2 Tacos - Lightly fried jumbo shrimp * Sweet red chili sauce * Cilantro cream sauce * Pico de Gallo * Creamy slaw

Firecracker Shrimp Tacos

House Marinated Sirloin, Sriracha Glaze, Smashed Potatoes, Grilled Vegetables

Sriracha Sirloin

Quesadilla meets cheeseburger, certified angus beef™, blended cheese, green chili, onions, KGB sauce. 1080 cal.

Cheesadilla

Golden-brown marinated strips of chicken, honey mustard, or bbq sauce. 600 to 700 cal.

Buttermilk Chicken Strips

Try 3 of our most popular burgers in a small package. One Classic, One Lonestar and One Sriracha. Includes your choice of a side.

Slider Trio

Wings your way, sriracha, buffalo or bbq, bleu cheese, celery, and carrots. 790 to 900 cal.

Buffalo Wings

Fresh mixed greens, choice of grilled chicken or crispy chicken, cabbage, red bell peppers, green onions, cucumbers, wonton strips, cilantro, sesame dressing, Szechuan peanut sauce

Asian Chicken Salad

Boursin™ cheese, grilled onions, Portobello mushroom, lettuce, Roasted Red Peppers, roasted garlic mayo.

Farm Fresh

Crispy buttermilk chicken strips, buffalo sauce, lettuce, tomato, bleu cheese dressing, flour tortilla. 1050 cal.

Spicy Chicken Wrap

Fresh mixed greens, crispy buttermilk chicken strips, tomato, cucumber, cheddar cheese. 900 to 1320 cal.

Crispy Chicken

Half pound burger stuffed with cheddar cheese, swiss cheese, bacon, grilled onions topped with swiss, cheddar cheese, lettuce, and KGB sauce.

BT Boss

Monterey jack cheese, onions, mushrooms, roasted peppers KGB sauce.

The Philly

Bt queso, bacon pico de gallo, sour cream, guacamole. 1430 cal.

Nacho Fries

Fresh mixed greens, grilled chicken, bacon, tomato, cucumber, red onion, chopped egg, crumbled bleu cheese. 650 to 1070 cal.

Bt Cobb Salad

Lightly fried jumbo shrimp, sweet red chili sauce. 290 cal.

Firecracker Shrimp

American cheese, grilled onions, lettuce, tomato pickles, KGB sauce.

The Classic

Swiss cheese, bacon, grilled onions, lettuce, tomato, sriracha mayo.

Ultimate Sriracha

Fresh mixed greens, marinated steak, tomatoes, red onion, cucumber, blue cheese crumble, sriracha ranch dressing

Sriracha Steak Salad

Cheddar cheese, bacon, onion ring, bbq sauce.

Lonestar

Lean Corned beef, Swiss Cheese, Creamy Slaw, KGB Sauce, Rye Bread

Down Home Ruben

Romaine, grilled chicken, Parmesan cheese, garlic croutons. 710 cal.

Chicken Caesar

In a bowl, combine the shredded cabbage, mayonnaise, lime juice, salt, and black pepper. Mix well and set aside to let the flavors meld.

Prepare the Slaw

In a separate bowl, mix together sour cream, chopped cilantro, a pinch of salt, and black pepper. Stir until combined and set aside.

Make the Cilantro Cream Sauce

In a shallow dish, combine flour and cornstarch. Dip each shrimp into buttermilk, then coat with the flour mixture, shaking off excess.

Coat the Shrimp

In a large skillet, heat vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

Fry the Shrimp

Warm the tortillas in a pan or microwave. Place a generous amount of creamy slaw on each tortilla, top with fried shrimp, drizzle with sweet red chili sauce, and add pico de gallo and cilantro cream sauce.

Assemble the Tacos

Serve the tacos immediately while hot, garnished with additional cilantro if desired.

Serve

jumbo shrimp, peeled and deveined

all-purpose flour

cornstarch

buttermilk

sweet red chili sauce

taco-sized flour tortillas

cilantro, chopped

sour cream

pico de gallo

cabbage, shredded

mayonnaise

lime juice

salt

black pepper

vegetable oil

In a bowl, mix Sriracha sauce, soy sauce, minced garlic, and honey. Place the sirloin steak in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Marinate the Sirloin

In a large pot, add the cubed potatoes and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot. Add butter, salt, and pepper to taste, and smash the potatoes with a fork or potato masher until desired consistency is reached.

Prepare the Smashed Potatoes

Toss the sliced vegetables with olive oil, salt, and pepper. Grill over medium-high heat for about 5-7 minutes, until tender and slightly charred.

Grill the Vegetables

Preheat a grill or skillet over medium-high heat. Remove the sirloin from the marinade and place on the grill. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Brush with additional Sriracha glaze during the last minute of cooking.

Cook the Sirloin

Slice the sirloin and serve alongside the smashed potatoes and grilled vegetables. Drizzle extra Sriracha glaze over the plate, if desired.

Sirloin steak

Sriracha sauce

Soy sauce

Garlic cloves, minced

Honey

Olive oil

Potatoes, peeled and cubed

Butter

Salt

Black pepper

Assorted vegetables (bell peppers, zucchini, etc.), sliced

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the certified Angus beef™ ground beef and cook until browned. Drain excess fat.

Prepare the beef

Add the chopped onion and diced green chilies to the beef. Season with salt and pepper. Cook for an additional 5 minutes until the onion is translucent.

Add vegetables

On one half of each flour tortilla, sprinkle about 1/2 cup of blended cheese. Top with the beef mixture and drizzle with KGB sauce. Fold the tortilla in half.

Assemble the cheesadilla

In the same skillet, add the remaining olive oil and heat over medium heat. Place the folded tortillas in the skillet and cook for 3-4 minutes on each side until golden brown and the cheese is melted.

Cook the cheesadilla

Slice the cheesadillas into wedges and serve hot with extra KGB sauce on the side.

Certified Angus Beef™ ground beef

Flour tortillas

Blended cheese (cheddar and Monterey Jack)

Green chilies (diced)

Onion (finely chopped)

KGB sauce (Ketchup, Garlic, and BBQ sauce mix)

Pepper

In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a shallow dish, mix together the all-purpose flour and cornstarch. Season with additional salt and pepper if desired.

Prepare the Coating

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Remove the chicken from the marinade, allowing any excess to drip off. Dredge each strip in the flour mixture, ensuring an even coat.

Coat the Chicken

Carefully place the coated chicken strips in the hot oil, frying in batches to avoid overcrowding. Cook for 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C (165°F).

Fry the Chicken Strips

Once cooked, remove the chicken strips and place them on a paper towel-lined plate to drain excess oil. Serve hot with honey mustard or BBQ sauce.

Drain and Serve

Chicken breasts

Buttermilk

All-purpose flour

Cornstarch

Paprika

Garlic powder

Onion powder

Vegetable oil (for frying)

In a bowl, mix the ground beef with salt and pepper. Divide the meat into three equal portions and shape them into small patties.

Prepare the patties

Heat olive oil in a skillet over medium heat. Cook each patty for about 3-4 minutes on each side until fully cooked and browned.

Cook the patties

Place one cooked patty on a bun, add a slice of cheddar cheese, a leaf of lettuce, and a slice of tomato. Drizzle with BBQ sauce.

Assemble the Classic Slider

Take the second patty and place it on a bun. Top with cheddar cheese and pickles.

Assemble the Lonestar Slider

For the last slider, place the patty on a bun, top with Sriracha sauce and pickles.

Assemble the Sriracha Slider

Serve the three sliders on a plate and enjoy with your choice of side.

Ground beef

Hamburger buns

Cheddar cheese

BBQ sauce

Lettuce

Tomato

Pickles

Preheat your oven to 400°F (200°C). Rinse and pat dry the chicken wings. Place them in a large bowl.

Prepare the Chicken Wings

Drizzle the olive oil over the wings and season with salt and black pepper. Toss until the wings are evenly coated.

Season the Wings

Spread the wings out in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are crispy and golden brown.

Bake the Wings

Once the wings are cooked, remove them from the oven and place them in a large bowl. Choose your sauce (sriracha, buffalo, or BBQ) and toss the wings until they are well coated.

Toss in Sauce

Serve the wings hot with bleu cheese dressing, celery sticks, and carrot sticks on the side.

chicken wings

sriracha sauce

buffalo sauce

bleu cheese dressing

celery sticks

carrot sticks

olive oil

In a large mixing bowl, combine the mixed greens, shredded cabbage, sliced red bell pepper, sliced cucumbers, and sliced green onions. Toss gently to mix.

Prepare the Salad

Add the grilled or crispy chicken on top of the mixed salad.

Add Protein

Sprinkle wonton strips and chopped cilantro over the salad.

Add Toppings

Drizzle sesame dressing and Szechuan peanut sauce over the salad as desired. Toss gently to coat everything evenly.

Dress the Salad

Divide the salad into bowls and serve immediately.

Mixed greens

Grilled chicken or crispy chicken (sliced)

Cabbage (shredded)

Red bell pepper (sliced)

Green onions (sliced)

Cucumbers (sliced)

Wonton strips

Cilantro (chopped)

Sesame dressing

Szechuan peanut sauce

In a small bowl, combine mayonnaise with minced roasted garlic. Adjust seasoning with salt and pepper to taste. Set aside.

Prepare the Roasted Garlic Mayo

Slice the onion into rings. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion rings and sauté until they are golden brown and caramelized, about 8-10 minutes. Remove from heat and set aside.

Grill the Onions

Brush the Portobello mushroom caps with the remaining olive oil, and season with salt and pepper. Grill them over medium heat for about 5-7 minutes on each side, until tender.

Grill the Portobello Mushrooms

On a plate, place a grilled Portobello mushroom cap. Spread a generous layer of Boursin cheese on top. Add the grilled onions, roasted red peppers, and lettuce leaves. Top with a second mushroom cap if desired, or serve open-faced.

Assemble the Sandwich

Drizzle with roasted garlic mayo before serving. Enjoy your Farm Fresh sandwich!

Boursin cheese

Portobello mushroom caps

Onion

Lettuce leaves

Roasted red peppers

Garlic cloves

Mayonnaise

In a bowl, marinate the chicken breast in buttermilk for at least 30 minutes. This will help tenderize the chicken.

Prepare Chicken

In a separate bowl, mix flour, salt, and pepper. Remove the chicken from the buttermilk and dredge it in the flour mixture until fully coated.

Coat Chicken

In a frying pan, heat oil over medium-high heat. Fry the chicken strips until golden brown and crispy, about 5-7 minutes on each side. Remove and let drain on paper towels.

Fry Chicken

On a flour tortilla, layer crispy chicken strips, buffalo sauce, shredded lettuce, diced tomato, and a drizzle of bleu cheese dressing.