Moxies Re-imagines Dining with Innovative New Menu

Moxies
Published: September 10th, 2024

September 10, 2024 // Franchising.com // DALLAS – Moxies has updated its menu with new innovative dishes. This new menu features a curated selection of premium dishes, including seafood favorites, reimagined classics like the chicken sandwich and crisp, refreshing salads, each crafted with the finest ingredients and boldest flavors under the expertise of Executive Chef Brandon Thordarson.

With a commitment to elevating the dining experience, Moxies combines comfort with creative innovation in its latest offerings.

The new menu features a range of culinary masterpieces that each guest is sure to enjoy, including:

• Lump Crab Cake: This seafood classic is perfectly crusted with seasoned breadcrumbs and zesty lemon cream and paired with a refreshing arugula and grapefruit salad.
• Mushroom Zen Bowl: A medley of crispy shiitake and wild mushrooms, sauteed vegetables, served over jasmine rice and topped with a subtly sweet cashew and soy ginger glaze. 
• Hot Baked Crab Dip: Complete with lump crab, aged white cheddar and a hint of lemon, served atop a deliciously crunchy garlic crostini.
• Crispy Chicken Sandwich: This crave-worthy classic features a crispy breaded chicken breast topped with fresh lettuce, pickles and cheese, drizzled with hot sauce on a perfectly toasted buttered brioche bun. 
• Citrus Habanero Mahi Sandwich: This bold and flavorful sandwich features spiced mahi mahi, sweet mango slaw and a rich garlic herb aioli, served with a delicious super greens salad.
• Super Greens Salad: A mix of fresh, crisp greens, cucumbers, strawberries, avocado, aged cheddar, roasted seeds and quinoa tossed in white vinaigrette. Chicken, blackened shrimp or Scottish salmon can be added for an additional fee.

This new menu is more than just an update; it’s an invitation to discover diverse flavors that elevate the Moxies dining experience.

“We’ve listened to guest feedback and put more effort into research and development to make sure we’re continuously innovating,” said Executive Chef Brandon Thordarson. “The new core menu is diverse, fresh and inclusive to all palates and lifestyles.”

SOURCE Moxies