Showdowns Restaurant

Showdowns RestaurantShowdowns RestaurantShowdowns Restaurant
  • Home
  • Dinner Menu
  • Beer
  • Wine
  • Mixed Drinks
  • S'mores
  • About
  • Online Ordering
  • More
    • Home
    • Dinner Menu
    • Beer
    • Wine
    • Mixed Drinks
    • S'mores
    • About
    • Online Ordering

Showdowns Restaurant

Showdowns RestaurantShowdowns RestaurantShowdowns Restaurant
  • Home
  • Dinner Menu
  • Beer
  • Wine
  • Mixed Drinks
  • S'mores
  • About
  • Online Ordering

    Dinner Menu

    Appetizers

    Prices may vary

    Fried Ravioli

    8

    Onion Ring Basket

    8

    Mozzarella Sticks

    8

    Portobello Mushroom

    10

    Showdowns Jack'd Fries

    10

    Soups and Salads

    Dressings: Ranch, Balsamic Vinaigrette, Raspberry Vinaigrette Blue Cheese, Caesar

    Garden Salad

    12

    Spring mix, cherry tomatoes, cucumbers, carrots, and caeser.

    Jack'd Chicken Salad

    15

    Grilled chicken, cherry tomatoes, shredded cheese, tortilla strips, and ranch with a side of our jack'd sauce.

    Salmon Salad

    15

    Pan seared salmon, cucumbers, craisens, almonds, and raspberry vinaigrette.

    Red Pepper Gouda

    12

    Roasted red pepper, smoked gouda, basil, garlic, and cream. Served with a focaccia grilled cheese.

    *vegetarian*

    Taco Soup

    10

    Showdown's favorite homemade soup with ground beef, chilies, corn, beans, and hominy. Our soup is topped with sour cream and cheese. Served with fresh tortilla chips.

    Fire Roasted Cannellini

    10

    Fire roasted tomatoes, onions, garlic, cannellini beans, and fresh herbs in a vegetable broth.

    *vegan and vegetarian*

    Soup and Salad

    12

    A smaller version of our garden salad and your choice of soup. Add a pesto grilled cheese for $3


    Steaks

    Served with choice of two sides.

    Showdowns Select Cut

    35

    10 oz. premium cut steak selected by our chefs.

    Flat Iron

    27

    8 oz. flat iron steak.

    Ribeye

    45

    14 oz. Ribeye 


    Pasta

    Add: Vegetable: $2 Mushrooms: $3 Chicken: $4 Shrimp: $5

    Southwest Pasta

    18

    Penne pasta, shrimp, and andouille sausage tossed with alfredo sauce, herb butter and white wine. Served with garlic bread.

    Grilled Chicken Pesto Pasta

    18

    Penne pasta, tossed with creamy pesto and parmesean cheese. Served with garlic bread.

    Vodka Parm Ravioli

    18

    4 Cheese Ravioli, tossed in marinara and parmesan cheese. Served with garlic bread.

    Mushroom Alfredo

    18

    Penne pasta, and portobello mushrooms tossed with creamy mushroom brie alfredo sauce and parmesan cheese. Served with garlic bread.

    Chicken Bacon Alfredo

    18

    Penne pasta, tossed with creamy alfredo and topped with grilled chicken and bacon. Served with garlic bread.


    Fish

    Campfire Trout

    28

    Locally grown Utah Rainbow Trout fish fillet, wrapped and grilled with tomatoes and onions, seasoned with garlic butter sauce. Served with two sides

    Sautéed Shrimp

    16/20

     Garlic butter shrimp served with two sides.

    6 Shrimp: $16.  12 Shrimp: $20

    Pan Seared Mahi Mahi

    25

     8 oz. Mahi Mahi, seasoned and pan seared. Served with two sides.


    Chicken

    Oven Roasted Chicken

    23

    Oven roasted 1/2 chicken. Served with your choice of two sides.

    Hot Wings Basket

    15

    Breaded chicken wings, fried and tossed in seasonings. Served with fries. Substitute onion rings for $1.00.

    Chicken Strip Tenders

    15

    Three crispy chicken tenders tossed in our special blend of seasonings and fried to a crispy golden brown. Served with French fries. Substitute onion rings for 1.00 more.

    Jack'd Chicken Sandwich

    18

    Battered chicken thigh, cheddar cheese, Jack'd sauce, and house slaw. Served with 1 choice of side


    Burgers

    1/3 lb. burgers come with a side of French fries. Substitute onion rings for 1.00 more. *All patties can be substituted with a vegetarian option for $2.

    Cheese Burger

    12

    Ground beef patty seasoned. Topped with cheddar cheese.

    The Utah Burger

    15

    Ground beef patty, cheddar cheese, grilled onions, and fry sauce.

    Bacon Jam Burger

    18

    Ground beef patty topped with cheddar cheese bacon jam and smoked bacon.

    Portobello Mushroom Burger

    18

    Ground beef patty with sauteed mushrooms Topped with bleu cheese crumbles.

    Bryce Canyon Sunrise

    18

    Ground beef patty topped with a fried egg, smoked ham, and cheddar cheese.

    Showdowns Jack'd Burger

    18

    Ground beef patty topped with two onion rings, cheddar cheese, and our Showdown's Jack'd sauce.


    Barbecue

    Blackened Pork Ribeye

    25

    10 oz pork ribeye, seasoned and grilled. Served with two sides

    Smoked Ribs

    25/35

    Smoked ribs basted in BBQ sauce. Served with two sides.

    Brisket

    20

    8 oz. tender beef smothered in barbeque sauce and served with two sides.

    Jalapeno Brisket Sausages

    20

    An owner favorite. 2 grilled beef sausages served with two sides

    BBQ Platter

    60

    Enough for 2 people. A half rack of ribs, smoked brisket, and 2 sausages. Served with two sides.


    Choice of Sides.

    Extra sides will have an additional cost.

    French Fries

    Mashed Potatoes

    Roasted Vegetables

    Cole Slaw

    Baked Potato

    Onion Rings

    +1

    Loaded Baked Potato

    +2

    Side Salad

    +3

    Dessert

    Roasting Marshmallows around our campfire is always free to all guests!

    Chocolate Chip Cookie Mug Cake

    8

    Fresh baked tollhouse chocolate chip cookie cake topped with a scoop of vanilla ice cream and chocolate sauce.

    Caramel Apple Pie

    8

    Flakey pie crust filled with apples and topped with caramel. Served a la mode.

    Limoncello Cheesecake

    9

    Lemon vanilla cheese cake with raspberry sauce.

    S'mores-to-go

    12

    Graham crackers Hershey chocolate bars, and marshmallows packed to enjoy around our campfire. Serves 4 people.

    Take Out Orders Based on Availability Prices may vary.


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