RISE - Menu Monitor

Menu Positioning |
Damon’s Grill is open for lunch, dinner, snacks and Sunday brunch. The menu at Damon’s Grill features appetizers, soups,
salads and specialties including ribs, beef, chicken, salmon, combos, steaks, sandwiches, sides and desserts. Signature menu
items include Onion Loaf—hand-breaded onion, fried and served with dipping sauce; Barbecued Ribs—served St. Louis style,
with rich and tangy barbecue sauce, baked potato and house salad or soup on the side; Damon’s Steamboat—fresh bread
filled with barbecue pork and topped with cheese; Pub-Style Fish & Fries—breaded and fried white fish, served with cocktail
sauce, lemon, coleslaw and fries. New menu items include Baby Back Ribs served St. Louis style just as the Barbecue Ribs;
12-oz. Chargrilled Prime Rib—marinated in burgundy wine and soy sauce, then slow-roasted and chargrilled; Smoked Beef
Brisket—served with either Damon’s original barbecue sauce or Chipotle sauce, available as an entrée or as a sandwich;
Bourbon Salmon—Atlantic Salmon, flame-grilled and glazed with Sweet Bourbon; Buffalo Chicken Pasta—prepared Damon’s
style, featuring penne pasta with tender slices of Damon’s Flame-grilled Chicken Breast, mushrooms, spinach and crispy
bacon tossed in a creamy Buffalo sauce topped with Gorgonzola cheese; and Barbecued Half Chicken featuring Damons’
famous barbecue sauce. Damon’s Grill offers a full bar. A kids’ menu is available. Menu prices range from $1.99–$19.99.
Checks average $15.17.
Menu Development |
Damon’s Grill rolled out five health-oriented dishes for a limited time. All of the entrées contain 600 calories or less and seven
grams of saturated fat or less. New choices include Maui Salmon, Balsamic Steak, Chimi Chicken, Aloha Chicken and
Blueberry Hill Salad. Prices start at $6.99. (Nation’s Restaurant News Online 1/30/07; NRN Daily NewsFax 1/19/07)
Damon’s International Inc. is planning to list possible allergens in its dishes on its website. The company said that it is
supplying this information because of customer demand. The company recently added new items that are less than 600
calories each and is also phasing out trans-fat-containing frying oils and removing trans-fat-containing ingredients from its
menu items. (Columbus Business First 2/15/07)
Damon’s Grill rolled out several new menu items. Offerings are: • Angus-Kobe Mini Burgers—seasoned Angus-Kobe beef with
kosher pickles and tomatoes on buttered and toasted buns served with a side of crunchy potato chips • Aztec Chicken—fireroasted
chicken breast covered with pepper Jack cheese and topped with a zesty Southwestern cream sauce over garden rice
• Angus-Kobe Santa Fe Salad—Angus beef served over fresh greens with bacon, tomatoes, chopped pickles, Monterey Jack
and Cheddar cheeses and guacamole, tossed in a chili Dijon dressing and paired with a side of crunchy potato chips • Aztec
Chicken Pasta—penne pasta and flame-grilled chicken mixed with mushrooms and red and green peppers, tossed in a
Southwestern cream sauce and topped with fresh scallions • Aztec Chicken Hoagie—fire-roasted, seasoned chicken covered
in pepper Jack cheese, finished with a creamy Southwester sauce and served on a roasted garlic Romano-Parmesan hoagie
with a choice of french fries, baked potato, house salad, house Caesar salad or coleslaw • Bistro Turkey Hoagie—sliced
turkey, bacon, lettuce, tomato, onion and Swiss cheese on a Romano-Parmesan hoagie with house-made cranberry mayo,
served with a side of french fries, baked potato, house salad, house Caesar salad or coleslaw • Mushroom-Jack Brisket
Hoagie—thinly sliced tender beef brisket, pepper Jack cheese, smoked portobello mushroom sauce and house-made chipotle
mayo served on a Romano-Parmesan hoagie with a side of french fries, baked potato, house salad, house Caesar salad or
coleslaw. (Company Website)
Damon’s Grill rolled out a Lemon Berry Layer Cake for a limited time. The item features layers of berries in a lemon-flecked
cake with a Key lime and white chocolate cheesecake layer topped with a butter crunch layer. (Company Menu)
Damon’s Grill debuted several new salads for the summer. Varieties include: • Southwestern Chop Chop Salad—greens with
red peppers, corn, tomatoes, Monterey Jack and Cheddar cheese tossed in an ancho ranch dressing and topped with
scallions, tri-color tortilla chips and spicy grilled chicken or shrimp • Napa Valley Spinach Salad—baby spinach with bacon,
dried cranberries, caramelized walnuts, red grapes and cucumbers tossed in a Pinot Noir sherry vinaigrette and finished with
crumbled Gorgonzola and optional grilled chicken • Sesame Asian Salad—mixed greens, napa and purple cabbage, bok choy
and carrots in sesame dressing with red peppers, edamame and diced pineapple, topped with scallions, crispy fried wontons
and spicy sweet-and-sour-glazed grilled shrimp or chicken • Flame-Grilled Steak Salad—bacon, Gorgonzola cheese, roasted
potatoes, diced cucumbers and tomatoes over lettuce, tossed in a chipotle ranch dressing and finished with flame-grilled
sirloin steak basted with barbecue sauce. (Company Menu)
Damon’s Grill added a selection of specialty meal toppers for customers wanting additional flavor in chicken or steak dishes.
These include Provolone, Mushroom & Onion, sautéed mushrooms and onions with melted provolone cheese; Zesty Queso
Fundido, a spicy blend of melted cheeses topped with diced tomatoes and scallions; and Savory Peppercorn Gorgonzola, a
peppercorn gravy with melted Gorgonzola cheese. (Company Website)
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