T.G.I. Fridays - Coon Rapids - Coon Rapids, MN

spinach, artichoke hearts, sauteed 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 daniels 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.

fridays 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 daniels 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.

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.

leu 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 romaine lettuce tossed in a caesar vinaigrette with shaved parmesan, focaccia croutons and grape tomatoes.

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.

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.

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.

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.

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.

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

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

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

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

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.

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.