Hard Rock Cafe Buddy Pad

BUDDY PAD
2022
1
Confidential Property of Hard Rock International
Starters & Shareables
Classic Nachos
Volume Ingredients
21 Chips/ 4 Cups Tortilla Chips
3oz / 85ml Ranch Beans
3oz / 85ml Cheese Sauce
21 Chips / 4 Cups Tortilla Chips
½ cup Cheese Mix Shredded
¼ cup Pico de Gallo
12 Pieces Pickled Onions
14 Slices Pickled Jalapeno
2 TBL Green Onions
2 #30 scoop Sour Cream, in a S/S 2oz. Ramekin
Notes:
• Ingredients should be spread coast to coast; no “Naked” chips.

• Bright color pops with fresh Pico, pickled onions and green onions.
• Rim of the plate should be clean and spotless.
• Sour cream is to be placed at 3:00 on the nachos immediately prior to service. It should never sit under a heat lamp.
MICROS Name: Service Ware:

Nachos2018 Oval Platter, 2oz Ramekin
One Night in Bangkok Spicy Shrimp
Ingredients Volume 1X
1 Portion (8oz / 227g) Shrimp, Breaded,
2oz. / 59 ml Sauce, Orange Chili Aioli
1 tsp Onions, Green
1/3 Cup Tortilla Straws
#12 Scoop Bangkok Slaw
Notes:
• Shrimp should be crispy and well coated with sauce.
MICROS Name: Service Plate:

SPICY SHRIMP Terra Mesa Bowl
Wings
Volume Ingredients
1 Portion/16oz Rubbed, Wings, Oven
2oz / 59ml Classic Rock Wing Sauce
or or
2oz / 59ml Barbecue Sauce
or or
2oz / 59ml Tangy Sauce
2oz / 59ml Blue Cheese Dressing
6 x 4” Sticks Celery Sticks
Notes:
• If ordered BBQ place two frill picks into two wings.
• If ordered Tangy, place one frill pick into wings.
• Remove frill picks prior to service to guest.
• Ladle blue cheese dressing into a 2 oz. ramekin and place in bowl at 7:00.
• Place wings at 9:00 in a stack in bowl.
• Place 6 celery sticks next to ramekin at 4:00. (Curve Side Down)
MICROS name: Serving Pieces:

WINGS Coupe Bowl, 2 oz. Stainless Steel Ramekin
Bodacious Boneless Tenders
Volume Ingredients
1 Portion (10oz / 280g) Tupelo Tenders
2oz / 59 ml Classic Rock Wing Sauce
or or
2oz/ 59 ml Barbecue Sauce
or or
2oz / 59 ml Tangy Sauce
2oz / 59ml Blue Cheese Dressing
6 x 4” Sticks Celery Sticks
Notes:
• Place bb tenders at 9:00 in a stack in bowl.

• Place 6 celery sticks next to ramekin at 4:00. (Curve Side Down)
• If ordered BBQ place two frill picks into two tenders.
• If ordered Tangy, place one frill pick into tenders.
• Remove frill picks prior to service to guest.
MICROS Name: Serving Pieces:

BB Tenders Coupe Bowl, 2 oz. Stainless Steel Ramekin
All American Sliders
Volume Ingredients Build
3 Each Slider Buns, Toasted Top Bun
3 Each Beef Burger 3 oz / 85 g Onion Ring
6 Shakes (1/Side) – 1.5 tsp total Salt & Pepper Mix Cheese
Burger
3 Slices (6 pieces) American Cheese (cut in ½ crisscrossed)
Coleslaw
3 Each #30 Scoop Coleslaw
Bottom Bun
3 Each Onion Ring, Frozen (Fried, Small Rings)
Notes:
• Each slider patty should get 2 pieces of cheese making a crisscrossed pattern. (2 pieces are 1 full slice cut in ½).
• Insert bamboo picks

AMERICAN SLIDER Rectangle Plate
Cuban Slider
3 Each Slider Buns, Toasted
Top Bun
3 Each Beef Burger 3 oz / 85 g
Pork
6 Shakes (1/Side) - 1.5 tsp total Salt & Pepper Mix Cheese
3 slices Swiss Cheese (cut in ½ crisscrossed) Burger
3oz (1oz per burger) Pulled Pork (dry) Pickle
3tsp (1tsp per burger) Dijon Mayonnaise Sauce
6 Each (2 per burger)

Pickle Chips Bottom Bun
Notes:
• Each slider patty should get 2 pieces of cheese making a crisscrossed pattern. (2 pieces are 1 full slice cut in ½).
• Insert bamboo picks

CUBAN SLIDER Rectangle Plate
Three Cheese & Roma Tomato Flatbread
Volume 1X Ingredients
1 TBL
Oil, Salad
1 Each
Crust, pizza white (Damascus)
¾ Cup
3 Cheese Blend
20 Slices
Roma Tomatoes, 1/16” Slice (3 wt. oz.)
1/2 tsp
Salt & Pepper
1 TBL
Cilantro Pesto
1 TBL Basil, Torn (12pc from 2-3 leaves)
1TBL Cheese, Romano Grated
Notes:
KDS Name: Serving Pieces:

3 cheese Flatbread Flatbread Board
Southwest Chicken Flatbread
1 Sheet Crust, pizza white
1 TBL Oil, Salad
3 TBL Guacamole Ranch
¾ Cup Mozzarella Cheese grated
3.5 oz. Portion Cooked, Diced Chicken
¼ Cup Pico de Gallo, 2018
½ tsp Love All Spice Blend
6 Slices Avocado, Sliced, ¼”
1 TBL Red Peppers, diced
1 TBL Guacamole Ranch
1 TBL Sliced Green Onions,
Notes:Mozzarella Provolone

Southwest Flatbread Flatbread Board
Pepperoni Flatbread
1 Sheet Crust, pizza white
1 TBL Oil, Salad
3 TBL Pizza Sauce
¾ Cup Mozzarella Cheese Grated
14 Slices Pork, Pepperoni Sliced
1 TBL Cheese, Romano Grated
Notes:
KDS Name: KDS Routing: Serving Pieces:

Peppersoni Flatbread Inside Expo, Outside Expo, Pizza Flatbread Board
Balsamic Tomato Bruschetta
Volume Ingredients
1 ¼ cup BALSAMIC TOMATOES
10 slices BAGUETTE (grilled, 10cm x 2cm)
10 shavings PARMESAN SHAVED
2 tsp ROMANO CHEESE GRATED
1 TBL BASIL OIL
Notes:
• Set up rectangle plate with logo beverage napkin on the left hand side.
• Put 10 shavings of parmesan in a 4oz ramekin and place at 2:00 above the grilled baguette.
• Put the tomato into the Terramesa bowl and be careful NOT to spill on to the plate.
• Parmesan cheese must be whole shavings and not small pieces.
• Serve with a long tea spoon in the side of the tomatoes.

Bruschetta Rectangle Plate, 2 oz S/S Ramekin, Teaspoon
Burgers & Sandwiches
Legendary Burger
1 Each Bun Toasted
Top Bun
1 Each Beef Burger (Steak Burger Blend) 7oz / 198 g
Onion Ring
6 Shakes (3/Side) (1.5 tsp. Total) Salt & Pepper Mix
Bacon
1 Piece Lettuce, Burger Leaf
1 Slice Tomatoes, Sliced - 4x5”, ¼” Cheese
2 Slices Cheddar Cheese Burger

2 Slices Bacon Tomato
1 Ring Onion Ring - 3” / 8 cm (Fried)
Lettuce
2oz / 59ml Signature sauce/chipotle aioli/Steak Sauce
Bottom Bun
5oz / 142g French Fries
Notes:
• Plate as pictured with French Fries in a Fry Cup at 9:00 and Steak Sauce at 3:00.
• Insert steak knife. Insert Flag.
• Remove all temperature frill picks before delivering to guests

Legendary Burger 11” Round Plate, Fry Cup, 2oz S/S Ramekin, Steak Knife
The Big Cheeseburger
1 Each Bun, Toasted Top Bun
1 Each Beef Burger (Steak Burger Blend) - 7oz, 198 g Cheese
Burger
3 Slices Cheddar Cheese
Red Onion
Tomato
1 Slice Tomatoes, Sliced - 4x5”, ¼”
Leaf Lettuce
2 Rings, Red Onion, Sliced - ¼”
Bottom Bun
2oz / 59ml Signature sauce/chipotle aioli/Steak Sauce
Notes:
• Remove all temperature frill picks before delivering to guests.

• Plate as pictured with French Fries from 9:00 and Chipotle Aioli Sauce at 3:00.

Big Cheese 11” Round Plate, 2 oz S/S Ramekin, Steak Knife
Double Cheeseburger
2 Each Beef Burger (Steak Burger Blend) - 7oz / 198 g Mayonnaise
12 Shakes (3/ Side) (3 tsp. Total) Salt & Pepper Mix Cheese
4 Slices American Cheese Burger
1 TBL Mayonnaise Cheese
1 Piece Lettuce, Burger Leaf Burger
1 Slice Tomatoes Sliced - 4x5” x ¼” Red Onion
2 Rings Red Onion Sliced - ¼” Tomato
2oz / 59ml Signature sauce/chipotle aioli/Steak Sauce Leaf Lettuce
5oz / 142g French Fries Bottom Bun
Notes:

• Plate as pictured with French Fries in a Fry Cup at 9:00 and Chipotle Aioli Sauce at 3:00.
• Because of the sheer height of this burger, it is important that the knife goes through both patties and the bottom bun or the
burger will come apart when serving.

Double Burger 11” Round Plate, Fry Cup, Fry Paper
BBQ Bacon Cheeseburger
1 Each Beef Burger (Steak Burger Blend) - 7oz / 198 g
Shoestring Onions
6 Shakes (3/Side) (1.5 tsp Total) Salt & Pepper Mix
Love All Spice
BBQ Sauce
1 Slice Tomatoes, 4x5, ¼” Sliced
Bacon
1 tsp. Love All Spice Blend
3 oz / 85ml Signature BBQ Sauce Cheese
2 Slices Cheddar Cheese BBQ Sauce

2 Slices Bacon, 18/22 Burger
¾ Cup Seasoned Shoestring Onions Tomato
2oz / 59 ml Signature sauce/chipotle aioli/Steak Sauce
Lettuce
5oz / 142 g French Fries
Bottom Bun
Notes:
• Plate as pictured with French Fries in a Fry Cup at 9:00 and HRC Signature Sauce at 3:00.
• Insert steak knife.
• Insert Flag.
• Remove all temperature frill picks before delivering to guests
KDS Name: KDS Routing: Service Plate:

BBQ Burg Inside Expo, Outside Expo, Grill 11” Round Plate
Surf n Turf Burger
1 Each Beef Burger – 7oz / 198 g
Sauce
Green Onions
#30 Scoop Bangkok Slaw
Shrimp
4 oz / 113 g Bangkok Shrimp
Burger
1 tsp Onions Green
Slaw
1oz / 30ml Orange Chili Aioli
Bottom Bun
2oz / 59ml Signature/chipotle aioli/Steak Sauce
Notes:
• Lean bun top against the burger at 9:00.
• Plate as pictured with French Fries at 12:00 and Chipotle Aioli Sauce at 3:00.
• Place knife at 4:00. Knife is served under the bun so that the Bangkok Shrimp can be stacked high and garnish shown

BANGK Burg 11” Round Plate
Moving Mountains Burger
1 Each Bun Toasted Top Bun
1 Each Burger, Impossible Patty (Frozen) – 6 oz / 170g Onion Ring
2 Slices Cheese Cheddar Sliced Cheese
1 Leaf Leaf Lettuce Burger
1 Slice Tomatoes - 4x5”, ¼” Sliced Tomato
1 Ring Onion Ring (Fried) – 3” / 8 cm Lettuce
2oz / 59ml Ketchup/ Chipotle Aioli
Notes:
• Place fries in cup and place on plate at 10:00.

• Ladle Chipotle Aioli in a 2oz ramekin and place at 2:00.
• Place HRC flag pick into burger.
• Put steak knife into the burger.

Impossible Burg Inside Expo, Outside Expo, Grill 11” Round Plate, 2” oz. Stainless Steel Ramekin, Fry Cup, Fry Paper, HRC Flag, Steak Knife
Country Smash Burger
2 Each Slider Patty (3oz / 85 g) Burger Sauce
4 Shakes (1/Side) (1 tsp. Total) Salt & Pepper Cheese
1 Piece Lettuce, Burger Leaf Burger
3 Each Pickles Cheese
1 Slice Tomatoes, 4x5”, ¼” sliced Burger
American Cheese Pickles

2 Slices
Red Onion
3ea. Rings Red Onion ¼”, sliced
Tomato
2 TBL Burger Sauce
Lettuce
2oz / 59ml Sweet Relish
Burger Sauce
Bottom Bun
Notes:
• All smash burger are cooked medium well 155°F/68°C.

• Pour 2oz of sweet relish in a 2oz. ramekin.
• Plate as pictured with French Fries on plate at 11:00, burger at 6:00 and relish at 2:00.
• Lay steak knife between relish and burger.
• Insert Flag.

Country Burger 11” Round Plate
Swiss & Mushroom Smash Burger
2 Each Slider Patty (3oz / 85g) Mushrooms
4 Shakes (1/Side) (1 tsp. Total) Salt & Pepper Cheese
2 Slice Burger
Swiss Cheese
2 TBL Cheese
Sautéed Mushrooms
Burger
2 TBL
Dijon Mayonnaise
Tomato
1 leaf
Lettuce, Burger Leaf Lettuce
1 slice
Tomatoes, 4x5”, ¼” Sliced Dijon Mayo
5oz / 142g
French Fries Bottom Bun
Notes:
• All smash burgers are cooked medium well 155°F/68°C.

• Plate with French Fries on plate at 11:00, burger at 6:00.
• Place steak knife under burger at 5:00.
• Insert Flag.

Swiss Mush Bgr 11” Round Plate
Diablo Burger Smash Burger
2 Each Slider Patty (3oz / 85g) Jalapeno
Salt & Pepper Cheese

4 Shakes (1/Side) (1 tsp. Total)
Burger
2 Slice Jack Cheese
Cheese
4 Slices Pickled Jalapeno
Burger
1 TBL Spicy Mayo
Tomato
1 leaf Lettuce, Burger Leaf Lettuce
1 slice Tomatoes, 4x5”, ¼” sliced Spicy Mayo
Notes:
• All smash burger are cooked medium well 155°F/68°C.

• Plate with French Fries on plate at 11:00, burger at 6:00.
• Place steak knife under burger at 5:00.
• Insert Flag.

Diablo burger Inside Expo, Outside Expo, Grill 11” Round Plate
BBQ Pulled Pork Sandwich
Ingredients Volume 1X Build
5oz / 142g Pulled Pork Top Bun
2 oz / 59ml Barbecue Sauce
Coleslaw
1 Each Bun, Hamburger Toasted
Pulled Pork
5 Slices Pickle Chips
#12 Scoop Coleslaw Pickles
3oz /89 ml Ranch Beans
#12 Scoop Coleslaw Bottom
Bun
Notes:
• Place fries in cup lined with fry paper then place on plate at 12:00.
• Ladle beans into a 4 oz. ramekin and place on platter at 10:00.
• Scoop coleslaw in 4 oz. ramekin and place on platter at 2:00.

Pork Sand 11” Round Plate, 4 oz. Stainless Steel Ramekin, Fry Cup, Fry Paper
Grilled Chicken Sandwich
Ingredients Volume 1X Build
1 Each Chicken Breast – 8oz / 227g Top Bun
2 shakes / 1 per side - ½ tsp Salt & Pepper
Bacon
1 TBL Honey Mustard Dressing
Cheese
1 Slice Cheese, Monterey Jack Sliced
2 Slices Bacon Honey Mustard
1 Each Bun, Hamburger Chicken

2 Leaf Leaf Lettuce Tomato
1 Slice Tomatoes 4x5”, ¼” Sliced Lettuce
5 oz / 142g French Fries
Bottom Bun
#12 Scoop Coleslaw
Notes:
• Place fries in cup lined with fry paper then place on plate at 10:00.
• Place a #12 scoop of coleslaw in a 4 oz. ramekin and place on plate at 2:00.
• Place flag pick in center of bun.
KDS Name: Service Plate:

11” Round Plate, 4 oz. Stainless Steel Ramekin, Fry Cup, Fry Paper
Crispy Chicken Sandwich
Volume 1X Ingredients Build
1ea. Burger Bun Top Bun
5 oz. / 142g Crispy Chicken Breast (Prepped) Ranch Dressing
2 Shakes (1/Side) (½ tsp. Total) Salt & Pepper Chicken
2 TBL Ranch Dressing Tomato
1 slice Tomatoes 4x5”, ¼” Sliced Lettuce
1 ea. Lettuce, Burger Leaf Ranch Dressing
Notes:

• Place fries at 10:00 on the plate and the sandwich at 6:00.
Service Plate:
KDS Name: 11” Round Plate
Crispy Chic San
Buffalo Chicken Sandwich
Volume 1X Ingredients Build
1ea. Burger Bun
Top Bun
5 oz. / 142g Crispy Chicken Breast (Prepped)
Ranch Dressing
2 Shakes (1/Side) (½ tsp. Total) Salt & Pepper
Chicken
2 TBL Ranch Dressing
Classic Rock Wing Sauce Tomato
1 oz / 30ml
1 slice Tomatoes 4x5”, ¼” Sliced Lettuce
1 ea. Lettuce, Burger Leaf Ranch Dressing

French Fries (SOP-75.1) Bottom Bun
5oz / 142g
Notes:

• Place fries at 10:00 on the plate and the sandwich at 6:00.
Service Plate:
KDS Name: 11” Round Plate
Buff Chic San
Salads & Bowls
Grilled Chicken Caesar Salad
4 cups Romaine Lettuce 1”x 1”
1.5oz Creamy Caesar Dressing
8 Croutons Garlic Butter Croutons
6 Crisps Cheese Parm Crisp
1 each Grilled Chicken 8oz
1 TBL Cheese Parmesan Shaved
Notes:
• Slice chicken on the bias to yield 8 to 10 pieces.

• Place on salad in a shingled manner from 9:00 to 3:00.
• Make sure parmesan crisps are quarter size and are not broken pieces.

Chic Caesar Nouveau Bowl
Steak Salad
Volume Ingredients
2 Each- 4oz (8oz / 227g) Beef Fajita Steak, Marinated in Steak Marinade
½ tsp Salt & Pepper
2 TBL Cilantro Pesto
4 Cups Lettuce Mix (Iceberg, romaine, spinach, kale)
1.5oz / 45ml Blue Cheese Vinaigrette
3oz / 85g Onion, Pickled
¼ cup Julienne Red Peppers 1/8”
2 TBL Cheese, Blue, Crumbled
1 Each Tomato, Roma, Quartered
1/2 Cup Seasoned Shoestring Onions
Notes:
• Place the quarters of Roma tomatoes at 10:00, 2:00, 4:00 and 8:00. Sprinkle crumbled blue cheese from coast to coast over the
top of the salad.
• Steak should be sliced on a bias. 5 cuts for each steak creating 6 slices (totaling 12 slices), placed over the salad from 12:00 to
6:00.

Steak Salad Coupe Bowl
Grilled Salmon Noodle Bowl
3.5oz / 100g Salmon
2 tsp Oil, Salad
½ tsp (¼ tsp per side) Love All Spice Blend (SEAS-38) Lettuce Mix
2 Cups (Iceberg, romaine, spinach, kale)
2 TBL Sesame Soy Dressing
6oz / 170g Ramen Noodles
3oz Sesame Soy Dressing
2 TBL Julienne Carrots
¼ cup Julienne Red Peppers 1/8”
¼ cup Edamame
2.5 TBL Red cabbage (1/8” shredded)
2 tsp Green Onions
0.5oz Sesame Soy Dressing
Notes:
• Top with green onions.

• Place grilled salmon on top and center of the noodles & drizzle 1 Tbsp. of sesame soy over salmon.

Noodle Bowl Nouveau Bowl
Southwestern Bowl
5oz / 142g 5oz Chicken Breast
4 Shakes (2/Side) (1 tsp. Total) Love All Spice Blend
2 Cups Lettuce Mix (Iceberg, romaine, spinach, kale)
1 oz. Guacamole Ranch Dressing
2.5 TBL Red Cabbage
¼ cup Pico de Gallo
3oz / 85g Quinoa-Corn Salad
3oz / 85g Seasoned Black Beans
1oz Guacamole Ranch Dressing
Method:
• Slice the chicken breast into ¼” slices and place in the center of the bowl
• Drizzle 1oz of dressing across the sliced chicken in the bowl (keep rim of plate clean)
Notes:

Southwest Bowl Salad, Inside Expo, Outside Expo Coupe Bowl
Entrees
Hickory Smoked Ribs (Full)
Volume Ingredients
1 Ribs Smoked Ribs- Baby Backs
3oz / 89ml Barbecue Sauce
1 tsp Love All Spice Blend
#12 Scoop Coleslaw
5 oz / 142g French Fries
NOTES:
1. The ribs should rich the temperaturę of 75 °C
2. Dust entire length of ribs with Love All Spice Blend and place ribs on platter from 9:00 to 3:00.
3. Place French Fries on platter at 11:00.
4. Scoop Coleslaw into a 4 oz. ramekin and place on platter at 1:00.
5. Ladle Ranch Beans into a 4 oz. ramekin and place on platter at 2:00.
6. Place Knife at 4:00 underneath ribs.

Oval Platter, (2) 4 oz. Ramekins, Steak Knife
Smokehouse BBQ Combo – Ribs Chicken
Volume Ingredients
½ Portion BBQ Chicken (Breast or Leg)
½ Ribs Smoked Ribs-Baby Backs 2018 (MEAT-15.5)
3 fl. oz. Barbecue Sauce 2018 (HSC-102)
½tsp. LoveAll Spice Blend (SEAS-38)
3 fl. oz./88.7ml(1) RanchBeans 2018 (HSC-103)
#12 Scoop Coleslaw (VEG-220)
5 oz. French Fries (Cooking) 2018 (SOP-75.1)
1 Each Steak Knife
Notes:
1. The ribs and chicken should rich the temperaturę of 75 °C
2. Dust entire length of ribs with Love All Spice Blend and place ribs on platter from 9:00 to 3:00.


Smokehouse BBQ Combo Ribs Pulled Pork
5oz/142g Pulled Pork
½ Ribs Smoked Ribs- Baby Backs
3 x 0.5oz Barbecue Sauce
1oz Barbecue Sauce
½ Cup Shoestring Onions
3oz Ranch Beans
#12 Scoop Coleslaw
Notes:
1. The ribs and pulled pork should rich the temperaturę of 75 °C

2.Dust entire length of ribs with Love All Spice Blend and place ribs on platter from 9:00 to 3:00.

SMOKED COMBO Oval Platter, (2) 4 oz. Ramekins, Steak Knife
Smokehouse BBQ Trio Combo 2022 EU
BBQ Chicken (Breast or Leg)
½ Portion
Pulled Pork
3wt. OZ
½ Ribs Smoked Ribs- Baby Backs 2018 (MEAT-15.5)
4 fl. oz. Barbecue Sauce 2018 (HSC-102)

½ tsp. Love All Spice Blend (SEAS-38)
3 fl. oz./88.7 ml Ranch Beans 2018 (HSC-103)
(2) #12 Scoop Coleslaw (VEG-220)
(1) 5 oz. French Fries (Cooking) 2018 (SOP-75.1)
1 Each Steak Knife
Notes:
1. The ribs and pulled pork should rich the temperaturę of 75 °C

2.Dust entire length of ribs with Love All Spice Blend and place ribs on platter from 9:00 to 3:00.
Service Plate:
KDS Name:
Ribeye
14oz / 397g Steak Ribeye
2 tsp Oil Salad, Vegetable
4 Shakes (2/Side) (1 tsp Total) Salt and Pepper
#100 Scoop Herb Garlic Butter (1/4” Slice)
2 x #10 Scoop Gold Mashed Potatoes
1 Portion Fresh Vegetable
Notes:
• Potatoes to form one mound at 10:00.

• Place vegetables on plate at 2:00.
• Place steak in between potatoes and vegetables with bone end pointing at 12:00.
• Place knife under the steak at 4:00.
• Remove all temperature and frill picks before delivering plate to guest.

Cowboy Ribeye 11” Plate, Steak Knife
New York Strip Steak
12oz / 340g Beef Steak NY Strip
2 tsp Oil Salad, Vegetable
4 Shakes (2/Side) (1tsp Total) Salt and Pepper
#100 Scoop Garlic Butter (1/4” Slice)
2 #10 Scoop Gold Mashed Potatoes
Notes:
• Potatoes to form one mound at 10:00.

• Place steak in between potatoes and vegetables with bone end pointing at 12:00.
• Place knife under the steak at 4:00.
• Remove all temperature and frill picks before delivering plate to guest.

NY Strip 11” Plate, Steak Knife
ADD Bangkok Shrimp (Steak)
4oz. / 114g Bangkok Shrimp, prepared
1oz / 30ml Sauce, Orange Chili Aioli
1 tsp Onions Green
Notes:
• Place on the middle of the Steak.

• Garnish with green onions.

ADD BK SHRIMP 11” Plate, Steak Knife
Fajitas Grilled Chicken
Volume Ingredients
8oz / 227g Chicken breast
2 Shakes (1/Side) (1/2 tsp Total) Salt and Pepper
7oz / 198g Fajita Onions and Peppers
1oz / 30ml Steak Marinade
Notes:
• Serve with Fajita set

Faj Chic Crescent Sizzle Plate, Wooden Fajita Board, 11”
Plate, 4 oz. Stainless Ramekin, Logo Tortilla Bag
Fajitas Grilled Steak
Volume Ingredients
8oz / 227g Fajita Steak
2 Shakes (1/Side) (1/2 tsp Total) Salt and Pepper Mixture
1oz / 30ml Steak Marinade
Notes:
• Serve with Fajita set

Faj Steak Crescent Sizzle Plate, Wooden Fajita Board, 11”
Fajitas Duo: Beef & Chicken
Volume Ingredients
4 oz. / 114g Beef Fajita Steak
1 shake / ¼ tsp Salt and Pepper Mixture
4 oz. / 114g Chicken Breast
1 shake / 1/4 tsp Salt and Pepper Mixture
1oz / 30 ml Steak Marinade
Notes
• Serve with Fajita Set

Faj Chic/Steak Crescent Sizzle Plate, Wooden Fajita Board, 11”
Vegetable Fajitas
Volume Ingredients
7oz /198g Fajita Onions and Peppers
½ Cup Sautéed Mushrooms
1 oz / 30ml Seasoned Black Beans
1 oz / 30ml Julienne Carrots
1 oz / 30ml Edamame
1 oz / 30ml Red cabbage (1/8” shredded)
1 oz / 30ml Steak Marinade
Notes
• Serve with Fajita Set

Faj Veggie Crescent Sizzle Plate, Wooden Fajita Board, 11”
Fajita Set
Leaf lettuce lollo
2 each
2 x #30 Scoops Pico De Gallo
½ Cup Cheese Mixed Shredded
2 x #30 Scoops Guacamole

½ Cup Shredded Lettuce
#12 Scoop Sour Cream
4 Each Tortilla, Flour 6” (Fresh, Warmed)
1 Each Logo, Tortilla Bag
Notes:
• Place leaf lettuce on the left side of the plate from 12 to 6

• Place portions of Pico de Gallo, mixed cheese and guacamole on plate from 8:00-10:00 on the salad. (Pico @ 11, Cheese @ 10,
Guac @ 9).
• Place shredded lettuce on plate from 12:00 to 6:00.
• Place sour cream into a 4 oz. stainless steel ramekin and place at 7:00 on plate. (NOTE: FAJITA SET SHOULD NEVER SIT UNDER
A HEAT LAMP.)
• Place warmed 6" fresh tortillas into a logo tortilla bag. Place the bag on the right-hand corner of the plate with the logo upright.
(NOTE: FOLD TORTILLA BAG SO THE TOP EDGE IS UNDERNEATH THE BAG.)
Service Pieces:
11” Plate, 4 oz. Stainless Steel Ramekin
Twisted Mac Chicken & Cheese
5oz / 142g Chicken Breast
¼ tsp Salt and Pepper Mixture
8 oz. / 227g Pasta Cavatappi
2 x #12 Scoop Cheese Sauce
#30 Scoop Herb, Garlic Butter
1 tsp Classic Rock Wing Sauce
½ Cup Cheese, Mixed Shredded
¼ Cup Diced Red Peppers
2 TBL Romano Parsley Breadcrumbs
2 Slices Garlic Toast
Notes:
• Slice the chicken breast on the bias to yield 5-6 pieces and place on top of the pasta from 9:00 to 3:00
• Place the 2 garlic toasts at 1:00.

Nouveau Bowl
Salmon 2022 (Grill Method) (Cedar Plank)
Volume Ingredients
7oz / 198g Salmon
1 shake / ¼ tsp Salt & Pepper
1 each Cedar Plank, Soaked (optional)
2 x #10 Scoop Gold Mashed Potatoes
1oz / 30ml Spicy Mustard Glaze

1 each Lemon, Half, Grilled
Notes:
• Scoop a #10 scoop of mashed potatoes onto the platter at 3:00. Scoop a second #10 scoop on top of first to form one tall
mound.
• Grill the lemon half on a 550°F/280°C clean, oiled and hot grill after two minutes turn to 2:00 position to create diamonds.
• Place cooked Salmon (and cedar plank) on a clean oval platter diagonally from 7:00 – 1:00
• Place grilled Lemon half at 6:00, above the vegetables.

CEDR SALMON Oval Platter, Cedar Plank
Tupelo Chicken Tender Entrée
Volume Ingredients
1 Portion (11oz / 280g) Tupelo Tenders
2oz. Honey Mustard Dressing
2oz. Barbecue Sauce
Notes:
• Portion is 10.5-11 wt. oz. breaded weight with a minimum of five tenders
• Ladle Barbecue Sauce into a 2 oz. ramekin and place in bowl at 7 o’clock.
• Ladle Honey Mustard Dressing into a 2 oz. ramekin and place in bowl at 5 o’clock (to the right of the BBQ sauce)
• Plate French Fries in the bowl at 12 o’clock.
• Place Chicken Tenders centered in the bowl (laying slightly over the fries as pictured)
KDS Name: Serving Pieces:

Tupelo Entrée Coupe Bowl
Sides
Sub/Side House Salad FRAN
Volume Ingredients
1 ½ Cups Lettuce Mix (Iceberg, romaine, spinach,

kale)
1/2 Each Tomato, Roma/Plum
4 Each Croutons, Garlic Butter
4 Each Julienne Red Peppers 1/8”
1oz Dressing Guest’s Choice
Notes:
• Tomatoes are quartered.

Small White Bow, or Terra Mesa Bowl, 2 oz.
SUB SALAD
Ramekin, B&B plate.
Side Caesar Salad FRAN
1½ Cups Romaine Lettuce (Caesar) 1”x1”
2 TBL Caesar Dressing
4 each Croutons Garlic Butter
3 crisp Cheese Parm Crisp
1½ tsp Cheese Parmesan Shaved
Notes:
• Make sure parmesesan crisps are quarter size and are not broken pieces.
MICROS Name:
Serving Pieces:
SIDE CAESAR Small White Bowl
Cheese Fries FRAN
Volume Ingredients
1/4 tsp Salt and Pepper Mixture
1/4 Cup Cheese Mixed Shredded
1 TBL Bacon, diced 3/8"x3/8" to 1/2"x1/2"
1/2 TBL Onions, Green
2oz Ranch Dressing
Notes:
• Bowl maybe hot. Cheese should be plentiful and evenly spread out
• Ladle 2 fl. oz. of ranch dressing into an 2 oz. ramekin and place in bowl at 2:00.

Cheese Fries Terra Mesa Bowl, 2oz. ramekin.
Side Twisted Mac & Cheese FRAN
Volume Ingredients
5oz / 142g Pasta Cavatappi
#12 Scoop Cheese Sauce
1 TBL Herb Garlic Butter
1/2 tsp Classic Rock Wing Sauce
¼ Cup Cheese, Mixed Shredded
2 TBL Diced Red Peppers
1 TBL Romano Parsley Breadcrumbs
Notes:

*TWISTD MAC* Terra Mesa Bowl
Side Onion Ring Tower FRAN
Volume Ingredients
9 oz. Onion Rings
2oz Barbecue Sauce
2oz Ranch Dressing
Notes:
• Onion rings should completely cover the spiral tower. The yield is approximately 9 onion rings.
• Ladle bbq sauce into a 2 oz. Ramekin and place in bowl at 7:00.
• Ladle ranch dressing into a 2 oz. Ramekin and place in bowl at 5:00.

ONION RINGS Coupe Bowl, Bev Nap, Spiral Tower, (2) 2 oz.
Stainless Steel Ramekins
Sub Onion Rings
Volume Ingredients
7 oz. Onion Rings
Notes:
• Place onion rings in a terra mesa bowl for service with any entrees. For sub onion rings on sandwiches and burgers, place onion rings
directly on the plate

Sub oring Terra Mesa
Side Broccoli
Volume Ingredients
5oz / 142g Broccoli (crown, fresh, blanched)
#100 scoop Herb Garlic Butter
¼ each Grilled Lemon
Notes:
• Place ¼ grilled lemon in the bowl at the bottom stem of broccoli crown, flesh side up.

Side Broc Terra Mesa Bowl.
Side Green Beans
Volume Ingredients
5oz / 142g Green Beans/Green Bean Medley (fresh,
blanched, hot)
#100 scoop
Herb Garlic Butter
1 TBL
Red Bell Pepper (fresh, 1/4” diced, for
green bean medley only)
Notes:

Side Green Beans Terra Mesa Bowl.
Side Broc/Carrot Medley
Volume Ingredients
5oz Broccoli/Carrot Medley (prepped)
#100 scoop Herb Garlic Butter
Notes:

Side Broc/Carrot Terra Mesa Bowl.
Side Golden Mashed Potatoes
Volume Ingredients
2 x #10 Scoop Golden Mashed Potatoes
Notes:

Side Mashed Terra Mesa Bowl.
Desserts
Homemade Apple Cobbler
1 Portion Apple Cobbler, heated
#10 Scoop Ice Cream, Vanilla
1 fl. oz./30ml Sauce, Caramel Syrup
Notes:
• Place 1 #10 scoop of vanilla ice cream pressed into center of cobbler.
• Drizzle 1 fl. oz./30 ml of caramel topping over dessert for lattice effect.
• Place dessert spoon at 3:00.

Apple Cobbler Coupe Bowl, Dessert Spoon
Hot Fudge Brownie
1oz / 30 ml Topping, Chocolate, Hot Fudge
¼ Cup Whipped Cream
1 Each Pre- Made Brownie, heated
2 x #10 Scoop Ice Cream Vanilla
2oz / 59ml Topping Chocolate Hot Fudge
1 Cup Whipped Cream
1 tsp Chocolate Jimmies Sprinkles
1 each Cherry Maraschino
Notes:
• Fudge should be hot 125°F/52°C.

• WE NO LONGER PUT WALNUTS ON THE SUNDAE.
• Sprinkle jimmies over the whipped cream.
• Place the cherry on top and in the center.
• Place dessert spoon in glass at 2:00.

Brownie Margarita Glass, 1 Dessert Spoon
Cheesecake NA
1 Portion Cheese Cake
¼ Cup Whipped Cream
4oz Strawberry Sauce
1 Each Mint, Sprig
Notes:
• Served with a fork

Cheese Cake Coupe Bowl, Chilled
Hot Fudge Sundae
0.5oz /15ml Topping, Chocolate, Hot Fudge
3 x #10 Scoop Ice Cream Vanilla
1oz / 30 ml Topping Chocolate Hot Fudge
1/2 Cup Whipped Cream
1 tsp Chocolate Jimmies Sprinkles
1 Cherry Cherry Maraschino
Notes:
• Sprinkle chocolate jimmies over the whipped cream.

• Place a maraschino cherry on top of the whipped cream.
• Place spoon into dessert

Hot Fudge Sundae Sundae Glass (chilled), 1 Dessert Spoon.
Kid Hot Fudge Sundae (Birthday)
1 TBL Topping, Chocolate, Hot Fudge
#10 Scoop Ice Cream Vanilla
1 TBL Topping Chocolate Hot Fudge
1/4 Cup Whipped Cream
1 each Cherry Maraschino
Notes:
• Place spoon into dessert

Kid Sundae Sundae Glass (chilled), 1 Dessert Spoon.
HRC Signature Ice Cream
Volume Ingredients
3 x #10 Scoop Ice Cream, guest choice
Notes:
• Serve with a dessert spoon in ice cream.

Ice Cream Sundae Glass (chilled), 1 Dessert Spoon.
Vanilla or Chocolate Milkshake
Volume Ingredients
(2) #10 Scoop Ice Cream, Guest’s Choice
¼ Cup Milk
1 dollop Whipped Cream
1 Each Dessert Spoon
Notes:
• Place spoon in shake.

Van Shake or Shake Glass (chilled), 1 Dessert Spoon, straw
Choc Shake
Kids
Skyler’s Daddy Mac & Cheese
5oz / 142g Pasta Cavatappi
#12 Scoop Sauce, Cheese
1 TBL Cheese, Romano, grated
2oz Fresh Fruit
Notes:
• Evenly place fruit into a hulls on guitar neck

Kid Mac Guitar Platter
Skiddley’s Not So Diddly Chicken Breast
1 each Chicken Breast 5oz / 142g
¼ tsp. Salt & Pepper Mix
2.5oz Side, Veggie of the Day, Kid
2oz Fresh Fruit
Notes:
• Evenly place fruit into a hulls on guitar neck

Kid Didily Chicken Guitar Platter
Razzi’s Chicken Tenders
3 Tenders Jimi Tenders
3oz / 85g Side, Fries, Kid
1oz / 30ml Dressing, Honey Mustard
1oz / 30ml BBQ Sauce
Notes:
• Place fries on platter above tenders at 6:00.

• Ladle 1 oz. of honey mustard dressing into the bottom sauce hull on platter. Ladle 1 oz. of BBQ Sauce into the top sauce hull on
platter.

Kid Tenders Guitar Platter
Buddy Jr’s Cheeseburger
1 each Beef, Burger, 4 oz
1 each Burger Bun
1 slice American Cheese
2oz / 59ml Ketchup
Notes:
• Place fries on platter above burger at 12:00.

• Using a squirt bottle, place 1 oz./30ml of ketchup into each hull.

Kid Burger Guitar Platter
Ain’t Nothin’ But A Hot Dog
1 Hot Dog Beef, Hot Dog, Kiddie
1 Bun Bun, Hot Dog
2oz / 59ml Ketchup
Notes:
• Place fries on platter above hot dog at 12:00.

• Using a squirt bottle, place 1 oz./30ml of ketchup into each hull.

Kid Dog Guitar Platter
Kids Side Fruit
1oz Strawberries, 1/4” x 1/4”
1oz Pineapple 1/4” x 1/4”
Notes:
• Place fruit into a 4oz. Ramekin.

• Guest can request all pineapple or all strawberry.

Kid SD Fruit Pantry, Outside Expo, Inside Expo 4oz. Ramekin
Bahama Mama
12 oz. Collins Gls. Ingredients 23 oz. Hurricane Gls.
0.50 oz. Bacardi Superior Rum 1.00 oz.
0.50 oz. Malibu Coconut Rum 1.00 oz.
0.50 oz. Banana Liqueur 1.00 oz.
0.25 oz. Finest Call Grenadine 0.50 oz.
1.50 oz. Pineapple Juice 3.00 oz.
1.50 oz. Orange Juice 3.00 oz.
Garnish: Cherry and ½ Orange Slice Speared with bamboo stick.

Method: Shake and strain over fresh ice
Classic Caribbean Mojito

4 ea. Mint Leaves 8 ea.
2 ea. Lime Wedges 4 ea.
0.75 oz. House-Made Mint Syrup 2.00 oz.
1.00 oz. Soda Water 4.00 oz.
0.50 oz. Bacardi Añejo Cuatro 1.00 oz.
Garnish: Double mint flower dusted with powdered sugar sprinkle

Method: Squeeze and drop lime wedges and mint leaves into the mixing glass.
Add the Bacardi and Mint syrup, shake and pour.
Top with soda water and a float of Bacardi Añejo Cuatro
Espresso Martini
Ingredients 10 oz. Martini Gls.

Grey Goose Vodka 1.50 oz.
Kahlua Coffee Liqueur 0.50 oz.
Finest Call Simple Syrup 0.50 oz.
Fresh Brewed Lavazza Espresso 2.00 oz.
Garnish: 3 coffee beans

Method: Shake and Double Strain into a chilled martini glass.
Hurricane
12 oz. Collins Gls. Ingredients 26 oz. Hurricane Gls

1.00 oz. Simply Orange Juice 2.50 oz.
1.00 oz. Ocean Spray Pineapple Juice 2.50 oz.
1.00 oz. Finest Call Mango Puree 2.50 oz.
0.25 oz. Finest Call Grenadine 0.50 oz.
0.25 oz. DeKuyper Amaretto 0.50 oz.
0.25 oz. Bacardi Black Rum 0.50 oz.
Garnish: Cherry and ½ orange slice speared

Method: Build in the order of the ingredients list recipe. Float of Amaretto and pour
Bacardi Black Rum last.
Passion Fruit Mai Tai

1.50 oz. Sailor Jerry Spiced Rum 3.00 oz.
0.50 oz. (1 pump) REÀL Passion Fruit Puree 1.00 oz. (2 pumps)
1.00 oz. (4 pumps) Monin Orgeat Syrup 2.00 oz. (8 pumps)
1.00 oz. Sun Orchard Lime Juice 2.00 oz.
4 dashes Angostura Bitters 8 dashes
Garnish: Pineapple wedge
Method: Shake and Strain over fresh ice
Purple Haze
12 oz. Collins Gls. Ingredients 16 oz. Mason Jar

0.50 oz. Smirnoff Vodka 0.50 oz.
0.50 oz. Beefeater Gin 0.50 oz.
1.00 oz. House-Made Sour Mix 2.00 oz.
1.00 oz. Sprite 1.00 oz.
0.50 oz. Chambord Raspberry Liq. 0.50 oz.
Garnish: Lemon wedge speared
Method:Shake and Strain over fresh ice. Pour Chambord last.
Rockin’ Fresh Rita

1 ea. Squeezed Lime Wedge 1 ea.
1.50 oz. Milagro Silver Tequila 2.00 oz.
1.00 oz. (4 pumps) Monin Agave Nectar 1.50 oz. (6 pumps)
Garnish: ½ Rim of Sweet & Savory Spice and speared lime wedge
Method: Shake and Strain over fresh ice
Southern Rock

0.50 oz. Jack Daniel’s Whiskey 0.50 oz.
0.50 oz. Southern Comfort 0.50 oz.
0.50 oz. Chambord Raspberry Liq. 0.50 oz.
0.50 oz. Smirnoff Vodka 0.50 oz.
Method:Shake and Strain over fresh ice

Rhythm and Rosé Mule
Ingredients 24 oz. Moscow Mule Mug

Absolut Vodka 2.00 oz.
Band of Roses Rosé Wine 1.00 oz.
House-Made Passion Fruit-Green Tea Syrup 2.00 oz.
Sun Orchard Lime Juice 1.00 oz.
Fever-Tree Ginger Beer 4.00 oz.
Garnish: Double mint flower
Method:Shake and pour, top with fever tree ginger beer
Sparkling Blackberry Sangria
17.25 oz. Wine Gls. Ingredients 16 oz. Mason Jar

2 ea. ½ Orange Slices 2 ea.
4.50 oz. Blackberry Sangria Base 4.50 oz.
1.50 oz. Riondo Prosecco 1.50 oz.
Garnish: Blackberry speared

Method: Shake and pour
Sparkling Blue Hawaiian

2.00 oz. Sparkling Hawaiian Base 4.25 oz.
1.00 oz. Riondo Prosecco 2.00 oz.
Garnish: Pineapple Wedge

Method: Shake and strain over fresh ice.
Tropical Margarita

1.50 oz. House-Infused Strawberry Tequila 1.50 oz.
0.50 oz. Cointreau Orange Liqueur 0.50 oz.
0.50 oz. (2 pumps) Monin Guava Syrup 1.00 oz. (4 pumps)
Garnish: Pineapple leaf and pineapple wedge

Method:Shake and Strain over fresh ice
Ultimate Long Island Iced Tea

0.50 oz. Tito’s Vodka 0.50 oz.
0.50 oz. Bombay Sapphire Gin 0.50 oz.
0.50 oz. Sailor Jerry Spiced Rum 0.50 oz.
0.50 oz. Cointreau Orange Liq. 0.50 oz.
1.00 oz. Coca-Cola 1.00 oz.
Method:Shake and Strain over fresh ice.
Alternative Rock
Non-Alcoholic Cookies and Cream Shake
Ingredients 10.75 oz. Milk Jug

White Chocolate Milkshake Portion 1 ea.
Whole Oreo Cookie 1 ea.
Vitamin D Milk 1.25 oz.
Garnish: Chocolate jimmy sprinkle rim, whipped cream, Monin dark chocolate drizzle, 1 sugared
brownie square and ¼ tsp. gold star sprinkles
Method:Blended
Mango Berry Cooler
17.25 oz. Cooler Gls. Ingredients 20 oz. Pint Gls.

0.50 oz. (1 pump) Monin Strawberry Fruit Puree 0.50 oz. (1 pump)
Garnish: HRC Flagged strawberry dropped in and a pineapple wedge
Method: Shake and strain over new ice. Top up with Sprite
Mango Tango
17.25 oz. Cooler Gls. Ingredients 20 oz. Pint Gls

4.00 oz. Red Bull Original 4.00 oz.
Garnish: HRC Flag speared Cherry and ½ orange slice

Method: Shake and pour, Top with ice and then add Red Bull.
Strawberry Basil Lemonade
17.25 oz. Cooler Gls. Ingredients 20 oz. Pint Gls.

1 ea. Lemon Wedge 2 ea.
4 ea. Strawberry Quarters 4 ea.
4 ea. Basil Leaves 4 ea.
0.75 oz. (3 pumps) Monin Agave Syrup 1.00 oz. (4 pumps)
3.00 oz. Water 4.00 oz.
Garnish: HRC Flag Speared strawberry dropped in

Method:
1. squeeze and discard lemon wedge(s). Combine strawberries, basil, and agave.
Muddle, add the rest of ingredients, shake and pour
Shots
B52
9.00 oz. Rocks Gls. Ingredients 2.50 oz. Classic Shot Gls.
1.00 oz. Kahlua Coffee Liqueur 1.00 oz.
0.50 oz. Bailey’s Irish Cream 0.50 oz.
0.50 oz. Grand Marnier 0.50 oz.
Garnish: None
Method: Layer the liquors in the order of ingredients listed in recipe
Bubble Gum
0.50 oz. Bailey’s Irish Cream 0.50 oz.
0.50 oz. Dekuyper Blue Curacao 0.50 oz.
0.50 oz. DeKuyper Crème de 0.50 oz.
Banana
Garnish: None
Method: Shake and Strain.

Green Tea Shot
0.50 oz. Peach Schnapps 0.50 oz.
0.50 oz. Jameson Irish Whiskey 0.50 oz.
Garnish: None
Method: Shake and strain.
Cran-a-Kaze
0.50 oz. Svedka Vodka 0.50 oz.
0.25 oz. Dekuyper Triple Sec 0.25 oz.
0.25 oz. Fresh Lime Juice 0.25 oz.
0.25 oz. Finest Call Simple Syrup 0.25 oz.
0.25 oz. Ocean Spray Cranberry 0.25 oz.
Juice
Garnish: None
Method: Shake and strain.
Lemon Drop Shot
2 ea. Lemon Wedge 2 ea.
1.25 oz. Absolut Citron Vodka 1.25 oz.
0.25 oz. Finest Call Simple Syrup 0.25 oz.
Garnish: ½ Sugar rim and a lemon wedge speared through the flesh
Method: Moisten ½ the outside rim of the appropriate glass using a lemon wedge.
Squeeze and drop lemons into shaker. Shake and strain.
Irish Coffee
8.5oz. Catalina Glass Ingredients

1.5oz. Jameson Whiskey
5 oz. Fresh Brewed Coffee
½ cup. Whipped Cream
Method: build, Top with ½ cup of whipped cream and serve

immediately.
Kahlua Coffee

1.5oz. Kahlua
Method: build, Top with ½ cup of whipped

cream and serve immediately.
Baileys Coffee

1.5oz. Baileys
5 oz. Fresh Brewed
½ cup. Coffee
Whipped Cream
Method: build, Top with ½ cup of whipped cream and serve

immediately.
Irish Kiss

0.5oz. Jameson Whiskey
0.5oz. Baileys Irish Cream
1 oz. Brown sugar syrup
Leaf Sprig Mint
½ tea spoon Hot Fudge sauce
Garnish: Zig Zag Hot fudge sauce & Mint Sprig

Method: build, Top with ½ cup of whipped cream and serve immediately.

Hard Rock Cafe Buddy Pad

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BUDDY PAD

• Ingredients should be spread coast to coast; no “Naked” chips.

MICROS Name: Service Ware:

• Shrimp should be crispy and well coated with sauce.

MICROS Name: Service Plate:

MICROS name: Serving Pieces:

• Place bb tenders at 9:00 in a stack in bowl.

MICROS Name: Serving Pieces:

3 Each Beef Burger 3 oz / 85 g Onion Ring

MICROS Name: Service Plate:

3 slices Swiss Cheese (cut in ½ crisscrossed) Burger

3oz (1oz per burger) Pulled Pork (dry) Pickle

3tsp (1tsp per burger) Dijon Mayonnaise Sauce

6 Each (2 per burger)

MICROS Name: Service Plate:

KDS Name: Serving Pieces:

MICROS Name: Serving Pieces:

KDS Name: KDS Routing: Serving Pieces:

MICROS Name: Service Plate:

2 Slices Cheddar Cheese Burger

MICROS Name: Service Plate:

• Remove all temperature frill picks before delivering to guests.

MICROS Name: Service Plate:

• Remove all temperature frill picks before delivering to guests.

MICROS Name: Service Plate:

2 Slices Cheddar Cheese BBQ Sauce

KDS Name: KDS Routing: Service Plate:

MICROS Name: Service Plate:

• Place fries in cup and place on plate at 10:00.

KDS Name: KDS Routing: Service Plate:

3 Each Pickles Cheese

1 Slice Tomatoes, 4x5”, ¼” sliced Burger

American Cheese Pickles

• All smash burger are cooked medium well 155°F/68°C.

MICROS Name: Service Plate:

• All smash burgers are cooked medium well 155°F/68°C.

MICROS Name: Service Plate:

2 Each Slider Patty (3oz / 85g) Jalapeno

Salt & Pepper Cheese

• All smash burger are cooked medium well 155°F/68°C.

KDS Name: KDS Routing: Service Plate:

MICROS Name: Service Plate:

1 Each Bun, Hamburger Chicken

KDS Name: Service Plate:

• Place flag pick in center of bun.

1 ea. Lettuce, Burger Leaf Ranch Dressing

• Place flag pick in center of bun.

4 cups Romaine Lettuce 1”x 1”

1.5oz Creamy Caesar Dressing

8 Croutons Garlic Butter Croutons

6 Crisps Cheese Parm Crisp

1 each Grilled Chicken 8oz

1 TBL Cheese Parmesan Shaved

• Slice chicken on the bias to yield 8 to 10 pieces.

KDS Name: Service Plate:

KDS Name: Service Plate:

• Top with green onions.

MICROS Name: Serving Pieces:

KDS Name: KDS Routing: Service Plate: