TGI Fridays Launches New Dine & Drink Menu

The new Dine & Drink menu remixes throwback fan favorites, and introduces new dishes.
The new Dine & Drink menu remixes throwback fan favorites, and introduces new dishes. Image Used with Permission

TGI Fridays announced its new Dine and Drink menu, available now through June 19 at participating restaurants. The menu gives guests the option to mix and match: one of Fridays new entrées and an alcoholic or non-alcoholic beverage for just $12.

The new Dine & Drink menu remixes throwback fan favorites, like the Beef Stroganoff Pasta, and introduces new dishes like the Hot Southern Chicken with spicy ghost pepper honey. Drink specials include premium craft beers, wines and high quality, handcrafted cocktails complete with fresh fruit. The menu also offers pairing suggestions based on trending entrées and flavors so guests can “choose-their-own-adventure” by mixing and matching however they want. In fact, it could take 45 days to work through all of the possible options.

New Fridays Menu Items Include:

Hot Southern Chicken—Crispy chicken fingers coated in spicy ghost pepper honey served on Texas toast with pickles and a side of sweet potato fries.

Sriracha Shrimp Naan’wich—Sriracha glazed shrimp, grilled and chilled then drizzled with balsamic glaze on fresh grilled naan bread with cucumber yogurt sauce, balsamic onions, Bruschetta, cucumbers, and mixed greens with kale.

Beef Stroganoff Pasta—Slow braised beef, red onions, bacon, Cremini mushrooms, and fettuccine in a creamy beef stout sauce with ranch sour cream and green onions was brought back on the menu as a guest favorite.

Half-Rack Bacon-Crusted Ribs—Fridays world–famous half rack of baby back pork ribs sauced with a sweet onion chipotle glaze and covered with chopped applewood-smoked bacon. Served with seasoned fries and coleslaw.

Jack Daniel’s Hickory-Smoked Chicken—Fresh all-natural chicken breast fire-grilled over smoked hickory and basted with Jack Daniel’s glaze, served with of two choice sides.

Jack Daniel’s Hickory-Smoked Mahi Mahi-Perfectly seasoned with hickory-smoked sea salt fire-grilled over bourbon-soaked planks for a smoky vanilla sweetness that brings out the natural flavor in every bite.

Petite Sirloin—6 ounces of top sirloin trimmed to deliver a classic American cut, fire-grilled to order and topped with Parmesan butter. Served with two choice sides.

Truffle Stacked Burger—A blend of four cheeses with truffle oil, onion-bacon jam and Asiago between two fresh burgers with truffle aioli and applewood-smoked bacon.

Peach Long Island Tea—The one cocktail on the Fridays menu has a seasonal twist with peach fruit mixed with New Amsterdam vodka.

Ruby Red Spikes Lemonade—Real crushed ruby red grapefruit, grapefruit-flavored vodka remixed with refreshing housemade lemonade.

Blackberry Margarita—Premium blackberries added to one of the best-selling margaritas on the menu.

Wine—A variety of top-selling house wines include a varietal for everyone: white, blush, and red.

Beer—A wide selection of craft beers on tap.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


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