T.G.I. Friday’s Adds Nine New Dishes and Four New Cocktails

Image Used with Permission

This week, T.G.I. Friday’s is adding nine new dishes and four new hand-crafted cocktails to its menu. The new menu items offer flavor combinations, like the steakhouse bleu cheese burger with applewood-smoked bacon, caramelized onions, maison butter, and creamy bleu cheese atop a grilled Black Angus burger and the crispy BBQ chicken flatbread appetizer combining a smoky chipotle barbecue sauce with juicy pulled chicken. New scratch-made cocktails combine fresh flavors, like clover honey, lemon, and basil, with premium liquors.

“Guests flock to Friday’s to indulge in great-tasting food and phenomenal drinks in a fun, engaging environment,” says Ricky Richardson, chief operating officer, T.G.I. Friday’s. “These bold new flavor combinations and innovative scratch-made beverages will complement our guests’ favorite signature items – and will surprise them with new, craveable options they’ll just have to have.”

New flavors include a smoky bacon and creamy bleu cheese crust on the Black Angus sirloin, skillet garlic shrimp served over rice in a creamy alfredo sauce, and a whiskey cake made with Jack Daniel’s butterscotch whiskey sauce. Friday’s Jack Daniel’s menu welcomes the new addition of the Jack Daniel’s sirloin and half rack of ribs.

From the bartenders come four new hand-crafted cocktails: the Bee Sting, Maker’s Mark Kentucky Bourbon mixed with a sweet touch of honey and a splash of fresh squeezed lemon juice; the Grey Goose Cooler, Grey Goose Vodka with basil-infused layers of smooth peach puree and St. Germain Elderflower Liqueur; the Platinum Mojito made with premium Atlantico Platino Rum; and the BFM, also known as The Best Friday’s Margarita, combining Patrón Silver Tequila, Grand Marnier and our house-made fresh agave sour mix. Friday’s expert bartenders also mix it up by introducing two refreshingly flavorful non-alcohol beverages with the Strawberry Lemonade Crush and Cherry Limeade Crush – all drinks that everyone can enjoy.


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

Add new comment