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
Lunch
Hoo Doo Chicken Sandwich :: 11~
Grilled chicken breast topped with tomatoes, fresh mozzarella, artichokes and fresh spinach. Served on toasted rye with pesto aioli. As pretty as a Hoo Doo but easier on your teeth...as it's not made from rocks!
SW Buffalo Burger :: 13~
1/3 pound all American bison seasoned with our own southwest spice blend and char-broiled. Topped with bacon, pepperjack cheese, lettuce, tomato, onion and pickle. Add guacamole 1.00 Amazingly BUFFALICIOUS!!!
Char-Grilled Andouille Sausage with Creole Sauce :: 11~
Spicy andouille sausage served over rice and smothered with a creole sauce of onions, peppers, celery, tomatoes, garlic and our own blend of creole seasonings. Served with toasted pita points.
Jalapeno Lime Chicken :: 11~
A juicy chicken breast marinated in lime juice and jalapenos, then grilled and topped with pepperjack cheese and tomatillo salsa. Garnished with guacamole and pico de gallo. Served with fresh spinach, jicama slaw and chipotle black bean salad.
Chicken Caesar Wrap :: 10~
Char-grilled chicken, caesar dressing, romaine lettuce and parmesan cheese, all rolled in a seasoned tortilla.
Southwest Chicken Wrap :: 10~
A char-broiled chicken breast wrapped in a seasoned tortilla with tomatoes, fresh spinach, pepper jack cheese, grilled zucchini and roasted pepper aioli.
Greek Veggie Wrap :: 9~
A marinated portobello grilled and served with red pepper, cucumber, fresh spinach, tomato and sautéed onions, drizzled with a light vinaigrette on toasted rye. Add cheddar for $1.00
Boca Burger :: 9~
Char-grilled vegan burger on a toasted bun with lettuce, tomato and pickle. Add cheddar or guacamole $1.00
Deep Dish Veggie Enchilada :: 13~
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.
Grilled Portobello Sandwich :: 11~
Marinated portobello grilled and served with cucumber, fresh spinach, tomato, sautéed onions and red pepper hummus on toasted rye.
Ultimate Grilled Cheese :: 10~
The Rocking V’s take on an AMERICAN classic. This great source of vitamin A, C, Calcium, iron and potassium, is stacked with provolone, cheddar, artichokes and sliced tomatoes on rye then lightly grilled.
Starts
Smoked Trout :: 13~
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 creme fraiche and pita points.
Killer App :: 8~
Garbanzo beans lightly sauteed with lots of garlic and fresh basil, a quick splash of lemon and garnished with diced tomatoes. High protein and fiber, big flavor and low fat.
Ancho Shrimp :: 13~
Four jumbo shrimp sauteed with ancho chile and southwestern spices. Served on a bed of organic greens with sweet pepper puree.
Hummus and Pita :: 9~
Toasted pita served with house-made red pepper hummus and a zesty lemon mint-cucumber yogurt sauce.
Antipasto Rustica :: 11~
Artichokes, roasted peppers, Kalamata olives, tomatoes, pearl onions and baby greens drizzled with a light vinaigrette. Served with pita points and smoked gouda cheese.
Fresh Mozzarella & Tomatoes :: 9~
Sliced tomatoes & fresh mozzarella drizzled with a balsamic reduction, extra virgin olive oil & topped with fresh, sweet basil.
Three Cheese & Artichoke Risotto :: 11~
A superb blend of asiago, romano & Parmesan cheeses combined with artichokes, caramelized onions and Arborio rice. Garnished with chopped tomatoes, basil, garlic & olive oil.
Greens
SXSW :: 15~
Black beans, corn, roasted peppers, toasted pumpkin seeds and pepper jack cheese on baby greens, topped with lime-jalapeño marinated grilled chicken and drizzled with cilantro lime dressing. Substitute smoked trout $4.
Desert Oasis :: 14~
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 :: 15~
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 :: 14~
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 $3.50. Add smoked trout for $5.50
Caesar :: 10~
Romaine, Parmesan and house-made croutons tossed with Caesar dressing. Add chicken $3.50. Add smoked trout $5.50
Cravings for Carnivors
Chicken & Mushroom Alfredo :: 18~
Chef Dan's house-made Parmesan-cream Alfredo sauce with sauteed mushrooms and grilled chicken over linguini.
Almond Crusted Chicken Marsala :: 18~
Grilled, almond and 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 Escalante :: 18~
Spicy, marinated chicken served over linguini with sweet basil marinara and garnished with tomato concasse
Southwest Cornmeal Crusted Trout :: 21~
Seared mountain ruby red trout, crusted with yellow 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 :: 23~
Fresh salmon grilled and served on a bed of creole relish, topped with lemon-red pepper creme fraiche. Vegetables, wild rice and grains complete this healthy entree.
Mahi Mahi :: 24~
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 creme fraiche. Smoky black bean salad and jicama slaw on the side.
Homer's Dream Pork Chops :: 25~
Many have mocked Mr. Simpson's interest in the pastry sciences but nobody is laughing at the yellow-headed one's love of porcine delights. This is what the siege of Troy (or perhaps Springfield?) was all about. Topped with chipotle mustard, these two 6 ounce, garlic and herb rubbed beauties melt in your mouth. That's what it says in the Iliad if you read it carefully. Chef's vegetables and garlic-sour cream Yukon gold mashers complete this entree. Homer, Gomer, whatever your name....... Oooooooooo, pork chopppppps.....Goood.
Rangeland Ribeye :: 29~
14 -16 ounce, organic, free-range, hand cut, choice ribeye rubbed with Southwestern spices, then chargrilled to order. Served with fresh vegetables and garlic-sour cream Yukon gold mashers.
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. Good thing, again, because he's hand-cutting each tenderloin and those knives are SHARP. 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 :: 22~
Yes, we know this is not a vegetarian dish & strictly speaking it should be on the previous menu but we couldn't fit it on the other page so let's call it a Vegaquarium dish and get on with our lives. Four jumbo shrimp sauteed 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.
Asian Stir Fry :: 15~
A blend of vegetables sautéed with a sesame-garlic sauce over coconut jasmine rice. Topped with grilled miso-marinated tofu. Substitute chicken $3.50. Substitute shrimp $6.
Black Bean & Corn Tacos :: 15~
A superb blend of black beans, corn, onions, red peppers & chargrilled zucchini, tossed with a black mole - southwestern spice blend. This lovely concoction is topped with avocado-soy bean dressing. Served in corn tortillas with jicama slaw.
Red Canyon Polenta Cakes :: 15~
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 Dan's veggies and greens.
Thai Curry :: 15~
Bangkok crash lands in Kanab. Fresh, mixed vegetables sautéed in a spicy yellow curry sauce, over coconut jasmine rice and topped with miso-marinated tofu. Substitute chicken $3.50. Substitute shrimp $6. You be The Decider.
Deep Dish Enchilada :: 16~
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! BLM scientists & researchers have still not been able to accurately measure the true depth of this dish. Despite budget cuts, field studies continue, thanks to the tireless efforts of numerous dogged men & women of science. NPR's "Science Friday" should do a story on this thang.
Tomato Pesto Couscous Cakes :: 16~
Our chef, Chef Dan or someone wearing a big white hat back there in the kitchen, combines fresh herbs, tomatoes, Asiago cheese, spices, vegetables and couscous are hand-formed into cakes, grilled and served on a sleep number bed of sauteed vegetables with greens. Whew! An outside contractor is then brought in at government expense to top the creation with creamy basil & roasted pine nuts. The outside contractor has offices in Houston and throughout the Middle East.
Veganic Universe
MONDAY / Linguini Pomodoro :: 15~
Garlic, olive oil, basil and garden fresh tomatoes sautéed in white wine sauce and tossed with linguini. Fresh grated parmesan on request.
TUESDAY / High Desert Quinoa Chili :: 15~
Quinoa and vegetables slow cooked with a blend of southwestern spices. Served with house-made grilled cornbread.
WEDNESDAY / Mushroom Stroganoff :: 16~
Portobello and button mushrooms artfully mixed with a blend of vegetables, almond milk and spices. Served over zucchini noodles and topped with pistachio crusted tofu.
THURSDAY / Chana Masala :: 15~
A vegetarian Indian stew of chick peas, tomatoes, onions, carrots, ginger, coriander, cumin, turmeric and lemon juice. Served over white rice.
FRIDAY / Vegetable Pot Pie with Garam Masal :: 16~
Layers of satisfying puff pastry filled with vegetables, herbs, legumes, and spices. Served with locally grown, organic greens and a red wine vinaigrette.
SATURDAY / Jambalaya :: 16~
Seasonal vegetables cooked long and slow with rice and creole seasoning. Topped with blackened Creole tofu.
SUNDAY / Portobello Biryani :: 16~
A grilled Portobello mushroom topped with an exotic blend of Indian spices, basmati rice, almonds, pistachios and vegetables. A spicy vindaloo sauce surrounds this low-fat creation.
Sweets
Caramel Pecan Cheesecake :: 7.95~
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 :: 7.95~
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 :: 7.95~
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 :: 7.95~
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 :: 7.95~
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.
Chocoholic Mousse :: 5.95~
If you were going to die by chocolate, this would be the way to do it. Belgian bittersweet chocolate, sweetened with a touch of maple syrup. AND…it’s dairy-free. Thanks JK! We’ve made the portion smaller so you don’t buy the farm before you’ve paid the bill.
Hot Fudge Molten Lava Cake w/ Vanilla Bean Ice Cream :: 9.95~
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 :: 4.50 / 7 / 9 / 1,566.25~
One Scoop, Two Scoops, Three Scoops or 52.5 Scoops, it is delicious!
Seasonal Fresh Fruit :: 5 / 7.50~
small or LARGE bowl to help offset unhealthy menu choices at other restaurants
Liquids
Apple or Cranberry Juice :: 3.95~
Arrowhead Spring Water :: 2.95~
Cappuccino :: 4.50~
extra shots .50 each choc, hazelnut, raspberry, vanilla .50 each
Espresso :: 2.95~
extra shots .25 each
Fizzy Liquids :: 2.95~
Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Sierra Mist & Mug Root Beer
Fresh Squeezed Orange Juice :: 6.00~
We use a hand press to get ALL the juice!
Gourmet Coffee :: 2.95~
We grind the beans for every pot
Latte :: 4.50~
extra shots .50 each choc, hazelnut, raspberry, vanilla .50 each
Milk :: 3.95~
Mooooooooo
Perrier :: 4.50~
Youngsters
Grilled Ham & Cheese :: 6~
Veggie Plate :: 5.50~
Cheese Ravioli w/ Alfredo or Marinara :: 7.50~
Grilled Cheese :: 5~
Corn Dog :: 5~
Noodles &: 1) Butter 2) Alfredo 3) Marinara :: 5/7/6.50~
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 Bastard's Oatmeal Stout 4.75 Clausthaler NA 4.25
Reds :: ~
House Red ~ HARDY’S Shiraz / Australia 5.5 glass GABBIANO ~ Chianti Classico ~ Italy 32 ROSEMOUNT ~ Shiraz Cabernet ~ Australia 8 / 32 CASTLE CREEK ~ Cabernet Sauvignon ~ Moab, UT 8.25 / 33 FOLIE à DEUX ~ Ménage à Trois Red ~ Napa Valley, CA 8.25 / 33 CONCANNON ~ Petit Sirah ~ Central Coast, CA 8.5 / 34 ROBERT MONDAVI ~ Private Select Merlot ~ Central Coast, CA 8.75 / 35 CLINE ~ Ancient Vines Zinfandel ~ Contra Costa County, CA 38 CLINE ~ Ancient Vines Mourvèdre ~ Contra Costa County, CA 42 CHATEAU STE. MICHELLE ~ Cabernet Sauvignon ~ Columbia Valley, WA 44 PASCUAL TOSO ~ Malbec Reserve ~ Argentina 44 CLOS DU BOIS ~ Pinot Noir ~ Sonoma County, CA 46 ORIN SWIFT ~ The Prisoner ~ St. Helena, CA 76
Whites :: ~
House White ~ HARDY’S Chardonnay / Australia 5.5 glass ROBERT MONDAVI ~ Woodbridge Zinfandel ~ Napa Valley, CA 5.5 / 25 STE CHAPELLE ~ Winemaker’s Riesling ~ Snake River Valley, ID 7.75 / 31 KENWOOD ~ Sauvignon Blanc ~ Sonoma County, CA 8.5 / 34 ECCO DOMANI ~ Pinot Grigio ~ Italy 9 / 36 KENDALL JACKSON ~ Chardonnay VR ~ Sonoma County, CA 10.5 / 42 LUNA ~ Pinot Grigio ~ Napa County, CA 44 L’ECOLE N° 41 ~ Chardonnay ~ Columbia Valley, WA 50 VINCENT DELAPORTE ~ Sancerre ~ France 55 FROG’S LEAP ~ Chardonnay ~ Napa Valley, CA 60 CAKEBREAD CELLARS ~ Sauvignon Blanc ~ Napa Valley, CA 65 MUMM NAPA ~ Brut Prestige Sparkling Wine ~ Napa Valley, CA 75
Margaritas :: 6/9/10~
On the rocks w/ salt or blended Strawberry & Raspberry also available if you're feeling sassy. Sauza Gold is the house & Heradura Silver or Patron Silver are on the Top Shelf
Pina Coladas & Daiquaris :: 6~
Strawberry & Raspberry Do not attempt to order a "corndog" daiquari or a "salmon" colada
Whiskey :: 6/5/6~
Jack Daniels, CC, Wild Turkey
Bourbon :: 7/6~
Maker's Mark & Wild Turkey 101
Gin :: 7/6~
Bombay Sapphire & Tanqueray
Vodka :: 7/6~
Grey Goose & Stoli
Rum :: 6/6~
Captain Morgan's & Bacardi Silver
Scotch :: 8/6~
Glenlivet 12yr & Johnny Walker Red
Liquers :: 7/7/8/6/7~
Bailey's, Grand Marnier, Remy VSOP, Kahlua & Amaretto Disaronno