Business & Tech

Brandon Patch Picks: 5 Best Menu Additions at Area Restaurants

Hopeful hits join the tried-and-true on established menus for area restaurants, where the best marketing is a matter of taste.

This week’s roundup of Brandon Patch Picks focuses on culinary fare at area restaurants, where hopeful hits mix with the tried-and-true. Here's a look at some additions:

  • offers "Five Meals Under 550 Calories," including the latest additions: Signature Sirloin with Garlic Herb Shrimp and Teriyaki Shrimp Pasta. Rounding out the low-calorie offerings: Grilled Dijon Chicken & Portobello, Asiago Peppercorn Steak and Grilled Shrimp and Island Rice.
  • For a limited time at , "wild" joins the "mild" as a queso appetizer offering. The wild, "Kicked-Up Queso" updates the Skillet Queso recipe with the addition of chipotle spice, house-made pico de gallo and fire-roasted jalapenos. The mild, "Skillet Queso," as always, is a cheese dip with seasoned dip. Both "Wild and Mild" offerings are served with warm tostada chips.
  • New dishes at : Pear and Gorgonzola Ravioli with Shrimp and Asiago Ravioli with Chicken. Featured appetizers: Lasagna Fritta, Hot Artichoke-Spinach Dip and Grilled Chicken Flatbread. Featured entrees: Parmesan Crusted Tilapia, Capellini Pomodoro and Pork Milanese. Featured Desserts: Triple Chocolate Strata, Cappuccino and Warm Apple Crostata.
  •  offers “Fresh Flavors For The New Year,” including Steak Shrimp and Scallop Mixed Grill, Tuscan Marinated Ribeye, Chicken Artichoke Flatbread and, for dessert, Cinnamon Oblivion.
  • For a limited time at , the "Seafood Festival" features Shrimp Fondue appetizer, Blackened Tilapia, Tuscan Crap Tilapia, Mediterranean Shrimp Pasta, Shellfish Trio, New Orleans Seafood and Basil Pesto Tilapia.


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