FOR IMMEDIATE RELEASE
Contact: Anthony Hesselius
Linda Roth Associates, Inc.
Phone: (703) 417-2703
anthonyh@lindarothpr.com
Summer is Sizzling at Morton’s
New Menu Items Introduced
Washington, D.C. (July 6, 2010)—Morton’s The Steakhouse is firing things up this summer with new menu items sure to please any palate. The updated menu features new steaks and sides, fresh fish, desserts, and tasty additions to the popular Bar Bites menu available only at the bar.
Morton’s signature USDA Prime steaks have always been available in a variety of cuts, but Morton’s is excited to offer two new filets – the Double Cut Filet ($45.00), and the Bone-In Filet ($56.00), both thick cuts of lean filet, seared to temperature, served with Bearnaise sauce on the side, and absolutely bursting with flavor.
The Bar Bites menu is available anytime at Morton’s bar, offering a variety of small plates designed to share. But during Power Hour (Monday through Friday – 4:00pm to 6:30pm; 9:30pm to 11:00pm) all the Bar Bites items are discounted offering the perfect chance to try a mix from the land or the sea. This summer Morton’s is introducing several new items from under the sea including a Smoked Salmon Pizza ($6.00 during Power Hour; $13.00 regularly), one of the most popular recipes featured in co-founder Klaus Fritsch’s “Morton’s The Cookbook” released late last year. Layers of smoked salmon are studded with capers and chopped purple onion, mixed with dill and sour cream and served on a warm oven baked crust. Also new are miniature Crab Cake BLTs ($6.00 during Power Hour; $14.00 regularly). The trio of sandwiches is served on mini burger buns with mustard mayonnaise and topped with lettuce, tomato and crispy bacon.
Swimming onto the dinner menu is a decadent broiled Chilean Sea Bass ($39.00), served as an entrée with tangy pineapple-pepper salsa.
Sides at Morton’s are designed for sharing too – plated as hearty portions and served family style. As a response to growing customer demand, Morton’s has added Onion RingsSteak Fries ($9.00 as a side) have become the new standard, replacing the smaller version which previously accompanied a variety of entrées and sandwiches. ($10.00) to the roster of classic American favorites. The crispy rings are cut to a medium thickness and served with ketchup and Thai cream sauce. Additionally, Steak Fries ($9.00 as a side) have become a the new standard, replacing the smaller version which previously accompanied a variety of entrées and sandwiches.
And for a perfect end to a perfect meal, Morton’s is now offering the Legendary Sundae ($16.00). This sundae earns its name from the mouthwatering piece of Morton’s Hot Chocolate Cake served over two scoops of Häagen-Dazs Vanilla Ice Cream, sandwiched by a third scoop on top, topped with caramel and fresh whipped cream.
The new menu items are available at any of the seven Morton’s locations in Virginia, DC and suburban Maryland:
Arlington; 1750 Crystal Drive; (703) 418-1444
Bethesda; 7400 Wisconsin Avenue; (301) 657-2650
Downtown DC; 1050 Connecticut Avenue, NW; (202) 955-5997
Georgetown; 3251 Prospect Street, NW; (202) 342-6258
Reston; 11956 Market Street; (703) 796-0128
Richmond; 111 Virginia Street; (804) 648-1662
Tysons Corner; 8075 Leesburg Pike; (703) 883-0800
About Morton’s
Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to its founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.
The company owns and operates 76 Morton’s steakhouses located in 64 cities in 27 states, and in Puerto Rico and five international locations (Toronto, Singapore, Hong Kong, Macau, and Mexico City), as well as one Italian restaurant.
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