CARROLLTON Texas T.G.I. Friday’s, the 888-unit division of Carlson Restaurants Worldwide, has introduced a redesigned menu that features new items and expands the chain’s three-course, fixed-price offerings.
Friday’s three-course menu section allows customers to choose from among five appetizers, 12 entrees and four desserts for $12.99. Five additional entrees are available in a premium category that costs $16.99.
“Ultimately, this is about the food,” said Mike Archer, president and chief operating officer of T.G.I. Friday’s USA.
Two of the new entrees are available only on the three-course menu: Argentinean Rubbed Flat Iron Steak, which features 8 ounces of USDA Choice beef rubbed with a blend of fresh garlic and oregano and served with Parmesan-crusted red potatoes and a lime wedge, for 12.99; and the Half-Rack of Baby Back Ribs & Shrimp, which features pork ribs chargrilled and glazed with barbecue sauce and served with lightly battered shrimp, onion strings, fries and a side of barbecue sauce for dipping, for $16.99.
New entrees available both a la carte and as part of the three-course menu are: Asian Garlic Chicken, which features two sautŽed chicken breasts topped with tangy garlic sauce and served with rice, broccoli florets and stir-fried mushrooms, onions and red peppers; Honey Pecan Salmon, which is a grilled 7-ounce salmon fillet with pecan-honey butter and glazed pecans that is served with rice and vegetables; Grilled Cedar Salmon, a 7-ounce fillet served with rice and vegetables; and Fire-Grilled Sirloin, a USDA Choice 10-ounce, 28-day-aged top sirloin served with Parmesan-crusted red potatoes and vegetables.
The revamped appetizer menu adds to the original Friday’s Sliders offerings with Cheeseburger Sliders and Chimichurri Sliders, which are topped with melted Provolone and a garlic and herb sauce.
Friday’s also is introducing Mini Dessert Shots. Diners can choose two flavors from a list that includes Rocky Road, Chocolate Raspberry, Peanut Butter Cup, Chocolate Chip Mint and Orange Cream.
