US-based casual dining restaurant Quaker Steak & Lube has re-introduced some of its throwback menu items for a limited time.
The menu includes three sharable appetizers and specialty sandwiches including Cajun Bleu Cheese Chips, Greek Nachos, Peel-Out Potato Skins, Bigga Burger, GTO Gyro and Cheesesteak Melt.
Cajun Bleu Cheese Chips is made using potato chips and Cajun bleu cheese sauce. Greek Nachos is a blend of seasoned pita chips with gyro toppings, while the Peel-Out Potato Skins recipe includes potatoes smothered in Cheddar-Jack and bacon.
The Bigga Burger recipe is a blend of chopped steakburger flavoured with Lube Seasoning, topped with cheese, grilled onions and Arizona Ranch sauce.
The GTO Gyro offers a blend of beef and lamb, served on toasted pita bread and the Cheesesteak Melt recipe includes Philly steak, cheese, mushrooms, onions, and horseradish mustard sauce.
In addition, the restaurant chain is launching a beverage menu with cocktails created in collaboration with national mixology expert, Armando Rosario.
Quaker Steak & Lube operations vice-president Bruce Lane said: “We’re very excited to offer these cocktails crafted in partnership with Armando Rosario.
“His philosophy of keeping things fresh and simple has paired well with our desire to offer guests a new variety of specialty drinks crafted with quality ingredients and liquors.”
The new beverage menu features an assortment of Mule drinks, coladas, margaritas and lemonades made using spirit brands such as Tito’s Handmade Vodka, Bulleit Rye Whiskey, Gosling’s Rum and Gosling’s Ginger Beer.