server training - Employee Services

Transcription

SERVER TRAINING
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SERVER TRAINING PROGRAM OVERVIEW
o
o WELCOM
o THE REATA STORY
o MISSION, JOB DESCRIPTION, UNIFORM STANDARDS
o TRAINING OUTLINE AND SCHEDULE
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17
17
20
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SERVER TRAINING GUIDE
o DAILY TRAINING CHECKLISTS
o TEN STEPS OF TRAINING EXCELLENCE
o HELPFUL HINTS OF SERVICE
o GENERAL REATA KNOWLEDGE
o MICROS TRAINING
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31
34
37
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MENU DESCRIPTIONS
o APPETIZERS AND STARTERS
o SOUPS AND SALADS
o SIDES
o ENTRÉE SALADS
o LUNCH ENTREES
o MAINS
o AFTERS
o BRUNCH
o EXTRAS AND MISC
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46
48
49
50
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55
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WINE AND BAR
o ALCOHOL AWARENESS
o LIQUOR AND BEVERAGE KNOWLEDGE
o REATA LIQUOR LIST
o REATA LEGENDARY DRINKS LIST
o WINE PROGRAM KNOWLEDGE
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60
61
68
69
TESTS
o GENERAL INFORMATION TEST
o SERVICE KNOWLEDGE TEST
o MICROS TEST
o FOOD TEST ONE
o FOOD TEST TWO
o FOOD TEST THREE
o LIQUOR/BEER TEST
o WINE TEST
o
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79
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TABC & FOOD HANDLERS INFORMATION
JUST SOME REMINDER NOTES
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WELCOME!
We are glad you made the decision to join our team!
Excellence is the trademark of Reata: excellence in food, service, and atmosphere.
The success of our restaurant depends on the service provided by every employee. As a
member of our team, you contribute to our success with your manners, attitude, and the
sincere desire to offer warm, expert, and efficient service to our guests.
This handbook provides the necessary guidelines to offer a service that is in keeping with
our standards, policies, and procedures. Please feel free to see your trainers or any
manager should you have any questions.
We want you to be proud of Reata and your contribution to our mutual success. We ask
that you never do anything to detract from our core values quality, honor and
integrity.
OUR HISTORY
The Reata History
Reata
-starring James Dean, Rock Hudson and Elizabeth Taylor. Based upon the famous novel by
Edna Ferber, this legendary movie uniquely rustles up the strength, spirit and feel of the
wide open west. Reata Restaurant started simply when a hungry west Texas rancher had a
eat food. So Al Micallef, owner of the CF Ranch, took his
stomach into his own hands and partnered with Fort Worth businessman Mike Evans to open
the first Reata Restaurant in Alpine, Texas in 1995.
Turns out the only problem with Reata Alpine was getti
raising a fuss and trying to barge in, it was the likes of Tommy Lee Jones, Sissy Spacek, Sam
Shepard, or some other VIP in town for one of the many movies made in the Big Bend. It got
so bad with all the movie crews that the production companies made it a general rule that
anyone below Second Assistant Director could only call in orders to go, rather than dine
-seat, 120 year old adobe
house, in April of 1996, they decided to move on to a major market and selected Fort
Worth, a town where both of the partners have deep roots. Judging from the reception
Reata Fort Worth received, it was the right choice. Four to eight hundred dinners are
served on a busy weekend night. Accolades have come in from sources near and far:
and the
In March 2000 the nationally-known Fort Worth location survived of one of the most
destructive urban tornados in U.S. history only after a sustained rush to reopen after in
just 42 days and one million dollars in disaster repairs to its facility. In February 2001,
Reata Fort Worth was forced to close its doors at the Bank One Tower
Our crowning glory, the new Reata at Sundance, opened in May 2002.
All of the food at Reata is made from scratch for each meal, with nothing pre-prepared or
processed. We use only the freshest, whole foods many ingredients endemic to Texas to
provide every guest with the best possible fine western cuisine
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History of CF
The Clear Fork Ranch Headquarters is located in Jeff Davis County in the Big Bend country
in Far West Texas
its beautiful mountains and rock formations.
The approximated 180 sections, 640 acres each, which compile the CF Ranches are located
throughout the neighboring counties of Brewster (CF South), Culberson, and Hudspeth
(Reed-Stuart and Maupin) and one ranch in New Mexico. This makes the CF Ranch the largest
family owned ranch in West Texas. Though the land is desert terrain, it is well suited for
cattle ranching, and the Highland Hereford has been developed for this area. The CF-Land
cattle are some of the best-registered Herefords raised in this area.
In addition to the cattle ranching operations conducted on the CF, several movies have
Boys and the Rough Riders. Two movie sets are located on the Headquarters ranch. The
mission may be the more recognizable of the two, not only in its place in the movies, but also
Al Micallef, who owns the CF Ranches, has taken an active role in the promotion of the Big
Bend area as a movie location because of its beautiful open areas and the unhurried way of
life enjoyed there. The CF Ranch and the Micallef family support Sul Ross State University,
the Museum of the Big Bend and various other cultural institutions in the area and have
been active supporters of the cowboy and western heritage of the region.
History of Giant
The movie
was filmed in Marfa, Texas, just south of the Davis Mountains in 1955
recreating the Edna Ferber novel that created such a stir in Texas. It has become the
In the early 1950s, the rest of America had a love/hate relationship with the Lone Star
state. On one hand, we were home to that heroic figure, the cowboy. On the other hand, we
were a spawning ground for that crass new creature, the Texas oil millionaire. This new
itude and their ability to
throw away money
lots of it. It was with this image in mind that Edna Ferber wrote her
novel.
George Stevens, director and producer, sent scouts all over the state looking for the
exas. After weeks of searching, Stevens
settled on the Worth Evans Ranch near Marfa, a small town located in the rugged TransPecos region, near Big Bend National Park. He also chose an interesting mix of traditional
cowboy stars Chill Wills, Monte Hale, and Jane Withers alongside the cream of
Elizabeth Taylor, Rock Hudson, and a new kid named James Dean.
The summer of 1955 had been the fourth year of harsh drought. The terrain was not just
hot and dusty as it looked in the movie, as one l
promised an economic miracle for the isolated town. Anyone who wanted work could
get
onto
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,
army of cast and crew.
What made
so unusual was that at the time very few films were shot on location.
These were the last of the old studio movies, when the Hollywood film factories had
enormous power, owning the stars, directors, even the movie theaters themselves. The
invention of television was beginning to keep people at home. Hollywood fought back with
the bigwas an epic of this order. With a 1955 production budget of $5 million, it was
reportedly the most expensive movie ever made.
on the traditional Hollywood and New York openings. When
came to the Majestic
Theater in Dallas on
November 10, 1956,
film critic John Rosenfield, whose word was law in
as both a novel and a three-hour, 18 minute film is a story of power as well as hearty
one-week ticket receipts at the Majestic Theater.
So, just what is it about
that captures our Lone Star state of mind, that makes it live
on when most films of its era faded into oblivion? First, most of it was filmed in Texas. The
endless skies, the striking sunsets, and the distant Davis Mountains are beautifully
photographed.
also contained dozens of real Texans. Fran Bennett, who played Judy
Benedict in the film, was a real Texas oil heiress who grew up in Fort Worth and went to
Bob
Hinkle, a rodeo cowboy who had landed a few bit parts in westerns, answered the casting
call for the movie and got an unusual job George Stevens informed Hinkle that he wanted
ar, Hinkle was also
cornered by James Dean, who also wanted help with his Texas diction. The two young men
struck up a friendship, spending the summer in Marfa shooting jackrabbits, drinking beer,
and learning rope tricks.
Mission Statement
Our Mission is to earn the loyalty of our guests who dine at Reata. We will achieve this by
providing the best quality food made from fresh ingredients, while staying within our core
concept of
. We will provide a level of sophisticated service that
makes the Guests feel they always come first.
continue a culture of pride, respect, and integrity in order to celebrate our success with
all of who choose to be employed with Reata. By achieving this we will ensure that our
profit, quality and growth goals are met.
Job Description - Server
Servers are expected to provide Legendary Service. As a server, your mission is to treat all
Guests as if they are in your own home. Your knowledge of food, drinks, and the operation
is the key to providing a sophisticated dining experience. With clear direction and
communication from the Management Team and other Leaders you will be held accountable
to company specifications, to be an effective team player, and to effectively clean and
maintain the wait stations, small wares, utensils, and unit facilities.
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Uniform Standards
MALE
1. Blue Jeans (DARK)
1. Black Shirt
2. Black Belt
2. Black Apron (1-pocket, long)
3. Black Socks
3. Nametag (horse)
4. Black Boots or Shoes (non-skid, high-polish shine)
4. Leather check presenter (2)
5. Will need, a lighter and wine tool
5. Leather notepad
6. Black Undershirt
6. Reata pens (3)
7. Penlight (for steaks)
FEMALE
1. Blue Jeans (DARK)
1. Black Shirt
2. Black Belt
2. Black Apron (short)
3. Black Socks
3. Nametag (triangle)
4. Black Boots or Shoes (non-skid, high-polish shine)
4. Leather check presenter (2)
5. Will need, a lighter and wine tool.
5. Leather notepad
6. Black Undershirt
6. Reata pens (3)
7. Penlight (for steaks)
ROOF UNIFORM
1.
Black knee length shorts or pants. (Females may wear Capri pants).
Cloth must be a non-fading
material.
2. Black belt
3. Black tennis shoes
4. White socks
5. White undershirt
1. White Reata polo
2. Server pouch
3. Black Reata visor (for bar and cocktail shifts only)
Employees are expected to arrive for work in full uniform which includes, $20 bank. Males must be
clean-shaven, females must hair back at all times.
Managers have the authority, at any time, to make final judgment about employees' dress, grooming, or
accessories. If the manager determines that an employee's appearance is unacceptable, the employee
may be sent home.
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TRAINING PROGRAM OUTLINE AND SCHEDULE
DATE
DAY
CLASSROO
M
TIME
TEST
FOLLOW
NOTES
HR
KRISSI
TOUR
CHRIS
1
FLOOR CHART
& GENERAL
KNOWLEDGE
RUNNER
FOLLOW
RUNNER
2
MENU 1
F1
FOLLOW
SERVER
3
MENU 2
F2
4
MENU 3
F3
FOLLOW
SERVER
Should be
performing
lead
functions
NO TEST
MICROS
STATION &
RUNNER
1st hour
should be
spent with a
bartender
preparing for
Bar and wine
tests
MICROS
TEST
L1
ORIENTATION
5
Have the
kitchen
manager do
a line check
with you.
6
7
Help set-up
cocktail
2:30
8
9
You will wait
on your
mentor and
the M.V.P of
that shift.
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LIQUOR,
BEER & WINE
TEST
SERVER
KNOWLEDG
E
TEST
L2
L3
FINAL
CERTIFICATION
MANAGER
EVALUATIO
N
Server Training Checklist (Runner)
Trainer: _______________________
Date: _______________________
Clock In!
Inspect Uniform/grooming and tool check (100%)
Review know
Take General Knowledge Test
Conduct opening duties, set the restaurant up for success
Take Tour of Kitchen/ Wait-station: (familiarize the location of all supplies)
To-go-boxes / Bags
Candles
Printer paper
Beverage Napkins
Guest Checks (hard green copies)
Milk/ Half n Half
Credit card vouchers
Pepper Mills
Coffee / Tea
Sugar/S&L/Equal
Filters
Review session
pare for next training shift.
Trainee Signature: _____________________________ Trainer Signature: _______________________________
Manager Signature: ____________________________
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SERVER TRAINING CHECKLIST (1ST FOLLOW)
TRAINER: _________________
DATE: _________________
Clock In!
Demonstrate how to do all side duties.
Show standard of pre opening set up.
Demonstrate how to properly fold plate towels and where they go.
Explain proper way to bring food to table/serve from the left and clear from the right,
when at all possible.
Explain that all s
manual pg 36)
Explain the importance of running hot and cold food items.
Explain the importance of running small wares.
36)
Review proper Restroom Checks
Review proper plate handling skills
Review proper bussing & sanitizing skills
Importance of being certified (TABC/Food Handlers)
Teamwork
Server responsibilities
Review Forms of Payment
Review proper setting of tables
PRE-OPENING DUTIES
Show where side duties are placed.
Show how to read side duties and how they work and the critical timing of setting up
stations and being prepared before pre meal.
Demonstrate how to do all side duties.
Show standard of table set up.
REVIEW SESSION
Trainee Signature: _________________________Trainer Signature: ____________________________
Manager Signature: ________________________
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SERVER FLOOR TRAINING CHECKLIST (2ND FOLLOW)
Trainer: ____________________
Date: ____________________
Clock In!
Discuss and demonstrate the importance of Full Hands In/Full Hands Out.
Discuss ticket timing/ reading guests
Discuss the purpose of Re-cook Tickets
Review Expo Etiquette
Silverware Markers
Role-play Dessert Presentation
Explain the differences between Voids & Comps
REVIEW SESSION
Trainee Signature: __________________________ Trainer Signature: _____________________________
Manager Signature: _________________________
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SERVER FLOOR TRAINING CHECKLIST (3RD FOLLOW)
TRAINER: _______________
DATE: _______________
Clock In!
Role-play Featuring
Demonstrate effective Up-selling (gu
37)
Hobart (dish) area responsibilities
-19 in training manual)
Owners, Other locations, CF Ranch, Why the name REATA?
nd read training manual pg 74)
REVIEW SESSION
Trainee Signature: _________________________Trainer Signature: ___________________________
Manager Signature: ________________________
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SERVER FLOOR TRAINING CHECKLIST (1ST LEAD)
TRAINER: _________________
DATE: _________________
Clock In!
Review Up-selling skills (guest options)
Role-play Wine presentations
Wine Tasting>> (upon Manager approval) If manager approves, read through the training
manual pgs 69-74
RoleRole-play Featuring
Complete Server Checkout (Financial)
REVIEW SESSION
ths:
Trainee Signature: _______________________________ Trainer Signature: __________________________
Manager Signature: ______________________________
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SERVER FLOOR TRAINING CHECKLIST (2ND LEAD)
Trainer: _______________
Date: _______________
.
Clock In!
Help set-up cocktail
10 ste
Discuss prioritizing, consolidation and speed
Comprehensive test
REVIEW SESSION
Trainee Signature: _______________________________ Trainer Signature: ________________________
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SERVER FLOOR TRAINING CHECKLIST (3RD LEAD)
Trainer: ____________________
Date: ____________________
Clock In!
Review Wine List
Review Menu (commonly asked Questions)
Practice Opening Wine bottles (see bartender)
10 Steps to Service Excellence
****TRAINER>>COMPLETE EVALUATION FORM
LAST DAY WITH TRAINER- prepare for Day 13 & 14- Final Testing / G.M. Sign-off
REVIEW SESSION
Review Day 9
ssion and prepare for next training shift.
G.M./A.G.M Sign-off
Trainee Signature: _______________________________ Trainer Signature: ________________________
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SERVER FLOOR TRAINING CHECKLIST
Trainer: _________________
Date:___________________
Clock In!
Pass:(Y)__________(N)_____________
Meet with G.M./A.G.M. for Sign-off Certification.
G.M./A.G.M- SIGN-OFF
The Greeting:
Proper delivery of words
Eye contact/Focus
Featuring Skills (descriptive and enthusiastic)
Proper use of procedures (bev-naps, candle)
Bread delivery in a timely manner
Beverage / Starters Order:
Utilizes up selling techniques
Gives the Guest options
Suggests and Describes Starters
Entrée Order:
Suggests and describes specific items
Offers wine pairings with entrees
Executes Micros accurately
Hot Food Delivery:
Utilizes correct pivot points
Checks on all Steak Temperatures
Proper food placement on table (Reata logo)
Manicures without being Obtrusive
Check-back / Quality Check:
2 minute / 2 bite
Proper language
Anticipates
Dessert / After Dinner Drink Order:
Suggests and up sells Drinks
Presents and Explains Desserts with proper language
Utilizes Silverware Markers when needed
Table is free of Debris for Dessert delivery
Check Presentation / Collect Payment:
Utilizes leather folder
Understands policy on Gratuities
Prompt return of Change / Vouchers
Thanks the Guests
Financial Responsibilities:
Handles money in a safe and responsible manner
Checkout is neat and organized
Knows the difference between comps and voids
Uniform / Appearance:
Neatly groomed
Crisp and clean Uniform
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SERVER FLOOR TRAINING CHECKLIST (continued)
Misc:
Prioritizes tasks
Runs Food and Participates in Teamwork
Positive Attitude
Knowledge:
______
______
______
______
______
______
Which 4 questions do you always ask when a Guest
Orders a martini
?
How many ounces is the Tenderloin?
Describe the 2 Soups we serve?
The Restaurant?
______
______
______
______
______
Do you feel confident that the Trainee can successfully service the Guest
______
Do you feel the Trainee needs an additional day of
Developing?
Comments:
________
~ 30 ~
______
THE FOLLOWING STEPS ARE THE BASICS TO SUCCEEDING AS A SERVER WITH REATA.
WE DO NOT VARY FROM THESE TEN STEPS. THEY ARE THE BACKBONE OF SERVICE
EXCELLENCE.
1. The Greeting: Immediately (not to exceed 2 minutes)
2. First Round Drinks: Not to exceed 2 min, bar drinks 4 min. Offer still or
sparkling water. Bread service.
3. Features: Descriptive, informative, food & drink options. Discuss wine options.3
4. Accurate order: Repeat each order back to the guest, use view check prompt
before sending.
5. Proper Food Placement:
6. Check Back: 2 minutes or 2 bites.
7. Unobtrusive & Timely drink refills: Do not let the glass go below half full.
8. Silent & Perfect Manicuring: Use hand gestures. Bus from the right.
9. Dessert Presentation: Done without asking. Offer after-dinner drinks.
10. Thank the guest for coming in, Invite them back and utilize their name from the
credit card.
1. The Greeting
longer than 2 minutes after the table is sat. If your neighbor is busy, assist
them by greeting their table for them.
During lunch service greet guests by placing beverage napkins on the table
for beverage service.
During dinner service - greet guests by lighting candle and then placing
beverage napkins on the table for beverage service.
Introduce yourself by welcoming guests to Reata and offering your name.
Introductions set the tone for the rest of the experience. Be warm and vary
enthusiastic as if welcoming friends into your home. Most of all, be yourself
and smile.
2. First Round Drink
Offering of first round comes immediately following the greet.
First round drinks should arrive to the table in under 2 minutes. Bar drinks
must arrive under 4 minutes.
You must offer your guests still, sparkling or tap water in addition to other
beverages ordered.
For liquor drinks this is your opportunity to upsell to premium liquors.
Always offer a choice (eg. Gin Bombay Sapphire, Beefeaters, or Tanqueray
Ten).
Carry all beverages on a cocktail tray. When handling the glasses, hold them
on the bottom half of the glass so your hands to not touch the rim.
Bread service should always accompany first round drinks.
o Lunch 2 jalapeno cornbread muffins, 1 pecan biscuit per person
o Dinner 2 jalapeno cornbread muffins, 1 pecan biscuit per personl per
four persons.
o One butter ramekin per 4 persons.
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3. Features
Our daily features are delivered to our guests always before taking the order.
Be brief but descriptive. Read your guests to determine your style of delivery.
Descriptive, informative and enthusiastic. Your ability to sell your guests on
the features not only makes their experience more exciting, it will put more
money in your pocket. Features showcase the talent of our culinary team and
allow guests to try items they may never see again.
The better you know our food, the greater the faith our guests will have in you
in guiding them through their experience. Know all there is to know about our
features and regular menu items. Always ask a manager or chef if you have a
question concerning the features or anything on our menu.
surprise our guests when it comes to pricing. Taking advantage of our guests
is grounds for termination.
Please include portion, price, preparation and presentation.
4. Accurate Order
Engage the guest, listen carefully and write everything down.
Always use seat numbers when taking orders.
Repeat the order back to the guest.
Your ability to keep organized will determine your success.
When ringing in the order, always review before sending.
5. Proper food placement
We use a pivot system that you will learn during your table tests. This system
allows us to always know where an entrée or drink is to be delivered.
All food items for individual guests are to be served from the left of the
guest. Appetizers for guests to share should be placed at the center of the
table whenever possible.
The Reata logo on the plates sho
sure this is always done!
6. Check back (2 minute / 2 bites)
Make eye contact with guest and be specific regarding their choice. For
choices.
Check backs should be done after every course at the table.
7. Unobtrusive & timely drink refills
Allow guests to enjoy their experience. Be quiet and mannerly in refilling.
Do refills for tea, coffee and water from the right whenever possible by
removing the glass or cup and refilling away from the table. Always approach
the table with one pitcher at a time.
Always replace a soda with a new glass of soda.
For wine service, always pour the wine with the label facing the guest. Leave
the glass on the table and twist the bottle to prevent dripping.
Replace soiled bevnaps.
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8. Silent & perfect manicuring
Remove anything from the table the guest is not using or does not need for
that course.
Use hand gestures to not interrupt conversations at the table.
Always remove plates from the right.
Always manicure to the right of the guest.
Always replace used forks and knives with new ones before the next course.
Replace soiled bev-naps and remove used sugar packets.
Roof Service/Outdoor dining always replace an ashtray with two cigarette
butts or more with a new ashtray. Be careful not to allow ashes to blow onto
the table or guest. Cap the used ashtray with the new one, remove from table,
and place the new ashtray on the table.
9. Dessert Presentation / after dinner drink suggestions
Approach the table with the sample dessert platter without asking the guest if
they would like dessert. We want this to be a seamless approach. Our guests
often decide they want dessert upon seeing how delicious they look.
Your descriptions of the desserts should be enthusiastic and informative, just
like your features presentation.
Once the order has been taken, offer coffee, espresso drinks, and after dinner
drinks such as port or cognac.
Place dessert spoons in front of each guest that ordered dessert before
desserts arrive to the table. Utilize the markers.
10. Thank the Guests for coming in, Invite them back, Utilize name on C.C.
Let the guest know you will handle their payment
Always let the guest know how much you appreciate their business and
welcome them back. Use the name on the credit card every time.
You may even ask the guest to ask for you their next time in the restaurant
~ 33 ~
THINGS YOU SHOULD KNOW
COOK TEMPERATURES
RARE (R): cold red center
MEDIUM RARE (MR): cool, slightly warm red center
MEDIUM (M): warm, very pink center
MEDIUM WELL (MW): hot, pinkish brown center
WELL DONE (W): hot brown center
RESETTING TABLE
Clean table with sanitized towels
Place B & B plates one inch from edge of table, centered with chair.
Place one roll-up of silverware vertically on B & B so that the
bottom edge is even with edge of table. The corner tab of the linen
should be facing to the right.
GUEST RIGHT OF WAY (G.R.O.W.)
of you.)
Always allow the guest to go ahead of you. In a tight isle or area, let
the guest go before you at all times.
TYPES OF COMPS
CULINARY COMP
SERVICE COMP BEER, LIQUOR, WINE COMP an opportunity with the product
ED50 an employee who will receive 50% off their check
MANAGER COMP for manager meals or manager discretion
*ALL MANAGERS
SHOULD BE INVOLVED IN COMPS OF ANY KIND.
GUEST FEEDBACK
Any feedback from guests is very important in building the success of
Reata and its
employees.
Accept all feedback, whether positive or negative, sincerely and
respectfully. It is always an opportunity for us to learn from
Notify the manager on duty of any comment given for that shift.
Opportunities that are handled within the restaurant are always
easier to resolve. We are also better able to establish a relationship
with the guest involved.
TIPPING
follow the 10 Steps of Excellent Service, the better your average
tip will be.
Tips, as a general rule, tips should always remain on the table until
the guest has left.
Never discuss tips around guests with other servers. And never
approach a guest for unsatisfactory tips. Doing so will result in
possible termination. More often than not, below average tips are a
result of the guest being dissatisfied with their experience. Review
your interactions with the table to learn from your mistakes.
~ 34 ~
LARGE PARTY/CONTRACT SERVICE
Most large parties of 12 or more are contract parties. Managers hand
out contracts to servers at the pre-meal shift meeting.
Manager will assign a server to be lead server of the party. The lead
coordinates with other servers to get the party set up to the contract
specifics (ie. Décor, table settings, sections).
Servers will use green tickets for parties of 20 or more unless told
otherwise by management.
Orders for appetizers, salads, entrees, and desserts will be taken at
the same time.
NO TEMPS will be taken for steak entrees. Medium Rare to Medium is the
standard temperature.
Green tickets are collected and tallied by the lead server. The top
copy of each ticket is turned into the kitchen.
All beverages and food will be rung in once all entrees have hit the
table. The servers will all ring under one server number or the Party
Key (666). The tab will stay open until all desserts and after dinner
drinks have been added.
Gratuity will then be added by the manager. Check is then presented to
the host of the party.
UPSELLING
During the course of the meal, you have six different opportunities to suggest
menu items.
Greeting A perfect time to recommend a refreshing beverage.
quor upgrade
opportunities. Take this opportunity to discuss appetizers or daily
features If time allows, paint a picture of the ideal meal, including
beverages, appetizers, salads, entrées, and dessert.
Appetizer An opportunity to let your guests try something before
the entrée. When making suggestions, discuss how each one may
compliment one of the entrées.
Entrées Give them details about the specials, painting a beautiful
picture with your words. The intent is to make them salivate. Discuss
your favorites on the menu. And hint at the desserts, too.
Sides
As entrées are ordered, suggest complimentary sides.
Dessert As your guests finish their entrées, suggest a dessert,
coffee, or after-dinner drink.
Wines Ask your guests if they would care for a bottle of wine that
enhances the appetizer. Perhaps a nice Chardonnay with that daily
special. Ask their wine preferences and tailor your suggestions.
Wines may be recommended at five different points during the dining
process: greeting, while taking the entrée order or after placing it,
after appetizers, and after dinner.
Your ability to sell a bottle of wine at each table greatly improves
your opportunity to make more money while enhancing the experience
of your guests.
~ 35 ~
BETTER SERVICE
Strive to constantly improve your service level. The following tips will
When describing food, use colorful,
appetizing adjectives such as tantalizing, ginger, and succulent. Help the
guest visualize the item. Always assume that your guests will want what
If a guest wants to know something, have the answer
already. If you do not know the answer, do not guess. Finish taking the
other orders at the table then find the answer and share it with your
guest.
Using your knowledge of the
menu, suggest a well-orchestrated meal. Your guests will appreciate
your efforts and you will have more control over the flow of food to
the table.
By already believing in yourself, you make it
a reality.
~ 36 ~
Owner:
Al Micallef
President:
Mike Micallef
General Manager:
Tod Lewis
Assistant General Manager:
Russell Kirkpatrick
Executive Chef
Juan Rodriguez
Service Managers:
Steven McCarty, Chris Sherley
Tommy Mota, Mariah Brooks,
Clint McDonald
Guest Relations Manager:
Kitchen Managers:
Ignacio Rodriguez, Hector Marquez
Mel Aguilar, Travis Purdin,
Director of Sales:
Misti Callicott
Catering Managers:
Ingrid Merrill, Paige Walker
Private Dining Coordinator:
Anna Cotton, Lauren Miller (PDC asst.)
Kitchen Supervisor:
Mauro Gonzales
GENERAL REATA INFORMATION
Food Served:
Bar Open:
Lunch- 11:00-2:30
Dinner
5:00-10:30
11am-10:30pm Sun. Thurs. 11 am-midnights Fri.-Sat.
Reata's Cuisine:
Legendary Texas Cuisine
Reata's Atmosphere:
Casual dining atmosphere suited for any individual
Other Reata locations: Alpine TX, DFW Airport (franchise)
Clear Fork (Ranch)
Phone numbers:
Main Line/Reservations/Private Dining: 817-336-1009
Corporate Office: 817-336-0500
Catering: 817-336-0500
t. Ft Worth, TX 76102
Complimentary Valet Service provided after 5:00 p.m.
Reata will validate parking for our guests for any Sundance Lot or Garage.
See host desk.
Parking available in numerous Sundance Square parking lots and garages.
Employees must park in the garage (3 rd street is the best). Meters are free
after 5pm and on weekends.
To-Go orders are accepted and taken thru the host desk and/or bartender
~ 37 ~
BASIC MICROS APPLICATIONS
Clocking In
Depress Clock in/out
Enter secret ID # or swipe Mag card
Depress Enter
Select job code number (if you are given a choice)
Depress Enter
Clocking Out
Depress Clock In/Out
Enter secret ID # or swipe Mag card
Depress Enter
Depress Enter to confirm you are clocking out (servers and bartenders must
enter the amount of their tips and press Enter)
Beginning a New Check
Enter employee #
Enter new table #
Depress Begin New Table
Order items (see below)
Depress Send to send orders to the kitchen and/or bar
Depress Send & Print to print a copy of the check and send the orders
Picking Up a Check
Sign on (as above)
Depress Pick Up Open Table
Depress the correct table and it will appear on the screen
Continue ordering more items, send order, and print check or pay
Ordering
SLU Keys (SLU = Screen Look Up)
Depress appropriate category
Depress desired menu item
If choices appear, depress desired condiment
NOTE: If there is more than one page of items, the More and Back will be
highlighted to move between SLU screens.
~ 38 ~
NLU Keys (NLU = Number Look Up) i.e. bottled wine
Depress appropriate NLU key
Enter desired menu item #
Depress Enter
If you already know the NLU Key
Enter the NLU # of the menu item
Depress OK
Select the appropriate glass number
Preset keys (i.e. Bar Presets)
Simply depress desired menu item (item and price will appear)
Open $ amount keys
Depress appropriate misc./open key
Enter price of item being sold
Depress Enter
Enter information about the item (i.e. what the item is)
Depress Enter
Corrections
Error Correct (last item ordered)
Depress Void twice
Void (previous item ordered)
Touch the line # to be voided (the item will be highlighted)
Depress Void
Manager must authorize the void
Order cancel
Depress Cancel twice (this cancels everything except previously sent
rounds and signs you off)
Discounts
Depress Pay
Depress Discounts
Depress desired discount key
Get manager authorization
~ 39 ~
Starting a Charge (Getting Authorization)
Sign on as above
Pick up table/check (as above)
Depress Pay
Depress Credit Authorization
Swipe Credit Card (or enter # & exp. date)
When both copies have printed, depress Done W/ Auth
Or Send
voucher
Multiple Credit Cards for One Check
Sign on (as above)
Depress Pay
Enter $ amount to be authorized on first card
Depress Credit Authorization
First voucher will be printed
Repeat as necessary for more cards
Depress Done W/ Auth or Send
on imprinted voucher
Swipe credit card (or enter # & exp. date)
Enter authorization # given by bank and depress Enter
When both copies have printed, depress Done W/ Auth or Send to clear
Moving Items to New Checks
Sign on (as above)
Depress Misc. Chk Func
Depress Split Check
Touch the items to be put on a separate check
Touch the check to receive the items
items will move
When complete, depress Done
Depress Yes to exit and save changes
Depress Yes to print each check
Depress Send & Print to print final check
~ 40 ~
Evenly splitting checks
Sign on (as above)
Depress Split Check
Touch items to share
Depress Share
Depress the check to share with and Enter, or depress All to share with all
checks
When completed depress Done
Depress Yes to exit and save changes
Depress Yes to print each check
Depress Send & Print to print final check
Non-Revenue Service Charges ($ amount not added to sales)
Sign on (as above) ***
: Do not begin a check/table
Depress Pay
Depress Grat/Svc Chgs
Depress Non Revenue
Enter $ amount and depress Enter
Pay out as normal (keep in mind that you can not add tip to this), with manager
approval
~ 41 ~
Gift Card Procedure
Prior to signing on, get a manager to help with this transaction.
Sign on.
Pick up table to be paid out.
Depress Pay
Depress GC Bal Inquire
Swipe the Gift Card to check the balance of the card.
If the balance of the gift card is greater than that of the check:
Depress GC Manager Auth
Swipe the Gift Card.
A receipt will print up similar to a credit card receipt. This allows the guest to
add gratuity to the gift card.
Depress Redeem GC and enter in the tip amount to close the check.
Two boxes will appear before the check is closed. Depress Yes both times.
If the balance of the check is greater than that of the gift card:
Depress Redeem GC and swipe the gift card.
A chit will print showing the amount of the gift card used towards payment of the
check. Save this and include in your server checkout at the end of the shift.
Close the remaining amount out to another form of payment (ie. cash or credit
card.)
~ 42 ~
Paying out a check
Paying Out a Check
Follow procedures for picking up a table/check
Depress Pay
Choose method of payment and follow instructions
Cash
Depress Cash and change will be calculated
Gift Certificates
Depress Pay
Depress Other Payments
Depress Gift Cert
Enter $ amount of certificate
Depress Enter
Enter certificate #
Get management authorization
House Charges
Depress Pay
Depress Other Payments
Depress House payment key
Enter $ amount of payment including gratuity if needed
Depress Enter
Enter Account Info
Depress Enter to confirm correct tip amount if asked
Credit Cards
After getting authorization and customer signature, depress Pay
Enter total amount including tip
Depress Finalize C.C.
Depress Enter to confirm tip
Multiple Credit Cards
After getting authorization and customer signature, depress Pay
Enter total $ amount of first card including tip
Depress Finalize C.C.
Select the 1st credit card to be closed out and depress Enter
Enter the tip amount on that card and depress Enter
Repeat for each credit card
~ 43 ~
Transfer an Open Check
Begin a new table.
Enter the or check # to transfer
Depress Add/Transfer check
Enter correct venue center check is from and depress Enter
Depress Enter to confirm check
Depress Send or Send & Print or order more items
Adding Two Checks Together
Sign on employee
Pick up check of customer that is paying
Enter check # of second check and depress Add/Transfer by Check
Depress Enter to confirm check
Tax Exempt
Before presenting check, depress Pay
Depress Tax Exempt
NOTE: This must be the last thing entered prior to payment
~ 44 ~
MENU DESCRIPTIONS
~ 45 ~
STARTERS
Starter Sampler Sampler, $13.95 per person
Minimum order is a platter for two people. It has per person: 1 tenderloin tamale, 1 bacon
wrapped shrimp, ½ order smoked quail with BBQ molasses glaze over jalapeno and cheddar
grits, 2 calf fries with cracked pepper cream gravy, and 1 elk sausage (quartered). The
sampler is finished with a polenta star. Note: Guests may substitute any item (ie. Calf fries)
for another item for no charge.
Bacon Wrapped Shrimp Bacon Shrimp, $9.95
Three U-15 shrimps are peeled and de-veined, wrapped in bacon and grilled. Served atop
flash fried onion strings and ranch dressing drizzled over the top.
Tenderloin Tamales Tamales, $11.95
Three beef tenderloin tamales are hand rolled in a dried cornhusk, then steamed. The beef
stuffing is made with ground tenderloin, fresh cilantro, cumin, garlic, yellow onions, red
bell peppers and jalapenos. The corn masa is made with masa harina, fresh corn, red
peppers, jalapenos, cilantro, paprika, lard and water. Each tamale is finished with a sundried tomato cream sauce and pecan mash, The pecan mash is made with olive oil, cilantro,
Asiago cheese, garlic, and fresh pecans. The tamales are finished with field greens, pico de
gallo, and crème fraiche.
Fried Calamari with Cowboy Cocktail sauce Calamari, $11.95
6oz of Calamari steak sliced and rolled in a flour batter consisting of flour, salt, pepper,
cayenne pepper and jalapeno spices. Deep fried. Served on a bed of lettuce on a salad plate
with a ramekin of our cowboy cocktail sauce, which consists of tobasco, ketchup,
horseradish, cilantro, lime juice and Worcestershire.
Tumbleweed Onion Rings Onion Rings, $8.95
Large onion slices are covered in egg wash, then battered in flour, salt and pepper. They
are deep-fried in 350 degree peanut oil until golden brown. Ten to twelve onions are
stacked on a large plate and served with serrano ketchup and garnished with pickled
carrots and a pickled jalapeno. Serrano ketchup is a mixture of ketchup, Tabasco, and
honey.
Smoked Quail Smoke Quail, $10.95
4.5oz smoked quail served on a bed of jalapeno and cheddar grits. Finished with a molasses
BBQ glaze and shaved green onions. The molasses glaze is made with dark sulfured
molasses, apple cider vinegar, brewed coffee, brown sugar and ketchup.
Calf Fries Calf Fries, $10.95
10 12 Veal fries (6-8 months old) are skinned and covered in egg wash, battered in flour,
salt and pepper. They are deep fried in 350 degree peanut oil. The calf fries are served with
cracked pepper cream gravy and finished with shaved green onions.
Grilled Elk Sausage Elk Sausage, $9.95
Grilled 4oz sausage with bits of jalapeño and cheese, cut on a bias in four pieces. Placed
on our jalapeño and cheddar grits and finished with pickled jalapeños and a drizzle of BBQ
molasses glaze.
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce $11.95
Two U-10 Jumbo Scallops served on a bed of sliced apples and pecan cream (consists of
San Saba pecans, heavy cream, butter, tobasco,and Worcestershire.) Scallops are dusted
with chile powder and pan seared. Served on a salad Plate and comes to 2 to an order.
~ 46 ~
SOUPS AND SALADS
Soups are served in an 8oz cup, $4.95 or 12oz bowl, $5.95.
Jalapeño and Cilantro Soup J & C Cup $5.95 / J & C Bowl $6.95
Red onions, fresh tomatoes, and jalapenos are lightly sautéed. Heavy cream, avocado, and
cilantro are added and reduced by 25%. The soup is garnished with fried flour tortilla
strips.
Tortilla Soup Tort Cup / Tort Bowl $5.95/$6.95
Fresh jalapenos, avocados, Monterey Jack cheese and a fresh squeezed lime are covered
with chicken broth and pulled chicken. The broth is made with chicken backs, onions, celery,
carrots, jalapenos, tomatoes, black peppercorn, bay leafs, thyme, cilantro and water. The
soup is finished with fried corn tortilla strips and a sprig of cilantro.
Daily Soup Daily Cup, Daily Bowl
A daily featured soup created by our chefs.
Caesar Salad Lg. Lunch Caesar $7.95 / Small Caesar, $7.25
Fresh romaine lettuce tossed with Caesar dressing, Asiago cheese and sourdough
croutons. The Caesar dressing is made with Asiago cheese, egg yolks, anchovies, garlic,
ground mustard seeds, Worcestershire, and salad oil.
Field Green Salad Lg. Lunch Field, $7.95 / Small Field, $7.25
A mixture of five different baby lettuces tossed in a sherry wine vinaigrette. The vinaigrette
is made with roasted onions, sherry wine vinegar, honey, egg yolks and salad oil. The salad is
served on a cold plate and finished with cherry tomatoes, herbed goat cheese, diced Granny
Smith apples and San Saba pecans which are roasted with chili powder and brown sugar.
Reata Wedge Salad Reata Wedge, $7.25
A wedge of trimmed iceberg lettuce topped with a pico lime vinaigrette. The vinaigrette is
made with lime juice, honey, egg yolk, salad oil and pico de gallo. The salad is served on a
cold plate and finished with crumbled bleu cheese.
CF House Salad
CF House, $7.25
Romaine and spinach, 3 slices of hardboiled egg, sliced avocado, pico de gallo and cotija
cheese all tossed in a poblano buttermilk dressing.
Guests may add beef, chicken, or shrimp to any of our salads for an additional $5.95.
Or salmon for $7.95
~ 47 ~
SIDES
Butter Roasted Mushrooms Mushrooms, $5.95
Crimini mushrooms are sautéed with butter and finely chopped cilantro. Served on a side
plate.
Jalapeno and Cheddar Grits Jalapeño Grits, $5.95
Stone ground white corn grits are simmered in heavy cream along with diced jalapenos,
mounds of cheddar cheese and sweet cream butter. Grits are served on a side plate and
finished with shaved green onions.
Bacon Wrapped Asparagus Bacon Asparagus, $6.95
Blanched asparagus wrapped in two slices of hickory smoked bacon. The asparagus is pan
seared and served on a side plate.
Jalapeño and Bacon Macaroni and Cheese Mac & Cheese, $8.95
Elbow macaroni, bacon, jalapenos, cheddar cheese, heavy cream, garlic, salt and pepper.
Topped with bread crumbs, parmesan cheese, and paprika.
Served in our iron skillet as a side. This item cannot be substituted for an entrée side dish.
Full price and full size only.
Bourbon Creamed Corn-6.95
Served in our skillet, consist of corn, butter, garlic, shallots, red pepper, bourbon, heavy
cream,
pepper, green onions, and salt.
Plain Asparagus and Roasted corn confetti and grits can be substituted for 1.95 and
bacon wrapped asparagus, butter roasted mushrooms, and jalapeno and cheddar grits can
be substituted for 2.95. Mashed potatoes, rice, ranch beans and vegetable of the day can
all be interchanged for no additional charge.
Bourbon Cream Corn and Mac and Cheese cannot be substituted for any other sides.
~ 48 ~
ENTRÉE SALADS
Chicken Caesar Salad with Asiago Cheese and Sourdough Croutons Chicken Caesar,
$10.95
Fresh romaine lettuce tossed with Caesar dressing, Asaigo cheese and sourdough
croutons. Salad is finished with sliced grilled chicken breast. The Caesar dressing is made
with egg yolks, anchovies, garlic, ground mustard seeds, Worcestershire, and salad oil.
Avocado Caesar Salad with Grilled Strip Steak and Cayenne Croutons Avocado Caesar,
$13.95
Crisp romaine lettuce is tossed with a creamy avocado based Caesar dressing. The salad
mixture is placed in a 12 inch salad bowl and finished with 4 ounces of flame broiled New
York strip steak. The steak will be cooked medium rare to medium and then sliced very thinly
and placed over the salad. The salad is finished with the Cayenne croutons, shredded
Asiago cheese and BBQ molasses glaze.
Feature salad, $11.95
~ 49 ~
LUNCH ENTRÉES
Southwestern Style Fish Tacos Fish Tacos, $11.95
Three corn tortillas stuffed with 2oz of white fish meat (breaded and deep fried) and corn
salsa (yellow corn, red bell peppers, green onions, jalapenos, cilantro, salt and pepper);
finished with queso fresco, crème fraiche, and iceberg lettuce; garnished with pico de gallo
and guacamole; served with rice and beans.
Grilled 6oz Petite Tenderloin Petite Tender, $20.95
6oz tenderloin grilled and served with rice and vegetables and finished with a port wine glaze.
Steak will only be pepper crusted by request only!
Tenderloin Tacos with Sun-dried Tomato Cream Sauce Tenderloin Tacos, $12.95
Sliced tenderloin is rolled in two flour tortillas and filled with sun-dried tomato cream,
Monterrey Jack cheese, red onion, red bell pepper, garlic and cilantro. The tacos are served
on a bed of rice and ranch beans. The tacos are finished with crème fraiche. Garnished with
field greens and guacamole.
Ground beef is combined with breadcrumbs, red and green bell peppers, chipotles, white and
green onions, cilantro, garlic, jalapenos, salt, pepper and then baked. Meatloaf is served as
two slices about 5oz a piece with mashed potatoes and the vegetable of the day. The meatloaf is
finished with mushroom gravy which is made with reduced veal stock, reduced chicken stock,
shitake and domestic mushrooms, tomatoes and salt and pepper.
Stacked Chicken Enchiladas with Tomatillo Cream Sauce Chk. Enchiladas, $9.95
Pulled and shredded chicken, braised and tossed in an ancho chili and tomato sauce, then
placed between three corn tortillas that have been soaked in a tomatillo cream sauce and
flash fried. The enchiladas are layered with Monterrey Jack cheese and green onions. The
enchiladas are served with rice and ranch beans and finished with pico de gallo, guacamole and
crème fraiche.
Trio Platter, $12.95
8oz grilled chicken breast, choice of salad (field greens, caesar, or wedge salad), and fresh
seasonal fruit.
Reata Club, $9.95
Smoked turkey, smoked bacon, lettuce, tomato, cheddar cheese on a sweet bread roll finished
with guacamole and mayonnaise. The sandwich is served with Reata chips and a set up of pickled
onions ands Reata pickles.
Saddle Pack Combination Saddle Pack, $9.95
Choice of any two items: Cup of Tortilla Soup, Cup of Jalapeno and Cilantro Soup, Cup of Daily
Soup, ½ Reata Club, ½ BLT, 1 Tenderloin Tamale, ½ Field Green Salad, ½ Caesar Salad , ½
Wedge Salad. Bowl upgrade $1.00
Grilled Chicken Breast with a Tomato Bleu Cheese Salad Grilled Chk Lunch, $10.95A 6oz
grilled chicken breast is topped with vine ripened tomatoes, crumbled bleu cheese and onions.
The chicken is served with mashed potatoes and the vegetable of the day.
Sliced Bison, Fried Egg and Swiss Cheese Sandwhich- Bison Sand $12.95
Sliced roasted bison served on foccia bred with 1 fried egg, swiss cheese, sliced tomato,
sliced onion, arugala and terragon mayo.
~ 50 ~
LUNCH ENTRÉES CONT.
Fried Chile Cheese Relleno- Fried Relleno $9.25
Roasted and peeled Pablano pepper stuffed with Monterrey Jack and herb goat cheeses,
mushrooms, spinach. Its then battered and deep fried. Served on a bed of roasted corn
chowder and rice. Garnished with Pico, Guacamole and Crème Fraiche
Grilled Chicken Sandwich with Cheese and Bacon Chicken Sand, $9.95
6oz chicken breast served with bacon, cheddar cheese, and chipotle mayonnaise, on a Kaiser
roll and served with lettuce, tomato, caramelized onions, ketchup and Reata homemade potato
chips.
Carne Lunch, $12.95
6oz flank steak marinated in olive oil, garlic, and salt/pepper; served with 1 cheese enchilada (
corn tortilla layered with ancho sauce and Monterrey jack and pepper jack cheeses, then
rolled), rice and beans; finished with guacamole, pico de gallo and chipoltle crème fraiche.
Buffalo Burger, $11.95
Finish for burger changes weekly by Chef. 8 oz. patty Garnished with lettuce, tomato and
pickled onion.
Sundance Grilled Cheese with Muenster and Gruyere and sliced Tomatoes
7.95
Whole sandwich cut in half. Sautéed with butter till cheese has melted. Comes with Chips. Can
Add on for 1.50 Each of the following
3 Bacon Slices- 1.50
Sautéed Spinach 1.50
2 oz of Sliced Ham---1.50
Lunch Feature, $ Market Price
~ 51 ~
MAINS
Pan Seared Pepper Crusted Tenderloin Tenderloin, $34.95
10oz Tenderloin (top choice meat) aged 21 30 days, coated with coarsely cracked black
pepper, then pan seared in olive oil and finished with a port wine glaze. Served with mashed
potatoes, and vegetables of the day. The port wine glaze consists of veal stock, port wine, and
clover honey
Ribeye (14,16,18) $2.45 per ounce (min. 14 oz)
Well marbled, 30 day aged top choice bovine rib eye cut to order by the ounce. (14oz minimum,
increases in 2oz increments) Once cut, the ribeye is soaked in a Worcestershire and olive oil
d
served with mashed potatoes and the vegetable of the day. The steak is finished with a slab of
Buffalo Ribeye, $43.95
12oz Buffalo ribeye is pan seared and blackened to guests order. The steak is served with
mashed potatoes and vegetable of the day. The steak is finished with a slab of merlot butter.
Chk Fried Steak, $16.95
Our chicken fried steak is an 8 oz. choice beef cutlet aged for 14 days, pounded out, tenderized
and double battered. It is then fried in hot peanut oil until golden brown. The chicken fried
steak is finished with cracked pepper cream gravy and served with mashed potatoes and
vegetable of the day.
16 oz. Cowboy BoneCowboy Ribeye, $42.95
16oz bone-in rib eye seasoned with Reata grill spice. Served with mashed potatoes and
e Plate Vegetable Plate, $16.95
Medley consisting of the vegetable of the day, rice of the day, roasted corn confetti,
asparagus, 2 portabella mushrooms, and grilled zucchini, squash, grilled tomatoes, ranch
beans grilled onions, sautéed spinach and roasted red peppers. Medley is served on a platter
and garnished with a cornmeal star and crème fraiche.
Chicken Chile Rellenos with Roasted Corn Chowder Chile Rellenos, $17.95
Two roasted and peeled poblano peppers are stuffed with braised and shredded chicken. The
chicken is braised with cumin, garlic and water. Then it is tossed in an ancho chili and tomato
sauce. The rellenos are topped with a mixture of Monterey jack and herbed goat cheese. The
rellenos are served with the Rice of the day and corn chowder. The corn chowder is made with
fresh corn, red peppers, Spanish onions, bacon, and heavy cream. The plate is garnished with
guacamole, field greens, and crème fraiche.
BBQ Shrimp Enchiladas- BBQ Shrimp- $18.95
Served two to an orderwith rice and beans. Rolled in a flour tortilla, with Monterrey Jack
Cheese, green onion, bbq sauce and shrimp. Salt and pepper. Topped with chipotle crème fraiche,
garnished with pico de gallo and guacamole.
Grilled Chicken Breast with a Tomato Bleu Cheese Salad Grilled Chk Dinner, $16.95
A 6oz grilled chicken breast is topped with vine ripened tomatoes, crumbled bleu cheese, red
peppers and onions. The chicken is served with mashed potatoes and the vegetable of the day.
~ 52 ~
MAINS CONT.
Citrus Crusted Chicken with Rosemary Honey Mustard- $17.95
8oz Chicken Breast crusted with Panko bread crumbs and citrus. Its then deep fried and topped
with a rosemary honey mustard sauce.
Carne Dinner, $24.95
Same as lunch, just double the size (12oz flank steak and 2 enchiladas) (see lunch description).
Grilled Mahi Mahi with Lobster Florentine Mahi, $26.95
8 oz. Fresh Mahi grilled, 3-4 oz. Lobster Florentine
Sauce: milk, flour, butter, onions, bay leaves ,chopped bacon, chopped spinach, asiago cheese,
tomatoes and lobster claw meat
Served with rice and veg.
Steak and Lobster, Stk & Lobster, $43.95
6oz grilled tenderloin, no pepper unless specified, served with port wine sauce. 6oz lobster
tail, grilled and finished with drawn butter. Served with mash and vegetable of the day.
Grilled Salmon with Chefs Featured Sauce 24.95
8oz of grilled salmon served with rice and veg. Topped with Chefs Featured Sauce.
Coffee Crusted Pork Tenderloin with Mango Chutney - $23.95
8-10 oz. Coffee and brown sugar crusted pork tenderloin finished with a mango chutney,
which consists of mangos, pepper, cilantro, jalapenos, onions, red bell pepper and honey.
Served with mashed potatoes and veg of the day.
Featured Fish of the Day
Fish Feature, $ Market Price
Game, $ Market Price (served Fridays and Saturdays only)
~ 53 ~
AFTER (DESSERTS)
Dessert Tacos Dessert Tacos, $7.25
Two tuille shells made with flour, sugar, water and light corn syrup are placed on a bed of
chocolate ganache and filled with vanilla bean ice cream, finished with chopped strawberries,
julienne mint leaves, caramelized bananas, and white chocolate shavings.
West Texas Pecan Pie Pecan Pie, $7.25
A house made flaky crust filled with a traditional molasses pecan filling made with eggs, karo
dark syrup, granulated sugar, pecans, vanilla, and flour. The pecan pie is served on a bed of
white chocolate cream and finished with a scoop of vanilla bean ice cream and a shortbread
cookie star.
Dutch Oven Apple Crisp Apple Crisp, $7.25
Granny Smith apples are baked in sugar, cream, cinnamon, and topped with a crispy crust
consisting of brown sugar, flour, butter, and again a touch of cinnamon. The apple crisp is
served with a scoop of cinnamon ice cream and finished with Cajeta. Cajeta is a traditional
Mexican dessert topping made of caramelized goats milk with the consistency of honey.
Molten Chocolate Cake Chocolate Cake, $7.25
An almost flourless chocolate cake, with a warm liquid center, that sits on a bed of vanilla
cream and drunken berries that have been soaked in sweet champagne.
Homemade Banana pudding Banana $7.25
Milk, condensed milk, heavy cream, bananas, lemon juice and vanilla pudding
Served in a parfait glass finished with a cinnamon sugar shortbread cookie star and a fried
flour tortilla dusted with cinnamon and sugar.
Bread Pudding dessert tamale --- $7.25
Seasonal, frequently changes.
Double layer ice cream cake $7.25
Consist of the following:
Vanilla Ice Cream on top layer and Rocky Road on the bottom.
Crust is oreo crumbs and the on top of the ice cream is chocolate with crushed pecans.
Seasonal Fruit Cobbler ---- $10.95
Chefs choice of fruit
~ 54 ~
BRUNCH ITEMS
Apple Cinnamon French Toast Z French Toast, $9.95
One toasted French Baguette finished with a roasted apple and bourbon sauce. It is served
with Peppered Apple Smoked Bacon and Home Fries.
Reata Huevos Rancheros Z Huevos Rancheros, $12.95
6 oz. Carne Asada paired with two eggs prepared over easy and Ranchero Sauce with two
toasted flour tortillas. Served with rice and beans.
CF Skillet Z CF Skillet, $8.95
Scrambled eggs, potatoes, onions, peppers, corn and cheese cooked in a skillet and paired with
a Cheese Enchilada. Finished with Chipotle Crème Fraiche.
Eggs Benedict with a Tabasco Hollandaise Z Eggs Benedict, $11.95
Two toasted English muffins, two slices of Canadian bacon, two poached eggs and finished
with a Tabasco Hollandaise. Served with fresh fruit and asparagus.
Z Rancher CFS, $12.95 Z Rancher Ham, $12.95 Z Rancher Rib eye, $24.95
Scrambled eggs, home fries, and your choice of either a four oz. Chicken Fried Steak, a 8 oz. cut
of grilled ham, or a 10 oz. char grilled Rib eye.
Featured Omelet
Z Omelet, $ Market Price
Z Kid Waffle, Free
Two waffle sticks finished with Maple Syrup.
Z Kid Scramble, $1.95
4 oz. of scrambled eggs.
~ 55 ~
EXTRAS NOT FOUND ON MENU
Plain Pasta Plain Pasta, $4.95
Elbow pasta tossed in butter or oil.
Side of Vegetables, Mashed Potatoes or Rice
Side of Chips
Lobster tail
Extra Side, $3.00
SD chips, $.95
l tail, $19.95
Scoop of Ice Cream
scoop ice cream, $1.95
Root beer Float float, $5.95
Delicious float using vanilla bean ice cream and Sasparilla Root Beer served in a pint glass.
~ 56 ~
MISCELLANEOUS
Caesar Dressing Asiago Cheese, Garlic, anchovies, Dijon mustard, lemon juice,
Worcestershire sauce, egg yolks, and salad oil.
Cajeta - Mexican Dessert topping made of caramelized goats milk with the consistency
of honey.
- Butter, salt & pepper and merlot
Butter, deseeded jalapenos, shallots, cilantro,
salt and pepper.
Butter, salt & pepper, garlic, thyme, cognac, and
black, green and pink peppercorns.
Cornmeal Star - Cornmeal, green onions, thyme, milk, water & Asiago cheese.
Cracked Pepper Cream Gravy - Butter, flour, milk, salt & cracked pepper
Crème Fraiche - Sour Cream, buttermilk, salt and pepper
Guacamole - Avocados, red onions, Roma tomatoes, cilantro, squeezed limes
Molasses BBQ Glaze - Dark sulfured molasses, apple cider vinegar, brewed coffee,
brown sugar & ketchup
Mushroom Gravy - Reduced veal stock, reduced chicken stock, shitake & domestic
mushrooms, salt & pepper
Pecan Mash - Roasted pecans, cilantro, garlic, kosher salt Asiago cheese and olive
oil.
Peppered Apple Smoked Bacon
sugar and black pepper.
18/22 slab bacon smoked and topped with brown
Pico de Gallo - Roma tomatoes, red onions, cilantro, dressed jalapeños, and squeezed
limes
Pico Vinaigrette
Lime juice, honey, egg yolks, salad oil, and pico de Gallo.
Poblano Buttermilk- Ranch Powder, buttermilk, sour cream, poblano peppers.
Port Wine Glaze - Reduction of dark veal stock, port wine and clover honey
- Paprika, garlic powder, granulated onion, ground cumin, dried
thyme, salt pepper and sugar
Roasted Corn Chowder - Fresh corn, red peppers, Spanish onions, bacon and heavy
cream
San Saba Pecans - Roasted with brown sugar & chili powder
Serrano Ketchup - Ketchup, Tabasco sauce, & honey
Sherry Wine Vinaigrette
salad oil.
Roasted onions, Sherry wine vinegar, honey, egg yolks and
Sun-Dried Tomato Cream Sauce - Sun dried tomatoes, garlic, heavy cream, lime juice,
unsalted
Butter, Kosher salt, bay leaves and Asiago cheese.
~ 57 ~
ALCOHOL LIABILITIES
General
Employees and management are prohibited from possessing or drinking alcoholic beverages in the
restaurant, unless during the scope of job requirements, i.e. servers, cooks, and bartenders
serving, producing, inventorying, receiving, or using alcohol in the course of food production. See
your manager for specifics referring to your location.
Use of cooking liquor, beer, and wine for any purpose other than cooking is grounds for immediate
termination.
All service employees must become certified by the state or local Alcohol Beverage Commission
within 60 days of their initial training.
Employees must prevent the exit of alcoholic beverages from the unit as state and local liquor
laws require.
Any employee providing, selling, or distributing alcohol to a minor or intoxicated individual on the
and bartenders must request proper identification from all individuals less than 25 years of age.
When in doubt, contact a manager.
Texas State Law
Listed below are the Texas Alcoholic Beverage Code regulations that all restaurants must follow
when serving alcoholic beverages.
In order to purchase and consume alcoholic beverages, a person must be 21 years of age.
There are a few exceptions to this rule. A person under 21 may consume an alcoholic beverage
provided:
His/ her natural parent purchases it and is present during consumption
His/her legal spouse (who is of legal drinking age) purchases it and is present during
consumption.
His/her court-appointed legal guardian purchases it and is present during consumption.
His/her court-custody guardian purchases it and is present during consumption.
NOTE: In each of the cases listed above, you cannot actually serve the minor. You must always
give the alcoholic beverage to the adult, and the adult will serve the minor.
It is your responsibility to check for valid identification before serving alcohol to a guest.
Knowingly selling or making an alcoholic beverage available to a minor is a violation of Texas State
Law, and grounds for criminal penalties. If you are not certain, ask to see picture identification.
Acceptable Identification
We accept five types of identification. You may accept three of these, as long as each is valid,
without approval from the manager. They are:
A Texas identification card, and
A military identification card.
If you are presented a military ID, please verify that the person is 21 years of age or older. Be aware
that persons 18 years of age and older may be allowed to purchase alcohol on some military bases
and may present this ID card for identification purposes. This person is considered a minor and is not
legally allowed to drink unless accompanied by their parent, spouse, or legal guardian.
There are two forms of identification that must be approved by a manager before you may serve a
beverage containing alcohol. They are:
Passport
If presented with a passport, show it to your manager for approval. The manager will
examine the photograph and check for an embossed stamp from the country issuing the
passport.
Out-of-
If presented with an out-of-state drivers license, immediately ask
for a second form of identification. The only accompanying forms of identification we accept
are 1) a military ID or 2) a college ID with photo. Take both forms to the manager for approval
~ 58 ~
Responsibility of Sales
Reata believes that every person connected with the sale of alcoholic beverages needs to be aware
of the responsibilities the employee and the restaurant have to the guest. We do not serve alcohol
-on-duty must approve any
variation. Always advise the manager of any suspicious alcohol consumption or purchase. You can
be terminated for serving alcohol to a minor and ignorance is not an acceptable excuse. It is your
responsibility to know your local rules and regulations regarding alcohol purchases and
consumption.
It is important for every employee that serves alcoholic beverages to completely understand all of
the liabilities that are associated with this service. For this reason, you are required to be certified
by the state to be a server of alcohol. The cost of the certification depends on which training
class you enroll in. For a complete list of Alcohol and Beverage Commission certification classes
ask your manager.
Drunk drivers kill 70 people a day. More people have been killed in drunk driving accidents than in
all U.S. wars combined. There is a social awareness gaining momentum to reform drunk driving laws.
responsibility to help. It is also our and your (as a server of alcoholic
beverages) legal responsibility to make certain we fulfill our responsibility to our guests.
is a legal term. It means that if a person served alcohol to an individual, and
that individual subsequently injures himself or anyone else in an alcohol-related accident, the
server can be held responsible.
We are fortunate in that we have established our reputation as a restaurant rather than a bar. Our
biggest problem (opportunity) are guests coming in intoxicated.
If we allow them to enter and we serve them a drink, then we are liable also. It is your responsibility
to monitor the behavior of your guests from the moment they enter the building.
Alcohol Absorption and Blood Alcohol Content
Alcohol is absorbed differently than food. Food is first digested then absorbed into the
bloodstream. Alcohol skips digestion. It is absorbed into the bloodstream as soon as it enters the
mouth, stomach, and small intestine.
The liver is responsible for removing alcohol from the body. Intoxication occurs when the liver is
incapable of processing all of the alcohol in the body. The excess alcohol travels through the
blood stream to the brain, where it begins to affect behavior and motor skills. Many variables
affect the rate of alcohol absorption.
Straight alcohol reaches the bloodstream faster than alcohol
mixed with water. Alcohol combined with any carbonated beverage will also be absorbed faster
than a water and alcohol mix.
Is your guest a guzzler? Is he ordering drinks
more frequently than the people around him? What is he drinking? Remember, a twelve ounce
beer, a five ounce glass of wine, and a one-and-a-quarter ounce shot all contain the same amount
of alcohol.
Generally, a large person requires a larger amount of alcohol than a
small person to reach the same blood-alcohol content level. But this is not always true. A
guest may be large but has a slight allergy to alcohol. In this instance, a small amount of
alcohol may cause an advanced state of drunkenness.
Food can slow down the rate of alcohol
absorption. If your guest continues to drink without eating, suggest an appetizer.
If you notice a person taking any medication
while they are drinking, notify a manager immediately. Many medications can have adverse effects
when combined with alcohol.
~ 59 ~
Preventive Measures
Do not let a guest become intoxicated. Never let someone who appears intoxicated drive home; let
management know when a guest has had a little too much to drink. He will gladly call for a cab. Our
goal is for no guest to reach that point. It is your responsibility to pay attention to your guests and
let management know when a guest does or exhibits one or more of the following:
Slurred speech, thick-tongued.
Eyes become glassy, unable to focus
Strong smell of alcohol on breath.
Unusual change in the color of facial skin, going pale or flushed.
Loss of physical motor skills, staggers or stumbles when walking, spills drinks or food.
Exaggerated emotional outbursts, including crying, loud laughing, abusive language,
questioning the
performance, profanity, bragging.
Obvious changes in behavior, more talkative or less talkative or annoying other guests in
the
restaurant.
Unable to respond coherently when addressed or questioned. Unreasonable and
exaggerated responses.
Blank, staring facial expression.
Obvious impairment of judgment.
LIQUOR KNOWLEDGE
Whiskey
Whiskey is a lot like beer with much the same ingredients and distilling procedures. Like beer,
whiskey is made of the roasted, malted grain, yeast, and water, and as with beer, there are many
different types within the same families. The two major distinctions between these types are the type
of grains and the type of still used in production.
The two types of stills used to produce whiskey are the pot still and the continuous still. The pot
still is what you probably think of from old bootlegger movies or M*A*S*H. It is a kettle on a fire
with a long curly spout. This type of still allows the craftsman operating it to select the best part
of the vapors, which are cooled and collected. It is then re-cooled into liquid form. This gives the
craftsman total control. Unfortunately, this type of still works very slowly and requires more
maintenance than its modern replacement. The continuous still uses a large, two column
evaporator and is often up to 80 f
allow separation and selection of the best vapors.
American Whiskeys
There are two types of American whiskey: straight, which includes Bourbon and Tennessee whiskeys,
and blended whiskey. Most American whiskey is blended and is produced by both types of stills.
Straight whiskey must contain at least 51 % of a single grain and cannot be blended before
bottling. Bourbon is the most common known American whiskey. Bourbon is to America what Scotch
is to Scotland. It takes the name from Bourbon County in Kentucky. Bourbons use corn as the main
grain and must be aged at least two years in oak barrels (Weller, Wild Turkey, and Jim Beam).
Tennessee whiskey is similar to bourbon, but is smoother due to filtering through sugar maple
charcoal and aging at least four years.
Small Batch Bourbons are small production bourbons that are aged at least four years, most are
Bookers - a Jim
Beam Product, and Knob Creek are three examples.
Single Batch Bourbon are the same as above, only the barrels that single batch bourbons are aged
in are not blended together, they bottle the bourbon one barrel at a time such as Blantons
~ 60 ~
.
Canadian Whiskeys
Canadians are produced and blended from rye, corn and barley from a continuous still. All
Canadian whiskey is blended. Produced only in Canada under government control, Canadian
Whiskey is lighter than bourbon (Segrams VO, Canadian Club).
Canadian
Club
Crown
Royal
Jack
Daniels
Jim Beam
Seagram 7
Seagram VO
Weller
Wild Turkey
-Smooth Canadian blend
Premium blend Canadian whiskey
Tennessee whiskey sour mash
American (Kentucky bourbon)
Canadian; smooth; rich blend
6 year old Canadian blend; not too harsh
American (Kentucky bourbon)
8 year old (Kentucky bourbon)
Gin
Gin is a spirit distilled from grain, mostly corn, with some malted barley and other grains mixed in. It
is flavored with Juniper, a derivative of the berries from evergreen trees. The spirit is then redistilled in a pot still to add more flavor. Gin requires no aging (Beefeater, Bombay, Tanqueray, and
Bombay Sapphire).
Beefeater
94 proof distilled London dry gin
Bombay
86 proof distilled London dry gin
Tanquerey
94.6 proof special dry gin
Sapphire
94 proof Bombay premium dry gin
VODKA
Although vodka can be made from any material containing starch, authentic Russian Vodkas are
distilled with potatoes, such as the Smirnoff black label and Monopolowa. However, most vodkas
are distilled with grain such as corn. The grain is crushed and mixed with water to produce a mash,
which is then infused with yeast. Once fermentation is complete it goes into a continuous still to
obtain a neutral grain spirit and purified by charcoal filtering.
Absolut
Smirnoff
Stolichnaya
Belvedere
Ketel One
Monopolowa
Chopin
Sobieski
Grey Goose
From Sweden, grained distilled, great in Black Russians
From Finland, great on the rocks
From Russia, terrific served up; chilled
Polish rye, extremely smooth
Holland grain
Austrian potato
Texas corn
Polish potato, kosher
Rye
French Wheat
~ 61 ~
Rum
Rum is distilled in a continuous still from molasses, sugar cane syrup, and juice. All rum is aged in
oak casks for at least six months. There are two styles of rum - light and dark. Dark rum can be a
medium color, which is aged up to three years, or like the truly dark rum from Jamaica. Rum was
considered a safe drink because of its sweetness, until it was first patented. After the patent, the
alcohol content was measured for legal distribution and was found to be very high.
Bacardi
Bacardi 151
Cpt. Morgan
Myers Rum
80-proof light rum from Puerto Rico
151-proof rum
Spiced rum from Jamaica
Dark rum from Jamaica
Brandy
Brandy is twice distilled from grapes in a pot still and almost always aged in oak. Cognac is a
brandy from the cognac region of France (Southwestern area close to the Atlantic) and is subject
to many production guidelines and quality standards. VS means very special, aged a minimum of 30
months. VSOP means very special old pale, aged a minimum of 4 ½ years. XO, Napoleon, VVSOP means
aged a minimum of six years. Fine Champagne means that the cognac originated exclusively from the
two premier crus of the cognac region: Petite & Grand Champagne. (Hennessy VS & VSOP,
Courvoisier VS & VSOP, Remy Martin VSOP & XO)
Scotch
There are two types of scotch, blended and single malt. Both types are produced in a pot still. True
scotches are single malt and come only from Scotland. These scotches have distinctive flavors
due to the region that they were produced. (Cragenmore, Dalwhinnie, Glenmorangie and both
Macallan are Highland regions, Lagavullen is an Isle of Islay region, and Talasker is an Isle of Skye
region). The difference between the Single Malt Scotch whiskies is the source of the barley, the
malting process, the amount of peat used to fire the ovens drying the barley, and the water source.
Blended scotch whiskey, like D
whiskies and a few grain whiskies such as corn and barley.
Chivas
Glenlevit
J&B
JW Black
JWR
Oban
Macallan
Talisker
12 year old premium blend
Premium blend
12 year old malt; unblended
86 proof blend
12 year old blend
8 year old blend
West Highland, single malt, 14 years old
12 year old, Highland single malt
Isle of Skye, single malt, 10 years old
Cordials
This is
and aperitifs and vermouths, or appetite enhancers. Distillers guard their secret liqueur formulas
zealously. There are herbal liqueurs like Benedictine, B&B, Jägermeister, and Galliano which have
several flavoring ingredients. Plant and seed liqueurs are flavored by just one ingredient: Sambuca
flavored with Aniseed, Creme de Menthe with Mint, Kahlua and Tia María with coffee, Amaretto with
Apricot pits, and Frangelico flavored with Hazelnuts. Others are flavored with fruits. Oranges
give us Grand Marnier, Cointreu, and Triple Sec; cherries - Peter Herring: black currants - Cassis;
raspberries - Chambord; melons - Midori; and peaches - Peach Schnapps. There are several creme
Drambuie, Irish Mist, and Tuaca are all blends of either brandy or whiskey, and other flavorings.
~ 62 ~
Last, but not least, are specialty drinks such as Aperitifs and Vermouths. Aperitifs have many
different formulas that combine one or more types of spirits and flavorings, and are used to
stimulate the appetite. Vermouths are wine-based with herbal additives.
There are many different types of liqueurs and cordials that guests enjoy either before or after
dinner. Please familiarize yourself with them. Suggesting these drinks by name after dinner will add
three to four dollars per person to your check average.
Amaretto
B&B
Cream
Chambord
Cointreau
Courvosior V.S.
Curacao
Drambuie
Tia Maria
Frangelico
Kahlua
Galliano
Sambuca
A nutty-Flavored liqueur
An import blend of benedictine & brandy
Irish whiskey and heavy cream
French raspberry liqueur
French orange liqueur
French Brandy
Blue Liqueur flavored with orange peel
Liqueur based on scotch whiskey, flavored with honey
Jamaican liqueur with coffee flavor
Italian hazelnut flavored liqueur
Mexican import, centuries old formula drawn from coffee beans
Licorice- Italian
Liqueur extracted from elderberries with a tang of licorice
Tequila
Tequila is one of the few spirits identified by region of origin. It derives its name from the town of
Tequila, Jalisco that was named for the Tequila Indians. To be considered Tequila
51% of its contents must be distilled from the blue agave cactus. The best tequilas are 100% blue
agave and may take up to ten years to reach maturity. The juice is extracted from baked agave hearts
and twice fermented in a pot still. The best grades are Anejo (aged) and Muy Anejo (very aged).
Tequila Production
Reproduction
Harvest
At the age of 8 - 10 years, the leaves (pencas) of agave azul plants are cut off and the
heart (piña) is removed.
Cooking
The piñas are steam cooked for 48 hours in room-size stone ovens. This cooking
converts the starches of the piña into sugars.
Milling
The cooked agave piñas are ground and washed to extract all the sugars. The resultant
Fermentation
Probably the most significant action, the must is fermented for a period of three
days in large vats. In a very slow natural rhythm, with assistance from special yeasts, the
transformation of sugars into alcohol takes place.
Distillation
The fermentation must is concentrated and purified at high temperatures through
of distillation, a very high
quality core alcohol product results.
Resting and Aging
four to six months or they are aged. To age tequila properly, it must remain in small
oak casks from one to three years depending on the type and future brand.
~ 63 ~
Bottling
The tequila is filtered and its alcohol strength adjusted to 38% or 40% ALC by VOL
for bottling.
TEQUILA FACTS
JOSE MARIA DE QUERVO
The father of tequila, who in 1795 won an exclusive permit from the
Guadalupe government to produce vino mezcal de tequila - mezcal wine from tequila. Today,
tequila still comes from the fertile area of land where Jose began his tequila business.
ANEJO (AN-YAY-HO) TEQUILA
Tequila aged a minimum of 1 year in oak casks. This is the most costly
tequila to produce.
REPOSADO
Aged less than one year.
BLANCO/WHITE TEQUILA
Distilled water is added to the tequila just off the still, simply to bring
No other processing, besides filtration is done.
GOLD TEQUILA
Tequila that develops an amber hue from the oak casks or barrels in which it is
stored.
JOVEN ABOCADO (YOUNG, MILD)
A modified tequila. Tequila can be modified with harmless flavors
or colorings (such as an almond flavor almondrado) or modified by a blend of tequilas. The age
classification of any tequila is determined by the youngest component in a mixture of different
ages. For example, an anejo tequila becomes a joven abocado if even a small amount of any other
tequila, a repsado or blanco, is added to it.
PINA (PEEN-YA)
The pineapple-like heart of the agave plant. These must first be cooked, shredded
and milled before the juice can be extracted and used to make tequila. Once harvested, the
starch in the piña will be converted into sugar and then to alcohol during the production
process.
JALISCO
WORM
The state in Mexico that all tequila is made.
There is never a worm found in a bottle of tequila. The worm, or Gusano, is found in
Mescal which is another liquor produced in Mexico. Mescal is not government regulated and
can offer a very harsh taste.
Agave
What Is It?
Tequila is made from the agave plant. It is a member of the Amaryllis: it is not a
cactus. Of the 400 different varieties of agave, only the blue agave is used for tequila.
Growing Process
The blue agave grows best at higher altitudes in a relatively dry climate. The
soil has a high concentration of silicates thanks to a local volcano. The average agave takes
between 8 and 10 years to mature. Fifteen pounds of agave are needed to make one liter of
tequila. At the present time, nearly 500 million agave are growing in the designated regions to
meet the tequila demand.
Blue Agave
A variety of the agave that must be used for the production of tequila. The Mexican
government maintains that at least 51% of the sugars be used in all tequila production.
~ 64 ~
Tequila
Cuervo
Gold
Cuervo
1800
Herradura
Resposado
Gold
Lapiz
Patron
Los
Valientes
Centinario
Mexican, aged
Premium version of Jose Cuervo
100% Blue Agave, aged 2-6 months
6 months to 1 year
100% Blue Agave Anejo
100% Blue Agave, Silver, and Anejo
Resposado, 100% Blue Agave
Plata (Silver), Gran (Anejo), 100% Blue Agave
100% Blue Agave, Resposado
Porfidio
Anejo
Monte
Alban
LIQUOR AND BEER SERVICE
Liquor Sales
A standard single liquor drink will come with 1-½ ounce of liquor. All drinks containing 2
liquors or 2 ounces of liquor must have a rocks, up, neat, or shot charge on it.
In a 2 liquor drink, ring in the more expensive of the 2 and the accompanying rocks, up, neat, or
shot charge. This will increase the amount of liquor from 1 ½ ounce to 2 ounces, adding to the
ticket.
Top shelf margaritas containing Grand Marnier or Cointreau will be rung as Grand Marnier or
- rita.
No drinks will be taken from the bar without a ticket or if rung improperly.
Service Tips
Drink re-orders
When inquiring whether or not your guest would like another drink; refer to
the drink by its name (i.e., Screwdriver or Martini). This will personalize the service and help you
remember what your guests are drinking.
When serving drinks, always place a new beverage napkin or coaster on the table. You should
also remove the empty drink from the table before serving the new one.
If a guest is dissatisfied with their beverage, remove it and notify your manager immediately.
Ordering Tips
If a guest orders one of the drinks listed below, remember to ask the relevant question.
Martini
Vodka or gin? Which brand? Up or on the rocks? Olive or twist (commonly garnished with
an olive, unless guest requests a twist)?
Gibson
Vodka or gin? Which brand? Up or on the rocks?
Gimlet
Vodka or gin?
Salty Dog
Vodka or gin?
Margarita
On the rocks? Which brand of tequila? Salt or no salt?
~ 65 ~
Garnishes
A garnish is generally used to decorate a drink. As the bartender is mixing your drink orders, add a
garnish to the glass. If he is also mixing drinks for guests at the bar, you should garnish these as
well. Never use a wilted or discolored garnish. If you see unusable garnish in the tray, throw it
away.
Fruit Garnishes
Listed below are many different fruit garnishes and the drinks they are used with.
Lime Squeeze
Squeeze the juice of a lime wedge into the drink then drop in the fruit; use with
any mixed drink containing tonic (i.e., Tonic, Gimlet).
Twist
Take a thin strip of lemon and twist the fruit so that the juice goes into the drink. Then
rub the skin of the lemon around the rim of the glass. Finally, drop the fruit into the drink.
Twists are generally a requested garnish.
Olives
Served with martinis.
Cocktail Onions
Cherry
Accompanies a Roy Rogers, Shirley Temple, or Manhattan
Lemon wedge
Lovely with a Long Island Ice Tea
Olive with Lime
Stir
When added to a martini, the drink becomes a Gibson.
Bloody Mary
Plastic barbed wire.
Soda
A tall straw served with sodas or tall drinks.
Delivering Drinks
Before taking the drinks to the table, verify that you have the correct order and that they are
properly garnished. You should also have at least one beverage napkin for each drink. If you are
delivering more than two drinks, use a cocktail tray. When you arrive at the table, place the
beverage napkin on the table then set the drink on top of it. And of course ask if they would like
anything else.
Beer Menu
Draft Beers
Coors Light $4
$4.50
Rahr Seasonal $5.00
Domestic Bottled Beers
($4.00 unless stated differently below.)
Budweiser
Bud Light
Miller Lite
Coors Light
Coors Original
Coors NA (non-alcoholic)
Lone Star
Samuel Adams $4.50
Michelob Ultra
Rahr Blonde $5.00
Rahr Red $5.00
Rahr Ugly Pug $5.00
~ 66 ~
Rahr Storm Cloud (IPA) $5.00
Blue Moon $5.00
Shiner Bock $5.00
Imported Bottled Beers - $5.00
Amstel Light
Heineken
Guiness Draught
Corona
Negra Modelo
Dos XX
Stella Artois
~ 67 ~
Happy Hour
Happy Hour pricing is available Monday thru Friday from 4pm to 7pm in both the roof bar and library
bar (when open).
Happy Hour Beers
Coors light Draft $2.00
Budweiser, Bud Light, Coors Original, Coors Light, Miller Lite $2.50
Happy Hour Liquor
Well drinks $3.50
HH Margaritas $3.00
Note: there are no Happy Hour wines. Wine remains the same price as listed in the wine menu.
Sunday Brunch (these prices in effect during Sunday lunch hours only (11am-2:30pm).
Bloody Mary $3.00 (made with well vodka only)
Mimosa $3.00 (using J Roget sparkling wine)
Legendary Drinks
($9.95 unless stated differently below)
CF Limeade
Mojito
Three Olives Cherry Vodka, grenadine, sweet & sour, splash of sprite
Bacardi Limon rum, fresh mint, lime juice, sweet & sour, splash of sprite
Alpine Iced Tea
Juice
Millionaire Margarita Sauza Tres Generationes Anejo Tequila, Grand Marnier 100th
Anniversary and
fresh lime juice. $24.95
Billionaire Margarita Don Julio 1942 Tequila, Grand Marnier 150th Anniversary and
fresh lime juice $49.95
Kosher Ketel
Ketel One Vodka and fresh Claussen pickle juice
Cowboy Cosmopolitan
Reata Rita
range Vodka, Cointreau, and cranberry juice
Sauza Blanco Tequila, triple sec, sweet & sour and splash of orange juice
$8.95
Grand Margarita Sauza Gold Tequila, Grand Marnier (or Mathilde XO), sweet & sour and
splash of orange juice
Reata Azul Patron Silver Tequila, Cointreau, Blue Curacao, sweet & sour and splash of
orange juice
Margatini
Appletini
Patron Silver Tequila, Cointreau, sweet & sour
Smirnoff Green Apple Vodka, DeKuyper Apple Pucker, sweet & sour
Key Lime Pie
Razmopolitan
Grey Goose La Vanilla Vodka, Midori, triple sec and pineapple juice
Grey Goose vodka, Cointreau, Fruja Raspberry Liqueur, cranberry juice
Double Chocolate Martini
Liqueur, Frangelico
Three Olives Chocolate Vodka, Godiva White Chocolate
~ 68 ~
Tasting Wines Yourself
1.
2.
3.
4.
5.
6.
7.
8.
9.
Look Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. What
color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby,
garnet, red or even brownish. If it's a white wine is it clear, straw-like, golden, light green, pale
yellow or brown in appearance?
Still Looking. Move on to the wine's opacity. Is the wine clear, cloudy, transparent
or opaque? Tilt your glass a bit, give it a little swirl - look again, you are looking at color,
clarity, brilliance (sounds like you're finding the perfect diamond!) - is there sediment, bits of
cork or any other floating bits? An older red wine will be more translucent than younger red
wines.
Smell Our sense of smell is critical in properly analyzing a glass of wine. To get a good
impression of your wine's aroma, gently swirl your glass (this will enhance the wine's natural
aromas) and then take a quick whiff to gain a first impression.
Still Smelling. Now stick your nose down
the glass and take a deep inhale
through your nose. What are your second impressions? Do you smell oak, berry, flowers,
vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique
characteristics. Gently swirl the wine and let the aromas mix and mingle, and sniff again.
Taste Finally, take a taste. Start with a small sip and let it roll around your tongue. There are
three stages of taste:
After gathering your initial impression of the wine, allow a small breath of
air in through your lips and allow the wine to mingle with the air (called swirling). This will
allow you to taste flavors more fully (even if you look or sound a bit funny). What do you
taste? Reds will often have berry, currant, woody and bell pepper tastes. White wines will
often have apple, floral or citrus flavors associated with them.
- This is your first impression of the wine's components and flavors.
- The wine's finish is how long the flavor lasts after it is swallowed. Did it
last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of
milk)?
After you have taken the time to taste your wine, you might record some of your
impressions. Did you like the wine overall? Does it taste better with cheese, bread or a heavy
meal? Which of our foods would pair with the wine best? How would you describe it to a guest
completely unfamiliar with the wine?
Young
Green-tinged
Reflects youth, fullness
Straw colored
Majority of dry wines
Gold colored
Usually represented by sweeter,
more luscious wines
Indicates older wine that may be
of poor condition (though not
always)
Usually too old (suffering from
excessive oxidation)
Light brown
Old
Young
Old
Brown-amber
Purple
Young, immature wines
Ruby red
No purple, indicating some age
Red
Transitional period, several years of age
Red-brown
Indicates mature wine
Mahogany
Indicates considerable maturity
Amber-brown
Very old or prematurely aged
~ 69 ~
Need To Know Wine Terms
-
-
-
-
Body - The body of a wine refers to the fullness, weight and concentration and
total mouth feel of a wine. A light-bodied wine would have less concentrated flavors, while
a full-bodied wine would be notably more concentrated. Light-bodied wines would feel
similar to water in your mouth and full-bodied wines would be more like milk as far as
heaviness.
Decant - The process of pouring wine from its original bottle into another glass
container, to remove the sediment in an older red wine or to allow the wine to breathe
before serving.
Tannin - A wine's puckering feeling, generally more dominate in younger red wines.
Tannins are derived from the skins and seeds of the grapes used to produce the wine. One of
the main reasons, especially at Reata is to allow the breathing of nicer, more complex reds
to open up before the guests enjoy them. The opening up is the tannins leaving the wine
through oxidation, giving way to more fruit, oak, and the more complex chocolate, coffee,
vanilla aromas. But be prepared to decant the best vintage of Beringer White Zinfandel if a
guest insists.
Terroir - Defines and describes a specific grape-growing region, including the
climate, soil, geography and topography, where a varietal is planted, maintained and
harvested. Having drastic results on the resulting wine.
Varietals - Varietals are the types of wines made from a specific variety of grape.
For example, Merlot and Cabernet Sauvignon are two types of varietals. This is the manner in
which most wines are classified in Australia, S. America, Africa, N. America and parts of
Europe. However, some places in France for example, name wines for the region/appellation
where they are from. i.e. Burgundy, Chateau-Neuf-Du-Pape, Bordeaux, Champagne.
Appellation - A defined viticulture growing region, whereby specific grape varietals
are grown, harvested and made into wines.
Varietals To Know
- Cabernet Sauvignon (Cab) - Cah-bur-nay Saw-vee-nyonh - Cabernet Sauvignon, often referred
from Bordeaux, with a substantial foothold
Cabernet Sauvignon grapes tend to favor warmer climates and are often an ideal wine for
aging, with 5-10 years being optimal for the maturation process to peak. Because Cabs take a
bit longer to reach maturation, allowing their flavors to mellow, they are ideal candidates
for blending with other grapes, primarily Merlot. This blending softens the Cabernet,
adding appealing fruit tones, without sacrificing its innate character.
Flavor Profile: Cabs range from medium-bodied to full-bodied and are characterized by their
high tannin content which serve to provide structure and intrigue while supporting a rich,
ripe berry, tobacco and sometimes green pepper flavor.
Food Pairings: red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese,
and chocolates (especially dark).
- Merlot - Mer-Low -The classic Merlot grape originated from the Bordeaux region of France.
It produces a soft, medium-bodied red wine with juicy fruit flavors.
Flavor Profile: A range of fresh flavors such as plums, cherries, blueberries and
blackberries mixed with black pepper tones, typically dominate this smooth red wine. The
tannin levels are fairly low and the fruit flavors are typically very forward - making this a
prime wine candidate for consumers just "getting into" red wines, two rather smooth less
dry Merlots to start with are Matanzas Creek, which is a lighter medium body with lots of
cherry for a merlot, and Sterling, which is seen in our area so guests may recognize it first
of all, and it has the most general flavor of merlot, plum with a lightly dry finish and light
oak notes, perfect to start off. Merlot is often used to blend with other varietals, such as
Cabernet Sauvignon and Cabernet Franc. By blending Merlot with these wines, a symbiotic
relationship can exist. The Cabs are softened, mellowed a bit and the Merlot is better
structured and defined.
Food Pairing: Fairly versatile when it comes to food pairing options. Poultry, red meat, pork,
pastas, - Merlot can handle them all well.
Also Known As: Merlot Noir, Crabutet Noir
~ 70 ~
- Pinot Noir - Pee-noh-n'wahr - Pinot Noir may be the toughest grape to grow, but the effort is
well worth the investment. It is a fickle grape that demands optimum growing conditions,
demanding warm days consistently supported by cool evenings. Pinot Noir is a lighter
colored and flavored red wine.
most prized wines. Today, Pinot Noir is planted in regions around the world including:
Oregon, California, New Zealand, Australia, Germany and Italy.
Flavor Profile:
ms, tomatoes, cherries
and at times a notable earthy, mineral or wood-like flavor, depending on specific growing
conditions.
Food Pairing: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It
will play well with creamy sauces, spicy seasonings and may just be one of the world's most
versatile food wines.
- Shiraz/Syrah - "Shi-Rahz" ; "Sih-Rah" - In France it is known and grown as Syrah, and
responsible for some of the Northern Rhone's big, bold red wines. A very common Rhone
style is the GSM, a blend of Grenache, Syrah, and Mouvedre. Rhone Syrah by its self has
quite a bit more herbaceousbody. (Ask Cliff about barnyard like)
However, in Australia and South Africa it goes by Shiraz. Shiraz is touted as Australia's spicy,
big-hitting red wine. The Barossa and Hunter Valleys along with McLaren Vale are
Australia's dominating Shiraz growing regions. As for the grape, it is a deep-purple color and
produces medium to full-bodied wines.
Flavor Profile: Shiraz wines display firm tannins (although they are typically ripe and
smooth, not abrasive like younger reds can be), a fuller body, and the rich round flavors of
black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate
and smoked meat.
Food Pairings: Shiraz is great for grilled meats or veggies, wild game, richly flavored red
meats, beef stew and meat lover's pizza.
- Zinfandel - Zin-fan-Dell - The Zinfandel grape has been a cornerstone of the California
viticulture scene since the mid-1800s. Thought by some to have originated from Italy others
are sure it's roots were firmly planted in Croatia - either way it is a dynamic red grape that
has made itself quite at home in the New World. This versatile varietal is known and loved as
"White Zin" by some and Red Zinfandel by others.
- White Zinfandel wine is made from the red Zinfandel grape, but the grape skins are quickly
removed after they are crushed so there is significantly less contact time with the heavily
pigmented red grape skin, resulting in a pink/rose colored wine, instead of a deep red wine.
- Red Zinfandel, meaning the red wine, is known for its rich, dark color scheme, medium to high
tannin levels and a higher alcohol content.
Flavor Profile: The Zinfandel feature flavors include: raspberry, blackberry, cherry, plums,
raisins, spice and black pepper all wrapped around various intensities of oak.
Food Pairings: White Zinfandel pairs well with a massive variety of foods, ranging from
Cajun fare to Asian fare, from BBQ chicken to heavy-duty seafood entrees. Zinfandel pairs
well with red or white meat, fish tacos, spicy numbers or burgers.
Also Known As: "Zin" and Primitivo (South Italy)
- Cabernet Franc - Cah-bur-nay Frahnk - A thin-skinned red grape that grows particularly well
in cooler climates, and is originally from the Bourdeaux and Loire Valley regions of France.
The Cabernet Franc has been grown with success in Australia, Chile, Canada, South Africa
and California and Washington, producing a fruity wine that is softer and more subdued
than its regal relative, Cabernet Sauvignon.
Flavor Profile: With lower tannin levels and more distinct berry (mainly blueberry,
raspberry and sometimes plum) flavor, Cabernet Franc is an ideal candidate for blending
with other varietals such as Merlot and Cabernet Sauvignon. However, more producers
have been selling Cabernet Franc as a stand alone.
~ 71 ~
Food Pairings: poultry, lasagna, couscous with meat, Middle Eastern fare, veggie pizza, and
Greek cuisine.
- Malbec - Mahl-Beck - Originating from the Bordeaux region of France, this grape is among
the 5 Bordeaux varietals. In France it is generally a grape used for blending, with very little
vine being devoted to its improvement or success. The story in Argentina is quite the opposite.
Malbec has found renewed acclaim and initial glory in the sun-drenched climate of
Argentina. This is Argentina's signature grape and it is quickly making a new name for itself
with red wine lovers.
Flavor Profile: Malbec is typically a medium to full-bodied red wine. Ripe fruit flavors of
plums and blackberry give it a jammy characteristic. The tannins are typically a bit tight and
the earthy, wood-like appeal makes for a fairly rustic wine.
Food Pairings: Definitely a red meat wine that is versatile enough to stand up to Mexican,
Cajun, Indian or Italian fare (especially with tomato-based sauces).
Also Known As: Cot
- Petite Syrah - Also Known As: Durif, named after Francois Durif, a botanist who discovered
the varietal in 1997.
- Pinotage - - Blend of Cinsaut and Pinot Noir
- Chardonnay - Shar-doe-nay production ladders to emerge as the most beloved of dry white wines in the U.S. The
Chardonnay grape
-
worldwide. These high yields translate into millions of bottles of Chardonnay wines..
Flavor Profile: Chardonnays boast an impressive range of flavors from the expected
buttered, oak overtones to the fresh, fruit flavors of apple, pear, citrus and melon, leaving
a lasting palate impression.
Food Pairing: Chardonnay will pair well with poultry dishes, pork, seafood or recipes that
have a heavy cream base.
- Sauvignon Blanc - Saw-vee-nyonh Blahnk - Sauvignon Blanc originated in the Loire Valley of
France. One of three White Bordeaux varietals, along with Semillon and
Muscadelle.However, New Zealand has taken this grape to new heights in the cool
Marlborough region, producing racy wines with tropical fruit and gooseberry flavors.
Sauvignon Blanc is usually a dry white wine with distinctive herbaceous qualities. This wine is
widely available as a single varietal or as a blend with Semillon.
Flavor Profile: Typically a light to medium-bodied, crisp and refreshing white wine with
notable acidity. From herb-like sensations to veggie (often green pepper), grass and hay
these earthy flavors mix and mingle with citrus (mostly lime or grapefruit) and tropical
fruits, gooseberry and often display a minerally overtone to offer a very unique wine
tasting adventure. Mostly stainless steel fermentation lends the lighter grassy higher end
citrus notes while the slightest bit of oak, like the Duckhorn, can affect the finish and
round out fruit to more pear and fuller green apple flavors.
Food Pairing: Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such
as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces,
fragrant salads, Thai food, fish (sushi), poultry and the list goes on.
Also Known As: Fumé Blanc (pronounced: "Foo-may Blahnk"), The term coined by Robert
Mondavi.
- Pinot Grigio - Pee-noh Gree-Jhee-Oh - Italy's most popular white wine is produced from the
Pinot Grigio or Pinot Gris grape varietal. This wine hails from the northeast region of
Veneto and Friuli. A light, crisp white wine that is intended to be consumed early on.
~ 72 ~
Flavor Profile: Pinot Grigio flavors can range from melon to pear and some even offer a
subtle tropical or citrus fruit, often there is a honey or smoky flavor component as well.
As for color, Pinot Grigio is typically a pale, straw-like yellow with some golden hues
thrown in. The texture of a Pinot Grigio is worth noting, as it has very smooth, almost silklike overtones that leave an impression on the palate.
Food Pairing: Pinot Grigio pairs nicely with seafood, light pastas and cheese cracker
combinations. Since this wine is fairly acidic itself, avoid pairing with foods that have high
acid contents, like citrus fruits or tomato-based recipes.
- Port - Port is a wine that has been fortified with brandy and hails from Portugal. Over 80
grape varietals may be used to make port, but the top five candidates are Tinta Barroca, Tinta
Roriz, Tinto Cao, Touriga Francesca, Touriga Nacional.
There are a wide variety of styles of Port, but the two broad categories are dubbed "bottle
aged" or "cask aged." The majority of Port is red. Common types of Port include:
RubyTawnyLate Bottled Vintage (LBV)VintageAlso Known As: Fortified wine
Common Wine and Pronunciation
Barbera
(bar-beh-rah)
Beaujolais
-shaw-
Sylvanter
(sill-
-er)
Tavel
(tah-
Traminer
(trah-
Valpolicella
(vahl- po-lee-
Vouvray
(vu-vray)
lay)
Blanc de
Blanc
(blauc-dublawnc)
Burgundy
Cabernet
Sauvignon
Chablis
-gen-de)
-
-nay
-yaun)
(shab-
Chardonnay
-doe-nay)
Chenin
Blanc
-in-blaun)
Chianti
(kee
-tee)
French
Colombard
um-bar)
Gamay
Beaujalais
(ga-may bowshaw-lay)
Gewürztrami
ner
(ge-
-
-menr)
Grenache
(gray-
Grignolino
(grig-no-leeno)
Johannisber
g Riesling
(yo-
-nis-
ling)
Liebfraumilc
h
(lieb -frowmillsh)
~ 73 ~
-er)
Marsala
(mar-
-lah)
Merlot
Meurseault
-low)
(mer-so)
Moselle
-zell)
Petite Syrah
-teet see-
Pinot Noir
Pouilly
Fuisse
(pu-ley-foossey)
Port
(port)
Rhine
(rin)
Rose
(ro-say)
Sauterne
(so-ta
Sauvignon
Blanc
-vin-yaun
blaunc)
Semillion
Sherry
Soave
Spumante
-
-on)
(sher-e)
-veh)
(spootay)
-
~ 74 ~
WINE SERVICE
-
Once a guest has selected a wine, return to the table with the bottle of wine, label facing up.
Never present a bottle of wine by the neck of the bottle. Present the bottle of wine on a napkin.
-
With the label facing up, wait for the ordering guest to confirm the bottle selection prior to
opening.
-
Once approved, use your wine opener to remove foil above the lip of the bottle. Do not remove
entire foil on neck of bottle.
-
Insert wine opener cautiously so as not to damage the cork.
-
Slowly remove the cork to prevent loud pops and/or damage.
-
Place cork in front of the guest who ordered the wine. Specifically, place cork to the right of
the glass.
-
Upon approval, pour 1/4 glass for sampling. Once the guest has sampled andapproves, proceed
to pour ½-2/3 glass for the remaining guests, always starting with the women. Finally, return to
pour ½-2/3 glass for the guest that sampled the wine. The person who ordered the wine is served
last regardless of gender.
-
Place bottle on table with label facing the guests
~ 75 ~
General Knowledge Test
Name:______________________________
Score:____________________________
Date:_______________________________
Trainer:__________________________
Each question is worth 3.7pts. You must score a 90 or above to pass the test.
1. Name the Owner:
2. Name the President:
3. General Manager:
4. Assistant General Manager:
5. Executive Chef:
6. Guest Relations Manager:
7. Kitchen Managers:
a.
b.
c.
d.
e.
8. Service Managers:
a.
b.
c.
d.
e.
f.
9. Catering Managers:
a.
b.
10. Private Dining Coordinators:
11. Kitchen Supervisor
12. Hours of Operation:
~ 76 ~
13. Describe Reata's cuisine:
14. Describe Reata's atmosphere:
15. List all other Reata locations:
a.
b.
16. What does CF stand for?
17. What are the phone numbers;
Main Line:
Corporate Office:
19. How is the movie
20. What parking does Reata provide for its guests?
21. List the 2 Soups we serve daily:
a.
b.
22. List 4 Starters we serve:
a.
b.
c.
d.
23. List 3 Salads we serve:
a.
b.
c.
~ 77 ~
24. List 4 Lunch Items we serve:
a.
b.
c.
d.
25. List 3 Side Items we serve:
a.
b.
c.
26. List 4 Main Items we serve:
a.
b.
c.
d.
27. List 3 Desserts we serve:
a.
b.
c.
~ 78 ~
Service Knowledge Test
Name:_____________________________ Score:________________________
Date:______________________________ Trainer:_______________________
Each question is worth 5pts. You must score a 90 or above to pass the test
1. What is the time standard on greeting a table?
2.
3. What can you do to ensure proper ringing?
4. Describe the Language to use on the Check back (quality check).
5.
6.
7.
9.
food from the ____________.
-bus and clear plates from the ______________.
10. When and why do we use bevnaps?
11. When should bevnaps be replaced?
12. How much bread should be taken out to each table?
13. Upon delivering any steak to a table what must you ask the guest?
14. What is served with every cup of coffee?
15. When returning a recook to the kitchen, which 3 things should you do?
1.
2.
3.
~ 79 ~
17. Explain the proper way to re- tea and water a table:
18.
What should be left on the table while doing your dessert presentation?
19. What should be left on the table by the time the guest pays their bill?
20. List the 10 Steps to Service Excellence:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
~ 80 ~
Micros Knowledge Test
Name: _____________________________
Score: ________________________
Date: ______________________________
Trainer: _______________________
EACH QUESTION IS WORTH 5.8pts. You must score 90 or above to pass.
2. What is the last thing you should always do before you quit your screen?
3. How can you tell if an item on an open check has already been sent?
4. Explain how to edit your credit card tips:
5. How do you delete an item from the screen?
6. How do you highlight/un-highlight items on the screen?
7. How do you close out?
A. House charges-
B. PR Certificates-
8. How do you add on gratuity?
9. How do you run your server report on the POS?
~ 81 ~
10. Explain how to transfer a check from server to server:
11. Explain how to transfer a check from table to table:
12. In what order do you put your paperwork before you do your cash out?
13. How do you view a list of checks?
14. How do you change from table to table without quitting the screen?
15. Explain the proper procedure to close out a $200 gift card on a $65 tab.
16. Guest 1 and 4 are sharing a chicken fried steak.
17. A Guest wants the sherry vinaigrette on the side of the field green salad.
~ 82 ~
Food Knowledge Test 1
Name: ________________________________
Score:_________________________
Date: ___________________________
Trainer: ____________________________
Each question is worth 3.3 pts. You must score a 90 or above to pass.
Describe the following items in detail, including set-up and be sure to include size
differences between lunch and dinner. Also, include the abbreviations and price for the
items. Write the abbreviation next to the name.
Starters, Sides, Soups, Salads
1.
Jalapeño and Cilantro Soup- ______________ $________ / _____________ $_______
Description:
1.
4.
2.
5.
3.
6.
2.
7.
Tortilla Soup- ________, $______ / __________, $_______
Description:
1.
8.
15.
2.
9.
16.
3.
10.
17.
4.
11.
5.
12
6.
13.
7.
14.
~ 83 ~
3.
Bacon Wrapped Shrimp_________, $________
Description:
1.
4.
2.
3.
4. Tenderloin Tamales- ___________, $_________
Description:
Beef Stuffing
1.
Massa
1.
Pecan Mash
1.
Sun-dried Tom
1.
2.
2.
2.
2.
3.
3.
3.
3.
4.
4.
4.
4.
5.
5
5.
5.
6.
6.
6.
6.
7.
7.
7.
8.
8.
~ 84 ~
5.
Tumbleweed Onion Rings- ____________, $_________
Description:
1.
Garnish
2.
1.
3.
2.
4.
5
6.
6.
Smoked Quail- ___________, $________
Description:
1.
BBQ Glaze
2.
1.
3.
2.
4.
3.
4.
5
~ 85 ~
7.
Calf Fries- _______________, $_____________
Description:
1.
2.
3.
4.
5.
6.
7.
8.
8.
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce-_________
Description:
1.
2.
3.
4.
5.
6.
~ 86 ~
_______
9.
Starter Sampler- ___________, $_________ per person
Description:
1.
5.
2.
6.
3.
7.
4.
8.
10.
Grilled Elk Sausage- ______________, $________
Description:
Sausage
Set-up
1.
1.
2.
2.
3.
3.
~ 87 ~
11. Caesar Salad- ______________ $______ / _____________, $_______
Description:
Caesar Dressing
1.
1.
2.
2.
3.
3.
4.
4.
5.
6.
12.
Field Green Salad- _____________, $______ / ________, $_______
Description:
1.
Sherry Wine
Vinaigrette
Pacans
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
6.
5.
~ 88 ~
13.
Wedge Salad- _______________, $_________
Description:
Pico Lime Vinaigrette
1.
1.
2.
2.
3.
3.
4.
14.
CF House Salad- ________________-$_______
Description:
1.
Dressing
2.
1.
3.
2.
4.
3.
5.
4.
6.
~ 89 ~
5.
15.
Fried Calamari- ______________, $____________
Description:
1.
Flour Batter
2.
1.
3.
2.
4.
3.
5.
~ 90 ~
Sides
16. Butter Roasted Mushrooms- ___________, $________
Description:
1.
2.
3.
17. Jalapeño and Bacon Macaroni & Cheese- __________ $______
Description:
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
11.
18. Jalapeno and Cheddar Grits- _______________, $_________
Description:
Garnish
1.
1.
2.
3.
4.
5.
~ 91 ~
19. Bourbon Creamed Corn- _____________ $_________
Description:
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
20. Bacon Wrapped Asparagus - ________________, $________
Description:
1.
2.
22. Pablano Buttermilk Dressing
1.
2.
3.
4.
5.
24. Serrano Ketchup:
1.
2.
3.
~ 92 ~
25. BBQ Glaze:
1.
2.
3.
4.
5.
26. Cowboy Cocktail Sauce:
1.
2.
3.
4.
5.
6.
28. What are the allowable substitutions for a starter sampler?
29. What are the up charges for these items?
30. What items can be added to any salad?
1.
2.
3.
31. What are the up charges for these items?
1.
2.
3.
~ 93 ~
Name: ________________________________
Score: ____________________________
Date: ______________________________
Trainer: ____________________________
Each question is worth 3.1 pts. You must score a 90 or above to pass.
Describe the following items in detail, be sure to include size differences between
lunch and dinner, and also include the abbreviations and price for the items. Write the
abbreviation next to the name.
Lunch Entrees
1. Carne Asada with Cheese Enchilada- ____________,$_________
Description:
1.
1.
Served With
Finished With
2.
2.
1.
1.
3
3.
2.
2.
4.
4.
5.
2. Tenderloin Tacos -__________________, $_________
Description:
1.
Served With
2.
1.
1.
3.
2.
2.
4.
5.
6.
7.
8.
~ 94 ~
Finished With
Chipotle Meatloaf- -__________________, $_______
Description:
1.
Mushroom Gravy
Served With
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
6.
5.
7.
6.
8.
7.
9.
10.
11.
12.
4. Stacked Chicken Enchiladas- ______________, $_______
Description:
1.
Served With
Finished With
2.
1.
1.
3.
2.
2.
4.
3.
5.
4.
~ 95 ~
5. Fried Chile Cheese Relleno- Fried Relleno $9.25
Description
1.
2.
3.
4.
5.
6. Club Sandwich-__________________, $_________
Description:
1.
Finished With
Served With
2.
1.
1.
3.
2.
2.
4.
3.
5.
6.
~ 96 ~
7. Saddle Pack Combination-_________________, $________
Description:
1.
4.
7.
2.
5.
8.
3.
6.
9.
8. Grilled Chicken Breast ________________, $________
Description:
1.
Served With
2.
1.
3.
2.
4.
9. Reata Trio Platter
______________, $_________
Description:
1.
3.
2.
4.
5.
~ 97 ~
10. Avocado Caesar Salad __________________, $________
Description:
1.
1.
2.
2.
3.
3.
11. Chefs Feature Buffalo Burger- $11.95
Description: See Trainer
12. Fish Tacos
________________, $_______
Description:
1.
Corn Salsa
Finished With
Served With
2.
1.
1.
1.
3.
2.
2.
2.
3.
3.
4.
4.
5.
5.
6.
7.
~ 98 ~
13. Chicken Sandwich- _________________, $________
Description:
1.
1.
2.
2.
3.
3.
4.
4.
5.
5.
14. Petite Tenderloin- __________________, $_______
Description:
1.
1.
2.
2.
3.
Description: A featured salad will be prepared by the chefs weekly
~ 99 ~
16. Sundance Grilled Cheese- _________________ $_______
Description:
1.
Add-
Set UP
2.
1.
1.
3.
2.
4.
3.
17. Sliced Bison, Fried Egg and Swiss Cheese
Sandwhich__________,$_____________
Description:
1.
7.
2.
3.
4.
5.
6.
~ 100 ~
Desserts
18. Dessert Tacos- ___________________, $________
Description:
1.
1.
1.
2.
2.
2.
3.
3.
4.
4.
5.
19. Double Layer Ice Cream Cake- ______________ $________
Description:
1.
2.
3.
4.
5.
6.
~ 101 ~
20. West Texas Pecan Pie- _______________, $_________
Description:
1.
1.
2.
2.
3.
3.
4.
5.
6.
7.
21. Dutch Oven Apple Crisp- _________________, $________
Description:
1.
Crisp Crust
Served With
2.
1.
1.
3.
2.
2.
4.
3.
4.
~ 102 ~
22. Molten Chocolate Cake- ________________, $_________
Description:
1.
6.
2.
7.
3.
4.
5.
23. Banana Pudding- __________________ $_________
Description:
Set-Up
1.
1.
2.
2.
3.
4.
5.
6.
24. Seasonal Fruit Cobbler with Vanilla ice cream- ____________ $
________
Description:
25. Seasonal Bread Pudding Tamale- see trainer for
description
~ 103 ~
Brunch Items
26. Apple Cinnamon French Toast
___________, $________
Description:
Set-Up
1.
2.
3
4.
5.
27. Reata Huevos Rancheros
Description:
Set-Up
1.
2.
3.
4.
5.
6.
~ 104 ~
________________, $______
28. CF Skillet
_________________, $_______
Description:
Set-Up
5.
1.
6.
2.
7.
3.
8.
4.
29. Eggs Benedict
__________________, $________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
~ 105 ~
_______-______, $
Description:
Set-Up
1.
2.
3.
4.
5.
31. Featured Omelette
1. ________
2. ________
______________, $ Market Price
$_______
$____
~ 106 ~
FOOD KNOWLEDGE TEST 3
Name: _______________________________
Score: _____________________________
Date: ___________________________
Trainer: ______________________________
Each question is worth 3.3 pts. You
Describe the following items in detail, be sure to include size differences between
lunch and dinner, and also include the abbreviations and price for the items. Write the
Mains
1. Pan- Seared Pepper Crusted Tenderloin- _________________, $__________
Description:
Set-Up
1.
1.
2.
2.
3.
4.
2. Charbroiled Ribeye- ___________(14,16,18) _____________per ounce (min. 14 oz)
Description:
Set-Up
1.
1.
2.
2.
3.
3.
4.
~ 107 ~
3. Pork Tenderlion- ______________ $_______
Description:
1.
Mango Chutney
Served with
2.
1.
1.
3.
2.
2.
3.
4.
5.
6.
7.
4. Buffalo Ribeye - _________________ $__________
Description:
Set-Up
1.
2.
3.
4.
5.
~ 108 ~
5. Chicken Fried Steak- ________________ $_______
Description:
Set-Up
1.
2.
3.
4.
5.
6. Cowboy Ribeye- _________________, $___________
Description:
Set-Up
1.
2.
3.
4.
5.
~ 109 ~
7. Grilled Salmon ____________ $_____________
Description:
Set-up
Salad
1.
1.
2.
2.
3.
3.
4.
4.
5.
6.
7.
8.
- _________________, $________
Description:
Set-Up
7.
1.
8.
2.
9.
3.
10.
4.
11.
5.
12.
6.
13.
~ 110 ~
9. Chicken Chili Rellenos - __________________ $________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
7.
8.
9.
10. Mahi-Mahi- ____________, $____________
Description:
Set-up
Sauce
1.
1.
6.
2.
2.
7.
3.
3.
8.
4.
4.
9.
5.
10.
~ 111 ~
~ 112 ~
11. Carne Asada- _________________, $_________
Description:
Set-up
Enchiladas
Flank Steak Marinade
1.
1.
1.
2.
2.
2.
3.
3.
3.
4.
4.
5.
6.
12.Citus Crusted Chicken- ____________________, $__________
Description:
Set-Up
Sauce
1.
1.
2.
2.
3.
3.
7.
4.
5.
6.
~ 113 ~
13. Steak And Lobster- _________________, $__________
Description:
Set-Up
1.
2.
3.
4.
5.
6.
14.BBQ Shrimp Enchiladas-__________________$___________
Description:
1.
Set-Up
2.
3.
4.
5.
6.
7.
~ 114 ~
15. Grilled Chicken Breast-__________________$_______________________
Description:
1.
2.
3.
4.
5.
6.
LIST THE SPECIFIC INGREDIENTS OF THE FOLLOWING ITEMS
15. Corn Chowder1.
2.
3.
4.
5.
6.
7.
8.
16. Crème Fraiche-
1.
2.
3.
4.
5.
~ 115 ~
17. Port Wine Glaze-
1.
6.
2.
7.
3.
8.
4.
9.
5.
10.
18. Reata Grill Spice1.
2.
3.
4.
5.
6.
7.
19. Cracked Pepper Cream Gravy1.
2.
3.
4.
5.
~ 116 ~
20. Merlot Butter1.
2.
3.
4.
5.
6.
7.
8.
21. Cornmeal Star-
1.
6.
2.
7.
3.
8.
4.
9.
5.
23. List all bread types served
1.
2.
3.
4.
5.
6.
~ 117 ~
24. Sun Dried Tomato Cream Sauce-
1.
2.
3.
4.
5.
6.
7.
8.
25. What can you not substitute for a side item?
~ 118 ~
D ESCRIBE THE FOLLOWING COOK TEMPERATURE FOR STEAKS:
26. Rare:
27. Med-Rare:
28. Med:
29. Med-Well:
30. Well:
~ 119 ~
Liquor/Beverage Knowledge Test
Name: ________________________ Score: ____________________________
Date: _________________________ Trainer: ___________________________
1.
2.
3.
4.
5.
e:
1.
2.
3.
4.
5.
Explain the meaning behind these tequila terms:
AnejoReposadoBlanco-
Explain the difference between Tequila and Mescal-
List 3 Mezcals we carry
1.
2.
3.
List 5 Bourbons we serve:
1.
2.
3.
4.
5.
List 3 small batch Bourbons we serve:
1.
2.
3.
List 4 Rums we serve:
1.
2.
3.
4.
~ 120 ~
List our well brands
Vodka: ______________________
Gin: ________________________
Tequila: _____________________ Bourbon: ____________________
Scotch: ______________________ Rum: ________________________
How many ounces do we pour in a mixed drink?
How many ounces do we pour if a drink is served on the rocks or straight up?
List 3 Gins we serve:
1.
2.
3.
List 4 Cognacs we serve:
1.
2.
3.
4.
List 4 Single Malt Scotches we serve:
1.
2.
3.
4.
List 4 other Scotches we serve:
1.
2.
3.
4.
Name the correct garnishes for the following drinks
Bloody MaryVodka CollinsManhattanGibsonLong Island TeaMargaritaSambuca UpCosmopolitan-
List 4 after dinner liqueurs you suggest to compliment coffee
1.
2.
3.
~ 121 ~
4.
Which 4 questions do you always ask when a Guest orders a Martini?
1.
2.
3.
4.
When ringing in a 2-liquor drink, which liquor is rung in first? What charge is included in
that?
What are the price to and ingredients in our CF Limeade?
What are the price to and ingredients in our Mojito?
What makes a Millionaire Margarita so special (and expensive?)
List the bottled waters we serve:
List the Soda Fountain Drinks we serve:
List the Espresso Drinks we serve:
List the Draft Beer we serve:
List the Bottled Beer we serve:
~ 122 ~
Wine Test #1
1. Name the 5 Bordeaux red grape varietals used to produce a California Meritage red
wine.
2. Describe the typical flavor profile of Cabernet Sauvignon.
3. Describe the typical flavor profile of Chardonnay.
4. Name 3 Cabernet Blends we sell by the bottle only with price and appellation.
5. Name as many California wine growing appellations as you can( you must list at least
5 correctly for answers to qualify).
6. List 3 Cabernet Sauvignons we sell by the bottle only with price and appellation.
7. List 3 Pinot Noirs we sell by the bottle only with price and appellation.
8. List 2 Chardonnays and 2 Other Whites we sell by the bottle only with price and
appellation.
9. List one red and one white wine from our list, sold in half bottle format and include
price for each.
10. What should you do if you break a cork while opening a bottle of wine for a guest?
11. a. What should you offer a guest who orders a bottle of red wine from our library
list?
~ 123 ~
b. What glass is used for library list wines?
12. Why is decanting necessary and when should you decant?
13. What steps should be followed if a guest refuses a bottle of wine upon tasting?
14. What should you do when you notice that soon you will be pouring the last bit of
wine from a bottle to a table?
15. What should you provide to the host of the table for each subsequent bottle of
wine ordered?
16. What has to be done if the host chooses a different wine than the previous one?
17. Name 2 ports we serve and the price per glass.
18. Name 2 of our dessert wines and include the price per glass.
19. Name a wine we sell by the bottle from the following countries:
a. Argentina
b. Italy
c. France
d. Australia
20. List all of our wines by the glass with price.
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
~ 124 ~
Name: ________________________________
Date: ___________________________
Score:_________________________
Trainer: ____________________________
Describe the following items in detail, be sure to include size differences between lunch
and dinner, and also include the abbreviations and price for the items. Write the
Starters, Sides, Soups, Salads
Jalapeño and Cilantro Soup- J & C Cup $5.95 / J & C Bowl $6.95
Description: Red onions, fresh tomatoes, and jalapenos are lightly sautéed. Heavy cream,
avocado, and cilantro are added and reduced by 25%. The soup is garnished with fried flour
tortilla strips.
1. Red Onions
2. Tomatoes
3. Jalapenos
4. Heavy Cream
5. Avocado
6. Cilantro
7. Tortilla Strips
Tortilla Soup- Tort Cup, $4.95 / Tort Bowl, $5.95
Description: Fresh jalapenos, avocados, Monterey Jack cheese and a fresh squeezed lime
are covered with chicken broth and pulled chicken. The broth is made with chicken backs,
onions, celery, carrots, jalapenos, tomatoes, black peppercorn, bay leafs, thyme, cilantro
and water. The soup is finished with fried corn tortilla strips and a sprig of cilantro
1. Jalapenos
6. Avocados
11. Monterey Jack
2. Chicken Broth
7. Pulled Chicken
12. Chicken Backs 17. Onions
3. Celery
8. Carrots
13. Tomatoes
4. Black Peppercorn
9. Thyme
14. Cilantro
10. Water
15. Bay leafs
5. Tortilla Strips
~ 125 ~
16. Lime
Bacon Wrapped Shrimp- Bacon Shrimp, $9.95
Description: Three U-15 shrimps are peeled and de-veined, wrapped in bacon and grilled. The
shrimp are served with flash fried onion strings then drizzled with ranch dressing.
1. U-15 Shrimp
2. Balsamic Vinegar
3. Red Peppers
4. Polenta Star
6. Bacon
7. Yellow Onions
8. Red Onions
9. Green Onions
5. Brown Sugar
Tenderloin Tamales- Tamales, $11.95
Description: Three beef tenderloin tamales are hand rolled in a dried cornhusk, then
steamed. The beef stuffing is made with ground tenderloin, fresh cilantro, cumin, garlic,
yellow onions, red bell peppers and jalapenos. The corn masa is made with masa hernia,
fresh corn, red peppers, jalapenos, cilantro, paprika, lard and water. Each tamale is
finished with a sun-dried tomato cream sauce and pecan mash, the pecan mash is made with
olive oil, cilantro, Asiago cheese, garlic, and fresh pecans. Sun-dried tomato cream sauce
consists of sun-dried tomatoes, unsalted butter, heavy cream, bay leaves, kosher salt,
fresh lime juice, minced garlic, and grated asiago cheese. The tamales are finished with field
greens, pico de gallo, and crème fraiche.
Beef Stuffing
1.Ground Tenderloin
Masa
1. Masa Harina
Pecan Mash
1. Kosher Salt
Sun-dried Tom
1.Sun-dried tom
2.Cilantro
2. Corn
2. Pecan
2. Unsalted Butter
3.Cumin
3. Red Peppers
3. Olive Oil
3. Heavy Cream
4.Garlic
4. Jalapenos
4. Cilantro
4. Bay Leaves
5.Yellow Onions
6.Red Bell Peppers
7.Jalapeno
8. Water
5. Cilantro
6. Paprika
7. Lard
5. Asiago
6. Garlic
7. Garlic
8. Asiago
5. Kosher Salt
6. Lime Juice
Garnish
1. Field Greens
2. Pico de gallo
3. Crème Fraiche
~ 126 ~
Tumbleweed Onion Rings- Onion Rings, $8.95
Description: Large onion slices are covered in egg wash, then battered in flour, salt and
pepper. They are deep-fried in 350 degree peanut oil until golden brown. Ten to twelve
onions are stacked on a large plate and served with serrano ketchup and garnished with
pickled carrots and a pickled jalapeno. Serrano ketchup is a mixture of ketchup, Tabasco,
and honey.
Garnish
1. Egg Wash
1. Pickled Jalapeno
2. Flour
2. Pickled Carrots
3. Salt
4. Pepper
5. Peanut Oil
6. 10 to 12 Onion Rings
Smoked Quail- Smoke Quail, $10.95
Description: 4.5oz smoked quail served on a bed of jalapeno and cheddar grits. Finished
with a molasses BBQ glaze and shaved green onions. The molasses glaze is made with dark
sulfured molasses, apple cider vinegar, brewed coffee, brown sugar and ketchup.
BBQ Glaze
1. 4.5 oz quail
1. Dark Sulfured molasses
2. jalapeno and cheddar grits
2. Apple Cider Vinegar
3. Molasses BBQ Glaze
3. Brewed Coffee
4. Green Onions
4. Brown Sugar
5. Ketchup
Calf Fries- Calf Fries, $10.95
Description: 10 12 Veal fries (6-8 months old) are skinned and covered in egg wash,
battered in flour, salt and pepper. They are deep fried in 350 degree peanut oil. The calf
fries are served with cracked pepper cream gravy and finished with shaved green onions.
1. 10-12 Calf Fries
6. Peanut Oil
2. Egg Wash
7. Pepper Cream Gravy
3. Flour
8. Green Onions
4. Salt
5. Pepper
~ 127 ~
Chile Dusted Jumbo Scallops with a Pecan Cream Sauce-Scallops
11.95
Description: Comes 2 to an order, Jumbo Scallops served on a bed of sliced apples.
Scallops are dusted with chili powder and pan seared.
Sauce consists of heavy cream, pecans, jalapeño, bell pepper and tomatillos.
Presentation. Served on a salad Plate and comes to 2 to an order
1.
2.
3.
4.
5.
6.
Heavy Cream
Pecans
Jalapeno
Bell pepper
Tomatillos
Served on a bed of granny smith apples
Starter Sampler- Sampler, $13.95 per person
Description: Minimum order is a platter for two people. It has per person: 1 tenderloin
tamale, 1 bacon wrapped shrimp, ½ order smoked quail with BBQ molasses glaze over
jalapeno and cheddar grits, 2 calf fries with cracked pepper cream gravy, and ½ elk
sausage. The sampler is finished with a polenta star. Note: Guests may substitute any item (ie.
Calf fries) for another item for no charge.
1. One Tamale
6. ½ elk sausage
2. One Bacon Wrapped Shrimp
7. Polenta Star
3. ½ order quail
8. No up-charge for substitutions
4. Jalapeno & Cheddar grits
5. 2 Calf Fries with Cracked Pepper Cream Gravy
Grilled Elk Sausage- Elk Sausage, $9.95
Description: Grilled 4oz sausage with bits of jalapeño and cheese, cut on a bias in four
pieces. Placed on our jalapeño and cheddar grits and finished with pickled jalapeños and a
drizzle of BBQ molasses glaze.
Sausage
1. 4oz Sausage
Set-up
1. Jalapeno & Cheddar Grits
2. Jalapeno
2. BBQ Glaze
3. Cheese
3. Pickled Jalapenos
~ 128 ~
Caesar Salad- Lg. Lunch Caesar $7.95 / Small Caesar, $7.25
Description: Fresh romaine lettuce tossed with Caesar dressing, Asaigo cheese and
sourdough croutons. The Caesar dressing is made with egg yolks, anchovies, garlic,
ground mustard seeds, Worcestershire, and salad oil.
Caesar Dressing
1. Romaine Lettuce
1. Egg Yolks
2. Caesar Dressing
2. Anchovies
3. Asiago Cheese
3. Garlic
4. Sourdough Croutons
4. Ground Mustard Seeds
5. Worcestershire
6. Salad Oil
Field Green Salad- Lg. Lunch Field, $7.95 / Small Field, $7.25.
Description: A mixture of five different baby lettuces tossed in a sherry wine vinaigrette.
The vinaigrette is made with roasted onions, sherry wine vinegar, honey, egg yolks and salad
oil. The salad is served on a cold plate and finished with cherry tomatoes, herbed goat
cheese, diced Granny Smith apples and San Saba pecans which are roasted with chili powder
and brown sugar.
Sherry wine Vinaigrette
1. Mixture of 5 baby Lettuces
1.Sherry Wine Vinegar
2. Sherry Wine Vinaigrette
2. Honey
3. Herbed Goat Cheese
3. Egg Yolks
4. Granny Smith Apples
4. Salad Oil
5. Cherry Tomatoes
5. Roasted Onions
San SabPecans
1. Chili Powder
2. Brown Sugar
6. San Saba Pecans
Wedge Salad- Reata Wedge, $7.25
Description: A wedge of trimmed iceberg lettuce topped with a pico lime vinaigrette. The
vinaigrette is made with lime juice, honey, egg yolk, salad oil and pico de gallo. The salad is
served on a cold plate and finished with crumbled blue cheese.
Pico Lime Vinaigrette
1. Wedge of Iceberg Lettuce
1. Lime Juice
2. Pico Lime Vinaigrette
2. Honey
3. Blue Cheese Crumbles
3. Egg Yolk
4. Salad Oil
5. Pico de Gallo
~ 129 ~
Chopped Salad- Chopped Salad-$7.25
Description: Chopped Spinach and Chopped Romaine tossed with a warm bacon vinaigrette.
Sliced roasted red bell peppers, red onions, cherry tomatoes, topped with sliced fresh
Mozzarella.
Salad
Warm Bacon Vinaigrette
1. Chopped
Romaine
1. Bacon
2. Chopped
Spinach
3. Brown Sugar
2. Shallots
4. Balsamic Vinegar.
3. Sliced
Mozzarela
5. Olive Oil
4. Red Onions
6. Parsley
5. Cherry
Tomatoes
7. Salt
8. Pepper
6. Roasted Red
Bell Peppers
Fried Calamari- Calamari, $11.95
Description: 6oz of Calamari steak sliced and rolled in a flour batter consisting of flour,
salt, pepper, and jalapeno spices. Deep fried. Served on a bed of lettuce on a salad plate
with a ramekin of our cowboy cocktail sauce.
1. 6oz of Calamari Steak
Flour Batter
1. Salt
2. Flour Batter
2. Pepper
3. Jalapeno spices
3. Flour
4. Bed of Lettuce
5. Cowboy Cocktail Sauce
~ 130 ~
Sides
Butter Roasted Mushrooms- Mushrooms, $5.95
Description: Crimini mushrooms are sautéed with butter and finely chopped cilantro.
Served on a side plate.
1. Crimini Mushrooms
2. Butter
3. Cilantro
Jalapeño and Bacon Macaroni & Cheese- Mac & Cheese, $8.95
Description: Elbow macaroni, bacon, jalapenos, cheddar cheese, heavy cream, garlic, salt
and pepper. Topped with bread crumbs, parmesan cheese, and paprika.
Served in our iron skillet as a side. This item cannot be substituted for an entrée side dish.
Full price and full size only.
1. Elbow Macaroni
6. Garlic
2. Bacon
7. Salt
3. Jalapenos
8. Pepper
4. Cheddar Cheese
9. Bread Crumbs
5. Heavy Cream
10. Parmesan Cheese
11. Paprika
Jalapeno and Cheddar Grits- Jalapeño Grits, $5.95
Description: Stone ground white corn grits are simmered in heavy cream along with diced
jalapenos, mounds of cheddar cheese and sweet cream butter. Grits are served on a side
plate and finished with shaved green onions.
Garnish
1. White Corn grits
1. Shaved Onions
2. Heavy Cream
3. Jalapenos
4. Cheddar Cheese
5. Sweet Cream Butter
Bourbon Creamed Corn- Cream Corn $6.95
Description: Fresh corn removed from the cob, butter, garlic, shallots, red pepper,
bourbon, heavy cream, pepper, green onions, and salt, served in a skillet.
1. Corn
4. Bourbon
7. Salt
2. Butter
5. Green Onion
8. Shallots
3. Red Peppers
6. Heavy Cream
9. Garlic
~ 131 ~
10. Pepper
Bacon Wrapped Asparagus - Bacon Asparagus, $6.95
Description: Blanched asparagus wrapped in two slices of hickory smoked bacon. The
asparagus is pan seared and served on a side plate.
1. Blanched Asparagus
2. Hickory Smoked Bacon
Corn Masa:
1.
2.
3.
4.
5.
6.
7.
8.
Masa harina
Fresh corn
Red peppers
Jalapeños
Cilantro
Paprika
Lard
Water
Pablano Buttermilk Dressing
1. Ranch Powder
2. Buttermilk
3. Sour Cream
4. Pablano Peppers
Caesar Dressing:
1. Egg Yolk
2. Anchovies
3. Garlic
4. Ground Mustard Seeds
5. Worcestershire
6. Salad Oil
Serrano Ketchup:
1. Ketchup
2. Tabasco sauce
3. Honey
~ 132 ~
BBQ Glaze:
1. Dark Sulfured molasses
2. Apple Cider Vinegar
3. Brewed Coffee
4. Brown Sugar
5. Ketchup
Cowboy Cocktail Sauce:
1. Tabasco
2. Ketchup
3. Horseradish
4. Cilantro
5. Lemon Juice
6. Worcestershire
Sherry Wine Vinaigrette:
1. Roasted onions
2. Sherry wine vinegar
3. Honey
4. Egg yolks
5. Salad oil.
What are the allowable substitutions for a starter sampler?
Any of the appetizers
What are the up charges for these items?
NO CHARGE
What items can be added to any salad?
1. Chicken
2. 3 Shrimp
3. Steak Filet
What are the up charges for these items?
1. $5.95
2. $5.95
3. $5.95
~ 133 ~
Name: ________________________________
Score: ____________________________
Date: ______________________________
Trainer: ____________________________
Lunch Entrees
1. Carne Asada with Cheese Enchilada- Carne Lunch, $12.95
Description: 6oz flank steak marinated in olive oil, garlic, and salt/pepper; served with
1 cheese enchilada ( corn tortilla layered with ancho sauce and caciotta cheese, then
rolled), rice of the day and ranch beans; finished with guacamole, and crème fraiche.
1. 6oz flank steak
1. 1 Cheese
Enchilada
Served With
Finished With
2. Olive Oil
2. Corn Tortilla
1. Rice of the Day
1. Guacamole
3. Garlic
3. Ancho Sauce
2. Ranch Beans
2. Crème Fraiche
4. Salt
4. Caciotta Cheese
5. Pepper
2. Tenderloin Tacos - Tenderloin Tacos, $12.95
Description: Sliced tenderloin is rolled in two flour tortillas and filled with sun-dried
tomato cream, Monterrey Jack cheese, red onion, red bell pepper, garlic and cilantro.
The tacos are served on a bed of rice and ranch beans. The tacos are finished with crème
fraiche and a side guacamole.
1. Sliced Tenderloin
Served With
Finished With
2. Two Flour Tortillas
1. Bed Of Rice
1. Crème Fraiche
3. Sun-dried Tomato
Cream
2. Ranch Beans
2. Guacmole
4. Monterrey Jack Cheese
5. Red Onion
6. Red Bell Pepper
7. Garlic
8. Cilantro
~ 134 ~
Description: Ground beef is combined with breadcrumbs, red and green bell peppers,
white and green onions, cilantro, garlic, jalapenos, salt, pepper and then baked.
Meatloaf is served as two slices about 5oz a piece with mashed potatoes and the
vegetable of the day. The meatloaf is finished with mushroom gravy which is made with
reduced veal stock, reduced chicken stock, shitake and domestic mushrooms, salt and
pepper.
1. Two Slices 5oz a piece
Mushroom Gravy
Served With
2. Ground Beef
1. Reduced Veal Stock
1. Mashed Potatoes
3. Breadcrumbs
2. Reduced Chicken
Stock
2. Vegetable Of The Day
4. Red Bell Peppers
3. Shitake Mushrooms
5. Green Bell Peppers
4. Domestic Mushrooms
6. White Onions
5. Salt
7. Green Onions
6. Pepper
8. Salt
9. Pepper
10. Jalapenos
11. Cilantro
12. Garlic
4. Stacked Chicken Enchiladas- Chk. Enchiladas, $10.95
Description: Pulled and shredded chicken, braised and tossed in an ancho chili and
tomato sauce, then placed between three corn tortillas that have been soaked in a
tomatillo cream sauce and flash fried. The enchiladas are layered with Monterrey Jack
cheese. The enchiladas are served with rice and ranch beans and finished with pico de
gallo, guacamole, crème fraiche and topped with green onions.
1. Shredded Chicken
Served With
Finished With
2. Ancho Chili & Tomato
Sauce
1. Rice Of The Day
1. Pico De Gallo
3. Three Corn Tortillas
2. Ranch Beans
2. Guacamole
4. Tomatillo Cream Sauce
3. Crème Fraiche
5. Monterrey Jack
4. Green Onions
~ 135 ~
5. Fried Chile Cheese Relleno- Fried Relleno $9.25
Description: Roasted and peeled Pablano pepper stuffed with Monterrey Jack and herb
goat cheeses, mushrooms, spinach. Its then battered and deep fried. Served on a bed of
roasted corn chowder and rice. Garnished with Pico, Guacamole and Crème Fraiche
1. 2oz Mont. J
cheese
2. 2oz Goat
Cheese
3. 2oz roasted
corn chowder
4. 1oz sautéed
mushrooms
5.1oz sautéed
spinich
6. Club Sandwich- Reata Club, $9.95
Description: Smoked turkey, smoked bacon, lettuce, tomato, cheddar cheese on a sweet
bread roll finished with guacamole and mayonnaise. The sandwich is served with Reata
chips and a set up of pickled onions and Reata pickles.
1. Smoked Turkey
Finished With
Served With
2. Smoked Bacon
1. Guacamole
1. Reata Chips
3. Lettuce
2. Mayonnaise
2. Pickled Onions
4. Tomato
3. Reata Pickles
5. Cheddar Cheese
6. Sweet Bread Roll
7. Saddle Pack Combination- Saddle Pack, $10.95
Description: Choice of any two items: Cup of Tortilla Soup, Cup of Jalapeno and
Cilantro Soup, Cup of Daily Soup, ½ Reata Club, ½ BLT, 1 Tenderloin Tamale, ½ Field
Green Salad, ½ Caesar Salad , ½ Wedge Salad.
1. Cup Of Tortilla Soup
4. ½ Reata Club
7. ½ Field Green Salad
2. Cup Of Jalapeno & Cilantro
Soup
5. ½ BLT
8. ½ Caesar Salad
3. Cup Of Daily Soup
6. 1 Tenderloin
Tamale
9. ½ Wedge Salad
~ 136 ~
8. Grilled Chicken Breast
Grilled Chk Lunch, $10.95
Description: A 6oz grilled chicken breast is topped with vine ripened tomatoes, crumbled
blue cheese and red onions. The chicken is served with mashed potatoes and the vegetable
of the day.
1. 6oz Grilled Chicken Breast
Served With
2. Vine Ripened Tomatoes
1. Mashed Potatoes
3. Crumbled Blue Cheese
4. Red Onions.
9. Reata Trio Platter
Trio Platter, $12.95
Description: 8oz grilled chicken breast, choice of salad (field greens, Caesar, or
wedge salad), and fresh seasonal fruit.
1. 8oz Grilled Chicken Breast
3. Field Greens
2. Fresh Seasonal Fruit
4. Caesar
5. Wedge
10. Avocado Caesar Salad
Avocado Caesar, $13.95
Description: Crisp romaine lettuce is tossed with a creamy avocado based Caesar
dressing. The salad mixture is placed in a 12 inch salad bowl and finished with 4 ounces
of flame broiled Tenderloin. The steak will be cooked medium rare to medium and then
sliced very thinly and placed over the salad. The salad is finished with the Cayenne
croutons, shredded Asiago cheese and BBQ molasses glaze.
1. Crisp Romaine Lettuce
1. Cayenne Croutons
2. Creamy Avocado Based Caesar
Dressing
2. Asiago Cheese
3. 4 Ounces Of Flame Broiled
Tenderloin
3. BBQ Molasses Glaze
~ 137 ~
11. Chefs Feature Buffalo Burger- $11.95
12. Fish Tacos
Fish Tacos, $11.95
Description: Three corn tortillas stuffed with 2oz of Tilapia (breaded and deep fried)
and corn salsa (yellow corn, red bell peppers, green onions, jalapenos, cilantro, salt
and pepper); finished with queso fresco, crème fraiche, and iceberg lettuce; garnished
with pico de gallo and guacamole; served with rice and Ranch Beans.
1. Three Corn
Tortillas
Corn Salsa
Finished With
Served With
2. 2oz Of Tilapia
1. Yellow Corn
1. Queso Fresco
1. Rice
3. Corn Salsa
2. Red Bell
Peppers
2. Crème Fraiche
2. Ranch Beans
3. Green Onions
3. Iceberg Lettuce
4. Jalapenos
4. Pico De Gallo
5. Cilantro
5. Guacamole
6. Salt
7. Pepper
13. Chicken Sandwich- Chicken Sand, $9.95
Description: 6oz chicken breast served with bacon, cheddar cheese, and chipotle
mayonnaise, on a Kaiser roll and served with lettuce, tomato, caramelized onions,
ketchup and Reata homemade potato chips.
1. 6oz Chicken Breast
1. Lettuce
2. Bacon
2. Tomato
3. Cheddar Cheese
3. Caramelized Onions
4. Chipotle Mayonnaise
4. Ketchup
5. Kaiser Roll
5. Reata Homemade Potato Chips.
14. Petite Tenderloin- Petite Tender, $20.95
Description: 6oz tenderloin grilled served with a port wine glaze and served with rice
and vegetable of the day. Steak will only be pepper crusted by request only!
1. 6oz Tenderloin
1. Rice
2. Port Wine Glaze
3. Pepper Crusted By Request Only
~ 138 ~
Description: A featured salad will be prepared by the chefs weekly.
16. Sundance Grilled Cheese- Grilled Cheese $7.95
Description: French bread stacked with Muenster and Gruyere cheese and topped with
fresh sliced tomatoes. Then we sauté with butter until the cheese has melted. Served
with a side of homemade potato chips.
1. French Bread
Add-
Set UP
2. Muenster cheese
1. 3 bacon slices
1. Potato Chips
3. Gruyere cheese
2. Sautéed spinach
4. Sliced tomatoes
3. 2 oz of sliced ham
17. Sliced Bison, Fried Egg and Swiss Cheese Sandwhich Bison Sand $12.95
Description: Sliced roasted bison served on foccia bred with 1 fried egg, swiss cheese,
sliced tomato, sliced onion, arugala and terragon mayo.
1.4oz sliced oven roasted
Bison
7.Terragon Mayo
2. 1 fried Egg
3.Swiss Cheese
4. Sliced Tomato
5.Sliced Onion
6. Arugula
~ 139 ~
18. Dessert Tacos- Dessert Tacos, $7.25
Description: Two tulie shells made with flour, sugar, water and light corn syrup are
placed on a bed of chocolate ganache and filled with vanilla bean ice cream, finished
with chopped strawberries, julienne mint leaves, caramelized bananas, and white
chocolate shavings.
1. Two Tulie Shells
1. Chocolate Ganache
1. Chopped Strawberries,
2. Flour
2. Vanilla Bean Ice Cream
2. Julienne Mint Leaves
3. Sugar
3. Caramelized Bananas
4. Water
4. White Chocolate
Shavings
5. Light Corn Syrup
19. Double Layer Ice Cream Cake- Ice Cream Cake $7.25
Description: Starting from the bottom, you have an Oreo cookie crust with a thick layer of
Rocky Road ice cream. On top of that you have a layer of vanilla bean ice cream covered in
chocolate and pecan crumbles. All this is place on a bed of chocolate ganache.
Presentation
1. Oreo Crust
2. Rocky Road Ice Cream
3. Vanilla Bean Ice Cream
4. Chocolate
5. Pecan Crumbles
6. Chocolate ganache
20. West Texas Pecan Pie- Pecan Pie, $7.25
Description: A house made flaky crust filled with a traditional molasses pecan filling
made with eggs, karo dark syrup, granulated sugar, pecans, vanilla, and flour. The pecan
pie is served on a bed of white chocolate cream and finished with a scoop of vanilla bean
ice cream and a shortbread cookie star.
1. House Made Flaky Crust
1. Bed Of White Chocolate Cream
2. Eggs
2. Scoop Of Vanilla Bean Ice Cream
3. Karo Dark Syrup
3. Shortbread Cookie Star
4. Granulated Sugar
5. Pecans
6. Vanilla
7. Flour
~ 140 ~
21. Dutch Oven Apple Crisp- Apple Crisp, $7.25
Description: Granny Smith apples are baked in sugar, cream, cinnamon, and topped with a
crispy crust consisting of brown sugar, flour, butter, and again a touch of cinnamon.
The apple crisp is served with a scoop of cinnamon ice cream and finished with Cajeta.
Cajeta is a traditional Mexican dessert topping made of caramelized goats milk with the
consistency of honey.
1. Granny Smith Apples
Crispy Crust
Served With
2. Sugar
1. Brown Sugar
1. Cinnamon Ice Cream
3. Cream
2. Flour
2. Cajeta
4. Cinnamon
3. Butter
4. Cinnamon
22. Molten Chocolate Cake- Chocolate Cake, $7.25
Description: An almost flourless chocolate cake, with a warm liquid center, that sits
on a bed of vanilla cream and drunken berries that have been soaked in sweet
champagne.
6.
Eggs
6. Flour
7.
Heavy Cream
7. Butter
8.
Semi- Sweet Chocolate
9.
Vanilla
10.
Granulated Sugar
23. Banana Pudding- Banana Pudding $7.25
Description: Milk, condensed milk, heavy cream, bananas, lemon juice and vanilla pudding
Served in a parfait glass finished with a cinnamon sugar cookie star and a fried flour
tortilla dusted with cinnamon and sugar.
Set-Up
1.Milk
1. Cinnamon Sugar Cookie Star
2. Condensed Milk
2. Fried Flour Tortilla dusted with
Cinnamon & sugar
3. Heavy Cream
4. Bananas
5. Lemon Juice
6. Vanilla Pudding
~ 141 ~
24. Seasonal Fruit Cobbler with Vanilla ice cream - Cobbler $10.95
Description: Served in our skillet. Should feed 2.
Get with trainer.
25. Seasonal Bread Pudding Tamale- see trainer for description
Brunch Items
26. Apple Cinnamon French Toast
Z French Toast, $9.95
One toasted French Baguette finished with a roasted apple and bourbon sauce. It is
served with Peppered Apple Smoked Bacon and Home Fries.
Set-Up
1.French Baguette
2. Roasted Apple
3 Bourbon Sauce
4. Peppered Apple Smoked Bacon
5. Home Fries
27. Reata Huevos Rancheros
Z Huevos Rancheros, $12.95
6 oz. Carne Asada paired with two eggs prepared over easy and Ranchero Sauce with two
toasted flour tortillas. Served with rice and beans.
Set-Up
1.6oz Carne Asada
2. 2 Eggs over easy
3. Ranchero Sauce
4. Flour Tortillas
5. Rice
6. Beans
~ 142 ~
28. CF Skillet
Z CF Skillet, $8.95
Scrambled eggs, potatoes, onions, peppers, corn and cheese cooked in a skillet and
paired with a Cheese Enchilada. Finished with Chipotle Crème Fraiche.
Set-Up
5. Peppers
1.Scrambled Eggs
6. Cheese
2. Potatoes
7. Cheese Enchilada
3. Onions
8. Chipotle Crème Fraiche
4. Corn
29. Eggs Benedict
Z Eggs Benedict, $11.95
Two toasted English muffins, two slices of Canadian bacon, two poached eggs and
finished with a Tabasco Hollandaise. Served with fresh fruit and asparagus.
Set-Up
1.Two English Muffins
2. Two Slices of Canadian Bacon
3. Two Poached Eggs
4. Tabasco Hollandaise
5. Fresh Fruit
6. Asparagus
Z Rancher CFS, $12.95 Z Rancher Ham,
$12.95 Z Rancher Rib eye,
$24.95
Scrambled eggs, home fries, and your choice of a four oz. Chicken Fried Steak, 8 oz. cut
of grilled ham, or a 10 oz. char grilled Rib eye.
Set-Up
1. Scrambled Eggs
2. Home Fries
3. 4oz Chicken Fried Steak
4. 8oz Grilled Ham
5. 10oz Ribeye
31. Featured Omelette
Z Omelet, $ Market Price
Two egg omelet with the Ch
~ 143 ~
Z Kid Waffle, Free
Two waffle sticks finished with Maple Syrup.
Z Kid Scramble, $1.95
4 oz. of scrambled eggs.
~ 144 ~
FOOD KNOWLEDGE TEST 3
Name: _______________________________
Date: ___________________________
Score: _____________________________
Trainer: ______________________________
Mains
1. Pan- Seared Pepper Crusted Tenderloin- Tenderloin, $34.95
Description: 10oz Tenderloin (top choice meat) aged 21 30 days, coated with coarsely
cracked black pepper, then pan seared in olive oil and finished with a port wine glaze.
Served with mashed potatoes, and vegetables of the day. The port wine glaze consists of
veal stock, port wine, clover honey, veal bones, carrots, onions, tomato paste, bay leaves,
pepper corn, water, port wine, and celery.
Set-Up
Port Wine
Glaze
1. 10oz
Tenderloin
1. Mashed potatoes
1. Veal bones
5. Bay Leaves
9.
Celery
2. Black Pepper
2. Vegetables of the
day
2. Carrots
6. Pepper
Corn
10.
Honey
3. Olive oil
3. Onions
7. Water
4. Port Wine
Glaze
4. Tomato
Paste
8. Port Wine
2. Charbroiled Ribeye- Ribeye (14,16,18) $2.45 per ounce (min. 14 oz)
Description: Well marbled, 30 day aged top choice bovine rib eye cut to order by the ounce.
(14oz minimum, increases in 2oz increments) Once cut, the ribeye is soaked in a
ribeye is grilled on an open flame and served with mashed potatoes and the vegetable of the
Set-Up
1. Choice Bovine Rib Eye
1. Mashed Potatoes
2. Olive Oil
2. Vegetable of the day
3. Worcestershire
butter
4. Reata Grill Spice
~ 145 ~
3. Pork Tenderlion- Pork tenderloin- $23.95
Description: 8-10 oz. Coffee and brown sugar crusted pork tenderloin finished with a mango
chutney, which consists of mangos, pepper, cilantro, jalapenos, onions, red bell pepper and
honey. Served with mashed potatoes and veg of the day.
1. Pork Tenderloin
Mango Chutney
Served with
2. Coffee
1. Mangos
1. Mashed Potatoes
3. Brown Sugar
2. Pepper
2. Veg of the Day
3. Cilantro
4. Jalapenos
5.Onions
6.Red Bell Peppers
7.Honey
4. Buffalo Ribeye - Buffalo Ribeye, $43.95
Description: 12oz Buffalo ribeye is pan seared and blackened to guests order. The steak is
served with mashed potatoes and vegetable of the day. The steak is finished with a slab of
Merlot Cooks butter.
Set-Up
1. 12oz Buffalo Rib Eye
2. Blackened
3. Mashed Potatoes
4. Vegetable of the Day
5. Merlot Cooks Butter
5. Chicken Fried Steak- Chk Fried Steak, $16.95
Description: Our chicken fried steak is an 8 oz. choice beef cutlet aged for 14 days,
pounded out, tenderized and double battered. It is then fried in hot peanut oil until golden
brown. The chicken fried steak is finished with cracked pepper cream gravy and served with
mashed potatoes and vegetable of the day.
Set-Up
1. 8oz beef Cutlet
2. Peanut Oil
3. Cracked Pepper Cream Gravy
4. Mashed Potatoes
~ 146 ~
6. Cowboy Ribeye- Cowboy Ribeye, $42.95
Description: 16oz bone-in rib eye seasoned with Reata grill spice. Served with mashed
potatoes and asparagus and finished with a slab of cognac
Set-Up
1. 16oz bone in Rib Eye
2. Reata Grill Spice
3. Cognac Peppercorn Cooks Butter
4. Mashed Potatoes
7. Grilled Salmon Salmon $24.95
Description: 8oz of grilled salmon topped with Chefs featured Suace.
Set-up
1.8oz Salmon
3. Rice
3. Veg of the
Day
8.
- Vegetable Plate, $16.95
Description: Medley consisting of the vegetable of the day, rice of the day, roasted corn
confetti, asparagus, 2 portabella mushrooms, and grilled zucchini, squash, grilled
tomatoes, grilled onions, sautéed spinach and roasted red peppers. Medley is served on a
platter and garnished with a cornmeal star and crème fraiche.
Set-Up
7. Squash
8. Tomatoes
2. Rice of the Day
9. Onions
3. Roasted Corn Confetti
10. Sautéed Spinach
4. Asparagus
11. Red Peppers
5. 2 Portabella Mushrooms
12. Cornmeal Star
6. Zucchini
13. Crème Fraiche
~ 147 ~
9. Chicken Chili Rellenos - Chile Rellenos, $17.95
Description: Two roasted and peeled poblano peppers are stuffed with braised and
shredded chicken. The chicken is braised with cumin, garlic and water. Then it is tossed in an
ancho chili and tomato sauce. The rellenos are topped with a mixture of Monterey jack and
herbed goat cheese. The rellenos are served with the Rice of the day and corn chowder.
The corn chowder is made with fresh corn, red peppers, Spanish onions, bacon, and heavy
cream. The plate is garnished with guacamole, field greens, and crème fraiche.
Set-Up
1. 2 Poblano Peppers
2. Shredded Chicken
3. Monterey Jack Cheese
4. Herbed Goat Cheese
5. Rice Of the Day
6. Corn Chowder
7. Guacamole
8. Field Greens
9. Crème Fraiche
10. Mahi-Mahi- Mahi, $25.95
Description: 8 oz. Fresh Mahi grilled, 2-4 oz. Lobster Florentine
Sauce: milk, flour, butter, onions, bay leaves, chopped bacon, chopped spinach, asiago
cheese, tomatoes and lobster claw meat
Served with rice and veg.
Set-up
Sauce
1. 8 oz Mahi
2. Lobster Florentine
3. Rice
4. Veg of the Day
1. Milk
2. Flour
3. Butter
4. Onions
5. Bay Leaves
6.Chopped Bacon
7. Chopped Spinach
8. Asiago cheese
9. Tomatoes
10. Lobster Claw meat
11. Carne Asada- Carne Dinner, $24.95
Description: 12oz flank steak marinated in olive oil, garlic, and salt/pepper; served with 2
enchiladas (corn tortilla layered with ancho sauce and caciotta cheese, then rolled), rice
and beans; finished with guacamole, and crème fraiche.
Set-up
Enchiladas
Flank Steak Marinade
1.12oz Flank Steak
1. Corn Tortillas
1. Olive Oil
2. 2 Enchiladas
2. Ancho Cheese
2. Garlic
3. Rice
3. Caciotta Cheese
3. Salt
4. Beans
4. Pepper
5. Guacamole
6. Crème Fraiche
~ 148 ~
12. Citrus Crusted Chicken with Rosemary Honey Mustard- 17.95
Description: 8oz Chicken Breast crusted with Panko bread crumbs and citrus. Its then deep
fried and topped with a rosemary honey mustard sauce.
Set-Up
Honey Mustard Sauce
1.8oz Chicken Breast
1. Honey
2. Mashed potatoes
2.Dijon Mustard
3. Heavy Cream
7.Pepper
4. Rosemary
5. Shallots
6. Salt
13. Steak And Lobster- Stk & Lobster, $43.95
Description: 6oz grilled tenderloin, no pepper unless specified, served with port wine
sauce. 6oz lobster tail, grilled and finished with drawn butter. Served with mash and
Set-Up
1.6oz Tenderloin
2. Port Wine
3. 6oz Lobster Tail
4. Drawn Butter
5. Mashed Potatoes
~ 149 ~
14. BBQ Shrimp Enchiladas- $18.95
Description: Served two to an orderwith rice and beans. Rolled in a flour tortilla, with
Monterrey Jack Cheese, green onion, bbq sauce and shrimp. Salt and pepper. Topped with
chipotle crème fraiche, garnished with pico de gallo and guacamole.
1. 2 Flour Tortillas
Set-Up
2. Monterey Jack Cheese
3. Green Onion
4. BBQ Sauce
5. Shrimp
6.Salt
7. Pepper
15. Grilled Chicken Breast- $16.95
Description: A 6oz grilled chicken breast is topped with vine ripened tomatoes, crumbled
bleu cheese, red peppers and onions. The chicken is served with mashed potatoes and the
1. 6 oz Chicken Breast
Set-Up
2.Vine Rippened Tomotos
3. Crumbled Blue Cheeese
4. Red Peppers
5. Onions
6.
~ 150 ~
LIST THE SPECIFIC INGREDIENTS OF THE FOLLOWING ITEMS
Corn Chowder1. Corn
2. Red Onions
3. Green Onions
4. Heavy Cream
5. Red Bell Peppers
6. Bacon
7. Salt
8. Pepper
Crème Fraiche1. Heavy Cream
2. Sour cream
3. Butter milk
4. Salt
5. Pepper
Port Wine Glaze1. Veal bones
2. Carrots
3. Onions
4. Celery
5. Tomato paste
6. Bay leaves
7. Pepper corn
8. Water
9. Port wine
10. Honey
Reata Grill Spice1. Salt
2. Sugar
3. Garlic
4. Cumin
5. Black Pepper
6. Paprika
7. Thyme
Cracked Pepper Cream Gravy1. Butter
2. Flour
3. Milk
4. Salt
5. Pepper
~ 151 ~
Merlot Butter1. Merlot wine
2. Garlic
3. Thyme
4. Pepper corn medley (black, green and red or pink pepper corn.
5. Shallots
6. Butter
7. Salt
8. Pepper
Cornmeal Star1. Green onions
2. Shallots
3. Oil
4. Thyme
5. Milk
6. Butter
7. Salt
8. Pepper
9. Polenta
Lobster Florentine1. Milk
2. Flour
3. Butter
4. Onions
5. Bay leaves
6. Chopped spinach
7. Asiago cheese
8. Tomatoes
9. Lobster claw meat
List all bread types served
1. Pecan Biscuit
2. Jalapeno Corn Bread
3. Sweet Bread
4. French Baguette
5. Wheat Berry
6. Kaiser Roll
Sun Dried Tomato Cream Sauce1.
2.
3.
4.
5.
6.
7.
8.
Sun-dried tomato's
Unsalted butter
Heavy cream
Bay leaves
Kosher salt
Fresh lime juice
Minced garlic
Grated asiago cheese.
25. What can you not substitute for a side item?
Mac and Cheese and Bourbon cream corn
~ 152 ~
DESCRIBE THE FOLLOWING COOK TEMPERATURE FOR STEAKS:
26. Rare:
Cool Red Center
27. Med-Rare:
Warm Red Center
28. Med:
Pink throughout
29. Med-Well:
Thin Pink Line
30. Well:
NO PINK
~ 153 ~
Reata Service Training Wine Test #1
21. Name the 5 Bordeaux red grape varietals used to produce a California
Meritage red wine.
Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Malbec.
22.
Describe the typical flavor profile of Cabernet Sauvignon.
Cherry, Currant, Oak, Chocolate
23.
Describe the typical flavor profile of Chardonnay.
Pineapple, Butter, Toasted Oak, Citrus
24. Name 3 Cabernet Blends we sell by the bottle only with price and
appellation.
SEE WINE LIST
25. Name as many California wine growing appellations as you can( you must list
at least 5 correctly for answers to qualify).
Napa, Sonoma, Alexander Valley, Russian River Valley, Carneros,
Rutherford, Oakville, Lodi, Chalk Hill, Anderson Valley, Paso Robles,
Knights Valley, Stags Leap District, Mount Veeder, Santa Lucia
26. List 3 Cabernet Sauvignons we sell by the bottle only with price and
appellation.
SEE WINE LIST
27.
List 3 Pinot Noirs we sell by the bottle only with price and appellation.
SEE WINE LIST
28. List 2 Chardonnays and 2 Other Whites we sell by the bottle only with price
and appellation.
SEE WINE LIST
29. List one red and one white wine from our list, sold in half bottle format and
include price for each.
SEE WINE LIST
~ 154 ~
30. What should you do if you break a cork while opening a bottle of wine for a
guest?
Remove broken half from cork. Turn screw into remaining cork in bottle
neck applying no downward force, let the screw do the work! Remove
remainder of cork very slowly. Breaking a cork does not mean you get a new
31. a. What should you offer a guest who orders a bottle of red wine from our
library list?
Decanter if available.
b. What glass is used for library list wines?
Crystal Stemware.
32.
Why is decanting necessary and when should you decant?
Young Wines- it allows a greater surface of the wine to breath and soften the
tannins.
33. What steps should be followed if a guest refuses a bottle of wine upon
tasting?
Remove bottle, tell manager and be prepared to offer other suggestions.
34. What should you do when you notice that soon you will be pouring the last
bit of wine from a bottle to a table?
Offer another of the same or be prepared to offer other suggestions.
35. What should you provide to the host of the table for each subsequent
bottle of wine ordered?
Offer a new tasting glass.
36. What has to be done if the host chooses a different wine than the previous
one?
New glasses for the entire party for the new wine.
37.
Name 2 ports we serve and the price per glass.
SEE WINE LIST
38.
Name 2 of our dessert wines and include the price per glass.
SEE WINE LIST
39.
What wine do we sell from Texas?
SEE WINE LIST
~ 155 ~
40. Name a wine we sell by the bottle from the following countries:
a. Argentina
b. Chile
SEE WINE LIST
c. Italy
d. Australia
41.
List all of our wines by the glass with price.
* SEE WINE LIST
*
*
*
*
*
*
*
*
*
* SEE WINE LIST
*
*
*
*
*
*
*
*
*
~ 156 ~
YOU WILL NEED TO BRING YOUR TRAINING
BINDER EVERYDAY THAT YOU TRAIN.
ALSO YOU WILL NEED TO GET YOUR CITY OF
FORT WORTH FOOD HANDLER CARD AND TABC
CERTIFICATION BEFORE YOUR TRAINING IS
COMPLETED. FOOD HANDLER SCHEDULE IS
INCLUDED, GO TO www.tabctogo.com FOR TABC
WEBSITE. PLEASE TURN THESE INTO SCOTT
HINKLE
REMINDER THERE IS A TEST ON YOUR FIRST DAY
OF TRAINING.
TIP SHARE IS AVAILABLE ONE TO TWO BUSINESS
DAYS AFTER THE SHIFT YOU WORKED. YOU WILL
BE REQUIRED TO SIGN UP FOR YOUR CHASE
BANK PAY CARD UPON COMPLETION OF YOUR
TRAINING OR DIRECT DEPOSIT.
THANK YOU
~ 157 ~

server training - Employee Services

Transcription

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