Black Angus Steakhouse is adding seasonal summertime steakhouse fare to its menu.
The new items include:
- An 8 oz. tender Top Sirloin paired with Jumbo Wild-caught Mexican Prawns seasoned, fire-grilled and topped with garlic butter, served on a bed of Western wild rice with two classic sidekicks of your choice and molasses bread
- 6 oz. of Black Angus’ tender Filet Mignon, paired with the jumbo Wild-caught Mexican Prawn
- Coconut Cream Cake with three layers of house-made yellow cake and coconut mousse, iced with coconut buttercream frosting & covered with coconut flakes
The original American steakhouse also tossed some fresh cocktails into the mix, including:
Jalisco Mango Mule—1800 Reposado Tequila, mixed with mango, fresh lime and Q Ginger Beer; garnished with candied ginger
Coconut Mojito—with RumHaven Coconut rum and Bacardi Silver Rum mixed with fresh mint, lime & soda
Mango Lime Agua Fresca—(non-alcoholic) Fresh house-made agave limeade, mint, mango & soda
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.