Trm Study Guide

Front 1

Explain the Roma Burger

Back 1

An eight ounce all beef burger covered in melted cheddar cheese or Guests' choice of cheese on a toasted hamburger bun.

Front 2

Explain the Steakhouse Burger

Back 2

A grilled 8 ounce all-beef burger topped with our house-made Cabernet Demi-glace, creamy, freshly sliced havarti cheese and 2 pieces of rosemary bacon. Served on a toasted hamburger bun with a side of our house-made cabernet demi-glace.

Front 3

Explain the Bistro burger

Back 3

A juicy 8 ounce burger grilled and topped with fresh mozzerella, caramelized onions, house made tomato pesto and asiago cheese served on a toasted hamburger bun with a side of our Bistro Sauce

Front 4

What are the Additional Toppings?

Back 4

Bacon, Havarti Cheese, fried onions, wild mushrooms, cheese, mozzerella and BBQ onions

Front 5

Can Gourmet Steak toppings be added to a burger?

Back 5

Yes

Front 6

What are the 6 cheese options?

Back 6

Cheddar, American, Swiss, Monterey Jack, Havarti, and Mozzerella

Front 7

All Sandwiches are served with

Back 7

French fries and pickle slices

Front 8

Explain

Chicken Jack and Bacon Sandwich

Back 8

A grilled five ounce chicken breast topped with melted Jack cheese and 2 crispy bacon strips on a toasted bun. Served with romaine lettuce, fresh tomato slices, sliced red onion and a side of honey mustard.

Front 9

Explain Turkey Cheddar Melt

Back 9

Tender sliced smokey turkey piled high on texas toast with crispy fried onions, crispy bacon strips, fresh tomato slices and cheddar cheese. Served with a side of original BBQ sauce.

Front 10

Explain Pulled pork BBQ Sandwich

Back 10

Hand pulled pork covered in our warmed, housemade memphis BBQ sauce and dusted with our Memphis Dry rub. Served on a toasted hamburger bun with pickle slices and a pepperoncini as garnish. Should advise the guest that its a spicy bbq sauce and offer a choice as desired.

Front 11

Explain Nolita Deli Panini

Back 11

Tender sliced smoked turky, Genoa salami, freshly sliced melted havarti and our housemade italian spiced pepperoncini and caper sauce pressed between two toasty pieces of Italian bread.

Front 12

Explain Chicken Caprese Panini

Back 12

Seasoned five ounce grilled chicken breast topped with Fresh mozzarella, balsamic marinated tomato slices and fresh basil pressed between two toasty pieces of Italian bread.

Front 13

What are the six BBQ sauces

Back 13

Original, Carolina Honeys, Blue Ridge Smokies, Red Hots, and our two house made BBQ sauces Memphis and Makers Mark Bourbon BBQ

Front 14

Explain Original baby back ribs

Back 14

Lean, tender pork loin ribs. These are the best ribs we have to offer and the ribs that made us famous.

Front 15

Explain the Riblings (Approximately 1 Pound)

Back 15

Tail ends of the baby back ribs served in tender strips. Small, flat bones at intervals throughout. Round button shaped.

Front 16

Explain St.Louis Ribs

Back 16

Pork spareribs. These are juicy, meaty and naturally marbled.

Front 17

Explain Star Studded Rib Sampler

Back 17

A selection of our finest ribs: 3 original baby backs, 3 St. Louis style, 1 ribling basted in guests choice of BBQ sauce.

Front 18

Explain Beef short Rib

Back 18

Bone on Short Rib grilled and braised, topped with house made Cabernet demi-glace, fire roasted zucchini, yellow squash, red peppers, and carrots.

Front 19

How many bones for Baby Back Ribs?

Back 19

Half is 6, full is 12. Kids is 3.

Front 20

How many bones for the St. Louis Style Ribs?

Back 20

5 is half, 11 is full, and kids is 3.

Front 21

How much do you get out of the Riblings?

Back 21

For lunch its about half a pound, for the dinner portion its about 4 strips (one pound)

Front 22

Explain the Original sauce

Back 22

Sweet and tangy with just the right amount of spice.

Front 23

Explain the Carolina Honeys

Back 23

(Garnish Orange wedge)

Especially sweet and thick honey BBQ sauce

Front 24

Explain Blue Ridge Smokies

Back 24

(garnish red onion ring)

A sweet, dark, tangy and rich smokey molasses BBQ sauce.

Front 25

Explain Red Hots

Back 25

(Garnish Pepperoncini)

Hot and spicy BBQ sauce made with 5 types of peppers: Tabasco, chipotle, chili, black and cayenne.

Front 26

Explain Memphis

Back 26

(Garnish Dust of Memphis powder)

Thick, Cajun spiced and chipotle based, made in house.

Front 27

Explain Makers Mark Bourbon BBQ

Back 27

(Garnish None-pieces of onion and Jalapenos in sauce)

Dark, sweet and spicy, made in house.

Front 28

All steaks are garnished with

Back 28

Freshly chopped parsley

Front 29

Describe Filet Medallions and Baby Backs

Back 29

Two 3 ounce Filet Medallions cooked to order and topped with house-made Cabernet Demi-Glace or choice of Gourmet Steak Topping and a half rack of original Baby back ribs basted in guests choice of BBQ sauce and served with choice of 2 side items.

Front 30

What are the St.Louis Combo choices

Back 30

Grilled Gulf Shrimp Skewers (with Scampi Butter)

BBQ Quarter Chicken, dark or white meat, with choice of sauce.

Can substitute baby back ribs for $2

Front 31

Explain the Filet Medallions

Back 31

Three 3 ounce Filet Mignon medallions totaling 9 ounces. They are our leanest and most tender cut of steak available.

Front 32

Explain the Ribeye

Back 32

A 14 ounce cut of USDA prime rib. Rich and flavorful, thoroughly marbled cut.

Front 33

Explain the New York Strip

Back 33

A 12 ounce center cut of USDA choice beef. Hearty, lean cut of beef with a very distinctive taste.

Front 34

Explain the Top Sirloin

Back 34

A 9 ounce cut of USDA choice beef. Seared to capture this cut's natural flavors.

Front 35

Explain Kickin shrimp steak topping

Back 35

Tiny tender shrimp lightly breaded, flash fried and tossed in a creamy chipotle mayo sauce.

Front 36

Explain the Wild Mushrooms

Back 36

Sauteed with white wine, steak spice, herb de Provence, and Mascarpone cheese.

Front 37

Explain the BBQ Sauteed Onions

Back 37

Sliced Red onions sauteed in our house made Makers Mark BBQ sauce

Front 38

Explain the Cabernet Demi-Glace

Back 38

House made red wine gravy with beed broth and cabernet wine

Front 39

Explain Cherrywood Smoked Salmon

Back 39

Cherrywood smoked 8 ounce Norwegian salmon, grilled and then basted in our house made dill butter. Served with Rice pilaf, our seasonal vegetable and a side of dill butter.

Front 40

Explain the Grilled Gulf Shrimp Skewers

Back 40

Ten plump shrimp, red bell peppers, and red onions skewered then grilled and basted with garlic scampi butter and dusted with Old Bay seasoning. Served with a side of garlic scampi butter, on a bed of rice pilaf and our seasonal vegetable.

Front 41

Explain the Mojo-Grilled Mahi Mahi with Pineapple Salsa

Back 41

A grilled 8 ounce Hawaiian Whitefish basted with a spicy citrus and brown mustard Mojo sauce made in house. Topped with freshly made pineapple salsa and served with rice pilaf and our seasonal Vegetable. The pineapple salsa is prepared in house from fresh pineapple, red bell peppers, red onions, jalapenos, ginger, cilantro, lime juice and salt.

Guest should be advised of the salsa being spicy.

Front 42

Explain the Shrimp and Salmon Piccata

Back 42

A grilled 8 ounce Norwegian Salmon topped shrimp that's been sauteed in our house made lemon and white wine Picatta sauce, shredded Asiago cheese, scampi butter, and capers. Served with Rice pilaf and our seasonal vegetable.

Front 43

Explain the Chicken Tenderloin Platter

Back 43

Six fried chicken tenderloins served on a bed of french fries with coleslaw and guests' choice of dipping sauce. Choices include honey mustard, Original BBQ sauce, or house made Ranch dressing.

Front 44

Explain the BBQ half Chicken

Back 44

A classic, juicy, half chicken charbroiled and basted with your choice of BBQ sauce. Served with french fries and coleslaw.

Front 45

Explain the Mojo Chicken

Back 45

Two 5 ounce chicken breasts frilled and basted with a spicy citrus and brown mustard mojo sauce and topped with freshly made pineapple salsa. Served on a bed of rice pilaf and out seasonal vegetable. The Pineapple salsa is prepared in house from fresh pineapple, red bell peppers, red onions, jalapenos, ginger, cilantro, lime juice, and salt.

Guest should be advised that the Pineapple Salsa is spicy.

Front 46

Explain the Southwestern Chicken

Back 46

Two 5 ounce chicken breasts grilled and basted with Original BBQ sauce and topped with melted Jack and cheddar cheeses, freshly diced tomato and chives. Served with two side items.

Front 47

Explain the Shrimp Scampi Pasta

Back 47

Approximately twenty-two baby shrimp sauteed in garlic, house made tomato pesto and hose made spicy chipotle garlic sauce, then tossed with tender linguine noodles, topped with shredded Asiago cheese, fresh basil and garnished with freshly chopped parsley.

Guest should be advised that this dish is spicy.

Front 48

Explain the Chicken Alfredo Florentine

Back 48

Two 5 ounce grilled and chopped chicken breasts, fresh baby spinach, and sun dried tomatoes in a light, house made lemon alfredo sauce, tossed with tender linguine noodles, topped with shredded Asiago cheese and garnished with freshly chopped parsley. Can substitute chicken for sauteed shrimp for $2.

Front 49

Explain the fire Roasted Vegetable Linguine

Back 49

Linguine tossed with a creamy lemon alfredo sauce with out fire roasted carrots, zucchini, yellow squash and red peppers topped with Asiago cheese and freshly chopped parsley.

Add grilled chicken breast for $4

Add sauteed shrimp for $6

Front 50

Can you substitute the coleslaw on a lunch feature?

Back 50

No

Front 51

Explain the $9 Soup and Salad

Back 51

Your choice of dinner salad or Caesar salad and a bowl of soup.

Front 52

Explain the $9 Quarter Chicken

Back 52

A tender quarter of white or dark meat chicken basted in your choice of BBQ sauce and then charbroiled. Served with french fries and small coleslaw.

Front 53

Explain the $9 Hand pulled Chicken Sandwich

Back 53

Slow roasted, hand pulled chicken tossed in your choice of BBQ sauce on a hamburger bun, and served with french fries and small coleslaw.

Front 54

Explain the $10 Riblings

Back 54

Approximately 2-3 strips or half pound of pork rib meat basted in your choice of BBQ sauce. Served with french fries and small coleslaw.

Front 55

Explain the $10 Chicken Alfredo Florentine

Back 55

One 5 ounce grilled, chopped chicken breast, sun dried tomatoes and fresh baby spinach tossed in our light, house made lemon alfredo sauce, then topped with shredded Asiago cheese and garnished with freshly chopped parsley.

Front 56

Explain the $10 Chipotle Chicken Salad

Back 56

Mixed greens topped with red onions, sunflower seeds, chevre cheese, house-made tomato pesto and house fried tortilla strips; served with a cheese quesadilla and a grilled and sliced 5 ounce chicken breast. Garnished with our house made spicy chipotle garlic sauce.

Must advise guest that the Chipotle garlic sauce is spicy.

Front 57

Explain the $11 Half Rack of St. Louis Style Ribs

Back 57

Pork spareribs naturally juicy and marbled, basted in your choice of BBQ sauce and served with french fries and small coleslaw.

Front 58

Explain the $11 Shrimp Scamp Pasta

Back 58

A half portion of shrimp, approximately 10. Lightly sauteed in our house made tomato pesto and our house made spicy chipotle garlic. Tossed with tender linguine and topped with shredded Asiago cheese and fresh basil. Garnished with freshly chopped parsley.

Front 59

Explain the $10 Grilled Chicken and Fire Roasted Salad

Back 59

Mixed greens topped with our fire roasted zucchini, yellow squash, red peppers and carrots and freshly chopped chives. Topped with a 5 ounce grilled then sliced chicken breast, served with a side of our house made tomato pesto vinaigrette.

Front 60

Explain the Mall Burger

Back 60

Eight Dollars available to mall employees only. All day every day. Burger with choice of cheese and one side item on permanent discount. Mall employees also receive free regular priced beverage.

Front 61

Explain the Golden Apple Tart

Back 61

Crisp tart shell filled with baked apples and cranberries, served hot and topped with a brown sugar and cinnamon streusel topping and a small scoop of vanilla ice cream.

Front 62

Explain the Red Velvet Cake

Back 62

The perfect four bite cake. House made cream cheese frosting layered between rich Red Velvet Cake.

Front 63

Explain the Raspberry Brownie Royale

Back 63

A miniature brownie served warm and topped with a small scoop of vanilla ice cream and raspberry drizzle; can also be served with chocolate, caramel, or strawberry sauce.

Front 64

Explain the dessert Trio

Back 64

Your choice of any three mini desserts set on a single presentation plate. Feature dessert replacing mini dessert is $1 each.

Front 65

What kind of milkshakes do we have?

Back 65

Available in Vanilla, chocolate, strawberry, and Oreo

Front 66

Explain the Dirt cup

Back 66

Chocolate pudding blended with whipped cream and Oreo crumbles topped with more Oreo crumbles and 2 gummy worms.

Front 67

How much does a refill on Juice or Milk cost for Kids?

Back 67

$1 refills.

Front 68

All kids meals are served with how many side items?

Back 68

1 side item.

Front 69

Explain the Kids Appetizer

Back 69

Choose either two baby carrots, two slices of celery and house made ranch dressing or Kraft cheese and crackers.

Front 70

Explain Kids Hamburger/Cheeseburger

Back 70

With our without american cheese on a toasted bun.

Front 71

Explain Cheese Pizza

Back 71

A toasty, melty cheese pizza.

Front 72

Explain Kids Chicken Tenders

Back 72

Crispy fried chicken tenderloins served with your choice of dipping sauce.

Front 73

Explain the Grilled Cheese

Back 73

American cheese grilled between two buttery slices of toast,

Front 74

Explain kids ribs.

Back 74

St. Louis Ribs basted in original BBQ sauce.

Front 75

Explain Kids Dessert

Back 75

Choose either a dirt cup, a scoop of vanilla or a scoop of our featured ice cream.

Front 76

What are the Kid's Premium Beverages?

Back 76

Strawberry, Raspberry or Mango Lemonade at $1 refill.

Funky fruit - no refills add $2

Greco Romarita - no refills add $2

Milk and juice - Refills $1

Front 77

Explain the Funky Fruit

Back 77

Blend of juices

Front 78

Explain the Greco Romarita

Back 78

Blend of ice, strawberries and a splash of sprite.

Front 79

What Juices are there

Back 79

Orange, apple, Pineapple, cranberry, grapefruit and tomato.

Front 80

What are the Fountain drinks

Back 80

Coke, Diet Coke, Sprite, Sprite Zero, Mr.Pibb, Mellow Yellow, Orange Fanta, Raspberry iced tea and Lemonade.

Front 81

What are the bottled beverages?

Back 81

Root beer, Cream soda, San Pellegrinos Sparkling Mineral Water, Spring Water, and red bull

Front 82

What are the premium beverages?

Back 82

3 flavored lemonades, Tropical orange freeze, Pineapple Sunrise, Virgin Pina Colada, Virgin Strawberry Daquiri, Hot Chocolate, and MilkShakes.

Front 83

Explain the Tropical Orange Freeze

Back 83

Pina Colada Mix and ice blended with orange juice and garnished with a pineapple wedge.

Front 84

Explain the Pineapple Sunrise

Back 84

Pineapple juice, orange juice, sweet and sour mix and a splash of lemon lime soda garnished with a pineapple wedge and speared cherry.

Front 85

Explain the Virgin Pina Colada

Back 85

A blend of Pina Colada, ice and pineapple juice garnished with a pineapple wedge and speared cherry.

Front 86

Explain the Virgin Strawberry Daquiri

Back 86

A blend of real strawberries, sweet and sour mix and ice garnished with whipped cream and a cherry.

Front 87

Explain the Hot Chocolate

Back 87

Hot chocolate topped with whipped cream.

Front 88

Explain the Onion Loaf

Back 88

Lightly breaded, freshly cut Spanish onions molded into a ring and deep fried until crispy. Served with our house-made BBQ mayo.

Front 89

Explain the BBQ mayo

Back 89

BBQ may is our red hots BBQ sauce blended with mayonnaise.

Front 90

Explain Steak and Wild Mushroom Flatbread

Back 90

Crisp flatbread covered in a creamy horseradish sauce, grilled filet, melted Havarti cheese, wild mushrooms, and freshly chopped red pepper. Cut into 6 pieces and topped with crumbled chevre cheese and freshly chopped chives.

Can add kickin' shrimp to flat bread for $5.

Front 91

Explain the Kickin Shrimp

Back 91

Approximately twenty two tender baby shrimp coated in a seasoned tobacco flour, flash fried and tossed in a creamy house-made chipotle mayo sauce. topped with black and white sesame seeds and freshly chopped chives.

Front 92

Explain CAlamari

Back 92

Tender Calamari rings and tentacles, hand battered, lightly seasoned and fried Served on a bed of Asian greens with tzatziki and cocktail sauce and garnished with freshly chopped chives.

Front 93

Explain the Red Hot Buffalo Wings

Back 93

Eight large chicken wings tossed in Buffalo Sauce. Served with Bleu cheese dressing and 4 celery sticks. Also available tossed in Carolina honey BBQ served with ranch dressing and carrots.

Front 94

Explain Potato Skins

Back 94

Six crispy potato skins topped with a blend of shredded cheeses, crumbled bacon, and freshly chopped chives. Served with ranch on a small bed of Asian greens and garnished with freshly chopped chives.

Front 95

Explain the Baked potato soup

Back 95

A Tony Roma's specialty: A cream based soup with chunks of potato, yellow onions, herbs and spices. Topped with shredded cheddar cheese, crumbled bacon and freshly chopped chives.

Front 96

Whats in the mixed greens

Back 96

Spring mix, iceberg lettuce, Romaine lettuce, shredded carrots, and shredded red cabbage.

Front 97

Whats in the asian mix

Back 97

Romain lettuce, nappa cabbage, red cabbage and carrots, all julienned

Front 98

Whats in the Ceasar mix

Back 98

Freshly chopped Romaine lettuce

Front 99

Explain the Chipotle Chicken Salad

Back 99

Mixed greens topped with red onions, sunflower seeds, chevre cheese, house-made tomato pesto and house fried tortilla strips. Served with a cheese quesadilla and a grilled and sliced 5 ounce chicken breast. Garnished with out house made spicy chipotle garlic sauce.

Front 100

Explain the grilled chicken and fire roasted vegetable Salad

Back 100

Mixed greens topped with our fire roasted zucchini yellow squash, red peppers and carrots and freshly chopped chives. Topped with a 5 ounce grilled and sliced chicken breast and toasted cheddar flatbread.

Front 101

Explain the Sonoma Salad

Back 101

Mixed greens topped with fresh green apple slices, chopped pecans, dried cranberries and bleu cheese crumbles. Served with a grilled and sliced 5 ounce chicken breast.

Front 102

Explain the Ceasar Salad

Back 102

Romaine lettuce tossed in ceasar dressing and topped with shredded asiago cheese and garlic croutons. Protein choices of 5 ounce Chicken breast, 2-3 crispy chopped chicken tenders, and a 4 ounce grilled salmon

Front 103

What are the 7 side items

Back 103

French fries, garlic mashed potatoes, baked potato, Rice Pilaf, Ranch Style Beans, Coleslaw and our seasonal Vegetable.

Front 104

What are the 3 Premium side items

Back 104

Bacon mac and cheese, fire roasted Vegetables, and the loaded mashed potatoes.

Front 105

Explain the Bacon Mac and Cheese

Back 105

Penne noodles blended with Asiago and cheddar cheeses, topped with Asiago bread crumbs and crumbled bacon, then browned.

Front 106

Explain the fire Roasted Vegetables

Back 106

Freshly cut carrots, zucchini, yellow squash, and red bell peppers tossed in olive oil then fire roasted over the grill.

Front 107

Explain the loaded mashed potatoes

Back 107

Our garlic mashed potatoes topped with shredded cheddar cheese, bacon crumbles and freshly chopped chives.