P.F. Chang’s is introducing a new fall menu October 4 in restaurants across the U.S. New menu highlights include a Shrimp Tempura Sushi roll, hand-rolled to order and made with 100 percent USA-grown rice, Surf and Turf, featuring wild-caught lobster tail and filet mignon, and a Vietnamese Chocolate Lava Cake. These dishes join P.F. Chang’s Singapore Firecracker Chicken, Wok-Fired Filet Mignon and Wok-Charred Brussels Sprouts, among others, which were launched this summer. P.F. Chang’s continues to highlight its Farm to Wok food philosophy telling guests that its food is made from scratch in every restaurant with simple clean ingredients, every day.

P.F. Chang’s new Shrimp Tempura Sushi roll is made with crisped tempura shrimp, cucumber, avocado and a flavorful umami sauce. The new Surf and Turf features wild-caught lobster tail, cubed filet mignon, yukon gold potatoes, asparagus, shiitakes, and a savory butter glaze.

“Our new menu ushers in the fall with a traditional steakhouse dish, prepared in a distinctive P.F. Chang’s style, and a fantastic new sushi roll that will wow first-time and seasoned sushi lovers,” says Dwayne Chambers, chief marketing officer for the company. “It’s the season for gathering and enjoying one another’s company—our dishes reflect this spirit and give guests more reasons to love P.F. Chang’s at lunch, happy hour and dinner.”