P.F. Chang’s welcomes the change of season with the introduction of its new fall menu, featuring Shrimp Tempura Sushi rolls, Surf and Turf with lobster tail and filet mignon, and new molten dessert.
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The new Shrimp Tempura Sushi roll is hand-rolled to order and features crisped tempura shrimp, cucumber, avocado and a flavorful umami sauce. The Shrimp Tempura Sushi roll is priced a $9.50.
The new Surf and Turf features wild-caught lobster tail, cubed filet mignon, yukon gold potatoes, asparagus, shiitakes and a savory butter glaze. Surf and Turf is priced at $21.95.
The new Vietnamese Chocolate Lava Cake features a molten chocolate cake, milk chocolate ganache, a hint of roasted coffee, with vanilla bean ice cream. Vietnamese Chocolate Lava Cake is priced at $6.50.
The new dishes join P.F. Chang’s existing Singapore Firecracker Chicken, Wok-Fired Filet Mignon and Wok-Charred Brussels Sprouts, among others, which were launched this summer.
P.F. Chang’s new fall menu for 2016 is available nationwide at participating locations for a limited time. Prices may vary by location.
Images – P.F. Chang’s