Culinary Terminology

Salad Dressings:
Cranapple Vinaigrette
Balsamic Vinaigrette (made in-house)
Honey Poppy Seed (made in-house)
Thousand Island
French
Blue Cheese (made in house)
Creamy Greek
Creamy Caesar
Peppercorm Parmesan
Italian (made in house)
Oil & Vinegar
Ranch

Bernaise Sauce: Made with egg yolks, shallots, wine, butter & tarragon spice. Goes well with sirloins, filets and seafood.

Demi-glace: A rich brown sauce base, derived from beef stock, used in many beef & poultry dishes.

Newburg Sauce: An elegant sauce composed of butter, cream, egg yolks, sherry wine, seafood stock & seasonings. Great with seafood.

Au Jus: A French term describing meat served with it's own natural juices.

Popover: A puffy muffin size bread, somewhat hollow, made from flour, milk, egg, oil & butter - otherwise known as Yorkshire pudding.

Butterfly: In cooking, to split a food down the center, cutting almost, but not completely through. Creating 2 halves, thinner in size.

Scrod: You cod or haddock, weighing under 2 ½ lbs.

Horseradish Sauce: A mixture of mayonnaise, sour cream, horseradish, stone mustard, white vinegar & dill. Goes well with prime rib & popovers.

Honey Butter: A blend of sweet cream butter & clover honey. Prepared on premise, great with bread and popovers.