Outback Steakhouse, home of the famous bloomin’ onion, is showing off a new menu for the fall season, called the Aussie Autumn. The cravable new menu additions are the Alice Springs Quesadilla, Teriyaki Marinated Sirloin, Pecan Trout, Bacon Wrapped Filet & Seafood Mixed Grill and Carrot Cake. This new line  is available at Outback through November 18. Keep reading to see more pictures and get hungry!

Alice Springs Quesadilla: Grilled chicken breast, bacon, honey mustard, sauteed mushrooms, monterey jack and cheddar cheese in a flour tortilla. Served with honey mustard sauce.

Teriyaki Marinated Salmon: USDA “Choice” sirloin, marinated, seasoned and chargrilled, then finished with a sweet, tangy teriyaki glaze. Served with steamed French green beans and roasted garlic mashed potatoes.

Pecan Trout: Lightly breaded pan-seared Trout, topped with candied pecans and drizzled with a rich butter sauce. Served with whole gran wild rice and steamed vegetables.

Bacon Wrapped Filet & Seafood Mixed Grill: USDA “Choice” petite filet wrapped in bacon then seasoned and seared to perfection. Succulent shrimp and scallops. Served with whole grain wild rice and grilled asparagus.

Carrot Cake: Moist carrot cake with coconut, pecan and layers of sweet vanilla cream cheese icing.

All these eats are available at Outback Steakhouse through November 18! Crave on!