Boneless skinless chicken breast cooked to perfection and served with a savory blend of shiitake, oyster and cremini mushrooms.
Tender seasoned tempura pork tossed with “Teriyaki BBQ” (a combination of SBRs Original BBQ Sauce and Teriyaki Wing Sauce) with stir-fried bok choy, mushrooms, pea pods, white onions, red peppers, garlic, and scallions served over a bed of tender rice. For health conscious, on-trend appeal, serve over a bed of quinoa.
A fresh and fiery side with a hint of garlic! This upscale vegetable medley pleases with a kick of Sriracha glaze. Featuring a trendy ingredient, it’s quickly prepared fresh and reads great on menus or specials board. Perfect as a side or in a spicy vegetarian dish with mixed rice or quinoa blend.
This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.
This Angus Pub Burger on Brioche is a refreshing twist on an American Cheeseburger. The brioche, Swiss cheese and mushrooms give this burger a rich savory flavor that perfectly compliments the garlic, mayo, and Worcestershire sauce.