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Red Rock Info > Menu > Flashcards

Menu Flashcards

1
Q

SALMON

A

Explain

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2
Q

ENCH 3/ ENCH

A

2 corn tortillas stuffed with chicken, salsa verde, black bean salsa Monterey Jack cheese, sour cream and julienne red onions. Topped off with more Monterey Jack and salsa verde. Served with border rice and a Mexican flag

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3
Q

+S

A

3 jumbo shrimp, skewered, blackened, then grilled in butter on our flat top

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4
Q

+E

A

Corn tortilla stuffed with chicken, salsa verde, black bean salsa, sour cream. Topped with Monterey Jack and more salsa verde

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5
Q

SKILLET/SLICE

A

Cornbread containing jalapeños, Serrano peppers, buttermilk and creamed corn

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6
Q

HOUSE/BIG CHX HOUSE

A

Mixed greens, ice burg lettuce, spiced pecans and cornbread croutons. Tossed in adobe dressing. Topped with goat cheese, julienned carrots, and grape tomatoes. (Chicken)

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7
Q

CAES/BIG CHX CAES

A

Romaine lettuce, julienne red peppers and cornbread croutons with Parmesan cheese blended with our Caesar dressing and topped with more Parmesan cheese

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8
Q

POT PIE

A

Pulled chicken with potatoes, peas, carrots and homemade chicken gravy and baked in a flaky crust

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9
Q

BURGER

A

8oz ground beef tenderloin, rubbed with herbs and spices and grilled on our flat top. With cheddar cheese, Monterey Jack, LTOP, mayo and herb roasted potatoes

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10
Q

CIABATTA

A

6oz chicken with melted havarti cheese and bacon. Sautéed red, yellow, onions and poblano with chipotle mayo and served with roasted redskin potatoes

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11
Q

QUICHE

A

Flaky pie crust stuffed wth eggs, bacon, spinach, and topped with melted Monterey Jack, pico, and tomatillo salsa verde. Served with redskin potatoes and grand marnier marinated fresh fruit

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12
Q

OMELET

A

3 egg omelet with sautéed red and yellow bell peppers, red onions, spiced sausage, pico, and cheddar cheese. Topped with remoulade and salsa verde. Served with roasted potatoes and Johnny cakes with a side of syrup

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13
Q

STEAK

A

Ground beef tenderloin unseasoned and grilled on the flat top with caramelized onions and burg mushrooms. Garnished with green onions and served with mash potatoes and carrots

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14
Q

PLATTER

A

Zucchini and squash sticks. Carrots. Corn on the cob. Couscous. Roma tomatoes and topped with our blue cheese balsamic vinaigrette

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15
Q

MASH

A

9 oz portion of our red potatoes blended with butter sour cream green onions kosher salt and cracked black pepper

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16
Q

BURG

A

Button mushrooms in a reduced Cabernet wine reduction sauce with a veal glaze salt and pepper

17
Q

CARTS

A

Bias cut carrots that are blanched in sugar water and sautéed in butter. Seasoned with salt and pepper

18
Q

COUS

A

Hand rolled Moroccan style pasta. Served chilled with peanuts and raisins

19
Q

RIBEYE

A

14 oz prime ribeye cut in house daily. Seasoned over hard woods and topped off with canyon mushrooms and served with mash and corn on the cob

20
Q

STK ENCH/ STK ENCH 2

A

8 oz prime skirt steak, served with 1 or 2 chicken enchiladas. Served with a Mexican flag

21
Q

PLATTER

A

Grilled zucchini and squash sticks, carrots, corn on the cob, couscous and Roma tomatoes. All drizzled with our blue cheese balsamic vinaigrette

22
Q

EMERALD KALE

A

Explain

23
Q

TORT

A

Explain

24
Q

DIP DUO

A

Explain

25
Q

CALAMARI

A

Explain

26
Q

POBLANO

A

Explain

27
Q

ROCK SAL

A

Explain

28
Q

SHRIMP

A

Explain

29
Q

RIBS

A

explain

30
Q

CHX

A

Explain

31
Q

CHX TEX/ STK TEX

A

Explain

32
Q

CAES/ SALMON CAES

A

Explain

33
Q

CLUCK AND OINK

A

Explain

34
Q

CLUCK AND MOO

A

Explain

35
Q

CHOPS

A

Explain

36
Q

BEEF

A

Explain

Red Rock Info (1 decks)

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