Arooga’s to Launch Brunch Service in January | Food Newsfeed
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Arooga’s to Launch Brunch Service in January

January 25, 2017 Industry News
Industry News

Beginning January 28 at select Pennsylvania locations and its franchise restaurant in Patchogue, New York, Arooga’s Grille House & Sports Bar, the Harrisburg, Pennsylvania born-and-based national award-winning full-service casual restaurant and bar, will launch its new Weekend Brunch Menu featuring unique, new items made-to-order with fresh ingredients. In addition to Patchogue, the menu selections will be featured every Saturday and Sunday from 10 a.m. to 2 p.m. at its corporate locations in Mechanicsburg Rt. 11, Camp Hill Rt. 15, Harrisburg Rt. 22, Shippensburg, Lancaster, and downtown Harrisburg.

“Anybody can do brunch, but I assure you nobody is going to do brunch like Arooga’s,” says Arooga’s president and co-founder Gary Huether, Jr. “We let our imagination run with this menu, and we can’t wait for our guests to discover their next favorite brunch destination.  Whether you’re looking for some mid-morning cocktails and grub, or a place to indulge your kids with candy laden pancakes, we’ve got all bases covered.”

Arooga’s all new Weekend Brunch menu features items available exclusively on Saturdays and Sundays, from traditional breakfast/lunch staples like specialty omelets made-to-order from cage-free eggs, unique waffle, pancake, and French toast creations that will redefine what you know about brunch, and Arooga’s-only delicious masterpieces like breakfast pizza, breakfast boli, doughnut bacon, egg & cheese sandwich and others including:

Snickers Pancakes—Huge stack of 3 vanilla pancakes griddle cooked with huge chunks of Snickers candy bar, served with powdered sugar, whipped butter and warm maple syrup.

Bacon Belgian Waffle—A made-to-order vanilla and bacon batter waffle topped with more bacon and served with whipped butter and maple syrup.

Captain Crunch French Toast—2 giant pieces of cinnamon sourdough bread whipped, battered and baked with Captain Crunch cereal then finished with powdered sugar, whipped butter and warm maple syrup.

And for dessert: Bacon Belgian Waffle Sundae—Belgian style waffle battered with real vanilla and crispy bacon pieces, and topped with 3 scoops of Urban Churn ice cream, more bacon, Hershey’s chocolate syrup and whipped cream with maple syrup on the side.

Arooga’s guests 12 and under can choose from the following, each $4.99: 2 Eggs & Tots (two eggs made-to-order & tots), Short Stack (2) of Pancakes, Belgian Waffle, Captain Crunch French Toast (add $1.50) or Short Stack Snickers Pancakes (add $1.50). Each option is served with milk or juice.

And, of course, as the home of the $3 Mimosa (Brut champagne and orange juice), and Beer-Mosa (New Belgium Citradelic IPA and orange juice), Arooga’s will feature a Liquid Brunch, which also includes Arooga’s handcrafted, signature cocktails such as Arooga’s Famous Bloody Mary Mason Jars (Sagoora Vodka and spicy tomato puree, finished with an Old Bay Seasoning rim, bleu cheese stuffed olive, pepperoncini, citrus garnish & hand-cut celery stalk), Patrón Orange Margaritas (Patrón Citronge, organic agave nectar, 100 percent real juice sour mix and fresh orange juice rimmed with sugar and garnished with an orange wheel) and Orange Crushes(Pinnacle Orange Vodka, triple sec, fresh orange juice and Mist Twist lemon lime soda).

Since opening its first restaurant in Harrisburg in 2008, Arooga’s has strived to offer its guests the ultimate sports bar experience by offering the latest trends in technology and service, and has also paved the way for sports bars everywhere to offer guests healthy dining alternatives by sourcing clean ingredients that are free of antibiotics and hormones, and in many cases certified organic.  In addition to 10 corporate locations in Central Pennsylvania, Arooga’s currently has three franchise locations in operation, with locations in New Jersey, New York, Florida, and Massachusetts currently under development.

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