SAUTÉ RECIPES BUILD YOUR O WN PASTA... 5 PASTA ADD-ONS & EXTRAS... 17

Transcription

1 SAUTÉ RECIPES BAKED PENNE ALFREDO... 2 BAKED PENNE BOLOGNESE... 3 BASIL CHICKEN & FETTUCCINE PO MODORO... 4 BUILD YOUR O WN PASTA... 5 CALAMARI AL DIAVOLO... 6 CHEESE CAPPELLETTI... 7 CHICKEN PICATTA... 8 FETTUCCINE ALFREDO... 9 FIRECRACKER SHRIMP BOWTIE HELL S KITCHEN CHICKEN KID S CHEESY BOWTIE ALFREDO KID S PASTA WITH PARMESAN ROMANO CHEESE KID S PASTA WITH NAPOLITANA SAUCE LINGUINE CHICKEN AMATRICIANA LINGUINE CHICKEN TETTRAZINI PASTA ADD-ONS & EXTRAS PASTA SIDE PESTO & PEPPERS SPAGHETTINI PHILLY CHEESESTEAK ROASTED GARLIC & TOMATO SOUP SAUTÉED FRIED BASA SAUSAGE & PEPPERS PENNE SCALLOP CARBONARA SEAFOOD LINGUINE SPAGHETTINI & MEATBALLS SPAGHETTINI BOLOGNESE SPAGHETTINI PRIMAVERA STEAK & MUSHROOM RAVIOLI WHITE WINE SCALLOP & SHRIMP SPAGHETTINI... 30

2 BAKED PENNE ALFREDO LARGE SHIRRED EGG DISH ON A LINED AMERICAN ROSE. Penne, cooked 8 oz. wt. 1. Heat Alfredo sauce in a pan to a simmer 165 F CCP. Alfredo sauce B Broccoli florets, blanched Shredded cheese B Bruschetta mix 5 oz. vol. 3 oz. wt. 1 oz. wt. 2 oz. wt. = (2 oz. vol. spoodle) 2. Drop penne and broccoli for 2 drops, drain. 3. Add penne and broccoli to sauce and toss, top with the cheese and top with the bruschetta. 4. Place pan in salamander to melt cheese. 5. Transfer to large shirred egg dish and place on lined plate. 6. Garnish with chopped parsley. B Chopped parsley ½ tbsp. KQI Rim clean, cheese fully melted and lightly coloured. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

3 BAKED PENNE BOLOGNESE LARGE SHIRRED EGG DISH ON A LINED AMERICAN ROSE Bolognese sauce 4 oz. vol. 1. Heat Bolognese and Alfredo sauce in pan simmer 165 F CCP. Alfredo sauce Penne, cooked B - Bruschetta mix Shredded cheddar & mozzarella 3 oz. vol. 8 oz. wt. 2 oz. wt. 1 ½ oz. wt. 2. Drop penne for 2 drops, drain. 3. Add penne to sauce and toss, top with the Bruschetta and top with the cheese. 4. Place pan in salamander to melt. 5. Transfer to large shirred egg dish and place on lined plate. 6. Garnish with chopped parsley. B Chopped parsley ½ tsp. KQI Pasta hot, al dente. Cheese melted. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

4 BASIL CHICKEN & FETTUCCINE POMODORO PASTA BOWL EVOO Julienne Chicken Fettuccine, cooked B Garlic, raw purée Chili pepper flakes Hot House tomato, small dice B - Salt & pepper Pasta water Sun-dried tomato pesto B - Chopped parsley Basil, julienne Parsley sprig 1 oz. vol. 3 oz. wt. 8 oz. wt. 1 tsp. ¼ tsp. 1 tomato = 24 pieces ¼ tsp. 1 oz. vol. 1 oz. vol. 2 tbsp. 1 tsp. 1 tsp. 1 each 1. Heat extra virgin olive oil in sauté pan, add julienne chicken and sauté for 1 minute. 2. Drop fettuccine for 1 drop. 3. To a sauté pan, add garlic, chillies, chopped tomato and salt & pepper, sauté for 1 minute. 4. Add pasta, pasta water, basil, chopped parsley and pesto. Toss until blended. 5. Plate as per picture, bringing chicken and tomatoes to the top. 6. Garnish with parsley sprig. To cut tomato: Remove core & cut in half. Cut each half into four wedges and then straight across twice; total of 12 pieces. Repeat for the other half to give you 24 small pieces. KQI Hot, pasta al dente, vegetables cooked, herbs green not black EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

5 PROTEIN SAUCE PASTA BUILD YOUR OWN PASTA LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE Bowtie, Penne, Fettuccine, Linguine or Spaghettini 5 oz. wt. 8 oz. wt. Alfredo or Blush 3 oz. vol. 5 oz. vol. 1. Drop pasta for appropriate amount of drops. Drain. 2. For protein choice refer to build chart and cook accordingly. 3. Ladle guest s choice of sauce into sauté pan. 4. Heat and bring to a simmer, 165 F CCP. 5. Transfer pasta to pan and toss. 6. Plate in bowl. Arrabbiata, Bolognese, Napolitana or Tomato Herb Julienne Chicken Shrimp B - Meatballs Sausage Coins B - Primavera veg 4 oz. vol. 6 oz. vol. Refer to build chart Procedure for red sauce & pasta; 1. Drop pasta for appropriate amount of drops. Drain. 2. Place drained pasta in bowl. 3. Top sauce. 4. Garnish with parsley sprig. Note All red sauces can be held hot for service with a 4 hour hold time. Sauce must be brought to 165 F and then held between 140 F and 160 F. KQI Hot, pasta hot al dente, hot sauce no splatter on bowl. Protein cooked through and properly seasoned. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

6 CALAMARI AL DIAVOLO OVAL SKILLET WITH WOODEN UNDERLINER B - Calamari, drained B - Seasoned flour, 3 oz. wt. Garlic spread B Peppers, green and red julienne B Pepper mix, roasted B - Calamari sauce Chili pepper flakes Cherry pepper, popped B - Caramelized onion Seafood forked lemon wedge Parsley sprig 1 portion = 10 oz. wt. 1 portion 1 tbsp. 12 pc. 2 oz. wt. 4 oz. vol. ¼ tsp. 1 piece 2 oz. wt. 1 each 1 sprig Fry Station: 1. Cook calamari as per spec. 2. Transfer calamari to sav-a-day and pass to sauté cook. Sauté Cook: 1. Heat skillet over medium heat. 2. Place garlic spread in a pan and add green and red peppers sauté for 1 minute. 3. Add sauce, chili pepper flakes and squeeze in cherry pepper and leave pepper in, bring to a simmer 165 F CCP 4. Add calamari and toss, 2 times 5. Place hot skillet on wooden under-liner. 6. Place onions on the base of the skillet. 7. Place calamari and ingredients on skillet. Bring cherry pepper on top, 8. Garnish with a sprig of parsley and a seafoodforked lemon. KQI Calamari Breading intact, crisp & coated in sauce, skillet sizzling, but not smoking. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

7 CHEESE CAPPELLETTI LUNCH: NY SKYLINE DINNER: LARGE SHIRRED EGG DISH, LINED AMERICAN ROSE KIDS: KIDS BOWL INGREDIENT LUNCH/KIDS DINNER PROCEDURE Cappelletti, blanched 6 oz. wt. 12 oz. wt. B - Blush sauce 4 oz. vol. 7 oz. vol. 1. Drop pasta for 1 drop. Drain. 2. Place sauce into pan. Heat to a simmer. 165 F CCP. 3. Transfer pasta to sauté pan and toss. 4. Sprinkle cheese evenly over pasta. Shredded cheese ¾ oz. wt. 1 ½ oz. wt. 5. Place in salamander until cheese is melted. 6. Transfer to lined serving plate and garnish with a sprig of parsley. Parsley sprig 1 each 1 each Kids does not receive garnish. KQI Pasta hot, al dente. Cheese melted. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

8 CHICKEN PICATTA STRAWBERRY HILL B - Chicken scaloppini 1 portion 1. Heat oil in pan. Olive oil blend B - Seasoned flour Sliced mushrooms White wine house B - Chicken stock Picatta lemon sauce Lemon wedge, squeezed Capers (rinsed) Spaghettini w/ Herbed Olive Oil B vegetables Parsley sprig ½ oz. vol. ½ oz. wt. 2 oz. wt. 1 oz. vol. 3 oz. vol. ½ oz. wt.= 1 tbsp. 1 each ¼ tsp. 1 portion 1 portion 1 each 2. Dredge chicken in flour, and place in pan. 3. Sauté until golden brown. 4. Flip & add mushrooms and sauté for 1 minute. 5. Add wine to deglaze the pan. 6. Add chicken stock, and picatta lemon sauce. Combine and bring to a simmer 165º F CCP. 7. Remove from heat; add capers and squeeze of lemon then mix. 8. Prepare seasonal vegetables and side according to recipes. 9. Plate as per picture. Garnish with parsley sprig. KQI Hot, sauce coating chicken EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

9 FETTUCCINE ALFREDO PASTA BOWL Fettuccine, cooked Alfredo sauce 8 oz. wt. 5 oz. vol. 1. Drop pasta for 1 drop. Drain. 2. Place alfredo into pan. 3. Heat to a simmer 165 F CCP. 4. Stir in pasta and transfer to bowl. Clean pan with a spatula to capture all sauce. 5. Garnish with a sprig of parsley. Parsley sprig 1 each KQI Pasta hot, al dente. Coated in sauce. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

10 FIRECRACKER SHRIMP BOWTIE PASTA BOWL Olive oil blend Shrimp 51/60 Firecracker peppers, coins Snow peas, trimmed Primavera sauce Basil, julienne B - Roasted garlic B - Bruschetta mix Bowtie pasta, cooked Grated parmesan Parsley sprig 1 oz. vol. 10 ea. 1 tsp. 4 pcs. 2 oz. vol. 1 tbsp. 1 tsp. 2 oz. vol. 8 oz. wt. 1 tbsp. 1 each 1. Drop pasta for 2 drops, drain. 2. Heat oil in pan. 3. Add shrimp, peppers & snow peas and sauté for 1 minute. 4. Add sauce, bruschetta, basil and roasted garlic to the pan, mix to combine. 5. Bring to a simmer. 165 F CCP. 6. Transfer pasta to pan, add Parmesan and toss. 7. Plate & bring shrimp to the top. 8. Garnish with a sprig of parsley. KQI HOT PASTA AL DENTE, SHRIMP COOKED, TOMATOES RED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

11 HELL S KITCHEN CHICKEN STRAWBERRY HILL B - Chicken scaloppini Olive oil blend B - Seasoned flour 1 portion ½ oz. vol. ½ oz. wt. 1. Heat oil in pan. 2. Dredge chicken in flour, and place in pan. 3. Sauté until golden brown colour. B - Button mushrooms, roasted 8 pcs. Roma tomato, large dice Hell s kitchen sauce 1 tomato = 8 pcs. 6 oz. vol. 4. Flip chicken over; add mushrooms, tomatoes sauté for 1 minute. 5. Add sauce. Bring to a simmer. 165 F CCP. 6. Prepare vegetable and side as per spec. Side Mario s potatoes B - Vegetable Parsley sprig 1 portion 1 portion 1 each 7. Plate as per picture. 8. Garnish with parsley sprig. To cut tomato; cut into 4 wedges and then cut straight across to give you 8 large pcs. KQI Hot, Tomatoes Red, Ripe. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

12 KID S CHEESY BOWTIE ALFREDO KID S BOWL Bowtie, cooked Alfredo sauce Shredded cheese A 5 oz. wt. 4 oz. vol. ¾ oz. wt. 1. Drop pasta for 2 drops, drain. 2. Place sauce and cheese A in pan & heat. Add pasta and toss. 165 F CCP. 3. Sprinkle remaining cheese B over pasta place under salamander to lightly melt. 4. Transfer to plate. Shredded cheese B ¾ oz. wt. KQI Pasta hot, al dente. Coated in sauce. Cheese melted. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

13 KID S PASTA WITH PARMESAN ROMANO CHEESE KID S BOWL Pasta Margarine 5 oz. wt. 1 oz. vol. 1. Drop pasta for appropriate amount of drops. Drain. 2. Place margarine into pan, Heat. 3. Transfer pasta to pan, toss 165 F CCP. 4. Place pasta in bowl. 5. Sprinkle with Parmesan Cheese. Grated parmesan 1 tbsp. KQI Pasta hot, al dente. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

14 KID S PASTA WITH NAPOLITANA SAUCE KID S BOWL 1. Drop pasta for appropriate amount of drops. Drain. Pasta Napolitana sauce 5 oz. wt. 4 oz. vol. 2. Place drained pasta in bowl. 3. Top sauce with napolitana. 4. Garnish with parsley sprig. Note: All red sauces can be held hot for service with a 4-hour hold time. Sauce must be brought to 165 F and then held between 140 F-160 F. KQI Hot, pasta al dente, coated in sauce. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

15 LINGUINE CHICKEN AMATRICIANA LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE: Olive oil blend ½ oz. vol. 1 oz. vol. 1. Heat oil in pan. Bacon pieces ½ oz. wt. 1 oz. wt. Julienne chicken 1 ½ oz. wt. 3 oz. wt. B Red & green julienne peppers 6 strips 8 strips B - Button mushrooms, roasted 4 pcs. 8 pcs. B - Blush sauce 3 oz. vol. 5 oz. vol. B - Roasted garlic ¼ tsp. ½ tsp. Cracked black pepper ¼ tsp. ½ tsp. Linguine, cooked 5 oz. wt. 8 oz. wt. Parsley sprig 1 each 1 each 2. Add bacon, chicken, peppers, and mushrooms, sauté for 1 minute 30 seconds. 3. Drop pasta for 1 drop. Drain. 4. Place sauce into sauté pan with garlic, and cracked pepper, mix. 5. Heat to a simmer 165 F CCP. 6. Transfer pasta to pan and toss. 7. Plate pasta in bowl. Bring ingredients to top. 8. Garnish with a sprig of Parsley. KQI HOT, PASTA AL DENTE, AROMA OF COOKED BACON. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

16 LINGUINE CHICKEN TETTRAZINI LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE Linguine, cooked 5 oz. wt. 8 oz. wt. 1. Heat oil in pan. Olive oil blend ½ oz. vol. 1 oz. vol. Julienne chicken 1 ½ oz. wt. 4 ½ oz. wt. B Button mushrooms, roasted 4 pcs. 12 pcs. B - Bruschetta mix 1 oz. wt. 2 oz. wt. B - Garlic, puree raw ¼ tsp. ½ tsp. White wine 1 oz. vol. 2 oz. vol. Alfredo sauce 3 oz. vol. 5 oz. vol. Parsley sprig 1 sprig 1 sprig 2. Add chicken and mushrooms, sauté for 1 minute and 30 seconds. 3. Drop pasta for 1 drop. Drain. 4. Add bruschetta mix and garlic puree to pan and sauté for 15 seconds. Deglaze with white wine. 5. Add alfredo and bring to a simmer. 165 F CCP 6. Transfer pasta to pan and toss. 7. Plate pasta in bowl. Bring chicken to the top. 8. Place parsley sprig on top of pasta. KQI HOT, PASTA AL DENTE, COATED IN SAUCE, TOMATOES RED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

17 PASTA ADD-ONS & EXTRAS INGREDIENT LUNCH & KIDS DINNER PROCEDURE Shredded cheese 1 ½ oz. wt. 1 ½ oz. wt. Place on top & melt under salamander. Chicken breast 4 oz. wt., grilled 1 each 1 each Season chicken and place on B Salt & pepper 1/8 th tsp. 1/8 th tsp. grill. Cook until 165 F CCP. Slice into 8 strips. Chicken, julienne 1 ½ oz. wt. 3 oz. wt. Heat oil in pan. Add chicken & sauté for 1 minute, 165 F CCP. Olive oil blend ¼ oz. vol. ½ oz. vol. Add sauce. Toss with pasta & bring to top for plating. Italian sausage 8 coins 16 coins Heat oil in pan. Add sausage & sauté for 1 minute, 165 F CCP. Olive oil blend ¼ oz. vol. ½ oz. vol. Add sauce. Toss with pasta & bring to top for plating. B - Meatballs 3 each 4 each Place meatballs in sauce. Toss with pasta and bring to top for plating. Meatballs 165 F CCP. Salmon B Salt & pepper 1 each 1/8 th tsp. 1 each ¼ tsp. Spray salmon with oil on both sides & season. Place on grill and cross-hatch both sides. Grill until Olive oil blend ¼ oz. vol. ½ oz. vol. 158 F CCP. Place on top of pasta. Scallops 30/40 3 each 6 each Olive oil blend ¼ oz. vol. ½ oz. vol. Shrimp 51/60 6 each 10 each Olive oil blend ¼ oz. vol. ½ oz. vol. B Primavera vegetables 1 bag 2 bags Olive oil blend ¼ oz. vol. ½ oz. vol. B Salt & pepper 1/8 th tsp. ¼ tsp. Heat oil in pan. Add scallops & sauté for 1 minute, 165 F CCP. Add sauce. Toss with pasta & bring to top for plating. Heat oil in pan. Add shrimp & sauté for 1 minute, 165 F CCP. Add sauce. Toss with pasta & bring to top for plating. Heat oil in pan. Add vegetables & season. Sauté for 1 minute, 145 F CCP. Add sauce. Toss with pasta & bring to top for plating EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

18 PASTA SIDE SOUP BOWL CHOICE OF: Spaghettini, Linguine, Penne, Fettuccine, Bowtie CREAM SAUCE Alfredo or Blush RED SAUCE Arrabbiata, Bolognese, or Napolitana Herbed Olive Oil or Primavera Sauce Basil, julienne Grated parmesan Parsley sprig 5 oz. wt. 1. Drop pasta for appropriate amount of drops. Drain. 3 oz. vol. 4 oz. vol. 1 oz. vol. 2 tsp. 2 tsp. 1 each 2. Ladle Guest s Choice of sauce into sauté pan. 3. Heat and bring to a simmer, 165 F CCP. 4. Transfer pasta to pan and toss. 5. Plate in bowl. Procedure for red sauce & pasta; 1. Drop pasta for appropriate amount of drops. Drain. 2. Place drained pasta in bowl. 3. Top sauce. 4. Garnish with parsley sprig. KQI Hot, pasta al dente, coated in sauce EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

19 PESTO & PEPPERS SPAGHETTINI PASTA BOWL Spaghettini, cooked B - Roasted peppers Tomato herb sauce Crushed tomatoes B Salt & pepper Pasta water Baby spinach Pesto sauce Goat cheese Parsley sprig 8 oz. wt. 2 oz. wt. 2 oz. vol. 3 oz. vol. 1/8 tsp. 1 oz. vol. 1 oz. wt. 1 oz. wt. 1 oz. wt. 1 each 1. Drop spaghettini for 1 drop. 2. Heat peppers, tomato herb sauce and crushed tomatoes in sauté pan. Bring to a simmer F CCP. Add salt & pepper. 3. Add pasta, pesto sauce, pasta water, and spinach and toss. 4. Plate pasta as per picture, bringing peppers and spinach to the top. 5. Sprinkle goat cheese on top and garnish with a sprig of parsley. KQI Hot, pasta al dente, coated in sauce, goat cheese evenly distributed. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

20 PHILLY CHEESESTEAK OLD WORLD-NO STARCH, AMERICAN ROSE WITH FRIES B - Garlic homeloaf Olive oil blend Garlic spread Red onions, julienne B - Caramelized onions B Red & green julienne peppers Shaved steak, thawed Shredded cheddar & mozzarella A Shredded cheddar & mozzarella B Choice of side 1 loaf ½ oz. vol. 1 oz. wt. 1 oz. wt. 1 oz. wt. 1 oz. wt. 1 portion ¾ oz. wt. 1 ½ oz. wt. 1 portion 1. Heat oil and garlic spread in pan add onions, peppers and shaved steak in pan. 2. Sauté breaking up beef 155 F CCP. 3. Remove from heat; add cheese A to mixture and toss. 4. Cut top down on homeloaf and place all ingredients and liquid in. 5. Top with cheese B and place in oven to bake for 4 minutes. 6. Plate per picture. Note if plated without starch, garnish with a pepperoncini. KQI SANDWICH BREAD CRISP, NOT BURNT, HOT INTERIOR. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

21 ROASTED GARLIC & TOMATO SOUP SOUP BOWL ON 9 ROUND PLATE B- Roasted Garlic & Tomato Soup 8 oz. vol. 1. Place soup in bowl. 2. Garnish with chopped parsley. B Chopped Parsley ½ tsp. KQI Soup 155ºF EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

22 SAUTÉED FRIED BASA LARGE RECTANGLE Basa Filet, thawed, drained B Salt & pepper A B Seasoned flour Olive oil blend A Picatta butter Olive oil blend B Mushrooms, sliced B Primavera vegetables B Salt & pepper B 1 x 8 oz. wt. ¼ tsp. 2 oz. wt. ½ oz. vol. 1 tbsp. ½ oz. vol. 2 oz. wt. 2 portions ¼ tsp. 1. Season fish on both sided with salt and pepper A. Dredge in seasoned flour. 2. Preheat a non-stick sauté pan over medium heat and add olive oil blend A. Place Basa filet in sauté pan presentation side down and sauté for 2 minutes. Turn- over and cook for another two minutes 158 F CCP. Remove from heat and add Picatta butter to pan. Let melt. 3. Preheat another sauté pan over medium heat and add olive oil blend B. Add mushrooms and prima vegetables and sauté for two minute. Season with salt and pepper B and add basil. 4. Arrange vegetables on bottom of plate to make a 2 x6 nest. Rest Basa on top. Be sure to transfer all residual juices to fish. 5. Garnish with parsley and lemon wedge. Basil, julienne 1 tbsp. Seafood forked lemon wedge 1 each KQI Golden to light brown colour of fish. Vegetables firm and colourful. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

23 SAUSAGE & PEPPERS PENNE LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE B Roasted sausage coins 8 each 16 each B - Pepper mix, roasted 2 oz. wt. 3 oz. wt. Cherry pepper, popped 1 each 1 each Arrabbiata sauce 4 oz. vol. 6 oz. vol. Penne, cooked 5 oz. wt. 8 oz. wt. Parsley sprig 1 each 1 each 1. Add sausage, peppers, Arrabbiata sauce and pop cherry pepper into pan. 2. Bring sauce to a simmer. 165ºF CCP. 3. Drop pasta for 2 drops. Drain. 4. Toss. 5. Place in bowl. Ensure some sausage and cherry pepper comes to the top. 6. Garnish with a sprig of Parsley. KQI Hot, pasta al dente, coated in sauce. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

24 SCALLOP CARBONARA PASTA BOWL Olive oil blend Scallops, 30/40 Bacon pieces B - Bacon wrapped scallop skewer Alfredo sauce Green onions, chopped B - Roasted garlic Linguine, cooked Parsley sprig ½ oz. vol. 5 each 1 oz. wt. 1 each 5 oz. vol. 1 oz. wt. (2 tbsp.) ½ tsp. 8 oz. wt. 1 each 1. Heat oil in pan. 2. Add scallops and bacon to pan. Sauté for 1 minute and 30 seconds. 3. Place bacon wrapped scallop skewer into the fryer and cook for 1 minute. Reserve for garnish in sav-a-day. 4. Place Alfredo, green onions and roasted garlic in pan. Simmer. 165 F CCP. 5. Drop pasta for 1 drop. Drain. 6. Toss. 7. Place in bowl bringing ingredients to the top. 8. Remove scallops from skewer and place on top pasta. 9. Garnish with parsley. KQI HOT, PASTA AL DENTE, COATED IN SAUCE. BACON CRISP ON GARNISH. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

25 SEAFOOD LINGUINE LUNCH: NY SKYLINE DINNER: JOHNNY ROCCO BOWL INGREDIENT LUNCH DINNER PROCEDURE Olive oil blend ¼ oz. vol. ½ oz. vol. Mussels 4 each 8 each Shrimp 51/60 3 each 6 each Scallops 30/40 2 each 4 each Linguine, cooked 5 oz. wt. 8 oz. wt. Tomato herb sauce 4 oz. vol. 6 oz. vol. Basil, julienne ½ tsp. 1 tsp. Parsley sprig 1 each 1 each 1. Heat oil in pan. 2. Add seafood and sauté for 60 seconds. 3. Drop pasta for 1 drop. Drain. 4. Place sauce and basil in pan, mix and bring to a simmer. 165 F CCP. 5. Place seafood to one side of pan. Toss pasta with sauce. 6. Plate as per picture. 7. Bring seafood to the top. 8. Garnish with a sprig of parsley. 9. Add pasta spoon and escargot fork to bowl. KQI Hot, pasta al dente, coated in sauce, fresh seafood aroma, mussels open with no broken pieces, scallop abductor muscle removed, basil green. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

26 SPAGHETTINI & MEATBALLS LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE Spaghettini, cooked 5 oz. wt. 8 oz. wt. Napolitana sauce 5 oz. vol. 6 oz. vol. 1. Drop pasta for 1 drop. Drain. 2. Place drained pasta in bowl. 3. Add meatballs and top sauce with Napolitana. 4. Garnish with parsley sprig. B Meatballs 3 each 4 each Parsley sprig 1 each 1 each Note: All Red Sauces can be held hot for service with a 4-hour hold time. Sauce must be brought to 165 F and then held above 140 F -160 F. KQI Hot, pasta al dente, meatball not dry. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

27 SPAGHETTINI BOLOGNESE LUNCH: NY SKYLINE DINNER: PASTA BOWL Spaghettini, cooked Bolognese sauce 8 oz. wt. 6 oz. vol. 1. Drop pasta for 1 drop. Drain. 2. Place drained pasta in bowl. 3. Top sauce with bolognese. 4. Garnish with parsley sprig. Parsley sprig 1 each Note: All Red Sauces can be held hot for service with a 4-hour hold time. Sauce must be brought to 165 F and then held above 140 F F. KQI Hot, pasta al dente. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

28 SPAGHETTINI PRIMAVERA LUNCH: NY SKYLINE DINNER: PASTA BOWL INGREDIENT LUNCH DINNER PROCEDURE Olive oil blend ½ oz. vol. 1 oz. vol. B - Primavera vegetable ½ portion 1 portion Snow peas, trimmed 2 pcs. 4 pcs. B - Salt & pepper 1/8 tsp. ¼ tsp. Spaghettini, cooked 5 oz. wt. 8 oz. wt. Primavera sauce 1 oz. vol. 2 oz. vol. Basil, julienne 2 tsp. 1 tbsp. Sundried tomatoes, julienne 2 tsp. 1 tbsp. Grated parmesan 2 tsp. 1 tbsp. Parsley sprig 1 each 1 each 1. Heat oil in pan. 2. Add the primavera vegetables, snow peas, salt & pepper and sauté for 1 minute. 3. Add the sauce and heat to 165 F CCP. 4. Drop pasta for 1 drop. Drain. 5. Remove pan from heat add pasta, basil, tomatoes and parmesan. Toss. 6. Plate in bowl and bring vegetables to the top. 7. Garnish with a sprig of parsley. KQI Hot, pasta al dente, vegetables cooked, herbs green not black. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

29 STEAK & MUSHROOM RAVIOLI ENTRÉE PLATE Steak ravioli, thawed Olive oil blend Sliced mushrooms B Red & green julienne peppers B - Roasted garlic B - Salt & pepper B - Chicken stock Arrabbiata sauce Spinach Alfredo sauce Grated parmesan B - Chopped parsley 5 each ½ oz. vol. 2 oz. wt. 1 ½ oz. wt. ½ tbsp. ¼ tsp. 1 oz. vol. 5 oz. vol. 2 oz. wt. 1 oz. vol. ½ tbsp. ½ tbsp. 1. Drop ravioli in spag mag 4 times. 2. Heat oil and sauté mushrooms, mixed peppers and roasted garlic, season with salt and pepper. 3. Add chicken stock, arrabbiata sauce and bring to a simmer. 165 F CCP. 4. Add spinach and toss until cooked. 5. Remove ingredients from sauté pan and place on the plate leaving some sauce in the pan. 6. Toss ravioli in remaining sauce in the pan. 7. Place ravioli on top of ingredients on plate as per picture. 8. Spoon alfredo sauce over ravioli. 9. Garnish with grated parmesan and chopped parsley Note: Warm alfredo sauce to165 F CCP in microwave as required. KQI Ravioli heated through. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

30 WHITE WINE SCALLOP & SHRIMP SPAGHETTINI ENTRÉE PLATE Olive oil blend Scallops, 30/40 Shrimp, 51/60 B - Garlic, raw pureed B - Salt & Pepper B Roasted grape tomatoes Snow peas, trimmed White wine Picatta sauce Spaghettini, cooked ½ oz. vol. 3 each 10 each 1 tsp. ¼ tsp. 6 pcs. 1 ½ oz. wt. = 12 pcs. 2 oz. vol. 1 oz. wt. = 2 tbsp. 8 oz. wt. 1. Heat oil in pan. 2. Add scallops, shrimp, garlic, tomatoes, snow peas and season. Sauté for 2 minutes. 3. Add wine and reduce by half. 4. Drop pasta for 1 drop. Drain. 5. Add Picatta butter remove from heat and swirl butter into pan until melted. 6. Toss pasta. 7. Place on plate with ingredients on top. 8. Garnish with chopped parsley and a lemon wedge. B- Chopped parsley ½ tbsp. Lemon wedge 1 pcs. KQI Hot, Pasta Al Dente, Seafood Tender and moist, Herbs Green Not Black. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU

31 EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU