Food Guide  ·  Luke’s Kitchen and Bar  ·  Maitland, Florida
Oysters on the Half Shell
Oysters on the Half Shell
half dozen $18 · dozen $36
Tonight’s selection is [ask your server]. Served ice cold on the half shell — always the best way to start the table. A half dozen is a great opener; a dozen feeds the table.
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Oysters on the Half Shell
Ingredients

Fresh oysters, mignonette or seasonal condiment (verify tonight’s origin at pre-shift)

Allergens
SHELLFISHRAW

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
RAW shellfish — always disclose to guests. Confirm tonight’s origin at pre-shift.
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Summer Corn Soup
Summer Corn Soup
$11
A silky sweet corn soup built on a miso broth — earthy, slightly sweet — finished with a togarashi whip that adds a gentle heat. Elegant, light, and a beautiful first course at this price.
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Summer Corn Soup
Ingredients

Sweet corn, miso broth, togarashi, cream (togarashi whip)

Allergens
DAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add corn sourcing & seasonal notes.
Special Handling
Add special handling or allergy notes.
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Fried Green Tomatoes
Fried Green Tomatoes
$16
One of our signatures — cornmeal-crusted green tomatoes, fried golden, with a rock shrimp remoulade and a louïe salad on top. A Southern classic, done really well. Great to share.
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Fried Green Tomatoes
Ingredients

Green tomatoes, cornmeal breading, rock shrimp, remoulade (egg-based), salad garnish

Allergens
GLUTENSHELLFISHEGGS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add tomato sourcing & local farm notes.
Special Handling
Add special handling or allergy notes.
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Crab & Avocado
Crab & Avocado
$19
Jumbo lump crab — not shredded, the real thing — with a crispy avocado and a bright citrus vinaigrette finished with herb oil. Clean, elegant, and beautifully presented.
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Crab & Avocado
Ingredients

Jumbo lump crab, crispy avocado, citrus vinaigrette, herb oil

Allergens
SHELLFISH

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add crab sourcing details & supplier.
Special Handling
Add special handling or allergy notes.
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Smoked Fish Dip
Smoked Fish Dip
$14
We smoke the fish in-house and make our own pickled vegetables. A real Florida dish — set it in the middle of the table while everyone looks at the menu. It goes fast.
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Smoked Fish Dip
Ingredients

Smoked fish, cream cheese base, lavash crackers, house pickled vegetables

Allergens
FISHGLUTENDAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add fish sourcing & smoking method.
Special Handling
Add special handling or allergy notes.
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Cubano Sliders
Cubano Sliders
$16
Think Cuban sandwich, slider-style. Slow-roasted pork shoulder, ham, Swiss, dijon aioli, and house pickles. The pork is pulled in-house. A great share starter — really popular.
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Cubano Sliders
Ingredients

Pulled pork shoulder, ham, Swiss cheese, dijon aioli, house pickles, slider bun

Allergens
GLUTENDAIRYEGGSPORK

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add pork sourcing & preparation notes.
Special Handling
Add special handling or allergy notes.
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Steak Tartare
Steak Tartare
$18
Hand-chopped filet — not ground, not blended. Dressed with cornichons and a cured egg yolk, served with sourdough crisps. Refined but approachable. One of the best things on the menu.
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Steak Tartare
Ingredients

Hand-chopped filet mignon, cornichon, cured egg yolk, sourdough crisps

Allergens
RAWEGGSGLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
RAW beef — always disclose to guests. Cured yolk is safe — clarify if asked.
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Thai Coconut Rock Shrimp
Thai Coconut Rock Shrimp
$14
Crispy rock shrimp in a Thai coconut and Asian lime sauce with shishito peppers, served over crispy rice with grilled bread. Bright, a little spicy, a lot of fun. It disappears fast.
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Thai Coconut Rock Shrimp
Ingredients

Rock shrimp, coconut, Asian lime, shishito pepper, crispy rice, grilled bread

Allergens
SHELLFISHGLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add shrimp sourcing & origin details.
Special Handling
Add special handling or allergy notes.
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Yellowfin Tuna Tartare
Yellowfin Tuna Tartare
$19
Sushi-grade yellowfin tuna with cucumber and avocado in a crispy wonton shell, dressed with a citrus-soy vinaigrette. Clean, bright, and beautifully light. A great first impression.
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Yellowfin Tuna Tartare
Ingredients

Sushi-grade yellowfin tuna, cucumber, avocado, citrus-soy vinaigrette, crispy wonton shell

Allergens
FISHRAWGLUTENSOY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
RAW fish — sushi-grade; always disclose. Contains soy vinaigrette.
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Sausage, Salumi & Chili Crunch
Sausage, Salumi & Chili Crunch
$19
The boldest of our three flatbreads — house sausage, salumi, and chili crunch on a sourdough base. Great heat, great depth of flavor. A real crowd-pleaser.
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Sausage, Salumi & Chili Crunch
Ingredients

House sausage, salumi, chili crunch, sourdough flatbread, cheese

Allergens
GLUTENDAIRYPORK

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Tomato, Fontina & Basil
Tomato, Fontina & Basil
$18
Clean and classic — ripe tomato, melted fontina, and fresh basil on sourdough. The fontina melts beautifully. A lighter, elegant option that pairs well with almost anything.
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Tomato, Fontina & Basil
Ingredients

Tomato, fontina cheese, fresh basil, sourdough flatbread

Allergens
GLUTENDAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Mushroom, Ham, Fig & Goat Cheese
Mushroom, Ham, Fig & Goat Cheese
$19
This one surprises people. Earthy mushroom and salty ham perfectly balanced by sweet fig and tangy goat cheese. Our most interesting flatbread — and honestly our best.
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Mushroom, Ham, Fig & Goat Cheese
Ingredients

Mushroom, ham, fig, goat cheese, sourdough flatbread

Allergens
GLUTENDAIRYPORK

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Seared Yellowfin Tuna
Seared Yellowfin Tuna
$29
This works as a starter or a main — it’s a real meal. Seared rare yellowfin over greens, avocado, orange, and wonton crisps with a ginger vinaigrette. Really beautiful.
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Seared Yellowfin Tuna
Ingredients

Seared yellowfin tuna, greens, cabbage, avocado, orange, radish, wonton crisps, ginger vinaigrette

Allergens
FISHRAWGLUTENSOY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Note preferred tuna temperature; default is rare.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Luke’s Wedge
Luke’s Wedge
$17
A proper wedge — nothing abbreviated. Crisp iceberg, generous bleu cheese, bacon, and a house-made Russian dressing. Bold and classic. One of those dishes that never goes out of style.
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Luke’s Wedge
Ingredients

Iceberg lettuce, bacon, chives, bleu cheese, Russian dressing

Allergens
DAIRYPORKEGGS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Kale
Kale
$17
Don’t let kale fool you — this is one of our most popular salads. Aged cheddar, apple, toasted hazelnuts, golden raisins, cabbage, and a creamy citrus dressing. Substantial and satisfying.
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Kale
Ingredients

Kale, golden raisins, aged cheddar, apple, cabbage, toasted hazelnuts, creamy citrus dressing

Allergens
DAIRYTREE NUTS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
TREE NUT ALLERGY: contains hazelnuts. Cannot be modified.
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Little Gem Caesar
Little Gem Caesar
$16
A proper Caesar — house-made anchovy dressing, shaved parmesan, and fresh garlic breadcrumbs. Classic and executed really well. One of the best on the menu.
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Little Gem Caesar
Ingredients

Little gem lettuce, anchovy dressing, capers, parmesan, garlic breadcrumbs

Allergens
FISHDAIRYGLUTENEGGS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Contains anchovy — always disclose to guests avoiding fish.
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Field Greens
Field Greens
$15
Light and fresh — Asian pear, feta, toasted pecans, and a honey-thyme vinaigrette. A great pairing alongside a heavier main. A nice choice for guests who want something clean.
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Field Greens
Ingredients

Mixed field greens, Asian pear, feta, toasted pecans, honey-thyme vinaigrette

Allergens
DAIRYTREE NUTS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
TREE NUT ALLERGY: contains pecans.
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Add Chicken
Add Chicken
protein add-on · ask your server
A great way to turn any salad into a complete meal. Grilled chicken breast, seasoned and sliced. Ask your server for current pricing.
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Add Chicken
Ingredients

Grilled chicken breast, seasoning

Allergens
None identified
Chef's Notes
Add preparation & seasoning details.
Sourcing
Add chicken sourcing details.
Special Handling
Add special handling or allergy notes.
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Add Salmon
Add Salmon
protein add-on · ask your server
True North Atlantic salmon — the same salmon we use on the menu — grilled and sliced over any salad. A smart, satisfying upgrade.
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Add Salmon
Ingredients

True North Atlantic salmon

Allergens
FISH

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
True North Salmon — sustainably farmed, New Brunswick, Canada.
Special Handling
Add special handling or allergy notes.
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Fresh Market Catch
Fresh Market Catch
A/Q — ask your server
This is always what the chef is most excited about — the freshest fish available that day, simply prepared. Always worth describing with confidence. [Learn tonight’s fish, preparation & price at pre-shift.]
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Fresh Market Catch
Ingredients

Daily market fish — see pre-shift for preparation and ingredients

Allergens
FISH

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Fill in at pre-shift: tonight’s fish, preparation, accompaniments, and price.
Sourcing
Fill in at pre-shift: origin and sourcing story for tonight’s catch.
Special Handling
Add special handling or allergy notes.
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Crab Cakes
Crab Cakes
$42
These are about the crab — jumbo lump, minimal filler. Served with a citrus-herb beurre blanc and a tomato-smoked pepper jam alongside fries. Rich, generous, and worth every penny.
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Crab Cakes
Ingredients

Jumbo lump crab, citrus-herb beurre blanc, tomato-smoked pepper jam, fries

Allergens
SHELLFISHDAIRYGLUTENEGGS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add crab sourcing details.
Special Handling
Add special handling or allergy notes.
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Ginger-Soy True North Salmon
Ginger-Soy True North Salmon
$32
True North is one of the finest farmed salmons available — raised in the cold, clean waters of New Brunswick, Canada. Grilled with a ginger-soy glaze and served with a ponzu cucumber salad and wonton crisps.
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Ginger-Soy True North Salmon
Ingredients

True North Atlantic salmon, ginger-soy glaze, ponzu cucumber salad, wonton crisps

Allergens
FISHSOYGLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
True North Salmon — sustainably farmed, New Brunswick, Canada.
Special Handling
Add special handling or allergy notes.
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Roasted Florida Snapper
Roasted Florida Snapper
$39
Local Florida snapper roasted and served over a corn succotash with blistered tomatoes, sweet peppers, and a sweet corn broth. A celebration of Florida on a plate — seasonal, bright, and beautiful.
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Roasted Florida Snapper
Ingredients

Florida snapper, corn succotash, blistered tomatoes, sweet peppers, sweet corn broth

Allergens
FISH

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add snapper sourcing & local fishery details.
Special Handling
Add special handling or allergy notes.
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Lobster Frites
Lobster Frites
$48
Half a Maine lobster, broiled with garlic herb butter, served with fries. Generous and indulgent — the garlic herb butter is the dish. One of our most popular mains. Hard to go wrong.
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Lobster Frites
Ingredients

Half Maine lobster, garlic herb butter, fries

Allergens
SHELLFISHDAIRYGLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Maine lobster — add supplier details.
Special Handling
Add special handling or allergy notes.
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Rigatoni
Rigatoni
$23
Fennel sausage, broccolini, white wine cream sauce with calabrian chili — it builds a slow, satisfying heat. Our most comforting dish on the menu. Really popular with guests who want something indulgent.
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Rigatoni
Ingredients

Rigatoni pasta, fennel sausage, broccolini, white wine cream sauce, calabrian chili

Allergens
GLUTENDAIRYPORK

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Roasted Airline Chicken Breast
Roasted Airline Chicken Breast
$26
Airline cut means the wing joint stays on — that keeps the breast incredibly juicy. Served with grilled summer vegetables and a bright, herbaceous salsa verde. Clean, approachable, and really well executed.
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Roasted Airline Chicken Breast
Ingredients

Airline chicken breast, grilled summer vegetables, salsa verde

Allergens
None identified
Chef's Notes
Add preparation technique & marinade details.
Sourcing
Add sourcing details.
Special Handling
No major allergens listed — confirm salsa verde ingredients with kitchen.
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Cheshire Pork Chop
Cheshire Pork Chop
$37
Cheshire is a heritage breed — completely different from commodity pork. More marbling, more flavor. Served over goat cheese Boursin grits with wilted spinach, tomato, and a bourbon jus. One of the most special dishes on the menu.
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Cheshire Pork Chop
Ingredients

Cheshire heritage pork chop, goat cheese Boursin grits, wilted spinach, tomato, bourbon jus

Allergens
DAIRYPORK

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Cheshire Pork — heritage breed. Add farm & supplier details.
Special Handling
Add special handling or allergy notes.
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New York Strip
New York Strip “Chairman’s Reserve”
$49
Chairman’s Reserve is one of the top beef programs in the country — hand-selected for marbling and consistency. Served with a classic sauce au poivre and fries. A serious steak experience.
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New York Strip “Chairman’s Reserve”
Ingredients

Chairman’s Reserve NY strip, sauce au poivre, fries

Allergens
DAIRYGLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Chairman’s Reserve — add beef program details and grade.
Special Handling
Add special handling or allergy notes.
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Filet Mignon
Filet Mignon
$63
The most tender cut on the menu — always. Served with baby potatoes, garlic spinach, and a bordelaise. If a guest asks what the best thing on the menu is, this is a truthful answer.
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Filet Mignon
Ingredients

Filet mignon, baby potatoes, garlic spinach, bordelaise sauce

Allergens
DAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Always confirm temperature preference. Repeat back before leaving the table.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Cheeseburger
Cheeseburger
$20
This is the burger we’re proud of. House-ground beef, American cheese, house pickled onions on a brioche bun, served with fries. The kind of burger you crave. Simple and excellent.
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Cheeseburger
Ingredients

House-ground beef, American cheese, lettuce, tomato, pickled onions, fries

Allergens
GLUTENDAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add beef sourcing & grind details.
Special Handling
Add special handling or allergy notes.
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Crispy Fish Sandwich
Crispy Fish Sandwich
$24
Fresh cod in a light beer batter — crispy, never heavy — with house pickled onions and a caper-tartar aioli. One of the best sandwiches on the menu. The aioli makes it.
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Crispy Fish Sandwich
Ingredients

Battered fresh cod, lettuce, tomato, pickled onions, caper-tartar aioli, fries

Allergens
FISHGLUTENEGGS

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add cod sourcing details.
Special Handling
Add special handling or allergy notes.
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Steak Sandwich
Steak Sandwich
$28
Sliced flat iron with chimichurri, sweet onion jam, and aged provolone, served with fries. Flat iron has incredible flavor and the chimichurri brings the whole thing to life. A great, underrated choice.
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Steak Sandwich
Ingredients

Sliced flat iron steak, chimichurri, sweet onion jam, aged provolone, fries

Allergens
GLUTENDAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add beef sourcing details.
Special Handling
Add special handling or allergy notes.
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Add Photo
French Fries
$7
Classic fries — great alongside any main. Also the default with burgers, the fish sandwich, and the steak sandwich.
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French Fries
Ingredients

Potatoes, frying oil, seasoning

Allergens
GLUTEN

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation notes.
Sourcing
Special Handling
Shared fryer — confirm for shellfish & fish cross-contamination.
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Add Photo
Goat Cheese Boursin Grits
$9
The same grits that come with the Cheshire Pork Chop — rich, creamy, and indulgent. A great pairing with any protein on the menu.
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Goat Cheese Boursin Grits
Ingredients

Grits, goat cheese, Boursin, tomato

Allergens
DAIRY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Add Photo
Ponzu Cucumber Salad
$8
Light and refreshing — the same salad that accompanies the True North Salmon. A great, clean side for guests who want something bright alongside their main.
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Ponzu Cucumber Salad
Ingredients

Cucumber, ponzu dressing

Allergens
SOY

⚠ Based on listed ingredients only — verify with kitchen for cross-contamination.

Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Contains soy (ponzu). Confirm with guests who have soy allergy.
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Add Photo
Roasted Potato
$7
Simple and satisfying — roasted until golden. A clean, crowd-pleasing side that works with any main on the menu.
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Roasted Potato
Ingredients

Potatoes, oil, seasoning

Allergens
None identified
Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Add Photo
Grilled Broccolini
$9
Broccolini grilled and finished with a chili vinaigrette — slightly charred, slightly spicy, and bright. The best vegetable side on the menu by a wide margin.
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Grilled Broccolini
Ingredients

Broccolini, chili vinaigrette

Allergens
None identified
Chef's Notes
Add preparation & technique notes.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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Add Photo
Roasted Vegetables
$7
Seasonal roasted vegetables — a clean, simple side. A good option for guests looking for something light or plant-forward.
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Roasted Vegetables
Ingredients

Seasonal vegetables, oil, seasoning

Allergens
None identified
Chef's Notes
Update with current vegetable selection seasonally.
Sourcing
Add sourcing details.
Special Handling
Add special handling or allergy notes.
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79 terms
#
86
To be out of a menu item. “We’re 86’d on the snapper.” Can also mean to remove a guest from the premises. Always communicate 86’d items to the floor immediately.
A
A/Q (Au Quotation)
The price of a dish changes daily based on market cost. Staff confirm the current price at pre-shift and quote it to the guest. Always know the price before approaching the table.
Airline Cut
A chicken breast with the first wing joint still attached. Keeps the breast juicy during cooking by protecting the meat and retaining fat during the roasting process. Used in our Roasted Airline Chicken Breast.
Al Dente
Italian for “to the tooth.” Pasta or vegetables cooked until just firm — not soft or mushy. The correct texture for well-executed pasta.
All Day
The total number of a dish needed across all active tickets at a given moment. “How many salmon all day?” “Three all day.” Essential kitchen communication.
Amuse-Bouche
A single, complimentary bite offered by the kitchen before the meal. Not a menu item — served at the chef’s discretion. Signals the kitchen’s intent and sets the tone for the evening.
Au Jus
French for “with juice.” A dish served with its own natural cooking juices rather than a sauce.
Au Poivre
French for “with pepper.” A preparation where protein is coated in cracked peppercorns and finished with a classic cream-based peppercorn sauce. Used in our New York Strip.
B
Behind
Called out when moving behind a colleague in the kitchen or dining room. A safety call — always respond verbally (“Behind!”) when passing behind someone in motion.
Beurre Blanc
French for “white butter.” A classic French sauce made by reducing white wine and shallots, then mounting cold butter in slowly. Silky, delicate, and slightly acidic. Used in our Crab Cakes.
Blanch
To briefly boil an ingredient, then immediately transfer to ice water to stop the cooking process. Preserves color, texture, and nutrients.
BOH
Back of House. All kitchen staff and kitchen operations, as distinct from FOH (Front of House).
Bordelaise
A rich, glossy French red wine sauce made with bone marrow, beef stock, shallots, and thyme. Named for the Bordeaux wine region. Used in our Filet Mignon.
Boursin
A soft, spreadable French cheese flavored with garlic and herbs. Melts beautifully into warm dishes. Used in our Goat Cheese Boursin Grits.
Braise
To cook slowly in a covered vessel with a small amount of liquid. Best for tough cuts with high collagen — the connective tissue breaks down and enriches the braising liquid. Used for our pulled pork shoulder.
C
Calabrian Chili
A fruity, medium-hot chili pepper from Calabria in southern Italy, typically packed in oil. Adds a slow, building heat and depth of flavor. Used in our Rigatoni.
Carpaccio
Thinly sliced or pounded raw meat or fish, dressed simply with oil, lemon, and seasoning. A cousin of tartare.
Chairman’s Reserve
A premium beef program hand-selected by Tyson Foods for exceptional marbling, tenderness, and flavor consistency. One of the most trusted beef programs in the industry. Used in our New York Strip.
Charcuterie
Prepared and cured meat products, traditionally pork-based (salami, prosciutto, pâté, rillettes). From the French “chair cuit” (cooked meat).
Cheshire Pork
A heritage breed of pig raised for flavor rather than yield — more marbling, deeper flavor, and significantly better eating quality than commodity pork. Raised on a natural diet and slaughtered at a mature age. Used in our Pork Chop.
Chiffonade
Thin ribbons of leafy greens or herbs, made by stacking leaves, rolling tightly, and slicing across.
Chimichurri
An Argentinian condiment made from parsley, oregano, garlic, red wine vinegar, and olive oil. Bright, acidic, and herbaceous. Used in our Steak Sandwich.
Confit
A preservation and cooking technique where food (typically duck or pork) is cooked low and slow, fully submerged in its own fat. Yields incredibly tender, rich results.
Cornichon
Small, tart French pickles made from gherkin cucumbers. A classic accompaniment to charcuterie and tartare. Used in our Steak Tartare.
Cover
One dining guest. “We did 180 covers tonight” means 180 guests were served.
Crudo
Italian for “raw.” Similar to carpaccio or tartare — raw fish or meat, typically dressed with citrus, olive oil, and flavorings.
Cured Egg Yolk
An egg yolk preserved in a mixture of salt and/or sugar until firm. Adds a rich, intensely savory note. Used as a garnish in our Steak Tartare.
D
Dead Plate
A fully plated dish that is ready to go to the table immediately. “I have a dead filet on the pass”. Run it immediately — do not let it sit.
Deglaze
To add liquid (wine, stock, or spirits) to a hot pan after searing, dissolving the caramelized fond stuck to the bottom. The foundation of a pan sauce.
Demi-Glace
A rich, intensely flavored brown sauce made by reducing veal stock with red wine until syrupy. Forms the base of many classical French sauces and adds deep umami to dishes.
Dijon Aioli
A mayonnaise-based sauce incorporating Dijon mustard for sharpness and acidity. Used in our Cubano Sliders.
Dupe
A duplicate of an order ticket. The kitchen and the server hold matching copies to ensure accuracy.
E
Emulsion
A stable mixture of two normally immiscible liquids — typically oil and water — held together by an emulsifier (egg yolk, mustard). Vinaigrette, hollandaise, béarnaise, and beurre blanc are all emulsions.
En Papillote
French for “in parchment.” Food sealed in a paper parcel and baked. Steams in its own moisture for a delicate result.
F
Fire
The command from the expeditor to begin cooking a dish. “Fire the salmon on table 7.” Timing everything correctly starts here.
Flip
To turn a table — seat new guests at a table where previous guests have just paid and left.
FOH
Front of House. All guest-facing staff and operations: servers, hosts, bartenders, and managers on the floor.
Fond
The browned, caramelized bits of protein and sugar stuck to the bottom of a pan after searing. Packed with flavor; the foundation of any great pan sauce. Always deglaze to capture it.
Fontina
A semi-soft Italian cow’s milk cheese with a mild, nutty flavor and outstanding melting properties. Used in our Tomato, Fontina & Basil Flatbread.
G
Garde Manger
The cold station in the kitchen. Responsible for salads, cold appetizers, charcuterie, and plating cold dishes.
Gastrique
A sweet and sour reduction of caramelized sugar and vinegar, sometimes with fruit. Used as a glaze or sauce component for rich meats and duck.
Gratin / Au Gratin
A dish finished under high heat with a browned, crusted top — typically achieved with cheese, breadcrumbs, or buttered crumbs.
H
Heritage Breed
An older, traditional livestock breed raised for flavor rather than commercial yield. Slower growth, higher fat content, and significantly better taste than commodity breeds. See: Cheshire Pork.
Hollandaise
A classic French emulsion sauce made from clarified butter, egg yolks, and lemon juice. Rich, buttery, and slightly acidic. Foundation of Eggs Benedict.
I
In the Weeds
To be overwhelmed, behind, or struggling to keep up during service. Communicate early — ask for help before you’re too deep.
J
Julienne
To cut food into thin, uniform matchstick strips, approximately 3mm × 3mm × 6cm.
Jumbo Lump Crab
The highest grade of crab meat: two large whole muscles from the swimmer fins of the blue crab. No filler, no shredding. Used in our Crab & Avocado and Crab Cakes.
Jus
The natural juices released from meat during resting. “Served with jus” means finished with reduced, concentrated cooking liquid.
L
Lardons
Small cubes of fatty pork belly or bacon, rendered for use as a flavor base or crispy garnish.
Louïe Salad
A classic American-style salad with a mayonnaise-based dressing incorporating chili sauce, relish, and herbs. Used in our Fried Green Tomatoes presentation.
M
Mignonette
A classic French condiment for raw oysters: red wine vinegar, minced shallots, and cracked black pepper. Served alongside on the half shell.
Mirepoix
The foundational flavor base of French cooking: diced onion, carrot, and celery in a 2:1:1 ratio. Used in stocks, braises, and sauces.
Mise en Place
French for “everything in its place.” The professional practice of preparing and organizing all ingredients, tools, and equipment before service begins. The most important discipline in a professional kitchen.
N
Nappe
The consistency at which a sauce coats the back of a spoon and holds a clean line when a finger is drawn across it. The target consistency for most classical sauces.
O
On the Fly
An item needed immediately, outside the normal sequence of orders. “I need one Caesar on the fly.” Use sparingly — it disrupts the kitchen’s flow.
P
Pan Sauce
A quick sauce built in the same pan used to sear protein, using the fond and a deglazing liquid (wine, stock, or spirits). Fast, flavorful, and elegant.
Ponzu
A Japanese condiment made with soy sauce, rice vinegar, and citrus juice (traditionally yuzu). Bright, salty, and umami-forward. Used in our Ponzu Cucumber Salad and True North Salmon.
POS
Point of Sale. The digital ordering and payment system used by the restaurant. All orders are entered here.
Pre-Shift
The staff briefing held before each service. Covers specials, 86’d items, large parties, and any operational notes. Mandatory attendance — this is how you know your menu.
R
Reduce / Reduction
To simmer a liquid until it evaporates and concentrates in flavor and viscosity. The foundation of sauce-making.
Remoulade
A French sauce based on mayonnaise with mustard, herbs, capers, and pickles. More complex and assertive than standard tartar sauce. Used in our Fried Green Tomatoes.
Render
To cook fatty meat slowly over low-to-medium heat, melting and releasing the fat. Creates crispy skin, crackling, or lardons.
Rock Shrimp
A small, firm shrimp with a hard shell resembling a lobster tail. Known for its sweet, delicate flavor. Used in our Fried Green Tomatoes and Thai Coconut Rock Shrimp.
Roux
A cooked mixture of equal parts flour and fat. The thickening agent for béchamel, veloute, and gumbo. Light roux for white sauces; dark roux for Cajun dishes.
S
Salsa Verde
Italian for “green sauce.” A vibrant, uncooked sauce of fresh parsley, capers, anchovies, garlic, and olive oil. Bright and herbaceous. Used in our Roasted Airline Chicken Breast.
Sauté
To cook food quickly in a small amount of fat over high heat, tossing or stirring frequently. From the French “sauter” (to jump).
Sauce au Poivre
See Au Poivre. A cream-based peppercorn sauce served with steak. Used in our New York Strip.
Sear
To cook the surface of meat at very high heat to develop a browned, flavorful crust via the Maillard reaction. It does not “seal in juices” — that is a myth. It creates flavor.
Settler
The last drink a guest orders before requesting the bill. Often a digestif, dessert wine, or after-dinner cocktail. A natural upsell opportunity.
Side Work
Pre- or post-service tasks assigned to FOH staff: restocking, rolling silverware, cleaning, and setup. Part of every server’s responsibility.
Succotash
A classic American dish of corn and shell beans (traditionally lima beans). A Southern staple. Used as the base for our Roasted Florida Snapper.
Sushi-Grade
Fish verified safe to consume raw, typically through controlled freezing that kills parasites. Always confirm with BOH. Used in our Yellowfin Tuna Tartare and Seared Yellowfin Tuna.
T
Tartare
A preparation of finely hand-chopped raw meat or fish, seasoned and dressed. Never blended or ground — texture is everything. Used in our Steak Tartare and Yellowfin Tuna Tartare.
Togarashi
A Japanese seven-spice blend (shichimi togarashi) containing chili, orange peel, sesame, ginger, seaweed, and Sichuan pepper. Adds layered heat and complexity. Used in our Summer Corn Soup.
True North Salmon
A premium Atlantic salmon brand sustainably farmed in the cold, clean waters of New Brunswick, Canada. Superior fat content and flavor consistency. Used in our Ginger-Soy Salmon and salad add-on.
Two-Top / Four-Top
Restaurant shorthand for a table seating two or four guests. “I’ve got three four-tops right now.”
U
Upsell
To suggest a more premium option, addition, or experience. Not pushy — it’s sharing genuine knowledge. “Would you like to add the jumbo lump crab to your salad?” The best upsell feels like a recommendation, not a sales pitch.
V
Vinaigrette
A classic emulsion dressing of oil and acid (vinegar or citrus), typically in a 3:1 ratio. Seasoned to taste. The foundation of most of our salad dressings.
W
Walk-In
The large refrigeration unit in the kitchen. “It’s in the walk-in.” Also used as a verb: “Walk it in” (bring it up from the cooler).