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black angus menu thanksgiving

by Prof. Gussie Mosciski PhD Published 2 years ago Updated 2 years ago
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Black Angus Steakhouse will offer a Thanksgiving Turkey Dinner available for restaurant dining that includes your choice of soup or garden salad with warm molasses bread, roasted turkey, mashed potatoes with gravy, sage dressing, sweet potato, steamed broccoli, fresh cranberry sauce and pumpkin pie for $23.99 per adult and $10.99 per child.

Full Answer

Burgers And More

served all day, every day. roadhouse burgers are mesquite-grilled, seasoned with our signature blend of spices, basted with garlic butter and cooked medium-well unless otherwise requested. all burgers and sandwiches are served with lettuce, tomato, pickle

Salads

choice of dressings: parmesan peppercorn honey mustard italian bleu cheese caesar lite ranch chipotle ranch mediterranean balsamic vinaigrette spicy chile garlic

Mesquite-Grilled Steaks & Chops

all steaks and chops include your choice of two side items. roadhouse steaks are aged for tenderness, grilled over mesquite wood, seasoned with our signature blend of spices and basted with garlic butter. add a grilled shrimp skewer $4.99

Roadside Additions

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

Offers

Perfectly seasoned, seared, roasted to perfection and served with house-made au jus, our Prime Rib is something to be craved. Plus, today only, get a slice of our Sky-High Mud Pie FREE with your order. Visit blackangus.com for takeout and delivery.

FAQs

You can order delivery directly from Black Angus Steakhouse - Blossom Hill using the Order Online button. Black Angus Steakhouse - Blossom Hill also offers takeout which you can order by calling the restaurant at (408) 266-6602.

Filet Mignon Steak

Four sliders loaded with tender filet mignon, sautéed mushrooms, and garlic bleu butter.

Large Lobster Tail

More than a 9oz. Lobster tail served with drawn butter and fresh lemon.

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