📝 ESL Lesson 4: Entrees—The Main Event

Focus: Premium Meat Weights, Seafood Ingredients, and Clear Pronunciation.

🥩 PART 1: The Butcher's Block

• NY Strip Steak & Frites: 10oz Prime Cut Black Angus. Served with skinny fries and choice of Bordelaise or Au Poivre sauce. Garnish: Garlic herbed butter and salt flakes.

• Grilled Filet Mignon: 8oz Black Angus (Creekstone Farm). Served with garlic confit, sautéed spinach, and Au Poivre sauce. Garnish: Herbed butter and sea salt.

• Braised Short Ribs: 7oz portion braised overnight. Served over potato purée infused with aged blue cheese and heirloom carrots. Garnish: Crispy potato and chives.

• Pressed Young Chicken: 14-16oz organic chicken. Served with cauliflower purée, braised leeks, and oyster mushrooms. Garnish: Champagne Gastrique and lemon.

• Double Cut Pork Chop: 16oz British Breed. Served over mustard greens and Peruvian potatoes. Garnish: Crispy shiitake mushrooms.

🐟 PART 2: Seafood & Pasta

• Seafood Chitarra: 6oz fresh spaghetti with 3pc shrimp (U-15) and 4pc Manilla clams in lemon white wine sauce with Calabrian chilis. Garnish: Parmesan.

• Grilled Scottish Salmon: 7oz butterfly-cut blackened salmon. Served with a grilled romaine heart and Sage Miso Butter. Garnish: Chives and lemon.

• Mediterranean Sea Bass: 8oz skin-on fillet with fennel purée and caramelized apple-saffron chutney. Garnish: Sorrel.

• Zucchini Verde: Zucchini and squash "linguini" with English peas and jumbo asparagus in a spicy basil pesto. Garnish: Parmesan.

🗣️ American Phonetics Guide

Word / Term Phonetic Pronunciation
Chitarra /ki-TAHR-rah/
Bordelaise /ˌbɔːrdəˈLEIZ/
Au Poivre /oʊ-ˈPWAH-vruh/
Gastrique /ɡæˈSTREEK/
Chutney /ˈCHUT-nee/
Sorrel /ˈSOR-əl/

📝 Entree Knowledge Check

Type your answers in the boxes below. Spelling counts!

1. The Grilled NY Strip is a Prime Cut of Black Angus.
2. Our 8oz Filet Mignon comes from Farm.
3. The Short Ribs are braised in red wine.
4. The Chicken is finished with a Gastrique.
5. The Seafood Chitarra uses fresh pasta.
6. The Salmon is topped with Miso Butter.
7. Chitarra heat comes from chilis.
 

🍣 Sandwich & Sushi Challenge

Fill in the blanks with the correct menu terms!

1. Our burger buns are made of which is a rich, buttery French bread.

2. The beef in our hot dog is known for its high fat content and tenderness.

3. is the creamy Italian cheese used on the Dry Aged Burger.

4. In sushi, is fish served over a small ball of rice.

5. is the Japanese name for Yellowtail fish.

 

📖 Lesson 4: Entree Study List

• NY Strip: 10oz Prime Cut Black Angus.

• Filet Mignon: 8oz cut from Creekstone Farm.

• Short Ribs: Braised overnight with blue cheese potato purée.

• Chicken: Served with a Champagne Gastrique reduction.

• Sea Bass: Paired with Apple Saffron Chutney.

• Zucchini Verde: Spicy Basil Pesto and Calabrian chilis.

🗣️ Lesson 4 Pronunciation

Word Sounds Like...
Bordelaise /bor-de-LEIZ/
Chitarra /ki-TAHR-rah/

📖 Lesson 5: Sandwich & Sushi Study List

• Dry Aged Burger: Brioche bun, Burrata cheese, Balsamic reduction.

• Wagyu Hot Dog: Snake River Farm (High-quality marbled beef).

• Fried Chicken: Balsamic marinated tomatoes and Basil Pesto.

• Nigiri: Sliced fish over a small ball of rice.

• Hamachi: The menu name for Yellowtail fish.

• Sashimi: Sliced raw fish served without rice.

🗣️ Lesson 5 Pronunciation

Word Sounds Like...
Brioche /bree-OHSH/
Wagyu /WAH-gyoo/
Nigiri /nee-GEE-ree/

🥪 Sandwich & Sushi Challenge

Test your knowledge of Lesson 5!

1. The Dry Aged Burger features creamy cheese.

2. Our Wagyu Hot Dog comes from River Farm.

3. The Fried Chicken Sandwich has tomatoes marinated in vinegar.

4. In sushi terminology, means fish served over rice balls.

5. is the menu name for Yellowtail.