On February 10, 2010, T.G.I. Friday's restaurants announced it is adding an upscale selection of premium indulgences, including premium Black Angus Steaks, Norwegian Salmon and Shell-On Tiger Shrimp, to its menu. The seven new items are part of more than twenty overall menu enhancements. Friday's also added seven beverages to its industry-leading drink menu.
Aged for a minimum of 21 days, Friday's new Black Angus steaks are generous cuts with just the right balance of lean, choice beef and succulent marbling, perfectly seasoned and fire-grilled to order for a mouth-watering steak experience. The seven new menu additions include the following:
- Jack Daniel's Sirloin & Shrimp - a generous 10-oz. Black Angus strip-style sirloin and crispy Cajun-spiced shrimp, served with your choice of two sides.
- 10 oz. Sirloin & Grilled Shrimp Scampi - a Black Angus strip-style Sirloin paired with skewered jumbo butterflied shrimp served char-broiled and shell-on in a flavorful scampi sauce and topped with maison butter and served with your choice of two sides.
- Petite Sirloin & Half-Rack of Ribs - a 6 oz. Black Angus filet-style cut sirloin steak matched with a half rack of baby back ribs, slow-cooked in-house until they are "fall-off-the-bone" tender and generously basted with our smoky Jack Championship BBQ sauce, topped with maison butter and paired with a choice of two sides.
- 10 oz. Sirloin - a lean Black Angus strip-style sirloin topped with maison butter and paired with a choice of two sides.
- Petite Sirloin & Salmon - a 6 oz. Black Angus filet-style cut sirloin steak coupled with a fresh 7 oz. fillet of fire-grilled, perfectly seasoned Norwegian salmon, topped with maison butter and paired with a choice of two sides.
- Flat Iron - a tender, flavorful 8 oz. Black Angus steak topped with maison butter and paired with a choice of two sides.
- Grilled Shrimp Scampi & Salmon - skewered jumbo butterflied shrimp char-broiled shell-on and topped with flavorful scampi sauce along with a perfectly seasoned 7 oz. fire-grilled Norwegian salmon fillet, served with choice of two sides.
Also, continuing its legacy of beverage innovation, Friday's announced a new platform of teas and other exciting beverages to its drink menu:
- SoCo Peach Tea - Southern Comfort, sweet peach puree and sweet & sour topped off with a splash of Coke.
- Ruby Mo-Tea-To - Jeremiah Weed Sweet Tea Vodka, ruby red grapefruit nectar and lemonade shaken with fresh mint.
- Sun-Spiced Tea - Jeremiah Weed Sweet Tea Vodka mixed with Captain Morgan Spiced Rum, mango puree and topped off with lemonade.
- Bubble up Tea - Three Olives Bubble Vodka, Bombay Gin and sweet & sour mixed with Coke and topped with a fresh squeeze of lime.
- Mango Peach Lemonade Slush - A cool blend of mango, peach and Minute Maid Lemonade.
- Ruby Red Bull Slush - An energizing new combination of Ruby Red grapefruit and Red Bull.
Finally, for chocolate lovers and dessert connoisseurs, Friday's introduced a new specialty drink and dessert:
- Chocolate Decadence Sipper - Godiva Liqueur, White Crème De Cacao and chocolate syrup served with a touch of Baileys and fresh sliced strawberries for the ultimate decadent cocktail.
- Brownie 'n' Baileys - Friday's Brownie Obsession, a warm brownie covered in Ghirardelli chocolate-fudge sauce, vanilla ice cream, caramel sauce and pecans, topped with Baileys.
