US-based restaurant chain Romano’s Macaroni Grill has expanded its menu with the addition of 11 chef-inspired dishes.
Stuffed mushrooms is a blend of mushroom caps filled with sausage, goat cheese, ricotta and spinach and topped with crispy parsley.
Spinach + artichoke dip is made using spinach, artichokes, parmesan, mozzarella, white wine and spice, which is served with garlic-brushed rosemary bread.
Italian chopped salad features smoked buffalo mozzarella, roma tomatoes, artichokes, chopped pepperoni, feta, cucumber and parmesan, along with roasted chicken and oreganata dressing as toppings.
Crunchy lombardi salad is a blend of kale, arugula, apple, dates, parmesan, pickled red onions and is dressed with blood-orange vinaigrette.
Pasta milano is made by combining rigatoni pasta with roasted chicken, sun-dried tomatoes and mushrooms in a roasted-garlic cream sauce.
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Sausage rigatoni contains rigatoni pasta along with Italian sausage, mushrooms and romano in a creamy alfredo sauce.
Grilled salmon features a grilled salmon filet made using calabrian honey pepper glaze and spinach sun-fried tomato orzo.
Steak + Potatoes combines a 10oz sirloin cut with roasted parmesan potatoes, sautéed broccolini and oreganata sauce or rosemary butter.
Grilled pork chop is a blend of grilled bone-in pork chop combined with chianti balsamic glace, wild mushroom and snap pea risotto.
Macaroni Grill marketing vice president Holly Wagstaff-Bellomo said: “Our goal is to provide guests with an experience that combines great tasting food with a lively and intimate atmosphere unlike any other.
“Everything we do is centred around both our origin and our roots, and we can’t wait for our guests to discover their new Italian favourites and flavours on our core menu or revel in old traditions.”
In addition, the restaurant chain has re-launched four menu items including salmon piccata, seafood cioppino, san marino chicken and chianti steak available for a limited time.