Black Angus Steakhouse Introduces Summer Menu | Food Newsfeed
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Black Angus Steakhouse
Prawns are served on a bed of Western Wild Rice with 2 oz. Peach Pico de Gallo in a glass ramekin.

Black Angus Steakhouse Introduces Summer Menu

July 09, 2018 Industry News

Black Angus Steakhouse’s new menu, featuring Top Sirloin & Wild Prawns or Filet & Wild Prawns hit restaurants on June 26.

The featured beverages are: Cowboy Bourbon Peach Tea, Peach Berry Sangria-Rita, and a non-alcoholic Orchard Summer Tea. The Seasonal Dessert is Peach & Cherry Cobbler.

COWBOY BOURBON PEACH TEA $9

  • Tea Liquor Pre-Mix (Well and Smirnoff Vodka, Beefeater Gin, Sauza Blue Tequila, Bacardi Rum) and Woodford Reserve Bourbon, hand-shaken with peach puree and fresh lemon mix, topped with a float of iced tea. Served in a footed pilsner and garnished with a mint sprig and peach wedge on a bamboo pick.

PEACH BERRY SANGRIA-RITA $9.50

  • El Jimador Silver Tequila, peach puree, strawberries, and fresh lime mix, topped with a float of Ménage à Trois red wine. Served in a Wine glass and garnished with a peach wedge and lime wedge on a bamboo pick.

ORCHARD SUMMER TEA $3.50

  • Strawberry-Raspberry Lemonade, Iced Tea, and Peach puree. Served in a Mustang Mug and garnished with a fresh blackberry and lemon wedge on a bamboo pick.

SEASONAL DESSERT

PEACH & CHERRY COBBLER $6.99

  • Yellow peaches and sweet dark cherries baked under a buttery layer of crisp crumble topping, served warm with vanilla ice cream.

Other features include:

ORCHARD SUMMER TEA N/A $3.50

  • Strawberry-Raspberry Lemonade, Iced Tea, and Peach Puree. Served in a Mustang Mug and garnished with a fresh blackberry lemon wedge on a bamboo pick.

TOP SIRLOIN & WILD PRAWNS / FILET & WILD PRAWNS

  • 8 oz. Certified Angus Beef Top Sirloin OR
  • 6 oz. Center-Cut Filet
  • Partnered with (4) 13/15 Argentinian Pink Wild Prawns
  • Prawns are served on a bed of Western Wild Rice with 2 oz. Peach Pico de Gallo in a glass ramekin
  • Choice of (2) Classic Sidekicks
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.