Accompanied by four of our signature dipping sauces. Served with beer mustard and cheesy jalapeño sauce.įresh chicken breast strips coated in our signature sesame breading Accompanied with Asian slaw, cilantro rice, andįour warm pretzels brushed with butter and dusted with a seeded spiceīlend. Succulent shrimp lightly dusted and golden fried. Accompanied by marinated tomatoes, olive tapenade, and bleu cheese crumbles. Sliced ciabatta topped with a special blend of seasonings and Parmesan cheese then oven toasted. Served on grilled slider buns with speared cornichon. House made fresh ground chicken patties with garlic aioli, shredded lettuce, melted Swiss, and sliced tomato. Served with Seasoned Sour Cream.įour mini beef burgers grilled then topped with Bourbon Red BBQ, melted smoked Gouda, and crispy smoked bacon. Waffle cut potatoes fried to a golden crisp, dusted with our special blend of Parmesan and spices. With this new menu and repositioning, we’ve taken that charge seriously, and have crafted some outstanding dishes, using unique ingredients that really deliver on that promise,” says Chef Becca McIntyre.Slices of sweet yellow onion dipped in batter and golden fried. “Flat Top Grill has always been most adventurous brand in-fact we often test out the most exotic and trendiest concepts here before any of the other brands. In addition to the new food items, the brand is also updating the bar menu to include eight hand-crafted cocktails, a new wine and draft beer selection and a collection of non-alcoholic mocktails. The brand is also introducing poke and ramen to the menu, while also staying true to its roots, where guests can still create their own bowl with over 80 of the freshest ingredients to choose from. After more than 10 years, it was time to give the menu and the brand, itself, a complete refresh to continue broadening our appeal for new and existing guests by introducing even more innovative menu items.”įans and new guests alike are invited to eat adventurously with the fresh, chef-curated bowls featuring premium ingredients like ribeye and Atlantic salmon, as well as plant-based protein dishes to satisfy any dietary need. “Our flavorful food and high-end quality have differentiated us. “We have been very fortunate to have built a strong following in the Midwest,” said Gregg Majewski, Chief Executive Officer of Flat Top Grill.
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