Executive head chef Mark Rush, who has been with the group since October, has developed the menu which he describes as "food for the soul" and features slow cooked brisket, burgers, burritos, meatballs with blueberry ketchup, a range of new salads and steak with chorizo ketchup.
New dishes include burritos with filllings of chipotle chicken, BBQ pulled pork and big easy bean, fennel sausage mac 'n' cheese and red salad or green salad, which are topped with a choice of lemon and garlic chicken, goat's cheese and crabcakes.
New sharing dishes include fire pit nachos, which feature nachos topped with smoky pinto beans and pork burnt ends.
The new menu also introduces a a new pizza dough which is hand stretched and topped with Italian tomato sauce and stone baked . All pizzas are now served with a Brooklyn style ‘big easy’ dipping sauce.
New pizza toppings include crumbled fennel sausage which features fennel sausage with charred apple, crispy sage and mozzarella and the Bad Boy, which offers chorizo, fennel sausage, spicy pork, n’duja (a spreadable sweet and spicy sausage), meatballs, barbecue sauce, Roquito peppers, red onions and mozzarella.
Introduced to the brand's burger menu are the skinny chicken, which offers blackened chicken with sweet potato wedges or green salad served with vodka salsa.
New sides include fried pickles, fire pit beans and spicy red rice.
Dessert options include the chocolate and blueberry fluffwich, which features dough sandwiched together with chocolate and fluff marshmallow in sweet batter with blueberry sauce.