olive oil). The
dressed greens are served in a chilled bowl and then topped with grilled chicken, crumbled bacon, diced
avocado, chopped hard-boiled eggs, and diced tomatoes, in TEBAC order…Tomato, Egg, Bacon,
Avocado, Chicken.
Served with ciabatta bread.
Caesar
4OZ of romaine lettuce hearts, 2 oz Caesar dressing (eggs, anchovies, vegetable oil, garlic, salt and
pepper), 4 white anchovies fillets, croutons (cubed ciabatta bread, herb butter, toasted), grated parmesan
cheese and a lemon wedge.
Iceberg Wedge
French bistro classic, served with blue cheese dressing (Hellmann’s mayonnaise, blue cheese crumbles,
fresh garlic, and fresh basil, thyme, oregano and chives, seasoned with lemon juice, and salt and pepper)
and two-pepper bacon. A wedge of iceberg lettuce (about 1/4 of the lettuce head) is served on a chilled
plate. Blue cheese dressing is ladled over the top of the wedge. Chopped two-pepper bacon (made by
first rubbing raw sliced bacon with brown sugar, then sprinkling black pepper, and chili flakes over the
bacon, and baking the bacon in a hot oven) is placed on and around the wedge. The salad is garnished
with pepperoncini peppers, onion slices and ciabatta bread.
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Tuna Nicoise
A traditional salad inspired by cooking “a la Nicoise”… in the style of Nice, the Provencal city on the
French Riviera. A la Nicoise usually implies the use of tomatoes, capers, garlic, olives and herbs. A
salad Nicoise also contains hard boiled egg, tuna, green beans and onions. The cured tuna Nicoise
contains mesclun, or mixed salad greens, house-olive oil cured albacore tuna, olives, capers, roasted red
peppers, and herb vinaigrette made of basil, thyme, oregano and parsley pureed with white vinegar and
extra virgin olive oil. Served with ciabatta bread.
Tomato and Mozzarella (seasonal)
Fresh mozzarella is cubed (roughly ¾”X ¾”) and marinated in a white wine vinaigrette consisting of oil,
white wine vinegar, lemon peel, garlic, oregano, basil, parsley, lemon juice, salt and pepper (this is the
same vinaigrette that is used to dressed the salad). The mozzarella is marinated for at least 24 hours prior
to use. 4OZ of the cheese is then tossed with 8 slices or peeled cucumbers, 4OZ of heirloom cherry
tomatoes, 1OZ of diced red onion, 3OZ of spring mix and 1OZ vinaigrette. The salad is served on a
chilled plate and garnished with garlic bread and minced chives.
Beet Salad (seasonal)
4OZ of boiled peeled and 1/4” diced red and gold beets are tossed with 2OZ of spring mix salt and
pepper. The beet and green mixture is then dressed with 1OZ of herb vinaigrette. On a room temperature
plate 2OZ of oven roasted local mushrooms are placed around the perimeter and the dressed green beet
mixture is place in the center of the plate. 1OZ of local haystack mountain Cadillac goat cheese is placed
atop the greens and the salad is garnished with maldon sea salt, young extra virgin olive oil and grilled
ciabatta bread.
Chili Soy Salmon Salad
7OZ salmon fillet is grilled to medium and glazed with chili soy sauce (see chili soy chicken wing
description). The salmon is the served atop 4OZ of spring mix tossed with edamame beans, sliced red
onion, sliced red pepper, and a ginger cilantro vinaigrette (fresh ginger, garlic, extra virgin olive oil,
white wine, cilantro, salt, and pepper).
Sides
Green Beans
Blanched fresh green beans, sautéed with herb butter, and seasoned with salt and pepper.
Baked Beans
Pinto beans and chopped pork shoulder, combined with salted water, simmered until tender. After
boiling, ketchup, yellow mustard, tomato paste, brown sugar, dried oregano, powdered onion, and garlic,
paprika, celery salt, chili powder, cayenne, and Memphis dry rub (refer to dry rub for BBQ ribs in
entrees) are added to the beans. The beans simmer for about a half an hour more to finish cooking the
beans, and soften the dry spices. The beans are finished with salt, pepper, and red wine vinegar.
Cole Slaw
A mixture of green cabbage, red onions, and grated carrots. The vegetable mix is tossed with a dressing
made of Hellmann’s mayonnaise, Worcestershire sauce, celery salt, red wine vinegar, salt, pepper, and
sugar. A 6OZ portion is served for a side and a 3OZ portion is served for an accompaniment to a dish,
see brisket, ribs, po’ boy.
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Steuben’s Fries
Russet potatoes hand cut to 1/4 inch by 1/4 inch thickness. The cut potatoes are soaked in cold water for
at least 5 hours. After soaking, they are hot oil blanched in low temperature oil, then set to chill for at
least one hour more. The temperature of the oil is raised, and the fries are cooked to crisp, about 4
minutes. Seasoned simply with salt. For a side order 6OZ of fries are served in a parchment lined crab
can, for a lobster roll 4-6OZ are served on a plate along side the lobster roll, a kids portion is 1-2OZ, and
a gravy fry portion is 8-10OZ on a large round plate.
Macaroni and Cheese
4OZ of macaroni and 3OZ of cheese béchamel are mixed in a large bowl and seasoned with salt to taste.
The mixture is then placed in a large crock and 1OZ of Parmesan panko mix is placed on top and
browned in the salamander.
Sugar Rolled Hush Puppies
Hush puppies, a southern staple-especially with fried catfish-are essentially fried balls of dough. The
name hush puppies come from a ‘low country’ practice of frying dough balls to throw to stray country
dogs begging for food. Corn meal, flour, salt and sugar are combined with eggs, melted butter, and
buttermilk to form yeast free, quick bread dough. The dough is allowed to chill and set for a period of
time and then scooped into hot fryer oil in 2OZ portions. When the hush puppies are dark brown and
cooked through, they are quickly tossed in granulated sugar. 4 each are served for a side and 2 for an
accompaniment for the etouffee.
Biscuit
A “quick bread” style biscuit made with buttermilk, flour, sugar, baking powder, baking soda, salt, and
vegetable shortening. Quick bread implies that the biscuit dough rises from the use of baking powder
and soda, rather then relying on yeast. This method tends to produce a more dense, rather than airy/flaky
bread.
Sautéed Vegetables
Sautéed vegetables that may change from time-to-time depending on the market, but generally consist of
a mixture of zucchini, yellow squash, ciopollini onions, carrots, and tomatoes, sautéed in herb butter
with garlic and shallots.
Mashed Potatoes
Russet potatoes chopped and salt water boiled until fork tender. The potatoes are strained, and allowed
to sit over a strainer to insure that excess moisture strains out. The cooked potatoes are run through a
food mill, or ricer, and then whipped with melted butter, heavy cream, lemon juice, black pepper, and
salt if needed.
Fried Corn
Same preparation as the habanero honey fried corn, but with one ear halved.
House Salad
A simple salad consisting of 2OZ of iceberg and romaine lettuce mix tossed with the guest’s choice of
dressing, and garnished with tomato, cucumber, onion and pepperoncini.
Pickles
A mixture of sliced dill, and half sour house pickles, emphasizing cucumber freshness rather than
intense pickle. Made by Donn Herman pickle company, Garettesville Ohio.
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Baked Cheesy Broccoli
Steamed broccoli tossed with cheese béchamel. The broccoli and cheese sauce is sprinkled with grated
Parmesan cheese, and placed into the salamander to brown the cheese.
Bacon Collard Greens
Collard greens braised with bacon lardoons, brown sugar, Pabst Blue Ribbon beer and maple syrup.
Mexican Fruit Salad (seasonal)
Fruit salad prepared just like on the Yucatan Peninsula! Watermelon, cucumber, and jicama tossed with
fresh limejuice, Maldon sea salt, and chili powder.
Three Been Salad (seasonal)
A southern family traditional side dish found at many church potlucks, picnics, and chicken shacks. So
tasty that both chefs Brandon and Matty had a version of it at White fence farms and decided to rip it
off. Our version consists of blanched green, kidney, and garbanzo beans tossed with mayonnaise, celery,
onion, garlic, fresh oregano, chives, and parsley. Seasoned with lemon juice, zest, salt and pepper.
Entrees
Grilled Salmon
7OZ of farm-raised salmon is cold smoked and then grilled to medium (our suggestion, being cold
smoked prior to pick-up rare is out of the question, but other temps are allowed). On the plate is 1OZ of
roasted red pepper mayonnaise is place around the edge, 4OZ of herb Anson mills polenta is placed in
the center (herbs include, chives, parsley, garlic and shallots). The grilled salmon is placed on top of the
polenta and crispy Brussels sprouts are scattered around the plate. Crispy Brussels sprouts are made by
quickly frying blanched, quartered Brussels sprouts. There is a small amount (garnish) of sautéed
roasted red peppers, and calamatas placed on top of the salmon. The plate is then garnished with minced
chives. This dish is the only one on the menu that does not have GLUTEN, or DAIRY. It does have
chicken stock in the polenta preparation and cannot be made with out it.
Skirt Steak
7OZ skirt steak, generously seasoned with salt, and 3-pepper grill rub (coarsely ground black pepper,
cayenne pepper, and chili powder), grilled and served with chimichurri butter (chimichurri; an
Argentinean parsley, chili, vinegar, olive oil sauce, whipped into room temperature unsalted butter, to
make a compound butter), and 8-10OZ of Steuben’s fries. To serve, the Steuben’s fries (refer to
Steuben’s fries in sides) are placed in the center of a plate, the skirt steak is placed over the top of the
fries, with a compound butter round placed over the top of the steak. The dish is garnished with chili
dipped lime wedge and a steak knife. The preferred serving temperature for the skirt steak is medium-tomedium well.
Braised Beef with Wide Noodles
Beef cheeks are first seasoned with salt and pepper, then dredged in flour and browned in hot vegetable
oil to seal in juice and flavor. The browned beef cheeks are then braised with red wine, mirpoix and a
tomato sauce reduction for 11 hours at 200 degrees. After braising, the cheeks are separated out of the
liquid and then weighed into 6OZ portions. The braising liquid is pureed, and seasoned with sherry
vinegar to become a jus for the dish. To serve; one portion of meat is heated in 2oz of jus, while
asparagus, cherry tomatoes, and arugula are sautéed in herb butter and tossed with pappardelle noodles.
The noodle mixture is placed in the center of a wide bowl, and the reheated beef cheeks with jus are
placed over the noodles. One egg is fried over easy, and then placed over the beef cheeks. The dish is
garnished with freshly ground black pepper, maldon sea salt, and fresh cut chives.
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Fried Chicken
Four pieces of chicken (leg, wing, thigh and breast) brined in salted buttermilk solution with Tabasco for
24 hours. The buttermilk-brined chicken is then tossed in house recipe seasoned chicken flour
(powdered onion and garlic, dried thyme, cayenne, salt and pepper). After tossing with the seasoned
flour, the chicken pieces are placed directly into hot fryer oil for 12-18 minutes until an internal
temperature of 165 degrees is reached. To serve one portion of fried chicken is placed in a hot oven to
“reheat”. The warmed chicken is then plated on an oval with mashed potatoes (refer to mashed potatoes
in sides), buttermilk biscuit (refer to buttermilk biscuits) and 2OZ of seasoned chicken gravy. To make
the gravy, canola oil is first heated in a sauce pan. An equal amount of seasoned fried chicken flour is
whisked into the oil to make a blond roux. Chicken base, and whole milk are added to the roux, and the
gravy is simmered to mature flavor for about 30 minutes. The gravy is seasoned with salt, pepper,
Tabasco and Worcestershire sauces. We do not take requests for white, or dark meat only.
Spaghetti and Meatballs
8OZ of spaghetti served with 4-6OZ of red sauce and 3 house made meatballs (refer to meatballs in
appetizers). The red sauce is made by first sautéing fresh garlic and onions in extra virgin olive oil, and
then adding canned, diced and peeled tomatoes to the onion and garlic. White wine, tomato juice, dried
parsley, oregano, basil and thyme are then added, and the sauce is simmered for over an hour. The sauce
is semi pureed, refreshed with fresh parsley, oregano, basil, and thyme, and seasoned with powdered
onion, and garlic, salt and pepper and finished with extra virgin olive oil. The spaghetti is placed into a
hot bowl, the red sauce with the meatballs is ladled over the pasta, and the dish is garnished with
chopped fresh oregano, and parmesan cheese. Served with flat top grilled garlic bread.
Memphis BBQ Baby Back Ribs
One full slab of baby back pork ribs, first rubbed with Memphis dry rub (a combination of brown sugar,
onion and garlic powder, celery salt, paprika, chili powder, cayenne, mustard powder and cumin). After
being rubbed, the ribs are smoked for an hour with Stranahan’s whiskey wood chips. The smoked ribs
are then placed into roasting pans, covered and roasted for 3hourse in a low oven. The drippings left
over from roasting are then combined with ketchup, Tabasco and Worcestershire sauces, red wine
vinegar and margarine become a glaze for the ribs as they are grilled to order. To serve, one slab is
grilled and glazed, and placed on a plate with coleslaw (refer to coleslaw in sides), BBQ baked beans
(refer to BBQ beans in sides), and Texas toast on the side. The ribs are served with a steak knife, and
wet naps for guest’s sanitation. Be sure to pre- run a bowl for the rib bones. Available full or half rack.
Herb Roasted Chicken
Whole 3-plus pounds chickens are brined in black pepper corns, brown sugar and salt, for at least 24
hours. The chickens are roasted and de-boned. An order is half of a chicken. The chicken is grilled and
basted with herb butter. It is served atop mashed potatoes and sautéed vegetables.
BBQ Beef Brisket
Large five pound and up brisket, rubbed with Memphis dry rub (refer to Memphis dry rub on BBQ ribs),
and oven braised in a low temperature oven for 10 hours. The braising liquid consists of beer, ketchup,
brown sugar, tomato paste, red wine vinegar, garlic and onion. After braising, the brisket is removed
from the oven, and the braising liquid is reduced, and finished with margarine. The brisket is cross grain
cut, into very thin slices, which are glazed, and heated with the brisket jus. The brisket is served with
coleslaw (refer to coleslaw in sides), BBQ baked beans (refer to BBQ baked beans in sides), and Texas
toast. Served with a steak knife.
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Trout Amandine
One, boneless, 8OZ skin on trout fillet, is pan seared in herb butter with garlic and shallots. Red potatoes
are diced and tossed in lemon juice, parsley salt, pepper, and extra virgin olive oil. The potatoes are then
oven roasted for 30-45 minutes to brown. Once browned and cooked through the potatoes are cooled
and stored on line for service. For and order 3-4OZ of the potatoes are heated in a sauté pan with herb
butter. Green beans are blanched in salted water, shocked, then sautéed in herb butter to order. Placing
the browned potatoes at the top of the plate, with the trout placed over the potatoes, assembles the dish.
When the trout is removed from the pan, sliced red table grapes and slivered almonds are tossed into the
pan with the trout, and a pan sauce is made with white wine and finished with herb butter, salt, pepper,
and lemon juice. The sautéed green beans are placed over the trout, and the almond-grape pan sauce is
poured over the dish.
Macaroni and Cheese
8OZ of macaroni, and 4-6OZ of cheese béchamel are tossed together in a mixing bowl. First melting
butter in a saucepan makes the cheese béchamel. Flour is then whisked with the melted butter to achieve
a blond roux. Milk is added to the roux, and brought to a simmer. In small amounts, a mixture of
cheddar, American, Swiss, Camembert, and fontina cheeses is slowly whisked into the simmering milk.
Once all of the cheese has melted, and the sauce is smooth and creamy, the béchamel is seasoned with
salt. The macaroni, and béchamel mixture is placed into a shallow bowl, covered with breadcrumbs, and
parmesan cheese, and placed in the hot salamander to gratin. The serving bowl is extremely hot;
please remember to warn the guest.
Cayenne Etouffee
A New Orleans classic. The etouffee starts with melted butter, and fresh onion, garlic, celery, red
pepper, green pepper, and jalapeno chili, sautéed in the melted butter. Flour is added to the
vegetable/butter sauté, and whisked to achieve a brown roux. Tomato juice, water and clam juice are
added to the roux with bay leaves, and the mixture is gently brought to a simmer. Chopped tomatoes,
and andouie sausage is added, and the mixture is seasoned with celery salt, Old Bay seasoning, cayenne,
chili powder, paprika, onion and garlic powder, dried thyme, oregano and tarragon, Worcestershire and
Tabasco sauces, salt, pepper, and lemon juice. After the mixture simmers for about one hour, it is
finished with a small amount of fresh butter. The etouffee is served over dirty rice. Rendering bacon,
and sautéing fresh onion and garlic in the bacon fat start the dirty rice. Long grain rice is slightly toasted
with the vegetables and bacon fat, and chicken broth, fresh celery, Cajun seasoning (garlic and onion
powder, thyme, paprika, and cayenne), paprika, and ground pork are added to the rice mixture. The rice
is covered, and baked in the oven. To serve, one potion of seafood (crayfish,16-20 shrimp) is sautéed
until just down and then a cup of dirty rice is finished with thinly sliced green onions, and butter and
scooped into a hot bowl, while 10OZ of etouffee is ladled over the rice. Served with two hush puppies.
Meat Loaf
Ground beef and veal, combined with diced onion and parsley, Dijon mustard, chopped bacon, dried
basil and thyme, salt and pepper. Separately, white bread is roughly chopped and combined with milk.
When the bread/milk mixture has become homogenous, it is added to the meat mixture, and they are
mixed thoroughly. The meat loaf mixture is placed into a buttered loaf-baking pan and cooked in a
medium temperature oven for one and a half hours. When the meat loaf is cooked through it is brushed
with a tomato glaze that consists of ketchup, brown sugar, and white wine vinegar. The glazed meat loaf
is placed back into the oven to caramelize. A 7-ounce piece is served with mashed potatoes (refer to
sides), and sautéed button mushrooms, with brown gravy (refer to brown gravy on gravy fries in
appetizers), seasoned with fresh basil and thyme.
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Vegetarian Chili Rellano
Roasted Poblano chilies are stuffed with a mixture of asadero, and Oaxaca cheeses, cilantro, cumin and
coriander. The stuffed chilies are first dredged in a rice flour/masa mixture, and then dipped in a flourthickened batter of seasoned, beaten egg whites. After being dredged and battered, one relleno is deep
fried to order. The relleno is served with New Mexico ancho chili sauce, and pinto beans. Combining
canned, peeled tomatoes with ancho chilies, onions, and garlic makes the ancho chili sauce. The mixture
is put to simmer for about 45 minutes, and then pureed with oregano, lime juice, and olive oil. The pinto
beans are cooked for 1 hour with water, fresh garlic, and salt, and onion studded with cloves. When the
beans are tender, the onion is removed, and the cloves are taken out of the onion and discarded. The
onion is chopped, the beans are strained and the two are once again combined. The beans are seasoned
to order with salt, pepper, and fresh lime juice. To assemble the dish, ancho chili sauce is ladled onto the
plate, followed by the pinto beans. The fried relleno is placed over the beans. Over the top of the relleno
are Yucatan onions, which are made by tossing fresh red onions with fresh lime, and orange juice, red
wine vinegar, achiote paste and salt and pepper. The plate is garnished with fresh lime wedges, grated
queso fresco cheese, and crema.
Spicy Linguini
7OZ of linguini is reheated in salted boiling water. During which time 2OZ of spicy pepper mix (see
calamari) is sautéed with garlic, shallots, and herb butter. Once the pepper mix is tender cherry tomatoes
are added along with blanched asparagus, roasted red peppers, and arugula. White wine is added and
reduced to form the sauce. The hot linguini is tossed in and mixed well. The dish is then garnished with
red pepper flakes, grated parmesan cheese and garlic bread. The dish may be made vegan as well as
without any of the ingredients depending on guest preference.
Seasonal Braise
(see Server)
Sandwiches
Maine Lobster Roll
An east coast favorite! Whole fresh Maine lobsters are boiled in salt water, and shocked to stop the
cooking process. We then shell the lobsters for tail and claw meat. The meat is chopped, than tossed
with a dressing made of Hellmann’s mayonnaise, finely diced onion and celery, paprika, salt and pepper.
Four ounces of lobster salad mix is served in a butter grilled, New England split top roll. Served with
fries and a half sour pickle.
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Pulled Pork
Smoked and slow roasted pork shoulder, is pulled (shredded), and combined with thinly sliced red
onions, Carolina bbq sauce (vinegar, brown sugar, yellow mustard, chili, onion, and garlic powders,
paprika, celery salt, and margarine), Memphis dry rub (refer to Memphis dry rub on BBQ ribs in
entrees), celery salt, Worcestershire, and Tabasco sauces, red wine vinegar, salt and pepper. 4OZ of
pulled pork meat is served on butter grilled Texas toast, with coleslaw, and sliced red onions. The plate
is served with Carolina BBQ sauce, Blake st BBQ sauce and a half sour pickle. The guest may choose to
have the coleslaw on the side.
BBQ Beef Brisket Sandwich
Smoked and roasted beef brisket, (3.5oz.-please refer to brisket in entrees) and coleslaw, in between
butter toasted Texas toast. Served with brisket jus, Blake st BBQ sauce and a half sour pickle. The guest
may choose to have the coleslaw on the side.
Monte Cristo
2OZ of turkey and ham, Swiss and American cheeses, are sandwiched between 2 pieces of white bread.
The sandwich is dipped in a batter of egg, milk, and flour, and then deep-fried to crisp. The Monte
Cristo is then quartered, into triangles, dusted with powdered sugar and served with raspberry preserves,
and a half sour pickle.
Cubano
Brined, smoked and slow roasted pork shoulder, shredded (pulled), and combined with dried oregano,
cumin and coriander, red wine vinegar, fresh limejuice, salt and pepper. The sandwich is assembled by
first spreading a mayonnaise-Dijon mustard mixture onto bolillo bread (a Mexican lard bread), followed
by 5OZ of the seasoned pork, two slices of thick sliced pit ham, Swiss cheese, and sliced half sour
pickles. The sandwich is then flat top grilled, and weighed down to sear the bread, and melt the cheese.
Served with chimichurri, the Argentinean parsley/olive oil sauce and a half sour pickle.
Cheeseburger
5OZ, hand formed, 75/25 ground beef patty seasoned with Worcestershire sauce, Memphis dry rub
(refer to Memphis dry rub on BBQ ribs in entrees), salt and pepper, and bound with raw egg. The burger
patty is flat top grilled, and weighed down while cooking to insure consistency in circumference and
thickness. American cheese is melted over the top of the burger, followed by shredded iceberg lettuce,
onion and tomato and served on a butter grilled challa roll, with yellow mustard, and mayonnaise. The
burger is garnished with thinly sliced onion, and tomato. Due to how we weight down the burger patties
during cooking, our burgers are served medium to mid well but we will always try our best to
accommodate the guest temperature request.
Burger
Above, sans cheese.
Green Chili Cheeseburger
Cheeseburger served with chopped and roasted Anaheim chilies. This is the true, authentic green chili
cheeseburger presentation, as opposed to a green chili sauce or stew served on a cheeseburger.
BLT
Bacon, lettuce, tomato with mayo and served on butter Texas toast with potato chips.
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Cheese Steak Sandwich
Thinly sliced rib eye steak, flat top grilled, and seasoned with Lawry’s seasoning salt. The steak is
spatula chopped, then caramelized with a cheese béchamel consisting of butter/flour and milk roux, with
American and provolone cheeses. An Amorosa sandwich loaf is dressed with more cheese béchamel,
and the cheese steak is stuffed into it. Served with gardinièra relish, a pickled mixture of chilies,
peppers, and vegetables with garlic, on the side.
Breakfast Burrito
Pan browned chorizo sausage, and scrambled eggs. The scrambled egg/chorizo mixture is combined
with hash browns, grated cheddar cheese, sliced green onion, chopped tomatoes, and green chili sauce
(refer to Green Chili Stew in soups and salads). The mixture is portioned out into large flour tortillas,
and then wrapped for service. To serve, the burrito is oven heated, and then plated with more grated
cheddar cheese, and green chili sauce, crema, and green onions.
Grilled Cheese
Muenster cheese, with yellow and white American cheeses sandwiched between two slices of Texas
toast bread. The sandwich is butter flat top grilled to toast the out side of the bread, and melt the cheeses
throughout. Served with potato chips and half sour pickle.
Chicago Dog
Vienna hot dog all the way, with only Vienna Beef licensed ingredients. Steamed or grilled hot dog, on a
poppy seed bun, with sport peppers, fresh tomato, cucumber, sweet pickle relish, yellow mustard,
minced onion, and celery salt. Steamed is the traditional way! Served with potato chips and a half sour
pickle.
Mediterranean Vegetable
Grilled zucchini, squash, and onion, layered with roasted red peppers, and feta cheeses, layered on
French baguette bread. The sandwich is dressed with an herb vinaigrette made of fresh basil, tarragon,
oregano, parsley, and thyme, chopped shallot, Dijon mustard, red wine vinegar and extra virgin olive oil.
The sandwich is tightly wrapped in plastic wrap, and chilled for at least one hour prior to service. A 6inch piece of sandwich is served. The sandwich may also be flat top grilled, please ask your guest.
Served with gardinièra relish and olive tapenade on the side.
Shrimp Po-Boy
The term “po boy” dates back to the New Orleans street car strike of the middle 1920’s. After 4 months
of strike, with no conclusion in sight, a street car owner began making sandwiches to give out for free to
his striking former colleagues. The strikers were referred to as “poor boys”, and the free sandwiches
quickly assumed the nickname as well. The Steuben’s po-boy starts with 5 ounces of rock shrimp tossed
with house- seasoned flour, (refer to Rhode Island Calamari in appetizers) and deep fried to crisp and
cook through. An Amoroso roll is flat top toasted, then spread with remoulade, a mayonnaise based
sauce with diced green and white onions, horseradish, garlic and Cajun seasoning is folded in. The
sandwich is assembled with the shrimp, remoulade, lettuce and tomato, and served sliced in half. A side
of Creole mustard is served with the po-boy, which consists of mustard pureed with Old Chub beer,
garlic, fresh tarragon and parsley, and Cajun seasoning. The sandwich is also served with a small side of
coleslaw and a lemon wedge.
87
Chili Lime Grilled Chicken
A 7OZ chicken breast marinated in lemon, lime and orange juices, chili powder, achiote paste, garlic
and onion powders, and vegetable oil. The breast is grilled, and served on a rustico roll that has been flat
top grilled. On the roll is ancho sauce and a vera cruz mayonnaise that is mixture of mayonnaise, citrus
juice, and fresh oregano. Oaxacan cheese is melted on the chicken breast, and the sandwich is served
with lettuce, tomato, Yucatan onions (please refer to chili relleno in entrees), queso fresco and a chili
lime wedge.
Reuben Sandwich
The classic American deli sandwich either created by Arthur Reuben, owner of New York’s legendary
Reuben’s Delicatessen, or gambling man Reuben Kay, for a poker friend who entered it in a sandwich
contest. All food lore aside, the classic Reuben consists of generous amounts of thinly sliced corn beef
and pastrami, Swiss cheese, sauerkraut, and Russian dressing on rye bread. Russian dressing is a
mayonnaise-based sauce of onions, pickles, ketchup, sour cream and horseradish that is finished with
fresh parsley, and cayenne pepper. The corned beef and pastrami are first heated on the flat top while
the rye bread is butter toasted. Sauerkraut is added to the meat as well as Swiss cheese and melted. The
toast is then spread with Russian dressing and the sandwich is assembled and served with a half sour
pickle.
Veggie Burger
A house made veggie patty containing: carrots, mushrooms, green and red bell peppers, rice, cashews,
almonds and textured vegetable protein (used as a binder). The patio is flat topped to heat through and
served on a butter grilled Udi’s bun and server with lettuce, tomato, onion and a pickle. This item is
vegan (aside from the bun), gluten free and vegetarian.
Spicy Pinto Bean Sloppy Joe
Prepared completely vegan. Pinto beans are cooked with onions and garlic, red and poblano peppers,
and molasses, Don Rickles Rib Rub, and hot sauce. Once cooked through, the ingredients are mashed
together, to similarly look and taste like a ground beef Sloppy Joe. 6OZ of the mixture is heated in a
sauté pan and plated on dry toasted Texas toast. The sandwich is served with lettuce, tomato, onion, and
a half sour pickle.
Nightly Specials
Monday, Open Face Turkey Sandwich
7 oz. of sliced oven roasted turkey breast, mashed potatoes, turkey gravy (roux based gravy with the
roasted turkey pan drippings, salt and pepper) and steamed corn.
Tuesday, Chicken Parmesan
One 6OZ flattened chicken breast is coated with flour and then dredged in egg yolks, it is then quickly
fried to crisp. When picked up the chicken breast is re warmed in the oven and topped with mozzarella
cheese to melt. It is place atop 8OZ of spaghetti and topped with 4OZ of red sauce. It is garnished with
garlic bread and chopped fresh parsley.
88
Wednesday, Fish and Chips
Pub classic. Two pieces of fresh Atlantic cod (7OZ), first dredged in flour, cornstarch mixture. The
dredged cod is then dipped in brown ale (Old Chub) batter, made with flour, baking powder, salt,
cayenne, Old Bay seasoning, whole eggs, and brown ale. The battered cod is fried in hot oil until crisp,
golden and cooked through, and seasoned with salt out of the fryer. Served with coleslaw (refer to
sides), and pub style chips that are russet potatoes, halved and sliced into 1/4 in. half moons. The pub
style chips are prepared much like Steuben’s fries, first hot oil blanched, chilled, and then deep-fried to
crisp. Served with tartar sauce (refer to Maryland crab cakes in appetizers), fresh lemon wedges and
malt vinegar.
Thursday, Pork Chops
Two 8OZ bone in pork chops brined in sugar, salt, cloves, bay leaves, orange juice, celery salt and
water. The brined chops are grilled to desired doneness, medium at least. The pork is served with butter
sautéed green beans, ham and swiss potato gratine, and smoked applesauce. The gratine potatoes are
thinly sliced russet potatoes, layered in a baking dish, au gratin style, with swiss cheese, diced ham and a
heavy cream reduction. The potatoes are baked, covered, for two hours, and then uncovered and topped
with a panko and parmesan cheese to brown the surface of the potatoes. Portions are cut out in squares
to be served on the side. Smoked Fuji apples make the smoked applesauce for one hour and them boiling
them with apple juice until tender. Then placing the apples in a blender and puréeing until slightly
chunky, seasoning with sugar and salt to taste. To plate a piece of gratine is warmed in the oven and
place in the center of the plate. The grilled pork chops are then placed with the bones atop of the gratine
and butter sautéed green beans at twelve o’clock. 2OZ of smoked applesauce is then placed upon the
pork chops. A steak knive is served on the plate.
Friday, Smoked Chicken Pot Pie
To make the filling, eight pounds of boneless, skinless chicken breasts are seasoned with salt and pepper
and smoked until. While the chicken is smoking two pounds of bacon is julienne and placed in a hot
saucepot over medium flame to render the fat. Once slightly crisp, two pounds of diced celery, onion,
and carrots are added to the bacon. The mixture is sautéed until tender. The chicken is then diced and
added to the bacon vegetable mixture. One pound of green peas are then added. The filling is held in the
steam table for service. Starting with a blond roux of flour, milk, butter, thyme, oregano and basil then
makes an herb béchamel. The mixture is then brought to a boil to activate the roux and seasoned with
salt, pepper, and lemon juice. To serve, six ounces of filling is added to a sauté pan and heated up, then
3-4 ounces of béchamel is added and the mixture is placed into a bowl and topped with a house made
puff pastry. Garnished with chopped parsley.
Saturday, Pot Roast
7OZ of braised chuck roast is served with oven-roasted carrots, onions, asparagus, cherry tomatoes and
mashed red potatoes. The chuck roast is first rolled in seasoned flour and pan seared to seal in the juices.
It is then placed in a pan with carrots onions and celery. Beef stock is added and the roast is braised for
11 hours. Red potatoes are then boiled until fork tenders and hand mashed with cream, butter, fresh
herbs, and roasted garlic and seasoned to taste with salt, pepper and lemon.
89
Sunday, Chicken Fried Steak
One 8OZ cube steak that has been pounded thin, is dredged in seasoned flour and egg wash, and is deepfried until cooked through. It is then plated with four ounces of mashed potatoes; four ounces southern
style stewed okra, and topped with two ounces of chicken gravy. The okra is prepared by rendering
bacon lardoons and sautéing garlic, onion, and red bell peppers until tender. The chopped okra is added
and sautéed briefly. Then diced tomato and tomato juice are added. The mixture is brought to a simmer
and seasoned to taste with salt, pepper, and lemon juice.
Steuben’s Kids Menu $7
- Fried Chicken, (1/2 order) available but not on the menu.
- Spaghetti and red sauce (option of two meatballs)
- Macaroni and Cheese
- Burger
- Cheeseburger
- Grilled Cheese
- Hot Dog
- Chicken fingers
- PB&J
Vegetable Options
- green beans
- fried corn
- coleslaw
- Sautéed vegetables
Starch Options
- Steuben’s fries
- baked beans
- mashed potatoes
Kids menu served with beverage and cup cake.
Brunch Items
*All benedicts consist of 2 poached eggs poached baine marie, so that the whites are cooked
through, with the yolks cooked soft (or hard DO NOT TAKE A TEMP.) over butter toasted
English muffins with chive hollandaise and hash browns.
Eggs Benedict
Traditional eggs benedict…with griddled pit ham
Tomato Avocado Eggs Benedict
Traditional eggs benedict…tomato slices and garnished with sliced avocado.
Crab Eggs Benedict
Traditional eggs benedict…two crab cakes.
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Sausage and American Cheese Benedict
Traditional eggs benedict… 2 sausage patties with melted American cheese.
Chorizo and Avocado Benedict
Traditional eggs benedict… 2 chorizo patties topped with ranchero salsa and garnished with avocado.
Cast Iron Vanilla French Toast
A cast iron skillet is first lined with caramel sauce. French bread is cut into 1” thick rounds and dipped
into a vanilla seasoned egg custard, and then placed into the cast iron skillet over the caramel. The skillet
is placed into a hot oven to toast both sides of the bread, and cook the dish through. Granola is placed
on top and browned in the salamander.
Egg-in-a-Hole
2 pieces of Texas toast, with a hole in the middle removed. One whole egg is placed uncooked into each
whole, while the bread toasts on the flat top grill. A slice of ham is placed over the exposed hole, and
then the toast is flipped over to sear the ham. The toast comes off of the grill with the bread toasted, the
egg cooked to over easy, and the ham seared. The dish is finished with chive hollandaise sauce, and hash
browns.
Chicken Fried Steak and Eggs
8OZ of cube steak dredged in egg wash and then in seasoned flour mixture. Then deep-fried until
cooked through. Served with hash browns, eggs any style, and a biscuit.
Waffles
Egg based waffle batter, made to order, and topped with fresh fruit and whipped cream.
Biscuits and Gravy
Two buttermilk biscuits (refer to buttermilk biscuits in sides descriptions), served with sausage gravy
and hash browns. The gravy is made by first browning pork sausage in a skillet. While the meat is
browning, pork fat renders. Butter is added, and allowed to melt. Flour is stirred into the sausage and
butter, and whisked until the mixture becomes a white roux. Milk is added to the roux, and simmered
until the mixture is thick and gravy consistency. The gravy is seasoned with salt, pepper, Tabasco and
Worcestershire sauces.
Lox and bagel
3 ounces of Nova Scotia smoked salmon, served with sliced red onion, cream cheese, capers, and a
toasted bagel of the guest’s choice.
Pancake Stack
3 10-12 inch pancakes garnished with fresh fruit and powdered sugar.
Huevos Rancheros
Two eggs any style are topped with ranchero salsa (roasted tomatoes, jalapenos, onions, and garlic)
served with shredded lettuce, pico de gallo, crema, chili lime wedge, flour tortilla, chorizo sausage, and
barracho beans (pinto beans cooked in beer, salt, pepper, chili powder, oregano, garlic and onion
powder, and lime juice).
91
Bacon and Sausage roll Egg Sandwich
Two eggs any style, 2 thick slices of bacon sausage roll (breakfast sausage mixed with cheddar cheese
and wrapped in bacon. Then Oven roasted for three hours to cook through and glazed with Blake Street
BBQ sauce.) And mayo on a poppy seed Kaiser roll. Guests may elect to add cheese.
Basic
Two eggs any style served with choice of breakfast meat (skirt steak, corned beef hash, bacon, ham,
chorizo, sausage), toast and hash browns.
Vegetarian Breakfast Burrito
Scrambled eggs mixed with cheddar cheese, tomato, hash browns, and green onions. Rolled in a flour
tortilla topped with pico de gallo, cheddar cheese, ranchero salsa, crème, green onions.
Brunch Items Served Ala Cart
Grits, Cheddar Grits, Cheddar bacon grits, Fruit, Buttermilk Biscuit, Hash Browns, Granola, Yogurt,
Plain Pancakes, Eggs Cooked Any Way, Bacon, Sausage Patty, Shaved Ham, Chorizo Link, Corned
Beef Hash, Potato pancake, biscuit and gravy,
Potato Pancakes
Potato pancakes, house made, with grated potato and onions, bound with whole eggs and flour. The
mixture is seasoned with salt, pepper, and lemon juice, and flattop grilled in clarified butter to make
pancakes. Served with applesauce and sour cream.
Chicken and Waffles
2 pieces of fried chicken (one dark one white), served with a quartered waffle, chicken gravy, and maple
syrup.
Omelet of the Day
Changes daily chefs choice
Desserts
Coconut Cake
Home-style 3-layer cake made of whole eggs, flour, baking soda, and baking powder, with sugar and
coconut milk. Frosted with a coconut extract butter cream, and coated with toasted coconut flakes.
Truck Stop Chocolate Cake
Sugar creamed with soft butter, whole eggs, flour, baking soda, milk vanilla, cocoa powder, and
espresso concentrate. A three-layer cake with double chocolate butter cream frosting.
Butterscotch Pudding
Brown sugar simmered with melted butter, with heavy cream, milk and vanilla added. The custard is
simmered to mature flavor, than thickened with cornstarch. The mixture is chilled in pastry bags; 4
ounces of pudding is piped into a chilled parfait glass. The dessert is garnished with “Nilla” cookies, and
whipped cream.
Cupcakes
Two-ounce vanilla cup cakes, sold individually. Made with butter, sugar, self-rising, and all purpose
flours, milk and eggs. Frosted with vanilla butter cream frosting. Other flavors may be featured based on
seasonality.
92
Matty’s Wacky Apple
Based on chef Matt Selby’s favorite childhood dessert, the Daffy Apple. Fuji apples, skewered, and
hand rolled in semi-soft caramel. After the caramel, the apple is rolled in sweet “secret” crunch…ground
frosted flakes. The dessert is served, sliced and disassembled, with vanilla ice cream, chocolate and
caramel sauces, and fresh seasonal berries.
Vanilla Milkshake
Eight ounces of vanilla soft serve, 8 ounces of soft serve mix.
Chocolate Milkshake
Eight ounces of chocolate soft serve, 8 ounces of soft serve mix, 1 ounce of chocolate syrup,.
Espresso Milkshake
Eight ounces of vanilla soft serve, 6 ounces of soft serve mix, and one shot of espresso.
Strawberry Milkshake
Eight ounces of vanilla ice cream, 6 ounces of soft serve mix, and 2 ounces strawberry puree.
Bowl of Fresh Berries
Fresh seasonal berries, generally strawberries, raspberries, blueberries, and black berries, served with
whipped cream. Not physically on the menu, rather available for guests with dietary restrictions.
Brownie Al a Mode
Large, traditional dark chocolate brownie, served warm with vanilla ice cream and house made hot
fudge sauce. The hot fudge sauce is a Vesta original. Combining white and brown sugar, cocoa powder,
evaporated milk, butter and heavy cream start the sauce. The mixture is placed over low heat, and
whisked to combine. The sauce is allowed to simmer for about 20- 30 minutes.
Peach Cobbler
Canned peaches tossed with brown sugar, cinnamon and coriander. The peach mixture is portioned into
individual serving bowls, and baked in a hot oven for about 30 minutes. The cobbler are pulled out of
the oven, and covered with a topping that is a sort of a cross between biscuit and crumble dough. It is
made with flour, buttermilk, butter, and shortening, and seasoned with brown sugar. The covered
cobblers are then placed back into the oven for about 15 minutes more to crisp the topping. The cobbler
is served with vanilla ice cream on top.
93

Employee Folder Checklist

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