NY Prime Strip Steak Tataki
Lightly seared steak with yuzu ponzu, butter, togarashi aioli and microgreens, formerly a limited-time offering now added permanently to the Chef's Favorites section.
Every new P.F. Chang's menu item and limited-time offer we have tracked, newest first — with launch dates, LTO end dates, prices where stated and the source behind each one.
MenuLaunches has tracked 15 menu launches at P.F. Chang's, 15 of them in the last 90 days, with 6 limited-time offers currently running. The average P.F. Chang's LTO runs about 48 days. The flavours it uses most often are holiday, fish, honey butter.
Limited-time offers with an end date still ahead.
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Lightly seared steak with yuzu ponzu, butter, togarashi aioli and microgreens, formerly a limited-time offering now added permanently to the Chef's Favorites section.
Lobster and prawns tossed with signature fried rice, cremini mushrooms and lobster sauce, now a permanent main menu item available for takeout and delivery.
Wild-caught, tea-marinated sea bass fillet skewered with blistered grape tomatoes and shishito peppers, served with spinach and ginger-soy sauce, now a permanent menu item.
Fan favorite calamari served with scallions, Fresno peppers and a wasabi aioli dipping sauce, returning as part of the year-round menu lineup.
A happy hour pairing offering a Spicy Tuna or California Roll with Sapporo or Joto One Graffiti Cup Sake, available weekdays from 3 to 6 p.m. in the bar and on the patio.

Fried duck wings tossed in teriyaki sauce and topped with toasted sesame seeds, Fresno peppers, and scallions, part of the Autumn in Kyoto limited-time menu.
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Fried rice topped with shredded duck, julienned vegetables, edamame, fried shallots, kimchi, chili jam, chili-spiced butter, and a fried egg, part of the Autumn in Kyoto seasonal menu.
Egg rolls filled with Wagyu beef, black pepper, garlic, ginger and julienned vegetables, finished with black garlic aioli, part of the Autumn in Kyoto seasonal menu.
A shareable tableside sushi presentation returning after appearing on the Summer in Tokyo menu, now part of the Autumn in Kyoto menu.
A cocktail blending RumChata, Yoshi Matcha Liqueur, cream of coconut, and cinnamon, part of the Autumn in Kyoto seasonal menu.
5 more launches on record.
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