Texas Roadhouse Menu - 2023 Flashcards

Appetizers

• Cactus Blossom: Battered and deep-fried onion, served with Blossom Sauce (Spicy Horseradish) or Ranch.
• Fried Pickles: 7 oz of hand-battered pickle wafers, fried and served with Ranch or Blossom Sauce.
• Tater Skins: 8 potato skins topped with cheddar cheese and bacon, accompanied by sour cream.
• Cheese Fries: Steak fries topped with cheddar cheese and bacon; optional chili and sliced jalapeños available, served with Ranch.
• Rattlesnake Bites: 10 hand-battered jalapeño bites filled with jack cheese and red peppers, served with Blossom Sauce or Ranch.
• Boneless Wings: 8 oz of hand-breaded chicken tossed in Hot, Mild, or BBQ sauce, served with celery sticks and Bleu Cheese or Ranch.
• Killer Ribs: 4 bone portion of fall-off-the-bone ribs, served with steak fries.
• Grilled Shrimp: 1 skewer of 5 seasoned and grilled shrimp, served with lemon wedge and Garlic Lemon Pepper Butter.
• Texas Red Chili: Mild chili without beans, served with diced red onions, cheddar cheese, and crackers.
• Combo App: Choice of 3 out of 4: boneless wings, rattlesnake bites, potato skins, or fried pickles, served with 2 dipping sauces.

Salads

• House Salad: Mix of iceberg and romaine lettuce, carrots, red cabbage, diced eggs, tomatoes, cheddar cheese, and croutons, with choice of dressing.
• Caesar Salad: Romaine lettuce topped with croutons and parmesan cheese, served with Caesar dressing.
• Chicken Caesar Salad: Romaine lettuce with grilled marinated chicken breast, croutons, and parmesan cheese, served with Caesar dressing.
• Grilled Chicken Salad: Salad greens topped with grilled chicken breast, jack cheese, egg, tomato, bacon, red onion, and croutons, with choice of dressing.
• Chicken Critter Salad: Salad greens topped with chicken critters, jack and cheddar cheese, tomato, bacon, and eggs, with choice of dressing.
• Steakhouse Filet Salad: Mixed greens with filet strips, bleu cheese crumbles, bacon bits, red onions, tomatoes, and croutons, served with Italian or Bleu Cheese dressing.

Steaks

• Sirloin: Popular choice available in 6, 8, 11, and 16 oz sizes.
• Ribeye: Noted for its flavor, available in 10, 12, and 16 oz.
• Prime Rib: Slow-roasted ribeye for 3.5-4.5 hours, available in 10, 12, and 16 oz—check availability.
• NY Strip: Second most flavorful cut, available in 8 and 12 oz sizes.
• Filet: Most tender cut, available in 6 or 8 oz; butterflied on orders above medium temperature.
• Bone-In Ribeye: Double the flavor, available in a 20 oz size; confirm bone-in request.
• Porterhouse T-Bone: 23 oz cut featuring both strip and filet, not cut on premises.
• Filet Medallions: Three 3 oz medallions (9 oz total), served with rice and two sides.
• Steak Kabob: 8 oz of cubed sirloin, ribeye, and filet with assorted vegetables and served with rice and one side.
• Roadkill: 10 oz chopped steak topped with sautéed mushrooms, onions, and jack cheese.

Ribs and Chicken

• Ribs: Available in half slab (6-7 bones) and full slab (10-11 bones), served with BBQ sauce; pork ribs only.
• Smother: Add sautéed mushrooms and onions to any entree; optional additional toppings include jack cheese, grilled shrimp, bleu cheese crumbles, or gravy.
• Grilled BBQ Chicken: 8 oz marinated boneless chicken breast, served with BBQ smother.
• Portobello Mushroom Chicken: Boneless chicken topped with jack cheese and portobello mushroom sauce, garnished with parmesan and parsley.
• Smothered Chicken: 8 oz marinated grilled chicken, topped with choice of three: white gravy, brown gravy, jack cheese, sautéed mushrooms, or onions.
• Herb Crusted Chicken: 8 oz seasoned chicken breast served with caramelized lemon and parsley.
• Country Fried Chicken: 8 oz hand-battered, golden fried chicken breast.