Menu news of the week: October 22, 2019

Chains are drawing menu inspiration from the bounty of seasonal ingredients available now. And items featuring plant-based meats continue to make waves. Here’s a roundup of recent introductions and menu news.

Another Broken Egglaunched several brunch-style dishes, both savory and sweet. The Brisket Benedict is geared to heartier appetites; it features a jalapeno cheddar cornbread waffle topped with brisket, poached eggs, hollandaise, a spicy barbecue drizzle and green onions. Another hearty dish is the Seared Scallop Omelette, filled with andouille, peppers and celery and topped with seared sea scallops and crispy leeks. On the sweet side, there’s a Carrot “Pan” Cake Stack (carrot, raisin and walnut cakes layered with cream cheese frosting) and Strawberry Pound Cake French Toast. Both are served with two eggs and a choice of breakfast meats.

Newk's is going for comfort with its seasonal offerings. The Newcomb Family Recipe Beef Chili is returning to the menu as a rotating soup selection throughout the fall and winter. Customers can also try the recipe by ordering the new Taco Salad, a combo of romaine lettuce, shredded cheddar, diced tomatoes, fresh avocado, jalapenos, pico de gallo, tortilla strips and cilantro, topped with the chili and drizzled with sour cream. Another option is Newk’s Grab & Go Chili Night—a family meal that includes a gallon of chili and toppings packed into a cooler to go. Also back for the season is Newk’s French Dip Au Jus and Pumpkin Cream Cheese Cake.

Cotton Patch Cafe’s Bold Flavors of Texas menu is available through Nov. 3. Included in the lineup are a Queso Surf N’ Turf, Big Tex Nachos and Grilled Chicken Tacos. The chain’s take on surf and turf features grilled shrimp atop a 6-ounce sirloin steak seared with Mexican seasonings and served over poblano rice, topped with roasted peppers and onions and smothered with queso.

Fresh & Co. introduced a new vegetarian breakfast sandwich called the BEC. It features four fresh ingredients: Beyond Sausage, cheese and egg on an English muffin.

Dunkin’ debuted its Beyond Sausage Sandwich in New York City in July and is now rolling it out nationwide on Nov. 6. The plant-forward breakfast sandwich combines a plant-based sausage patty on an English muffin with egg and American cheese. Consumers can get free tastes of the sandwich from 8-10 a.m. on Nov. 8 and 9 at participating Dunkin’ stores. 

Veggie Grill is also menuing Beyond products in its Beyond Burger “Cheesesteak” Sandwich and Paleo Zucchini Noodles with Beyond Sausage. The vegan chain has long offered items featuring plant-based proteins, including tempeh and “chicken” made with soybeans, wheat and peas, and recently put the Beyond Burger on the menu.