Outback Has A New Bloody Shark Cocktail And Brings Back The Loaded Bloomin’ Onion

It’s Spring again and Outback Steakhouse is in full “bloom” with several new menu items.

​​On the cocktail front, The Aussie JAWSie​ is a Shark Week-inspired concoction made with New Amsterdam Raspberry Vodka, Blue Curacao, a trio of citrus juices and a shot of blood (grenadine).

For apps, they’ve put a new spin on their signature Bloomin’ Onion. The Loaded Bloomin’ Onion​ is topped with Aussie Cheese Fries made with fries coated in our Bloom seasoning, drizzled with ranch dressing and served with spicy signature bloom sauce for dipping.​

In the mains, there’s the Sirloin & Lobster Mac & Cheese, which features ​a center-cut 6 oz sirloin paired with steakhouse mac & cheese topped with lobster and served with a choice of steakhouse potato. The Tasmanian Shrimp & Lobster Pasta​ includes grilled shrimp and lobster served over fettuccine tossed in an Alfredo sauce.​ Finally, the Prime Rib & Shrimp Combo​ is their 12 oz Prime Rib paired with a choice of grilled or coconut shrimp. It is served with a choice of steakhouse potato and a side.

Finally for dessert, the new Tim Tam Brownie Cake​ is made with layers of chocolate brownie, peanut butter and chocolate mousse, caramel sauce and topped with Tim Tam cookies from Australia.​

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