Redrock Canyon Grill Study Guide: Starters, Salads, Burgers, and Brunch

Redrock Canyon Grill Starters: Detailed Descriptions and POS Information

• Stuffed Poblano (POS: POBLANO)

  • Description: A jumbo-sized poblano pepper stuffed with pulled rotisserie chicken, smoked cheddar cheese, Monterey Jack cheese, black beans, red bell peppers, onions, and diced chipotles.
  • Preparation: The pepper is breaded in cornmeal and flash-fried until it reaches a golden brown color.
  • Service: It is served on a bed of tomatillo salsa verde along with black bean salsa. It is garnished with chipotle sour cream.

• Calamari (POS: CALAMARI)

  • Description: Fresh calamari that is lightly battered and flash-fried until crispy.
  • Service: The dish is drizzled with a slightly sweet garlic aioli, garnished with green onions, and served with a side of roasted tomato salsa.
  • Definition - Aioli: This is a French term that refers to a mayonnaise-based sauce, which is commonly used as a condiment.

• Dip Duo (POS: DIP DUO)

  • Availability Note: This item is NOT available in the Wichita location.
  • Components: One side consists of West Texas guacamole; the other side consists of cheddar pimento spread.
  • Service: Served with fresh tortilla chips.
  • Pro Tip - Pimento Spread Ingredients: The spread includes cheddar cheese, Monterey Jack cheese, mayonnaise, various spices, diced pimento, and pickled jalapeño.

• Fire Roasted Queso (POS: QUESO)

  • Availability Note: This item is ONLY available in the Wichita location.
  • Description: A blend of Mexican cheeses, fresh garlic, green chile, and jalapeño peppers mixed with spicy pork sausage.
  • Garnish: It is topped with West Texas guacamole and garnished with cotija cheese and cilantro.
  • Service: Served with fresh tortilla chips and a side of roasted tomato salsa.

• Buffalo Shrimp (POS: BUFF SHRIMP)

  • Quantity: $6$ jumbo shrimp.
  • Preparation: Breaded in cracker meal and flash-fried to a golden brown.
  • Sauce: Tossed in house-made buffalo sauce.
  • Service: Served alongside chipotle blue cheese dressing and celery curls.

• Deviled Eggs (POS: DEVILED EGGS)

  • Quantity: $5$ halves of hard-boiled egg whites.
  • Filling: Filled with sweet deviled egg whip.
  • Base and Garnish: Served atop black bean salsa and dusted with blackening seasoning.
  • Composition - Sweet Deviled Egg Whip: Includes egg yolk, sweet pickle relish, mustard, mayonnaise, herbs, and spices.
  • Substitution Rule: $3$ Deviled Eggs can be substituted for a side at NO CHARGE.

• Spinach & Artichoke Dip (POS: SPIN DIP)

  • Availability Note: ONLY available in the Wichita and Overland Park locations.
  • Quantity: $7\,oz$.
  • Ingredients: Freshly chopped spinach and artichoke hearts baked with parmesan cheese, onion, garlic, and sour cream.
  • Service: Served with fresh tortilla chips and a side of roasted tomato salsa.

• Iron Skillet Cornbread (POS: SKILLET/SLICE)

  • Description: Fresh-baked sweet cornbread containing jalapeños, serrano peppers, buttermilk, and creamed corn.
  • Service Options: Served as a whole skillet or by the slice.
  • Service Note: Butter is provided ONLY upon request.

• Shrimp Cargot (POS: CARGOT)

  • Availability Note: ONLY available in the Wichita location.
  • Quantity: $6$ seasoned shrimp.
  • Preparation: Tossed with garlic, Tabasco, and fresh lime juice.
  • Topping: Topped with melted Havarti cheese and sprinkled with green onions.
  • Service: Served with $2$ pieces of toasted French bread.

• Millionaire's Shrimp (POS: SHRIMP)

  • Quantity: $6$ jumbo shrimp.
  • Preparation: Boiled, peeled, de-veined, and chilled.
  • Service: Served atop a bed of shredded lettuce with cocktail sauce on the side and the Chef’s millionaire sauce.
  • Garnish: Garnished with a lime half and diced red bell peppers.
  • Composition - Millionaire Sauce: Includes mayonnaise, whole grain mustard, and lime juice.

Salad Specifications and POS Management

• Nice Little House Salad (POS: HOUSE)

  • Ingredients: Mixed greens, spiced pecans, and cornbread croutons tossed in house-made Adobe dressing. Topped with goat cheese, julienne carrots, and a Campari tomato.
  • Definition - Mixed Greens: Consists of iceberg lettuce, romaine lettuce, and spring mix.
  • Nuts: This item contains nuts but CAN be made without them.
  • POS Management (Pricing Buttons):
    • HOUSE: Use when ordered as an entrée or an additional item.
    • HOUSE N/C: Use when substituting for BOTH sides.
    • HOUSE $: Use when substituting for ONE side.

• Small Caesar Salad (POS: CAES)

  • Ingredients: Romaine lettuce, julienne red bell peppers, and cornbread croutons tossed in spiced Caesar dressing. Topped with shredded parmesan cheese.
  • Allergy Warning: This is a nut allergy item because the Caesar dressing contains peanut oil.
  • POS Management (Pricing Buttons):
    • CAES: Use when ordered as an entrée or an additional item.
    • CAES N/C: Use when substituting for BOTH sides.
    • CAES $: Use when substituting for ONE side.

• Redrock Salad (POS: REDROCK SAL)

  • Ingredients: Mixed greens, fresh corn, Campari tomatoes, dates, avocado, spiced pecans, and cornbread croutons. Tossed with pulled rotisserie chicken in a champagne vinaigrette.
  • Topping and Service: Topped with radicchio and mixed nuts. Served with a slice of cornbread.
  • Nuts: Contains nuts; CAN be made without them.

• Pan-Asian Noodle Salad (POS: PAN ASIAN SAL)

  • Ingredients: Baby kale leaves, Napa cabbage, mint, green onions, cilantro, julienned carrots, and basil. Tossed with chilled noodles, mango, Campari tomatoes, avocado, and toasted coconut in Thai dressing.
  • Garnish: Topped with peanuts and pickled Fresno chilis.
  • Proteins: Choice of Seared Tenderloin, Roasted Chicken, or North Coast Salmon.
  • Dietary Notes: Contains gluten, MSG, and soy. Contains nuts (can be made without).
  • Modification Restriction: The kale, mint, cilantro, green onion, cabbage, carrots, and basil come in a pre-mixed set and cannot be individually modified. Guests can, however, substitute the base for mixed greens or romaine.

• Rotisserie Chicken Chop Salad (POS: CHX TEX)

  • Ingredients: Mixed greens, black beans, jicama, and sweet corn. Tossed with cilantro, tortilla strips, Monterey Jack cheese, and pulled rotisserie chicken in chipotle bleu cheese dressing.
  • Topping and Service: Topped with sliced avocado, one Campari tomato, and a drizzle of BBQ sauce. Served with a slice of cornbread.

• Emerald Kale & Rotisserie Chicken Salad (POS: KALE SALAD)

  • Ingredients: Baby kale (mild version), Napa cabbage, mint, green onions, and cilantro with pulled rotisserie chicken and grapes.
  • Dressing: Tossed in honey lime vinaigrette and a drizzle of peanut sauce.
  • Toppings: Toasted walnuts, pecans, and peanuts. Garnished with one seasoned Campari tomato.
  • Service: Served with a slice of cornbread.
  • Modification Restriction: The kale, mint, cilantro, green onion, and cabbage come in a set and cannot be individually modified. Guests can substitute the base for salad mix or romaine.

• North Coast Salmon Caesar Salad (POS: SAM CAES)

  • Salmon portion: $8\,oz$ portion of Asian-marinated, short-smoked North Coast Salmon.
  • Preparation: Hardwood grilled and topped with a spiced sweet remoulade.
  • Base: Served over spiced Caesar salad tossed with avocado. Includes a slice of cornbread.
  • Salmon Marinade Components: Soy sauce, orange juice, ginger, lemon grass, and star anise.
  • Dietary Note: CANNOT be ordered gluten-free because the soy sauce in the marinade contains gluten.

Burger and Sandwich Provisions

• General Rules:

  • All burgers and sandwiches include French fries.
  • Gluten-free buns are available for an additional charge of $2.00$.
  • POS Modifications:
    • NAKED: No vegetables.
    • PLAIN: Meat and bread/bun only.
    • DRY: No sauce.

• Cheeseburger (POS: CH BURGER)

  • Availability: Oklahoma City and Tulsa (Brunch only); all other markets (All times).
  • Specs: $7\,oz$ of ground chuck, seasoned and hardwood grilled. Topped with American cheese.
  • Service: Served open-faced on a burger bun "all the way" (lettuce, tomato, onion, pickle, mayo, mustard). Served with French fries and ketchup.
  • Red Meat Cook Temperatures:
    • RARE: Cool, red center.
    • MEDIUM RARE: Warm, red center.
    • MEDIUM: Hot, pink center.
    • MEDIUM WELL: Hot, slightly pink center.
    • WELL: Hot, brown center (no pink).

• Coastal Fish Sandwich (POS: FISH SAND)

  • Availability: Oklahoma City and Tulsa (Brunch only); all other markets (All times).
  • Description: Hardwood grilled Grouper filet on a toasted burger bun.
  • Toppings: Creamy coleslaw (on the sandwich), pickle, house-made dill tartar sauce, and red onion.
  • Service: Served with French fries and ketchup.
  • Variation: Can also be prepared as "Crispy."

• Crispy Chicken Sand (POS: CRISPY CHX SAND)

  • Availability: Oklahoma City and Tulsa (Brunch only); all other markets (All times).
  • Description: Crispy fried chicken on a toasted burger bun.
  • Toppings: Chipotle mayo, creamy coleslaw, tomatoes, and Swiss cheese.
  • Service: Served with French fries and ketchup.
  • Variation: Can also be prepared as "Grilled."

Brunch Entrées and Specific Availability

• Redrock Continental (POS: REDROCK CONT)

  • Eggs: $2$ farm-fresh eggs, served sunny side up standard (can be modified).
  • Sides: Includes choice of any $2$ sides from the Brunch "This and That" section.

• Stacked Enchiladas & Eggs (POS: STACKED ENCHILADAS)

  • Base: Iron skillet chorizo hash.
  • Layers: Topped with $2$ chicken enchiladas, tomatillo salsa verde, and $2$ sunny side up eggs.
  • Finish: Roasted tomato salsa, cilantro, cilantro oil, red peppers, and green onions.
  • Service Note: Does NOT include a side from "This and That."

• Deep Dish Quiche (POS: QUICHE)

  • Filling: Eggs, smoked bacon, ham, mushrooms, spinach, Monterey Jack, and cheddar.
  • Service: Served with a small Emerald Kale salad and $4$ seasoned Campari tomato halves.
  • Service Note: Limited availability; does NOT include a side from "This and That." Use the phrase "Sold out" rather than "Run out."

• Southwest Omelette (POS: SW OMELETTE)

  • Description: $3$ egg omelette with red bell peppers, poblanos, jalapeños, red onions, spicy pork sausage, smoked cheddar, and Monterey Jack.
  • Service: Pico de gallo and tomatillo salsa verde on the side. Includes $2$ sides from "This and That."
  • Modification: The peppers and onion come as a set; they cannot be modified individually but the set can be removed entirely.

• Chicken Pot Pie (POS: POTPIE)

  • Ingredients: Pulled rotisserie chicken, potatoes, peas, and carrots in homemade chicken gravy.
  • Preparation: Baked in a flaky crust in individual cast-iron skillets.
  • Service Note: Limited availability; does NOT include a side from "This and That." Use the phrase "Sold out" rather than "Run out."

• Breakfast Quesadilla (POS: EGG DILLA)

  • Ingredients: $2$ flour tortillas with scrambled eggs, Monterey Jack, spicy pork sausage, and sautéed jalapeño and serrano peppers.
  • Service: Drizzled with chipotle sour cream; garnished with red bell peppers and green onions. Served with fresh fruit and a "Mexican Flag."
  • Definition - Mexican Flag: One scoop each of pico de gallo, guacamole, and sour cream.

• French Toast (POS: FRENCH TOAST)

  • Description: $2$ thick slices of Challah bread topped with Grand Marnier marinated mixed berries, fresh sliced bananas, and house-made vanilla whipped cream.
  • Definition - Mixed Berries: Raspberries, blackberries, and strawberries.
  • Service Note: Does NOT include a side from "This and That."

• Migas (POS: MIGAS)

  • Availability Note: ONLY available in Norman, Overland Park, and Wichita.
  • Ingredients: Eggs scrambled with spicy pork sausage, tomatoes, red onions, red bell peppers, jalapeño, and poblano peppers.
  • Service: Served with $5$ corn tortillas, pureed black beans, queso fresco, and a Mexican Flag (pico, sour cream, West Texas guacamole).

Brunch This & That (Individual Side Items)

• Thick Cut Bacon: $3$ pieces of applewood smoked bacon, hardwood grilled until crispy.
• Sweet Italian Sausage: One sausage, split and hardwood grilled.
• Fresh Fruit: Blackberries, strawberries, and raspberries marinated in Grand Marnier and sugar. Topped with fresh sliced bananas.
• Iron Skillet Chorizo Hash: Cast iron skillet cooked with fresh chorizo, red potatoes, onions, pickled jalapeños, butter, and seasonings. Garnished with cilantro.
• $2$ Eggs Your Way: Prepared any style except poached.
• Johnny Cakes (Full Order): $3$ cornmeal pancakes stacked with whipped butter and a side of maple syrup.
  • Substitution Rule: When ordered as a substitute for a side, $2$ Johnny Cakes are served at no additional charge.