Rails steakhouse top dish plus#
Cost is $49.99 per person plus tax and gratuity. The second course includes prime rib, grilled asparagus, roasted garlic and herb mashed potato paired with a fresh jalapeño margarita with Tajin rim, comprised of Casamigos Blanco, fresh jalapeño, fresh lime mix, Patron Citrónge and Tajin rim.ĭinner concludes with an olive oil citrus cake and fresh raspberries paired with the decadent Jalisco Irish coffee made with Hornitos Reposado, Kahlua, coffee, whipped cream and a dusting of cinnamon sugar. Start with shrimp scampi with garlic bread paired with a smoky El Silencio Mezcal paloma, made with El Silencio Mezcal, lime and pink grapefruit soda. Dinner will consist of three courses paired with cocktails featuring top-shelf tequila. Sunday to accommodate diners' schedules.Īnd for those who want to treat themselves, Black Angus is hosting a Tequila Dinner experience on Thursday. The steakhouse will also extend its hours, closing at 10 p.m. 1, Black Angus will serve up "Ranch Hand" plates, a discounted $20.22 dinner plate for the "working man/woman." Guests can choose between grilled rib-eye steak or grilled salmon, which is served with broccoli and wild rice.Īnd the chain's Prime Club members can earn a $10 gas gift card through Sunday when they spend at least $50. In these tough economic times, Black Angus Steakhouse (3601 Rosedale Highway) is offering a helping hand to diners with a few deals. Sparkling watermelon cooler: Good for all ages is this drink of freshly puréed watermelon with lime, Monin watermelon syrup and sparkling water. Summer fruit sangria: The beverage is a blend of rosé, watermelon and basil-infused Grey Goose vodka, with fresh strawberries, watermelon and mint. Strawberry shortcake: A shortcake biscuit is piled high with seasonal strawberries, whipped cream and housemade candied lemon zest.
Salmon with pan-roasted summer vegetables: North Atlantic salmon is roasted on a cedar plank and served with fingerling potatoes, seasonal cherry tomatoes, charred onions and bell peppers with garlic, capers, red chili and fresh Italian parsley. Seafood cioppino: Served with grilled baguette, CPK's version of the Italian classic incorporates blue mussels, calamari, white fish, bay scallops and shrimp in a white wine tomato broth with fennel, garlic and fresh basil.
California fields salad: This salad combines fresh watermelon, strawberries and baby greens with house-made champagne vinaigrette, feta, fresh basil and California pistachios. We used lots of bright fruits like strawberries and watermelon and really took advantage of all the great seafood available during the summer, so our guests will see beautiful fillets of salmon, fresh mussels, bay scallops and more." It anchors the rest of our lineup of light, refreshing dishes that are ideal during the rising summer temperatures. "Our seafood cioppino is the star of our new menu, made with bold flavors and fresh ingredients. "Two things that immediately come to mind when we hear the words 'California' and 'summer' are fresh fruits and vegetables and seafood, and that's what our new summer menu is all about," Brian Sullivan, senior vice president of culinary innovation at CPK, said in a news release.
The same flavors are also blended and frozen for the cookie dough freeze.Ĭheck out the two new drinks, which will stick around through the end of August.Ĭalifornia Pizza Kitchen (10150 Stockdale Highway) also has some new dishes out for summer focused on seasonal ingredients. The cookie dough cold brew is a mix of Dutch Bros' cold brew (regular or nitro) with chocolate milk and chocolate chip cookie dough flavor topped with Dutch Bros' signature Soft Top, a fluffy, sweet topping and chocolate sprinkles. Starting today, the drive-thru coffee company is featuring Cookie Dough Cold Brew and Cookie Dough Freeze at all of its more than 570 locations. Dutch Bros will have you "road trippin' back in time" with two new beverages.
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