Popstroke National Menu PDF

NATIONAL MENU Menu Descriptions, Plating Specifications, and Recipes. POPSTROKE MENU GUIDE NATIONAL MENU Nachos: - 10 oz Yellow Corn Tortillas, Layer with cheese. - 6 oz Pepperjack queso cheese - Choice of 4oz braised shredded chicken or 4 oz...

NATIONAL MENU Menu Descriptions, Plating Specifications, and Recipes. POPSTROKE MENU GUIDE NATIONAL MENU Nachos: - 10 oz Yellow Corn Tortillas, Layer with cheese. - 6 oz Pepperjack queso cheese - Choice of 4oz braised shredded chicken or 4 oz Seasoned ground beef, or no meat. - 1 cup Romaine Ribbons - 1 yellow perforated scoop of Pico de gallo - 8 Sliced jalapenos - 2 oz Sour cream sauce drizzle (corner to corner) - 1 Black scoop of guacamole, in center of nacho - Plated on a ¼ sheet tray with Popstroke paper. Grilled Wings: - 8 Prepped Grilled wings, use 4 flats and 4 drums - Convection ovens – cook in oven for 5-6 minutes, then transfer to grill for continual rotation to ensure proper grill marks. 165-degree internal temperature. - Old School Ovens- Place on grill and ensure nice grill marks for 2-3 minutes, place in 500-degree oven for 4-5 minutes. 165- degree internal temperature. - Send to fry station for guest’s choice of sauce - 3 pieces of each celery and carrots - Served on a Gray plate with Triangle Shaped Popstroke Liner Paper - Comes with 2 oz blue cheese or ranch for dipping. Traditional Wings: Breaded and Non-breaded/Naked - 8 Par Cooked Breaded wings, use 4 flats and 4 drums - Fried to order 5 minutes. - 3 Pieces of Celery and Carrots - Toss in sauce of guest’s choice. - Gray plate with Triangle Shaped Popstroke Liner Paper. - Comes with blue cheese or ranch for dipping. WING SAUCES: Mild buffalo, Hot, BBQ, Sweet Thai, Sweet Heat, Pineapple Habanero, Honey-Roasted Garlic, Garlic Parmesan, Memphis Dust Dry Rub*****NEW Tuna Nachos: - 16 Wontons Chips - 4oz Ahi tuna marinated in a 1/4 tsp ponzu citrus sauce - 1/4 Diced Avocado, - ½ cup Julienne Cucumber - ¼ cup Shredded Carrots - 2 tbs Diced mango - 1 tbs Onion Relish - 8 Sliced Jalapenos - 2tbs Sweet Sriracha Aioli - ¼ tsp Sesame seeds black - ¼ tsp Fresh cilantro. - Served on a gray plate Tuna Tartare: - 2 Black Scoops House made guacamole - 4 oz Cubes of Ahi tuna, Marinated in 1 tsp ponzu and 1 tsp pineapple habanero sauces - ½ tsp Onion relish - ¼ tsp Black sesame seeds - ½ tsp Green onion. - Served with 6 fried wonton chips, and 6 cucumber slices. - Served in a side salad bowl. Putt Putt Shrimp: - 6 oz Butterflied Shrimp - dipped in Flour, then buttermilk, and then finished in flour. - Grilled Lemon wheel - 2.5 oz Ramekin of Lemon Caper Remoulade - Served on a black appetizer plate Buffalo Cauliflower: -7 oz Breaded Cauliflower, Double breaded in our famous Chicken Breading, after cooked tossed in choice of wing sauce. Mild as a default. - 1 black scoop of blue cheese crumbles across the top of cauliflower - 8 pieces of julienned celery spread across the top of cauliflower - 2.5 oz ramekin of guest’s choice of blue cheese or ranch dipping sauce. - Served on a black appetizer plate Mozzarella Sticks: - Italian style breaded and Fried mozzarella sticks(prepacked) - 5 for appetizer - 3 for kids’ meals. - 2.5 oz House Made Marinara Sauce in a show ramekin. - Finished with ½ tsp parmesan sprinkle - Served on a black rectangle plate Pop-Stickers- - 5 each Pot-sticker, Default cook is steamed in sauté pan with 1 cup water, and 1 oz Vegetable brine, covered and steamed for 4 minutes on med/high heat. Fried = 350-degree fryer for 4 minutes. Season only fried option with salt and pepper. - 2.5 oz Ponzu dipping sauce - Pinch of green onions (bias cut) sprinkled across the top of pot stickers - Served on a black appetizer plate Buffalo Chicken Dip: - 2 Blue scoops buffalo dip is heated to order in an Amber 1/9 pan, Microwave 1.5 minutes, then transfer to cast iron skillet. - 2 tbs mozzarella cheese on top of dip - 3 jalapenos on top of the cheese - Caramelize the cheese and Jalapenos in Salamander - 1 tbs green onions, sprinkle in middle of dip then sell to window - 7oz yellow corn tortilla chips on a ¼ sheet tray. Tex-Mex Queso Dip: - 2 oz Seasoned ground beef - 3 oz Pepperjack queso cheese sauce - 1 tbs Pico de gallo -Finished with a dusting of paprika, sprinkle of chopped cilantro. -Served with Fresh cooked 7 oz tortilla chips on ¼ sheet tray. Pretzel and Queso: - 1 Prop & Peller Bavarian style Pretzel (par cooked), option to add second pretzel is available. -lightly brush pretzel(s) with 1 tsp vegetable oil -sprinkle 2 tsp pretzel salt on oiled pretzel -Baked in the oven for 4-5 minutes. -served with 3 oz of our pepperjack queso cheese in a small cup. -Served on a gray plate. Hummus Platter: - 5 oz of Classic hummus (Gray Scoop) - 1 toasted Stone-fire flatbread, Cut into 8 triangles - 1 Bag of Medley vegetables marinated in our house made *vegetable brine/olive oil mixture (remove carrots before adding brine) - 4 Cucumber slices, use the 4 carrot slices from veggie bag. Shingle carrots and cucumbers. Sprinkle Tajin on cucumbers and carrots only. -Finished with Vegetable brine and a light dusting of Tajin on top of hummus. -topped with a pinch of green onions. - Served on a Gray plate *Vegetable brine- contains olive oil, seasoning salt, and fresh garlic. Note that the hummus and vegetables are gluten free, but the stone-fire flatbread is not. Crispy Chicken Tenders appetizer: - 4 Buttermilk marinated chicken tenders. (1.5 oz per tender) -Double breaded in our chicken breading and Egg wash -Served on a black plate, Cross each tender like an X -Comes with Honey mustard in show ramekin, or guests’ choice of sauce. Salad Dressings: Ranch, Blue Cheese, Balsamic vinaigrette, Citrus Vinaigrette, Honey Mustard, Caesar, Avocado-Lime Ranch. Simply Grilled Salmon Caesar Salad: - (1) 6 oz Filet of Salmon, grill seasoning, liquid butter cooked on flame grill. - 4 cups Romaine Ribbons - 2 oz Creamy Caesar Dressing - 2 tbs Parmesan Cheese - 1 each (Ivory Disher Scoop) Garlic Herb Croutons - 2 tbs Bacon Julienned - (1) 1/3 of lemon circle grilled. - Large Salad bowl ******Save 1/3 of ingredients to be topped on salad as a finish***** South-West Braised Chicken Salad: - 4 cups Romaine Ribbons - (1) 4 oz Braised Chicken Portion Bag(Cold) - 1 oz Citrus Dressing, mixed in salad. - 1 cup Tortilla Strips - 2 tbs Pico de gallo - 3 tbsSeasoned Cojita Cheese - 2 tbs Cheddar Jack Cheese - 1 soup spoon Cilantro - 1 tbs Green onion - 1 oz Avocado-Lime Ranch Dressing Drizzle on top coast to coast. - Finish with 1 Black Disher Scoop of guacamole in center of salad - Large Salad Bowl *****Save 1/3 of ingredients to be topped on salad as a finish******  Buffalo Chicken Tender Salad: - 4 Cups Romaine Ribbons - 3 each Crispy Chicken Tenders, tossed in sauce - 1 oz Celery Julienned - 2 oz Carrots Julienned - 1 oz red onion (spec cuts) - 8 Roma Tomatoes halves - 1 oz Cucumbers Julienned - 2 Black Disher Scoops of Blue Cheese Crumbles - 1.5 oz Ranch dressing drizzle on top of salad at the end. - Large salad bowl Note*****If the Dressing chosen is not ranch it will be on the side. *****Grilled option available**** ***Save 1/3 of ingredients to be topped on salad as a finish**** Quinoa Salad: Salad Portion: - 4 Cups Spring Mix Lettuce - 6 Each Roma tomato halves - 1 tsp Red Onion Slivers - 1 tsp Carrots Shredded - 2 tsp Cucumbers Julienned - 2 oz Citrus dressing on side. Quinoa Portion: - 4 oz Cooked Quinoa - 1 tsp Carrots Shredded - 1 tsp Red Onions, rough diced - 1 tsp Seasoned Cotija Cheese - 1 each Avocado Fan - 1 oz Citrus Dressing in mixture -.5 oz Balsamic Glaze Info: Use Tuna Ring Mold for the quinoa setup portion. Hummus Crunch Salad: - 3 Cups Romaine Ribbons - 2 oz Citrus dressing, dressed. - 1 green scoop of Fresh hummus, finished with veg brine and tajin. - 1 oz rough chop broccoli - ½ oz rough chop cauliflower - 1 oz Celery Julienned - 1 oz Carrots shredded - 1 oz cucumbers - 4 Julienned Red Bell Peppers - 4 Julienned Green Bell Peppers - 1 oz red onions - 8 Roma Tomatoes halves - 2 Black Disher Scoops of Blue Cheese Crumbles - ½ flatbread toasted cut into 3 triangles. - Large salad bowl ***Save 1/3 of ingredients to be topped on salad as a finish**** Korean Steak Tacos: - (1) 7oz Korean Steak Taco portioned bag - 3 white corn tortillas (Butter one side and heat up on flat top) - 1 cup Cabbage Crunch, split amongst tacos - 3 oz Sweet sriracha aioli, 1 oz per taco - 3 tbs Pico de gallo, 1 tbs per taco Served on a ¼ sheet tray, comes with 8-10 chips and 2 oz ramekin of fire roasted salsa, lime wedge. **No subbed items on the Chips & Salsa**Garnish Only** Blackened Mahi Tacos: - 3 White corn tortillas (Butter one side and heat up on flat top) - (3) 2 oz pieces of Mahi tacos marinated, 2 tsp of Blackening seasoning, cooked on flattop with liquid butter. - 1 cup Cabbage Crunch, split amongst 3 taco shells. - 3 oz Sweet Sriracha Aioli, 1 oz per taco - 3 tbs Pico de gallo, 1 tbs per taco - 3 tsp seasoned Cojita, 1 per taco - 3 sliced Jalapenos, 1 per taco Served on a ¼ sheet tray, comes with 8-10 chips and 2 oz ramekin of fire roasted salsa, lime wedge. **No subbed items on the Chips & Salsa**Garnish Only** Veggie Fajita Tacos: - 6 oz Seasoned Fajita Veggie Mix, Use Vegetable oil to cook. Add 1 oz sauteed onions. - 3 White corn tortillas (Butter one side and heat up on flat top) - 1 cup Cabbage Crunch, split amongst 3 taco shells. - 3 oz Avocado Ranch, 1 oz per taco on top of veggie meat. Served on a ¼ sheet tray, comes with 8-10 chips and 2 oz ramekin of fire roasted salsa, lime wedge. **No subbed items on the Chips & Salsa**Garnish Only** Blackened Shrimp Tacos: - 3 White corn tortillas (Butter one side and heat up on flat top) - 6 oz Shrimp, 2 tsp of Blackening seasoning, cooked on flattop with liquid butter. - 1 cup Cabbage Crunch, split amongst 3 taco shells. - 3 oz Sweet Sriracha Aioli, 1 oz per taco - 3 tbs Pico de gallo, 1 tbs per taco - 3 tsp seasoned Cojita, 1 per taco - 3 sliced Jalapenos, 1 per taco Served on a ¼ sheet tray, comes with 8-10 chips and 2 oz ramekin of fire roasted salsa, lime wedge. **No subbed items on the Chips & Salsa**Garnish Only** Popstroke Cheeseburger: - 1 Brioche Bun, lightly toasted using liquid butter - 1 oz Shredded lettuce on bottom bun - 1 Sliced tomato on bottom bun - 2 Rings of red onion on bottom bun - 1 Popstroke special blend 8 oz burger patty, use 4-5 shakes of grill seasoning on each side of patty. Cooked to temperature. Burger goes on top of LTO. Any add-ons go on top of cheese on top of burger. - 1 piece of Cheese of guest’s choice on patty - Served with a pickle spear and choice of side item. - Served on a Gray Plate Add bacon = 2 pieces**********NOTE**** Custom burger blend= 1/3 Brisket, 1/3 Short rib, 1/3 Ground Chuck. Smash Burger: - 1 Martin potato roll, lightly toasted using liquid butter. - 1.5 tsp Burger Sauce on bottom bun - 1.5 tsp Bacon Jam on top bun - 1 oz Shredded Romaine Ribbons on bottom bun - 1 Sliced tomato on bottom bun - (1) 4 oz smash burger patty (cooked to med well), Season patty with 2 shakes of grill seasoning on each side of burger patty. - 1 slice American Cheese - Served on a Gray Plate -Served with a pickle spear and choice of side item. Double Smash Burger: Add (1) 4oz Smash Burger patty to recipe. Total 2 Patties. Turkey Burger: - 1 Brioche bun, lightly toasted using liquid butter. 2-3 Shakes of grill seasoning each side of patty. - 1 oz Romaine Ribbons on bottom bun - 1 Sliced 5x6 tomato on bottom bun - 2 Red onion rings on bottom bun - 6 oz Turkey burger patty, 3 shakes of Grill seasoning on each side of the patty and cooked on flat top with liquid butter. - 2 oz Sauteed Mushrooms on burger patty - 1 Slice of Swiss cheese over the mushrooms - ¼ Avocado Fan on top of cheese and mushroom. - Served with a pickle spear and choice of side item. -Served on a Gray Plate Turkey Clubhouse Sandwich: - 2 pieces of thick cut white bread (Texas toast), lightly toasted using butter wheel. - 1.5 oz Garlic Mayo on one side, spread out - 1.5 oz Romaine Ribbons on bottom bun - 2 Sliced 5x6 tomatoes on bottom bun - 4 oz Sliced Turkey Breast on lettuce and tom. - 2 Bacon strips, folded on top of turkey. - Cut in half, cut side facing out, plated on gray plate - Served with a pickle spear and choice of side item. Crispy Chicken “Tender” Sandwich: - 1 Martins Potato bun, lightly toasted using butter wheel. - (1) chicken tender sandwich fabrication, dredged flour, then buttermilk, then a final time in flour. Place in 350* fryer and cook 2 minutes or internal temp of 165* - 2 pickle chips. - Comes with 2 oz sweet heat Sauce, Served on the side. - Served on a gray plate, comes with choice of side item. Fries are the default side choice. Blackened Mahi Wrap: - 6 oz of marinated mahi, blackened, and cooked on flat top using liquid butter. - 1 spinach tortilla wrap, warm on flat for 15 seconds before wrapping. - 1 tbs Pineapple Habanero Sauce, drizzled in the wrap. ***** - 1 cup Romaine Ribbons - 2 tbs Mango Salsa**** - Served with a pickle spear and choice of side item. - Wrap tightly and toast open end shut on the flat top. Cut on slight bias - Served on a gray plate. West Coast Chicken Wrap: - 1 spinach tortilla wrap, warmed on flat for 15 seconds before wrapping. - 2 Black scoops of guacamole - 1 Cup Romaine Ribbons - 1 Sliced bacon(julienne to order) - 2 tbs Pico de gallo - (1) 4 oz portioned bag of Braised Chicken(Heat up on flat top) - 1 oz West-Coast Sauce - Wrap tightly and toast open end shut on flat top. Cut on slight bias - Served on a gray plate. *****West-Coast Sauce = 3 cups Honey Roasted Garlic Sauce to 1 cup Pineapple Habanero Sauce****** Margherita Flatbread: - 1 Stone-fire Flatbread - 1 oz House-made Marinara - ¾ cup Shredded Mozzarella, (Ivory Scoop) - 6 each Roma tomato halves - Cook in 500-degree oven for 6 minutes - 2 tbs Julienned Basil -.5 oz Balsamic glaze drizzle***** - 4 cranks Fresh cracked white pepper -.25 oz Drizzle of olive oil - Cut into 6 pieces, serve on gray plate. -Add Chicken option is 2 oz braised chicken **Be sure to spread ingredients coast to coast, we are looking for no crust*** BBQ Chicken Flatbread: - 1 Stone-Fire Flatbread - 1 oz BBQ Sauce spread out coast to coast. - 2 oz Braised chicken - ¾ cup of Cheddar jack cheese, (Ivory scoop) - Cook in 500-degree oven for 5 minutes - 1 tbs Bacon bits - 1 tbs scallions - Finish with 1 oz BBQ sauce Drizzle - Cut into 6 pieces, Served on a gray plate. **Be sure to spread all ingredients, we are looking for no crust***  Crispy Chicken Tender Dinner: - 4 buttermilk marinated chicken Tenders, Double breaded to order and fried. Cooked for 4 minutes. - Served with 5.25 oz fries and 1 portioned bag of vegetable medley. (guest can choose side and sauce). - served on ¼ sheet tray, comes with BBQ and Honey mustard for dipping sauces Churrasco Steak: - Seasoned Skirt steak filet, grilled to temp on flame grill. Seasoned with grill seasoning on both sides ***Steak is to be Sliced on bias going against the grain** - 1 oz Chimichurri Sauce - 1 portioned bag of vegetable medley - 1 order of Vegetable Rice Pilaf - Served on gray plate **Let steak rest for at least 1 minute before cutting. Citrus Grilled Chicken: - 2 each, flame-grilled Tenders, once cooked transfer to flat top to glaze. Season both sides with grill seasoning - 1 oz Pineapple Habanero Glaze - 1 Portion Vegetable Medley - 1 Portion of Vegetable Rice pilaf - 1 oz Mango salsa on chicken. - Served on a gray plate Miso Glazed Salmon: - 6 oz Grilled Salmon, cooked medium well on flame grill. - 1 oz Miso glaze on top of salmon - 1 each Grilled Lemon Wheel - 1 portioned bag of vegetable medley on the plate - 1 portioned bag of Vegetable Rice Pilaf on the plate - Served on gray plate Kids Mozzarella Sticks: - 3 Mozzarella Sticks - Place in fryer for 2 minutes, using timer - 2.5 oz ramekin of homemade Marinara - Sprinkle Parmesan on sauce and sticks only. - Choice of side item. - Served on a gray plate. Kids Burger: - 1 Martins Potato Roll, lightly toasted. - (1) 4oz Smash burger patty, cooked well done on flattop Grill -Guest can add cheese, does not come automatically. - Choice of side item. - Served on a gray plate. Kids Grilled Cheese Sandwich - 2 pieces of thick cut White bread (Texas toast), use butter wheel with liquid butter to toast bread on flat top grill, Golden brown in color. - 2 pieces of American cheese, Place on bread while toasting to ensure the cheese melts. Place 1 piece of cheese on opposite sides of each piece bread to get full coverage. - cut into 2 triangles, corner to corner cuts. - Choice of side item. - Served on a gray plate. Kids Cheese Pizza: - ½ each of a stone-fire flatbread - ½ oz of homemade Marinara, spread on flat bread coast to coast. - ½ of an Ivory scoop of shredded mozzarella - Cut into 3 pieces. - Choice of side item. - Served on a gray plate Kids Chicken Tenders: **Grilled or Fried option** - 3 Buttermilk marinated tenders, double breaded and fried for 4 minutes. Be sure to use fingertips when breading for fully breaded tender. Golden brown in color. If grilled cook on flat top. - Choice of side item. - Served on a gray plate. Extras: French Fries: Regular fries, and Parmesan Truffle fries (Tossed in Truffle oil and parmesan cheese) - Small size - Served inside side salad bowl. Popstroke liner 5.25oz - Large size - Served inside large salad bowl. Popstroke liner 10.5 oz Sweet Potato Fries: -Small size - Served inside side salad bowl. Popstroke Liner 5.25 oz -Large size - Served inside large salad bowl. Popstroke Liner 10.5 oz Onion Rings: - Large size - Served inside large salad with paper = 14 oz, (15-17 pieces) - 2 oz side of Cajun Ranch - Small Size - Served in a side salad bowl with paper = 8 oz, (8-10 pieces) – 2 oz side of Cajun Ranch Vegetable Rice Pilaf: - Mixed vegetables such as bell peppers, carrots, onions, Vegetable base, and complete seasoning. - 5 oz Rice portions - Served in small soup cup. Steamed Vegetables: -Freshly Steamed Seasonal Vegetables, with a touch of garlic butter. Served in a small soup cup. - 2oz of broccoli, 2 oz of cauliflower, 4 carrot slices Side House or Caesar Salad: -House: 2 cups spring mix, Roma tomato, Cucumber, Carrot, Red Onion, Cheddar Jack Cheese, Citrus dressing as default, or guest’s choice. Served in a small salad bowl. -Caesar: 2 cups Romaine Lettuce, Caesar Dressing, Parmesan Cheese, Fresh made Croutons. Served in small salad bowl. Fresh Fruit Cup: -Made fresh daily, using seasonal fresh fruit of Cantaloupe, Honeydew Melon and watermelon. Served in small soup cup. For kids, place in small show ramekin. Protein Salad Options & Plate Spec: Cooking Grilled Tender for Salad and Sandwich. The cut is only for Salad, 5-6 cuts (Keep 2 whole tenders not cut for sandwich). Protein Subs: Sub, Mahi = 3 pc tacos - Chicken Grilled/Blackened = 2 Fabricated Tenders. - Chicken Fried = 3 breaded tenders. - Salmon = 6oz salmon filet. - Shrimp = 6oz Shrimp Bag **NOTE** All Seafood Protein will be topped with Lemon Wheel. Quinoa Salad = Add Protein will be presented like the picture above, slightly to the right and shingled on the spring mix. Any other protein will reside in the exact same spot. If any seafood is chosen, please add 1 Grilled lemon on center of said protein. Hummus Crunch Salad = Add Protein will be presented like the picture above, shingled in the front part of the salad. Buffalo Tender Salad = Any change in protein would simply replace the positions of the Tenders. Simply Grilled Salmon Caesar = Any change in Protein on the salmon Caesar will simply replace the position of the salmon. Fry Station - LINE BUILDS Nachos 5 oz chips Large 3 oz queso Add 3 oz Protein of Shredded Finish with a Popstroke lined tray spread out, more of choice; lettuce; scoop of Pick in Then add 5 queso chicken or Jalapenos; Guacamole. center of oz Chips spread beef (4 oz) Pico; the out. Drizzle guacamole sour cream sauce Traditional 8 each 4 drums & 5 minutes Gray Tossed in 2 Stack on 3 celery ranch or Wings/ Naked 4 flats cook time plate oz choice of liner with sticks and 3 bleu cheese in fryer with sauce. height, be carrot slices for dipping no breading 350* triangle careful sauce. wings. liner wings paper don’t fall off. Mozzarella 5 each=app 1.5 min 2.5 oz. Grated Black plate Sauce on 5 sticks on Sticks/ Kids 3 each=kids meal pizza Parm. ramekin of the end of the side of sauce pizza the plate the sauce Mozz sauce at an angle Tex. Mex Dip 3 oz. queso in a 2 oz. beef 7 oz chips 1 TBS Pico Finish with skillet on a Paprika and large, chopped lined tray cilantro on top. Chicken Tender 4 each – Chicken Dipped in 4 minutes Black plate Criss cross 2 Finish with Appetizer buttermilk breader flour, cook time Ramekin tenders on ramekin of marinated flour then egg @ 325* of Honey each end of sauce in the tenders(portioned) wash, Mustard the plate middle of and back the plate into flour. Grilled Wings 8 each 4 drum & 4 Cook on Cook in Pantry/Grill Triangle Toss in 3 each of flats grill for 2-3 oven for station will Lined Gray Sauce of Celery and minutes to 5 cook wings plate Choice, carrots; get marks. minutes. and pass to stack on ranch or fry for liner bleu cheese plating Chicken Tender 4 each = Dinner Dipped in 4 Place sauce Stack Finish with Steamed Dinner/ Kids 3 each = Kids Meal flour, then minutes cup on the tenders on an order of vegetables egg wash, Large, top right of top left of Fries to the in a soup Tender then final lined tray the tray the tray lower left of cup to time in the tenders lower right flour. of the tray Putt-putt Shrimp 6 oz portioned bag Dipped in Cook 1.5 Plated on a Grilled 2.5 oz Shrimp of shrimp flour, then –2 black lemon Lemon stacked in buttermilk, minutes appetizer wheel Caper middle then a final in 350* plate. Remoulade area, lemon in flour. fryer, on one side transfer and sauce in on the savaday other. Crispy Chicken One Fabricated Dipped in 350* Bottom of Place Fully Place Finish with (Tender) Tender sandwich flour, then Fryer for toasted cooked sandwich in Fries to the piece, Call to grill buttermilk, 2-minute potato roll chicken on the top left lower right Sandwich for Potato Roll. then a final cook top with 2 top of of the gray of the gray time in time, nice sized pickles, plate with plate, don’t flour internal pickle chips Top with sauce to it forget the temp of top of the right popstroke 165*, potato roll pick! Served on Gray plate French Fries Small Fry Lined small 3-minute Large Fry Lined salad 3-minute Lightly 7 oz fries frozen. bowl cook 14 oz fries bowl cook time seasoned 5 oz cooked time frozen 11 from frozen from oz cooked frozen Sweet Fry 7 oz fries frozen. Lined small 3-minute Large Fry Lined salad 3-minute No 5 oz cooked bowl cook 14 oz fries bowl cook time Seasoning. time frozen, 12 from frozen from oz cooked frozen Buffalo chicken 3 each tender’s Dipped in In a 325* Toss in Place onto Expo or line Focus on for salad portions flour, then fryer 3-4- desired a small S/S to top salad height. egg wash, minute sauce bowl and with then final cook place in chicken and time in time, window ranch flour 165* drizzle. internal temp. Onion Rings Large = 14oz (15- Small = Large Small Cook 3 Served with No 17 pieces) 8oz (8-10 served in served on a minutes or Cajun ranch Seasoning. pieces) large side salad until Dipping salad bowl lined golden sauce. bowl with ½ brown and lined paper. hot with paper Buffalo 7 oz Bite Dipped in Cook Served on a Toss in Blue cheese Finish with Cauliflower size/quarter size eggwash, time is 4 black desired or ranch julienne cauliflower pieces. flour, then Minutes appetizer sauce, dipping celery and eggwash @ 350* plate plate sauce on blue cheese again, then stacked up one side. crumbles. flour for on a black final time. plate. Pop-stickers 5 frozen pot Steamed; Crispy Black 2.5 oz Crispy style Plate flat stickers. Saute pan option: appetizer ramekin only: side down with 1 cup Cook in plate ponzu Season with at slight wáter, 1 oz 350* dipping Sea salt and angle with veg brine, fryer for sauce white sauce on high heat 4 pepper one side. minutes. grinder.  Grill/Flat- Line Builds (Burgers & Tacos) Veggie Fajita Liquid Butter Warm 3 Place warm Finish with nice Fire Roasted Plated on a Garnished Tacos 6oz seasoned fajita tortillas tortillas onto tight lines on salsa in 13 x 9 lined with a mix. Add 1oz using tray flat, add the veggies, bottom left tray lime, 8-10 sauteed onions liquid Cabbage drizzle of Avo- corner, chips and butter crunch, Fajita Lime Ranch. Chips in 2 oz fire Wheel Veggies. bottom right roasted corner. salsa, Sell to the window. Blackened Liquid Butter 3 ea Warm 3 Place warm Once cooked Sprinkle Plated on a Garnished Mahi Tacos mahi pieces, tortillas tortillas into add mahi onto seasoned 13 x 9 lined with a blackened on flat using a tray flat, sauce slaw mix, cotija onto tray lime, 8-10 top Liquid add Cabbage then pico each taco chips and butter crunch, top and top with 2 oz fire wheel with Sweet a jalapeno roasted Sriracha on each salsa, Sell to the window. Korean Steak 7oz portion of Warm 3 Place warm Top with steak Plated on Garnished Tacos marinated steak tortillas tortillas into and finish with a 13 x 9 with a strips, cook time 3-4 using taco flat, then pico de gallo on lined tray lime, 8-10 minutes liquid add cabbage each taco. chips and butter crunch and 2 oz fire wheel top with roasted Sweet salsa, Sell Sriracha to the window. Blackened Season 6oz shrimp Warm 3 Place warm Evenly add Sprinkle Plated on a Garnished Shrimp Tacos with 2tsp blackened tortillas tortillas onto shrimp seasoned 13 x 9 lined with a seasoning. With using tray flat, add between three cotija onto tray lime, 8-10 liquid butter cook liquid cabbage tacos and top each taco chips and on flattop for 3 min butter crunch and with pico and top with 2 oz fire wheel top with a jalapeno roasted Sweet on each salsa, Sell Sriracha aioli taco. to the window. Smash Burger Toast a potato roll, On the Once burger Bacon Jam Place burger Finish with Double 4oz burger firmly bottom has a nice spread on the in top left of French smash add pressed on flat top of bun crust flip over top bun and a medium fries a second both sides seasoned burger and add place on top of lined tray, patty with sauce, cheese burger place pickle cheese lettuce, next to tomato burger  Popstroke Toast Brioche Season Rotate patty Bottom of bun, Place burger Top burger Place Cheese Burger Season burger with top side ¼ turn after lettuce, on top of with top pickle to 4-5 shakes of grill of patty 3-4 minutes. tomato, red dressed bun. Place the left of seasoning place that w/4-5 Flip based on onion bottom bun burger at the burger. side down shakes as desired the top left Finish with well temperature. of a fries below Add Cheese medium the burger tray Grilled Wings Place 4 par cooked Heat up Once wings Once wings are Pass down Fry Station grilled drums and 4 and are grilled hot internal on a savaday will sauce flats onto the grill. ensure marked up temp of 165* but cook in a and sell. Totaling 8 wings. solid grill place in oven plus. – Pass to small tray. marks for 3-5 fry side for Be safe while minutes to saucing/plating. passing hot rotating get hot to the items. wings bone. Turkey Burger Toast Brioche 1oz Bottom Cook burger Add Place hot Melt Top burger liquid butter on of bun, 3-4 minutes mushrooms to mushrooms cheese with top flattop, burger on lettuce, per side until flattop when on top of place bun. Place top after seasoning tomato, internal temp burger is nearly burger and burger on burger at each side 4-5 shakes red is 165* done to heat top with top of red the top left onion up swiss cheese onion and of a gray next top swiss plate. Add with side item avocado  Grill/Flat Build Sheets (Sandwiches, Entrees, & Proteins) Churrasco Season with Heat up Rotate Place Once steak Place steak Shingle the Steak 3-4 shakes bag of rice steak ¼ cooked reaches leaning steaks for of grill and turn after rice Med-MW against rice, plate seasoning Steamed 2-3 directly remove veggies will coverage and per side. Vegetables minutes of on plate from grill, be plated on top with cooking, in center slice in 7-8 plate in the chimichurri flip after pieces on a back side. another 2-3 bias, let minutes of rest before cooking cut. Clubhouse Toast 2 Spread On top of 2 pieces Lay turkey Slice bread Open sand so pieces of Garlic mayo one of of bacon on top of down the cut side is white bread on one piece, on top of bacon and middle facing out on one side piece of lettuce, 2 each top with parallel with place it bread, the tomatoes tomato second the bacon towards the side not piece of top of tray toasted. bread fries below sand with pickle to the left Blackened 3 each of On top of Top Roll wrap Toast Lay one Place pickle Mahi Wrap blackened warmed Veggies tightly opposite halve flat on next to wrap mahi tacos, wrap, with mahi and side as an end of a and finish liquid lettuce, once return to well, slice gray plate, with fries butter on mango cooked flat top to on a bias tilt other half below the flat top, salsa, toast the up, pick to wrap warm up Pineapple seal shut secure spinach hab wrap as well West Coast Warm up On top of Then add Roll wrap Toast Lay one Place pickle Chicken Wrap Spinach warmed chicken, tightly opposite halve flat on next to wrap wrap on flat wrap, guac, west coast and side as an end of a and finish top, 4oz of lettuce, sauce. return to well, slice gray plate, with fries braised on pico, flat top to on a bias tilt other half below the flat top to bacon. toast the up, pick to wrap warm up as seal shut secure well Citrus Grilled Start by Cook on Heat up the Once Add Plated on Add Veggies Chicken seasoning Flame Grill. rice and chicken is pineapple Gray plate to the side of both sides Rotate veggies. almost hab glaze with Chicken plate and Dinner of (2) each chicken to done and glaze in the finish glazed fabricated ensure transfer for 20-30 middle chicken with 1 chicken cross marks to flattop seconds, resting on oz mango tender and even grill. covered. the rice to salsa, sell to sandwich cook. the right of the window. pieces. chicken. Mahi for Salad Blacken 3 Cook on flip to cook Brush Lay mahi in Garnish a pieces one side for second side mahi with center of grilled lemon mahi, liquid 3-4 minutes for 2-3 garlic the salad on top of butter on minutes butter mahi flat top Miso Glazed Start by Cook to Once Glaze the Plated on a Add rice and Sell to the Salmon grilling 6 oz med well. salmon is salmon gray plate, vegetables window salmon Ensure almost with miso Salmon in to the Dinner using veg oil cross marks done glaze. Use the middle outside and grill on the top transfer to squeeze with Grilled areas of seasoning side. Be flattop and bottle to lemon plate. on flame sure to sell grill 1 finish wheel on grill bloodline lemon lightly on center of down. wheel salmon. salmon. Simply Grilled Start by Cook to Once Pass the Top the Plated in Sell to the Salmon, grilling 6 oz med well. salmon is Salmon salmon in large salad window. salmon Ensure almost and center of bowl. Sell to Caesar Salad using veg oil cross marks cooked, Lemon salad and the window. and 2-3 on the top grill 1 wheel to finish with shakes of side. Be lemon the pantry lemon in grill sure to sell wheel station. center of seasoning bloodline salmon. then cook down. on flame grill. Chicken Season both Season Cook for an Once Slice Pass to Salad Shingle both Breast for sides of (2) other sides, additional chicken chicken on Station for Chicken each grill for 2 2/3 reaches a bias to plating. pieces side by Salad Fabricated minutes, minutes 165* achieve 6-7 side, down Tender rotate ¼ then turn remove pieces the center of Sandwich turn over from grill the salad cuts and place on grill.  Pantry - Apps Build Sheets Tuna Tartare 4 oz. Cubed 1 tsp Pine Build in ring: Add 6 sliced Sprinkle Side Salad Ahi, Served Hab, 2 black cucumbers Onion relish, bowl. in a 1oz Ponzu dishers of shingled at greens Side salad both in Guac, Tuna 12 oclock, onion, bowl tuna bag. Mix, Press and 6 sesame Let rest for lightly Fried seeds on top one wontons of tuna minute Chips shingled at 6 oclock. Pretzels(s) 1 each Brush with Light 4-5 3 oz. Warm Gray plate Pretzel, Vegetable Pretzel Salt minutes @ Queso in a Option to Oil 500 ramekin add 2nd degrees F. pretzel. Tuna Nachos 16 4 oz tuna, Layer in this Drizzle in Finish with Gray Plate Wonton 1 order: tight lines cilantro and chips on a teaspoon cucumber; sweet sesame gray plate, of ponzu mango; Sriracha seeds start in bag – avocado; Aoili coast building. mix tuna; to coast carrots; jalapeños; onion relish Marg. Wood-Fire 1 oz. ¾ cup 5-6 Cut in 6 Julienne Gray plate Flatbread Flatbread House Shredded Minutes @ pieces on Basil Pieces, Made Mozz(Ivory 500 Bias Balsamic Pizza disher), degrees Glaze Sauce 6 roma drizzle, fresh tomato cracked halves pepper, olive oil drizzle BBQ Chicken Wood-Fire 1 oz. BBQ. 2 oz. Braised 1.5 TBS. Mixed 5-6 minutes Cut in 6; Flatbread Flatbread Chicken julienned 50/50 @ 500 finish with Bacon cheese, Use degrees Scallions, Ivory Scoop Drizzle BBQ, for cheese on a gray plate Buffalo 2 Blue Cover with Cook in Transfer Top with 2 Finish with 1 7 oz. of Chicken Dip scoops – parchment microwave Into cast TBS. Tablespoon Warm Chips into amber paper for 90 iron skillet Shredded of green on a large 1/9 pan seconds Mozz and 3 onion tray jalapenos and put into melt. Pop – Stickers Start by Then add Cook on Once 4 With flat Add 2.5 oz Served on Steamed add 1 cup (5) frozen medium- minutes is side down Ramekin of black plate water and potstickers High for 4 up and fully at a slight ponzu sell to the 1 oz to the pan minutes. cooked angle place dipping window. vegetable and cover Use tongs to transfer to the pot sauce. Finish brine to a with move after 2 Black stickers on with green saute pan. another minutes to Appetizer plate to one onions down saute pan. prevent plate. side. the middle sticking. of plate. Hummus Gray scoop Use of Season the Fan carrots Slice Place Finish Platter of hummus vegetable carrots and and flatbread seasoned hummus into soup medley cucumbers cucumbers and place brocc and with cup, place portion, with Tajin above the below cup cauli below vegetable onto the Wood-fire and place hummus the flatbread brine and top left Flatbread brocc and cup Tajin. corner of a on grill cauli in gray plate mixing bowl and mix in 1oz of veg brine  SALAD Build Sheets Side House 2 cups cucumber Build in Finish with 5-7 Choice of Salad Romaine Roma Small bowl: croutons dressing Halves 50/50 chz Croutons Carrots Red onions House 4 cups cucumber Build in Finish with ivory Choice of Salad Romaine Roma Large bowl: disher of Dressing on tomato romaine, croutons the side. 50/50 chz Cheese, Red onion tomato, Croutons cuc., Carrots Hummus 3 cups 2 oz Citrus Carrots, Once all Add ½ of a Top hummus Sell to the Crunch Romaine Vin, then Cucumbers, ingredients Flatbread with Veg brine window. Lettuce add 2/3 of Blue Cheese, are mixed toasted and tajin, add Salad ingredients Celery, Onion, 8 well and cut remaining 1/3 to mixing Roma transfer to into 1/3’s of ingredients to bowl Tomatoes, a large to back of top of salad mix. mixed bell salad bowl. bowl. Top peppers, Keeping center of broccoli, and off the rim. salad with cauliflower 3 oz green scoop of hummus. Simply 4 cups 2 oz Caesar 2 TBS Toss in Build in Default=Salmon, Salmon, Grilled Romaine dressing grated Bowl Large Bowl, Guest can mahi and Parm focus on choose protein. shrimp Salmon 2 TBS height and proteins Caesar Bacon staying off must have Ivory the rim grilled Disher lemon. croutons Buffalo 4 cups Carrots Use 2/3 of Build in 3 each chicken Finish with Chicken Romaine Cucumbers ingredients large bowl, tenders, sauced nice and Blue in bowl Place and topped over tight Ranch Cheese ingredients middle of salad drizzle Celery evenly in teepee Onion formation 8 Roma Tomatoes Southwest 4 cups 1 oz. Citrus 4oz braised Toss in Build in Finish with a Top with Braised Romaine Vinaigrette chicken Bowl large Salad few extra Guacamole Pico Bowl tortilla strips, Chicken Cotija Pico, Cotija, and Salad 50/50 drizzle Avo-lime cheese Ranch in tight Cilantro lines. Green onion Tortilla strips Side Caesar 2 cups 1 oz..5 TBS. grated Toss in Build in Finish with 5-7 Grated romaine Caesar Parm Bowl small bowl croutons Parm dressing Large 4 cups 2 oz Ceasar 1 TBS Grated Toss in Build in Finish with 3-4 Finish with Caesar Romaine Dressing Parm Chz, mixing large salad croutons on top. a touch of add bowl bowl parm 3-4 croutons in cheese the mix. Quinoa 4 cups Spring mix 4 oz quinoa, 1 Avocado Build in Using tuna mold Guests Salad Spring to be oz citrus, fan on top large salad build quinoa have option mix, topped carrots, red of quinoa. bowl with and avocado in to add any with onion, cotija spring mix the front area of protein. tomato, cheese. towards bowl. Add Add to the cucumber back of Balsamic glaze right of onion, bowl. to the avocado salad carrots. only. Nice tight mixture lines