The RAM & C.B. & Potts Restaurant & Brewery teams are geared up to introduce their limited-time BurgerRama menu featuring eight all-new burgers, melts and sandwiches. “Flavorful, fun and stylish” is how Chef James P. Cassidy, Culinary Leader for The RAM Restaurant Group, describes this year’s BurgerRama choices. “Our culinary team has created food enjoyment using exciting trend styles with great flavors in every creation.”
The company’s love of cooking with their signature craft beers stands out with the Beer Geek Burger. A fresh, never frozen, 100 percent USDA Choice natural beef patty is seared over an open flame broiler and topped with Amber Ale braised onion and red pepper marmalade, Hefeweizen stone-ground mustard aioli, Porter ketchup, IPA braised Applewood-smoked bacon and creamy Wisconsin Havarti cheese on a grilled brioche bun. Chef Cassidy recommends complementing this burger with the company’s fresh and local 71 Pale Ale.
The Southern Baja Sandwich is sure to be a guest favorite; a Buttface Amber Ale-infused chicken breast on a grilled hoagie roll, topped with charred tomatillo salsa and Wisconsin jalapeno pepper jack cheese. It boasts a grilled smoky Anaheim pepper, chipotle aioli, pig candy and is topped with flavorful chipotle- tarragon slaw. The Chicken Banh-Mi and Chicken Katsu sandwiches will also satisfy adventurous Asian flavor cravings.
Guests will love the Big Kahuna Tuna. This handmade burger, with a blend of Ahi tuna, spicy sambal, fresh garlic and ginger, cilantro and onion, is seared on a piping hot grill. Chefs pile on the sweet and sour cucumber onion arugula salad, hot wasabi mayo, unagi sauce, fresh avocado and jalapeno and present it on a grilled brioche bun. “This sandwich is a wave of flavor and freshness all on one plate,” says Chef Cassidy.
If savory and unique are your game then the Broadway Melt will satisfy with every bite. It features a USDA choice natural beef patty charbroiled over an open flame. It is topped with fresh garlic balsamic roasted mushrooms, savory truffle mayonnaise, Applewood-smoked bacon, roasted onion compote, bacon-onion jam and Wisconsin Havarti, all on buttered and toasted rye bread. Chef Cassidy says, “Enjoy this culinary dream maker and toss back a pint of our Total Disorder Porter for that final taste explosion.”
Rounding out the BurgerRama menu is the Count Von Count Burger, a garlic lover’s dream come true and the Mamma Mia Burger which combines all the traditional flavors of Italy.
For shareable appetizers, the menu features new crispy Loaded Tater Tots topped with spicy cheese goodness, Applewood smoked bacon and more. The Buttface Spicy Queso Dip, made with house-made Amber Ale and kicked up with Spanish style chorizo, is served with charred tomatillo salsa and chips.
Susie’s Frozen Key Lime Pie is one of our founder’s special house-made creations. Topped with fresh whipped cream, it’s the perfect blend of sweet and sour. Who doesn’t like peanut butter and chocolate mashed up together? Enjoy the Chocolate Peanut Butter Mousse layered with everyone’s favorite Oreo cookie crumbs and whipped cream. Both desserts are a fitting grand finale to the BurgerRama experience.
The company’s seasonal Rabbit Punch Hoppy Red Ale and fresh, in-house brewed beers pair perfectly with tournament basketball this March. Featured cocktails include the 1800 Silver Tequila and Cointreau Pineapple Cinnamon Margarita, Three Olives Blue Moscato, the Mango Jalapeño Tito’s-Rita and the Three Olives and Elderflower Blueberry Smash. Beer cocktails with house-made beers include the 1800 Silver Tequila Blonde-A-Rita and St. Germain Shandy.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.