Franchise Recipe Manual / Line 130 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Tenderloin Platter (TENDPLAT) Critical Recipe Quality Indicators: Chicken golden brown, not dark brown, not burned. Utensils: Tongs, 1½ oz. ladle, dredger, #20 scoop Presentation: Oval Platter, 3 oz. ramekin Cole slaw: 3 oz. ramekin Take Out: Dinner Box (lined), 4 oz. cup, 4 oz. cup Ingredient Measure Chicken tenderloins, frozen 6 EACH French fries 5 OZ WT Honey mustard (Ken’s) 3 OZ VOL Cole slaw 2½ OZ WT Note: Chicken Tenderloin Platter is available at select franchise locations. Procedures Place the chicken tenderloins into a fryer basket. They should not touch each other. Press the “Chicken Strips” button on the fry timer. Lower the basket into the hot shortening; shaking the basket to be sure the pieces don’t stick to the basket or each other. Fry the chicken at 350° F (177o C) until the internal temperature is 165° F (74o C) approximately 4 minutes. CCP: Chicken tenders are deep fried until internal temperature reaches a minimum of 165° F (74oC). Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the chicken pieces. NOTE: If the chicken is not yet golden brown, fry for an additional 30 seconds. Fill center of the plate with French fries. Place chicken tenders on top of the French fries. Measure the honey mustard into a 3 oz. ramekin and place it at 11 o’clock. Measure the Cole slaw into a ramekin and place it at 1 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 131 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Tenderloin Platter Allergens Milk - Chicken Tenders Egg - Chicken Tenders, Cole Slaw, Honey Mustard Dressing Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Chicken Tenders, French Fries (Fryer Oil) MSG - None
Franchise Recipe Manual / Line 132 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Grilled Salmon(MEDAL/SALMON) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators; side items meet specs Utensils: Blue tongs, perforated metal spatula, red tongs, pastry brushes, chef knife, yellow topped dredger, 1 ½ oz. ladle Presentation: Oval platter, small ramekin Take Out: Medium box, 2 oz. cup for scampi butter, 4 oz. cup for demi glace. Ingredient Measure Salmon filet, thawed ½ EACH Steak seasoning (Tony Roma’s) ½ TSP Scampi butter, melted BRUSH Beef filet medallions, thawed 2 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1 OZ VOL Cabernet demi glace 3 OZ VOL Choice of two side items 1 PORTION EACH Scampi butter, melted 1½ OZ VOL Lemon crown 1 EACH Parsley, chopped GARNISH Note: Filet Medallions & Grilled Salmon is available at select franchise locations. *Sides are listed on menu but may be substituted Procedures NOTE: See Salmon grilling recipe for Grilled Salmon combo. Remove a half portion of salmon from refrigeration and sprinkle with ¼ teaspoon of the steak seasoning on meat side of salmon. Place filet on a clean, well-oiled section of the grill on a diagonal, meat side down. Sprinkle salmon with remaining steak seasoning. Grill salmon in place for 2 minutes. Gently loosen the filet from the grill and rotate it a quarter turn to create diamonds on the first side. Grill salmon in place for 2 minutes. Flip salmon over. Baste cooked side of the salmon with butter. Grill in place for 2 minutes. CCP: Salmon is cooked until the internal temperature reaches a minimum of 155° F (69o C). Brush the top side of the salmon with butter before removing from grill. Prepare two filet medallions following the “Steak – Filet Medallions” entrée recipe. Arrange the filet medallions on an oval plate at 5 to 7 o’clock. Ladle 1 ½ oz. of hot Cabernet demi glace over each filet medallion.
Franchise Recipe Manual / Line 133 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Grilled Salmon - continued Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 12 o’clock. Place cooked salmon at 9 o’clock. Portion 1½ oz. of melted butter in a ramekin. Arrange the melted butter next to salmon. Garnish salmon and filet medallions with chopped parsley. Place lemon garnish at 4 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. . Allergens Milk - Steak Butter, Scampi Butter, Loaded Mashed Potatoes Egg - None Tree Nut - None Soy - Cabernet Demi Glace Fish - Salmon Shellfish - None Gluten - Cabernet Demi Glace (Wheat) MSG - None
Franchise Recipe Manual / Line 134 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo – Filet Medallions & Ribs (MEDAL/BABY) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators; side items meet specs Utensils: Red tongs, metal tongs, two brushes, chef knife, yellow topped dredger Presentation: Oval Platter Take Out: Dinner Box (lined ), 4 oz. cup for demi glace. Ingredient Measure Baby back ribs, prepped HALF SLAB Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Cabernet demi glace 1 ½ OZ VOL Beef filet medallions, thawed 2 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of two side items 1 PORTION EACH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH 1. Guest may choose any combination of our barbecue sauces. 2. Guest may substitute choice of sides. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the steak following the “Filet Medallions” entrée recipe. Place the ribs from 11 to 7 o’clock with the bone tips facing out. Lay the steaks across the plate at 6 and 5 o’clock. Place the starch at 1 o’clock and the other side item at 12 o’clock. Place the rib garnish on the ribs and parsley on the filet medallions. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE:See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 135 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo – Filet Medallions & Ribs Allergens Milk - Steak Butter, Loaded Mashed Potatoes Egg - None Tree Nut - None Soy - Cabernet Demi Glace Fish - None Shellfish - None Gluten - Cabernet Demi Glace (Wheat) MSG – None
Franchise Recipe Manual / Line 136 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Shrimp Scampi (FIL MED / SCAMPI) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators; shrimp scampi sauce thick and golden color, side items meet specs. Utensils: Red tongs, pastry brush, metal tongs, yellow topped dredger, 1½ oz. ladle, sauté pan, 2 oz. spoodle, measuring spoons, pasta basket, rubber spatula, plastic tongs, 3 bucket sanitation Presentation: Oval platter, rarebit Take Out: Medium box, bowl for shrimp scampi, 4 oz. cup for demi glace. Ingredient Measure Scampi butter, unmelted 1 EACH #20 SCOOP Tomato pesto salad, drained 2 OZ SPOODLE Shrimp, 55/60ct 12 EACH Steak seasoning (Tony Roma’s) ½ TSP Asiago cheese, shaved (or Romano cheese, shredded) 2 TBLS Beef filet medallions, thawed 2 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1 OZ VOL Cabernet demi glace 3 OZ VOL Choice of two side items 1 PORTION EACH Basil chiffonade GARNISH Parsley, chopped GARNISH Lemon crown 1 EACH Note: Filet Medallions & Shrimp Scampi is available at select franchise locations. *Sides are listed on menu but may be substituted. Procedures Add 1 scoop of scampi butter in sauté pan on medium heat to melt. Once scampi butter is melted, add tomato pesto salad and shrimp. Sprinkle ingredients with ½ teaspoon of steak seasoning. Sauté until shrimp are cooked, approximately 2 minutes. Toss shrimp with 2 tablespoons of Asiago (or Romano) cheese into sauté pan to finish the sauce. Scampi sauce should thicken. Transfer shrimp and sauce into a rarebit dish. Prepare two filet medallions following the “Steak – Filet Medallions” entrée recipe. Arrange the filet medallions on an oval plate at 5 o’clock to 7 o’clock. Ladle 1½ oz. of hot Cabernet demi glace over each filet medallion. Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 12 o’clock. Place shrimp in rarebit dish on plate from at 9 o’clock to 11 o’clock. Garnish shrimp with basil and medallions with parsley. Place lemon garnish at 4 o’clock.
Franchise Recipe Manual / Line 137 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Shrimp Scampi CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. Allergens Milk - Scampi Butter, Asiago Cheese, Tomato Pesto Salad, Steak Butter Egg - None Tree Nut - Tomato Pesto Salad Soy - Scampi Butter Fish - None Shellfish - Shrimp Scampi Gluten - Cabernet Demi Glace (Wheat) MSG - None
Franchise Recipe Manual / Line 138 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Wood Smoked Salmon (MEDAL/SALMON) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators; side items meet specs Utensils: Blue tongs, perforated metal spatula, red tongs, pastry brushes, chef knife, yellow topped dredger, 1 ½ oz. ladle Presentation: Oval platter, small ramekin Take Out: Medium box, 2 oz. cup for dill butter, 4 oz. cup for demi glace. Ingredient Measure Salmon filet, thawed ½ EACH Cherry (or Tony Roma’s) wood smoke marinade AS NEEDED Steak seasoning (Tony Roma’s) ½ TSP Dill butter ¼ OZ VOL Beef filet medallions, thawed 2 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1 OZ VOL Cabernet demi glace 3 OZ VOL Choice of two side items 1 PORTION EACH Dill butter 1½ OZ VOL Lemon crown 1 EACH Parsley, chopped GARNISH Note: Filet Medallions & Cheery Wood Smoked Salmon is available at select franchise locations. *Sides are listed on menu but may be substituted. Procedures NOTE: See Salmon grilling recipe for Grilled Salmon combo. Remove a half portion of salmon from refrigeration and dip into wood smoke marinade. Submerge for 5 seconds. Remove salmon from marinade and sprinkle with ¼ teaspoon of the steak seasoning on meat side of salmon. Place filet on a clean, well-oiled section of the grill on a diagonal, meat side down. Sprinkle salmon with remaining steak seasoning. Grill salmon in place for 2 minutes. Gently loosen the filet from the grill and rotate it a quarter turn to create diamonds on the first side. Grill salmon in place for 2 minutes. Flip salmon over. Baste cooked side of the salmon with dill butter. Grill in place for 2 minutes. CCP: Salmon is cooked until the internal temperature reaches a minimum of 155° F (69o C). Brush the top side of the salmon with dill butter before removing from grill. Prepare two filet medallions following the “Steak – Filet Medallions” entrée recipe.
Franchise Recipe Manual / Line 139 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Filet Medallions & Wood Smoked Salmon - continued Arrange the filet medallions on an oval plate at 5 to 7 o’clock. Ladle 1 ½ oz. of hot Cabernet demi glace over each filet medallion. Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 12 o’clock. Place cooked salmon at 9 o’clock. Portion 1½ oz. of melted dill butter in a ramekin. Arrange the melted dill butter next to salmon. Garnish salmon and filet medallions with chopped parsley. Place lemon garnish at 4 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. Allergens Milk - Steak Butter, Scampi Butter, Loaded Mashed Potatoes, Broccoli (Herb Butter), Dill Butter Egg - None Tree Nut - None Soy - Cabernet Demi Glace Fish - Salmon Shellfish - None Gluten - Cabernet Demi Glace (Wheat), Broccoli (Herb Butter) MSG - None
Franchise Recipe Manual / Line 140 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Barbecued Chicken (L SPARE/1/4 CHK) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, chef knife Presentation: Oval Platter Take Out: Dinner Box (lined), appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped - or - HALF SLAB - or - Beef ribs, prepped - or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL¹ Hot chicken quarter, prepped ½ EACH (breast / wing or leg / thigh quarter)2 Choice of two side items 1 PORTION EACH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH 1. Guest may choose any combination of our barbecue sauces. 2. Upon request, the guest may substitute one breast / wing quarter for the dark meat quarter. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the chicken following the “Chicken - Barbecued Quarter” entrée recipe. Place the ribs at 6 o’clock with the bone tips facing out. Arrange the chicken between 7 and 11 o’clock with the meat side facing out. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 141 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Barbecued Chicken Allergens Milk - None Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 142 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Chicken Tenders (L SPARE/TENDERS) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, chef knife, 1½ oz. ladle Presentation: Oval Platter, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup, appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped or - HALF SLAB - or - Beef ribs, prepped or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Chicken tenders, cooked 4 EACH Choice of two side items 1 EACH Honey mustard (Ken’s) 1½ OZ VOL Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Note: Ribs & Chicken Tenders Combo is available at select franchise locations. 1.Guest may choose any combination of our barbecue sauces. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the chicken following the “Chicken – Tenderloin Platter” recipe. Position the ribs along the edge of the plate with the bone tips facing out. Shingle chicken tenders across the plate from 11 to 7 o’clock. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Measure the dressing into a ramekin. Place the dressing next to the chicken and the rib garnish on the ribs. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 143 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Chicken Tenders Allergens Milk - Chicken Tenders Egg - Chicken Tenders Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - Chicken Tender (Wheat) MSG - None
Franchise Recipe Manual / Line 144 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Coconut Shrimp (L SPARE/COCO SHRP) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, chef knife, 1½ oz. ladle Presentation: Oval Platter, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup, appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped - or - HALF SLAB - or - Beef ribs, prepped - or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Coconut shrimp, frozen 4 EACH Choice of two side items 1 PORTION EACH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Spicy orange dipping sauce 1½ OZ VOL Note: Rib & Coconut Shrimp Combo is available at select franchise locations. 1.Guest may choose any combination of our barbecue sauces. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the Coconut shrimp following the “Appetizer- Coconut Shrimp” recipe. Place the ribs at 6 o’clock with the bone tips facing out. Arrange the shrimp between 7 and 11 o’clock, leaving space for a ramekin. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Measure the spicy orange dipping sauce into a ramekin and place it with the shrimp. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 145 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Coconut Shrimp Allergens Milk - None Egg - None Tree Nut - Coconut Shrimp Soy - Original Barbecue Sauce Fish - None Shellfish - Coconut Shrimp Gluten - Coconut Shrimp (Wheat) MSG - None
Franchise Recipe Manual / Line 146 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Fried Shrimp (L SPARE/L FSH) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, chef knife, 1½ oz. ladle Presentation: Oval Platter, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup, appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped - or - HALF SLAB - or - Beef ribs, prepped - or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Breaded shrimp, frozen 4 EACH Cocktail sauce 1½ OZ VOL Choice of two side items 1 PORTION EACH Lemon crown GARNISH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH 1.Guest may choose any combination of our barbecue sauces. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the shrimp following the “Seafood - Fried Shrimp” entrée recipe. Place the ribs at 6 o’clock with the bone tips facing out. Arrange the shrimp between 7 and 11 o’clock, leaving space for a ramekin. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Lay the lemon crown on the bottom edge of the plate at 4 o’clock. Measure the cocktail sauce into a ramekin and place it with the shrimp. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 147 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Fried Shrimp Allergens Milk - None Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - Breaded Shrimp Gluten - Breaded Shrimp (Wheat) MSG - None
Franchise Recipe Manual / Line 148 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Grilled Shrimp (L SPARE/L GSH) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators Utensils: Tongs, two brushes, chef’s knife, dredger, 1½ oz ladle Presentation: Oval Platter, 2 oz ramekin Take Out: Dinner Box (lined), 2 oz. cup, appropriate containers for side items. Ingredient Measure Options: Prepped spareribs 5 BONE PORTION - or - Prepped baby back ribs or - HALF SLAB - or - Prepped, thawed beef ribs or - 2 BONES Original or choice of barbecue sauce 4 OZ VOL ¹ Grilled Shrimp 1 SKEWER Scampi butter (for seasoning shrimp) ½ OZ VOL Old Bay seasoning 1½ TSP Lemon crown GARNISH Choice of two side items 1 PORTION EACH Scampi Butter 1½ OZ VOL Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Note: Ribs & Grilled Shrimp Combo is available at select franchise locations. 1.Guest may choose any combination of our barbecue sauces. Procedure Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the shrimp following the “Shrimp - Grilled” entrée recipe. Place the ribs at 6 o’clock with the bone tips facing out. Lay the shrimp skewer across the plate from 11 to 7 o’clock. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Measure scampi butter into a ramekin and place next to the shrimp. Place the rib garnish on the ribs and a lemon crown at 4 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 149 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Grilled Shrimp (L SPARE/L GSH) Allergens Milk - Scampi Butter Egg - None Tree Nut - None Soy - Original Barbecue Sauce, Scampi Butter Fish - None Shellfish - Shrimp Gluten - None MSG - None
Franchise Recipe Manual / Line 150 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Salmon (L SPARE/SALMON) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, blue tongs, perforated metal spatula, brush, chef knife, yellow topped dredger Presentation: Oval Platter Take Out: Dinner Box (lined), appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped or - HALF SLAB - or - Beef ribs, prepped or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Salmon filet, thawed, cut ½ on a bias, and seasoned ½ EACH (5 OZ WT) Steak seasoning (Tony Roma’s) for salmon ½ TSP Scampi butter (for seasoning salmon), melted ½ OZ VOL Choice of two side items 1 PORTION EACH Lemon crown GARNISH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH 1.Guest may choose any combination of our barbecue sauces. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the salmon following the “Seafood - Salmon with Scampi Butter” entrée recipe. Place the ribs at 6 o’clock with the bone tips facing out. Lay the salmon across the plate from 11 to 7 o’clock. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Place the rib garnish on the ribs and a lemon crown at 4 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 151 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Salmon Allergens Milk - Scampi Butter Egg - None Tree Nut - None Soy - Original Barbecue Sauce, Scampi Butter Fish - Salmon Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 152 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Tony’s Sirloin (L SPARE/SIRLOIN) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, red tongs, metal tongs, brush, chef knife, yellow topped dredger Presentation: Oval Platter Take Out: Dinner Box (lined), appropriate containers for side items. Ingredient Measure Options: Spareribs, prepped 5 BONE PORTION - or - Baby back ribs, prepped or - HALF SLAB - or - Beef ribs, prepped or - 2 BONES Original, warm or choice of barbecue sauce 4 OZ VOL ¹ Tony’s sirloin, cooked 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of two side items 1 PORTION EACH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Note: Rib & Sirloin Combo is available at select franchise locations. 1.Guest may choose any combination of our barbecue sauces. Procedures Prepare the guest’s choice of ribs following the appropriate recipe. Prepare the steak following the “Steak – Tony’s Sirloin” entrée recipe. Place the ribs at 6 o’clock with the bone tips facing out. Lay the steak across the plate from 11 to 7 o’clock. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Place the rib garnish on the ribs. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. NOTE: See the appropriate rib recipe to determine the correct rib garnish.
Franchise Recipe Manual / Line 153 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ribs & Tony’s Sirloin Allergens Milk - Steak Butter Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 154 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Tony’s Signature Combo 1 Medallion (TONY COMBO 1 MED) Critical Recipe Quality Indicators: Steaks cooked to desired doneness, shrimp not over cooked. Utensils: Red tongs, blue tongs, yellow top dredger, silver tongs, pastry brush, #60 scoop, sauté pan, sauté buckets Presentation: Round plate Take Out: Medium box, 2 oz. cup Ingredient Measure Beef filet medallion 1 EACH Steak seasoning (Tony Roma’s) 1½ TSP Steak Butter ½ OZ VOL Baby backs HALF SLAB Original BBQ sauce 3 OZ VOL 21/25 shrimp 2 EACH Bourbon butter #60 SCOOP Port wine & mushroom sauce 1½ OZ VOL Bourbon butter crostini 1 EACH Choice of one side item 1 PORTION EACH Parsley, chopped GARNISH Procedures Clean and oil the steak grill. Prepare one filet medallion following the “Steak – Filet Medallions” entrée recipe. Add 1 #60 scoop of bourbon butter to sauté pan and set on medium heat. Add shrimp to sauté pan, season with steak seasoning and cook for 2-3 minutes. Place crostini bread on large oval spanning 8 o’ clock to 4 o’ clock. Arrange medallion at 8 o’ clock on crostini. Place shrimp at 4 o’ clock on the crostini with tails interlocking. Place ribs spanning 9 o’ clock to 11 o’ clock on plate. Top medallion with hot port wine & mushroom sauce. Measure the side item following the appropriate recipe and place it on the plate at 2 o’clock. Garnish the steak and shrimp with parsley. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. *Sides are listed on menu but may be substituted.
Franchise Recipe Manual / Line 155 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Tony’s Signature Combo 1 Medallion Allergens Milk - Steak Butter, Loaded Mashed Potatoes, Bourbon BBQ Onions, Wild Mushrooms, Balsamic Glaze, Peppercorn Sauce, Asiago Crust, Asiago Bread Crumbs, Sundried Tomato Bleu Cheese Crust, Bourbon Butter, Bourbon Butter Crostini Egg - Mustard Sauce, Asiago Crust, Sundried Tomato Bleu Cheese Crust Tree Nut - Sundried Tomato Bleu Cheese Crust Soy - Bourbon BBQ Onions, Peppercorn Sauce, Cabernet Demi Glace, Asiago Bread Crumbs, Sundried Tomato Bleu Cheese Crust, Original BBQ Sauce, Port Wine Sauce Fish - Bourbon BBQ Onions, Mustard Sauce, Sundried Tomato Bleu Cheese Crust, Bourbon Butter, Bourbon Butter Crostini Shellfish - Shrimp Gluten - Bourbon BBQ Onions (Wheat), Peppercorn Sauce (Wheat), Cabernet Demi Glace (Wheat), Asiago Bread Crumbs (Wheat), Sundried Tomato Bleu Cheese Crust (Wheat), Bourbon Butter (Wheat), Bourbon Butter Crostini (Wheat), Port Wine Sauce (Wheat) MSG - None
Franchise Recipe Manual / Line 156 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Tony’s Signature Combo 2 Medallions (TONY COMBO 2 MED) Critical Recipe Quality Indicators: Steaks cooked to desired doneness, shrimp not over cooked. Utensils: Red tongs, blue tongs, yellow top dredger, silver tongs, pastry brush, #60 scoop, sauté pan, sauté buckets Presentation: Oval plate Take Out: Medium box, 4 oz. cup Ingredient Measure Beef filet medallions, thawed 2 EACH Steak seasoning (Tony Roma’s) 2 TSP Steak Butter 1 OZ VOL Baby backs HALF SLAB Original BBQ sauce 3 OZ VOL 21/25 shrimp 2 EACH Bourbon butter #60 SCOOP Port wine & mushroom sauce 3 OZ VOL Bourbon butter crostini 1 EACH Choice of two side items 1 PORTION EACH Parsley, chopped GARNISH Procedures Clean and oil the steak grill. Prepare two filet medallions following the “Steak – Filet Medallions” entrée recipe. Add 1 #60 scoop of bourbon butter to sauté pan and set on medium heat. Add shrimp to sauté pan, season with steak seasoning and cook for 2-3 minutes. Place crostini bread on large oval spanning 8 o’ clock to 4 o’ clock. Arrange medallions at 8 o’ clock and 4 o’ clock on both ends of the crostini. Place shrimp between medallions on the crostini with tails interlocking. Place ribs spanning 9 o’ clock to 11 o’ clock on plate. Top medallions with hot port wine & mushroom sauce. Measure the two side items following the appropriate recipes. Place the starch at 2 o’clock and the other side item at 12 o’clock. Garnish both steaks and the shrimp with parsley. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. *Sides are listed on menu but may be substituted.
Franchise Recipe Manual / Line 157 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Tony’s Signature Combo 2 Medallions Allergens Milk - Steak Butter, Loaded Mashed Potatoes, Bourbon BBQ Onions, Wild Mushrooms, Balsamic Glaze, Peppercorn Sauce, Asiago Crust, Asiago Bread Crumbs, Sundried Tomato Bleu Cheese Crust, Bourbon Butter, Bourbon Butter Crostini Egg - Mustard Sauce, Asiago Crust, Sundried Tomato Bleu Cheese Crust Tree Nut - Sundried Tomato Bleu Cheese Crust Soy - Bourbon BBQ Onions, Peppercorn Sauce, Cabernet Demi Glace, Asiago Bread Crumbs, Sundried Tomato Bleu Cheese Crust, Original BBQ Sauce, Port Wine Sauce Fish - Bourbon BBQ Onions, Mustard Sauce, Sundried Tomato Bleu Cheese Crust, Bourbon Butter, Bourbon Butter Crostini Shellfish - Shrimp Gluten - Bourbon BBQ Onions (Wheat), Peppercorn Sauce (Wheat), Cabernet Demi Glace (Wheat), Asiago Bread Crumbs (Wheat), Sundried Tomato Bleu Cheese Crust (Wheat), Bourbon Butter (Wheat), Bourbon Butter Crostini (Wheat), Port Wine Sauce (Wheat) MSG - None
Franchise Recipe Manual / Line 158 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ultimate Grill Power (ULT GR COMBO) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators Utensils: Tongs, brushes, chef’s knife, #20 scoop, dredgers Presentation: Oval, 2 oz ramekin Take Out: Dinner Box (lined), appropriate containers for side items. Ingredient Measure Cooked Top Sirloin steak 1 EACH Cooked spareribs with Carolina HoneysTM sauce 5 BONES Prepped shrimp skewer 1 EACH Scampi butter 1½ OZ VOL Choice of two side items 1 PORTION EACH Lemon crown GARNISH Orange wedge GARNISH Note: Ultimate Grill Power Combo is available at select franchise locations. Procedures Prepare the steak following the “Steak - Grilling” recipe. Prepare the ribs following the “Ribs - St. Louis Style” entrée recipe. Prepare the shrimp following the “Seafood - Shrimp - Grilled” entrée recipe. Position the ribs at 6 o’clock with the bone tips facing out. Place the steak on the plate at 9 o’clock. Position the skewer of shrimp across the ribs and steak from 11 o’clock to 4 o’clock. Measure Scampi butter into a ramekin and place it in the center of the plate. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 12 o’clock. Add orange wedge on top of the ribs and the lemon crown on edge of the plate at 5 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 159 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Combo - Ultimate Grill Power Allergens Milk - Steak Butter, Scampi Butter Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - Shrimp Gluten - None MSG - None
Franchise Recipe Manual / Line 160 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Basil Pesto Chicken & Vegetable Linguine (FIRE PASTA CHK) Critical Recipe Quality Indicators: All ingredients must be tossed thoroughly before plating. Pasta cooked al dente. Chicken on top. Utensils: Yellow tongs, sauté pan, rubber spatula, 2 oz. ladle, # 20 scoop, metal tongs, 2 oz. spoodle, pizza peel, dredger, pasta basket & water bath, plastic tongs, 3 bucket sanitation Presentation: Large Options bowl, Pasta Spoon Take Out: Clear Clamshell. Ingredient Measure Chicken breast, grilled and sliced into 6 slices 1 EACH Green pesto sauce, thawed (Nestle’s) 2 TBLS Bacon bits 1 TBLS Asiago (or Romano) bread crumbs 2 TBLS Scampi butter, unmelted 2 EA #20 SCOOPS (4 OZ WT) Light Alfredo sauce 2 OZ VOL Fire roasted vegetables 1 PORTION Mushrooms, sliced ¼” 1 OZ WT Tomato pesto salad, drained 2 OZ VOL Steak seasoning (Tony Roma’s) ¼ TSP Linguine pasta, pre-portioned 9 OZ WT Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Parsley, chopped 1 TBLS Note: Basil Pesto Chicken & Linguine is available at select franchise locations. Procedures Prepare chicken breast as specified in appropriate recipe. Slice chicken breast lengthwise into 6 slices. Place chicken breast on a pizza peel and top with pesto, bacon bits and Asiago bread crumbs. Place chicken breast in cheesemelter and toast until breadcrumbs are lightly browned. Add scampi butter, light Alfredo, roasted vegetables, mushrooms and tomato pesto salad into a sauté pan. Sprinkle with steak seasoning. Sauté until sauce and vegetables are thoroughly heated. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add the pasta to the sauté pan and toss to thoroughly combine. Use a spatula to scrape down all ingredients into the bowl. Top pasta with chicken. Sprinkle Asiago or Romano cheese and chopped fresh parsley over the entire bowl. Serve with spoon on rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 161 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Basil Pesto Chicken & Vegetable Linguine Allergens Milk - Alfredo Sauce, Asiago Breadcrumbs, Asiago Cheese, Scampi Butter, Tomato Pesto Salad Egg - None Tree Nut - Tomato Pesto Salad Soy - Asiago Breadcrumbs, Alfredo Sauce Fish - None Shellfish - None Gluten - Alfredo Sauce (Wheat), Asiago Breadcrumbs (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 162 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Basil Pesto Mahi & Vegetable Linguine (FIRE PASTA MAHI) Critical Recipe Quality Indicators: All ingredients must be tossed thoroughly before plating. Pasta cooked al dente. Utensils: Perforated metal spatula, sauté pan, rubber spatula, 2 oz. ladle, # 20 scoop, 2 oz. spoodle, pizza peel, dredger, pasta basket & water bath, plastic tongs, 3 bucket sanitation Presentation: Large Options bowl, Pasta Spoon Take Out: Clear Clamshell. Ingredient Measure Mahi Mahi, thawed 1/2 PORTION Steak seasoning (Tony Roma’s) ½ TSP Green pesto sauce, thawed (Nestle’s) 2 TBLS Bacon bits 1 TBLS Asiago or Romano bread crumbs 2 TBLS Scampi butter, unmelted 2 #20 SCOOPS Light Alfredo sauce 2 OZ VOL Fire roasted vegetables 1 PORTION Mushrooms, sliced ¼” 1 OZ WT Tomato pesto salad, drained 2 OZ VOL Steak seasoning (Tony Roma’s) ¼ TSP Linguine pasta, pre-portioned 9 OZ WT Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Parsley, chopped 1 TBLS Note: Basil Pesto Mahi & Linguine is available at select franchise locations. Procedures Prepare Mahi - Mahi as specified in appropriate recipe. Place grilled Mahi on a pizza peel and top with pesto, bacon bits and Asiago bread crumbs. Place the Mahi - Mahi into the cheesemelter and toast until bread crumbs are lightly browned. Add scampi butter, light Alfredo, roasted vegetables, mushrooms and tomato pesto salad into a sauté pan. Sprinkle with steak seasoning. Sauté until sauce and vegetables are thoroughly heated. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add the pasta to the sauté pan and toss to thoroughly combine. Use a spatula to scrape down all ingredients into the bowl. Top pasta with Mahi - Mahi. Sprinkle Asiago or Romano cheese and chopped fresh parsley over the entire bowl. Serve with a spoon on the rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 163 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Basil Pesto Mahi & Vegetable Linguine Allergens Milk - Alfredo Sauce, Asiago Breadcrumbs, Asiago Cheese, Scampi Butter, Tomato Pesto Salad, Basil Pesto Sauce Egg - None Tree Nut - Tomato Pesto Salad Soy - Alfredo Sauce, Asiago Breadcrumbs Fish – Mahi Mahi Shellfish - None Gluten - Alfredo Sauce (Wheat), Asiago Breadcrumbs (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 164 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Cajun Chicken Pasta (CAJUN PASTA) Critical Recipe Quality Indicators: All ingredients must be tossed thoroughly before plating. Utensils: Yellow tongs, sauté pan, rubber spatula, 4 oz. ladle, #20 scoop, pasta basket, metal tongs, chef knife, plastic tongs, squeeze bottle, dredger, 3 bucket sanitation Presentation: Large Options bowl, , Pasta Spoon Take Out: Clear clamshell Ingredient Measure Chicken breast, grilled 1 EACH Buffalo wing sauce 1 TBLS Steak seasoning (Tony Roma’s) SPRINKLE Scampi butter, refrigerated #1 EA 20 SCOOP (2 OZ WT) Andouille sausage – cut ¼” on bias, pre-portioned 2 OZ WT Italian vegetables 2 OZ WT Mushrooms, sliced ¼” 1 OZ WT Asiago cream sauce 8 OZ VOL Linguine pasta, pre-portioned 9 OZ WT Cajun seasoning GARNISH ENTIRE PLATE Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Parsley, chopped 2 TBLS Note: Cajun Chicken Pasta is available at select franchise locations. Procedures Remove chicken breast from refrigeration and sprinkle both sides with steak seasoning. Using a squeeze bottle, squirt Buffalo wing sauce onto chicken breast. Grill chicken breast as specified in the “Chicken Grilling” recipe. Note: Chicken must be cooked to order. Measure scampi butter into a sauté pan and heat on medium flame on the stovetop. Add Andouille sausage and sauté for one minute. Add Italian vegetables and mushrooms to the pan and sauté until hot. Remove chicken from grill and slice. Add to the sauté pan. Ladle Asiago cream sauce to the sauté pan and cook for two minutes to heat. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add linguine pasta to the sauté pan and toss with other ingredients. Place chicken/pasta dish into a large options bowl, reserving some of the chicken and vegetables to appear on top of the pasta. Use a spatula to scrape down all ingredients into the bowl. Dust entire plate (pasta and plate rim) with Cajun seasoning. Sprinkle Asiago or Romano cheese and chopped fresh parsley over the entire bowl. Serve with a spoon on the rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 165 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Cajun Chicken Pasta Allergens Milk - Asiago Cream Sauce, Buffalo Wing Sauce, Scampi Butter Egg - None Tree Nut - None Soy - Scampi Butter Fish - None Shellfish - None Gluten - Asiago Cream Sauce, Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 166 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Cajun Lobster & Shrimp Pasta (CJUN LOBSTR PSTA ) Critical Recipe Quality Indicators: Pasta cooked al dente. Utensils: Sauté pan, #20 scoop, ¼ cup, measuring spoons, pasta basket & water bath, rubber spatula, plastic tongs, 3 bucket sanitation Presentation: Large Options bowl, Pasta Spoon Take Out: Medium box Ingredient Measure Dinner Lemon wine chipotle sauce 2 EA #20 SCOOPS Shrimp (55 – 60 count), thawed 12 EACH Langostino 3 OZ WT Mushrooms, sliced ¼ CUP Red peppers, diced 3 TBLS Linguine pasta 9 OZ WT Cajun seasoning (Steak Magic) ½ TBLS Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Parsley, chopped GARNISH Procedures Measure the lemon wine chipotle sauce into sauté pan and heat until butter is hot. Add shrimp and langostino into pan and sauté until each starts to turn pink, approximately 2 minutes. Measure mushrooms and the red peppers to the sauté pan and toss to thoroughly incorporate. Place linguine pasta into a pasta basket and submerge into hot water bath for 30 seconds to heat. Remove pasta from hot water and shake to allow excess water to drain. Transfer into the sauté pan and toss with shrimp. Place pasta into bowl reserving some of the shrimp and langostino to appear on the top of the pasta. Sprinkle the Asiago or Romano cheese and parsley over the pasta and around the entire bowl. Sprinkle Cajun seasoning around the rim of the bowl and over the pasta. Serve with a spoon on the rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 167 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Cajun Lobster & Shrimp Pasta Allergens Milk - Lemon Wine Chipotle Sauce, Asiago Cheese Egg - None Tree Nut - None Soy - Lemon Wine Chipotle Sauce Fish - None Shellfish - Langostino, Shrimp Gluten - Lemon Wine Chipotle Sauce (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 168 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Chicken Alfredo Florentine (CHK ALFREDO) Critical Recipe Quality Indicators: All ingredients must be tossed thoroughly before plating. Utensils: Yellow tongs, sauté pan, 2 oz. ladle, rubber spatula, pasta basket & water bath, metal tongs, chef knife, plastic tongs, 3 bucket sanitation Presentation: Large Options bowl, Pasta Spoon Take Out: Clear Clamshell. Ingredient Measure Chicken breast, grilled 1 EACH Light Alfredo sauce 4 EA 2 OZ LADLES (8 OZ VOL) Baby leaf spinach 1½ OZ WT (1 CUP VOL) Sun-dried tomatoes, julienne 1 OZ WT Linguine pasta, pre-portioned 9 OZ WT Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Parsley, chopped 2 TSP Note: Chicken Alfredo Florentine is available at select franchise locations. Procedures Prepare chicken following the “Chicken Breast Grilling” recipe. Ladle Alfredo sauce into a sauté pan and heat on medium heat for 1 minute. Slice the chicken breast into 8 strips lengthwise and then once crosswise to yield 16 pieces and add to the sauté pan. Add the grilled chicken, spinach and the sun-dried tomatoes to the sauté pan and heat for an additional 1½ minutes until the spinach is wilted and the sauce is heated thoroughly. NOTE: Baby spinach leaves and sun-dried tomatoes can be pre-portioned. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add the pasta to the sauté pan and toss to thoroughly combine. Use a spatula to scrape down all ingredients into the bowl. Sprinkle cheese and chopped fresh parsley over the entire bowl. Serve with a spoon on the rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 169 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Chicken Alfredo Florentine Allergens Milk - Light Alfredo Sauce, Asiago Cheese Egg - None Tree Nut - None Soy - Light Alfredo Sauce Fish - None Shellfish - None Gluten - Light Alfredo Sauce (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 170 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Chicken Caprese Linguine (CHK CAPRSE, HALF CHK CAPRSE) Critical Recipe Quality Indicators: All ingredients must be tossed thoroughly before plating. Utensils: Sauté pan, rubber spatula, 3 oz. ladle, pasta basket & water bath, measuring spoons, rubber spatula, 3 bucket sanitation Presentation: Dinner: Large Options bowl, Pasta Spoon Lunch: Small Options bowl, Pasta Spoon Take Out: Medium box. Ingredient Measure Dinner Lunch Chicken breast, grilled 2 EACH 1 EACH Fresh mozzarella 2 EACH 1 EACH Roasted marinara sauce 9 OZ VOL 6 OZ VOL Linguine pasta, cooked, pre-portioned 9 OZ WT 5 OZ WT Asiago cheese, shaved or Romano cheese, shredded 2 TBLS 1 TBLS Basil chiffonade 2 TBLS 1 TBLS Note: Chicken Caprese Linguine is available at select franchise locations. Procedures Grill chicken as specified in grilled chicken recipe. Once chicken is flipped on the grill, top each piece of chicken with mozzarella. Ladle roasted marinara sauce into sauté pan to heat. Transfer chicken breast with melted chicken into the sauce and sauté for two minutes. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add linguine pasta to the sauté pan and toss. Once sauce and linguine are hot, add basil and toss again. Push linguine to one side of the sauté pan. Place grilled chicken breast with melted cheese in the open space in the sauté pan. Allow chicken to cook in the roasted tomato for one minute. For Dinner: Use a spatula to arrange chicken on the plate for dinner. Arrange pasta on an options bowl, reserving front of plate for chicken. For Lunch: Arrange pasta on an options bowl. Use a spatula to arrange chicken on top of the pasta. Scrape down all roasted tomato sauce onto the linguine. Sprinkle the pasta and chicken with Asiago or Romano cheese. Garnish the chicken and pasta with basil chiffonade. Serve with a spoon on the rim of the bowl. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 171 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Chicken Caprese Linguine Allergens Milk - Asiago Cheese, Fresh Mozzarella Egg – None* Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Linguini (Wheat) MSG - None *If Pappardelle Pasta is substituted for Linguini, allergens include Egg & Gluten (Wheat).
Franchise Recipe Manual / Line 172 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Chicken Piccata (CHK PICATA) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, sauced evenly. Utensils: Yellow tongs, sauté pan, rubber spatula, #20 scoop, 4 oz. ladle, 2 oz. spoodle, measuring spoon, metal tongs, plastic tongs, 3 bucket sanitation Presentation: Large round, Pasta Spoon Take Out: Clear clamshell Ingredient Measure Chicken breast, grilled 2 EACH Artichoke hearts, diced ½” 1½ OZ Scampi butter, unmelted 2 EA #60 SCOOP (1 OZ WT) Capers, drained 2 TBLS Piccata sauce 8 OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Linguine pasta, pre-portioned 9 OZ WT Tomato pesto salad, drained 2 OZ Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Parsley, chopped 2 TBLS Note: Chicken Piccata is available at select franchise locations. Procedures Prepare the chicken following the “Chicken Breast Grilling” recipe. Sauté scampi butter with artichokes & capers. Add piccata sauce and Asiago (or Romano) cheese. Add the two grilled chicken breasts into the piccata sauce. Place pre-portioned linguine into a pasta basket. Submerge in hot water for 30 seconds to reheat. Remove pasta basket from water and shake well to remove excess water. Add the pasta to the sauté pan. Stir so pasta can absorb some piccata sauce. Arrange pasta on a round plate from 9 o’clock to 3 o’clock. Arrange cooked chicken breast on the open section of the round plate. Pour remaining piccata sauce (with capers and artichoke hearts) over the chicken. Garnish pasta with tomato pesto salad and two tablespoons of Asiago (or Romano) cheese. Garnish entire dish with fresh chopped parsley. Serve with a spoon on the rim of the plate. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 173 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta - Chicken Piccata Allergens Milk - Asiago Cheese, Picatta Sauce, Scampi Butter Egg - None Tree Nut - None Soy - Picatta Sauce, Scampi Butter Fish - None Shellfish - None Gluten - Picatta Sauce (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 174 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Shrimp Scampi (SCAMPI PASTA – L SCAMPI) Critical Recipe Quality Indicators: Pasta cooked al dente. Utensils: Sauté pan, #20 scoop, 2 oz. spoodle, measuring spoons, pasta basket & water bath, rubber spatula, plastic tongs, 3 bucket sanitation Presentation: Dinner: Large Options bowl, Pasta Spoon Lunch: Small Options bowl, Pasta Spoon Take Out: Clear clamshell. Ingredient Measure Dinner Lunch Chipotle Garlic sauce 2 EA #20 SCOOPS 1 EA #20 SCOOP Shrimp (55 – 60 count), thawed 24 EACH 12 EACH Tomato pesto salad 4 OZ VOL 2 OZ VOL Steak seasoning (Tony Roma’s) 1 TSP ½ TSP Linguine pasta 9 OZ WT 5 OZ WT Basil chiffonade 2 TBLS 1 TBLS Asiago cheese, shaved or Romano cheese, shredded 2 TBLS 1 TBLS Procedures Measure the Chipotle garlic sauce into sauté pan and heat until butter is hot. Add shrimp into pan and sauté until shrimp starts to turn pink, approximately 2 minutes. Measure tomato pesto salad and the steak seasoning to the sauté pan and toss to thoroughly incorporate. Place linguine pasta into a pasta basket and submerge into hot water bath for 30 seconds to heat. Remove pasta from hot water and shake to allow excess water to drain. Transfer into the sauté pan and toss with shrimp. Place pasta into bowl reserving some of the shrimp to appear on the top of the pasta. Sprinkle the Asiago or Romano cheese and basil chiffonade over the entire bowl. Serve with spoon on the rim of the plate. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 175 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Pasta – Shrimp Scampi Allergens Milk - Asiago Cheese, Chipotle Garlic Sauce, Tomato Pesto Salad Egg - None Tree Nut - Tomato Pesto Salad Soy - Chipotle Garlic Sauce Fish - None Shellfish - Shrimp Gluten - Chipotle Garlic Sauce (Wheat), Linguine (Wheat) MSG - None
Franchise Recipe Manual / Line 176 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Rib Portioning Chart Portion Baby Backs Half Slab Roma Rack A la carte, Family & Full Slab Combo Kid’s St. Louis Sampler ½ FULL SLAB ROMA RACK FULL SLAB ½ FULL SLAB 3 bones Cut from a full slab For an upcharge, guests may substitute a Full Slab of baby back ribs for spareribs The number of bones per portion varies based on the raw weight of the full slab. Here are the correct portion sizes: Slab Weight Bones Per Portion Half Slab Roma Rack A la carte, Family & Full Slab Combo Kid’s St. Louis Sampler St. Louis Style Spareribs 1½ and Down 5 8 12 - 14 5 3 3 Original 3 Carolina Honeys™ 3 Smokies™ 3 Red Hots™ 1¾ and Down 5 8 12 - 14 5 3 2 and Down 5 7 10 - 12 5 3 2¼ and Down 5 7 10 - 12 5 3 A la carte, Family & Bones Per Portion Lunch / Half Slab Roma Rack Full Slab Combo Kid’s St. Louis Sampler Beef 3 4 6 2 1 Guests may sub one beef rib for three spareribs With this sauce: Original Carolina Honeys™ Blue Ridge Smokies™ TONY ROMA’S Red Hots™ BOURBON BBQ SAUCE Use this garnish: NO GARNISH one orange wedge 2 red onion rings Pepperoncini Lime twist
Franchise Recipe Manual / Line 177 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 BLANK PAGE
Franchise Recipe Manual / Line 178 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Baby Backs (RIB, RIB 9, L RIB) Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with sauce. Utensils: Tongs, chef knife, sauce brush Presentation: Half slab - Round Plate Roma rack - Oval Platter Full slab - Oval Platter Take Out: Dinner Box (lined) Ingredient Measure Half Slab Roma Rack Full Slab Baby back ribs, prepped HALF SLAB (1.5 DN) FULL SLAB (1 DN) FULL SLAB (1.5 DN) Original barbecue sauce, warm 1.5 OZ VOL 3 OZ VOL 5 OZ VOL Guest choice of sauce 2 OZ VOL Choice of two side items 1 PORTION EACH Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Procedures Place the ribs on the grill, “meat side up”. Brush a thick layer of Original barbecue sauce on the ribs, covering the entire slab. Grill in place until bubbles appear at the end of the bone (approximately 1½ minutes). Flip the ribs and brush the entire slab with a thick layer of Original barbecue sauce. Repeat turning and saucing the ribs two or three more times, each time caramelizing more sauce and heating the ribs until the internal temperature is at least 165° F (74o C) and bone marrow is bubbling. NOTE: The ribs are fully cooked when the sauce looses its shine and there are clearly visible char marks on the meat side of the slab. Before removing from the grill, brush both sides and the lab of ribs with guest choice of sauce. Lay the ribs across the plate from 8 to 4 o’clock with the bone tips facing out. Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 11 o’clock. Place appropriate garnish directly on the ribs CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items. With this sauce: Original Carolina Honeys™ Blue Ridge Smokies™ TONY ROMA’S Red Hots™ BOURBON BBQ SAUCE Use this garnish: NO GARNISH One orange wedge 2 red onion rings Pepperoncini Lime Twist
Franchise Recipe Manual / Line 179 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Baby Backs Allergens Milk - None Egg - Cole Slaw Tree Nut - None Soy - Original Barbecue Sauce Fish - Bourbon Barbecue Sauce Shellfish - None Gluten - Bourbon Barbecue Sauce (Wheat) MSG - None