Script V2

Meat​ ​Tray​ ​Presentation

When​ ​preparing​ ​to​ ​“suggestively​ ​sell”​ ​entrees​ ​to​ ​our​ ​guests​ ​using​ ​the​ ​meat​ ​tray,​ ​particular​ ​attention​ ​should​ ​be​ ​paid​ ​to​ ​the body​ ​language​ ​of​ ​our​ ​guests.​ ​​​Some​ ​guests​ ​may​ ​find​ ​it​ ​offensive​ ​or​ ​superfluous.​ ​​​If​ ​the​ ​guests​ ​are​ ​regulars,​ ​bring​ ​the​ ​meat tray​ ​and​ ​ask​ ​if​ ​they​ ​would​ ​like​ ​the​ ​presentation.​ ​​​Be​ ​sensitive​ ​to​ ​their​ ​needs;​ ​frequently​ ​the​ ​regulars​ ​are​ ​entertaining​ ​first time​ ​guests.​ ​​​They​ ​may​ ​or​ ​may​ ​not​ ​want​ ​the​ ​presentation.​ ​​​Remember​ ​the​ ​meat​ ​tray​ ​presentation​ ​will​ ​go​ ​to​ ​all​ ​ ​guests. It​ ​is​ ​not​ ​a​ ​choice​ ​of​ ​“do​ ​I​ ​have​ ​the​ ​time”​ ​to​ ​do​ ​a​ ​meat​ ​tray​ ​presentation.​ ​​​Each​ ​table​ ​must​ ​be​ ​asked​ ​if​ ​they​ ​would​ ​like​ ​to​ ​see the​ ​meat​ ​tray​ ​presentation,​ ​it​ ​is​ ​their​ ​decision,​ ​not​ ​yours!

“I​ ​would​ ​like​ ​to​ ​formally​ ​welcome​ ​you​ ​to​ ​​801​ ​Chophouse​.​ ​​​I​ ​will​ ​begin​ ​with​ ​a​ ​little​ ​information​ ​about​ ​the​ ​steaks​ ​we​ ​serve here​ ​at​ ​801.​ ​​​​ALL​ ​of​ ​our​ ​steaks​ ​are​ ​classified​ ​“USDA​ ​Grade​ ​Prime​ ​Beef”​.​ ​​​Only​ ​the​ ​top​ ​2%​ ​of​ ​cattle​ ​that​ ​go​ ​to​ ​market each​ ​year​ ​is​ ​classified​ ​as​ ​USDA​ ​grade​ ​prime,​ ​which​ ​means​ ​you​ ​will​ ​be​ ​enjoying​ ​a​ ​truly​ ​superior​ ​steak​ ​here​ ​at​ ​801 Chophouse.​ ​​​The​ ​steaks​ ​are​ ​further​ ​enhanced​ ​by​ ​aging​ ​them​ ​for​ ​4​ ​to​ ​6​ ​weeks,​ ​which​ ​allows​ ​the​ ​fullest​ ​flavor​ ​and tenderness​ ​to​ ​come​ ​out​ ​in​ ​the​ ​steak.​ ​​​We​ ​have​ ​a​ ​specially​ ​made​ ​high​ ​temperature​ ​broiler​ ​to​ ​prepare​ ​the​ ​steaks.​ ​The intense​ ​heat​ ​will​ ​sear​ ​the​ ​outside​ ​of​ ​the​ ​steak,​ ​melting​ ​the​ ​marbling​ ​inside​ ​and​ ​sealing​ ​in​ ​the​ ​juices,​ ​creating​ ​a​ ​juicy​ ​and flavorful​ ​steak.

Our​ ​specialty​ ​of​ ​the​ ​house​ ​is​ ​the​ ​​Prime​ ​Rib​​ ​which​ ​we​ ​offer​ ​in​ ​two​ ​sizes.​ ​Our​ ​​Single​​ ​cut​ ​is​ ​approximately​ ​16​ ​to​ ​18​ ​oz.,​ ​and our​ ​​801​​ ​cut​ ​is​ ​approximately​ ​26​ ​to​ ​28​ ​oz.​ ​Our​ ​prime​ ​rib​ ​is​ ​slow​ ​roasted​ ​to​ ​medium​ ​rare​ ​and​ ​then​ ​brought​ ​up​ ​to​ ​your desired​ ​temperature.​ ​We​ ​offer​ ​the​ ​traditional​ ​preparation,​ ​which​ ​is​ ​​Roasted​ ​Prime​ ​Rib​​ ​served​ ​au​ ​jus​ ​with​ ​a​ ​side​ ​of horseradish​ ​cream​ ​sauce.​ ​​​We​ ​can​ ​also​ ​prepare​ ​the​ ​prime​ ​rib​ ​in​ ​any​ ​of​ ​our​ ​grilled​ ​steak​ ​preparations.​ ​​​Mt​ ​personal​ ​favorite is​ ​the​ ​spiced​ ​rubbed​ ​prime​ ​rib​ ​served​ ​with​ ​au​ ​poivre​ ​sauce​ ​on​ ​the​ ​side.

The​ ​​New​ ​York​ ​Strip​​ ​is​ ​considered​ ​by​ ​many​ ​to​ ​be​ ​the​ ​most​ ​flavorful​ ​steak​ ​we​ ​offer​ ​at​ ​801.​ ​​​As​ ​you​ ​can​ ​see,​ ​it​ ​has​ ​a slightly​ ​abundant​ ​amount​ ​of​ ​marbling​ ​and​ ​the​ ​marbling​ ​is​ ​consistently​ ​distributed​ ​throughout​ ​the​ ​cut.​ ​​​This​ ​is​ ​a characteristic​ ​of​ ​prime​ ​beef,​ ​and​ ​it​ ​is​ ​the​ ​marbling​ ​that​ ​brings​ ​the​ ​flavor​ ​to​ ​the​ ​steak.​ ​​​We​ ​also​ ​offer​ ​a​ ​12​ ​oz​ ​and​ ​a​ ​16​ ​oz New​ ​York​ ​Strip.​ ​​​(When​ ​available​ ​mention​ ​the​ ​22​ ​oz.​ ​Bone​ ​In​ ​New​ ​York​ ​Strip.)

If​ ​the​ ​New​ ​York​ ​Strip​ ​is​ ​the​ ​most​ ​flavorful​ ​steak​ ​we​ ​offer​ ​at​ ​801,​ ​the​ ​​Filet​ ​Mignon​​ ​is​ ​the​ ​most​ ​tender.​ ​​​This​ ​is​ ​our​ ​12​ ​oz. baseball​ ​cut​ ​Filet​ ​Mignon,​ ​also​ ​available​ ​in​ ​an​ ​8​ ​oz.​ ​cut.​ ​​​The​ ​filet​ ​comes​ ​from​ ​a​ ​muscle​ ​group​ ​that​ ​has​ ​no​ ​range​ ​of​ ​motion which​ ​makes​ ​the​ ​steak​ ​exceptionally​ ​tender.​ ​​​(When​ ​available​ ​mention​ ​the​ ​16​ ​oz.​ ​Bone​ ​In​ ​Filet.)

If​ ​you​ ​have​ ​a​ ​hard​ ​time​ ​choosing​ ​between​ ​the​ ​Filet​ ​Mignon​ ​and​ ​the​ ​New​ ​York​ ​Strip,​ ​I​ ​recommend​ ​you​ ​have​ ​the​ ​best​ ​of both​ ​worlds​ ​in​ ​the​ ​24​ ​oz​ ​​Porterhouse​.​ ​​​The​ ​porterhouse​ ​is​ ​actually​ ​the​ ​New​ ​York​ ​Strip​ ​and​ ​Filet​ ​separated​ ​by​ ​the​ ​classic T-bone​ ​.In​ ​order​ ​to​ ​be​ ​classified​ ​as​ ​a​ ​porterhouse​ ​(instead​ ​of​ ​a​ ​T-Bone)​ ​there​ ​must​ ​be​ ​at​ ​least​ ​1​ ​1⁄2​ ​inch​ ​diameter​ ​of​ ​the filet​​portion.​​​​We​​  only​​use ​​the​​ 6t​h ​​​and ​​7t​h​​​ cuts​​ of ​​the​​ loin​​ to ​​ensure​​ quality

Our​ ​24​ ​oz​ ​bone-on​ ​​Delmonico​​ ​is​ ​our​ ​signature​ ​steak,​ ​(also​ ​known​ ​as​ ​a​ ​cowboy)​ ​and​ ​is​ ​considered​ ​the​ ​perfect​ ​marriage of​ ​flavor​ ​and​ ​tenderness.​ ​​​The​ ​steak​ ​is​ ​named​ ​after​ ​Delmonico’s​ ​restaurant​ ​in​ ​New​ ​York​ ​City​ ​and​ ​it​ ​was​ ​their​ ​club​ ​steak from​ ​the​ ​turn​ ​of​ ​the​ ​century​ ​until​ ​the​ ​restaurant​ ​closed​ ​in​ ​1994.​ ​​​The​ ​Delmonico​ ​is​ ​the​ ​center​ ​cut​ ​of​ ​the​ ​prime​ ​rib.​ ​We​ ​also offer​ ​a14​ ​oz.​ ​boneless​ ​​Ribeye.

The​ ​​Lamb​ ​Chops​​ ​we​ ​offer​ ​are​ ​domestic​ ​lamb​ ​from​ ​Colorado.​ ​​​You​ ​will​ ​notice​ ​a​ ​much​ ​larger​ ​eye​ ​that​ ​you​ ​get​ ​in​ ​a​ ​New Zealand​ ​chop.​ ​​​You​ ​may​ ​choose​ ​2​ ​or​ ​3​ ​double​ ​bone​ ​chops.​ ​​​We​ ​offer​ ​our​ ​lamb​ ​traditionally​ ​grilled​ ​or​ ​brushed​ ​with​ ​Dijon mustard​ ​and​ ​pistachio​ ​encrusted.

And​ ​finally,​ ​we​ ​have​ ​the​ ​20​ ​oz.​ ​double​ ​bone,​ ​double​ ​cut​ ​​Iowa​ ​Kurabota​ ​Pork​ ​Chop​.​ ​​​It is the 'Wagyu' of Pork ~ it is the highest quality available in the market. The​ ​pork​ ​chop​ ​tastes wonderful​ ​grilled,​ ​but​ ​we​ ​can​ ​also​ ​blacken​ ​it​ ​if​ ​you​ ​like​ ​it​ ​spicy.​ ​The​ ​pork​ ​chop​ ​comes​ ​topped​ ​with​ ​our​ ​house​ ​made​ ​cider jus​ ​and​ ​apple​ ​chutney.

Please​ ​take​ ​notice​ ​of​ ​our​ ​fresh​ ​sheet.​ ​​​We​ ​offer​ ​fresh​ ​oysters​ ​from​ ​both​ ​the​ ​East​ ​and​ ​West​ ​Coast.​ ​​​All​ ​of​ ​our​ ​seafood​ ​is​ ​​36 hours dock to door​;​ ​we​ ​offer​ ​4​ ​species​ ​of​ ​fresh​ ​fish.​ ​​​If​ ​you’re​ ​looking​ ​for​ ​a​ ​great​ ​way​ ​to​ ​start​ ​the​ ​evening​ ​off​ ​we​ ​offer​ ​a​ ​wonderful Shellfish​ ​Platter​.

We​ ​also​ ​offer​ ​live​ ​​Maine​ ​Lobsters​​ ​and​ ​​King​ ​Crab​ ​Legs​ ​​by​ ​the​ ​pound.​ ​You​ ​may​ ​add​ ​a​ ​two​ ​pound​ ​of​ ​lobster​ ​to​ ​any​ ​cut​ ​of meat​ ​for​ ​$42.

We​ ​suggest​ ​you​ ​leave​ ​room​ ​for​ ​dessert​ ​and​ ​if​ ​you​ ​are​ ​interested​ ​in​ ​one​ ​of​ ​our​ ​​Grand​ ​Marnier​​  or Chocolate ​​Soufflés​,​ ​we​ ​request​ ​that you​ ​place​ ​the​ ​order​ ​with​ ​your​ ​entrée​ ​order.​ ​​​We​ ​bake​ ​every​ ​soufflé​ ​from​ ​scratch​ ​and​ ​each​ ​takes​ ​approximately​ ​25-30 minutes​ ​to​ ​prepare.​ ​​​I​ ​will​ ​give​ ​you​ ​all​ ​some​ ​time​ ​to​ ​look​ ​over​ ​the​ ​menu​ ​and​ ​I​ ​will​ ​be​ ​back​ ​to​ ​answer​ ​any​ ​questions.”