Franchise Recipe Manual / Line 180 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Beef (BEEF 3, BEEF 4, BEEF 6) Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with sauce. Utensils: Tongs, chef knife, sauce brush Presentation: 3 bones – Oval Platter 4 bones – Oval Platter 6 bones – Oval platter Take Out: Dinner Box (lined) Ingredient Half Slab Roma Rack Full Slab Beef ribs, prepped 3 BONES 4 BONES 6 BONES Original barbecue sauce, warm 4 OZ VOL 5 OZ VOL 6 OZ VOL Choice of two side items 1 PORTION EACH Procedures Using the chef knife, separate the prepped beef ribs completely from bone tip to spine. Place the ribs “skinned” side down on a clean, well-oiled grill. Grill in place for approximately 3 minutes. Flip the ribs onto one side. Grill in place for approximately 3 minutes. Flip the ribs onto the opposite side. Grill in place for approximately 3 minutes. Slather all four sides of each rib with a thick layer of barbecue sauce, covering the entire rib. Grill until the internal temperature is 165° F (74o C), flipping the ribs onto all four sides to turn the barbecue sauce into a glaze (approximately 2 minutes). NOTE: The ribs are fully cooked when the sauce loses its shine and there are clearly visible char marks on the “meat side” of the ribs. CCP: Ribs are reheated to a minimum internal temperature of 165 º F (74o C). Sauce the ribs one more time before plating. Arrange the ribs (“cut side up”), from 8 o’clock to 4 o’clock. Measure the two side items following the appropriate recipes with starch at 1 o’clock and other side item at 11 o’clock. (Exception: When presenting a Full order of beef ribs, position starch at 3 o’clock and other side at 9 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 181 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Beef Allergens Milk - None Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - Bourbon Barbecue Sauce Shellfish - None Gluten - Bourbon Barbecue Sauce (Wheat) MSG - None
Franchise Recipe Manual / Line 182 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs - Beef Short Rib (SHORT RIBS) Critical Recipe Quality Indicators: Beef short rib need to reach 165° F (149° C) prior to serving. Ensure to microwave to the appropriate temperature. Verify with thermometer. Utensils: Stainless tongs, dredger, 1½ oz. ladle, 6 oz. spoodle, tablespoon Presentation: Round Plate Take Out: Medium box, 4 oz. cup for demi glace. Ingredient Measure Beef short rib, thawed 1 EACH (16 OZ WT) Steak seasoning (Tony Roma’s) 1 TSP Fire roasted vegetables 4 OZ WT Cabernet demi-glace 3 OZ VOL Loaded mashed potatoes* 1 PORTION Parsley, chopped GARNISH Procedures Remove beef short rib portion from cryovac packaging. Remove any excess cooking fats from the bottom of the beef short rib. Sprinkle meat-side of the beef short rib portion with steak seasoning. Place beef short rib “meat-side-down,” on a diagonal to the grates of the grill. Cook beef short rib on the grill for 2 to 3 minutes. Rotate beef short rib portion one-quarter turn to create diamonds and continue to cook for 2 minutes. Flip beef short rib portion over to the “bone” side and grill for 3 minutes to heat. Remove beef short rib portion from the grill and place in the microwave. Heat for one minute. Ensure the beef short rib is 165° F (74 ° C) prior to serving. Arrange hot beef short Rib, “bone-side-down” on the plate at 6 o’clock. Heat fire roasted vegetables in microwave for 30 seconds. Place hot vegetables on top of the beef short rib. Ladle the beef short rib and fire roasted vegetables with 3 oz. of hot Cabernet demi-glace. Portion loaded mashed potatoes at 12 o’clock on the plate. Garnish beef short rib and fire roasted vegetables 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. *Side may be substituted
Franchise Recipe Manual / Line 183 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs - Beef Short Rib Allergens Milk - Loaded Mashed Potatoes Egg - None Tree Nut - None Soy - Beef Short Rib, Cabernet Demi Glace Fish - None Shellfish - None Gluten - Cabernet Demi Glace (Wheat) MSG - None
Franchise Recipe Manual / Line 184 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – St. Louis Style (L LOUIS, LOUIS 8, LOUIS FULL) 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 Spareribs, prepped 5 BONES 8 BONES 12-14 BONES 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 entire slab of ribs with guest choice of sauce. Lay the ribs across the plate from 8 to 4 o’clock. 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 185 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – St. Louis Style 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
Franchise Recipe Manual / Line 186 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs - St. Louis Sampler (D LOU SAMPLER) Critical Recipe Quality Indicators: Ribs fully cooked, hot, fully covered with sauce, meat slightly pulled back from tip of bone; sauce lightly charred; side items meet specs. Utensils: Tongs, 4 sauce brushes, chef knife Presentation: Oval Platter Take Out: Dinner Box (lined) Ingredient Measure Spareribs, prepped 4 / 3-BONE PIECES Original barbecue sauce, warm 1½ OZ VOL Carolina Honeys™ barbecue sauce 1½ OZ VOL Blue Ridge Smokies™ barbecue sauce 1½ OZ VOL Tony Roma’s Red Hots™ barbecue sauce 1½ OZ VOL Choice of two side items 1 PORTION EACH Orange wedge, red onion rings or pepperoncini RIB GARNISH Procedures Place the ribs on the grill, “meat side up”. Brush a thick layer of Original barbecue sauce on all four 3 bone portions of ribs. Grill in place until bubbles appear at the end of the bones (approximately 2 minutes). Flip the ribs and brush the “skinned side” of each 3-bone piece with Original 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. Brush the “skinned side” of each 3-bone piece with a different sauce, covering the entire piece. Flip the ribs and brush the meat side with the same sauce used on the “skinned side”, covering the entire piece. Grill in place for 1 minute. Char the sauce on the “skinned side” slightly. Flip the ribs. Grill in place for 1 minute. Char the sauce on the meat side slightly to create clearly visible char marks. Brush ribs one last time with sauce before removing from grill. Place the ribs on the plate from 4 to 8 o’clock with the bone tips facing out in the following order beginning at the right: Carolina Honey’s, Original’s, Smokies and Red Hots. Place appropriate garnish directly on the corresponding ribs. 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. 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 187 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs - St. Louis Sampler Allergens Milk - None Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 188 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Endless Slab Baby Backs (RIB 9, REORD BABY) Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with sauce. Utensils: Tongs, chef knife, sauce brush Presentation: Initial Order: Oval Platter Re-Order: Round Plate Ingredient Measure Initial order: Baby back ribs, prepped (Roma Rack portion) 1 SLAB (ROMA RACK) Original barbecue sauce, warm 3 - 4 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 Re-order Baby back ribs, prepped (Roma Rack portion) HALF SLAB (ROMA RACK) Original barbecue sauce, warm 2 OZ VOL Guest choice of sauce 2 OZ VOL Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Procedures Initial Order Prepare a full slab of Roma Rack ribs according to the “Ribs – Baby Back” recipe. 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. Re-order Prepare a half slab of Roma Rack ribs according to the “Ribs – Baby Back” recipe. Place the ribs on to the plate and garnish with the appropriate rib garnish. 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 189 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Endless Slab Baby Backs Allergens Refer to individual recipes for nutritional and allergen information for ribs, re-orders, barbecue sauces and side options.
Franchise Recipe Manual / Line 190 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Ribs – Endless Slab Beef Ribs (BEEF 6, REORD BEEF) Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with sauce. Utensils: Tongs, chef knife, brush Presentation: Initial Order: Oval platter Re-Order: Round plate Ingredient Measure Initial Order Beef ribs, prepped 6 BONES Original barbecue sauce, warm 4 OZ VOL Guest choice of sauce 2 OZ VOL Choice of two side items 1 PORTION EACH Re-order Beef ribs, prepped 2 BONES Original barbecue sauce, warm 2 OZ VOL Guest choice of sauce 2 OZ VOL Procedures Initial Order Prepare the beef ribs according to the “Ribs- Beef Rib” recipe. Arrange 3 bones (“cut side up”), across the front of the oval platter. Stack two bones on top crosswise and stack one bone on top of the two. Measure the two side items following the appropriate recipes. Place the starch at 3 o’clock and the other side item at 9 o’clock. Re-order Prepare the 2-bone portion of beef ribs according to the “Ribs- Beef Rib” recipe. Place the ribs on to 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. 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 191 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Endless Slab Beef Ribs Allergens Refer to individual recipes for nutritional and allergen information for ribs, re-orders, barbecue sauces and side options.
Franchise Recipe Manual / Line 192 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Ribs – Endless Slab St. Louis Ribs (LOUIS 8, REORD LOUIS) Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with sauce. Utensils: Tongs, chef knife, sauce brush Presentation: Initial Order: Oval Platter Re-Order: Round Plate Ingredient Measure Initial Order Spareribs, prepped FULL SLAB (12-14 BONES) Original barbecue sauce, warm 4 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 Re-order Spareribs, prepped 5 BONES Original barbecue sauce, warm 2 OZ VOL Guest choice of sauce 2 OZ VOL Orange wedge, red onion rings, pepperoncini or lime twist RIB GARNISH Procedures Initial Order Prepare a full slab of ribs according to the “Ribs – St. Louis Style” recipe. 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. Re-order Prepare a 5 bone portion of spare ribs according to the “Ribs – St. Louis Style” recipe. Place the ribs on to the plate and garnish with the appropriate rib garnish. 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 193 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Ribs – Endless Slab St. Louis Ribs Allergens Refer to individual recipes for nutritional and allergen information for ribs, re-orders, barbecue sauces and side options.
Franchise Recipe Manual / Line 194 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Fried Shrimp (FR SHRIMP, L FR SHRIMP) Critical Recipe Quality Indicators: Shrimp golden brown. Side items meet specs. Utensils: Metal tongs, 1½ oz. ladle, #20 scoop Presentation: Lunch: Round Dinner: Oval Platter 3 oz. ramekin, 2 oz. ramekins Take Out: Dinner Box (lined), (2) 2 oz. cups, 4 oz cup Ingredient Measure Lunch Dinner Breaded shrimp, frozen 4 EACH 8 EACH French fries 5 OZ WT Tartar sauce #20 SCOOP Cocktail sauce 1½ OZ VOL Cole slaw 2½ OZ WT Lemon crown 1 EACH Parsley, chopped GARNISH Procedures Place the shrimp in a fry basket. The shrimp should not touch each other. Press the shrimp button on the fry timer and lower the basket into the shortening. Fry the shrimp at 350° F (177o C) until the internal temperature is 155° F (69o C) approximately 2 minutes and 15 seconds. Fill center of plate with the French fries. Lay the fried shrimp across the French fries in the center of the plate. Measure the tarter sauce into a ramekin and place on plate at 1 o’clock. Measure the cocktail sauce into a ramekin and place on the plate at 11 o’clock. Measure cole slaw into a ramekin and place it on the plate at 12 o’clock. Lay the lemon crown on the plate at 4 o’clock, in front of the shrimp. Sprinkle chopped parsley over the entire 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 195 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Fried Shrimp Allergens Milk - None Egg - Cole Slaw, Tartar Sauce Tree Nut - None Soy - None Fish - None Shellfish – Breaded Shrimp Gluten - Breaded Shrimp (Wheat), French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 196 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Grilled Shrimp (GR SHRIMP) Critical Recipe Quality Indicators: Shrimp fully cooked, firm, light pink or white. Utensils: Brush, blue tongs, metal tongs, 1½ oz. ladle, dredger Presentation: Oval Platter, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup Ingredient Measure Shrimp skewers, prepped 2 EACH Old Bay seasoning 1/2 TBLS Scampi butter (for seasoning shrimp), melted 1 TBLS Scampi butter (for serving with the shrimp), melted 1½ OZ VOL Choice of two side items 1 EACH Lemon crown 1 EACH Parsley, chopped GARNISH Note: Grilled Shrimp is available at select franchise locations. Procedures Place the shrimp skewers on a clean plate, sprinkle with seasoning and place them on the grill. Grill in place until the shrimp turns pink around the edges (approximately 1½ - 2 minutes). Turn and grill in place until the internal temperature is 155° F (69o C) approximately 1½ - 2 minutes. CCP: Shrimp is grilled until the internal temperature reaches a minimum of 155° F (69o C). During the last 30 seconds of cooking, brush each side of the shrimp skewer with scampi butter. Lay the two shrimp skewers across the plate from 8 o’clock to 4 o’clock. Measure the two side items following the appropriate recipe. Place the starch at 1 o’clock and the other side item at 11 o’clock. Ladle Scampi butter into a ramekin and place it on the plate at 12 o’clock. Lay lemon crown on the plate at 4 o’clock and sprinkle fresh chopped parsley over the top of the entire 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 197 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Grilled Shrimp Allergens Milk - Scampi Butter Egg - None Tree Nut - None Soy - Scampi Butter Fish - None Shellfish - Shrimp Gluten - None MSG - None
Franchise Recipe Manual / Line 198 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood – Mojo Grilled Mahi Mahi Pineapple Salsa (MOJO MAHI) Critical Recipe Quality Indicators: Mahi - Mahi fully cooked, properly marked, moist, light in color, flaky. Utensils: Blue tongs, dredger, squeeze bottle, 2 oz. slotted spoodle, perforated metal spatula, 1½ oz ladles Presentation: 12” Round Take Out: Dinner box (lined), 2 oz. cup for pineapple salsa. Ingredient Measure Mahi - Mahi, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Mojo sauce 1 ½ OZ (TO COAT EACH SIDE) Pineapple salsa 2 OZ VOL Choice of two side items* 1 PORTION EACH Parsley, chopped GARNISH *Rice pilaf and fresh vegetable listed on menu Procedures Sprinkle half the steak seasoning on meat side of Mahi - Mahi. Place fillet on a well oiled grill on a diagonal, meat side down and sprinkle with remaining seasoning. Grill in place for 2 minutes. Gently loosen the fillet from the grill and rotate it one-quarter turn to create diamonds on the first side. Grill in place for 2 minutes. Flip the fillet and grill until the internal temperature is 155° F (63o C) and the fillet is firm, light in color and flaky (approximately 4 minutes). CCP: Mahi - Mahi is cooked until the internal temperature reaches a minimum of 155° F (69o C). Guests choice of topping: Baste each side of the Mahi - Mahi with Mojo sauce. Brush the top side of the fillet before removing from grill. Place Mahi - Mahi along the bottom of the plate at 6 o’clock. Top Mahi - Mahi with pineapple salsa in an angled-line across the top of the fish. 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. Sprinkle parsley over the fish. 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 199 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood – Mojo Grilled Mahi Mahi with Pineapple Salsa Allergens Milk - Rice Pilaf, Broccoli (Herb Butter) Egg - None Tree Nut - None Soy - Rice PIlaf, Wild Rice Blend, Broccoli (Herb Butter) Fish - Mahi Mahi Shellfish - None Gluten - Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 200 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Salmon (or Mahi Mahi) & Shrimp Piccata (N/A) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Blue tongs, two brushes, perforated metal spatula, dredger, 1½ oz ladle, #60 scoop Presentation: Large Round Take Out: Dinner box (lined), 4 oz cup Ingredient Measure Salmon fillet, (or Mahi - Mahi) thawed, seasoned 1 EACH Scampi butter, unmelted 1 EA #60 SCOOP (1/2 OZ WT) 50/60 Shrimp, thawed 12 EACH Steak seasoning (Tony Roma’s) 1/2 TSP Capers, drained 1 TBLS Piccata sauce 2 OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Choice of two side items* 1 PORTION EACH Lemon crown GARNISH Parsley, chopped GARNISH *Rice pilaf and fresh vegetable listed on menu Procedures Prepare the salmon following the “Grilled Salmon (or Mahi - Mahi) with Scampi Butter” recipe. Add Scampi butter and into a sauté pan. Place on medium-high heat. Add shrimp to the sauté pan. Season with steak seasoning. Once shrimp begin to cook, add 1 Tbls of capers and piccata sauce. Finish piccata sauce by adding Asiago (or Romano) cheese. Place the salmon at 6 o’clock on round plate. Pour shrimp and piccata sauce over the salmon. 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 lemon crown at 4 o’clock. Garnish salmon and shrimp with fresh 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.
Franchise Recipe Manual / Line 201 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Salmon (or Mahi Mahi) & Shrimp Piccata Allergens Milk - Piccata Sauce, Scampi Butter, Asiago Cheese, Rice Pilaf, Broccoli (Herb Butter) Egg - None Tree Nut - None Soy - Piccata Sauce, Rice Pilaf, Wild Rice Blend, Broccoli (Herb Butter) Fish - Salmon, Mahi Mahi Shellfish - Shrimp Gluten - Piccata Sauce (Wheat), Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 202 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - TR’s Fish Grill – Mahi Mahi (MAHI) Critical Recipe Quality Indicators: Mahi - Mahi fully cooked, properly marked, moist, light in color, flaky. Utensils: 2 oz. slotted spoodle, blue tongs, perforated metal spatula, 1½ oz ladles, pastry brush, yellow topped dredger Presentation: Round Plate Take Out: Dinner box (lined), 2 oz. cup for sauces. Ingredient Measure Mahi - Mahi, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Cajun seasoning OR TO COAT ONE SIDE Sesame seed mix TO COAT BOTH SIDES Scampi butter, melted OR 1½ OZ VOL Tomato pesto salad OR 2 OZ VOL Sweet Thai chili sauce OR 1½ OZ VOL Kickin’ sauce 1½ OZ VOL Choice of two side items* 1 PORTION EACH Lemon crown GARNISH Parsley, chopped GARNISH *Rice pilaf and fresh vegetable listed on menu Procedures Grilled: Sprinkle half the steak seasoning on meat side of Mahi - Mahi. Place fillet on a well oiled grill on a diagonal, meat side down and sprinkle with remaining seasoning. Grill in place for 2 minutes. Gently loosen the filet from the grill and rotate it one-quarter turn to create diamonds on the first side. Grill in place for 2 minutes. Flip the filet and grill until the internal temperature is 155° F (69o C) and the filet is firm, light in color and flaky (approximately 4 minutes). Blackened and Sesame Crusted: Oil the flattop grill. Season both side of fish with steak seasoning. For Blackened: Dredge the meat side only of fish into the Cajun seasoning and place the seasoned fish with the Cajun seasoned side down onto the flattop. For Sesame Crusted: Dredge both sides into Sesame seed mixture and place the seasoned fish meat side down onto the flattop. Cook until edges start to show signs of being cooked. Flip the filet and grill until the internal temperature is 155° F (69o C) and the filet is firm, light in color and flaky (approximately 4 minutes). CCP: Mahi - Mahi is cooked until the internal temperature reaches a minimum of 155° F (69o C).
Franchise Recipe Manual / Line 203 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - TR’s Fish Grill – Mahi Mahi - continued Guests choice of topping: For Scampi butter: Brush the top side of the fillet before removing from grill. Place Mahi - Mahi along the bottom of the plate at 6 o’clock. If ordered with Tomato Pesto salad, Sweet Thai Chili sauce or Kickin’ sauce, portion the desired topping in an angled-line across the top of the fish. 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 lemon crown at 4 o’clock. Sprinkle parsley over entire 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. Allergens Milk - Kickin’ Sauce, Scampi Butter, Rice Pilaf, Broccoli (Herb Spread) Egg - Kickin’ Sauce Tree Nut - Tomato Pesto Salad Soy - Kickin’ Sauce, Rice Pilaf, Wild Rice Blend, Broccoli (Herb Spread) Fish - Mahi - Mahi Shellfish - None Gluten - Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 204 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - TR’s Fish Grill - Salmon (SALMON) Critical Recipe Quality Indicators: Salmon fully cooked, properly marked, moist, light in color, flaky. Utensils: 2 oz. slotted spoodle, blue tongs, perforated metal spatula, 1½ oz ladles, pastry brush, yellow topped dredger Presentation: Round Plate Take Out: Dinner box (lined), 2 oz. cup for sauces. Ingredient Measure Salmon filet, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Cajun seasoning OR TO COAT ONE SIDE Sesame seed mix TO COAT BOTH SIDES Scampi butter OR 1½ OZ VOL Tomato pesto salad OR 2 OZ VOL Sweet Thai chili sauce OR 1½ OZ VOL Kickin’ sauce 1½ OZ VOL Choice of two side items* 1 PORTION EACH Lemon crown GARNISH Parsley, chopped GARNISH *Rice pilaf and fresh vegetable listed on menu Procedures Grilled: Sprinkle half 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 with remaining seasoning. Grill 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 in place for 2 minutes. Blackened and Sesame Crusted: Oil the flattop grill. Season both side of fish with steak seasoning. For Blackened: Dredge the meat side only of the fish into the Cajun seasoning and place the seasoned fish with the Cajun seasoned side down onto the flattop. For Sesame Crusted: Dredge both sides into Sesame seed mixture and place the seasoned fish meat side down onto the flattop. Cook until edges start to show signs of being cooked. Flip the filet and grill until the internal temperature is 155° F (69o C) and the filet is firm, light in color and flaky (approximately 4 minutes). CCP: Salmon is cooked until the internal temperature reaches a minimum of 155° F (69o C).
Franchise Recipe Manual / Line 205 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - TR’s Fish Grill - Salmon – continued Guests choice of topping: For Scampi butter: Brush the top side of the fillet before removing from grill. Place Salmon along the bottom of the plate at 6 o’clock. If ordered with Tomato Pesto salad, Sweet Thai Chili sauce or Kickin’ sauce, portion the desired topping in an angled-line across the top of the fish. 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 lemon crown at 4 o’clock. Sprinkle parsley over entire 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. Allergens Milk - Kickin’ Sauce, Scampi Butter, Rice Pilaf, Broccoli (Herb Spread) Egg - Kickin’ Sauce Tree Nut - Tomato Pesto Salad Soy - Kickin’ Sauce, Rice Pilaf, Wild Rice Blend, Broccoli (Herb Spread) Fish - Salmon Shellfish - None Gluten - Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 206 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Tuscan Pesto Mahi Mahi (TUSCAN MAHI) Critical Recipe Quality Indicators: Mahi - Mahi fully cooked, properly marked, roasted vegetables evenly covered in sauce and evenly distributed over grilled Mahi/Wahoo. Utensils: Blue tongs, perforated metal spatula, yellow topped dredger, brush, sauté pan, 2 oz. ladle, tablespoon, rubber spatula, tablespoon, 3 bucket sanitation Presentation: Round Plate Take Out: Dinner box (lined), bowl for fish topping. Ingredient Measure Mahi - Mahi, thawed 1 PORTION Scampi butter, melted BRUSH Piccata sauce 2 OZ VOL Tuscan Roasted vegetables 1 PORTION Green olive & herb sauce 1 TBLS Rice pilaf 1 PORTION Broccoli 1 PORTION Feta cheese 2 TBLS Basil chiffonade 1 TBLS Note: Tuscan Pesto Mahi Mahi is available at select franchise locations. Procedures Prepare the Mahi - Mahi following the “Grilled Mahi Mahi with Scampi Butter” recipe. Once Mahi - Mahi is ready and before removing from the grill, brush the top of the filet with scampi butter. Remove Mahi - Mahi from the grill. Ladle 2 oz. of piccata sauce into a sauté pan. Set on medium heat. Add a portion of Roasted Tuscan vegetablesto the sauté pan. Add 1 tablespoon of green olive and herb sauce to the sauté pan. Heat vegetables for approximately 2 minutes or until hot. Heat rice in microwave for 1 minute. Arrange rice pilaf at 1 o’clock on the plate. Heat broccoli in microwave for 1 minute. Arrange broccoli 11 o’clock on the plate. Note: Guest can substitute other side items for rice pilaf and broccoli. Place grilled Mahi - Mahi at 6 o’clock on the plate. Pour roasted vegetables and sauce evenly over the top of the Mahi - Mahi. Garnish Mahi - Mahi with feta cheese & basil chiffonade. 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 207 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood - Tuscan Pesto Mahi Mahi Allergens Milk - Feta Cheese, Piccata Sauce, Scampi Butter, Rice Pilaf, Broccoli (Herb Spread) Egg - None Tree Nut - None Soy - Piccata Sauce, Rice Pilaf, Wild Rice, Broccoli (Herb Spread) Fish - Mahi Mahi Shellfish - None Gluten - Piccata Sauce (Wheat), Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 208 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood – Wood Smoked Salmon (SMOKED SALMON) Critical Recipe Quality Indicators: Salmon dipped into marinade, salmon fully cooked, properly marked, moist, flaky and basted with dill butter. Utensils: Blue tongs, perforated metal spatula, yellow topped dredger, pastry brush, 1½ oz. ladle Presentation: Round plate, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup for dill butter. Ingredient Measure Salmon fillet, thawed 1 EACH Wood smoke marinade (for dipping) AS NEEDED Steak seasoning (Tony Roma’s) 1 TSP Dill butter ½ OZ VOL Choice of two side items* 1 PORTION EACH Lemon crown GARNISH Parsley, chopped GARNISH Dill butter, melted 1½ OZ Note: Cherry Wood Salmon is available at select franchise locations. Procedures Remove salmon from refrigeration and dip into cherry wood smoke marinade. Submerge for 5 seconds. Remove salmon from marinade and sprinkle half the steak seasoning on meat side of salmon. Place salmon 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 in place for 2 minutes. Flip salmon over. Brush cooked-side of the salmon with dill butter. Grill salmon 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. Place salmon along the bottom of the plate at 6 o’clock. 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 lemon crown at 4 o’clock. Sprinkle parsley over grilled salmon and plate. Position a ramekin of melted dill butter at 9 o’clock on 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. *Rice pilaf and fresh vegetable listed on menu.
Franchise Recipe Manual / Line 209 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Seafood – Wood Smoked Salmon Allergens Milk - Dill Butter Egg - None Tree Nut - None Soy - None Fish - Salmon Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 210 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet Medallions (FILET MED 3 / FILET MED 2) Critical Recipe Quality Indicators: Steak cooked to the requested degree of doneness, properly marked; side items meet specs Utensils: Red tongs, yellow top dredger, stainless tongs, pastry brush, 1 ½ oz ladle, squeeze bottle Presentation: Dinner: Round Plate Lunch: Small Options Bowl Take Out: Medium box, 2 oz. cups for toppings. Ingredient Measure Dinner Lunch* Beef filet medallions, thawed 3 EACH 2 EACH Steak seasoning (Tony Roma’s) 1½ TSP 1 TSP Steak butter 1½ OZ VOL 1 OZ Choice of Topping (EACH FILET MEDALION): Cabernet demi glace* Peppercorn sauce Bourbon barbecue onions Wild mushrooms Mustard sauce / Balsamic reduction (Roland’s) Sundried Bleu cheese crust Asiago Crust Asiago Bread Crumbs 1½ OZ VOL 1 ½ OZ VOL 2½ OZ VOL 2 OZ VOL 1 OZ VOL / 1 OZ VOL ½ PORTION 1 #60 SCOOP 1 TSP Choice of House Salad, House Caesar or Cup of Soup** 1 PORTION Choice of one side item 1 PORTION Parsley, chopped GARNISH **Soup or salad is not included with the Lunch Filet Medallion entrée. Procedures Season each side of the THAWED filet medallions with ¼ tsp. of steak Seasoning. Place filet medallions on the grates on the hottest part of your grill for 2 minutes. The steaks will “sear” and turn light brown or slightly gray around the edges. Flip the steaks. Mark and sear the second side in the same spot on the grill for 2 minutes. Shift the steak to a “medium heat” area of your grill. Flip and rotate it one-quarter turn to create diamonds on the first side for 1 minute. Flip BUT DO NOT ROTATE the steak to create diamonds on the second side for an additional minute. NOTE: Use the “touch test” to determine when the steak is cooked properly.
Franchise Recipe Manual / Line 211 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet Medallions - continued During the last 30 seconds of cooking, brush the top of the steak with steak butter, flip the steak, and brush the other side with steak butter. Flip steak again and brush with steak butter just before removing from the grill. For Dinner portion, position filet medallions at 3 o’clock, 6 o’clock and 9 o’clock on a large round. For Lunch portion, arrange two filet medallions on a small option bowl, one at 5 o’clock and one at 7 o’clock. For cabernet demi glace, peppercorn sauce, barbecue onion or wild mushroom toppings, place the cooked steaks on the plate and garnish with appropriate topping. Garnish steaks with parsley. For mustard sauce / balsamic reduction, dispense of 1 oz. “squiggly” line of mustard sauce in one direction from a squeeze bottle onto the plate. Set steak on the plate on the mustard sauce (Note: Guest should also see the mustard sauce on the plate.). In a reverse motion, dispense 1 oz. of balsamic reduction over the mustard sauce garnish and steak. Garnish steaks with parsley. *Lunch Filet Medallions served with Cabernet Demi Glace unless otherwise requested by guest. For bleu cheese crust, place topping on steak prior to plating. Remove steak from the grill and brush with steak butter. Transfer onto a pizza peel or metal tray and portion bleu cheese crust on the steak. Brown bleu cheese crust in cheese melter for one minute. Arrange steak on plate. Garnish steaks with parsley. Measure side item according to recipe and portion at 12 o’clock on 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. Degree of Doneness Rare Medium Rare Medium Medium Well Well 115° F (46o C) 4 - 5 minutes 125° F (52o C) 5 - 6 minutes 135° F (57o C) 7 - 8 minutes 145° F (63o C) 10 - 11 minutes 155 - 160° F (69o C) 12 - 14 minutes
Franchise Recipe Manual / Line 212 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet Medallions - continued Steak Toppings: Peppercorn Sauce (PEPPER SAUCE) Barbecue Onions (BBQ ONIONS) Cabernet Demi Glace (CABER GLACE) Mustard Sauce & Balsamic Reduction (MUST/ BALSAM) Wild Mushrooms (WILD MUSH) Sundried Bleu Cheese Crust (BLEU CHZ CRUST) Asiago Crust (ASIAGO CRUST)
Franchise Recipe Manual / Line 213 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet 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 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 Fish - Bourbon BBQ Onions, Mustard Sauce, Sundried Tomato Bleu Cheese Crust Shellfish - None Gluten - Bourbon BBQ Onions (Wheat), Peppercorn Sauce (Wheat), Cabernet Demi Glace (Wheat), Asiago Bread Crumbs (Wheat), Sundried Tomato Bleu Cheese Crust (Wheat) MSG - None
Franchise Recipe Manual / Line 214 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet Mignon (FILET) Critical Recipe Quality Indicators: Steak cooked to the requested degree of doneness, properly marked; side items meet specs. Utensils: Red tongs, pastry brush, yellow topped dredger, metal tongs Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef filet, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of House Salad, House Caesar or Cup of Soup* 1 PORTION Choice of one side item 1 PORTION Procedures NOTE: Filets ordered Medium-Well or Well done may be butterflied by laying the filet flat on a red cutting board and slicing through the center of the filet to within ½” of the other side. Lay butterflied steak out on cutting board and continue the same cut as needed for the steak to lay flat. Season each side of the THAWED steak with HALF of the indicated amount of Steak Seasoning. NOTE: Remember: thickest steaks for “rare”, “middle-sized” for “medium” and thinnest for “well”. Place the steak on a diagonal to the grates on the hottest part of your grill for 2 – 3 minutes. The steak will “sear” and turn light brown or slightly gray around the edges. Flip the steak. Mark and sear the second side in the same spot on the grill for 2 – 3 minutes. Shift the steak to a “medium heat” area of your grill. Flip and rotate it one-quarter turn to create diamonds on the first side for 3 – 12 minutes. Flip BUT DO NOT ROTATE the steak to create diamonds on the second side for an additional 3 – 12 minutes. NOTE: Use the “touch test” to determine when the steak is cooked properly. During the last 30 seconds of cooking, brush the top of the steak with Tony’s Steak butter, flip the steak and brush the other side with Tony’s Steak butter. Flip steak again and brush with Tony’s Steak butter just before removing from the grill. Place the cooked steak on the plate at 6 o’clock. Measure the side item following the appropriate recipe and place it on the plate 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. Degree of Doneness Rare Medium Rare Medium Medium Well Well 115° F (46o C) 10 - 14 minutes 125° F (52o C) 14 - 16 minutes 135° F (57o C) 17 - 19 minutes 145° F (63o C) 20 - 25 minutes 155 - 160° F (69o C) 25 - 30 minutes
Franchise Recipe Manual / Line 215 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Filet Mignon (FILET) Allergens Milk - Steak Butter Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 216 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - New York Strip (NY STRIP) Critical Recipe Quality Indicators: Steak cooked to the requested degree of doneness, properly marked; side items meet specs. Utensils: Red tongs, pastry brush, yellow topped dredger, metal tongs Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure New York Strip steak, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of House Salad, House Caesar or Cup of Soup 1 PORTION Choice of one side item 1 PORTION Procedures Season each side of the THAWED steak with HALF of the indicated amount of Steak Seasoning. NOTE: Remember: thickest steaks for “rare”, “middle-sized” for “medium” and thinnest for “well”. Place the steak on a diagonal to the grates on the hottest part of your grill for 2 – 3 minutes. The steak will “sear” and turn light brown or slightly gray around the edges. Flip the steak. Mark and sear the second side in the same spot on the grill for 2 – 3 minutes. Shift the steak to a “medium heat” area of your grill. Flip and rotate it one-quarter turn to create diamonds on the first side for 3 – 8 minutes. Flip BUT DO NOT ROTATE the steak to create diamonds on the second side for an additional 3 – 8 minutes. NOTE: Use the “touch test” to determine when the steak is cooked properly. During the last 30 seconds of cooking, brush the top of the steak with Tony’s Steak butter, flip the steak and brush the other side with Tony’s Steak butter. Flip steak again and brush with Tony’s Steak butter just before removing from the grill. Place the cooked steak at 6 o’clock. Measure the side item following the appropriate recipe and place it on the plate 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. Degree of Doneness Rare Medium Rare Medium Medium Well Well 125° F (52o C) 10 - 12 minutes 135° F (57o C) 12 - 14 minutes 145° F (63o C) 14 - 16 minutes 155° F (69o C) 16 - 18 minutes 165 - 170° F (77o C) 20 - 22 minutes
Franchise Recipe Manual / Line 217 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - New York Strip (NY STRIP) Allergens Milk - Steak Butter Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 218 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Tony’s Sirloin (SIRLOIN 9) Critical Recipe Quality Indicators: Steak cooked to the requested degree of doneness, properly marked; side items meet specs. Utensils: Red tongs, pastry brush, yellow topped dredger, metal tongs Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Sirloin steak, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of House Salad, House Caesar or Cup of Soup* 1 PORTION Choice of side item 1 PORTION *Some franchise locations may opt to offer two sides with steak entrees and serve salad or soup as an upcharge. Note: Sirloin steak is available at select franchise locations. Procedures Season each side of the THAWED steak with HALF of the indicated amount of Steak Seasoning. NOTE: Remember: thickest steaks for “rare”, “middle-sized” for “medium” and thinnest for “well”. Place the steak on a diagonal to the grates on the hottest part of your grill for 1½ – 3 minutes. The steak will “sear” and turn light brown or slightly gray around the edges. Flip the steak. Mark and sear the second side in the same spot on the grill for 1½ – 3 minutes. Shift the steak to a “medium heat” area of your grill. Flip and rotate it one-quarter turn to create diamonds on the first side for 3 – 6 minutes. Flip BUT DO NOT ROTATE the steak to create diamonds on the second side for an additional 3 – 6 minutes. NOTE: Use the “touch test” to determine when the steak is cooked properly. During the last 30 seconds of cooking, brush the top of the steak with Tony’s Steak butter, flip the steak and brush the other side with Tony’s Steak butter. Flip steak again and brush with Tony’s Steak butter just before removing from the grill. Place the cooked steak at 6 o’clock. Measure the side item following the appropriate recipe and place it on the plate 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. Degree of Doneness Rare Medium Rare Medium Medium Well Well 125° F (52o C) 10 - 12 minutes 135° F (57o C) 12 - 14 minutes 145° F (63o C) 14 - 16 minutes 155° F (69o C) 16 - 18 minutes 165 - 170° F (77o C) 20 - 22 minutes
Franchise Recipe Manual / Line 219 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Tony’s Sirloin Allergens Milk - Steak Butter Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 220 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Ribeye (RIBEYE) Critical Recipe Quality Indicators: Steak cooked to the requested degree of doneness, properly marked; side items meet specs. Utensils: Red tongs, pastry brush, yellow topped dredger, metal tongs Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Ribeye steak, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Steak butter 1½ OZ VOL Choice of House Salad, House Caesar or Cup of Soup* 1 PORTION Choice of one side item 1 PORTION Procedures Season each side of the THAWED steak with HALF of the indicated amount of Steak Seasoning. NOTE: Remember: thickest steaks for “rare”, “middle-sized” for “medium” and thinnest for “well”. Place the steak on a diagonal to the grates on the hottest part of your grill for 2 – 3 minutes. The steak will “sear” and turn light brown or slightly gray around the edges. Flip the steak. Mark and sear the second side in the same spot on the grill for 2 – 3 minutes. Shift the steak to a “medium heat” area of your grill. Flip and rotate it one-quarter turn to create diamonds on the first side for 3 – 8 minutes. Flip BUT DO NOT ROTATE the steak to create diamonds on the second side for an additional 3 – 8 minutes. NOTE: Use the “touch test” to determine when the steak is cooked properly. During the last 30 seconds of cooking, brush the top of the steak with Tony’s Steak butter, flip the steak and brush the other side with Tony’s Steak butter. Flip steak again and brush with Tony’s Steak butter just before removing from the grill. Place the cooked steak at 6 o’clock. Measure the side item following the appropriate recipes and place it on the plate 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. Degree of Doneness Rare Medium Rare Medium Medium Well Well 125° F (52o C) 10 - 12 minutes 135° F (57o C) 12 - 14 minutes 145° F (63o C) 14 - 16 minutes 155° F (69o C) 16 - 18 minutes 165 - 170° F (77o C) 20 - 22 minutes
Franchise Recipe Manual / Line 221 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steaks - Ribeye Allergens Milk - Steak Butter Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 222 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Balsamic Reduction & Mustard Topping (MUST/ BALSAM) Critical Recipe Quality Indicators: Mustard not runny. Utensils: Metal tongs Presentation: As indicated in recipe, mustard is drizzled on plate and steak is drizzled with balsamic glaze. Take Out: 2 oz. cup (2) in medium box with entrée. Ingredient Measure Steak, cooked 1 EACH Mustard sauce 2 OZ VOL Balsamic glaze (Roland’s) 2 OZ VOL Parsley, chopped GARNISH *Some franchise locations may not offer this steak topper. Procedures Prepare the steak according to the appropriate recipe. Remove the steak from grill and place it on the plate following the appropriate recipe. Dispense of 2 oz. “squiggly” line of mustard sauce in one direction from a squeeze bottle onto the plate. Set steak on the plate on the mustard sauce (Note: Guest should also see the mustard sauce on the plate.). In a reverse motion, dispense 2 oz. of balsamic glaze over the mustard sauce garnish and steak. Garnish steak 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.
Franchise Recipe Manual / Line 223 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Balsamic Reduction & Mustard Topping Allergens Milk - Balsamic Glaze Egg - Mustard Sauce Tree Nut - None Soy - None Fish - Mustard Sauce Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 224 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - BARBECUE ONION TOPPING (BBQ ONION) Critical Recipe Quality Indicators: Onions must be fully heated. Utensils: Metal tongs Presentation: As indicated in recipe, steak covered evenly with onion topping. Take Out: Dinner Box (lined), 4 oz. cup Ingredient Measure Steak, cooked 1 EACH Barbecue onions 2 EACH PORTIONS (4 OZ VOL) Parsley, chopped GARNISH Procedures Prepare the steak according to the appropriate recipe. When steak is almost done, heat the barbecue onion portion in the microwave for approximately 30 seconds or until internal temperature reaches 165o F (74o C). Remove the steak from grill and place it on the plate following the appropriate recipe. Place the heated barbecue onion portion on top of steak. Garnish steak 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.
Franchise Recipe Manual / Line 225 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - BARBECUE ONION TOPPING Allergens Milk - Bourbon BBQ Onions Egg - None Tree Nut - None Soy - Bourbon BBQ Onions Fish - Bourbon BBQ Onions Shellfish - None Gluten - Bourbon BBQ Onions (Wheat) MSG - None
Franchise Recipe Manual / Line 226 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Cabernet Demi-Glace Topping (CABER GLACE) Critical Recipe Quality Indicators: Cabernet demi-glace must be fully heated. Utensils: Metal tongs, 1½ oz. ladle Presentation: Steak covered evenly with demi-glace, 2 oz. ramekin Take Out: Dinner Box (lined), 4 oz. cup Ingredient Measure Steak, cooked 1 EACH Cabernet demi-glace 2 EA PORTIONS (3 OZ VOL) Parsley, chopped GARNISH Procedures Prepare the steak according to the appropriate recipe. Cold Storage: When steak is almost done, heat the demi-glace in the microwave for approximately 30 seconds or until internal temperature reaches 165° F (74° C). Hot Holding: Stir Cabernet demi-glace with ladle. Remove the steak from grill and place it on the plate following the appropriate recipe. Pour 1½ oz. of hot Cabernet demi-glace evenly over the steak. Pour 1½ oz. of hot Cabernet demi-glace in a 2 oz. ramekin. Set on the plate at 10 o’clock (or in the center of the plate if two side options are served on the plate. Garnish steak 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.
Franchise Recipe Manual / Line 227 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Cabernet Demi-Glace Topping Allergens Milk - None Egg - None Tree Nut - None Soy - Cabernet Demi Glace Fish - None Shellfish - None Gluten - Cabernet Demi Glace (Wheat) MSG - None
Franchise Recipe Manual / Line 228 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Peppercorn Sauce Topping (PEPPER SAUCE) Critical Recipe Quality Indicators: Peppercorn sauce must be fully heated. Utensils: Metal tongs, 1½ oz. ladle Presentation: As indicated in recipe, steak covered evenly with Peppercorn sauce topping, 2 oz. ramekin Take Out: Dinner Box (lined), 4 oz. cup Ingredient Measure Steak, cooked 1 EACH Peppercorn sauce 2 EA PORTIONS ( 3 OZ VOL) Parsley, chopped GARNISH Procedures Prepare the steak according to the appropriate recipe. Cold Storage: When steak is almost done, heat the peppercorn sauce in the microwave for approximately 30 seconds or until internal temperature reaches165°F (74° C). Hot Holding: Stir peppercorn sauce with a ladle. Remove steak from the grill and place it on the plate following the appropriate recipe. Pour 1½ oz. of hot peppercorn sauce evenly over the steak. Pour 1½ oz. of hot peppercorn sauce into a 2 oz. ramekin. Set on the plate at 10 o’clock (or in the center of the plate if two side options are served on the plate. Garnish steak 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.
Franchise Recipe Manual / Line 229 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Peppercorn Sauce Topping Allergens Milk - Steak Butter, Peppercorn Sauce Egg - None Tree Nut - None Soy - Peppercorn Sauce Fish - None Shellfish - None Gluten - Peppercorn Sauce (Wheat) MSG - None