Menu Tracker: New items from IHOP, California Pizza Kitchen

has introduced two Valentine’s Day-themed treats for February. The Flavor of the Month at the Canton, Mass-based chain is Bundle of Love, chocolate ice cream swirled with chocolate-flavored candies and raspberry-filled, chocolate-flavored hearts. The suggested retail price is $2.29 for a 2.5-ounce scoop and $2.49 for a four-ounce scoop.

Conversation Heart Cakes, at a suggested price of $14.29, are heart-shaped ice cream cakes decorated with multi-colored sprinkles and topped with a customizable message.

Both items are available at participating locations at the chain’s more than 2,400 U.S. units.

Charleys Philly Steaks and Charley’s Grilled Subs have introduced a new Pepperoni Steak Bomb Sandwich at the approximately 500 locations of the two concepts as a systemwide limited-time offer.

The new sandwich, available until March 24, is made with 100-percent USDA Choice steak, pepperoni, grilled onions and bell peppers, provolone cheese and Italian dressing.

A spokesman for the company, based in Columbus, Ohio, said the new item is a variation on the Cheesesteak Bomb Sandwich, which does not have Italian dressing and is a cult favorite at several locations. The sandwich varies by price and location between $5 and $9.79

has introduced two new seasonal items, available through the end of March.

Brussels + Bacon Pizza is topped with sweet caramelized onions, Nueske’s applewood smoked bacon, Romano and creamy goat cheeses with black pepper and Brussels sprouts that have been hand-separated, tossed in olive oil, and charred to sweeten them and give them a crispy texture. The item is priced at $13.50 at the Playa Vista, Calif.-based chain’s more than 200 locations.

Also available systemwide is a Roasted Beets with Whipped Goat Cheese Salad. It is served as a small plate on a bed of red watercress tossed with lemon vinaigrette and garnished with California pistachios. It sells for $5.50.

Both items are part of the chain’s new seasonal program that offers items that change quarterly.

has responded to the popularity of breakfast sandwiches with a new line of Griddle Melts. They are served on grilled sourdough bread with a choice of hash browns, French fries and seasonal fruit for $4.99. Griddle Melts are also available as half sandwiches.

The Spinach, Roasted Pepper & Cheese is made with sautéed spinach in an omelet topped with roasted red peppers and onions and melted provolone, Parmesan and pepper Jack cheeses.

The Western is an omelet of smoked ham and sautéed peppers and onions topped with sliced ham and melted American cheese.

The Ham & Egg is sliced ham and melted Swiss and American cheeses over an omelet.

The family-dining chain offers Griddle Melts at its 1,565 locations nationwide.

Pizza Ranch, Texas Steakhouse and The Counter

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Buffet chain Pizza Ranch has brought back two items that were first introduced as limited-time offers in 2011.

The Sweet Chili Pizza is topped with fajita chicken, red onion, green bell pepper and pineapple, as well as the 175-unit chain’s original sauce and a sweet chile sauce.

The Cran-Tastic Salad is made with iceberg lettuce, spinach, red onion, feta cheese, cranberries and pecans with a light raspberry walnut dressing.

Both are included in the chain’s buffet, the price of which varies by location and daypart. They are available through June.

Texas Steakhouse & Saloon, a 19-unit casual-dining chain based in Raleigh, N.C., is rolling out the first of a line of limited-time offers that will change every six weeks for the next 24 months.

“Every six weeks is a challenge, but we want our guests to see we plan to be aggressive in menu innovation,” said Tom Moxcey, president of CB Steaks Inc., which bought Texas Steakhouse in September. Successful items might be made permanent additions to the menu, the company said in a release.

The new items are:

• Queso Fundido: Melted cheese with a choice of chicken or steak, roasted poblanos and onions, topped with guacamole, and served with crisp corn tortilla chips, for $7.99.

• Chicken Vera Cruz: Blackened chicken breast with avocado salsa, steamed vegetables and red bliss potatoes, for $9.99.

• Texas Steakhouse Quesadilla: A large flour tortilla stuffed with cheese, roasted poblano peppers and onions, and a choice of chicken, steak or portobello mushroom, for $7.99.

• Herb Crusted Bistro Tenderloin: Bistro steak coated with an olive oil, garlic and Dijon marinade and topped with an herb crust, served with steamed garden vegetables, for $11.99.

• Blackened Bistro Steak Medallions: Topped with portobello mushrooms and garlic butter sauce, served with steamed garden vegetables and jalapeño cheese mashed potatoes, for $11.99.

• Apple Crisp Skillet: Warm apple crisp pie topped with vanilla ice cream and caramel sauce, for $4.99.

The Counter, a 37-unit casual-dining chain based in Culver City, Calif., has introduced a burger made of 100-percent grass-fed certified organic bison as a permanent item for a surcharge of about $3.50 at all of its U.S. locations, except for the unit at the Miami airport and the location in West Hartford, Conn., due to its popularity in select markets.

Contact Bret Thorn at [email protected].
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