The Food
To skip the following paragraphs of jibberish, click Menu,
or just wade through it & you'll get to the menu eventually.
The key to all great cooking is fire.
Knowing what to set on fire and for how long is the mystery.
Fortunately for you (and us), our chefs have figured it all out.
It's slow food. Real food. Carefully prepared by real human hands, served by happy people, also with real human hands, in a warm and inviting space.
Simple. We use the freshest ingredients available to prepare dishes that are a little different from the food you get at other places along the road.
Plenty of pasta, fish, chicken, beef & lots of greens. Spring mix, romaine, carrots, cukes, broccoli, red onions, yellow squash, roma tomatoes, mushrooms. No iceberg. Vegan? No prob. We can do that & any salad without cheese or meat. All our soups are made in house from scratch.
Scratch is a valuable ingredient in slow food. Most of our fish comes whole & on ice. We cut it ourselves. We try to get as much local produce as we can & we buy many of our herbs locally.
The cream for each dessert is whipped by hand & the mint & pansies come from our garden (or random neighborhood gardens, if we run out). Our food may take a little longer to prepare, but it's real food. Savor the taste. It's good food. Simple.
ALL MENU PRICES are highly unstable and vary from moment to moment depending on wind speed, whim & the price of chocolate, as well as certain, little-known grain futures. The values listed below are for reference only. In the event that you actually make it to The Big K and find us, your menu may be encrypted for our amusement.
The Menu
Greens
SXSW :: 11~
Black beans, corn, roasted peppers, toasted pumpkin seeds and pepper jack cheese on baby greens, topped with lime-jalapeo marinated grilled chicken and drizzled with cilantro lime dressing. Substitute smoked trout $4.
Desert Oasis :: 12~
Tomatoes, diced red onions, gorgonzola cheese and pine nuts over baby greens, topped with marinated grilled chicken, then tossed with honey-Dijon vinaigrette. Substitute smoked trout $4.
Asian Chicken :: 11~
Cucumbers, cabbage, bamboo shoots, daikon, mango and sesame seeds on baby greens, topped with grilled marinated chicken and soy-ginger vinaigrette. Substitute miso-marinated tofu for chicken. Substitute smoked trout for $4.
Greek :: 9~
Artichokes, sun-dried tomatoes, feta cheese, chick peas and Kalamata olives on a bed of baby greens, drizzled with Greek herb vinaigrette. Add chicken for $3. Add smoked trout for $4.
Caesar :: 8~
Romaine, Parmesan and house-made croutons tossed with Caesar dressing. Add chicken $3. Add smoked trout $4.
Sweets
Caramel Pecan Cheesecake :: 7.50~
Now world famous, thanks to the Travel Channel and our friends at KNBC, our cheesecake is rich, smooth and satisfyingly decadent. AMAZING!
Key Lime Pie :: 7.50~
Tart and sweet, velvety cool, with a graham crust. Topped with freshly whipped cream. Perfect. Even if you're from Florida, this is THE BEST Key Lime pie you've EVER eaten! Just ask Ken Mitchell & his Key Westies. They had to grovel before us after losing the Sept 21, 2007 Sunshine State Dessert Smackdown. This non-televised event was held at The Rocking V & the Florida 5 were compelled to admit (On Camera!) that Vicky's Key Lime Pie is THE Best. Ken is now living in seclusion on "Oooo, my Florida key lime pie isn't up to much" Key, southwest of Bimini.
Creme Brulee :: 7.50~
Oooooooooooooo! YUM! The perfect recipe, graciously given to us by French chef Georges LaForge. Fresh cream, eggs, sugar and pure vanilla swirled together, then baked and cooled. Before serving, we sprinkle with sugar and torch for that golden crust. Delicieux!
Chocolate Silk Pie :: 7.50~
The chocoholic train is leaving the station! We start with an almond-graham crust, then fill with a smooth and "silky" whipped Belgian bittersweet chocolate mousse. The pie is topped with a thin layer of chocolate and served with freshly whipped cream. Banned by Chocoholics Anonymous, but a Rocking V Cafe favorite.
Bread Pudding :: 7.50~
It was requested by a frequent diner a few years back. It became so popular, we added it to the permanent dessert menu. Saigon cinnamon, nuts, raisins and lots of cream make our bread pudding fabulous. Your choice of caramel sauce or house-made whiskey sauce. Whipped cream on the side. We are NOT responsible for chemical reactions resulting from the mixture of whiskey and caramel sauces.
Hot Fudge Molten Lava Cake w/ Vanilla Bean Ice Cream :: 7.50~
Warm, gooey chocolate cake served next to vanilla ice cream. You may have to go into a 12 step program after this one
Ice Cream :: 3.50 / 6 / 9 / 1,566.25~
One Scoop, Two Scoops, Three Scoops or 52.5 Scoops, it is delicious!
Seasonal Fresh Fruit :: 4.50 / 7~
small or LARGE bowl to help offset unhealthy menu choices at other restaurants
Starts
Smoked Trout :: 12~
Hickory smoked trout served with a blend of black, green & Kalamata olives, capers, roasted peppers and pearl onions. Served with pico de gallo, avocado-citrus cr￨me fr￢iche and pita points.
Garlic Lemon Shrimp :: 12~
Jumbo shrimp saut￩ed with garlic, lemon, olive oil and fresh chives. Served on a bed of baby greens.
Hummus and Pita :: 8~
Toasted pita served with house-made red pepper hummus and a zesty lemon mint-cucumber yogurt sauce.
Antipasto Rustica :: 10~
Artichokes, roasted peppers, Kalamata olives, tomatoes, pearl onions and baby greens drizzled with a light vinaigrette. Served with pita points, smoked gouda and fontina cheeses.
Fresh Mozzarella & Tomatoes :: 9~
Grilled house-made focaccia drizzled with extra virgin olive oil, topped with sliced tomatoes, fresh mozzarella and sweet basil. Served with a balsamic reduction.
Cravings for Carnivors
Chicken & Mushroom Alfredo :: 15~
Chef Dan's house-made Parmesan-cream Alfredo sauce with sauteed mushrooms and grilled chicken over linguini.
Chicken Marsala :: 17~
Grilled, herb-crusted chicken breast topped with a mushroom-cream Marsala sauce. Served with Chef Dan's vegetables and his own super secret, eyes only, marvelous blend of wild, untrainable rice and grains. Threatening to take away the car will not improve the rice's attitude, but the grains are susceptible to peer pressure.
Chicken Cacciatore :: 18~
Chef Dan's 4'6" Granny from Italy shares her recipe for spicy, marinated chicken topped with tomatoes, mushrooms and black olives served over linguini. Molto Bene!
Southwest Blue Cornmeal Crusted Trout :: 17~
Seared mountain ruby red trout, crusted with blue cornmeal and pumpkin seeds. Topped with a green chile and tomatillo salsa. Served with Chef Dan's veggies and Chef Dan's blend of wild rice and grains. Chef Dan did not catch this fish, but says you will love it. If you don't love it, Chef Dan says you should see a doctor for immediate taste-replacement surgery. This procedure may not be covered by all insurance providers.
Salmon Creole :: 18~
Fresh Norwegian salmon grilled and served on a bed of creole relish, topped with whole grain mustard sauce. Vegetables, wild rice and grains complete this healthy entree.
Mahi Mahi :: 18~
Also known as dolphin fish. NOT Flipper! Flipper was a mammal, not a fish. But we digress. A 6-8 ounce fresh Mahi Mahi fillet, grilled, with a spicy Thai orange glaze, then topped with fresh mango salsa. Served with Chef Dan's veggies and coconut jasmine rice. We are unsure as to the exact relationship between these Chef Dan's veggies and those living with the salmon.
Southwestern Fish Tacos :: Influenced by Tidal Fluctuation~
And you thought fish only lived in the oceans. Well, for your information: we have opened a school in southern Utah and we're having to turn away applicants. Only the best, the brightest and most colorful are accepted. Plus the very tastiest, so there's that. Fish of the day wrapped in a flour tortilla, topped with cabbage, pico de gallo, pepper jack cheese and drizzled with avocado citrus cr￨me fr￢iche. Smoky black bean salad and jicama slaw on the side.
Rangeland Ribeye :: 26~
Organic, free-range choice ribeye rubbed with Southwestern spices, then chargrilled to order. Served with fresh vegetables and garlic-sour cream Yukon gold smashers.
Freemont Filet Mignon :: 29~
Organic, free-range, aged beef tenderloin, grilled to seal in natural juices, served with porcini mushroom consomm￩ and topped with gorgonzola crumbles. Chef's vegetables and garlic-sour cream Yukon gold smashers complete this entree .
Buffalo Tenderloin :: 38~
If you've never eaten buffalo, your life is incomplete. Not only is it delicious and good for you, since it's much leaner than beef, but it has the added advantage of being easier on the rangeland than your average cow. If you don't have a cow, than maybe your neighbor's under-average cow. The taste is close to beef, yet much more tender, because Chef Dan knows what he's doing back there in the kitchen. Aged American bison w/ a burgundy balsamic reduction. Served with garlic-sour cream Yukon gold smashers and Chef Dan's veggies.
Vegetabulous & Veganacious
Rocking V Shrimp :: 19~
Four jumbo shrimp saut￩ed with pine nuts and peas in a light garlic white wine Parmesan cream and served over linguini. If we served them under linguini, we'd have to answer too many questions.
Stir Fry Diablo :: 16~
A blend of vegetables sauteed with a very spicy sweet Thai sauce over coconut jasmine rice, topped with grilled miso-marinated tofu. Substitute chicken $3. Substitute shrimp $5. This dish is HOT. REALLY. We're not kidding. If you order this dish & start crying for your mommy, we will laugh at you, tell you; "We told you it was HOT!" & take away your beverage, leaving you to writhe in pain, while all surrounding diners snicker & take your picture with their cell phone cameras that we allowed them to take out expressly for this purpose. You ordered it, you pay for it.
Grilled Zucchini & Curry Quinoa :: 15~
Thick cut zucchini lightly seasoned and served over curry quinoa and baby greens. Topped with a spicy pesto of pumpkin seeds, saffron, paprika, chiles, mint, cilantro and lemon. Quinoa is a high protein Peruvian grain with a nutty flavor.
Red Canyon Polenta Cakes :: 15~
Blue and yellow cornmeal, fresh corn, black beans and southwestern spices, shaped into cakes, grilled and then topped with a green chile-tomatillo sauce. Served with Chef Dans veggies and mesclun.
Thai Curry :: 15~
Bangkok crash lands in Kanab. Fresh, mixed vegetables saut￩ed in a spicy yellow curry sauce, over coconut jasmine rice and topped with miso-marinated tofu. Substitute chicken $3. Substitute shrimp $6. You be The Decider.
Deep Dish Veggie Enchilada :: 15~
Back by popular demand and mild rioting, one of our most requested and deepest dishes. The return of this entree to our menu required 12 brokered treaties involving 17 countries and territories, as well as several rounds of blackjack and the ultimate annexation of the little-known principality of Is-Dan-A-Stan?. What could be better than roasted peppers, grilled zucchini, squash, purple onions and green chiles stacked as high as the North Rim with corn tortillas and baked w/ pepper jack cheese? We'll tell ya what: something topped w/ delicious tomatillo salsa, pico de gallo and avocado citrus creme fraiche. Oooo baby, this is GREAT!
Asiago and Tomato Couscous Cakes :: 16~
Our chef, Chef Dan or someone wearing a big white hat back there in the kitchen, combines fresh herbs, spices, vegetables, Asiago and couscous are hand-formed into cakes, grilled and served on a bed of saut￩ed vegetables with baby greens. Whew! An outside contractor is then brought in at government expense to top the creation with basil pesto. The outside contrctor has offices in Houston and throughout the Middle East.
Grilled Portobello :: 16~
A Portobello mushroom cap sits atop a mix of wild rice and grains, baby greens, saut￩ed fresh vegetables and roasted pistachios, topped with white truffle vinaigrette.
Adult Beverages
BEER :: ~
Coors Coors Light 3.75 Zion Canyon Brewing Co. IPA Zion Canyon Brewing Co. Jamaican Lager Corona Extra Dos Equis Amber Polygamy Porter Provo Girl Pilsner Chasing Tail Golden Ale Full Suspension Pale Ale Evolution Amber Ale Captain Bastards Oatmeal Stout 4.75 O'Doul's 3.75 Clausthaler NA 4.25
WINE :: ~
Come in to see our list
Margaritas :: 6/9~
On the rocks w/ salt or blended Strawberry & Raspberry also available if you're feeling sassy. Sauza Gold is the house Heradura Silver is top shelf
Pina Coladas & Daiquaris :: 6~
Strawberry & Raspberry Do not attempt to order a "corndog" daiquari or a "salmon" colada
Vodka :: 7/6~
Grey Goose & Stoli
Rum :: 6/5~
Captain Morgan's & Bacardi
Gin :: 7/6~
Bombay Sapphire & Tanqueray
Flavors :: 6/6/5/7~
Bailey's, Kahlua, Amaretto & Gramd Marnier
Whiskey :: 6/5/6~
Jack Daniels, CC, Wild Turkey
Scotch :: 7~
Glenlivet
Liquids
Apple or Cranberry Juice :: 3~
Arrowhead Spring Water :: 2.50~
Cappuccino :: 3.50~
extra shots .25 each choc, hazelnut, raspberry, vanilla .25 each
Espresso :: 2.50~
extra shots .25 each
Fizzy Liquids :: 2.50~
Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Sierra Mist & Mug Root Beer
Fresh Squeezed Orange Juice :: 5~
We use a hand press to get ALL the juice!
Gourmet Coffee from Costa Rica :: 2.50~
We grind the beans for every pot
Latte :: 3.50~
extra shots .25 each choc, hazelnut, raspberry, vanilla .25 each
Milk :: 3~
Mooooooooo
Perrier :: 3.50~
Youngsters
Cheese Ravioli w/ Alfredo :: 7~
Corn Dog :: 4~
Grilled Cheese :: 5~
Grilled Ham & Cheese :: 6~
Noodles and Butter :: 5~