All 14 P.J. Whelihan’s in Pennsylvania and New Jersey have expanded their menu offerings to include a selection of limited time, seasonal dishes throughout the end of September. The list of additions from, healthful salads to sinful desserts, debuted in August to flavorful feedback from fans. 

P.J. Whelihan’s limited time offerings for August and September include:

Fans of P.J.’s famous wings will be happy to find a brand new wing of the month flavor, Ragin’ Cajun. Serving up Southern heat, Ragin’ Cajun wings are available classic (breaded) or naked, like all of P.J.’s wings, in servings of five ($6.49), 10 ($11.99) or 20 ($22.99).

Fried Chicken Sliders with crispy bacon, melted pepper jack and ranch aioli join Buffalo Calamari on the limited time starters menu (both $8.99).

The last of summer’s bounty shines in two limited time salads: Grilled Chicken and Peach served over mixed greens tossed with champagne cider vinaigrette and topped with grilled peaches, candied pecans, cucumber and blue cheese crumbles ($11.99); and Tex Mex Grilled Shrimp salad tossed with lemon BBQ dressing and topped with sweet corn, avocado, quinoa, black beans, bell peppers and queso fresco ($12.99).

For the biggest of appetites P.J.’s offers the Monster Mozzarella Burger, an epic mash-up of a 100 percent certified Angus beef burger topped with golden mozzarella sticks and marinara sauce on a soft bun ($11.49)

Crispy Beef Tacos, the well-loved classic combo of seasoned ground beef, shredded lettuce, chipotle crema, pico de gallo and shredded cheddar jack cheese in crispy corn tortilla shells ($9.99), appear on the limited time sandwich selections along with Maple Bacon Chicken Sandwich, grilled chicken breasts topped with maple bacon, cheddar cheese, sriracha aioli and fried onions on a toasted onion poppy roll ($9.99).

The Butterfinger Banaza rounds out the seasonal specials. It’s a vanilla ice cream sundae loaded with crushed Butterfinger bars, caramelized bananas, caramel and chocolate sauce ($5.99).

“We love experimenting with the seasonal specials and trying out some of our favorite ideas or pet projects that we whip up every week in the test kitchen,” says Rich Friedrich, PJW Restaurant Group culinary director. “It’s fun and rewarding to watch the customer reactions and even bump some of the limited offerings up to the big leagues: the main menu.”

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