FRY GRILL RECIPES NEW YORK STRIPLOIN... 2 8OZ. NEW YORK STEAK COOKING... 3 8 OZ. NEW YORK STEAK HANDLING... 4 BACK RIBS... 5 BUDDA BINGERS (DESSERT)... 6 BUDDA BOOMERS... 7 CHICKEN COOKING (GRILLED)... 8 CALAMARI FRITTI... 9 CHICKEN PARMIGIANA SANDWICH... 10 CHICKEN STRIPS... 11 CHICKEN WINGS... 12 COMBO PLATTER... 13 CRISPY RAVIOLI WITH CREAMY MOZZARELLA... 14 FAT TONY BURGER... 15 FISH & CHIPS (ATLANTIC ONLY)... 16 FRENCH FRIES... 17 GRILLED CHICKEN & PROVOLONE PANINI... 18 GRILLED SALMON... 19 ITALIAN STYLE POUTINE... 20 KIDS BURGER... 21 KIDS GRILLED CHEESE... 22 KIDS CHICKEN PARMIGIANA... 23 KIDS DINO BITES... 24 MARIBOLI WRAP... 25 MARIO S CLASSIC CHICKEN PARMIGIANA... 26 MARIO S POTATOES... 27 NY STEAK SANDWICH (WEST ONLY)... 28 SWEET POTATO FRIES... 29 TRADITIONAL BURGER... 30 TUSCAN TURKEY CLUB... 31 VEGGIE PANINI... 32
NEW YORK STRIPLOIN ENTRÉE PLATE Olive oil blend Striploin steak (8 oz.) peached B - Salt & pepper Side Mario s potatoes B Vegetable Parsley sprig ¼ oz. vol. ½ tsp. 1. Spray steak with oil and season on both sides. 2. Placesteak on cleaned and oiled grill on a 45 degree angle and ¼ turn to create diamond markings on each side. Grill to requested doneness 3. Make guest s choice of starch, plate veg and starch as per picture. 4. Place steak leaning on top of starch choice. 5. Place Parsley sprig on plate. 6. Serve with a steak knife. If guest orders a side of Roasted garlic mushroom, place 1/2 oz. wt. garlic butter in pan and heat 3 oz. wt. of B- Button mushrooms roasted, place leaning on the steak.** SAUTE SHRIMP OPTION Preheat 1 tbsp. garlic spread in sauté pan, add 10 51/60 shrimp and cook until 165 F CCP. Place on top of steak. NOTE - STORE OLIVE OIL BLEND IN A LABELLED SPRAY BOTTLE IN FRY/GRILL FOR USE ON STEAK AND PANINI KQI STEAK SEASONED, EVENLY GRILLED. SIDE FRESH HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 2
8OZ. NEW YORK STEAK COOKING LEVEL OF DONENESS COOK TIME (APPROX.) TEMPERATURE Rare 4-5 minutes 120 F (Cool, red centre) Medium Rare 5-7 minutes 130 F (Warm, red centre) Medium 8 minutes 145 F (pink centre) Medium Well 9-10 minutes 155 F (grey with slight hint of pink) Well 10-12 minutes 167 F (grey throughout) EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 3
8 OZ. NEW YORK STEAK HANDLING RECEIVING THE STEAK 1 Check best before date on box. 2 Open each box; if any vacuum seals are broken, return product. 3 Ensure steaks have been put into cooler. Temperature must be between 34 F- 38 F CCP 4 Rotate all cases of steaks. PRIOR TO SERVICE 1 Remove steak from vacuum pack and place on peach paper to ensure steaks breathe. 2 Stack as needed with peach paper between each row. Label, day dot and cover. 3 Drain off blood every shift and rotate to a new container every day. SHELF LIFE 2 DAYS EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 4
BACK RIBS ENTRÉE PLATE Back ribs Honey BBQ sauce Side Fries 1 rack 2 oz. vol. 1. Place ribs bone side up on grill. 2. Heat ribs until marrow in the bones bubble. 165 F CCP 3. Baste prior to plating. Prepare side place on plate. Place ribs as per picture. 4. Place sauce on plate in ramekin. 5. Garnish with parsley. OPTION: Add 5 Wings for $5 follow spec as outlined on chicken wing recipe. Honey BBQ sauce 2 oz. vol. Back ribs 1 rack KQI RIBS HOT FRIES HOT & CRISP. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 5
BUDDA BINGERS (DESSERT) AMERICAN ROSE WITH AN ESM LINER 7 Pizza dough 1. Cut pizza dough in 10 strips on the wax paper. Place basket in fryer and drop the strips into the basket. Margarine, soft melted B - Cinnamon sugar Caramel sauce, room temperature 1 oz. wt. 1 tbsp. 2 oz. vol. 2. Cook for 1 minute ensure pcs are separated and place basket on top for additional minute. 3. Place margarine in stainless bowl and melt to soften. 4. Drain fried dough in basket and place in bowl. Toss to coat with the majority of cinnamon sugar. 5. Stack fried dough on plate as per picture. 6. Sprinkle with remainder of cinnamon sugar. 7. Serve with sauce in ramekin. KQI FRIED DOUGH GOLDEN IN COLOUR COATED IN CINNAMON SUGAR. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 6
BUDDA BOOMERS AMERICAN ROSE WITH ESM LINER 7 Pizza dough 1. Cut pizza dough in 10 strips on the wax paper. Place basket in fryer and drop the strips into the basket. Garlic spread, soft melted Grated parmesan Napolitana sauce, hot Lemon wedge Parsley sprig 1 oz. wt. 1 tbsp. 2 oz. vol. 2. Cook for 1 minute ensure pieces are separated and place basket on top for additional minute. 3. Drain fried dough in basket and place in bowl. 4. Brush with melted garlic spread to coat. 5. Stack fried dough on plate as per picture. 6. Sprinkle with parmesan. 7. Serve with hot sauce in ramekin. 8. Garnish with lemon wedge and parsley sprig KQI FRIED DOUGH GOLDEN IN COLOUR EVIDENCE OF GARLIC SPREAD. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 7
CHICKEN COOKING (GRILLED) B - Chicken breast 4 oz. oiled (half of an 8 oz. wt. butterfiled) B - Salt & pepper 1/8 tsp. 1. Season chicken breast on both sides, place on grill. Presentation side down. 2. Grill both sides creating diamond marks. 165 F CCP. 3. Cut breast straight across into julienne slices 1/8 thick (8 slices per breast). 4. All chicken is to be cut in this manner for meals that are topped with a grilled chicken breast. KQI GRILLING AND STORING IS NOT ACCEPTABLE. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 8
CALAMARI FRITTI AMERICAN ROSE B Calamari, portioned B - Seasoned flour Arrabbiata sauce, hot B - Pesto mayo Lemon wedge Parsley sprig 1 x 10 oz. wt. 3 oz. wt. 1 ½ oz. vol. 1 ½ oz. vol. 1. Place drained calamari into flour bag. Shake to coat and let calamari rest in flour for a minimum of 1 minute. 2. Empty bag into fryer basket. Shake off any excess flour. 3. Place calamari into fryer. Calamari must remain submerged in oil for 1 ½ minute or until golden brown. 4. Transfer calamari to Sav-A-Day. 5. Plate calamari and sauces as per picture. 6. Place lemon wedge on an escargot fork and place on the plate. 7. Garnish with parsley sprig. Note: Follow the first four steps in this recipe when a Calamari Al Diavolo is ordered and pass fried calamari to the sauté section. KQI CALAMARI CRISP ALL BREADING ADHERED NO BARE SPOTS. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 9
CHICKEN PARMIGIANA SANDWICH AMERICAN ROSE B - Breaded chicken Ciabatta piccolo Napolitana sauce, hot Shredded cheese Guest s choice of side ½ portion 3 oz. vol. 1 oz. wt. 1. Cut breaded chicken parm in ½ along the seam. 2. Fry chicken portion until golden brown 165 F CCP. 3. Grill or panini press inside of bun. 4. Place half of hot sauce on bottom of bun. Top with breaded chicken. 5. Top with sauce and cheese. 6. Melt in salamander. 7. Put sandwich together, and cut corner-to-corner, plate as per picture. Note: If plated without starch, garnish with a pepperoncini KQI BREAD FRESH, NEVER REFRIGERATED, CHICKEN GOLDEN BROWN, COATED IN SAUCE. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 10
CHICKEN STRIPS AMERICAN ROSE Chicken strips Side - Fries 5 each 1. Place chicken strips into fryer and cook until golden brown. 165 F CCP. 2. Prepare fries & place on plate. Lean strips on fries as per picture. 3. Serve with sauce in ramekin, and parsley sprig. Plum sauce 1 ½ oz. vol. Parsley sprig KQI FINGERS HOT GOLDEN BROWN. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 11
CHICKEN WINGS REGULAR AMERICAN ROSE WITH AN ESM LINER 5 FOR $5-OLD WORLD WITH AN ESM LINER INGREDIENT 5 FOR $5 REGULAR PROCEDURE: Pre-cooked wings, thawed Wing sauce 5 pcs. ¾ oz. vol. 8 pcs. 1 ½ oz. vol. 1. Place wings into last fry basket, fry for 3 minutes. Reheat to 165 F CCP. 2. Transfer wings to a sav-a-day. Blue cheese ¾ oz. vol. 1 ½ oz. vol. Garlic parmesan wings Garlic spread 1 tbsp. 2 tbsp. Grated parmesan ½ tsp. 1 tsp. Celery sticks 2 each 2 each Carrot sticks 2 each 2 each 3. For regular wings, place sauce in the bowl with the wings and mix to coat evenly. 4. For garlic wings, put garlic spread in bowl, then add wings and toss to coat. Add cheese and toss. 5. Place wings onto plate with dip, carrots and celery as per picture. NOTE: Portion equal amounts of wings and drums. KQI WINGS CRISP NOT BATHED IN SAUCE. VEG CRISP. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 12
COMBO PLATTER GALVANIZED PAN WITH TWO ESM LINERS B Meatballs, hot Shredded cheese Breaded ravioli Grated parmesan Chicken wings, thawed Choice of sauce 3 pcs. ¼ oz. wt. 5 pcs. ½ tbsp. 3 pcs. ½ oz. vol. 1. Cook chicken wings according to recipe spec. 2. Cook crispy ravioli according to recipe spec. 3. Make budda boomers according to recipe spec. 4. Place meatballs in nap dish and top with cheese melt in salamander. 5. Plate as per picture. With 2 hot sauces in ramekins. 7 Pizza dough Garlic spread ½ oz. wt. Note: Alternate wing portion between 2 drums, 1 wing and 1 drum and 2 wings. Grated parmesan Napolitana sauce, hot 1 tbsp. 2 x 2 oz. vol. KQI ALL FOOD TIMED, FRESH, HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 13
CRISPY RAVIOLI WITH CREAMY MOZZARELLA AMERICAN ROSE WITH AN ESM LINER Breaded ravioli, frozen Grated parmesan Napolitana sauce, hot 8 pcs. ½ tbsp. 2 oz. vol. 1. Place frozen ravioli in first fryer 3 minutes. 2. Place in a bowl and toss with parmesan. 3. Place hot sauce in nap dish on plate. 4. Plate ravioli as per picture. 5. Sprinkle with chopped parsley. B - Chopped parsley ½ tbsp. KQI RAVIOLI CRISP, COATED WITH PARMESAN EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 14
FAT TONY BURGER OLD WORLD PLATE AMERICAN ROSE WITH FRIES Hamburger 6 oz. wt. 1. Season and grill burger creating diamond marks on both sides until temp reaches 165 F CCP. B - Salt & pepper Flour dusted bun B - Shredded lettuce B - Roma tomato, sliced B - Red onion, rings B Pulled pork Provolone cheese Choice of side ¼ tsp. 1 oz. wt. 2 each 3 each= ½ oz. wt. 2 oz. wt. 1 slice 2. Heat pulled pork in microwave until hot - 165 F CCP and place on burger. 3. Transfer to pie plate, cover with provolone and place under salamander until cheese melts. 4. Place burger bun on grill and lightly grill mark to toast bun. 5. Place burger on bottom of bun and lean top half of bun on burger. 6. Place lettuce, tomato and onion on plate as per picture. 7. Plate as per picture. KQI CHEESE MELTED EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 15
FISH & CHIPS (ATLANTIC ONLY) AMERICAN ROSE WITH FRIES INGREDIENT 1 PC 2 PC PROCEDURE Haddock, thawed 1 x 3 oz. wt. 2 x 3 oz. wt. 1. Dredge fish in seasoned flour. B - Seasoned flour 1 oz. wt. 2 oz. wt. B - Fish batter 1 ½ oz. vol. 3 oz. vol. Side - Fries Tartar sauce 1 ½ oz. vol. 2 oz. vol. Lemon wedge 2. Dip fish in batter. 3. Place battered haddock in fryer, cook until golden brown 158 F CCP. 4. Place fries on plate and top with fish as per picture. 5. Place tartar sauce on plate. 6. Garnish with lemon wedge and parsley. Parsley sprig KQI FISH FULLY COOKED, BATTER GOLDEN BROWN. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 16
FRENCH FRIES SOUP BOWL French fries, frozen wt. Salt 8 oz. wt. ¼ tsp. 1. Deep fry french fries in first fryer for 2 minutes until golden brown. Shake off excess grease. 2. Transfer fries to bowl. 3. Season with salt. 4. Plate. Garnish with a sprig of parsley. Parsley sprig KQI FRIES CRISP AND SALTED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 17
GRILLED CHICKEN & PROVOLONE PANINI OLD WORLD PLATE AMERICAN ROSE WITH FRIES Ciabatta piccola Olive oil blend B - Pesto mayo Provolone cheese, cut in half Baby spinach Grilled chicken breast, cut into 3 Roasted red pepper, julienne Basil leaves Choice of side ½ oz. vol. 1 oz. vol. 2 slices ¼ oz. wt. 1 oz. wt. 8 leavesenough to cover 1. Spray outside of bun halves with oil. 2. Spread Pesto mayo on inside of both pieces of bun. 3. Place provolone slices on each side to fully cover. 4. Place ingredients in order on bottom bun; spinach, chicken, red pepper, basil. 5. Top with bread, oil side out, and press in Panini, weighing down top with skillet. 6. Press sandwich for 4 minutes. 7. Remove when cheese is completely melted and ingredients are hot. 8. Cut on slight bias, plate with cut side facing out. Note: If plated without starch, garnish with a pepperoncini. For grilled chicken breast slice in 3 pcs on the bias to provide sandwich with coverage. Panini Press temperature setting @ 350 F KQI SANDWICH BREAD CRISP EVENLY MARKED, HOT INTERIOR. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 18
GRILLED SALMON ENTRÉE PLATE Salmon 6 oz., thawed Olive oil blend B - Salt & pepper Alfredo sauce Picatta sauce Side - Fettuccine alfredo B Vegetables Parsley sprig 1/8 oz. vol. ¼ tsp. 2 oz. vol. 1 tbsp.= ½ oz. wt. 1. Spray both sides of salmon with oil and season. 2. Place on grill presentation side down. Grill creating diamond marks on both sides. 3. Grill for approx. 6 minutes then and check temp ensure salmon is 158 F CCP. 4. Prepare vegetables and side. 5. Add alfredo sauce to pan, heat and add lemon Picatta sauce melt and mix to combine. Place in ramekin. 6. Place starch, veg and ramekin on plate as per picture. 7. Place salmon on plate as per picture. 8. Garnish with parsley sprig. KQI SALMON CORRECT TEMP 158 F, PC. INTACT, SEASONED. SIDES FRESH, HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 19
ITALIAN STYLE POUTINE SHIRRED EGG DISH ON A LINED 9 ROUND French fries Bolognese sauce B Gravy Shredded cheese B - Chopped parsley 2 oz. vol. 2 oz. vol. 1 oz. wt. ¼ tsp. 1. Heat gravy and bolognese in sauté pan to 165 F CCP. 2. Place ½ portion of fries in shirred egg dish, spoon half of the gravy bolo mix on top. 3. Place remaining fries on dish and cover with remaining sauce. Top with cheese and place under salamander until golden brown. 4. Remove from salamander and placed on a napkin lined checkered round. 5. Garnish with chopped parsley. Note: If volume of sales warrants, sauce can be held hot as per sauce holding specs. KQI BROWNED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 20
KIDS BURGER KIDS PLATE Hamburger 4 oz. wt. 1. Grill burger until internal temperature reaches 165 F CCP. Place burger bun on grill and lightly grill mark to toast bun. Provolone cheese Slice, for add cheese Bacon slices, For add bacon 2 slices 2. Place burger on bottom of bun lean top half of bun. Flour dusted bun B -Shredded lettuce B - Roma tomatoes, sliced Side Fries ½ oz. wt. 2 each ½ portion 3. Place lettuce and tomato on plate as per picture. 4. Place starch on plate. Note - If cheese is ordered, place cheese on top of cooked burger and place under salamander and melt cheese. If bacon and cheese is ordered, repeat step for cheese and crisscross two slices of heated bacon on top of cheese. KQI BURGER, JUICY GRILLED. BUN FRESH WARMED ON GRILL. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 21
KIDS GRILLED CHEESE KIDS PLATE Tuscan bread 2 slices 1. Place both pieces of sliced cheddar between bread slices. Margarine Cheddar cheese, sliced ½ oz. wt. 2 each 2. Brush outside of slices of bread with margarine and place on panini press. Toast for 3 minutes or until bread is golden brown and cheese melted. 3. Serve with ketchup and fries. Ketchup 1 oz. vol. Side - Fries ½ portion KQI BREAD CRISP AND WARM. CHEESE FULLY MELTED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 22
KIDS CHICKEN PARMIGIANA KIDS PLATE B - Breaded chicken Napolitana sauce, hot Shredded cheese ½ portion 2 oz. vol. ¾ oz. wt. 1. Take chicken and cut in half. Place half in fryer and cook for approx. 2 minutes, 165 F CCP. 2. Prepare fries. 3. Remove chicken and place in sav-a-day. Place on melting tray and top with sauce and cheese. 4. Melt under salamander. 5. Place fries on plate. 6. Place parm on plate as per picture. Side - Fries ½ portion KQI CHICKEN GOLDEN BROWN, COATED IN SAUCE FRIES HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 23
KIDS DINO BITES KIDS PLATE Dino buddies 5 pcs. 1. Place chicken buddies into fryer and cook until golden brown. 165 F CCP. 2. Plate as per picture with ramekin of plum sauce. Plum sauce 1 ½ oz. vol. Side - Fries ½ portion KQI BUDDIES GOLDEN BROWN. FRIES HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 24
MARIBOLI WRAP OLD WORLD PLATE AMERICAN ROSE WITH FRIES Sundried tomato tortilla B - Pesto Mayo B - Shredded lettuce B Red & green julienne peppers 1 ½ oz. vol. 1 oz. wt. 6 strips 1. Place ingredients on tortilla off centre in a straight line. In the following order: pesto mayo, lettuce, peppers, bruschetta, chicken and cheese. Roll up tortilla. 2. Place in the press seam side down. Press. 3. Once the tortilla is grill marked, remove. Cut on a bias. 4. Pick and plate as per picture. 5. Place fries on plate. B - Bruschetta mix Grilled chicken breast, julienne Shredded cheese Guest choice of side 2 oz. wt. 1 oz. wt. Note If plated without starch, garnish with a pepperoncini Chicken breasts for this sandwich & Panini during lunch service should be grilled just prior to volume Then cooled and stored in the fry/grill refrigerator. This chicken is only to be used for wraps & panini. KQI SANDWICH IS WARM, TORTILLA NOT CRACKED OR DRY. SHELF LIFE 1 SHIFT EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 25
MARIO S CLASSIC CHICKEN PARMIGIANA STRAWBERRY HILL B - Breaded chicken Napolitana sauce Shredded cheese Side Penne napolitana Napolitana sauce Parsley sprig 2 oz. vol. 2 oz. wt. 2 oz. vol. 1. Using a spider, float chicken breast in deep fryer for 90 seconds or until golden brown 165 F CCP. 2. Transfer to sav-a-day, then to a melting pan. 3. Place 2 oz. vol. of hot napolitana sauce on top of the chicken. 4. Top with cheese. Place chicken in salamander until cheese is lightly browned. 5. Prepare side pasta. 6. Place pasta on plate at one end, rest parmigiana so it is leaning on pasta and place 2 oz. vol. of hot sauce at other end, slightly covering outer edge of chicken. 6. Garnish with parsley sprig. KQI PARM EVEN COLOUR, TOP COVERED IN SAUCE. SIDE FRESH, HOT. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 26
MARIO S POTATOES SOUP BOWL Potato wedges, frozen Garlic Spread B - Chopped parsley Parsley sprig 7 oz. wt. 1 oz. wt. (1tbsp.) ½ tsp. 1. Deep fry potato wedges in first fryer for 2 minutes until golden brown and hot. Shake off excess grease. 2. Transfer to sav-a-day. 3. Place garlic spread into mixing bowl and melt slightly over heat. 4. Transfer potatoes to mixing bowl. 5. Toss thoroughly and add parsley and toss. 6. Plate and garnish with a sprig of parsley. KQI POTATOES- CRISP, EVENLY COATED IN SPREAD. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 27
NY STEAK SANDWICH (WEST ONLY) AMERICAN ROSE NY Striploin, thawed & peached 6 oz. wt. 1. Spray steak with oil and season on both sides. Olive oil blend 1/8 oz. vol. B- Salt & pepper ¼ tsp. Ciabatta piccolo ½ ea. 2. Grill to guests desired doneness creating diamond marks. 3. Grill piece of ciabatta on both sides, spread garlic spread onto cut side. Garlic spread Olive oil blend Mushrooms, sliced B - Salt & pepper Guest choice of side ¼ oz. wt. ½ oz. vol. 2 oz. wt. ¼ tsp. 4. Sauté mushrooms in oil, until just turning golden brown. Season with salt & pepper. 5. Place ciabatta bun on plate, top with striploin, and place mushrooms on top. 6. Serve with guest s choice of side. Note If plated without starch, garnish with a pepperoncini KQI STRIPLOIN COOKED TO GUESTS DESIRE, MUSHROOMS BROWNED. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 28
SWEET POTATO FRIES SOUP BOWL Sweet potato fries, frozen 8 oz. wt. 1. Deep fry sweet potato fries in first fryer for 2 minutes until lightly browned. Shake off extra fat. 2. Transfer fries to bowl. 3. Season with salt and pepper. 4. Plate. B Salt & pepper ¼ tsp. KQI FRIES CRISP, HOT AND NOT DARK IN COLOUR. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 29
TRADITIONAL BURGER OLD WORLD PLATE AMERICAN ROSE WITH FRIES Hamburger 6 oz. B - Salt & pepper Provolone cheese slice, for add cheese Bacon slices, for add bacon Flour dusted bun B - Shredded lettuce B - Roma tomato, sliced Red onion, rings Guest choice of side ¼ tsp. 2 slices 1 oz. wt. 2 each 3 each = ½ oz. wt. 1. Season and grill burger creating diamond marks on both sides until internal temperature reaches 165 F CCP. Place burger bun on grill and lightly grill mark to toast bun. 2. Place burger on bottom of bun lean top half of bun. 3. Place lettuce, tomato and onion on plate as per picture. 4. Place starch choice on plate. Note - If cheese is ordered, place cheese on top of cooked burger and place under salamander and melt cheese. If bacon and cheese is ordered, repeat step for cheese and crisscross two slices of heated bacon on top of cheese. Note If plated without starch, garnish with a pepperoncini. KQI BURGER - JUICY GRILLED. BUN FRESH WARMED ON GRILL. EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 30
TUSCAN TURKEY CLUB OLD WORLD PLATE AMERICAN ROSE WITH FRIES Tuscan bread 2 slices 1. Brush outside of slices of bread with margarine place in panini press to toast 1 side. Margarine Mayonnaise B - Shredded lettuce Smoked turkey B - Roma tomato, Sliced B - Salt & pepper ½ oz. wt. 1 oz. vol. 1 oz. wt. 3 oz. wt. 5 each 1/8 tsp. 2. Spread mayonnaise on the inside of both slices of bread. 3. Build sandwich in the following order, lettuce, smoked turkey, tomato slices, salt & pepper, and bacon. 4. Top with remaining slice of bread. 5. Cut sandwich on a slight bias and place on the plate as per picture. Bacon, cooked slices Guest s choice of side 2 slices 6. Place choice of side on other side of plate. Note If plated without fries, garnish with a pepperoncini KQI BREAD CRISP AND WARM. SANDWICH EVEN COVERAGE, PRODUCE - FRESH EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 31
VEGGIE PANINI OLD WORLD PLATE AMERICAN ROSE WITH FRIES Ciabatta piccola 1. Spread pesto mayo over both halves of bread. B - Pesto Mayo Arugula B - Roma tomato, sliced B - Salt & pepper Olive oil blend B - Grilled zucchini Feta cheese Basil leaves Olive oil blend Choice of side 1 tbsp. 1 oz. wt. 8 each ½ tsp. 1/8 th tsp. 4 slices ¾ oz. wt. 6 each ½ oz. vol. 2. Place arugula over bottom half of loaf, achieving full coverage. 3. Arrange sliced tomato on top of arugula with edges slightly overlapping. Season with salt & pepper and olive oil. Add grilled zucchini. 4. Add feta cheese and basil leaves. Cover with top portion of loaf, Wrap in saran wrap and day dot with 3-day shelf life. Store in a sealed container in line fridge. 5. Upon receiving an order, remove saran wrap, spray with oil and place on Panini press for 3 minutes or until feta cheese is melted. Once panini is marked, remove and cut on a bias. 6. Plate as per picture. Note: If plated without starch garnish with a pepperoncini KQI SHELF LIFE 3 DAYS EAST SIDE MARIO S CONFIDENTIAL OPERATIONS MANUAL PRIME RESTAURANTS INC. CORE MENU 2013 2014 32