New LongHorn Steakhouse Menu Entices Steak Lovers with Widest Variety of Steak
Cuts in Casual Dining
Menu Introduces New Steak Selection Panel and Two Distinctive Steak Offerings
ORLANDO, Fla., Nov. 12, 2012
ORLANDO, Fla., Nov. 12, 2012 /PRNewswire/ --LongHorn Steakhouse just unveiled
a new menu that seeks to entice steak lovers through the widest variety of
steak cuts available in casual dining. The leather-bound menu now includes a
special Steak Selection Guide, an informational panel that outlines the unique
characteristics of the steak cuts offered at LongHorn. In addition to its
classic steaks such as Flo's Filet, the menu also debuts two distinctive
LongHorn preparations, the Porterhouse for Two and Rancher's Sirloin.
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Steak Selection Guide
LongHorn's one-of-a-kind Steak Selection Guide provides guests with taste and
flavor descriptions alongside illustrations of the restaurant's fresh, never
frozen, steak cuts, which include: sirloin, filet, flat iron steak, strip
steak, T-bone, porterhouse and ribeye.
"Steak has so much to offer and we know guests are most satisfied when their
steak tastes and is grilled to their liking," said John Fadool, Executive Vice
President of Marketing, LongHorn Steakhouse. "Our Steak Selection Guide sets
us apart from other steakhouses by taking the guess work out of ordering, and
giving guests a tool to learn about and explore the wide variety of steak cuts
and flavors we have available."
New Steak Offerings
New menu additions include two great steaks, with accompaniments prepared
table-side, and an exclusive limited time offer.
oPorterhouse for 2 – A 30 oz. bone-in steak that offers the best of both
worlds – a tender filet and robust strip in one. Designed to share, it is
presented on a custom platter and served with new signature LongHorn Steak
Sauce made table-side with chopped garlic, rosemary and orange peel. A
head of golden roasted garlic is included to enhance the steak, as well as
two sides and two salads. It's a great value at $39.99 and only available
oRancher's Sirloin – Think of having breakfast for dinner like so many
diners do these days. This steak is a hearty sirloin that is topped with
smoky bacon, a rich bordelaise sauce and a sunny-side-up egg that breaks
open to melt over the steak. Pair it with the new steakhouse side,
Roasted Merlot Mushrooms, which are a blend of fresh mushrooms in a merlot
wine sauce, prepared table-side.
oStuffed Filets – For a limited time (through December 16), LongHorn is
offering filets with a twist. Choose a freshly grilled filet that's
either stuffed with white Cheddar and bacon, or stuffed with lobster and
topped with a half lobster tail.
"The key to LongHorn's steaks lie in each cut's flavor and our local teams'
expert preparation on our hot steel or open fire char grills," said Chef Kurt
Hankins, Executive Chef, LongHorn Steakhouse. "Our new menu is intended to
give guests a different kind of steak experience from the culinary twists
we've added to our steaks to the wider variety of cuts and accompanying sides
that you can only get at LongHorn."
About LongHorn Steakhouse
Known for a passion for grilling fresh, tender, juicy steaks, LongHorn
Steakhouse provides guests with a cut above steakhouse dining experience.
Unlike other steakhouses, LongHorn offers the widest variety of cuts and
numerous preparations, including its signature bone-in Outlaw Ribeye – all
served in a relaxed, warm atmosphere inspired by a rancher's home. A growing
brand, LongHorn plans to open more than 45 new locations over the next year,
bringing our total to well over 400 restaurants across 36 states. For more
information, please visit www.longhornsteakhouse.com.
Erica Jaeger Tim Wrona
SOURCE Darden Restaurants, Inc.
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