Morton’s of Chicago, The Steakhouse in Taipei is launching its highly anticipated seasonal menu from now on to welcome the season of Fall. Seven brand-new dishes are added to the moreish menu of American classics, including American Wagyu New York Strip as well as new seafood, salad, and desserts inspired by fall ingredients.

Starting with a colorful Beet & Goat Cheese Salad – a perfectly balanced plate of roasted red and golden beetroot, creamy and salty goat cheese crumbles, with candied walnuts served on top of baby greens tossed in a honey-balsamic vinaigrette.

Bringing a new genre of seafood to Morton’s menu are the Moules Marinières – a dish of plump mussels specially sourced from Matsu Island, prepared in white wine broth with butter, shallots, and chopped garlic. The best way to enjoy the full flavor of this new dish is to soak up the delicious sauce with Morton’s Onion Bread, giving customers an elevated culinary experience.

Keeping up the season’s most talked about Wagyu beef trend, the 10 oz. American Wagyu New York Strip joins Morton’s renowned world-class steaks alongside the substantial 14 oz. Bone-in Filet Mignon. The exceptional marbling of the Wagyu beef from the Snake River Farms is the result of traditional Japanese breeding methods, making it an ideal choice for those seeking a distinguished flavor; whilst the Filet Mignon is a classic choice for steak lovers searching for the unparalleled tenderness.

To complement any Morton’s mains are the new side dishes that offer both sweet and savory options with the Maple Glazed Sweet Potato Fries celebrating the all-American maple flavor, and the Truffle Cauliflower Mash boasting an incredible aroma and flavour – a wonderful partner for a classic steak entrée.

Last but not least, the new Morton’s Chocolate Layer Cake is a truly show-stopping dish. The towering creation is the epitome of decadence and the ultimate indulgence for any chocolate lover. Boasting an impressive four layers, this dessert is perfect for sharing.