Running until March 31, the menu showcases a variety of new offerings alongside fan-favorite seafood classics. Among the new standout additions are:
- Lobster Quesadilla: Featuring a blend of lobster, alfredo sauce, cheddar cheese, bacon, and diced tomatoes folded into a flour tortilla and served with sour cream and salsa.
- Lobster & Shrimp Scampi: Linguini and shrimp tossed in a scampi sauce with garlic butter, topped with chopped lobster and red pepper flakes.
- Blackened Rainbow Trout: Cajun-spiced mild whitefish accompanied by two sides.
- Chocolate Cake: A four-layered chocolate cake topped with rich frosting and chocolate shavings.
- Lobster Topper: An option to enhance any steak or seafood entrée with premium lobster and garlic butter.
These newcomers join a lineup of six O’Charley’s favorites, including the Shrimp & Stuffed Crab Appetizer and Cedar Plank Salmon.
- Shrimp & Stuffed Crab Appetizer: Buttermilk-fried shrimp and stuffed crab served with cocktail and tartar sauces.
- Seafood Combo Platter: Atlantic cod, buttermilk-fried shrimp, and stuffed crab. Served with fries, coleslaw, tartar, and cocktail sauces.
- Cedar Plank SalmonL: 9-oz. Atlantic salmon fillet seasoned with lemon pepper, cooked, and served on a cedar plank. Served with two sides.
- Bayou Shrimp Pasta: Sauteed shrimp, red and green peppers, tomatoes, and onions. Tossed with our Cajun Alfredo sauce and linguini.
- Hand-Battered Fish & Chips: Hand-battered Atlantic cod. Served with fries and tartar sauce
- California Salmon Salad: Grilled salmon fillet, bleu cheese crumbles, candied pecans, strawberries, mandarin oranges, and dried cranberries. Tossed with balsamic vinaigrette.
Complementing the dishes is a selection of refreshing beverages, such as the $5 House MargO’rita available daily, alongside the Tangerine Grapefruit Margarita.
Image via O’Charley’s
