Del Frisco’s Grille introduced four new and exciting dishes to its menu at all U.S. locations. Each new offering is inspired by the latest culinary trends to match the ever-evolving palettes of today’s restaurant guest. With plant-based meats representing one of the hottest food trends among savvy consumers, Del Frisco’s Grille is further satisfying needs for meat substitutes with its new Cauliflower Steak Frites – a great entrée for anyone looking for an alternative to steak and seafood. Cauliflower no longer needs to be relegated to a side dish and rather can take center stage when dressed in the restaurant’s unique golden raisin agrodolce, which elevates the dish’s taste and presentation in a fresh way. The Grille also adds three new, healthful seafood interpretations to its ever-growing menu: a BBQ Shrimp Cobb Salad, Jumbo Shrimp Cocktail appetizer and a Mediterranean Shrimp Bowl featuring turmeric – well known for its anti-inflammatory properties and ability to potentially lower one’s risk of heart disease. All are gluten-free to better serve guests with varying dietary needs or preferences in looking out for one’s health. The new dishes featured include: Cauliflower Steak Frites with roasted cauliflower, golden raisin agrodolce, black garlic aioli and sweet potato frites; BBQ Shrimp Cobb with heirloom cherry tomato, avocado, hickory-smoked bacon, corn, hard boiled egg, sunflower seeds and serrano honey vinaigrette; Mediterranean Shrimp Bowl with turmeric rice, baby spinach, basil pesto, crispy prosciutto and tzatziki; Jumbo Shrimp Cocktail with chipotle cocktail sauce and lemon dill aioli.