Buckhorn Grill

16 oz.

Request flavor.

An oriental salad with south of the border flair, a crisp mix of greens, cabbages, jicama, red peppers, snow peas, tossed with sweet sesame dressing and topped with toasted almonds.

Caesar salad with rustic croutons.

Mixed greens with crispy roadhouse onions, string beans, tomatoes, blue cheese crumbles and sweet Mariani walnuts tossed with honey basil vinaigrette.

Chopped romaine with honey-lime dressing in crispy tortilla with avocado, black beans, corn, jicama, radishes, tomatoes and blue cheese.

Mixed greens, tomatoes, radish, cucumbers and croutons with ranch or honey-basil vinaigrette.

Crisp romaine with honey lime vinaigrette, topped with crispy chicken, avocado, tomatoes and blue cheese crumbles.

Spring mixed greens with locally grown fruit and walnuts, tossed with honey lime dressing and topped with blue cheese.

With lettuce, tomato, pickles, onions and mayo on a toasted bun.

With roadhouse onions, blue cheese crumbled and red ranch sauce.

With Applewood smoked bacon, cheddar cheese, lettuce, tomato, pickles, onions and red ranch sauce.

With Applewood smoked bacon, avocado, mayo, Swiss cheese, lettuce, tomato, pickles and onions.

4 oz. thinly sliced tri-tip. Served with caramelized onions or au jus dipping sauce.

6 oz. thinly sliced tri-tip. Served with caramelized onions or au jus dipping sauce.

Thick sliced tri-tip with roadhouse onions and red ranch sauce topped with blue cheese crumbles.

Thin sliced trip-tip with Applewood smoked bacon, cheddar cheese and red ranch sauce.

Thinly sliced tri-tip with chipotle sauce and pepper jack cheese.

Grilled chicken breast with lettuce, tomato and red ranch sauce.

Marinated and grilled, served with lettuce, tomato, provolone cheese and red ranch sauce.

Grilled bayou pepper salmon with lettuce, tomatoes and tarragon aioli.

7 oz. thickly sliced char-roasted sirloin tri-tip.

2 char-broiled chicken breasts bathed in lemon.

Thick sliced tri-tip and grilled chicken breast.

Herb grilled and marinated portabellas.

Char-broiled salmon fillets marinated in lemon bayou pepper.

Dad's cut 12 oz.

Tender pork slow-roasted in our smoke oven.

3 pieces. Served with ranch.

Each.

Served with creamy horseradish.

Served with tarragon aioli.

Thick sliced char-roasted tri-tip or chicken with Caesar salad and bread.

2 boneless breast fillets.

Feeds 4-6.

Red and green bell peppers and onions.

Each.

Little steak sandwich with fries and small soda.

Little chicken sandwich with fries and small soda.

2 chicken strips with fries and small soda.

Tri-tip and fries.

Vanilla cake layers filled with tart lemon mousse, topped with whipped cream and sweet lemon candies.

Drizzled chocolate icing over 4 layers of moist cake and fudge frosting.

Creamy cheesecake with graham cracker crust.

Serves 8-10. Mixed greens with string beans, tomatoes, blue cheese crumbles and toasted walnuts with a honey basil vinaigrette and topped with thin and crispy roadhouse onions.

Serves 16-20. Mixed greens with string beans, tomatoes, blue cheese crumbles and toasted walnuts with a honey basil vinaigrette and topped with thin and crispy roadhouse onions.

Serves 8-10. A crisp mix of greens and cabbages with jicama, snow peas, red peppers, cilantro and toasted almonds tossed in a sweet and spicy sesame dressing.

Serves 16-20. A crisp mix of greens and cabbages with jicama, snow peas, red peppers, cilantro and toasted almonds tossed in a sweet and spicy sesame dressing.

Serves 8-10. Caesar salad with Parmesan cheese and homemade croutons.

Serves 16-20. Caesar salad with Parmesan cheese and homemade croutons.

Serves 8-10. Chopped romaine lettuce tossed with honey-lime dressing, avocado, black beans, corn, jicama, radishes and tomatoes, topped with bleu cheese crumbles and crispy tortilla strips.

Serves 16-20. Chopped romaine lettuce tossed with honey-lime dressing, avocado, black beans, corn, jicama, radishes and tomatoes, topped with bleu cheese crumbles and crispy tortilla strips.

Serves 8-10. Spring mix greens with locally grown fruit and sweet walnuts tossed with honey-lime dressing and topped with bleu cheese crumbles.

Serves 16-20. Spring mix greens with locally grown fruit and sweet walnuts tossed with honey-lime dressing and topped with bleu cheese crumbles.

Serves 8-10.

Serves 16-20.

Serves 5 people. Thick-sliced tri-tip served with au jus.

Serves 10 people. Thick-sliced tri-tip served with au jus.

Serves 15 people. Thick-sliced tri-tip served with au jus.

Serves 5 people. Char-broiled chicken breasts marinated in lemon and garlic.

Serves 10 people. Char-broiled chicken breasts marinated in lemon and garlic.

Serves 15 people. Char-broiled chicken breasts marinated in lemon and garlic.

Serves 5 people. Wood-fired salmon seasoned with lemon pepper dill.

Serves 10 people. Wood-fired salmon seasoned with lemon pepper dill.

Serves 15-20 people. Wood-fired salmon seasoned with lemon pepper dill.

Serves 5 people. Thinly-sliced char-roasted tri-tip. Served on a sweet French roll with caramelized onions.

Serves 10 people. Thinly-sliced char-roasted tri-tip. Served on a sweet French roll with caramelized onions.

Serves 5 people. Grilled chicken breast with lettuce, tomato and red ranch sauce.

Serves 10 people. Grilled chicken breast with lettuce, tomato and red ranch sauce.

Serves 5 people. Thick sliced tri-tip with crispy roadhouse onions and red ranch sauce topped with blue cheese crumbles.

Serves 10 people. Thick sliced tri-tip with crispy roadhouse onions and red ranch sauce topped with blue cheese crumbles.

Serves 5 people. Grilled portabella with red ranch sauce, provolone cheese, lettuce and tomato.

Serves 10 people. Grilled portabella with red ranch sauce, provolone cheese, lettuce and tomato.

Serves 5 people. Mix and match.

Serves 10 people. Mix and match.

Serves 10.

Serves 20.

Serves 50.

Serves 10.

Serves 20.

Serves 50.

Serves 10.

Serves 20.

Serves 50.

Per person. Includes plate, fork and napkin.

Priced at 1 per person.

10 cups 12 oz.

16 oz.