RISE - Menu Monitor

Bennigan’s introduced “Oh, Baby” Back Ribs Combos. New selections include “Oh, Baby” Back Ribs & Cajun Shrimp, “Oh
Baby” Back Ribs & Top Sirloin Steak, “Oh, Baby” Back Ribs & BBQ Chicken, “Oh, Baby” Back Ribs & Golden Chicken
Tenders and Tavern Sampler. (Company Website)
Bennigan’s rolled out the Fajita Nation menu as well as a new dessert. Both will be available through June. New items include:
• Blazin’ Nachos—crispy corn and chipotle tortilla chips, garlic fajita, beef and bean dip, blazing queso, melted colby cheese,
tomatoes and jalapeños topped with shredded lettuce, guacamole and sour cream • Chicken Fajita Pita—fajita grilled chicken,
sautéed bell peppers and onions served in a warm pita and finished with jalapeño slices, shredded lettuce, pico de gallo and
salsa cream sauce • Fajita Salad—marinated grilled chicken breast over mixed greens, bacon, roasted corn, pico de gallo and
colby cheese mixed with avocado ranch dressing and topped with crispy tortilla strips • Mushroom, Bacon & Jack Fajitas—
marinated grilled chicken served over sautéed onions, green peppers and topped with Monterey Jack cheese, crisp bacon and
sautéed mushrooms • Mixed Grill Fajitas—grilled Cajun shrimp, marinated steak and chicken over sautéed onions and green
peppers • Southwest Fajitas—flame-grilled chicken and/or marinated steak on top of sautéed onions and bell peppers •
Bananas Foster Xango—warm banana cheesecake layered with rich caramel and wrapped in a flaky pastry, paired with
vanilla ice cream and banana slices, and finished with caramel, Bananas Foster and whipped cream. (Company Website;
Nation’s Restaurant News Online 4/20/07)
Bennigan’s debuted Bayou Chicken, two crispy Cajun-spiced chicken breasts over a bed of rice pilaf, finished with
mushrooms, broccoli and the chain’s spicy bayou cream sauce. (Company Website)
Bennigan’s introduced Spinach Chicken Salad, consisting of baby spinach, sweet-pepper vinaigrette, bacon, chopped pecans,
sundried tomatoes, crumbled bleu cheese, golden raisins, diced red onion, chopped egg and grilled chicken breast. (Company
Website)
Bennigan’s introduced a Good & Evil lunch menu for a limited time. The menu offers guests the opportunity to choose between
an indulgent item, like the Monte Cristo, or a healthy item, such as the Kilkenny’s Country Chicken Salad, for $4.99 each. The
Monte Cristo combines ham, turkey, Swiss and American cheeses on wheat bread, lightly battered, fried and topped with
powdered sugar and red raspberry preserves. The Kilkenny’s Country Chicken Salad features garden greens, diced eggs,
shredded colby cheese, tomatoes, bacon, crispy fried chicken and Smoky Honey Dijon dressing. (Company Release 5/10/07)
Bennigan’s plans to introduce a new menu nationwide during the next few months. The revamped menu has been in test at 12
Orlando-area locations since February. The Irish-themed chain removed its 25 least-popular items from the menu to focus on
foods such as salads, fish and chips, grilled fare and burgers. In addition, smaller portions are being introduced, including a
“burger bites” mini-hamburger plate. (OrlandoSentinel.com 7/6/07)
Bennigan’s added Fried Mushrooms to its menu for a limited time. The item features tempura battered mushrooms, seasoned
and paired with creamy ranch dressing for dipping. (Company Website)
Bennigan’s rolled out Lemon Berry Delight for a limited time. The item features three layers of lemon cake filled with a mixture
of raspberries, blackberries and strawberries, topped with lemon butter cream icing, powdered sugar and fresh strawberry
purée. (Company Website)
Bennigan’s introduced its Irish Fire Drill menu featuring grilled entrées, including Spinach Chicken Salad, Guinness Glazed
Chicken and Shrimp, Grilled Seafood Platter and “Oh, Baby” Back Ribs. (QSRMagazine Online 7/10/07)
Bennigan’s rolled out its revamped core menu nationwide. New appetizers are fried mushrooms, Blazin’ Nachos and beerbattered
onion rings. Dessert additions are Bananas Foster Xango and chocolate-chip cake. New entrée selections include: •
Oriental Chicken Salad—chicken tossed with water chestnuts, green beans, broccoli, red peppers and mushrooms in a tangy
sweet ’n’ sour dressing • Spinach Chicken Salad—baby spinach tossed with sweet-pepper vinaigrette dressing and topped
with bacon, chopped pecans, sun-dried tomatoes, bleu cheese, raisins, red onion, chopped egg and grilled chicken breast •
Burger Bites—four mini burgers topped with American cheese and Bennigan’s signature sauce • Chipotle Burger—topped with
guacamole, chipotle-glazed onions, bacon and Cheddar cheese • Fried Chicken Minis—mini fried chicken sandwiches served
with lettuce and Smokey Honey Dijon dressing • Irish Pot Roast—with grilled onions, celery, carrots and red-skinned potatoes
in a rich jus, served with toasted garlic bread • Bayou Chicken—two crispy Cajun chicken breasts served on rice pilaf, topped
with mushrooms, broccoli and a spicy bayou cream sauce (NRN Daily NewsFax 10/3/07; Company Website)
International Activities |
International Bennigan’s has opened a resort-style restaurant in Thessaloniki, Greece. The 11,000-sq.ft. unit, located on the
beach overlooking the Aegean Sea, features an outside pool with a swim-up bar, a walk-up bar, volleyball courts, children’s
play area and seating for 400 patrons. The restaurant’s interior has a club-style bar, couches and several televisions.
(Company Release 11/21/06)
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