RISE - Menu Monitor

Menu Development |
Charlie Brown’s Steakhouse added Spring Specials for a limited time. Options included Prime Santa Fe Ranch Steak, a 10-oz.
USDA Prime Certified Angus beef steak finished with a Tex Mex garden salsa and served with a side of tortilla chips and
spring vegetable medley ($12.99); Mango Shrimp Appetizer, grilled shrimp glazed in sweet mango habanera sauce and
finished with mango salsa ($6.99); Chicken Caprese ($9.99); Sweet Sixteen Coconut Shrimp Platter ($11.99); Grilled
Swordfish topped with pineapple salsa ($12.99); and Teriyaki Steak and Shrimp ($14.99). (Company Website)
Personnel |
Russell D'Anton, CEO
David Dick, CFO
Michael Mulligan, V.P. of Purchasing
Craig Godfrey, V.P. of Operations
Amy Parker, V.P. of Marketing
Michael Mulligan, V.P. Research & Development
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