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Question 1

SALMON

Answer 1

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Question 2

ENCH 3/ ENCH

Answer 2

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

Question 3

+S

Answer 3

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

Question 4

+E

Answer 4

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

Question 5

SKILLET/SLICE

Answer 5

Cornbread containing jalapeños, Serrano peppers, buttermilk and creamed corn

Question 6

HOUSE/BIG CHX HOUSE

Answer 6

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

Question 7

CAES/BIG CHX CAES

Answer 7

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

Question 8

POT PIE

Answer 8

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

Question 9

BURGER

Answer 9

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

Question 10

CIABATTA

Answer 10

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

Question 11

QUICHE

Answer 11

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

Question 12

OMELET

Answer 12

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

Question 13

STEAK

Answer 13

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

Question 14

PLATTER

Answer 14

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

Question 15

MASH

Answer 15

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

Question 16

BURG

Answer 16

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

Question 17

CARTS

Answer 17

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

Question 18

COUS

Answer 18

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

Question 19

RIBEYE

Answer 19

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

Question 20

STK ENCH/ STK ENCH 2

Answer 20

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

Question 21

PLATTER

Answer 21

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

Question 22

EMERALD KALE

Answer 22

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Question 23

TORT

Answer 23

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Question 24

DIP DUO

Answer 24

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Question 25

CALAMARI

Answer 25

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Question 26

POBLANO

Answer 26

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Question 27

ROCK SAL

Answer 27

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Question 28

SHRIMP

Answer 28

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Question 29

RIBS

Answer 29

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Question 30

CHX

Answer 30

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Question 31

CHX TEX/ STK TEX

Answer 31

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Question 32

CAES/ SALMON CAES

Answer 32

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Question 33

CLUCK AND OINK

Answer 33

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Question 34

CLUCK AND MOO

Answer 34

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Question 35

CHOPS

Answer 35

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Question 36

BEEF

Answer 36

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