1. Montis Standards and Specs

• This presentation contains our complete menu and proper plate appearance shots

If a plate is not correct, REFUSE to take it out of the kitchen!

Do not change standards without authorization from the General Manager

Our quality must be consistent, every time

2. Montis Standards and Specs 2

Steaks and chops are seasoned with salt, pepper and garlic unless a customer requests them plain. No MSG is used!

Become an expert on our menu items--it will make you more effective at upselling by giving you credibility with the guest!

If you need information that is not presented here, ask! We want you to know as much as possible about the food we serve.

3. SteaksHow to recognize the basic cuts of beef served at Montis 4. Diagram of a Side of Beef 5. Beef Quality Grading USDA beef quality grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Grading is voluntary, not all carcasses are quality graded. Packers may apply their own "house brand" to merchandise their beef. Carcasses merchandised as ungraded beef usually are those that do not grade Choice or Prime. They generally are termed "No Roll" beef by the industry, because a grade stamp has not been rolled on the carcass.Montis uses choice steak cuts and commercial tenders (filet) 6. Tenderloin Montis uses the entire Tenderloin for filet steaks. Trim pieces are used for hamburgers and tip meat 7. Filet -- from Tenderloin Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor. Montis serves center cut filet steaks, but we also use large pieces from the butt and tail ends as steaks, so shapes may vary--but meat quality is the same 8. Short Loin

Short Loin

Steak Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times.

Note position of Tenderloin in middle

9. Porterhouse

Cut from the rear end of the short loin. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip.

10. Cubed Steak

Cubed steak is made by mechanically grinding together chunks of filet and sirloin tip meat that are set aside when trimming steak cuts to the correct size

11. If You Order Your Steak... VERY RARE--Red and Cold in the Center 12. If You Order Your Steak... RARE--Red and Cool in the Center 13. If You Order Your Steak... MEDIUM RARE--Red and warm in the Center 14. If You Order Your Steak... MEDIUM--Pink and Hot in the Center 15. If You Order Your Steak... WELL DONE--Broiled Throughout We are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 16. If You Order Your Steak... VERY WELL DONE--Broiled Throughout We are not responsible for taste or texture on "Well Done" or "Extra Well Done" steak. 17. Lunch Menu Lunch Menu served only from 11 a.m. to 3 p.m. The first five items are the classic Montis Quick Business Lunch items from our earliest menus. Many of our frequent guestswill order these by number, so be sure you know which is which. 18. #1.Ground Sirloin Steak Sandwich Monti's fresh ground beef sirloin broiled, on cheese toast w/slice of cheese. Choice of French fries or spaghetti. 11" Round Plate 5 oz. Ground Sirloin Choice of Side 2 Slices of Cheese Bread 1 Slice of American Cheese 2 Strips of Bacon (Optional) Romaine Lettuce, Tomato Slice and Dill Pickle Spear 19. #2.Cubed Sirloin Steak Sandwich 11" Round Plate 5 oz. Cube Steak Choice of Side 1 Slice of American Cheese 2 Slices of Cheese Bread 2 Strips of Bacon (Optional) Romaine Lettuce, Tomato Slice and Dill Pickle Spear 20. #3 7 oz. Prime Rib

Choice of baked potato, French fries or spaghetti.

21. #4 Casa Burger

1/2 lb. with lettuce, onion and pickles. Choice of French fries or onion rings. Options: Add Cheese orChili

22. #5 Filet Mignon Steak (Lunch)

Open-faced sandwich on cheese toast w/lettuce and tomato.

11" Round Plate 5 oz. Filet Mignon Cut 1 Slice Cheese Bread Choice of Side Romaine Lettuce and Tomato Slice 23. Pork Chop -- Lunch Pork Chop (Lunch) 11" Round Plate 1 - 6 oz. Pork Chop Choice of Side Romaine Lettuce and Tomato Slice 1 Slice of Cheese Bread 2 oz. Applesauce 24. 1/2 Order of Baby Back BBQ Pork Ribs

Choice of French fries, baked potato or spaghetti.

Bring guest an extra bone plate and either wet naps or a moistened napkin 25. Grilled Fish Filet

Choice of baked potato, rice or vegetables.

Grilled Fish Filet 11" Round Plate 4 oz. Grilled Whitefish (may be pollack, tilapia or other, depending on mkt availability) Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge 26. BBQ Beef Sandwich

Tender pieces of choice prime rib simmered with BBQ sauce

11" Round Plate 8 oz. BBQ Beef 1 - 4" Hamburger Bun Choice of Side Romaine Lettuce, Tomato Slice and Dill Pickle Spear 27. French Dip Sandwich 11 plate 7 oz shaved prime rib 2 slices swiss cheese French roll 2 oz aujus French Fries UPSELL: Mushrooms and/or Onions 28. Club Sandwich

With turkey, bacon, ham, lettuce tomato and mayonnaise on white or wheat bread.

Club Sandwich 11" Round Plate 3 Slices ofWhite or Wheat Toast 2 oz. Sliced Smoked Turkey 2 oz. Sliced Ham 2 ea. Slices American Cheese 3 Strips of Bacon Mayonnaise 4 ea. Tomato Slices 2 ea. Romaine Leaf Choice of Side 29. Fish Sandwich (beer-battered) 11" Round Plate 2 - 2 oz beer-battered cod filets 1 - 4" Hamburger Bun Choice of Side Romaine Lettuce and 2 Tomato Slices Tartar Sauce Lemon Wedge 30. Fish and Chips 31. Seasoned Boneless Breast of Chicken Sandwich

On whole wheat bun. Choice of vegetables or French fries. Cottage cheese may be substituted for French fries or vegetables.

11" Round Plate 6 oz. Chicken Breast 4" Wheat Bun Choice of Side Romaine Lettuce, Tomato Slice and Dill Pickle Slice 32. Deli Style Sandwiches

Sliced Turkey, Sliced Ham or Chicken Salad on choice of white or wheat bread.

11" Round Plate 2 Slices Wheat Toast 6 oz. Sliced Turkey or Ham 3 Tomato Slices Romaine Leaf Choice of Side 33. B.L.T.

Bacon, lettuce and tomato on wheat toast.

11" Round Plate 2 Slices Wheat Toast6 Strips of Bacon 3 Tomato Slices Romaine Leaf Choice of Side 34. Oriental Chicken Salad

Fresh greens, fried chicken breast and our sweet vinaigrette.

Oriental Chicken Salad11" Round Plate 3 Cups Cut Romaine Lettuce 2 oz. Crispy Chow Mein Noodles 1 oz. Toasted Almonds4 Chicken Strips (Dinner) 2 Chicken Strips (Lunch) 2 oz. Red Cabbage 35. Shrimp Salad

Shrimp, sliced egg on bed of lettuce. Choice of diet salad dressing, crackers

11" Round Plate 2 Cups Lettuce Mix 6 ea. 31 Count Shrimp (1/2 oz avg wt each) 1 ea. Cherry Tomato 1 ea. Hard Boiled Egg Quartered 2 oz. Choice of Dressing 36. Classic Caesar Salad Caesar SaladCaesar Salad with Chicken 11" Round Plate 3 Cups Cut Romaine 2 oz. Caesar Dressing 10 - 12 Large Croutons 2 oz. Shredded Parmesan Cheese 6 oz. Baked Chicken Breast (cut 1/2" X 1/2") 37. Classic Caesar Salad (Small)

Crisp romaine lettuce with croutons, grated parmesan cheese and our dressing.

Small Caesar Salad9" Glass Plate 2 Cups Chopped Romaine Lettuce 1/2 Cup Homestyle Croutons 1 oz. Shredded Parmesan Cheese 2 oz. Caesar Dressing 38. Soup Cupor Bowl

Chicken Noodle Supreme or Deluxe Vegetable Mix

9" Soup Bowl 11" Round Plate Underliner 10 oz. Choice of Soup (Chicken Noodle or Vegetable) Soup Spoon 2 Packages of Crackers Cup of Soup Saucer and Soup Cup 8 oz. Chicken Noodle or Vegetable Soup Soup Spoon 39. Chef's Salad 11" Oval Plate 2 Cups Lettuce Mix 3 oz. Julienne Ham 3 oz. Julienne Turkey 2 oz. Julienne Cheddar Cheese 2 oz. Julienne Swiss Cheese 1 Tomato Quartered 1 Egg Quartered Choice of Dressing 40. Cobb Salad Diced turkey, bacon, tomato and crumbled Roquefort cheese.11" Oval Plate 2 Cups Lettuce Mix 3 oz. Diced Turkey Breast 3 oz. Diced Tomato 2 oz. Shredded Cheddar Cheese 1 Egg Chopped 2 oz. Chopped Bacon 2 oz. Roquefort Crumbled Choice of Dressing 41. Taco Salad - Chicken or Beef Taco SaladLUNCH ONLY(Chicken or Beef) 12 " Round Plate 12 " Tortilla (fried in shell mold) 3 Cups Lettuce Mix 8 oz. Chili Mix or 8 oz. Diced Chicken Breast 4 oz black beans 2 oz. Diced Tomato 2 oz. Shredded Cheddar Cheese # 16 Scoop Sour Cream 2 oz. Salsa 8 Sliced Jalapenos Garnished with Chopped Green Onion 42. Child Grilled Cheese

11" Round Plate 2 Slices Texas Toast 2 Slices American Cheese Lettuce, Tomato, Pickle Choice of Side (Onion rings, FF)

43. Roman Bread Two pieces per customer (when included with dinner) 10" Oval Red Basket 1 Large Square Napkin 8 Pieces of Cut Roman Bread (when purchased ala carte) 2 oz. Cup of Butter Blend A MONTI family recipe from Italy 44. Large Filet Mignon, 10 oz.11" Round Plate 10 - 11 oz. Filet Mignon 3 oz. Fresh Vegetables Choice of Side 45. Rib Eye Steak 14 oz 14 oz choice rib eye 11" Round Plate 3 oz. Fresh Vegetables Choice of Side Rib Eye steak is cut from the same area as the prime rib, but is broiled instead of slow-cooked 46. Filet Mignon, 7 oz.Filet Mignon 11" Round Plate 7 oz. Filet Mignon Cut 3 oz. Fresh Vegetable Choice of Side 47. Large Top Sirloin, 11 oz.11" Round Plate 10 - 11 oz. Sirloin Cut 3 oz. Fresh Vegetables Choice of Side Order 48. Top Sirloin, 7 oz.

11" Round Plate 7 oz. sirloin Cut 3 oz. Fresh Vegetable Choice of Side

49. Special Cut Sirloin, 16 oz.Sometimes called a Baseball Cut 11" Round Plate 16 oz. Sirloin Cut 3 oz. Fresh Vegetable Choice of Side 50. Steak for Two (Sirloin), 32 oz.

Includes two salads and two sides

51. Porterhouse

Insert new plated photo

52. Roast Prime Rib of Beef, 8 oz.

Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves

11" Round Plate 8 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish 53. Lg Roast Prime Rib, 11 oz.

Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves

11" Round Plate 11 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish 54. King Cut Prime Rib, 16 oz.

Slow cooked in moist heat, seasoned with garlic, rosemary and bay leaves

11" Round Plate 16 oz. Prime Rib Cut 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 2 oz. Creamy Horseradish 55. New York Strip Steak, 11 oz.New York Strip Steak 11" Round Plate 11 oz. NY Strip 3 oz. Fresh Vegetables Choice of Side 56. Hunter Beef

(Filet mignon tips with a tangy sauce over wild rice pilaf)

Hunter Beef 11" Round Plate 8 oz. Rice Garden Blend 9 oz. Beef Tips (sirloin and/or filet pieces) 8 oz. Hunter Sauce 57. Ground Sirloin Steak11" Round Plate 10 oz. Sirloin Burger 3 oz. Fresh Vegetable Choice of Side 58. Fajitas: Beef 59. Fajitas: Chicken 60. Fajita Platter Vegetable Only 61. Pork Chop Dinner (2 pork chops)

We use thin center-cut chops

11" Round Plate 2 - 6 oz. Seasoned Pork Chops 3 oz. Fresh Vegetables Choice of Side 2 oz. Applesauce 62. Beef Kabob Dinner11" Round Plate 2 Kabobs with Tomato, Onion, Mushroom and Pepper Each Kabob weighs 8oz, with 6 oz of tip meat 3 oz. Fresh Vegetables Choice of Side 2 oz. Aujus 63. BBQ Baby Back Pork Ribs(Half Order Avail.) BBQ Baby Back Pork Ribs Full rack= 14 to 16 ribs 11" Round Plate 1 1/2 # Pork Ribs (24 oz) 4 oz. BBQ Sauce 3 oz. Fresh Vegetables Choice of Side Ribs we purchase are Baby 1&1/2 Down spec for tenderness; larger ribs are too tough 64. BBQ Baby Back Pork Ribs(Half Order) BBQ Baby Back Pork Ribs Half Order 7 to 9 ribs 11" Round Plate 3/4 # BBQ Ribs 3 oz. BBQ Sauce 3 oz. Fresh Vegetables Choice of Side Bring bone plate and wet naps or moistened napkin 65. Baked Chicken (one-half) seasoned(Seasoned or BBQ) 11" Round Plate Half Chicken with bones, oven roasted average weight 14 oz 3 oz. BBQ Sauce 3 oz. Fresh Vegetable Choice of Side 66. Roasted Chicken Breast Filets (two). Teriyaki, BBQ or seasoned11" Round Plate 2 - 6 oz. Chicken Breast 2 oz. Teriyaki 3 oz. Fresh Vegetable Choice of Side 67. Southwest Chicken

(chicken breast, black beans, melted pepperjack cheese and salsa over rice with tortilla)

11"Round plate 6 oz. Wild Rice Garden Blend 8 oz. Chicken Breast 4 oz. Black Beans 2 oz. Pepper Jack Cheese 1-12 oz. Tortilla 2 oz. Salsa 68. Spaghetti and Meatballs

(served with salad and Roman bread)

or Spaghetti and Marinara Sauce (served with salad and Roman bread)

9" Soup Bowl and 11" Underliner Plate 10 oz. Spaghetti Noodles 2 - 2 oz. Meatballs 6 oz. Meat Sauce 1 Cheese Bread (Cut Diagonally) Marinara= meatless tomato sauce 69. Casa Burger, 1/2 lb.Casa Burger 11" Round Plate 8 oz. Ground Steak 5" sesame Bun 1 Slice of American Cheese (Optional) 2 Slices of Bacon (Optional) Choice of Side Romaine Lettuce, Tomato Slice, Red Onion Slice 70. Lobster Tail (Market price)Lobster Tail 11" Round Plate 10 to 12 oz. warm water South American Lobster Tail 3 oz. Fresh Vegetables Choice of Side 2 oz. Melted Butter 1 Lemon Wedge 71. Crab Legs Market price16 oz Alaskan king crab legs 3 0z vegetables Choice of side 2 oz drawn butter Serve w/ Crab Crackers and seafood fork Bring extra dinner plate for used shells, and after offer either wet cloth napkin or wet naps 72. Baked Filet of CodBaked Filet of Cod 11" Round Plate 8 oz. Cod Filet(from prime loin, paprika for color) 3 oz. Fresh Vegetable Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge Baked in butter unless guest requests plain 73. Orange Roughy11" Round Plate 8 oz. Roughy Filet (oven baked, withpaprika seasoning) 2 ea. Red Pepper Slices 3 oz. Fresh Vegetables Choice of Side 2 oz. Tarter Sauce 1 Lemon Wedge Cooked in butter unless guest requests otherwise 74. Fried Shrimp 11.95Fried Shrimp Dinner 11" Round Plate 6 - 16/20 Count Fried Shrimp 3 oz. Fresh Vegetables Choice of Side 2 oz. Cocktail Sauce 1 Lemon Wedge 75. Fried Seafood Plate

(batter-dipped fish filet, fried shrimp and sea scallops)

11" Round Plate 3 - 16/20 Fried Shrimp 1 - 2 oz. Fried codfish 4 - Fried Scallops 3 oz 3 oz. Fresh Vegetables Choice of Side 2 oz. Cocktail Sauce 2 oz. Tarter Sauce 1 - Lemon Wedge 76. Fresh Lobster Tail and 6 1/2 oz. Sirloin Market Price

6 to 8 oz warm water South American lobster tail

77. Alaskan King Crab and 7 oz. SirloinAlaskan King Crab Legs and Sirloin 13" Oval Platter 8 oz. Crab Legs 7 oz. Sirloin Steak 3 oz. Fresh Vegetables Choice of Side 2 oz. Melted Butter 78. Seared Ahi Tuna 79. French Fries (side) 7" Round Plate 6 oz. French Fries 80. Side Plate of Rice 7" Round Plate 6 oz. Rice Garden Blend (mushrooms, celery, green & red bell pepper 81. Spaghetti (side) 7" Round Plate 6 oz. Cooked Spaghetti4 oz. Meat Sauce 82. Shrimp Cocktail 6" parfait glass with ice 6 ea. 31 Count Shrimp (.5 oz per shrimp) Seafood fork in Lemon Wedge 2 oz. Cocktail Sauce 9" Glass Plate 2 Cracker Packets 83. Fried Calamari 9" Round Bowl 6 oz. Fried Calamari Romaine Leaf Lemon Wedge 2 oz. Cocktail Sauce 84. Boneless Chicken Tenders 11" Round Plate Romaine Leaf 5 ea. Chicken Tenders 1&3/4 oz each tender 2 oz. Choice of Sauce (BBQ, Ranch, Honey Mustard) 85. Baked Potato 7" Round Plate 1 - 80 Count Russet Potato 86. Combo Platter 12" Round Plate 3 ea. Poppers 3 ea. Mozzarella Sticks 4 ea. Onion Rings 6 ea. Zucchini Slices 6 ea. Breaded Mushrooms Romaine Leaf 2 oz. Ranch Dressing 2 oz. Maranara Sauce 87. Onion Rings (side) 9" Round Bowl 12 ea. Beer-battered Onion Rings, 5/8 thickness Romaine Leaf 2 oz. Ranch Dressing 88. Garlic Toast Garlic Toast 7" Round Plate 2 ea. Slices of Cheese Bread Sprinkle of Garlic Powder 89. Mozzarella Cheese Sticks 9" Round Bowl 6 ea. 1 oz Cheese Sticks Romaine Leaf 2 oz. Maranara 90. Sauteed Fresh Mushrooms 7" Round Plate 6 oz. Sliced Mushrooms 2 oz. Margerine 91. Breaded Mushrooms

9" Soup Bowl Romaine Leaf 6 oz. Fried Mushrooms 2 oz. Ranch Dressing

92. Zucchini Slices 9" Round Bowl 6 oz. Zucchini Slices Romaine Leaf 2 oz. Ranch Dressing 93. Jalapeno Poppers 9" Round Bowl 6 ea. Fried Poppers Romaine Leaf 2 oz. Ranch Dressing 94. Sauteed / Grilled Onions 7" Round Plate 5 oz. Sliced Yellow Onion 2 oz. Margerine 95. Chicken Quesadilla 12" Round Plate 12" Tortilla 4 oz. shredded Pepper Jack Cheese 3 oz. Pico de gallo 6 oz. Diced Chicken Breast 2 oz. Margerine 2 oz. Salsa 2 oz. Sour Cream and Chives Sprinkle a portion of chives on top for appearance 96. Potato Skins

11" Round Plate 6 Hollowed Potato Skins 3 oz. Grated Cheddar Cheese 4 oz. Chopped Bacon Romaine Leaf 2 oz. Sour Cream and Chives Garnish with Chopped Green Onion

97. Chicken Wings 9" Round Bowl 12 ea. Chicken Wings Heated in fryer and shaken with 1871 sauce Romaine Leaf 2 oz. Ranch Dressing Options at guest request: Sauce on side BBQ sauce 98. Dinner Salad 9" Glass Plate 2 Cups Lettuce Mix (50% romaine/iceberg mix plus spring mix for variety) 10-12 Croutons 1 Cherry Tomato 2 oz. Choice of Dressing 99. Nachos (Beef or Chicken) 13" Oval Platter 5 oz. Tri-Color Tortilla Chips 8 oz. Chili beef or 8oz diced chicken 3 oz black beans 4 oz. Cheese Mix (Cheddar and Jalapeno Jack) 3 oz. Diced Tomato 12 ea. Sliced Jalapenos # 16 Scoop Sour Cream Garnished with Chopped Green Onions 100. Hayden C. Hayden Sauteed Vegetables (hot!) 7 oz mixed vegetables: Red onion fresh sliced jalapenos mushrooms celery red & green bell pepper Sauteed on broiler 101. New Menu Items Coming soon to our menu are the following items: 102. Oriental Wrap 103. Chicken Caesar Wrap 104. French Dip Sandwich 105. French Dip Wrap 106. Roquefort Burger 107. Grilled Vegetable Focaccia Sandwich 108. Smokin Roman Sandwich 109. Spinach Dip 110. Crme Brulee 111. Sunny Field Chicken 112. Childrens Menu

Age 10 and under

Salad, cup of soup or ice cream are each available for a smallcharge (see menu)

Not available for takeout

Always check high chairs and booster chairs to be sure they are clean and safe

113. A Childs Sirloin

5 oz Sirloin steak

French fries

114. B Chicken Burger

5 oz ground chicken

French fries

115. C Hamburger

With or without cheese

French fries

116. D Deep Fried Fish

2 - 2 oz Cod filets

French Fries

117. E Hamburger Steak

8 oz ground sirloin (same as Casa burger patty)

French fries

118. F Childs Spaghetti

6 oz spaghetti noodles

8 oz meat sauce

Meatballs available at extra charge: 2-2 oz meatballs