Outback Steakhouse Menu Test 2010 Apps., Soups, Sals

6 Shrimps seasoned and grilled. Served atop a romaine lettuce spear with freshly made remoulade sauce (mayonnaise, mustard, and herb sauce) and a lemon wedge.

A colossal onion, breaded and deep friend. Served with mayonnaise and horseradish sauce

1 pound of fresh chicken wings breaded and deep fried. Served with celery and Danish Blue Cheese dressing

Seasoned french fries topped with Monterey Jack and Cheddar cheese and bacon. Served with spicy ranch dressing. Regular or small size available.

Grilled chicken breast, bacon, mushrooms, Monterey Jack and Cheddar cheese, and honey mustard sauce in a flour tortilla grilled to perfections. Served with honey mustard sauce for dipping. Regular and small size avaialble.

Creamy baked potato soup topped with Chives, Cheese, and bacon bits.

Traditional French Onion Soup with caramalized onions and Provolone cheese topped with parsley

A scoop of chicken salad atop mixed greens, chopped harboiled eggs, tomatoes, bacon, cheese, almonds, and croutons.

4 oz. of tender sliced filet (cooked medium/mediumrare) atop a crisp wedge of Iceberge lettuce, blue cheese dressing, grape tomatoes, red onions, bacon, and Blue Cheese crumbles all drizzled with a balsamic glaze.

5 or 8 oz Chicken or 5 Grilled shrimps on top of our Caesar salad

Mixed lettuce with shredded carrots, cabbage, cucumbers, croutons, cheese, tomatoes, and choice of dressing.

Chopped mixed greens with shredded carrots, cabbage, green onions, pecans, fried pasta. All tossed with Blue Cheese vinaigrette and Blue Cheese crumbles.

A wedge of Iceberge lettuce with tomatoes, bacon, onions, Blue Cheese crumbles, and blue cheese dressing topped with a sweet balsamic glaze.