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

Industry News, Menu Innovations