Outback Menu Test Pt. 1

Front 1

Bloomin' Onion

Back 1

BLOOM

A colossal onion, breaded & deep-fried, served with a mayonnaise horseradish sauce.

Front 2

Coral Reef Crab Dip

Back 2

DIP

Sweet Pacific Rim crabmeat, Gouda cheese, Parmesan cheese, corn, vegetables, and spices baked in its own dish and served with honey wheat garlic toast rounds.

Front 3

Aussie Cheese Fries
Half Cheese Fries

Back 3

CHEESE
1/2 CHEESE

Homemade seasoned French-fries, made fresh daily with Idaho potatoes, and topped with Monterey jack and cheddar cheese & bacon. Served with spicy ranch dressing.

Front 4

Taz Crawfish

Back 4

CRAW

7-oz. of seasoned and breaded crawfish fried and served with spicy dipping sauce (mayo, chili sauce, Creole mustard, honey)

Front 5

Gold Coast Coconut Shrimp

Back 5

COCO

Six large prawns dipped in beer batter and coconut then fried. Served with creole-marmalade sauce.

Front 6

Kookaburra Wings

Back 6

WINGS MILD/MED/HOT

One pound of fresh chicken wings breaded & deep-fried, served with celery & homemade Danish blue cheese dressing.

Front 7

Grilled Shrimp on the Barbie

Back 7

GSB

Six seasoned, grilled shrimp served on garlic bushman's toast with a side of homemade remoulade sauce (mayo, mustard herb sauce).

Front 8

Seared Ahi Tuna

Back 8

AHI APP

The Saku Block Ahi is the center portion or heart of the loin, also the most desirable. The Sashimi Style Yellow Fin tuna is crusted in garlic pepper and seared in soybean/sesame oil, thinly sliced and served on top of romaine spears. Served with sides of homemade wasabi vinaigrette and soy dressing.

Front 9

Pan Seared Lump Crab Cakes with Lobster

Back 9

LCC APP

Two plump cakes loaded with sweet lobster and Pacific Rim crabmeat. Topped with fresh tomato and basil, served with remoulade sauce.

Front 10

Bushman' Shrooms

Back 10

B'MAN

15-oz. of button mushrooms breaded and deep-fried served with spicy ranch dressing.

Front 11

Queensland Salad

Back 11

Q SAL

A generous scoop of homemade chicken salad, made from fresh chicken breast with toasted almonds, served on a bed of mixed greens, Monterey Jack and Cheddar cheese, diced egg, bacon, tomatoes and homemade croutons.

Front 12

Steakhouse Salad

Back 12

STK SAL

A chopped salad with Romaine & Iceberg fresh lettuce mixed with shredded carrots and red cabbage. Tossed with red onion, vine ripened tomatoes, cinnamon pecans, fried pasta and our Danish Blue Cheese Vinaigrette. Topped with 4 oz. of slow roasted sliced sirloin (cooked MR to MED)

Front 13

Spinach Cobb Salad

Back 13

SPIN SAL

Baby spinach and fresh greens tossed with grilled, sliced chicken breast, bacon, diced egg, red peppers, shredded carrots, and blue cheese crumbles in a tangy dijon poppy seed dressing.

Front 14

Soup 'N Salad

Back 14

(Use abb. for salad and soup they choose)

A bowl of our homemade Walkabout Soup of the Day and any Signature Side Salads.

Front 15

Chicken or Shrimp Caesar Salad

Back 15

SHRIMP C-SAL/CHX SAL 8OZ

Five seasoned & grilled shrimp atop a bed of traditional Caesar salad.

8 oz. grilled chicken breast served on top a generous portion of our traditional Caesar salad.

Front 16

Creamy Onion

Back 16

CUP/ONION BOWL/ONION

Homemade creamy onion/cheese soup topped with Monterey Jack & Cheddar cheese.

Front 17

Baked Potato Soup

Back 17

CUP/POT BOWL/POT

Homemade creamy baked potato soup topped with bacon, chives, Monterey jack & Cheddar cheese.

Front 18

French Onion Soup

Back 18

FO CROCK

A traditional French Onion Soup with caramelized onions, topped with melted Provolone and Gruyere cheese, and garnished with parsley flecks.

Front 19

Outback Grillers

Back 19

GRILLER - CHK, STEAK, SHRIMP, SALMON, SCALLOP (AND COMBOS)

Choice of tenderloin steak (8-oz.), pineapple-brown sugar glazed and grilled chicken (8-oz.), 8 grilled shrimp, 8 grilled scallops, or 7 oz. of freshly grilled salmon (or any combination of two) served with red onions, red peppers, zucchini, fresh pineapple and mushrooms. Served over a whole grain wild rice medley. (Served with choice of one of our signature side salads in some markets.)

Front 20

Rack of Lamb

Back 20

RACK

14-oz. of rack of lamb served with cabernet sauce, imported from New Zealand, seasoned and seared on the grill. (Chops on request) Served with choice of side and salad. Mint jelly served upon request.

Front 21

Chicken on the Barbie

Back 21

CHICKEN

8-oz. flame broiled chicken breast served with a side of BBQ sauce and steamed vegetables.

Front 22

Grilled Pork Chops

Back 22

2 PORK 8OZ

Two 8-oz. Center cut pork chops served with a side of cinnamon apples and Creole-marmalade sauce and roasted garlic mashed potatoes or sub steamed veggies.

Front 23

Baby Back Ribs
Half Rack of Ribs

Back 23

RIBS
1/2 RIBS

A full or half rack of baby back pork ribs seasoned, smoked and brushed with BBQ sauce. Served with a side of cinnamon apples and aussie chips.

Front 24

Outback Special

Back 24

SIRLOIN 9OZ/SIRLOIN 12OZ

9-oz. or 12-oz. center cut top sirloin (our best value and most popular steak)

Front 25

New York Strip

Back 25

STRIP 14OZ

14-oz. center cut New York Strip (has more muscle for flavor).

Front 26

The Melbourne

Back 26

PORTER 20OZ/PORTER 18OZ
20-oz. Porterhouse (one side is a strip and the other is a filet)

Front 27

Victoria's Center-Cut Filet

Back 27

FILET 7OZ/FILET 9OZ

7-oz. or 9-oz. USDA Center-cut tenderloin (less marbling & fork tender)

Front 28

Victoria's "Crowned" Filet
Blue Cheese Topping

Back 28

W/BC

Panko breadcrumbs with Blue cheese and butter served atop your filet.

Front 29

Victoria's "Crowned" Filet
Horseradish Topping

Back 29

W/HR

A garlic pepper seasoned Panko breadcrumb served with horseradish and butter atop your filet.

Front 30

Ribeye

Back 30

RIBEYE 14OZ

14-oz. Ribeye steak served with tiger dill sauce upon request--a sour cream/horseradish and dill sauce(has more marbling for a more flavorful steak).

Front 31

Chargrilled Ribeye

Back 31

CHAR RIBEYE 14OZ/CHAR 13 RIBEYE/CHAR RIBEYE 12OZ

14 oz., 13-oz., 12 oz. Ribeye with our secret espresso seasonings char grilled over an open flame.

Front 32

Rare

Back 32

R

Cool red center.

Front 33

Medium-Rare

Back 33

MR

Warm red center, no pink.

Front 34

Medium

Back 34

M

Warm pink center (touch of red)

Front 35

Medium-Well

Back 35

MW

Warm brown/pink center.

Front 36

Well

Back 36

W

Hot brown center, no pink

Front 37

Prime Rib

Back 37

8OZ/12OZ/16OZ PRIME

8, 12, or 16 oz. slice of slow roasted Prime Rib served with Aus Jus on the side and your choice of two fresh made sides.

Front 38

Outback Style Prime Rib

Back 38

8OZ/12OZ/16OZ OB PRIME

Our slow cooked prime, seasoned and seared to perfection (offered as a 12-oz.cut) and your choice of two fresh made sides.

Front 39

Herb-Rubbed Slow Roasted Sirloin Medley

Back 39

ROAST MEDLEY

Perfectly roasted slices of sirloin (cooked MR-MED) drizzled with fresh herbs, garlic, olive oil, and lemon, surrounded by grape tomatoes and asparagus. Served atop sauteed spinach and a jumbo Outback crouton.

Front 40

Alice Springs Chicken

Back 40

ALICE

An 8-oz. Grilled chicken breast smothered in honey mustard, bacon, spicy mushrooms, and Monterey Jack & Cheddar cheese. Served with a side of honey mustard and aussie chips.

Front 41

Mum's Chopped Steak

Back 41

CHOPPED

10-oz. chopped steak served over garlic mashed and topped with sliced mushrooms and cabernet sauce.

Front 42

No Rules Pasta

Back 42

NR PASTA - CHICKEN, SCALLOPS, SHRIMP (AND COMBOS)

Any two of the following (5-oz. grilled chicken breast, 5 grilled shrimp, 4 grilled scallops) served over fettuccine alfredo and topped off with a light lemon butter sauce.

Front 43

Walhalla Pasta

Back 43

WALLA
WALLA W/ 8OZ CHX

our steamed vegetable medley tossed with fettuccine alfredo and topped with Parmesan cheese. Add an 8-ounce chicken breast upon request.

Front 44

Toowoomba Pasta

Back 44

TW PASTA

A combination of Gulf shrimp and crawfish sauteed with button mushrooms and bold seasonings, including red pepper, tossed in a tomato cream sauce with fettuccine and topped with fresh Parmesan cheese.