Veterans may pick an entree from a list, and will also receive a free soda, tea or coffee.
According to Texas Roadhouse, the options are a 6 ounce sirloin with two sides, Country Fried Chicken with two sides, Country Fried Sirloin with two sides, Pulled Pork Dinner with two sides, Grilled Pork Chop with two sides, All-American Cheeseburger with fries, BBQ Chicken Sandwich with fries, Pulled Pork Sandwich with fries, Grilled Chicken Salad and Chicken Critter Salad. According to Texas Roadhouse, the Chicken Critter Salad is "hot, crispy strips of chicken piled high on a bed of cold greens with jack and cheddar cheeses, egg, tomato, and bacon [and] served with your choice of made-from-scratch dressing (Ranch, Low-Fat Ranch, Honey Mustard, Thousand Island, Italian, or Bleu Cheese)."
Sides include Buttered Corn, Seasoned Rice, Green Beans, Cup of Chili, House Salad, Caesar Salad, Applesauce, Fresh Vegetables, Steak Fries, Mashed Potatoes, Baked Potato and Sweet Potato. All are made from scratch.
Proof of service is required: a military ID, Veterans Affairs cards or discharge papers.
The offer is valid only for dine-in Monday from 11 a.m. to 2 p.m.. It is valid only in the United States. No other coupons or discount offers will be accepted that day.
Not a veteran? While it's not food, you can still get a freebie--a free download of Ayla Brown's "Pride of America" is on the Texas Roadhouse web page.
In addition, Texas Roadhouse will donate 10 percent of all proceeds from the sale of IAVA and Support Our Heroes Gift Cards to Iraq and Afghanistan Veterans of America or Homes for Our Troops. These cards are available only online.
Texas Roadhouse averages 5,000 guests a week and serves 300,000 meals per day, according to the company's web site. Based in Louisville, Kentucky, the restaurant chain was founded in Clarksville, Indiana, in 1993. Texas has the most restaurants, with 55 restaurants. Pennsylvania follows with 24 restaurants, followed by Indiana and Ohio, with 21 each. The company has more than 400 locations in 48 states, Dubai and Kuwait.
Each restaurant employs its own butcher, who hand-cuts each steak served. They work in 34-degree coolers and cut an average of $1 million each week per store. Steaks account for nearly half of the menu, and the number one seller is the USDA Choice Sirloin.