Outback Menu Test (Appetizers)

Front 1

Bloomin' Onion

Back 1

(BLOOM)
Colossal onion breaded and deep fried served with mayonnaise horseradish sauce.

Front 2

Spinach Artichoke Dip

Back 2

(SPIN DIP)
Spinach and artichoke hearts, monterrey jack cheese, parmesean cheese, served with honey wheat garlic toasted rounds.

Front 3

Bushman Shrooms

Back 3

(B'MAN)
12 oz. mushrooms breaded and deepfried served with spicy ranch dressing.

Front 4

Aussie Cheese Fries, 1/2 cheese fries

Back 4

(CHEESE, 1/2 CHEESE)
Idaho potatoes topped with monterrey jack cheese, cheddar cheese and bacon. Served with spicy ranch dressing.

Front 5

Kookaburra wings

Back 5

(WINGS MILD/MED/HOT)
10 chicken drummettes/1 pound, breaded and deep fried served with celery and Danish blue cheese dressing.

Front 6

Grilled shrimp on the Barbie

Back 6

(GSB)
6 seasoned, grilled shrimp served on garlic bushman's toast with side of homemade remoulade sauce (mayo/mustard herb sauce) and garnished with lemon.

Front 7

Gold Coast Coconut Shrump

Back 7

(COCO)
Six large prawns dipped in beer batter and coconut and fried. Served with marmalade sauce and garnished with a lemon.

Front 8

Seared Ahi Tuna

Back 8

(AHI APP)
Saku Block Ahi, center or the heart of the loin. Sashimi style yellow fin tuna, crusted in garlic pepper, seraead in soybean/sesame oil, served on top on romaine spears and wasabi vinaigrette. Side of soy dressing and wasabi vinaigrette.

Front 9

Pan-Seared Lump Crab Cake with Lobster

Back 9

(LCC APP)
Two pan seared lump crab cakes filled with crab meat, lobster and mixed vegetables. Topped with fresh tomato basil, side of remoulade and garnished with a lemon.