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OutBack Stack
Server Menu Study Guide
| Question | Answer |
|---|---|
| A colossal onion breaded and deep fried. Served with a mayonnaise horseradish sauce. | Bloomin' Onion aka = Bloom |
| Grilled chicken Breast, Bacon, honey mustard sauce, sauteed mushrooms, monterey jack and chedder cheese in a flour tortilla, grilled to a chrispy perfection. served with honey mustard for dipping. | Alice Springs Chicken Quesadillas aka = Que Alice |
| One pound of fresh chicken wings breaded & deep-fried, served with celery & homemade blue cheese dressing. | Kookaburra Wings aka = Wings |
| Homemade seasoned French-fries, made fresh daily with Idaho potatoes, topped with Monterey Jack and Cheddar cheese & bacon. Served with spicy ranch dressing. | Aussie Cheese Fries aka = Cheese |
| Sashimi-style Yellow Fin tuna, spice rubbed and seared. Served with sides of soy dressing and wasabi vinaigrette. (Served cold) | Ahi Tuna aka = Ahi app |
| Six large shrimp sprinkled with seasonings and delicately grilled. Served with homemade remoulade sauce and a lemon wedge. Served atop a Romaine spear. | Grilled Shrimp on the barbie aka = GSB |
| Six large Prawns dipped in beer batter and coconut then fried. Served with Creole marmalade sauce. | Gold Coast Coconut Shrimp aka = CoCo |
| The boomin' Onion is a signature aboriginal Aussie-tizer. How would you in your own words describe it to your table? | Huge, golden Breaded, onion. Served with homemade Horse Radish sauce |
| Name the Sussie-Tizers that are available in full and half portions. | Seared Ahi Tuna, Aussie cheese Fries,and Alice springs chicken Quesadillas |
| If A customer orders our kookaburra wings, what question do we need to ask them? | How would you like your wings prepared hot, medium, or mild? |
| Tender slices seared(2)3oz pieces of filet tenderloin with a cool, crisp wedge of fresh Iceberg lettuce,Bluecheese dressing, grape tomatoes,redonion,bacon,and bluecheese crumbles,drizled with sweet Balsomic glaze.(served medium unless requested otherwise) | Classic Filet Wedge salad aka = Filet Wedge |
| A)Five seasoned & grilled shrimp atop a bed of traditional Ceasar salad. B) 8 oz grilled chicken breast served on top of a generous portion of our traditional Ceasar salad | Shrimp or chicken Cesar Salad aka = (Shrimp C-Sal) or (Chx Sal 8oz) |
| A generous Scoop of homemade chicken salad, made from fresh chicken breast,with toasted almonds,served on a bed of mixed greens,monterey and cheddar cheese,diced egg,bacon,tomatoes and homemade croutons. Served with choice of homemade dressing. | Queensland Salad aka = Q Sal |
| A bowl of our homemade walkabout soup of the day and any signature side salads. | Soup N Salad aka = used Abbreviation for salad and soup that customer chooses |
| Homemade creamy baked potato soup topped with bacon, chives, montery Jack & cheddar cheese. | Baked Potato Soup aka = Cup/pot or Bowl/pot |
| What is special about our salad dressings and our soups? | They are homemade from scratch everyday |
| Our Queensland Salad is topped with homemade what? If a customer doesn't want chicken salad what would you suggest? | Homemade chicken salad; substitute for a grilled chicken breast |
| f the three Fresh, Bountiful salads listed above, which salads come with the dressing already on the salad? Can the customer get the dressing on the side if hey prefer? | The chicken or shrimp Caesar salad and the classic Filet tenderloin Wedge salad already have the dressings on them. Yes |
| A full or half rack of Baby Back pork ribs seasoned, smoked and brushed with BBQ sauce. Served with a side of Aussie fries. | Baby Back Ribs aka = Ribs / 1/2 Ribs |
| An 8-oz Grilled chicken breast smothered in honey mustard, bacon, spicy mushrooms, and monterey jack and cheddar cheese. Served with a side of honey mustard and Aussie fries. | Alice Springs Chicken aka = Alice |
| 8-oz flame broiled chicken breast served with a side of BBQ sauce and fresh seasonal vegetables. | Grilled chicken on the Barbie Chicken aka = chicken |
| Description: Fettuccine Alfredo with a Parmesan cream sauce. May be served with 2 of the following: (5 oz. grilled chicken breast, 5 grilled shrimp, 4 grilled scallops) | No Rules Parmesan Pasta Abbrev: NR Pasta- Chicken, Scallops, Shrimp (and combos) |
| Sliced 6 oz., slow-roasted pork tenderloin drizzled with a sweet and spicy apricot-chili glaze and topped with a crunchy crumb. (cornflakes & sugar) Served with mashed potatoes and fresh green beans. (Served Med. to Med.-Well) | Sweet Glazed Roasted Pork Tenderloin |
| 12-oz. of rack of lamb served with Cabernet sauce, imported from New Zealand, seasoned and on the grill. (Chops on request). Served with roasted garlic mashed potatoes and fresh seasonal veggies. Mint Jelly served upon request. | Rack of Lamb Abbrev.: Rack 12oz. |
| Description: Sliced 6-oz. Filet Tenderloin seasoned, seared, and slow-roasted for tenderness then sliced and drizzled with a delicious port wine mushroom sauce. Served with roasted garlic mashed potatoes and fresh seasonal veggies. | Roasted Filet with Port Wine Sauce Abbrev.: Roast Filet Port |
| Description: Flavorful sliced 8 oz. New York Strip Steak encrusted with cracked black pepper and topped with brandy cream sauce. (Corbel Brandy used). Served with golden potato wedges. | Savory Pepper Mill Steak Abbrev.: Pepper Strip 8 oz. |
| What question do you always ask a customer after they order one of the Outback Favorites? | Would you like to add a cup of soup or a salad today? |
| What if a customer does not want the side that is listed on the menu? | We have a NO Rules approach, so they can choose any other side or a soup/salad in place of the side listed on the menu. |
| Which of the Outback Favorites do you need to ask the customer for a temperature on? | Rack of Lamb, Peper Mill Steak, Prime Rib |
| The Pork Tenderloin is cooked to what doneness? The Filet Tenderloin is cooked to what doneness? | Pork Tenderloin- Med. to Med. Well Filet Tenderloin- Med to Med. Rare |
| How long should it take for an entree to hit the table from the time the customer orders it? | 12-14 minutes |
| Description: 7 oz or 9 oz. USDA Center-cut tenderloin (less marbling & fork Tender) | Victoria's Center Cut Filet Abbrev.: Filet 7 oz/ Filet 9 oz |
| Description: Panko bread crumbs blended with Blue cheese and butter served atop your filet. | Blue Cheese Crumb Abbrev.: W/BC |
| Description: Garlic Pepper seasoned Panko bread crumbs with horseradish and butter atop your filet. | Horseradish Crumb Abbrev.:; W/HR |
| Description: 6 oz, 9 oz, or 12 oz., center cut Sirloin (our best value and most popular steak) | Outback Signature Steaks:Outback Special Abbrev: Sirloin 6 oz/ Sirloin 9 oz,/ Sirloin 12 oz |
| Description: 14 oz Ribeye steak (has more marbling for a more flavorful steak) | Outback Signature Steaks: Ribeye |
| Description: 9 oz Sirloin marinated, seasoned, then chargrilled and finished with a sweet, tangy teriyaki glaze. Served with your choice of 2 sides. | Outback Signature Steak: Teriyaki Marinated Sirloin Abbrev.: Teri Sirloin 9 oz |
| Description: 14 oz center cut New York Strip (has more muscle for flavor.) | Outback Signature Steak: New York Strip Abbrev.: Strip 14 oz |
| Description: 8, 12, or 16 oz slice of slow roasted Prime Rib served with a side of Aus Jus. | Outback Signature Steak: Prime Rib Abbrev.: 8 oz, 12 oz, 16 oz. |
| Description: 20 oz Porterhouse (half is a strip, other half is a filet.) | Outback Signature Steak: The Melbourne Abbrev.: Porter 20 oz |
| Describe how we cook all our steaks except the Terikayki Marinated Sirloin. | We seasoned and sear our steaks on a flat top grill to lock in the juices. They are seasoned with 17 different seasonings. |
| Describe how the Teriyaki Marinated Sirloin is cooked. | They are cooked over a open flame. |
| How would you describe Prime Rib to your customers? | Our Prime Rib is slow oven roasted and sliced to order. Temperature is based off of texture and color. |
Created by:
Ai Renki
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