Hard Rock Cafe debuted an indulgent menu to coincide with the holiday season. On offer are Hard Rock’s limited-time holiday dessert menu, spotlighting the all-new Winter White Shake, a blend of bourbon and vanilla bean ice cream, white chocolate and a hint of sweet mint. The shake is finished with white chocolate whipped cream, fresh mint and crushed candy canes. Other LTO treats include the Bananas Foster Sundae and Espresso Martini.
Photograph courtesy of Hard Rock Cafe
Mimi’s Bistro & Bakery is offering customers a low-stress way to celebrate the holidays in a traditional style with its Holiday Take-Home Feast. The $104.99 package, which serves eight to 10 people, includes sliced smoked ham with orange-Dijon glaze, whipped mashed potatoes, candied mashed sweet potatoes, green bean casserole, spinach and strawberry salad, housemade gravy and two carrot-raisin nut loaves. For dessert there are two pies: pumpkin and pecan.
Cooper’s Hawk Winery & Restaurants is promoting its new chef recommendations for the holiday month of December. The festive items include a duo of Lobster-Crusted Filet Medallions with cremini mushrooms, Filet Medallions & Parmesan-Crusted Lobster Tail, and Mary’s Potatoes, Grilled Broccoli and Burnt Lemon. An Asian-inspired lunch item is also available: Thai Shrimp & Scallops with blistered green beans, shiitake mushrooms, grape tomatoes, Thai lemongrass sauce and ginger rice.
P.F. Chang’s holiday menu takes a pan-Asian route. Specials include Spicy Miso Ramen, Tonkotsu Ramen, Korean Bulgogi Steak and Bao Donuts. Even the Tiramisu gets an Asian accent, with its Vietnamese coffee-dipped ladyfingers.
Gott’s Roadside in Northern California emphasizes locally sourced ingredients on its fast-casual menu. Seasonal LTOs include a Dungeness Crab Sandwich on toasted brioche with housemade lemon mayo, Dungeness Crab & Bay Shrimp Louie with avocado and New England Clam Chowder. The sweet of the month is a Peanut Butter & Chocolate Shake.
Photograph courtesy of Gott's Roadside
Firebirds Wood Fired Grill is introducing its Winter Features menu, which runs through Dec. 31. The menu offers 10 new items in step with the season, several of which boast bolder, more robust flavors. These include Crab-Crowned Chile Salmon; a Crispy Chicken Sandwich on toasted focaccia with herbed goat cheese; French Onion and Mushroom Sliced Steak topped with caramelized onions and mushrooms with Gruyere cheese; and a Grilled Prime Pork Chop with bacon-bourbon mustard glaze. On the comforting side are Baked Herbed Goat Cheese Fondue and Pyramid Peach Chocolate Cheesecake.
Beverage additions include Flannel Pajamas (coffee with butterscotch schnapps and chocolate liqueur) and Fired Up Coffee with tiramisu liqueur and tuaca, an Italian brandy.
Tropical Smoothie Cafe is releasing its first line of grilled cheese sandwiches, available until Dec. 31. The two comfort-food favorites are Smoky Grilled Cheese with fresh mozzarella, white American cheese, bacon and smoked tomato spread on brioche and Classic Grilled Cheese, featuring cheddar and white American cheese on brioche. Also returning for the holiday season are the chain’s cranberry smoothies in Cranberry Truffle and Very Berry flavors.
Burger Lounge is offering a plant-based burger made with fonio, an ancient West African grain. The fast casual partnered with Yolele Foods, distributors of fonio, to be the first to develop a burger with the sustainable, millet-like grain as a primary ingredient. Also in the mix are red quinoa, brown rice, zucchini, mushrooms, carrots, corn, onion and garlic. Burger Lounge’s Organic Quinoa Vegan Burger is layered with vegan cheddar cheese, lettuce, tomato, fresh or grilled onions, pickles and vegan Thousand Island dressing on a vegan bun.
Dog Haus also debuted its first vegan item, the Take Banh Mi. The chain partnered with chef Ilan Hall for its final LTO of 2019. The plant-based banh mi features an Impossible Foods burger patty topped with pickled vegetables, fresh jalapenos, cilantro, spicy vegan mayo, chile oil and hoisin sauce served on a vegan ciabatta bun. On the beverage end, Dog Haus added two new cocktails: the Patio Crusher (vodka, watermelon, lime, mint and cucumber) and The Gatekeeper, a fruity beer-based drink.
Modern Market Eatery’s new Chefs Picks menu is veggie-focused, too. The fast casual introduced Beyond Meat as an option, featuring the brand’s plant-based Italian sausage crumbles for a pizza topping. The Beyond Sausage vegetarian pizza includes ricotta, shaved Brussels sprouts, roasted onion, smoky Jack cheese and chile oil. Brussels sprouts also show up in a new Harvest Cobb Salad, Ricotta Pom Toast and Seasonal Fire Roasted Veggies.
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