T.G.I. Friday's

Pick an entree and an appetizer

Tender chicken breasts, al dente pasta and lemon caper alfredo sauce

Spinach, artichoke hearts, sautéed onions and bell peppers blended with parmigiano and romano cheeses, then topped with diced tomatoes. Delivered hot to your table with crisp tostada strips.

Choose your favorites. Perfect for sharing. Pick one: boneless or traditional wings served with tennessee bbq, garlic parmesan, caribbean rum, classic buffalo or scorching hot sauces.Pick any two of the following: crispy green bean fries, fried mozzarella, loaded potato skins or pan-seared pot stickers.

Warm, crisp tostada strips served with three savory dips: white cheddar queso, classic mediterranean hummus and salsa.

Home-style potato chips with melted cheese and bacon crumbles, stacked in a skillet and smothered in white cheddar queso. Garnished with more bacon crumbles and green onions.

Because jack makes everything better. Crispy cajun shrimp, asian-inspired sesame jack chicken strips and jack daniel's glazed baby back pork ribs.

Go boneless or traditional with your choice of sauces ranging from mild to spicy tennessee bbq, garlic parmesan, caribbean rum, classic buffalo or scorching hot sauces. Served with celery and bleu cheese or ranch dressing.

Thick, warm pretzels served with our creamy craft beer-cheese dipping sauce made with regionally crafted beer, garnished with crispy bacon and green onions.

Crisp, oven-baked flatbread topped with spinach and artichoke heart spread and a bruschetta mix of diced tomatoes, garlic and fresh basil.

Friday's signature potato skins are loaded with melted cheddar and crispy bacon. Served with sour cream and green onions.

Crispy and golden on the outside, hot and gooey inside. Served with marinara sauce.

Steamed, pan-seared pork dumplings. Served with a Szechwan dipping sauce.

Crisp green beans breaded and fried golden brown. Served with a cucumber-wasabi ranch dip.

Crispy tortillas loaded with refried beans, seasoned ground beef and melted cheese. Served with salsa, sour cream and guacamole, and topped with spicy jalapenos.

Tender, panko-coated chicken breast strips tossed in a jack daniel's glaze, then topped with toasted sesame seeds.

Savory hummus layered with a bruschetta mix of fresh roma tomatoes, garlic and basil, then topped with creamy yogurt, fresh jalapeno, sriracha sauce and green onions. Served with warm pita bread.

Your choice with black angus sirloin or grilled chicken and choice of culinary style: Japanese hibachi: marinated in a garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. Mediterranean: grilled in a lemon-garlic sauce and served with tzatziki cucumber yogurt sauce on the side. Three appetizer skewers served with grilled pita and ginger-lime slaw.

Fresh balsamic-marinated strawberries, shaved parmesan, goat cheese and glazed pecans served over mixed greens tossed with balsamic vinaigrette dressing. add grilled balsamic chicken for a little extra.

Balsamic-marinated chicken breast fire-grilled and drizzled with balsamic glaze. Served over romaine lettuce tossed in a caesar vinaigrette with shaved parmesan, focaccia croutons and grape tomatoes.

A crisp iceberg wedge topped with diced tomato, red onion, avocado, tostada chips, monterey jack and cheddar cheese. Dressed with avocado vinaigrette and chipotle crema.

Warm, crispy pecan-crusted chicken breast served over chopped romaine and mixed greens tossed in balsamic vinaigrette with dried cranberries, mandarin oranges, sweetened pecans, celery and bleu cheese.

Roasted pulled chicken breast seasoned with garlic, oregano and blackening spices. Served over mixed greens and romaine tossed with avocado, mixed cheese, tomato, red onion, cilantro and tostadas. Drizzled with avocado vinaigrette and chipotle crema.

Bleu cheese dressing, applewood-smoked bacon, diced tomato and crumbled bleu cheese atop a crisp iceberg wedge.

Balsamic-marinated chicken breast fire-grilled and drizzled with balsamic glaze. Served over chopped romaine with sliced avocado, grape tomatoes, hard-boiled egg, applewood-smoked bacon and crumbled bleu cheese and choice of dressing.

Sharp new york cheddar, applewood smoked bacon, cajun spiced fried onion strings and a sweet chow-chow relish atop a fire grilled black angus beef burger.

Signature jack daniel's sauce, applewood-smoked bacon and melted provolone cheese atop a fire-grilled black angus beef burger.

Signature bbq sauce, applewood-smoked bacon, melted new york cheddar cheese, cajun-spiced fried onion strings and sweet chow-chow relish atop a fire-grilled black angus burger.

Our creamy craft beer-cheese sauce made with regionally crafted beer tops this black angus burger, along with fresh sliced jalapeños, breaded fried jalapenos, chipotle mayo, lettuce, tomato and guacamole.

A spicy black bean patty topped with chipotle mayo, melted pepper jack and cheddar cheeses, balsamic glazed onions and sliced avocado.

Classic fire-grilled black angus burger topped with melted american cheese.

A perfectly seasoned ground turkey patty fire-grilled, then topped with classic garnishes.

Seasoned, fire-grilled chicken breast basted with caribbean rum sauce. Served on a brioche bun with sour cream, pineapple pico de gallo, cilantro, avocado and a side of sweet potato fries.

Mesquite-smoked turkey breast, applewood-smoked bacon, ham and monterey jack cheese on toasted ciabatta bread with romaine lettuce, tomatoes, avocado and mayo.

Grilled chicken breast basted in jack daniel's glaze and topped with applewood-smoked bacon, mixed cheese, cajun-spiced fried onion strings, lettuce, vine-ripened tomato, pickles and jack daniel's mayo. Served on a brioche bun.

Corned beef brisket and melted swiss with caramelized onions, sauerkraut, thousand island dressing and horseradish spread sandwiched between three slices of toasted light rye.

Slow-cooked pork tossed with our own tennessee bbq sauce, then basted with jack daniel's sauce atop a toasted brioche bun with pickles and cajun-spiced fried onion strings.

Three corn tortillas filled with strips of marinated black angus flat iron steak, then topped with ginger-lime slaw, cucumbers, fresh cilantro, basil and sriracha sauce. Served with jasmine rice pilaf.

Tender grilled chicken breast glazed with jack daniel's sauce, paired with crispy cajun-spiced shrimp. Served with your choice of two sides.

Full rack of slow-cooked, fall-off-the-bone tender baby back pork ribs fire-grilled and basted with jack daniel's sauce. Served with seasoned fries and ginger-lime slaw.

10-ounce Black Angus sirloin fire-grilled and basted with jack daniel's sauce, paired with crispy cajun-spiced shrimp. Served with your choice of two sides.

Norwegian salmon fillet fire-grilled to order and glazed with jack daniel's sauce, then paired with jumbo butterflied shrimp, charbroiled shell-on with a garlic-tomato scampi sauce. Served with jalapeno cornbread and your choice of two sides.

Full rack of slow-cooked, fall-off-the-bone tender baby back pork ribs basted in jack daniel's sauce, paired with cajun-spiced shrimp. Served with seasoned fries and ginger-lime slaw.

Two fire-grilled chicken breasts basted with jack daniel's glaze. Served with your choice of two sides.

Aged, hand-cut 8-ounce black angus steak fire-grilled and basted with jack daniel's sauce. Served with your choice of two sides.

10-ounce Black angus rib-eye fire-grilled to order and glazed with jack daniel's sauce, then paired with jumbo butterflied shrimp, charbroiled shell-on with a garlic-tomato scampi sauce. Served with jalapeno cornbread and your choice of two sides.

Norwegian salmon fillet fire-grilled and glazed with jack daniel's sauce. Served with jalapeño cornbread and your choice of two sides.

10-ounce Black angus rib-eye fire-grilled and glazed with jack daniel's sauce. Served with jalapeno cornbread and your choice of two sides.

6-ounce Filet-style cut topped with maison butter, paired with a half-rack of slow-cooked, fall-off-the-bone tender baby back ribs, basted in tennessee bbq sauce. Served with your choice of two sides.

6-ounce filet-style cut fire-grilled, then topped with maison butter. Served with choice of two sides.

Topped with maison butter, paired with jumbo butterflied shrimp, charbroiled shell-on and served in a garlic and tomato scampi sauce with your choice of two sides.

10-ounce Black angus rib-eye whiskey-brined and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted alfredo sauce. Served with your choice of two sides.

Fire-grilled, then topped with maison butter. Served with your choice of two sides.

Fire-grilled and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted alfredo sauce. Served with your choice of two sides.

Two entree skewers of tender fire-grilled Black Angus Beef prepared with your choice of culinary style. Japanese hibachi: marinated in garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. Mediterranean: grilled in a lemon-garlic sauce and served with a tzatziki cucumber yogurt sauce on the side. Served with jasmine rice pilaf, fresh vegetable medley and grilled pita.

10-ounce Black angus rib-eye, fire-grilled to order, then topped with maison butter. Served with your choice of two sides.

8-ounce Cut fire-grilled, then topped with maison butter. Served with your choice of two sides.

Sauteed garlic-marinated chicken and shrimp tossed in a bruschetta marinara. Served over melted cheese with onions, peppers and creamy mashed potatoes.

Sauteed garlic-marinated chicken. Served over melted cheese with onions, peppers and creamy mashed potatoes.

Tender, well-seasoned baby back ribs glazed with a jerk-inspired Caribbean Rum sauce. Served with crispy sweet potato fries and ginger-lime slaw. Garnished with pineapple pico de gallo.

Slow-cooked and basted in tennessee bbq sauce, then fire-grilled till they're fall-off-the-bone tender. Served with seasoned fries and ginger-lime slaw.

Tender flounder sauteed, then finished with a parmesan crust. Served with fresh lemon, jasmine rice pilaf and new fresh vegetable medley.

Norwegian salmon fillet fire-grilled and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted alfredo sauce. Served with your choice of two sides.

Norwegian salmon fillet fire-grilled and glazed in a kung pao sauce. Served with pineapple pico de gallo, mandarin oranges, ginger-lime slaw and steamed broccoli.

A dozen crispy, golden-brown shrimp. Served with seasoned fries and cocktail sauce.

A sauteed chicken breast basted with caesar vinaigrette, then finished with a parmesan crust. Served with three cheese tortelloni tossed in spinach alfredo sauce and a side of fresh tomato mozzarella salad.

Multi-grain angel hair pasta tossed in garlic, basil and roma tomato marinara. Topped with tender strips of fire-grilled chicken breast. Finished with balsamic glaze and parmesan shavings.

Fire-grilled chicken breast glazed in a kung pao sauce. Served over jasmine rice pilaf with pineapple pico de gallo, mandarin oranges and fresh steamed broccoli.

Tender chicken and shrimp sauteed with red bell peppers, then tossed with al dente fettuccine ribbons in a spicy cajun alfredo sauce. Finished with parmesan shavings.

Crispy and golden brown on the outside, tender and juicy inside. Served with honey mustard dressing and seasoned fries.

Citrus-seasoned chicken breast sauteed with california heirloom garlic, artichoke hearts, roasted red peppers and capers, then tossed with multi-grain angel hair pasta in a lemon white wine sauce with fresh basil.

Two entree skewers prepared with your choice of culinary style. Japanese hibachi: marinated in garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. Mediterranean: grilled in a lemon-garlic sauce and served with a tzatziki cucumber yogurt sauce on the side. Served with jasmine rice pilaf, fresh vegetable medley and grilled pita.

Sauted garlic-marinated chicken and shrimp tossed in a bruschetta marinara. Served over melted cheese with onions, peppers and creamy mashed potatoes.

Tender chicken and shrimp sauted with red bell peppers, then tossed with al dente fettuccine ribbons in a spicy cajun alfredo sauce. Finished with parmesan shavings.

Multi-grain angel hair pasta tossed in garlic, basil and roma tomato marinara. Topped with tender strips of fire-grilled chicken breast. Finished with balsamic glaze and parmesan shavings.

Tender grilled chicken breast glazed with jack daniel's sauce, paired with crispy cajun-spiced shrimp. Served with your choice of two sides.

Warm, crispy pecan-crusted chicken breast served over chopped romaine and mixed greens tossed in balsamic vinaigrette with dried cranberries, mandarin oranges, sweetened pecans, celery and bleu cheese.

Crispy and golden brown on the outside, tender and juicy inside. Served with honey mustard dressing and seasoned fries.

Full rack of slow-cooked, fall-off-the-bone tender baby back pork ribs basted in jack daniel's sauce, paired with cajun-spiced shrimp. Served with seasoned fries and ginger-lime slaw.

Sauteed garlic-marinated chicken. Served over melted cheese with onions, peppers and creamy mashed potatoes.

Aged, hand-cut 8-ounce black angus steak fire-grilled and basted with jack daniel's sauce. Served with your choice of two sides.

Four racks of hickory-smoked marinated baby back pork ribs glazed with our jack daniel's glaze. Served with extra sauce for dipping.

Go boneless or traditional with these favorites with sauces ranging from mild to spicy. Served with celery and bleu cheese or ranch dressing. Choose tennessee bbq, garlic parmesan, caribbean rum, classic buffalo or scorching hot. Go for one or mix and match.

Fresh broccoli florets, carrot and celery sticks, zucchini, yellow squash, tomatoes, cucumbers and red peppers. Served with ranch and bleu cheese dressings.

Four racks of baby back pork ribs, slow-cooked and generously basted in tennessee bbq sauce and fire-grilled till they're fall-off-the bone tender. Served with extra sauce for dipping.

Basted in our original jack daniel's glaze with extra sauce for dipping.

Balsamic-marinated chicken breast fire-grilled and drizzled with balsamic glaze. Served with chopped romaine tossed in caesar vinaigrette with shaved parmesan, crunchy croutons and fresh grape tomatoes. Available without chicken.

Mesquite-smoked turkey breast, crispy bacon, ham and monterey jack cheese stacked high on toasted ciabatta bread with tomatoes, romaine lettuce, avocado and mayonnaise. Platter includes mustard and mayonnaise packets.

These tender chicken breast strips are coated with asian panko breadcrumbs and fried to a golden brown. Topped with toasted sesame seeds and tossed in our famous jack daniel's glaze for just the right kick. Served with extra sauce for dipping.

A delicious cheesecake made with real vanilla beans, layered with white chocolate mousse and baked in a graham cracker crust. Topped with white chocolate shavings.

Spinach and artichoke hearts with sautéed onions and bell peppers, blended with parmigiano and romano cheeses and served along with friday's red and white corn tortilla chips.

Crispy and golden brown on the outside, tender and juicy inside. Served with honey mustard and ranch dressings.

Crisp romaine lettuce, red cabbage, grape tomatoes and cucumber topped with cheddar and monterey jack cheeses and focaccia croutons.

Warm and crispy pecan-crusted chicken served on a bed of chopped romaine lettuce and mixed greens tossed in balsamic vinaigrette dressing with dried cranberries, mandarin oranges, sweetened pecans, celery and crumbled bleu cheese. Served with your choice of dressing: Avocado vinaigrette, balsamic vinaigrette, bleu cheese, caesar vinaigrette, honey mustard, low-fat balsamic vinaigrette, ranch, thousand island.

Chocolate pudding, crumbled oreo cookies and gummy worms.

Two scoops of vanilla ice cream with hot fudge, hot caramel and chopped pecans.

A warm brownie made with ghirardelli chocolate-fudge sauce. Topped with vanilla ice cream, caramel and pecans.

Vanilla cake layered with vanilla bean pudding and caramel crunch, then drizzled with a salted caramel glaze. A shareable portion served with vanilla ice cream.

Cheesecake made with real vanilla beans, layered with white chocolate mousse and baked in a graham cracker crust. Topped with white chocolate shavings.

Chocolate ganache layered with peanut butter mousse in a peanut butter graham cracker crust. Topped with whipped cream and a peanut butter cup.

Cookies and cream ice cream sandwiched between layers of oreo cookie crust with caramel and fudge.

Warm shortcake topped with vanilla ice cream, fresh strawberries and whipped cream.

Baileys, frangelico, hot coffee, whipped cream.