SPUR MAIN MEALS - CONTENTS

Grill Section Study Notes 1

Product Weights 2

Steaks and Grills: Notes 3

LEGENDARY STEAKS 4

Cheese & Chilli New York Steak 4

Cheesy Mustard Aged Rump 4

Manhattan Strip Sirloin (This basically used to be the ladies sirloin or Ranch sirloin) 4

Chargrilled Rump (This basically used to be the ladies or Club rump) 4

Spur Fillet (This basically used to be ladies fillet or fillet grande) 4

Spur T-Bone 5

Pepper Fillet 5

Lazy-Aged Steak 5

SPUR FAVOURITES (Grills) 5

Slimmer’s Steak 5

Cheddamelt Steak 5

Gammon Steak (Smoked Pork steak) 5

RIBS & SIZZLING COMBO GRILLS 6

Spur Spar Ribs 6

SPUR HICKORY-SMOKED RIBS 6

Rib ‘n Chicken 6

Lamb Chops 6

Espetada 6

Surf ‘n Turf 6

Hot Rocks 7

Hot Rocks – Study Notes 7

Sauces 8

Steak Sauces 8

Other Dressings, Toppings & Sauces 8

Salad Valley 9

Burgers 10

Spur Burger 10

Cheese Burger 10

Hawaiian Burger 10

Goodie Burger 10

Guacamole Burger 10

Chicken Burger 10

Cheesy Mustard Burger 10

Jalapeno Relish Burger 10

Rib Burger 10

Salad Burger 11

Vegetarian Burger 11

Cheddamelt Burger 11

Double Burger 11

Sauce Double Burger 11

Steak Roll 11

CHICKEN, SCHNITZELS & FISH 12

BBQ Chicken Breasts 12

Chicken Kebab 12

Half Ranch Chicken 12

Chicken Cordon Bleu 12

Spur Schnitzel 12

Cheddamelt Schnitzel 12

Hake & Chips 13

Hake ‘n Calamari 13

Deep-Fried Calamari (Full Portion) 13

Kingklip 13

TRAMEZZINI 13

Cheese and Tomato 13

Ham Cheese & Tomato 13

Chicken Mayo 13

Spinach & Feta 13

Steak & Onion 13

BEVERAGES 14

Coffee 14

Cappuccino (Not a standard menu item – served on guest’s request) 14

Tea 14

Hot Chocolate 14

John Lee Special 14

Mineral Water 14

Lipton Ice Tea 14

‘Tizers 15

Sodas 15

Fruit Juices 15

Spur Fruit Shakes 15

Soft Serve Soda Floats 15

Milkshakes 15

Double-Thick Malts 15

Additional Drinks 16

Cordials 16

Tomato Cocktail 16

Rock Shandy 16

Glass of Wine 16

Spritzer 16

Beer Shandy 16

Ginger Square 16

Bloody Mary 17

Beer 17

Cider / Coolers 17

Bar Terminology 17

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Page 17

Spur Menu Breakdown

NOVEMBER 2004

Main Menu

Grill Section Study Notes

Question for guests: ALL STEAKS & GRILLS are served with: Chips OR rice OR a baked potato (BP) and onion rings, OR TWO HOT VEG

Guests may elect to have TWO hot vegetables INSTEAD of Chips, rice, BP or onions.

Chips, rice or baked potato may be exchanged for salad at an additional cost of R______

PLEASE NOTE, SALADS ARE STILL INCLUDED WITH SLIMMER’S STEAK AND SALAD BURGERS

Question for guests: If baked potato: Butter & sour cream?

Should the name of a dish not specify what type of steak is included: the steak part is usually sirloin.

The manager may also use rump if he wishes to do so.

If the guest would like a fillet on a ‘steak’ product, he will be charged an additional cost of R______, as fillet is an expensive cut. Please inform the guest if he requests this of you.

“in the hand” means no chips, bp, or onion rings

All meals served with a slice of cheese are called on as “yellow”

All grilled meats are covered in spur basting & sprinkled with spur seasoning salt, to give it “that spur taste”

An example has been provided for you with certain “steak” products, to indicate when you should sell a sauce. Any sauce may be recommended.

Product Weights

NOTE: These weights are an indication of weight in raw state / or before being grilled. Spur Steak Ranches only use Super A Grade meat to ensure our customers get served only the best products available to us.

An easy way to remember meat weights is by grouping the weights together. This will help you learn the grill section today.

LEGENDARY STEAKS
Kiddies Steak / 150g
Steak Roll / 150g
Slimmer’s Steak / 200g
Cheddamelt Steak (Rump or Sirloin) / 200g
Gammon Steak (Pork) (2 x 100g) / 200g
Manhattan Strip Sirloin / 200g / 300g
Chargrilled Rump / 200g / 300g
Spur Fillet / 200g / 300g
Cheese & Chilli New York Steak (Sirloin) / 300g
Cheesy Mustard Aged Rump / 300g
Pepper Fillet / 300g
Spur T-Bone Steak / 350g / 500g
Lazy Aged Steak (Rump or Sirloin) / 500g
RIBS & SIZZLING SPUR GRILLS
Kiddies Ribs / 200g
Surf & Turf (rump or sirloin) / 200g / 125g calamari
Rib ‘n Chicken / 200g / ¼ Chicken
Lamb Chops / 300g (3 x 100g)
Espetada (Beef or chicken) / 300g (cubed)
Spur Spare Ribs / 400g / 600g
Spur Hickory Smoked Ribs / 400g / 600g
BURGERS
Kiddies Burger / 100g
Rib Burger / 100g (x 2)
Vegetarian Burger / 115g
Chicken Burger / 135g
Spur Burger / 140g
Double Burger / 140g (x 2)
Steak Roll / 150g
Beef Burgers – A basic burger patty consists of: 85.% Beef & 15% Fat
CHICKEN, SCHNITZELS & FISH
Chicken Kebab / 125g (x2)
Hake ‘n Chips / 130g
Chicken Cordon Bleu / 135g (x2)
BBQ Chicken Breasts / 135g (x2)
Cheddamelt Schnitzel - Chicken / 135g (x2)
Cheddamelt Schnitzel - Beef / 150g
Spur Schnitzel / 150g
Deep-fried Calamari / 125g (½ ) / 250g
Kingklip / 300g
Half Ranch Chicken (½ ) / 400 – 450g
Kiddies Chicken (¼ ) / Thigh & Leg

Steaks and Grills: Notes

When you ask a guest, “How would they like their steak done” they will answer with one of the following answers.

B = Blue (Almost raw)

R = Rare

MR = Medium Rare

M = Medium

MW = Medium Well

WD = Well done

VWD = Very Well done (The most well cooked steak)

ALL Medium-rare, Rare & Blue STEAKS ARE SERVED ON HOT SKILLETS (CAST IRON PLATES)

RUMP: Tastiest of the steaks (contains fat)

FILLET: Tenderest of the steaks (soft) (no fat)

SIRLOIN: In between the two, Has some of Rump’s taste and some of Fillet’s tenderness. (Contains fat)

It is therefore advisable to recommend fillet to elderly people and ladies, as the steak is tender.

Wet wipes, serviettes and bone plates must be served with:

Buffalo Wings

Ribs

Chops

Chicken (Ranch & Kiddies)

or any meal eaten in the hand, or which contains a bone – (excluding the T-bone).

PLEASE NOTE:

CHIPS AND ONION RINGS ARE NOT TO OVERLAP ONTO THE PRODUCT OR OVER THE SIDE OF THE PLATE.

PLEASE ENSURE THE CORRECT PRESESENTATION BY USING THE UTENSILS ON THE GRILL WALL AND NOT YOUR FINGERS.

A SPRIG OF FRESH PARSLEY NEEDS TO BE PLACED ON TOP OF MAIN DISH ITEMS.

LEGENDARY STEAKS

ALL MEALS ACCOMPANIED BY CHIPS, RICE, BAKED POTATO OR TWO HOT VEG ASK!!!

If the dish does not include a sauce, then attempt to sell a sauce with by offering the guest a choice, (e.g. creamy cheese, mushroom or a hot pepper sauce to go with your Rump, sir?)

QUESTIONS FOR ALL THE DISHES IN THIS SECTION

Question: Chips, rice, BP or hot veg?

Question: “Sell a sauce” = Would you like a pepper, mushroom or garlic sauce with your steak? (ADDITIONAL COST)

Cheese & Chilli New York Steak

Question: How do you prefer your sirloin done?

Question: Would you like your sauce served separately or over the steak

300g Sirloin

Served with a tangy chilli cheese sauce – served in a sauce bowl or over steak

Cheesy Mustard Aged Rump

Question: How would you prefer your rump done?

Question: Would you like your sauce served separately or over the steak

300g Rump

Served with a tangy, cheesy mustard sauce – served in a sauce bowl or over steak.

Manhattan Strip Sirloin (This basically used to be the ladies sirloin or Ranch sirloin)

Question: Would you prefer 200g or 300g sirloin?

Question: How would you prefer your sirloin done?

200g or 300g Sirloin

SELL A SAUCE

Chargrilled Rump (This basically used to be the ladies or Club rump)

Question: Would you prefer 200g or 300g?

Question: How do you prefer your rump done?

200g or 300g Rump, chargrilled to perfection

SELL A SAUCE

Spur Fillet (This basically used to be ladies fillet or fillet grande)

Question: Would you prefer 200g or 300g?

Question: How do you prefer your Fillet done?

200g or 300g Fillet

SELL A SAUCE

Spur T-Bone

Question: Would you like 350g or 500g T-bone?

Question: How would you prefer your T-bone done?

350g or 500g T-bone (fillet & sirloin separated by a T-shaped bone)

SELL A SAUCE

Pepper Fillet

Question: How would you prefer your fillet done?

Question: Would you like your sauce served separately or over the steak

300g Fillet

Smothered in creamy green & black peppercorn sauce – served in a sauce bowl or over the steak.

Lazy-Aged Steak

Question: Would you like rump or sirloin?

Question: How would you prefer your Lazy done?

Question: (e.g.) Would you prefer a cheese, mushroom or garlic sauce? (Any one of the sauces may be offered). It is included in the price.

500g Rump or Sirloin

Customer gets 1 sauce of their choice at no extra cost

RUMP: Tastiest / FILLET: Tenderest / SIRLOIN: In between the two

SPUR FAVOURITES (Grills)

Slimmer’s Steak

Question: Would you prefer rump or sirloin?

Question: How would you prefer your steak done?

LOSE THE CHIPS, RICE OR BAKED POTATO & ONION RINGS

200g steak

Guest to help themselves to salad from the salad valley (no extra cost). Please ask them to help themselves to salald when you serve the meal

SELL A SAUCE

Cheddamelt Steak

Question: Would you prefer rump or sirloin?

Question: How would you prefer your Cheddamelt steak done?

200g Steak.

Topped with a slice of cheese, and mushroom sauce.

Gammon Steak (Smoked Pork steak)

Question: Mustard or pepper sauce?

2 x 100g tender, smoked pork steak. It will always be well done.

RIBS & SIZZLING COMBO GRILLS

QUESTIONS FOR ALL THE DISHES IN THIS SECTION

Question: Chips, rice, BP or hot veg?

Question: “Sell a sauce” = Would you like a pepper, mushroom or garlic sauce with your steak? (ADDITIONAL COST)

Spur Spar Ribs

(Halaal Stores serve Beef or Lamb Ribs)

(Pork indicates that the meat comes from a pig)

Question: Would you like 400g or 600g portion of ribs

400g or 600g Pork Ribs

Grilled in Spur Rib basting

Pre-drops: Must be served with a bone plate, wet wipes & serviettes.

SPUR HICKORY-SMOKED RIBS

Question: Would you like 400g or 600g portion of ribs

400g or 600g Smoked Pork Ribs

Grilled in smoked hickory basting

Pre-drops: Must be served with a bone-plate, wet wipes & serviettes

Rib ‘n Chicken

400g Pork Ribs & Quarter Chicken

Pre-drops: Must be served with a bone plate, wet wipes & serviettes.

Lamb Chops

Question: How do you prefer your lamb chops done?

3 x 100g Lamb chops.

Pre-drops: Served with mint jelly (found at the salad valley), a bone plate, wet wipes & serviettes.

Espetada

Question: Would you prefer beef or chicken?

Question: How would you prefer your steak done?

Question: Would you prefer garlic-butter or peri-peri sauce?

NOTE: NO GARNISH WITH THIS MEAL

300g Rump OR chicken cubed into 50g pieces (6 pieces)

Placed on a metal skewer, grilled & seasoned

Skewer is then hung on the Espetada stand

Drizzle garlic butter or peri-peri sauce over the meat

Served with a choice of garlic butter or peri-peri sauce in a glass ramekin on the skillet. WARNING: The skewer handles will be exceptionally hot. Waitrons need to transport with care & warn customers about the hot skewer.

Surf ‘n Turf

Question: Would you prefer rump or sirloin?

Question: How do you prefer your steak done?

200g Steak & 125g Calamari rings (prepared same as Starter Calamari)

Served with a lemon star & a ramekin of tartar sauce.

SELL A SAUCE

Hot Rocks

Question: Have you had a Hot Rock before? (IF NO) – Do you realise you will cook your own meat at the table? Its lots of fun.

Question: Would you like a 200g or 300g Fillet? (Please note the change in meat choices)

Question: Which sauces would you prefer to accompany your Hot Rock? You may select 2 sauces, and they are included in the price.

Steak is served raw on a stainless steel tray, with a heated lead-free volcanic tile. Tile is heated to 3000C.

Customer cooks his/her own meat on the tile.

Pre-drops: We serve salt or olive oil with all hot rocks!!! – These must be delivered as a pre-drop

Hot Rock is served with 2 different sauces AT NO EXTRA COST. No basting is included.

Advise the customer that if they cut the meat into blocks, it is easier, and cooks faster.

Watch out for guests ordering Hot rocks. They do not understand what they are about to receive. Explain that it is raw meat, and that they will have to grill it at the table.

Hot Rocks – Study Notes

Remember that this concept is unique to SPURS - no one else has it in South Africa. It is important for us to note a few points concerning the hot rock. WHAT IS THE HOT ROCK? The Hot Rock concept allows customers to cook food at their table using a tray which has a very hot tile on it, a baked potato a portion of chips, a portion of fried onions & chopped parsley. The meat on the Hot Rocks will be cut thicker, allowing the customer enough space on the tile to slice his steak. The meat goes to the table unseasoned. When serving the Hot Rock, the customer has a choice of two free sauces.