Fish City Grill, Руководство для сотрудников команды

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Fish City Grill Licensing, LP
Homemade Soups
*Always offer bread with soups*
Item Description Garnish Plate
Born on the
Bayou Gumbo We start with a dark brown roux, add the
“Holy Trinity” of onions, bell peppers and
celery. Then we add okra and gumbo file’.
Finally fresh chicken, shrimp and Andouille
sausage is added. It’s served over white rice
with a sprinkle of gumbo file’. Roux,
pronounced “roo,” is flour and oil cooked
together, it’s used to thicken and add flavor.
We use a dark roux for our gumbo to give it
darker color and a deeper flavor A
sprinkle
of gumbo
File’ Bouillon cup on a 4"
round plate with a bouillon
spoon on the side
OR soup bowl
with a pasta spoon
New England
Clam Chowder
In a base of clam broth, we add fresh cream,
yellow onions, celery, potatoes, minced clam
meat and seasonings. A traditional favorite! Bouillon cup on a 4" round plate
with a bouillon spoon on the side
OR soup bowl with a pasta
Peel n’ Eat
Shrimp
We boil jumbo shrimp in our
specially seasoned boil, chill
them and serve them in a
galvanized bucket filled with
ice. 6 or 12
jumbo shrimp
(21-25 count)
to an order lemon
wedge cocktail sauce bucket served
with a small
square white
plate with
napkins and 1
wetnap per
person
Oyster Nachos
Our signature dish! Chipotle
tartar sauce and a fried oyster
topped with fresh pico de
gallo served on a tortilla chip. 6 to an order Shredded
romaine
in the
center of
the plate
Our chipotle
tartar sauce is
a combination
of chipotle
peppers in
adobo sauce
mixed with
tartar sauce 11” square
white plate
Oysters on the
Half Shell
We only shuck to order! We
do not pre-shuck our oysters!
We do not “rinse” our
oysters after shucking
. We
only use Gold Band Oysters
from the Gulf Coast.
Our
supplier is Fruge Aquafarms
out of Branche, Louisiana.
Gold Band Oysters undergo a
high-pressure process – they
are placed into aluminum
tubes which are then filled
with salt water and
pressurized to 40,000 pounds
per square inch. This process
kills the Vibrio bacteria that
can cause illness in people
with weak immune systems.
6 or 12 to an
order lemon
wedge,
speared
with a
cocktail
fork (2
for a
dozen)
Horseradish
and cocktail
sauce served on ice in
an aluminum
tray