Gordon Biersch Brewery Restaurant has expanded the menu at its 29 upscale casual restaurants with a line of 10 “Lighter Side” items, most of which contain fewer than 575 calories.
In addition, the chain introduced two new burger selections.
Bill Heckler, corporate executive chef for the Chattanooga, Tenn.-based chain, said in a release that he added the new items in response to consumer demand for lower-calorie options.
The new items are:
• Creole Chicken: grilled chicken breast topped with spicy jambalaya sauce, served with seasonal vegetables and steamed rice, for $12.95.
• Mediterranean Chicken: grilled chicken breast topped with diced tomatoes and served with seasonal vegetables and steamed rice, for $12.95.
• Moroccan Salmon: grilled salmon flavored with a North African spice mix called chermoula, served with seasonal vegetables and steamed rice, for $18.95.
• Moroccan Chicken: chermoula-marinated grilled chicken served with seasonal vegetables and steamed rice, for $12.95.
• Spicy Shrimp Stir Fry: shrimp with Asian vegetables and jasmine rice, for $16.95.
• Ahi Salad: salad topped with tuna and a light balsamic Italian dressing, for $14.50.
• Grilled Chicken Cashew Salad: served with light balsamic Italian dressing, for $12.50.
• Spinach Salad: served with light balsamic Italian dressing, for $10.75.
• Margarita Steak: citrus-marinated New York strip steak, grilled and served with seasonal vegetables and steamed rice, for $15.95.
• BBQ Chicken Flatbread: chicken, corn, black beans, mozzarella and pepper Jack cheese on a thin flatbread, topped with barbecue ranch spinach salad, for $10.95.
All of those items contain fewer than 575 calories except for the steak and flatbread, which has fewer than 800 calories.
Gordon Biersch’s new burgers are:
• The lobster burger: a 10-ounce hamburger topped with lettuce, tomato, lobster meat and citrus lobster sauce, for $14.95.
• A veggie burger: served on challah with chipotle mayonnaise, shredded lettuce, tomato and Gordon Biersch’s signature garlic fries, for $8.95.
Contact Bret Thorn at [email protected].
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