T.G.I. Friday's® Restaurants Introduces Six New Entrées, Sliders and Mini Dessert Shots, Expands 3-Course Menu, Unveils New Menu Design
In the midst of a company-wide revitalization, which includes the recent unveiling of a new menu design, T.G.I. Friday's® restaurants introduced six new entrées, sliders and mini dessert shots and enhanced its popular 3-Course Menu, which offers guests a choice from five appetizers, twelve entrees and four desserts for $12.99 with an option to upgrade to premium entrées for four dollars more.
Carrollton, Texas (PRWEB) September 11, 2007 -- In the midst of a company-wide revitalization, which includes the recent unveiling of a new menu design, T.G.I. Friday's® restaurants introduced six new entrées, sliders and mini dessert shots and enhanced its popular 3-Course Menu, which offers guests a choice from five appetizers, twelve entrees and four desserts for $12.99 with an option to upgrade to premium entrées for four dollars more.
"This is about making a great brand even better," said Mike Archer, president and chief operating officer of T.G.I. Friday's USA. "There is always something new at Friday's. Ultimately, this is about the food. Friday's offers more choices of the biggest, boldest crave-able flavors in casual dining, period. Our guests choose T.G.I. Friday's because we make every day feel like a Friday."
The 3-Course Menu will be powered by six new entrees: Argentinean Rubbed Flat Iron Steak (8-oz. of USDA Choice beef rubbed with a zesty, peppery blend of fresh garlic and oregano, fire-grilled to order and served with Parmesan-crusted red potatoes and a fresh lime wedge); Asian Garlic Chicken (two plump chicken breasts sautéed and topped with tangy garlic sauce, served with savory rice, broccoli florets, and stir-fried mushrooms, onions and red peppers); Honey Pecan Salmon (a fire-grilled, cedar smoke-seasoned 7-oz. salmon fillet with pecan honey butter and a spoonful of glazed pecans, served with savory rice and vegetables); Grilled Cedar Salmon (Friday's cedar smoke seasoning on a fire-grilled 7-oz. salmon fillet, served with savory rice and vegetables); Half-Rack of Baby Back Ribs & Shrimp (a half-rack of tender baby back pork ribs, chargrilled and glazed with tangy barbecue sauce, served with lightly battered shrimp, onion strings, fries and a side of barbecue sauce for dipping); and Fire-Grilled Sirloin (a USDA Choice 10-oz, 28-day-aged chargrilled top sirloin, served with Parmesan-crusted red potatoes and vegetable medley).
And entrees aren't the only new news on the 3-Course Menu. Now guests have a new dessert choice as well - New Mini Dessert Shots. Guests have the option to end their meal with a selection of two Mini Dessert Shots from the following flavors: Rocky Road, Chocolate Raspberry, Peanut Butter Cup, Chocolate Chip Mint and Orange Cream.
Friday's also announced the addition of Friday's Sliders to its appetizer menu. Guests can choose from the original Friday's Sliders (three mouthwatering mini burgers made with all-beef patties, served with lettuce, tomatoes, pickles and onions), Cheeseburger Sliders (three mini burgers topped with American cheese and caramelized onions) and Chimichurri Sliders (three mini burgers topped with melted Provolone cheese and a savory garlic and herb sauce).
All items will be featured on Friday's new menu, which debuted September 6, 2007. The menus have been redesigned to make navigating the wide array of choices easier for guests. Bright colors and photos are incorporated to highlight category choices and overall readability has been improved.
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