Outback Steakhouse welcomes spring with the introduction of their 2017 Bloom Into Spring menu featuring the new Porterhouse on the Green entree.
Here’s what you’ll find on Outback’s limited-time Bloom Into Spring menu:
Porterhouse on the Green features a strip and filet tenderloin topped with shaved Parmesan on a bed of fresh arugula drizzled with olive oil and garnished with a grilled lemon. The dish includes a signature potato and one side.
Salmon on the Green features a seasoned and wood-fire grilled salmon topped with a parmesan-herb crust and tomato basil garnish on a bed of fresh arugula with a grilled lemon. The dish incudes your choice of one side.
Pork Porterhouse is prepared over a wood-fire grill and comes served with homestyle mashed potatoes and a choice of one Signature Side Salad.
Loaded Bloomin’ Onion consists of the brand’s signature Bloomin’ Onion topped with loaded Aussie Cheese Fries – served with spicy signature bloom sauce and house-made ranch dressing.
Gold Coast Coconut Shrimp are hand-dipped in batter, rolled in coconut and fried until golden. The shrimp come paired with Creole marmalade.
Victoria’s Filet Mignon with Roasted Garlic Butter (Served with signature potato and one freshly made side).
- Crispy Onion Rings (Served with spicy signature bloom sauce).
- Premium Side Salads – Blue Cheese Wedge Side Salad and Blue Cheese Pecan Chopped Side Salad.
- Fresh Strawberry Shortcake Mini Dessert Parfait features fresh strawberries, rich vanilla cake layered with cheesecake mousse, whipped cream and toasted almonds.
Outback’s 2017 spring-inspired Bloom Into Spring menu is available nationwide for a limited time at participating locations.
Image – Outback Steakhouse