Arooga’s Grille House and Sports Bar rolls out new menu
Soft pretzels & Fat Tire Beer Cheese

Arooga’s Grille House and Sports Bar rolls out new menu

Casual dining chain adds plant-based burgers and wings

Arooga’s Grille House & Sports Bar has rolled out a new menu at its 14 locations.

The chain based in Harrisburg, Pa., also said in a press release that it had shifted its pork supply so that its barbecue pulled pork now comes from animals that have never been treated with antibiotics.

The chain’s chicken is already antibiotic free.

The Impossible Burger

The new items are:

BBQ Pulled Pork n Bacon Mac and Cheese: A skillet of white cheddar mac & cheese topped with pulled pork, Hickory Smoked Honey BBQ sauce and bacon, $12.99
Street Tacos: Choice blackened and grilled tilapia or chicken with Sriracha aïoli, lettuce, mango pico de and fried tortilla strips in soft tortillas, $10.99 for three with a side of chips & salsa
Blue Moon Bleu & Bacon Chips: Blue cheese dip made with Blue Moon beer poured over blue cheese crumbles, topped with bacon and served with potato chips, $8.99
Soft Pretzels & Fat Tire Beer Cheese: Soft pretzel nuggets over cheese made with Fat Tire beer, $7.99
Next Level Truffle Tots: A tray of fried potato tots tossed in white truffle oil, drizzled with truffle aïoli and finished with shaved Parmesan cheese, $6.99
Truffle Mac n Cheese: Mac & cheese blended with white truffle oil and topped with bacon and shaved Parmesan, $7.99
Faux Wings: Plant-based protein shaped into boneless wings tossed in choice of sauce and served with carrots, celery and dressing, $10.99
“OG” Chicken Sandwich: Grilled or fried chicken breast topped with green leaf lettuce, pickle and mayonnaise on a Martin’s Potato Roll. $9.49
The Impossible Burger: Vegan burger patty topped with cheddar cheese, Arooga’s signature burger sauce, lettuce, tomato, onion and pickle on a brioche roll, $13.99
The Impossible Pub Burger: Vegan burger patty topped with American cheese, caramelized onions and burger sauce on a brioche roll, $13.99

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

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