P.F. Chang’s Introduces New Fall Menu across U.S. Today

Expanded Sushi Menu and Surf & Turf Available Starting October 4

P.F. Chang's Surf & Turf featuring wild-caught lobster and filet mignon. (Photo: Business Wire)

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PHOENIX--()--P.F. Chang’s is introducing a new fall menu Tuesday, October 4 in restaurants across the U.S. New menu highlights include a Shrimp Tempura Sushi roll, hand-rolled to order and made with 100% USA-grown rice, Surf and Turf, featuring wild-caught lobster tail and filet mignon, and a Vietnamese Chocolate Lava Cake. These dishes join P.F. Chang’s Singapore Firecracker Chicken, Wok-Fired Filet Mignon and Wok-Charred Brussels Sprouts, among others, which were launched this summer. P.F. Chang’s continues to highlight its Farm to WokTM food philosophy telling guests that its food is made from scratch in every restaurant with simple clean ingredients, every day.

P.F. Chang’s new Shrimp Tempura Sushi roll is made with crisped tempura shrimp, cucumber, avocado and a flavorful umami sauce. The new Surf and Turf features wild-caught lobster tail, cubed filet mignon, yukon gold potatoes, asparagus, shiitakes and a savory butter glaze.

“Our new menu ushers in the fall with a traditional steakhouse dish, prepared in a distinctive P.F. Chang’s style, and a fantastic new sushi roll that will wow first-time and seasoned sushi lovers,” said Dwayne Chambers, chief marketing officer for the company. “It’s the season for gathering and enjoying one another’s company – our dishes reflect this spirit and give guests more reasons to love P.F. Chang’s at lunch, happy hour and dinner.”

P.F. Chang’s

Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant. P.F. Chang’s new Farm to WokTM menu highlights its wholesome, scratch-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has 214 U.S. restaurants, including three airport locations, plus 66 international locations in 19 countries across the globe. For more P.F. Chang’s news, promotions and store openings, or to make reservations, visit pfchangs.com and follow us on Facebook, LinkedIn, Twitter @PFChangs and Instagram.

Contacts

P.F. Chang’s
Investor Contact:
Allison Schulder, 480-888-3000
Allison.Schulder@pfchangs.com
or
Media Contact:
Kelly Pascal Gould, 303-324-6723
Kelly@pascalpr.com

Release Summary

P.F. Chang’s is introducing a new fall menu today, including Surf & Turf featuring wild-caught lobster, a Shrimp Tempura Sushi roll made with 100% USA-grown rice, and a Vietnamese Chocolate Lava Cake.

Contacts

P.F. Chang’s
Investor Contact:
Allison Schulder, 480-888-3000
Allison.Schulder@pfchangs.com
or
Media Contact:
Kelly Pascal Gould, 303-324-6723
Kelly@pascalpr.com