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Call Backs
Call Backs
CALL BACKS
Roasted Chicken – Chx – ASAP (18 min.)
Pork Chop – Pork- M and up (20- 35 min.) Lamb
Chops – Lamb – M+ and up (15-25 min.)
Medallions – Medallion – MW and up (10-17 min.) 6oz.
Filet – 6F – MW and up (10-20 min.)
8oz Filet – 8F – M+ and up (12-20 min.)
12oz Filet – 12F – M and up (12-30 min.)
14oz NY Strip – 14Strip – M+ and up (12-20 min.) 16oz
Ribeye – Ribeye – M+ and up (15- 25 min.)
Dry Bone in Ribeye (ALL SIZES) – BIR – M and up (15-35 min.)
Dry Bone in Strip (ALL SIZES) – BIS – M and up (15-35 min.) Dry
Porterhouse (ALL SIZES) – Port – M and up (15-35 min.)
2lb Lobster – Lob – ASAP (5min prep – 10 min cook)
STEAK TEMPERATURES
BLACK & BLUE | PITTSBURGH 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Prime Rib 16 OZ.
Prime Rib 16 OZ.
PRIME RIB 16 oz.
A 16 oz slice of Prime rib that has been slow roasted
overnight, served with au jus and creamy horseradish.
ITEM AMOUNT
Prime Rib, 16 oz slice 1 each
Au Jus 2 fl oz
Horseradish Sauce 2 fl oz
CGS FOR BUILD: large oval, ramekin, spork if sliced, side plate on
gueridon.
GREEN COAT MARKING: fresh fork and knife
DROP PHRASE: 16 oz. Prime rib
ALLERGENS: allium, dairy, white pepper85
RARE 115 – 120 degrees
MEDIUM RARE 120 -125 degrees
MEDIUM 13 – 135 degrees
MEDIUM WELL 140 – 145 degrees
WELL DONE 155+ degrees
Bone In Prime Rib 24 OZ
Bone In Prime Rib 24 OZ
BONE IN PRIME RIB 24 oz.
A 24 oz slice of Prime rib that has been slow roasted
overnight, served with au jus and creamy horseradish.
ITEM AMOUNT
Prime Rib, 24 oz slice 1 each
Au Jus 2 fl oz
Horseradish Sauce 2 fl oz
CGS FOR BUILD: large oval, ramekin, spork if sliced, side plate on
gueridon
GREEN COAT MARKING: fresh fork and knife
DROP PHRASE: 24 oz. Prime rib
ALLERGENS: allium, dairy, white pepper
RARE 115 – 120 degrees
MEDIUM RARE 120 -125 degrees
MEDIUM 130 – 135 degrees
MEDIUM WELL 140 – 145 degrees
WELL DONE 155+ degrees
SUB RECIPES
Au jus
Creamy horseradish
Filet Mignon
Filet Mignon
FILET MIGNON 8 oz.
Eight-ounce Prime filet mignon that has been wet aged for
twenty-one days.
CGS FOR BUILD: 10” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 8oz (say temperature) filet mignon
ALLERGENS:
BLACK & BLUE | PITTSBURGH 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Filet Mignon 12 OZ
Filet Mignon 12 OZ
FILET MIGNON 12 oz.
Twelve-ounce Prime filet mignon that has been wet aged for
twenty-one days.
CGS FOR BUILD: 12” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 12 oz. (say temperature) filet mignon
ALLERGENS:
BLACK & BLUE | PITTSBURGH 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Bone-In Filet Mignon
Bone-In Filet Mignon
BONE-IN FILET MIGNON 16 oz.
Eight-ounce Prime filet mignon that has been wet aged for
twenty-one days.
CGS FOR BUILD: 10” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 8oz (say temperature) filet mignon
ALLERGENS:
BLACK & BLUE | PITTSBURGH 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
New York Strip
New York Strip
NEW YORK STRIP
Fourteen-ounce Prime New York strip that has been wet aged
for twenty-one days.
CGS FOR BUILD: 12” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 14 oz. (say temperature) New York strip
ALLERGENS:
BLACK & BLUE | PITTSBURGH. 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Dry Age Bone-In New York Strip (Kansas City Strip)
Dry Age Bone-In New York Strip (Kansas City Strip)
DRY AGED BONE-IN NEW
YORK STRIP
(KANSAS CITY STRIP)
A Twenty-ounce Prime bone-in New York strip, dry aged in
house for a minimum of twenty-one days.
CGS FOR BUILD: 12” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 21 oz. (say temperature) dry aged bone-in
New York strip
ALLERGENS:
BLACK & BLUE | PITTSBURGH. 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Ribeye 16OZ
Ribeye 16OZ
RIBEYE 16 oz.
Sixteen-ounce Prime Ribeye that has been wet aged for twenty-one days.
CGS FOR BUILD: 12” round plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 16 oz. (say temperature) Ribeye
ALLERGENS:
BLACK & BLUE | PITTSBURGH. 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Dry Aged Bone-In Ribeye
Dry Aged Bone-In Ribeye
DRY AGED BONE-IN RIBEYE
DELMONICO
A Twenty-four-ounce Prime bone in ribeye, dry aged in house for
a minimum of twenty-eight days.
CGS FOR BUILD: large oval plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 24 oz. (say temperature) dry aged bone-in Ribeye
ALLERGENS:
BLACK & BLUE | PITTSBURGH. 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Dry Aged Portehouse 30 OZ
Dry Aged Portehouse 30 OZ
DRY AGED
PORTERHOUSE 30 oz.
A thirty-ounce prime porterhouse, dry aged in house for a
minimum of twenty-one days.
CGS FOR BUILD: large oval plate, spork if sliced
GREEN COAT MARKING: fork, knife
DROP PHRASE: 30 oz. (say temperature) dry aged porterhouse
ALLERGENS:
BLACK & BLUE | PITTSBURGH 105 – 110 degrees RAW, COLD CENTER
RARE 110 – 115 degrees VERY RED, COLD CENTER
MEDIUM RARE 115 -120 degrees FULL RED, COOL CENTER
MEDIUM 122 – 128 degrees RED, VERY WARM CENTER
MEDIUM WELL 140 – 145 degrees PINK, HOT CENTER
WELL DONE 155+ degrees NO PINK, HOT CENTER
Au Poivre
Au Poivre
AU POIVRE
A classic French preparation consisting of a course ground
peppercorn crust with a rich Cognac cream sauce.
CGS FOR BUILD: 10” round plate, spork if sliced, share
plate on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with sauce au poivre
ALLERGENS: dairy, allium
AVERSIONS: alcohol
Bone Marrow Butter
Bone Marrow Butter
BONE MARROW BUTTER
A lightly whipped compound butter of bone marrow,
garlic, and savory herbs.
CGS FOR BUILD: 10” round plate, spork if sliced, share plate
on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with bone marrow butter
ALLERGENS: dairy, allium
Cognac Butter & Mushroom Ragut
Cognac Butter & Mushroom Ragut
COGNAC BUTTER &
MUSHROOM RAGOUT
A combination of a lightly whipped Cognac and black peppercorn
compound butter, served with a portobello mushroom and red wine
cream sauce.
CGS FOR BUILD: 10” round plate, spork if sliced, share
plate on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with Cognac butter &
mushroom ragout
ALLERGENS: dairy, allium
Crab Oscar
Crab Oscar
CRAB OSCAR
Grilled asparagus, Red King crab, sauce Bearnaise.
CGS FOR BUILD: 10” round plate, spork if sliced, side plate
on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with crab Oscar
ALLERGENS: dairy, egg, shellfish – crustacean, nightshade65
CRAB OSCAR
ITEM AMOUNT ITEM AMOUNT
Asparagus 3 each
Sauce : Bearnaise. 2 fl oz
EVOO To coat Lemon Half, netted. 1 each
Red King Crab, claw and knuckle meat
2 oz Micro greens 1 pinch
Fromage
Fromage
FROMAGE
A broiled crust of Maytag blue cheese.
CGS FOR BUILD: 10” round plate, spork if sliced, side plate
on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with fromage
ALLERGENS: dairy
Truffle Butter
Truffle Butter
TRUFFLE BUTTER
A lightly whipped compound butter of black truffle and white truffle oil.
CGS FOR BUILD: 10” round plate, spork if sliced, side plate
on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: (steak drop phrase) with truffle butter
ALLERGENS: dairy69
ITEM AMOUNT
Truffle Butter 2 oz
Bearnaise
Bearnaise
BEARNAISE
An elegant buttery sauce with a hint of tarragon
CGS FOR BUILD: 6" small oval plate, white gooseneck, Bev Nap
GREEN COAT MARKING:
DROP PHRASE: (steak drop phrase) with Bearnaise
ALLERGENS: dairy, alcohol, tarragon, allium
Domestic Lamb Chops
Domestic Lamb Chops
DOMESTIC LAMB CHOPS
Frenched & grilled 6oz double bone domestic lamb chops
served simply with a rich lamb demi-glace.
ITEM AMOUNT
Double Bone Lamb Chop, 6oz 2 each
Lamb Demi 3 fl oz
CGS FOR BUILD: 10” round plate, spork if butterflied, side plate
on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: state the temperature ordered Colorado lamb chops
ALLERGENS: Allium, Nightshade
RARE 115 – 120 degrees
MEDIUM RARE 120 -125 degrees
MEDIUM 125 – 135 degrees
MEDIUM WELL 140 – 145 degrees
WELL DONE 155+ degrees
Kurabota Pork Chop
Kurabota Pork Chop
BERKSHIRE PORK CHOP
A brined and grilled heritage breed pork chop served with
apple compote and pork-cider jus.
ITEM AMOUNT ITEM AMOUNT
Berkshire Pork Chop, brined 1 each Chives, chopped ½ t
Apple Compote 3 oz Salt & Pepper Mix pinch
Pork Jus 2 fl oz
CGS FOR BUILD: 12” round plate, side plate on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: Berkshire pork shop with apple compote and cider jus
ALLERGENS: allium
Surf and Turf
Surf and Turf
SURF AND TURF
A classic dish of pan roasted filet medallions topped with a shrimp and
scallop sauced with Madeira Sauce
CGS FOR BUILD: 10” round plate, side plate for gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: state the temperature ordered surf and turf with
scallop, shrimp, madeira sauce
ALLERGENS: dairy, shellfish – crustacean, mollusk, nightshade, allium
ITEM AMOUNT ITEM AMOUNT
4 oz. Filet mignon 2 ea. Madeira sauce 1.5 fz.
U-10 scallop 1 ea. U-10 shrimp 1 ea.
Garlic, minced .5 tsp. Shallot, minced .5 tsp.
Chili flake Pinch White wine 1 tbl.
Butter, unsalted 1 oz. Lemon juice .5 tsp.
Salt and pepper To taste
Chicken Chop
Chicken Chop
CHICKEN CHOP
A simple pan roast airline chicken breast with crispy skin, carrots, tomatoes,
potatoes, onions, and a lemon chicken pan sauce.
ITEM AMOUNT ITEM AMOUNT
Airline Chicken Breast, 8oz 1 each Chicken Stock 3 fl oz
Red B Potato, blanched 1/4 5 each Unsalted Butter 2 fl oz
Sweet Onion, julienne 1 oz Italian Parsley, chopped 2 t
Green Beans, blanched 2 oz Chive, finely chopped 2 t
Campari Tomatoes 3 each Lemon Juice, fresh 1 t
Baby Carrot, halved 3 each Kosher Salt ½ t
Garlic, minced ½ t Black Pepper, ground ½ t
Shallot, minced 1 t White Wine 2 fl oz
CGS FOR BUILD: pasta bowl, side plate on gueridon
GREEN COAT MARKING: fork, knife
DROP PHRASE: pan roasted chicken chop with root vegetables
ALLERGENS: dairy, nightshade, allium
One Pound Cold Water Lobster Tail
One Pound Cold Water Lobster Tail
ONE POUND COLD WATER
LOBSTER TAIL
A sixteen-ounce lobster tail from the northeast Atlantic,
steamed and broiled with old bay butter.
CGS FOR BUILD: 10” round plate, dinner round, small oval with
beverage napkin, (2) spork, steak knife, ramekin
GREEN COAT MARKING: fresh fork and knife, cocktail fork
AFTER: 801 hot towels
DROP PHRASE: one pound lobster tail
ALLERGENS: dairy, shellfish - crustacean
ITEM AMOUNT
Lobster Tail, 14-16oz 1 each
Old Bay Butter 1 T
Butter, drawn 2 fl oz79
Live Lobster
Live Lobster
LIVE LOBSTER
A two-and-a-half-pound live northeast Atlantic cold-water lobster,
steamed and served with drawn butter and lemon.
CGS SERVED IN SHELL: large oval, ramekin, small oval,
beverage napkin, shell bowl, linen napkin, lobster crackers
CGS SHELLED IN KITCHEN: large oval, dinner round, small
oval with beverage napkin, (2) spork, steak knife, ramekin
GREEN COAT MARKING: fresh fork and knife, cocktail fork
AFTER: 801 hot towels
DROP PHRASE: whole northeast cold-water lobster with drawn Butter.
ALLERGENS: dairy, shellfish - crustacean
Alaska Red King Crab Legs
Alaska Red King Crab Legs
ALASKAN RED KING
CRAB LEGS
Premium jumbo Alaskan red king crab legs, simply steamed and
served with drawn butter and lemon.
ITEM AMOUNT
Red, King Crab Legs, spikes
removed
Per lb.
Butter, drawn 2 fl. oz
CGS FOR BUILD: large oval, small oval, beverage napkin,
ramekin, shell bowl, lobster cracker
CGS FOR SHELLED CRAB: 8” round plate, beverage napkin,
round Staub, small oval, beverage napkin, ramekin
GREEN COAT MARKING: cocktail fork
AFTER: 801 hot towels
DROP PHRASE: steamed Alaskan red king crab legs
ALLERGENS: dairy, shellfish - crustacean
Shellfish Pan Roast
Shellfish Pan Roast
SHELLFISH PAN ROAST
Pan roasted u-10 scallops, u-10 shrimp, Alaskan red king crab, half of a
one-pound lobster tail, mussels, served with grilled asparagus,
Campari tomatoes and a lobster butter sauce.
ITEM AMOUNT ITEM AMOUNT
Butter, clarified 1 – 1.5 fl. oz
Shallot, minced 2 t
Lobster Tail 2 each Lobster Stock 1 fl. oz
Red King Crab, steamed, split
4 oz White Wine 1 – 1.5 fl. oz
Shrimp, U10, cleaned 2 each Butter, unsalted 1 – 1.5 fl.oz
Scallops, U8, cleaned 2 each Lemon Juice 1 t
Mussels, washed, debearded 8 each S&P pinch
Campari Tomato, halved 5 each Italian Parsley, chopped 2 t
Asparagus, grilled 3 each Lemon Half, netted 1 each
Garlic, minced ½ t
CGS FOR BUILD: pasta bowl, shell bowl, serving spoon, linen napkin
lobster cracker
GREEN COAT MARKING: cocktail fork, side plate
AFTER: 801 hot towels
DROP PHRASE: shellfish pan roast with Campari tomato, grilled asparagus,
and a lobster butter sauce
ALLERGENS: shellfish – mollusk, shellfish – crustacean, dairy,
nightshade, allium
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