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Michael Monti
Michael Monti

This is a semi-final draft of the Monti's plate-presentation and beef cuts orientation. Needs some re-shoots of plates with steak knives and different garnishes, as well as examples of uncooked steaks.

Aperfeiçoamento pessoal
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Monti’s La Casa Vieja Menu Item Presentation Specifications by Michael Monti 11/6/2009 1
Monti’s Standards and Specs This presentation contains our complete menu and proper plate appearance shots If a plate is not correct, REFUSE to take it out of the kitchen! Do not change standards without authorization from the General Manager Our quality must be consistent, every time 11/6/2009 2
Monti’s Standards and Specs 2 Steaks and chops are seasoned with salt, pepper and garlic unless a customer requests them plain. No MSG is used! Become an expert on our menu items--it will make you more effective at upselling by giving you credibility with the guest! If you need information that is not presented here, ask! We want you to know as much as possible about the food we serve. 11/6/2009 3
Steaks How to recognize the basic cuts of beef served at Monti’s 11/6/2009 4
Diagram of a Side of Beef 11/6/2009 5
Beef Quality Grading USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Grading is voluntary, not all carcasses are quality graded. Packers may apply their own "house brand" to merchandise their beef. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. They generally are termed "No Roll" beef by the industry, because a grade stamp has not been rolled on the carcass. Monti’s uses choice steak cuts and commercial tenders (filet). We are about to begin using a No Roll tender that is exclusively Arizona-raised beef that will bring a much higher quality to our filets. 11/6/2009 6
Tenderloin Monti’suses center cuts 11/6/2009 7
Filet -- from Tenderloin Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor. Monti’s serves center cut filet steaks. 11/6/2009 8
Short Loin Short Loin Steak Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. Note position of Tenderloin in middle 11/6/2009 9
Sterling Silver Beef Sterling Silver®: Hand-selected cuts from the upper two-thirds of Choice and Prime meet or exceed the most rigorous marbling standards in the industry. Only one in five of Choice or higher cattle meet our quality requirements. Shamrock Foods is the nation’s largest foodservice volume distributor of Sterling Silver Premium beef. 11/6/2009 10
Porterhouse Cut from the rear end of the short loin. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. 11/6/2009 11
Rib Eye Steak 14 oz 14 oz choice rib eye 11" Round Plate3 oz. Fresh VegetablesChoice of Side Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked 11/6/2009 12
Uncooked Sirloin Cuts Left to Right: 8 Oz Sirloin / 12 Oz Sirloin / 16 Oz Special Cut Sirloin 11/6/2009 13
If You Order Your Steak... VERY RARE--Red and Cold in the Center 11/6/2009 14
If You Order Your Steak... RARE--Red and Cool in the Center 11/6/2009 15
If You Order Your Steak... MEDIUM RARE--Red and warm in the Center 11/6/2009 16
If You Order Your Steak... MEDIUM--Pink and Hot in the Center 11/6/2009 17
If You Order Your Steak... WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 11/6/2009 18
If You Order Your Steak... VERY WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 11/6/2009 19
Monti’s Nachos 11/6/2009 20
Monti’s Nachos 13” Oval Plate Served on a bed of tortilla chips Topped with: 2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili 1 oz Chives 1 oz Diced Tomatoes 2 oz Sour Cream 1 oz Jalapenos Ramekin of Salsa (2.5 oz) 11/6/2009 21
Warm Spinach & Artichoke Dip 11/6/2009 22
Warm Spinach & Artichoke Dip 13” Oval Plate as Base 8” Bowl of Warm Spinach & Artichoke Dip Garnish dip with 2 oz Scoop Homemade Guacamole 6 oz Tortilla Chips Sprinkle 1 oz Parmesan Cheese Serve with Soup Spoon 11/6/2009 23
Chips & Salsa for Guacamole 11/6/2009 24
Chips & Salsa for Guacamole 13.5” Oval Bed of tortilla chips 7 oz Bowl of Salsa 7 oz Bowl homemade guacamole TWO soup spoons 11/6/2009 25
Chips and Salsa 11/6/2009 26
Chips and Salsa 12” Bowl Bed of Tortilla Chips 7 oz Bowl homemade salsa Soup spoon 11/6/2009 27
Clam Chowder Bowl 11/6/2009 28
Clam Chowder Bowl 8” Bowl 10.5” Plate as Base Three packets saltines Soup Spoon Choice of Soup of the Day Sprig Parsley 11/6/2009 29
Fried Zucchini Slices 11/6/2009 30
Fried Zucchini Slices 8” Bowl 12 Zucchini Slices, hand-breaded Over Romaine Leaf 2 oz Ramekin of Ranch 11/6/2009 31
Mozzarella Cheese Sticks 11/6/2009 32
Mozzarella Cheese Sticks 8” Bowl Leaf of Romaine Bed Six sticks (approx 1.5 oz each) 2 oz Ramekin Marinara sauce 2 oz Ramekin Ranch 11/6/2009 33
Combo Platter 11/6/2009 34
Combo Platter 13” Oval Romain Leaf bed 4 Southwestern Chicken Empanadas 3 Mozzarella Cheese Sticks 5 Gourmet Onion Rings 5 pices Zucchini 3 Jalapeno Poppers 2 oz Ramekin Marinara 2 oz Ramekin Ranch Dressing 11/6/2009 35
Monti’s Wings (Mild or Hot) 11/6/2009 36
Monti’s Wings (Mild or Hot) 8” Bowl 10 Crispy Fried Wings & Drums Toss in Frank’s Hot sauce Serve with 2 carrot sticks and 2 celery sticks 2 oz Ramekin Ranch dressing 11/6/2009 37
Southwestern Chicken Empanadas 11/6/2009 38
Southwestern Chicken Empanadas 8” Bowl Six Southwestern Empanadas Chicken, corn and black beans wrapped in flaky pastry Leaf of Romaine Bed 2 oz Ramekin Sour Cream 2 oz Ramekin Homemade Salsa 11/6/2009 39
Chicken Tenders 11/6/2009 40
Chicken Tenders 10.5” Plate 5 Tenders (weight 3 oz approximately, each ) white meat breast --Arrange in star shape, on leaf of Romaine Choice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin) 11/6/2009 41
Hayden’s Vegetables Side 11/6/2009 42
Hayden’s Vegetables Side Warn customers this is spicy-hot due to Jalapenos 7" Bread & Butter Plate 5 oz Portion of sauteed: ,[object Object]
Green & Red Bell Peppers
Celery
Mushrooms
Jalapenos11/6/2009 43
Shrimp Cocktail 11/6/2009 44
Shrimp Cocktail Served in 7 oz Stainless Steel Pedestal Bowl Bed of Ice in Bowl 1 oz chopped romaine spread on ice Shrimp arranged equally-spaced around rim 7” B & B Plate 5 jumbo 16-20 shrimp (Vietnam farm-raised) 2 oz Ramekin Spicy cocktail sauce in center 11/6/2009 45
Loaded Baked Potato 11/6/2009 46
Loaded Baked Potato 7” Bread & Butter Plate 8 oz Idaho Baked Potato (approx) 1 oz scoop butter 1 oz shredded cheddar cheese ½ oz chopped bacon Salamander to melt 11/6/2009 47
Mashed Potatoes Side 11/6/2009 48
Mashed Potatoes Side 7" Bread & Butter Plate 4 oz Homemade mashed potatoes 11/6/2009 49
Grilled Onions Side 11/6/2009 50
Grilled Onions Side 7” Bread & Butter Plate 5 oz Portion sauteed onions Seasoned with salt, pepper and granulated garlic 11/6/2009 51
Sauteed Mushrooms 11/6/2009 52
Sauteed Mushrooms 7.25” Bread and Butter Plate 5 oz mushrooms Sauteed with butter, granulated garlic, salt and pepper 11/6/2009 53
Baked Potato Side with Sour Cream & Chives 11/6/2009 54
Baked Potato Side with Sour Cream & Chives 7.25” Bread and Butter Plate 8 oz Baked Idaho Potato (approximately) 1 oz scoop butter 2 oz sour cream in ramekin (sprinkle fresh green onion) 11/6/2009 55
Caesar Dinner Salad Small 11/6/2009 56
Caesar Dinner Salad Small Classic dinner Caesar salad 8” Bowl 4 oz Bed of Romaine Lettuce 1 oz “Classic Caesar” Dressing .5 oz Croutons Sprinkle shredded Parmesan Cheese 11/6/2009 57
Garden Dinner Salad 11/6/2009 58
Garden Dinner Salad 8” Bowl 4 oz Bed of Lettuce 1 oz Dressing .5 oz Croutons Cheese Tomato Cucumber Onion 11/6/2009 59
Steamed Seasonal Vegetables Side 11/6/2009 60
Steamed Seasonal Vegetables Side 7” Bread & Butter Plate 4 oz Vegetables seasoned with salt, pepper and butter Broccoli and Carrots 11/6/2009 61
Broccoli Cheese Soup Cup 11/6/2009 62
Broccoli Cheese Soup Cup Same procedure applies to ALL Soup of the Day selections: 7 oz Cup Served with two packets saltine crackers Soup Spoon Place cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plate Soup Of The Day Choices: Monday: Chicken Tortilla Soup Tuesday: Baked Potato Soup Wednesday: Chili Thursday: Broccoli Cheese Friday To Sunday: Clam Chowder Served Daily: Chicken Noodle 11/6/2009 63
Roman Bread Basket 11/6/2009 64
Roman Bread Basket Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and salt This is a signature item: If the bread does not meet this standard, do not serve it. Served on 8” wooden basket lined with napkin 2 oz Ramekin Butter 2 pieces bread per guest on first serving, one piece per guest refills 3 pieces for individual/single guests on table If a guest purchases a basket during lunch, EIGHT pieces must be served. 11/6/2009 65
Steak Fries Side 11/6/2009 66
Steak Fries Side 7” Bread & Butter Plate 4 oz Steak Fries Seasoned with Seasonall 11/6/2009 67
Soup, Salad and Bread 11/6/2009 68
Soup, Salad and Bread Garden or Caesar Salad Cup of Soup Two Pieces Roman Bread 13” Oval Plate Soup Of The Day Choice Soup Spoon 11/6/2009 69
Side of Spaghetti 11/6/2009 70
Side of Spaghetti 7” Bread & Butter Plate 4 oz Spaghetti noodles properly drained for 10 seconds 3 oz homemade Monti’s meat sauce Sprinkle of Parmesan Cheese 11/6/2009 71
Wild Rice Side 11/6/2009 72
Wild Rice Side 7” Bread & Butter Plate 4 oz portion wild rice Parsley sprig 11/6/2009 73
12 oz New York Strip 11/6/2009 74
12 oz New York Strip 10.5” Plate 12 oz Sterling Silver New York Strip Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 75
Prime Rib Cuts 11/6/2009 76
Prime Rib Cuts 10.5” Plate Herb-crusted (rosemary, granulated garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. Four Cuts Available: ,[object Object]
Petite 8 oz
Dinner 11 oz
King Cut 16 oz NOTE served on 13” OvalChoice of TWO sides 2 oz Ramekin Au Jus 2 oz Ramekin Creamy Horseradish (always ask guest if desired) Sprig Parsley Steak Knife 11/6/2009 77
Chicken & Rib Combo 11/6/2009 78
Chicken & Rib Combo 13” Oval Plate 7 rib bones 8 oz Chicken Breast Mrs. Klein's BBQ sauce Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 79
21 oz Porterhouse 11/6/2009 80
21 oz Porterhouse 13” Oval Plate 21 oz Choice Porterhouse Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 81
Jim Wells Spaghetti 11/6/2009 82
Jim Wells Spaghetti 12” Bowl 8 oz spaghetti noodles 6 oz Hayden Vegetables 4 oz Marinara Sauce Choice of ONE side 11/6/2009 83
Spaghetti & Monti’s Meat Sauce 11/6/2009 84
Spaghetti & Monti’s Meat Sauce 12” Bowl 8 oz Spaghetti Noodles properly drained for 10 seconds Two 2 oz homemade Monti’s meatballs 5 oz homemade meat sauce 1 slice cheese toast cut diagonally 1 oz sprinkle parmesan cheese 11/6/2009 85
French Dip 11/6/2009 86
French Dip Sliced Prime Rib (portion ) Melted cheese Au Jus 11/6/2009 87
Tuscan Chicken Sandwich 11/6/2009 88
Tuscan Chicken Sandwich 10.5” Plate sourdough bread, toasted Bed of arugula spring greens 3 oz cold caramelized red onions 2 oz cold roasted tomatoes 8 oz Grilled chicken breast, 2 slices Swiss cheese, Choice of ONE side 11/6/2009 89
BBQ Baby Back Ribs Half Rack 11/6/2009 90
BBQ Baby Back Ribs Half Rack 10.5” Plate Seven rib bones (pork) Approximate weight 9 oz - varies Seasoned with blackening spice, smoked rub seasoning, liquid smoke Mrs. Klein’s BBQ Sauce Choice of TWO sides Sprig of Parsely Steak Knife 11/6/2009 91
Top Sirloin 12 oz 11/6/2009 92
Top Sirloin 12 oz 10.5” Plate 12 oz Sterling Silver Top Sirloin Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 93
Petite Filet Mignon 11/6/2009 94
Petite Filet Mignon 10.5” Plate 7 oz center-cut filet mignon Choice of TWO sides Sprig Parsley Steak Knife 11/6/2009 95
Casa Burger - Dinner 11/6/2009 96
Casa Burger - Dinner Pictured with and without cheese 10.5” Plate 5” Sesame Seed Bun ½ Pound Angus Beef Burger Patty Served with Lettuce, Tomato, Onion & Pickle Spear ,[object Object]
Except when guest specifies otherwiseChoice of TWO sides Sprig of Parsley 11/6/2009 97
Low Carb Burger Example Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection. 11/6/2009 98
Mushroom & Swiss Burger 11/6/2009 99
Mushroom & Swiss Burger ½ lb Angus burger cooked to order Topped with sautéed mushrooms & Swiss cheese Lettuce, tomato, onion & pickle spear 11/6/2009 100
Guacamole Burger 11/6/2009 101
Guacamole Burger 10.5” Plate On 5” sesame seed bun ,[object Object]
2 oz scoop homemade guacamole,
1 slice pepper jack cheese, One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”) Dinner: Choice of TWO sides, parsley sprig Lunch: Choice of ONE side 11/6/2009 102
Full Monti Burger 11/6/2009 103
Full Monti Burger 10.5” Plate On 5” Sesame Seed Bun ½ lb Angus beef burger, Cooked to order, Topped with: ,[object Object]
2 slices bacon,
1 slice cheddar,
1 slice pepper Jack cheese
2 gourmet hand-breaded onion ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”) Dinner= Choice of TWO sides; parsley sprig garnish Lunch = Choice of ONE side 11/6/2009 104
Monti’s Signature Salad with Filet Steak 11/6/2009 105
Monti’s Signature Salad with Grilled Chicken 11/6/2009 106
Monti’s Signature Salad with Filet Steak Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein: 12” Bowl 5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens 1 oz Craisins 1 oz Crumbled Gorgonzola cheese ½ oz Sliced almonds sprinkled 2 oz Raspberry vinaigrette 11/6/2009 107
Classic Caesar Salad with Grilled Chicken 11/6/2009 108
Classic Caesar Salad with Grilled Chicken Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein: 12” Bowl 8 oz Chicken breast, cooked, sliced and arranged on top of: Classic Caesar salad 6 oz Bed of Romaine Lettuce 2 oz “Classic Caesar” Dressing 1 oz Croutons Sprinkle shredded Parmesan Cheese 11/6/2009 109
Broiled Filet of Cod 11/6/2009 110
Broiled Filet of Cod 10.5” Plate 8 oz filet of wild cod Sprinkle with paprika before cooking, in butter Choice of TWO sides Lemon wedge 2 oz ramekin tartar sauce Sprig parsley 11/6/2009 111
Roast Beef Sandwich 11/6/2009 112
Roast Beef Sandwich 4” Square of Roman Bread, butterflied top to bottom Spread 2 oz mayonnaise 2 pieces romaine lettuce 2 slices tomato 2 slices of swiss cheese 6 oz shaved prime rib Served with a choice of ONE side 11/6/2009 113
Fried Shrimp Platter 11/6/2009 114
Fried Shrimp Platter 10.5” Plate Six breaded jumbo shrimp (approx 2 oz each) Choice of TWO sides 2 oz Ramekin Spicy Cocktail sauce Lemon wedge Sprig parsley 11/6/2009 115
Smokin’ Roman Sandwich 11/6/2009 116
Smokin’ Roman Sandwich 10.5” Plate 4” square Roman Bread, butterflied Spread with 2 oz mayonnaise 2 slices romaine lettuce 2 slices tomato 4 oz Thin sliced deli-style turkey breast, hickory-smoked 2 slices Bacon 2 slices Avacado 2 slices Swiss cheese Choice of ONE side 11/6/2009 117
Southwest Chicken Sandwich 11/6/2009 118
Southwest Chicken Sandwich 10.5” Plate 5” sesame-seed bun 8 oz Chicken BreastTopped with: 1 oz BBQ sauce 2 bacon slices 1 slice pepperjack cheese Choice of ONE side Lettuce, Tomato and Onion (NO pickle) 11/6/2009 119
9 oz Large Filet Mignon 11/6/2009 120
9 oz Large Filet Mignon 10.5” Plate 9 oz Center-Cut Filet Mignon Choice of TWO sides Sprig of Parsley Steak Knife 11/6/2009 121
Broiled Filet of Mahi-Mahi 11/6/2009 122
Broiled Filet of Mahi-Mahi 10.5” Plate 8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught) Choice of TWO sides 2 oz Ramekin Cantaloupe & Mango Salsa Lemon Wedge Parsley Sprig 11/6/2009 123
Chicken Marsala 11/6/2009 124
Chicken Marsala 13” Oval Plate One 8 oz Chicken breast butterflied and hand-breaded Housemade Red-wine & mushroom Marsala sauce 1 oz chopped green onions sprinkled on top Choice of TWO sides Parsley sprig Steak Knife Sprig parsley 11/6/2009 125
14 oz Ribeye Steak 11/6/2009 126
14 oz Ribeye Steak Served on 10.5” Porcelain Dinner Plate (World Ultimate China) 14 oz Choice Ribeye Choice of TWO sides Sprig of Parsley Steak Knife Ribeye is best known for lots of marbling and flavor All steaks at Monti’s cooked to order 11/6/2009 127
Pork Chop Dinner 11/6/2009 128
Pork Chop Dinner 10.5” Dinner Plate Two 6 oz Pork Chops Choice of TWO sides Sprig of Parsley 3 oz of hot Caramelized Apples topping on chops Steak knife on plate 11/6/2009 129
Shrimp Scampi 11/6/2009 130
Shrimp Scampi 12” Bowl Choice of ONE side (4 oz) (Because noodles are considered a starch side) On bed of 8 oz Alfredo Pasta (approximately 4 oz homemade scampi sauce) 8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised) Sprinkle parsley, top with sprig 11/6/2009 131
Beer Battered Fish & Chips Lunch 11/6/2009 132
Beer Battered Fish & Chips Lunch 10.5” Plate 2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each) 4 oz of “Chips” = Monti’s Steak Fries 2 oz Ramekin Tartar Sauce 2 oz Ramekin Ketchup for Chips, if guest requests 1 Wedge Lemon Parsley Sprig 11/6/2009 133
Beer-Battered Fish & Chips Dinner 11/6/2009 134
Beer-Battered Fish & Chips Dinner 10.5” Plate 3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each) 4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side 2 oz Ramekin Tartar Sauce 2 oz Ramekin Ketchup for Chips, if guest requests 1 Wedge Lemon Parsley Sprig 11/6/2009 135
Lunch Filet Mignon Steak 11/6/2009 136
Lunch Filet Mignon Steak 10.5” Plate 5 oz filet mignon Cheese toast (one piece split diagonally) Lettuce & tomato Choice of ONE side Steak Knife 11/6/2009 137
Fettucini Alfredo 11/6/2009 138
Fettucini Alfredo 12” Bowl 8 oz Fettucine Noodles 4 oz Alfredo Sauce 8 oz grilled chicken breast, sliced One slice cheese toast, cut diagonally Choice of ONE side Sprig parsley 11/6/2009 139

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Menu Photo Album Slideshare Draft

  • 1. Monti’s La Casa Vieja Menu Item Presentation Specifications by Michael Monti 11/6/2009 1
  • 2. Monti’s Standards and Specs This presentation contains our complete menu and proper plate appearance shots If a plate is not correct, REFUSE to take it out of the kitchen! Do not change standards without authorization from the General Manager Our quality must be consistent, every time 11/6/2009 2
  • 3. Monti’s Standards and Specs 2 Steaks and chops are seasoned with salt, pepper and garlic unless a customer requests them plain. No MSG is used! Become an expert on our menu items--it will make you more effective at upselling by giving you credibility with the guest! If you need information that is not presented here, ask! We want you to know as much as possible about the food we serve. 11/6/2009 3
  • 4. Steaks How to recognize the basic cuts of beef served at Monti’s 11/6/2009 4
  • 5. Diagram of a Side of Beef 11/6/2009 5
  • 6. Beef Quality Grading USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Grading is voluntary, not all carcasses are quality graded. Packers may apply their own "house brand" to merchandise their beef. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. They generally are termed "No Roll" beef by the industry, because a grade stamp has not been rolled on the carcass. Monti’s uses choice steak cuts and commercial tenders (filet). We are about to begin using a No Roll tender that is exclusively Arizona-raised beef that will bring a much higher quality to our filets. 11/6/2009 6
  • 8. Filet -- from Tenderloin Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor. Monti’s serves center cut filet steaks. 11/6/2009 8
  • 9. Short Loin Short Loin Steak Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. Note position of Tenderloin in middle 11/6/2009 9
  • 10. Sterling Silver Beef Sterling Silver®: Hand-selected cuts from the upper two-thirds of Choice and Prime meet or exceed the most rigorous marbling standards in the industry. Only one in five of Choice or higher cattle meet our quality requirements. Shamrock Foods is the nation’s largest foodservice volume distributor of Sterling Silver Premium beef. 11/6/2009 10
  • 11. Porterhouse Cut from the rear end of the short loin. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. 11/6/2009 11
  • 12. Rib Eye Steak 14 oz 14 oz choice rib eye 11" Round Plate3 oz. Fresh VegetablesChoice of Side Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked 11/6/2009 12
  • 13. Uncooked Sirloin Cuts Left to Right: 8 Oz Sirloin / 12 Oz Sirloin / 16 Oz Special Cut Sirloin 11/6/2009 13
  • 14. If You Order Your Steak... VERY RARE--Red and Cold in the Center 11/6/2009 14
  • 15. If You Order Your Steak... RARE--Red and Cool in the Center 11/6/2009 15
  • 16. If You Order Your Steak... MEDIUM RARE--Red and warm in the Center 11/6/2009 16
  • 17. If You Order Your Steak... MEDIUM--Pink and Hot in the Center 11/6/2009 17
  • 18. If You Order Your Steak... WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 11/6/2009 18
  • 19. If You Order Your Steak... VERY WELL DONE--Broiled ThroughoutWe are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 11/6/2009 19
  • 21. Monti’s Nachos 13” Oval Plate Served on a bed of tortilla chips Topped with: 2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili 1 oz Chives 1 oz Diced Tomatoes 2 oz Sour Cream 1 oz Jalapenos Ramekin of Salsa (2.5 oz) 11/6/2009 21
  • 22. Warm Spinach & Artichoke Dip 11/6/2009 22
  • 23. Warm Spinach & Artichoke Dip 13” Oval Plate as Base 8” Bowl of Warm Spinach & Artichoke Dip Garnish dip with 2 oz Scoop Homemade Guacamole 6 oz Tortilla Chips Sprinkle 1 oz Parmesan Cheese Serve with Soup Spoon 11/6/2009 23
  • 24. Chips & Salsa for Guacamole 11/6/2009 24
  • 25. Chips & Salsa for Guacamole 13.5” Oval Bed of tortilla chips 7 oz Bowl of Salsa 7 oz Bowl homemade guacamole TWO soup spoons 11/6/2009 25
  • 26. Chips and Salsa 11/6/2009 26
  • 27. Chips and Salsa 12” Bowl Bed of Tortilla Chips 7 oz Bowl homemade salsa Soup spoon 11/6/2009 27
  • 28. Clam Chowder Bowl 11/6/2009 28
  • 29. Clam Chowder Bowl 8” Bowl 10.5” Plate as Base Three packets saltines Soup Spoon Choice of Soup of the Day Sprig Parsley 11/6/2009 29
  • 30. Fried Zucchini Slices 11/6/2009 30
  • 31. Fried Zucchini Slices 8” Bowl 12 Zucchini Slices, hand-breaded Over Romaine Leaf 2 oz Ramekin of Ranch 11/6/2009 31
  • 32. Mozzarella Cheese Sticks 11/6/2009 32
  • 33. Mozzarella Cheese Sticks 8” Bowl Leaf of Romaine Bed Six sticks (approx 1.5 oz each) 2 oz Ramekin Marinara sauce 2 oz Ramekin Ranch 11/6/2009 33
  • 35. Combo Platter 13” Oval Romain Leaf bed 4 Southwestern Chicken Empanadas 3 Mozzarella Cheese Sticks 5 Gourmet Onion Rings 5 pices Zucchini 3 Jalapeno Poppers 2 oz Ramekin Marinara 2 oz Ramekin Ranch Dressing 11/6/2009 35
  • 36. Monti’s Wings (Mild or Hot) 11/6/2009 36
  • 37. Monti’s Wings (Mild or Hot) 8” Bowl 10 Crispy Fried Wings & Drums Toss in Frank’s Hot sauce Serve with 2 carrot sticks and 2 celery sticks 2 oz Ramekin Ranch dressing 11/6/2009 37
  • 39. Southwestern Chicken Empanadas 8” Bowl Six Southwestern Empanadas Chicken, corn and black beans wrapped in flaky pastry Leaf of Romaine Bed 2 oz Ramekin Sour Cream 2 oz Ramekin Homemade Salsa 11/6/2009 39
  • 41. Chicken Tenders 10.5” Plate 5 Tenders (weight 3 oz approximately, each ) white meat breast --Arrange in star shape, on leaf of Romaine Choice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin) 11/6/2009 41
  • 43.
  • 44. Green & Red Bell Peppers
  • 49. Shrimp Cocktail Served in 7 oz Stainless Steel Pedestal Bowl Bed of Ice in Bowl 1 oz chopped romaine spread on ice Shrimp arranged equally-spaced around rim 7” B & B Plate 5 jumbo 16-20 shrimp (Vietnam farm-raised) 2 oz Ramekin Spicy cocktail sauce in center 11/6/2009 45
  • 50. Loaded Baked Potato 11/6/2009 46
  • 51. Loaded Baked Potato 7” Bread & Butter Plate 8 oz Idaho Baked Potato (approx) 1 oz scoop butter 1 oz shredded cheddar cheese ½ oz chopped bacon Salamander to melt 11/6/2009 47
  • 52. Mashed Potatoes Side 11/6/2009 48
  • 53. Mashed Potatoes Side 7" Bread & Butter Plate 4 oz Homemade mashed potatoes 11/6/2009 49
  • 54. Grilled Onions Side 11/6/2009 50
  • 55. Grilled Onions Side 7” Bread & Butter Plate 5 oz Portion sauteed onions Seasoned with salt, pepper and granulated garlic 11/6/2009 51
  • 57. Sauteed Mushrooms 7.25” Bread and Butter Plate 5 oz mushrooms Sauteed with butter, granulated garlic, salt and pepper 11/6/2009 53
  • 58. Baked Potato Side with Sour Cream & Chives 11/6/2009 54
  • 59. Baked Potato Side with Sour Cream & Chives 7.25” Bread and Butter Plate 8 oz Baked Idaho Potato (approximately) 1 oz scoop butter 2 oz sour cream in ramekin (sprinkle fresh green onion) 11/6/2009 55
  • 60. Caesar Dinner Salad Small 11/6/2009 56
  • 61. Caesar Dinner Salad Small Classic dinner Caesar salad 8” Bowl 4 oz Bed of Romaine Lettuce 1 oz “Classic Caesar” Dressing .5 oz Croutons Sprinkle shredded Parmesan Cheese 11/6/2009 57
  • 62. Garden Dinner Salad 11/6/2009 58
  • 63. Garden Dinner Salad 8” Bowl 4 oz Bed of Lettuce 1 oz Dressing .5 oz Croutons Cheese Tomato Cucumber Onion 11/6/2009 59
  • 64. Steamed Seasonal Vegetables Side 11/6/2009 60
  • 65. Steamed Seasonal Vegetables Side 7” Bread & Butter Plate 4 oz Vegetables seasoned with salt, pepper and butter Broccoli and Carrots 11/6/2009 61
  • 66. Broccoli Cheese Soup Cup 11/6/2009 62
  • 67. Broccoli Cheese Soup Cup Same procedure applies to ALL Soup of the Day selections: 7 oz Cup Served with two packets saltine crackers Soup Spoon Place cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plate Soup Of The Day Choices: Monday: Chicken Tortilla Soup Tuesday: Baked Potato Soup Wednesday: Chili Thursday: Broccoli Cheese Friday To Sunday: Clam Chowder Served Daily: Chicken Noodle 11/6/2009 63
  • 68. Roman Bread Basket 11/6/2009 64
  • 69. Roman Bread Basket Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and salt This is a signature item: If the bread does not meet this standard, do not serve it. Served on 8” wooden basket lined with napkin 2 oz Ramekin Butter 2 pieces bread per guest on first serving, one piece per guest refills 3 pieces for individual/single guests on table If a guest purchases a basket during lunch, EIGHT pieces must be served. 11/6/2009 65
  • 70. Steak Fries Side 11/6/2009 66
  • 71. Steak Fries Side 7” Bread & Butter Plate 4 oz Steak Fries Seasoned with Seasonall 11/6/2009 67
  • 72. Soup, Salad and Bread 11/6/2009 68
  • 73. Soup, Salad and Bread Garden or Caesar Salad Cup of Soup Two Pieces Roman Bread 13” Oval Plate Soup Of The Day Choice Soup Spoon 11/6/2009 69
  • 74. Side of Spaghetti 11/6/2009 70
  • 75. Side of Spaghetti 7” Bread & Butter Plate 4 oz Spaghetti noodles properly drained for 10 seconds 3 oz homemade Monti’s meat sauce Sprinkle of Parmesan Cheese 11/6/2009 71
  • 76. Wild Rice Side 11/6/2009 72
  • 77. Wild Rice Side 7” Bread & Butter Plate 4 oz portion wild rice Parsley sprig 11/6/2009 73
  • 78. 12 oz New York Strip 11/6/2009 74
  • 79. 12 oz New York Strip 10.5” Plate 12 oz Sterling Silver New York Strip Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 75
  • 80. Prime Rib Cuts 11/6/2009 76
  • 81.
  • 84. King Cut 16 oz NOTE served on 13” OvalChoice of TWO sides 2 oz Ramekin Au Jus 2 oz Ramekin Creamy Horseradish (always ask guest if desired) Sprig Parsley Steak Knife 11/6/2009 77
  • 85. Chicken & Rib Combo 11/6/2009 78
  • 86. Chicken & Rib Combo 13” Oval Plate 7 rib bones 8 oz Chicken Breast Mrs. Klein's BBQ sauce Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 79
  • 87. 21 oz Porterhouse 11/6/2009 80
  • 88. 21 oz Porterhouse 13” Oval Plate 21 oz Choice Porterhouse Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 81
  • 89. Jim Wells Spaghetti 11/6/2009 82
  • 90. Jim Wells Spaghetti 12” Bowl 8 oz spaghetti noodles 6 oz Hayden Vegetables 4 oz Marinara Sauce Choice of ONE side 11/6/2009 83
  • 91. Spaghetti & Monti’s Meat Sauce 11/6/2009 84
  • 92. Spaghetti & Monti’s Meat Sauce 12” Bowl 8 oz Spaghetti Noodles properly drained for 10 seconds Two 2 oz homemade Monti’s meatballs 5 oz homemade meat sauce 1 slice cheese toast cut diagonally 1 oz sprinkle parmesan cheese 11/6/2009 85
  • 93. French Dip 11/6/2009 86
  • 94. French Dip Sliced Prime Rib (portion ) Melted cheese Au Jus 11/6/2009 87
  • 95. Tuscan Chicken Sandwich 11/6/2009 88
  • 96. Tuscan Chicken Sandwich 10.5” Plate sourdough bread, toasted Bed of arugula spring greens 3 oz cold caramelized red onions 2 oz cold roasted tomatoes 8 oz Grilled chicken breast, 2 slices Swiss cheese, Choice of ONE side 11/6/2009 89
  • 97. BBQ Baby Back Ribs Half Rack 11/6/2009 90
  • 98. BBQ Baby Back Ribs Half Rack 10.5” Plate Seven rib bones (pork) Approximate weight 9 oz - varies Seasoned with blackening spice, smoked rub seasoning, liquid smoke Mrs. Klein’s BBQ Sauce Choice of TWO sides Sprig of Parsely Steak Knife 11/6/2009 91
  • 99. Top Sirloin 12 oz 11/6/2009 92
  • 100. Top Sirloin 12 oz 10.5” Plate 12 oz Sterling Silver Top Sirloin Choice of TWO sides Parsley Sprig Steak Knife 11/6/2009 93
  • 101. Petite Filet Mignon 11/6/2009 94
  • 102. Petite Filet Mignon 10.5” Plate 7 oz center-cut filet mignon Choice of TWO sides Sprig Parsley Steak Knife 11/6/2009 95
  • 103. Casa Burger - Dinner 11/6/2009 96
  • 104.
  • 105. Except when guest specifies otherwiseChoice of TWO sides Sprig of Parsley 11/6/2009 97
  • 106. Low Carb Burger Example Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection. 11/6/2009 98
  • 107. Mushroom & Swiss Burger 11/6/2009 99
  • 108. Mushroom & Swiss Burger ½ lb Angus burger cooked to order Topped with sautéed mushrooms & Swiss cheese Lettuce, tomato, onion & pickle spear 11/6/2009 100
  • 110.
  • 111. 2 oz scoop homemade guacamole,
  • 112. 1 slice pepper jack cheese, One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”) Dinner: Choice of TWO sides, parsley sprig Lunch: Choice of ONE side 11/6/2009 102
  • 113. Full Monti Burger 11/6/2009 103
  • 114.
  • 115. 2 slices bacon,
  • 116. 1 slice cheddar,
  • 117. 1 slice pepper Jack cheese
  • 118. 2 gourmet hand-breaded onion ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”) Dinner= Choice of TWO sides; parsley sprig garnish Lunch = Choice of ONE side 11/6/2009 104
  • 119. Monti’s Signature Salad with Filet Steak 11/6/2009 105
  • 120. Monti’s Signature Salad with Grilled Chicken 11/6/2009 106
  • 121. Monti’s Signature Salad with Filet Steak Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein: 12” Bowl 5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens 1 oz Craisins 1 oz Crumbled Gorgonzola cheese ½ oz Sliced almonds sprinkled 2 oz Raspberry vinaigrette 11/6/2009 107
  • 122. Classic Caesar Salad with Grilled Chicken 11/6/2009 108
  • 123. Classic Caesar Salad with Grilled Chicken Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein: 12” Bowl 8 oz Chicken breast, cooked, sliced and arranged on top of: Classic Caesar salad 6 oz Bed of Romaine Lettuce 2 oz “Classic Caesar” Dressing 1 oz Croutons Sprinkle shredded Parmesan Cheese 11/6/2009 109
  • 124. Broiled Filet of Cod 11/6/2009 110
  • 125. Broiled Filet of Cod 10.5” Plate 8 oz filet of wild cod Sprinkle with paprika before cooking, in butter Choice of TWO sides Lemon wedge 2 oz ramekin tartar sauce Sprig parsley 11/6/2009 111
  • 126. Roast Beef Sandwich 11/6/2009 112
  • 127. Roast Beef Sandwich 4” Square of Roman Bread, butterflied top to bottom Spread 2 oz mayonnaise 2 pieces romaine lettuce 2 slices tomato 2 slices of swiss cheese 6 oz shaved prime rib Served with a choice of ONE side 11/6/2009 113
  • 128. Fried Shrimp Platter 11/6/2009 114
  • 129. Fried Shrimp Platter 10.5” Plate Six breaded jumbo shrimp (approx 2 oz each) Choice of TWO sides 2 oz Ramekin Spicy Cocktail sauce Lemon wedge Sprig parsley 11/6/2009 115
  • 130. Smokin’ Roman Sandwich 11/6/2009 116
  • 131. Smokin’ Roman Sandwich 10.5” Plate 4” square Roman Bread, butterflied Spread with 2 oz mayonnaise 2 slices romaine lettuce 2 slices tomato 4 oz Thin sliced deli-style turkey breast, hickory-smoked 2 slices Bacon 2 slices Avacado 2 slices Swiss cheese Choice of ONE side 11/6/2009 117
  • 132. Southwest Chicken Sandwich 11/6/2009 118
  • 133. Southwest Chicken Sandwich 10.5” Plate 5” sesame-seed bun 8 oz Chicken BreastTopped with: 1 oz BBQ sauce 2 bacon slices 1 slice pepperjack cheese Choice of ONE side Lettuce, Tomato and Onion (NO pickle) 11/6/2009 119
  • 134. 9 oz Large Filet Mignon 11/6/2009 120
  • 135. 9 oz Large Filet Mignon 10.5” Plate 9 oz Center-Cut Filet Mignon Choice of TWO sides Sprig of Parsley Steak Knife 11/6/2009 121
  • 136. Broiled Filet of Mahi-Mahi 11/6/2009 122
  • 137. Broiled Filet of Mahi-Mahi 10.5” Plate 8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught) Choice of TWO sides 2 oz Ramekin Cantaloupe & Mango Salsa Lemon Wedge Parsley Sprig 11/6/2009 123
  • 139. Chicken Marsala 13” Oval Plate One 8 oz Chicken breast butterflied and hand-breaded Housemade Red-wine & mushroom Marsala sauce 1 oz chopped green onions sprinkled on top Choice of TWO sides Parsley sprig Steak Knife Sprig parsley 11/6/2009 125
  • 140. 14 oz Ribeye Steak 11/6/2009 126
  • 141. 14 oz Ribeye Steak Served on 10.5” Porcelain Dinner Plate (World Ultimate China) 14 oz Choice Ribeye Choice of TWO sides Sprig of Parsley Steak Knife Ribeye is best known for lots of marbling and flavor All steaks at Monti’s cooked to order 11/6/2009 127
  • 142. Pork Chop Dinner 11/6/2009 128
  • 143. Pork Chop Dinner 10.5” Dinner Plate Two 6 oz Pork Chops Choice of TWO sides Sprig of Parsley 3 oz of hot Caramelized Apples topping on chops Steak knife on plate 11/6/2009 129
  • 145. Shrimp Scampi 12” Bowl Choice of ONE side (4 oz) (Because noodles are considered a starch side) On bed of 8 oz Alfredo Pasta (approximately 4 oz homemade scampi sauce) 8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised) Sprinkle parsley, top with sprig 11/6/2009 131
  • 146. Beer Battered Fish & Chips Lunch 11/6/2009 132
  • 147. Beer Battered Fish & Chips Lunch 10.5” Plate 2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each) 4 oz of “Chips” = Monti’s Steak Fries 2 oz Ramekin Tartar Sauce 2 oz Ramekin Ketchup for Chips, if guest requests 1 Wedge Lemon Parsley Sprig 11/6/2009 133
  • 148. Beer-Battered Fish & Chips Dinner 11/6/2009 134
  • 149. Beer-Battered Fish & Chips Dinner 10.5” Plate 3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each) 4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side 2 oz Ramekin Tartar Sauce 2 oz Ramekin Ketchup for Chips, if guest requests 1 Wedge Lemon Parsley Sprig 11/6/2009 135
  • 150. Lunch Filet Mignon Steak 11/6/2009 136
  • 151. Lunch Filet Mignon Steak 10.5” Plate 5 oz filet mignon Cheese toast (one piece split diagonally) Lettuce & tomato Choice of ONE side Steak Knife 11/6/2009 137
  • 153. Fettucini Alfredo 12” Bowl 8 oz Fettucine Noodles 4 oz Alfredo Sauce 8 oz grilled chicken breast, sliced One slice cheese toast, cut diagonally Choice of ONE side Sprig parsley 11/6/2009 139
  • 154. Salmon Filet Dinner 11/6/2009 140
  • 155. Salmon Filet Dinner 10.5” Plate 8 oz farmed Chilean salmon filet Choice of TWO sides 2 oz Ramekin mango salsa Lemon wedge Parsley sprig 11/6/2009 141
  • 156. Child’s Macaroni and Cheese 11/6/2009 142
  • 157. Child’s Macaroni and Cheese 8” Bowl 6 oz portion macaroni and cheese Garnished with one broccoli crown and one carrot stick 11/6/2009 143
  • 158. Child’s Hot Dog 11/6/2009 144
  • 159. Child’s Hot Dog 12” Bowl 8” Beef Frank 8” Chicago Hotdog Bun 4 oz Steak Fries Sprig Parsley 11/6/2009 145
  • 160. Child’s Chicken Tenders 11/6/2009 146
  • 161. Child’s Chicken Tenders 12” Bowl THREE fried tenders (approximately 3 oz each) Solid white breast meat Bedded on leaf of romaine lettuce 4 oz Steak Fries 11/6/2009 147
  • 163. Chocolate Explosion 8” Bowl Chocolate Brownie w/warm chocolate filling 2 scoops vanilla ice cream 1 oz peanuts Drizzle with Hershey’s chocolate syrup 11/6/2009 149
  • 164. Peach Cobbler for Two 11/6/2009 150
  • 165. Peach Cobbler for Two 12” Bowl 8 oz (approx) serving Home-baked peach cobbler 2 scoops cinnamon-swirl ice cream Sprinkle with cinnamon Drizzle decoratively with caramel sauce Serve with 1 coffee spoon per guest Note: Suggest coffee, cappuccino, espresso or an after dinner drink with desserts. 11/6/2009 151
  • 166. Cheesecake Topped with Strawberry Sauce 11/6/2009 152
  • 167. Cheesecake Topped with Strawberry Sauce 8” Bowl One slice of Colossal New York Cheesecake Top with: 1 oz Strawberry sauce Touch of whipped cream 11/6/2009 153

Notas do Editor

  1. 13” Oval PlateServed on a bed of tortilla chipsTopped with:2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili1 oz Chives1 oz Diced Tomatoes2 oz Sour Cream1 oz JalapenosRamekin of Salsa (2.5 oz)
  2. 13” Oval PlateServed on a bed of tortilla chipsTopped with:2 oz cheddar cheese, 4 oz Whitney’s Cowboy Chili1 oz Chives1 oz Diced Tomatoes2 oz Sour Cream1 oz JalapenosRamekin of Salsa (2.5 oz)
  3. 13” Oval Plate as Base8” Bowl of Warm Spinach & Artichoke DipGarnish dip with 2 oz Scoop Homemade Guacamole6 oz Tortilla ChipsSprinkle 1 oz Parmesan CheeseServe with Soup Spoon
  4. 13” Oval Plate as Base8” Bowl of Warm Spinach & Artichoke DipGarnish dip with 2 oz Scoop Homemade Guacamole6 oz Tortilla ChipsSprinkle 1 oz Parmesan CheeseServe with Soup Spoon
  5. 13.5” OvalBed of tortilla chips7 oz Bowl of Salsa7 oz Bowl homemade guacamoleTWO soup spoons
  6. 13.5” OvalBed of tortilla chips7 oz Bowl of Salsa7 oz Bowl homemade guacamoleTWO soup spoons
  7. 12” BowlBed of Tortilla Chips7 oz Bowl homemade salsaSoup spoon
  8. 12” BowlBed of Tortilla Chips7 oz Bowl homemade salsaSoup spoon
  9. 8” Bowl10.5” Plate as BaseThree packets saltinesSoup SpoonChoice of Soup of the DaySprig Parsley
  10. 8” Bowl10.5” Plate as BaseThree packets saltinesSoup SpoonChoice of Soup of the DaySprig Parsley
  11. 8” Bowl12 Zucchini Slices, hand-breadedOver Romaine Leaf2 oz Ramekin of Ranch
  12. 8” Bowl12 Zucchini Slices, hand-breadedOver Romaine Leaf2 oz Ramekin of Ranch
  13. 8” BowlLeaf of Romaine BedSix sticks (approx 1.5 oz each)2 oz Ramekin Marinara sauce2 oz Ramekin Ranch
  14. 8” BowlLeaf of Romaine BedSix sticks (approx 1.5 oz each)2 oz Ramekin Marinara sauce2 oz Ramekin Ranch
  15. 13” OvalRomain Leaf bed4 Southwestern Chicken Empanadas3 Mozzarella Cheese Sticks5 Gourmet Onion Rings5 pices Zucchini3 Jalapeno Poppers2 oz Ramekin Marinara2 oz Ramekin Ranch Dressing
  16. 13” OvalRomain Leaf bed4 Southwestern Chicken Empanadas3 Mozzarella Cheese Sticks5 Gourmet Onion Rings5 pices Zucchini3 Jalapeno Poppers2 oz Ramekin Marinara2 oz Ramekin Ranch Dressing
  17. 8” Bowl10 Crispy Fried Wings& DrumsToss in Frank’s Hot sauceServe with 2 carrot sticks and 2 celery sticks2 oz Ramekin Ranch dressing
  18. 8” Bowl10 Crispy Fried Wings& DrumsToss in Frank’s Hot sauceServe with 2 carrot sticks and 2 celery sticks2 oz Ramekin Ranch dressing
  19. 8” BowlSix Southwestern EmpanadasChicken, corn and black beans wrapped in flaky pastryLeaf of Romaine Bed2 oz Ramekin Sour Cream2 oz Ramekin Homemade Salsa
  20. 8” BowlSix Southwestern EmpanadasChicken, corn and black beans wrapped in flaky pastryLeaf of Romaine Bed2 oz Ramekin Sour Cream2 oz Ramekin Homemade Salsa
  21. 10.5” Plate5 Tenders (weight 3 oz approximately, each ) white meat breast--Arrange in star shape, on leaf of RomaineChoice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)
  22. 10.5” Plate5 Tenders (weight 3 oz approximately, each ) white meat breast--Arrange in star shape, on leaf of RomaineChoice of dipping sauce Honey Mustard, Ranch or BBQ (2 oz Ramekin)
  23. Warn customers this is spicy-hot due to Jalapenos7" Bread & Butter Plate5 oz Portion of sauteed: Red Onions Green & Red Bell Peppers Celery Mushrooms Jalapenos
  24. Warn customers this is spicy-hot due to Jalapenos7" Bread & Butter Plate5 oz Portion of sauteed: Red Onions Green & Red Bell Peppers Celery Mushrooms Jalapenos
  25. Served in 7 oz Stainless Steel Pedestal BowlBed of Ice in Bowl1 oz chopped romaine spread on iceShrimp arranged equally-spaced around rim7” B & B Plate5 jumbo 16-20 shrimp (Vietnam farm-raised)2 oz Ramekin Spicy cocktail sauce in center
  26. Served in 7 oz Stainless Steel Pedestal BowlBed of Ice in Bowl1 oz chopped romaine spread on iceShrimp arranged equally-spaced around rim7” B & B Plate5 jumbo 16-20 shrimp (Vietnam farm-raised)2 oz Ramekin Spicy cocktail sauce in center
  27. 7” Bread & Butter Plate8 oz Idaho Baked Potato (approx)1 oz scoop butter1 oz shredded cheddar cheese½ oz chopped baconSalamander to melt
  28. 7” Bread & Butter Plate8 oz Idaho Baked Potato (approx)1 oz scoop butter1 oz shredded cheddar cheese½ oz chopped baconSalamander to melt
  29. 7" Bread & Butter Plate4 oz Homemade mashed potatoes
  30. 7" Bread & Butter Plate4 oz Homemade mashed potatoes
  31. 7” Bread & Butter Plate5 oz Portion sauteed onionsSeasoned with salt, pepper and granulated garlic
  32. 7” Bread & Butter Plate5 oz Portion sauteed onionsSeasoned with salt, pepper and granulated garlic
  33. 7.25” Bread and Butter Plate 5 oz mushroomsSauteed with butter, garlic, salt and pepper
  34. 7.25” Bread and Butter Plate 5 oz mushroomsSauteed with butter, garlic, salt and pepper
  35. 7.25” Bread and Butter Plate8 oz Baked Idaho Potato (approximately) 1 oz scoop butter2 oz sour cream in ramekin (sprinkle fresh green onion)
  36. 7.25” Bread and Butter Plate8 oz Baked Idaho Potato (approximately) 1 oz scoop butter2 oz sour cream in ramekin (sprinkle fresh green onion)
  37. Classic dinner Caesar salad 8” Bowl4 oz Bed of Romaine Lettuce1 oz “Classic Caesar” Dressing.5 oz CroutonsSprinkle shredded Parmesan Cheese
  38. Classic dinner Caesar salad 8” Bowl4 oz Bed of Romaine Lettuce1 oz “Classic Caesar” Dressing.5 oz CroutonsSprinkle shredded Parmesan Cheese
  39. 8” Bowl4 oz Bed of Lettuce1 oz Dressing.5 oz CroutonsCheeseTomatoCucumberOnion
  40. 8” Bowl4 oz Bed of Lettuce1 oz Dressing.5 oz CroutonsCheeseTomatoCucumberOnion
  41. 7” Bread & Butter Plate4 oz Vegetables seasoned with salt, pepper and butterBroccoli and Carrots
  42. 7” Bread & Butter Plate4 oz Vegetables seasoned with salt, pepper and butterBroccoli and Carrots
  43. Same procedure applies to ALL Soup of the Day selections:7 oz CupServed with two packets saltine crackersSoup SpoonPlace cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plateSoup Of The Day Choices: Monday: Chicken Tortilla SoupTuesday: Baked Potato SoupWednesday: ChiliThursday: Broccoli CheeseFriday To Sunday: Clam ChowderServed Daily: Chicken Noodle
  44. Same procedure applies to ALL Soup of the Day selections:7 oz CupServed with two packets saltine crackersSoup SpoonPlace cup, spoon and crackers on a napkin laid on a 7” Bread & Butter plateSoup Of The Day Choices: Monday: Chicken Tortilla SoupTuesday: Baked Potato SoupWednesday: ChiliThursday: Broccoli CheeseFriday To Sunday: Clam ChowderServed Daily: Chicken Noodle
  45. Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and saltThis is a signature item: If the bread does not meet this standard, do not serve it.Served on 8” wooden basket lined with napkin2 oz Ramekin Butter2 pieces bread per guest on first serving, one piece per guest refills3 pieces for individual/single guests on tableIf a guest purchases a basket during lunch, EIGHT pieces must be served.
  46. Color should be light golden-brown, puffy and soft, with a sprinkling of rosemary and saltThis is a signature item: If the bread does not meet this standard, do not serve it.Served on 8” wooden basket lined with napkin2 oz Ramekin Butter2 pieces bread per guest on first serving, one piece per guest refills3 pieces for individual/single guests on tableIf a guest purchases a basket during lunch, EIGHT pieces must be served.
  47. 7” Bread & Butter Plate4 oz Steak FriesSeasoned with Seasonall
  48. 7” Bread & Butter Plate4 oz Steak FriesSeasoned with Seasonall
  49. Garden or Caesar SaladCup of SoupTwo Pieces Roman Bread13” Oval PlateSoup Of The Day ChoiceSoup Spoon
  50. Garden or Caesar SaladCup of SoupTwo Pieces Roman Bread13” Oval PlateSoup Of The Day ChoiceSoup Spoon
  51. 7” Bread & Butter Plate4 oz Spaghetti noodles proper;y drained for 10 seconds3 oz homemadeMonti’s meat sauceSprinkle of Parmesan Cheese
  52. 7” Bread & Butter Plate4 oz Spaghetti noodles proper;y drained for 10 seconds3 oz homemadeMonti’s meat sauceSprinkle of Parmesan Cheese
  53. 7” Bread & Butter Plate4 oz portion wild riceParsley sprig
  54. 7” Bread & Butter Plate4 oz portion wild riceParsley sprig
  55. 10.5” Plate12 oz Sterling Silver New York StripChoice of TWO sidesParsley SpringSteak Knife
  56. 10.5” Plate12 oz Sterling Silver New York StripChoice of TWO sidesParsley SprigSteak Knife
  57. 10.5” PlateHerb-crusted (rosemary, garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. (Insert Prime Rib program specs)Four Cuts Available:Lunch 7 ozPetite 8 ozDinner 11 ozKing Cut 16 oz NOTE served on 13” OvalChoice of TWO sides2 oz Ramekin Au Just2 oz Ramekin Creamy Horseradish (always ask guest if desired)Sprig ParsleySteak Knife
  58. 10.5” PlateHerb-crusted (rosemary, garlic, salt, bay leaves, sprinkle of blackening seasoning) slow-roasted choice-grade prime rib. (Insert Prime Rib program specs)Four Cuts Available:Lunch 7 ozPetite 8 ozDinner 11 ozKing Cut 16 oz NOTE served on 13” OvalChoice of TWO sides2 oz Ramekin Au Jus2 oz Ramekin Creamy Horseradish (always ask guest if desired)Sprig ParsleySteak Knife
  59. 13” Oval Plate7 rib bones 8 oz Chicken BreastMrs. Kleins BBQ sauceChoice of TWO sidesParsley SprigSteak Knife
  60. 13” Oval Plate21 oz Choice PorterhouseChoice of TWO sidesParsley Sprig Steak Knife
  61. 13” Oval Plate21 oz Choice PorterhouseChoice of TWO sidesParsley Sprig Steak Knife
  62. 12” Bowl8 oz spaghetti noodles6 oz Hayden Vegetables4 oz Marinara SauceChoice of ONE side
  63. 12” Bowl8 oz spaghetti noodles6 oz Hayden Vegetables4 oz Marinara SauceChoice of ONE side
  64. 12” Bowl8 oz Spaghetti Noodles properly drained for 10 secondsTwo 2 oz homemade Monti’s meatballs5 oz homemade meat sauce1 slice cheese toast cut diagonally1 oz sprinkle parmesan cheese
  65. 12” Bowl8 oz Spaghetti Noodles properly drained for 10 secondsTwo 2 oz homemade Monti’s meatballs5 oz homemade meat sauce1 slice cheese toast cut diagonally1 oz sprinkle parmesan cheese
  66. Sliced Prime Rib (portion )Melted cheeseAu Jus
  67. Sliced Prime Rib (portion )Melted cheeseAu Jus
  68. 10.5” Platesourdough bread, toastedBed of arugula spring greens3 oz cold carmelized red onions2 oz cold roasted tomatoes8 oz Grilled chicken breast, 2 slices swiss cheese,Choice of ONE side
  69. 10.5” Platesourdough bread, toastedBed of arugula spring greens3 oz cold caramelized red onions2 oz cold roasted tomatoes8 oz Grilled chicken breast, 2 slices Swiss cheese,Choice of ONE side
  70. 10.5” PlateSeven rib bones (pork) Approximate weight 9 oz - variesSeasoned with blackening spice, smoked rub seasoning, liquid smokeMrs. Klein’s BBQ SauceChoice of TWO sidesSprig of ParselySteak Knife
  71. 10.5” PlateSeven rib bones (pork) Approximate weight 9 oz - variesSeasoned with blackening spice, smoked rub seasoning, liquid smokeMrs. Klein’s BBQ SauceChoice of TWO sidesSprig of ParselySteak Knife
  72. 10.5” Plate12 oz Sterling Silver Top SirloinChoice of TWO sidesParsley SprigSteak Knife
  73. 10.5” Plate12 oz Sterling Silver Top SirloinChoice of TWO sidesParsley SprigSteak Knife
  74. 10.5” Plate7 oz center-cut filet mignonChoice of TWO sidesSprig ParsleySteak Knife
  75. 10.5” Plate7 oz center-cut filet mignonChoice of TWO sidesSprig ParsleySteak Knife
  76. Pictured with and without cheese10.5” Plate5” Sesame Seed Bun½ Pound Angus Beef Burger PattyServed with Lettuce, Tomato, Onion & Pickle SpearEven if ordered with no bun / “low carb”Except when guest specifies otherwiseChoice of TWO sidesSprig of Parsley
  77. Pictured with and without cheese10.5” Plate5” Sesame Seed Bun½ Pound Angus Beef Burger PattyServed with Lettuce, Tomato, Onion & Pickle SpearEven if ordered with no bun / “low carb”Except when guest specifies otherwiseChoice of TWO sidesSprig of Parsley
  78. Proper presentation for any of the burgers when ordered without a bun or as a “low carb” selection.
  79. ½ lb Angus burger cooked to orderTopped with sauteed mushrooms & swiss cheeseLettuce, tomato, onion & pickle spear
  80. ½ lb Angus burger cooked to orderTopped with sautéed mushrooms & Swiss cheeseLettuce, tomato, onion & pickle spear
  81. 10.5” PlateOn 5” sesame seed bun½ lb Angus beef burger, cooked to order topped with: 2 oz scoop homemade guacamole, 1 slice pepper jack cheese, One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner: Choice of TWO sides, parsley sprigLunch: Choice of ONE side
  82. 10.5” PlateOn 5” sesame seed bun½ lb Angus beef burger, cooked to order topped with: 2 oz scoop homemade guacamole, 1 slice pepper jack cheese, One leaf Lettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner: Choice of TWO sides, parsley sprigLunch: Choice of ONE side
  83. 10.5” PlateOn 5” Sesame Seed Bun½ lb Angus beef burger,Cooked to order, Topped with: 1oz BBQ sauce, 2 slices bacon, 1 slice cheddar, 1 slice pepper Jack cheese 2 gourmet hand-breaded onion ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner= Choice of TWO sides; parsley sprig garnishLunch = Choice of ONE side
  84. 10.5” PlateOn 5” Sesame Seed Bun½ lb Angus beef burger,Cooked to order, Topped with: 1oz BBQ sauce, 2 slices bacon, 1 slice cheddar, 1 slice pepper Jack cheese 2 gourmet hand-breaded onion ringsLettuce, tomato, onion and pickle spear. (Always unless guest says otherwise, even if no bun / “low carb”)Dinner= Choice of TWO sides; parsley sprig garnishLunch = Choice of ONE side
  85. Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:12” Bowl5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens1 oz Craisins1 oz Crumbled Gorgonzola cheese½ ozSliced almonds sprinkled2 oz Raspberry vinaigrette
  86. Note: Same presentation applies to any of the salads we serve for 8 oz chicken or 8 oz salmon as the protein:12” Bowl5 oz filet mignon broiled to order, sliced and arranged on top 6 oz Spring Mix greens1 oz Craisins1 oz Crumbled Gorgonzola cheese½ ozSliced almonds sprinkled2 oz Raspberry vinaigrette
  87. Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:12” Bowl8 oz Chicken breast, cooked, sliced and arranged on top of:Classic Caesar salad 6 oz Bed of Romaine Lettuce2 oz “Classic Caesar” Dressing1 oz CroutonsSprinkle shredded Parmesan Cheese
  88. Note: Same presentation applies to any of the salads we serve for 5 oz steak or 8 oz salmon as the protein:12” Bowl8 oz Chicken breast, cooked, sliced and arranged on top of:Classic Caesar salad 6 oz Bed of Romaine Lettuce2 oz “Classic Caesar” Dressing1 oz CroutonsSprinkle shredded Parmesan Cheese
  89. 10.5” Plate8 oz filet of wild codSprinkle with paprika before cooking, in butterChoice of TWO sidesLemon wedge2 oz ramekin tartar sauceSprig parsely
  90. 10.5” Plate8 oz filet of wild codSprinkle with paprika before cooking, in butterChoice of TWO sidesLemon wedge2 oz ramekin tartar sauceSprig parsley
  91. 4” Square of Roman Bread,butterflied top to bottomSpread 2 oz mayonnaise2 pieces romaine lettuce2 slices tomato2 slices of swiss cheese6 oz shaved prime ribServed with a choice of ONE side
  92. 4” Square of Roman Bread,butterflied top to bottomSpread 2 oz mayonnaise2 pieces romaine lettuce2 slices tomato2 slices of swiss cheese6 oz shaved prime ribServed with a choice of ONE side
  93. 10.5” PlateSix breaded jumbo shrimp (approx 2 oz each)Choice of TWO sides2 oz Ramekin Spicy Cocktail sauceLemon wedgeSprig parsley
  94. 10.5” PlateSix breaded jumbo shrimp (approx 2 oz each)Choice of TWO sides2 oz Ramekin Spicy Cocktail sauceLemon wedgeSprig parsley
  95. 10.5” Plate4” square Roman Bread, butterfliedSpread with 2 oz mayonnaise2 slices romaine lettuce2 slices tomato4 oz Thin sliced deli-style turkey breast, hickory-smoked2 slices Bacon2 slices Avacado2 slices Swiss cheeseChoice of ONE side
  96. 10.5” Plate4” square Roman Bread, butterfliedSpread with 2 oz mayonnaise2 slices romaine lettuce2 slices tomato4 oz Thin sliced deli-style turkey breast, hickory-smoked2 slices Bacon2 slices Avacado2 slices Swiss cheeseChoice of ONE side
  97. 10.5” Plate5” sesame-seed bun8 oz Chicken BreastTopped with:1 oz BBQ sauce2 bacon slices1 slice pepperjack cheeseChoice of ONE sideLettuce, Tomato and Onion (NO pickle)
  98. 10.5” Plate5” sesame-seed bun8 oz Chicken BreastTopped with:1 oz BBQ sauce2 bacon slices1 slice pepperjack cheeseChoice of ONE sideLettuce, Tomato and Onion (NO pickle)
  99. 10.5” Plate9 oz Center-Cut Filet MignonChoice of TWO sidesSprig of ParselySteak Knife
  100. 10.5” Plate9 oz Center-Cut Filet MignonChoice of TWO sidesSprig of ParsleySteak Knife
  101. 10.5” Plate8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)Choice of TWO sides2 ozRamekin Cantaloupe & Mango SalsaLemon WedgeParsley Sprig
  102. 10.5” Plate8 oz Filet Mahi-Mahi (Ecuadorian, WILD caught)Choice of TWO sides2 ozRamekin Cantaloupe & Mango SalsaLemon WedgeParsley Sprig
  103. 13” Oval PlateOne 8 oz Chicken breastbutterflied and hand-breadedHousemade Red-wine & mushroom Marsala sauce1 oz chopped green onions sprinkled on topChoice of TWO sidesParsley sprigSteak KnifeSprig parsley
  104. 13” Oval PlateOne 8 oz Chicken breastbutterflied and hand-breadedHousemade Red-wine & mushroom Marsala sauce1 oz chopped green onions sprinkled on topChoice of TWO sidesParsley sprigSteak KnifeSprig parsley
  105. 14 oz Choice RibeyeChoice of 2 sidesServed on 10.5” Porcelain Dinner Plate (World Ultimate China)Sprig of ParsleyRibeye is best known for lots of marbling and flavorAll steaks at Monti’s cooked to orderServe with a knife
  106. Served on 10.5” Porcelain Dinner Plate (World Ultimate China)14 oz Choice RibeyeChoice of TWO sidesSprig of ParsleySteak KnifeRibeye is best known for lots of marbling and flavorAll steaks at Monti’s cooked to order
  107. Two 6 oz Pork Chops10.5” Dinner PlateChoice of 2 sides, 4 oz eachSprig of Parsley3 oz of hot Caramelized Apples topping on chopsSteak knife on plate
  108. 10.5” Dinner PlateTwo 6 oz Pork ChopsChoice of TWO sidesSprig of Parsley3 oz of hot Caramelized Apples topping on chopsSteak knife on plate
  109. 12” BowlChoice of ONE side (4 oz) (Because noodles are considered a starch side)On bed of 8 oz Alfredo Pasta(approximately 4 oz homemade scampi sauce)8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised)Sprinkle parsley, top with sprig
  110. 12” BowlChoice of ONE side (4 oz) (Because noodles are considered a starch side)On bed of 8 oz Alfredo Pasta(approximately 4 oz homemade scampi sauce)8 jumbo sauteed 16-20 shrimp (Vietnam farm-raised)Sprinkle parsley, top with sprig
  111. 10.5” Plate2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  112. 10.5” Plate2 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  113. 10.5” Plate3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  114. 10.5” Plate3 pieces Beer-battered Alaskan Pollock Whitefish (approx 5 oz each)4 oz of “Chips” = Monti’s Steak Fries plus CHOICE of Second Side2 oz Ramekin Tartar Sauce2 oz Ramekin Ketchup for Chips, if guest requests1 Wedge LemonParsley Sprig
  115. 10.5” Plate5 oz filet mignonCheese toast (one piece split diagonally)Lettuce & tomatoChoice of ONE sideSteak Knife
  116. 10.5” Plate5 oz filet mignonCheese toast (one piece split diagonally)Lettuce & tomatoChoice of ONE sideSteak Knife
  117. 12” Bowl8 oz Fettucine Noodles4 oz Alfredo Sauce8 oz grilled chicken breast, slicedOne slice cheese toast, cut diagonallyChoice of ONE sideSprig parsley
  118. 12” Bowl8 oz Fettucine Noodles4 oz Alfredo Sauce8 oz grilled chicken breast, slicedOne slice cheese toast, cut diagonallyChoice of ONE sideSprig parsley
  119. 10.5” Plate8 oz farmed Chilean salmon filetChoice of TWO sides2 oz Ramekin mango salsaLemon wedge Parsley sprig
  120. 10.5” Plate8 oz farmed Chilean salmon filetChoice of TWO sides2 oz Ramekin mango salsaLemon wedge Parsley sprig
  121. 8” Bowl6 oz portion macaroni and cheeseGarnished with one broccoli crown and one carrot stick
  122. 8” Bowl6 oz portion macaroni and cheeseGarnished with one broccoli crown and one carrot stick
  123. 12” Bowl8” Beef Frank8” Chicago Hotdog Bun4 oz Steak FriesSprig Parsley
  124. 12” Bowl8” Beef Frank8” Chicago Hotdog Bun4 oz Steak FriesSprig Parsley
  125. 12” BowlTHREE fried tenders (approximately 3 oz each) Solid white breast meatBedded on leaf of romaine lettuce4 oz Steak Fries
  126. 12” BowlTHREE fried tenders (approximately 3 oz each) Solid white breast meatBedded on leaf of romaine lettuce4 oz Steak Fries
  127. 8” BowlChocolate Brownie w/warm chocolate filling2 scoops vanilla ice cream1 oz peanutsDrizzle with Hershey’s chocolate syrup
  128. 8” BowlChocolate Brownie w/warm chocolate filling2 scoops vanilla ice cream1 oz peanutsDrizzle with Hershey’s chocolate syrup
  129. 12” Bowl8 oz (approx) servingHome-baked peach cobbler2 scoops cinnamon-swirl ice creamSprinkle with cinnamonDrizzle decoratively with caramel sauceServe with 1 coffee spoon per guestNote: Suggest coffee, cappucino, espresso or an after dinner drink with desserts.
  130. 12” Bowl8 oz (approx) servingHome-baked peach cobbler2 scoops cinnamon-swirl ice creamSprinkle with cinnamonDrizzle decoratively with caramel sauceServe with 1 coffee spoon per guestNote: Suggest coffee, cappuccino, espresso or an after dinner drink with desserts.
  131. Glass pedestal bowl- 6 ozTwo scoops vanilla ice creamTwo scoops chocolate ice cream1 oz peanutsWhipped creamDrizzle caramel sauceOne cherry
  132. Glass pedestal bowl- 6 ozTwo scoops vanilla ice creamTwo scoops chocolate ice cream1 oz peanutsWhipped creamDrizzle caramel sauceOne cherry
  133. 8” BowlOne slice of Colossal New York CheesecakeTop with:1 oz Strawberry sauceTouch of whipped cream
  134. 8” BowlOne slice of Colossal New York CheesecakeTop with:1 oz Strawberry sauceTouch of whipped cream