Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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New Bar Snacks Menu

Applebee's Grill and Bar today launches a new platform of appetizers featuring bold flavors, premium ingredients and Applebee's tasteful twist on bar and grill classics, served in a variety of sizes and combinations to serve any appetite or table dynamic.

With the introduction of craveable Bar Snacks, Shareables and Pub Plates, Applebee's accommodates a wide variety of guest preferences in sizes fit for snacking, sharing as appetizers or as individual entrees. A new "Build Your Sampler" enables guests to customize their own plates and platters by mixing and matching any combination of items to fit their table's desire for a variety of flavors and portion sizes.

The nine new appetizers include traditional, American bar-and-grill favorites like nachos, meatballs and fried shrimp, taken to new heights by the use of premium ingredients and unique and innovative builds that underscore flavor and craveability.

For example, new Salsa Verde Brisket Nachos features tender, slow-roasted brisket, shredded and tossed with salsa verde and served with gooey white queso cheese sauce on the bottom and stretchy shredded cheddar on the top. Fresh jalapenos, lettuce and pico de gallo add texture and contrast, and in-house, hand-cut tortilla chips complete the dish.

New Kobe-Style Meatballs uses top-of-the-line premium ground beef for a juicier, more flavorful meatball that is slow-cooked in Pomodoro sauce and served with a French-style baguette.

New Sriracha Shrimp are fried with Applebee's proprietary coating, which provides a light, flaky crunch. Then they're tossed in a Sriracha Chile Lime sauce and served on a nest of wonton noodles.

New Double-Crunch Bone-In Wings are larger, meatier wings, flash-fried twice for extra crunch, then tossed with a choice of six sauces: Honey BBQ, Spicy Sweet, Asian Chile, Classic Buffalo, Hot Buffalo and Thai Peanut.

New Bar Snacks include Double Crunch Bone-in Wings, Pot Stickers and Churro S'mores; New Shareables include a larger portion of Pot Stickers, Sriracha Shrimp and Sweet Potato Fries with three dipping sauces; and new Pub Plates includes Sweet Chile Brisket Sliders, Kobe-Style Meatballs, Salsa Verde Shredded Brisket Nachos, a larger portion of Double Crunch Bone-In Wings and a Chicken Quesadilla.

The full line-up of new appetizers:


BAR SNACKS

  • NEW Double Crunch Bone in Wings with a choice of six sauces: Honey BBQ, Spicy Sweet, Asian Chile, Classic Buffalo, Hot Buffalo and Thai Peanut
  • NEW Pot Stickers are shrimp and pork filled wontons, served with a choice of traditional soy based dipping sauce or a Thai Peanut sauce
  • NEW Churro S'Mores are twisted cinnamon churro twists, served with marshmallow and chocolate dip
  • Green Bean Crispers are battered, fried and served with lemon aioli Chips & Salsa are hand-cut tortilla chips served with salsa verde and chipotle lime salsa


SOUPS
  •  Chicken Tortilla
  • Tomato Basil
  • French Onion 
  • Soup of the Day


SHAREABLES

  • New Pot Stickers are shrimp- and pork-filled wontons served with Thai peanut and soy dumpling sauce
  • New Sriracha Shrimp served with BBQ spice and sriracha chile lime sauce
  • New Sweet Potato Fries with sriracha chile lime, BBQ bacon ranch and maple-flavored cream cheese sauces
  • Spinach & Artichoke Dip, served with hand-cut tortilla chips
  • Brew Pub Pretzels & Beer Cheese Dip served with white cheddar beer cheese and honey Dijon dips
  • Mozzarella Sticks served with marinara sauce

PUB PLATES


  • NEW Kobe-Style Meatballs with Pomodoro sauce, sliced ciabatta and Parmesan blend
  • NEW Sweet Chile Brisket Sliders with spicy sweet Asian chile sauce and fresh diced pineapple
  • NEW Salsa Verde Shredded Brisket Nachos with spicy queso blanco, cheddar, pico de gallo and fresh jalapenos
  • NEW Double Crunch Bone in Wings served with a choice of honey BBQ, spicy sweet Asian Chile, classic or hot Buffalo or Thai Peanut sauces
  • NEW Chicken Quesadilla with chipotle lime chicken, salsa verde and pico de gallo
  • Grilled Chicken Wonton Tacos are spicy chicken stuffed wonton shells with slaw and cilantro
  • Boneless Wings served with a choice of honey BBQ, spicy sweet Asian Chile, classic or hot Buffalo or Thai Peanut sauces
  • Crosscut Ribs served with a choice of honey BBQ, smoky chipotle or spicy sweet Asian Chile sauce, along with housemade sweet and spicy pickles




Roast Beef, Bacon & Mushroom Melt


ROAST BEEF BACON MUSHROOM MELT
Applebee's Restaurant Copycat Recipe

Serves 1

1 slice center cut bacon
1/4 cup thinly sliced red onion
1/2 cup sliced mushrooms
2 tablespoons red wine
2 slices bread
1 slice Swiss cheese
thinly sliced roast beef
2 teaspoons butter

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened, about 4 minutes. Remove onion. Add mushrooms to the skillet. Carefully add wine and 2 tablespoons water. Cook and stir until mushrooms are soft and liquid has evaporated, about 5 minutes.

Lay bread slices flat, and top one slice with cheese, roast beef, onion, and mushrooms. Break bacon in half and place over mushrooms. Add the other bread slice, and spread the top with 1 teaspoon butter. Clean skillet, re-spray, and return to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal.

Southwest Shrimp Fettuccine


SOUTHWEST SHRIMP FETTUCCINE
Applebee's Restaurant Copycat Recipe

fettuccine noodles, cooked according to directions
4 ounces raw shrimp, peeled, tails removed, deveined
1 teaspoon lime juice
1/4 teaspoon chili powder
1 teaspoon sour cream
1/2 teaspoon chopped garlic
1 wedge The Laughing Cow Light Queso Fresco & Chipotle cheese
2 tablespoons black bean and corn salsa
1 tablespoon chopped fresh cilantro

Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp, top with lime juice, and stir. Sprinkle with chili powder. Cook and stir for about 4 minutes, until cooked through.

Transfer shrimp to a medium bowl, and cover to keep warm. Remove skillet from heat. Clean, if needed. Re-spray and return to medium heat. Add noodles, sour cream, garlic, and cheese wedge, breaking the wedge into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated noodles, 2 - 3 minutes. Transfer to a plate or bowl. Top with shrimp, salsa, and cilantro.

Mango Martini



MANGO MARTINI
Applebee's Copycat Recipe

1 oz Parrot Bay Mango
1/2 oz Cointreau
1/2 oz Peachtree Schnapps
1 oz Pineapple Juice
1 oz Cranberry Juice
Top with splash of lemon lime soda


Dos Rita Cocktail



DOS RITA
Applebee's Copycat Recipe

3/4 oz Sauza Hornitos
3/4 oz Cuervo Gold
Margarita Mix (applebees mix includes triple sec flavoring)
1 oz Orange Juice (float)

Jamaican Freeze


JAMAICAN FREEZE
Applebee's Copycat Recipe

1 1/4 oz Malibu Pineapple
3/4 oz Midori
2 oz Pina Colada Mix
1 oz Banana Puree

Blend all ingredients with ice until smooth. Pour into Collins glass and garnish with a pineapple slice and a cherry.

Mojito


MOJITO
Applebee's Copycat Recipe

1 1/2 oz Rum
1 1/2 oz Club Soda
3 fresh Mint Sprigs
2 tsp Sugar
3 tbsp fresh Lemon Juice

Mix all the ingredients in a cocktail shaker and pour into an unusually shaped glass. Add crushed ice.

Road Runner Cocktail


ROAD RUNNER COCKTAIL
Applebee's Copycat Recipe

1/2 oz. Bacardi Light Rum
1/2 oz. Blackberry Liqueur
1/2 oz. Banana Liqueur
1/2 oz. Grenadine
3 oz. Sweet and Sour mix
1/2 oz. Float of Bacardi Black Rum
1/2 Scoop of Ice

Bloody Mary


CLASSIC BLOODY MARY
Applebee's Classic Bloody Mary

2 oz. Absolut Vodka
Fill to 1/2 inch from the top with Bloody Mary Mix
1 snit Beer (optional)

Garnish: Red onion ring & green pepper ring hung over celery stick.

Serve in a hurricane glass with ice.

Frozen Daiquiris


FROZEN DAIQUIRIS 
Applebee's Copycat Recipe

1 1/2 oz. Rum
1 oz. Sweet and Sour Mix
4 oz. Frozen strawberries (peach, banana, and lime can substitute)
1/2 scoop Ice

Garnish: Fresh Fruit Garnish (depending on flavor)