Black Angus Steakhouse
Top Sirloin paired with Jumbo wild-caught Mexican prawns.

Black Angus Steakhouse Adds New Menu Items for Summer

Jul 11, 2017 Industry News

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

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