Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
15 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
CRAB STACK |
3 OZ COLOSSAL shrimp, + stacked on top of avacado soaked in lime and salt water. + mango seasoned with honey, cilantro and sea salt. + cucumber salad with red bell peppers and red onions - drizzled with a citrus champagne vinaigrette - garnished with a fresh cilantro sprig - plate drizzled with sriracha creme made with honey, and sriracha sauce, sea salt and sour cream. ABBREVIATION: CRAB STACK |
|
|
|
Seafood Tower |
>Seafood tower: Regular or Large - 1 lb to size of whole cooked maine lobster - 6 oz of king crab legs/knuckles - 4 cocktail jumbo shrimp - 2 oz colossal lump crab meat - served over crushed ice - sprinkled with fresh chopped parsley - served with a slider plate set up + one set per 2 guests: cocktail sauce Ruth's origional creamy sriracha lime sauce, fresh lime juice, sea salt, minced jalapenos, and chopped cilantro) Sriracha is a type of hot sauce made from sun rippened chiles +Serving tongs + Two cocktail forks + Two teaspoons for sauces + Lemon wrap ABBREVIATION: REG OR LRG |
|
|
|
Fresh Mozzarella and Kumato Tomato Salad |
6 oz of kumato tomatoes: very sweet, plum colored tomatoes. + seasoned with sea salt and ground black pepper then tossed in a balsamic DRESSING ( made with EVOO, sea salt, black pepper, and sugar in the raw) - 2 oz of fresh mozzarella wedges - Topped with Fresh Julienned basil - Drizzled with balsamic glaze - Served wih two romaine leaves ABBREVIATION: TOM MOZZ **IF GUESTS ASK FOR SPLIT: kitchen preps two plates with zig/zag oil/balsamic - dish comes out on same tray with plates: Server shows [resentation of oigional - then server does FRENCH service of salad + One lettuce leaf to each plate first + Then even split of salad onto each plate $4 upcharge to substitute on Ruth's Classics menu. |
|
|
|
Citrus Coconut Sea Bass |
9.5 oz Chilean Sea Bass -Seasoned with salt and pepper then cooked in Lemon water - Topped with Citrus Coconut butter made with fresh OJ and lemon juice, sugar, cream of coconut, butter and Panko bread crumbs. - Served over a sweet potatoe and pineapple Hash consisting of diced sweet potato, diced pineapple, dice jalapeno, fresh sliced green onions, worcester sauce, CHARDONNAY, butter, sea salt, ground black pepper and blackening seasoning - SERVED on a sizzling platter - Garnished with fresh CHopped Parsley ABBREVIATION; CC BASS |
|
|
|
Tomahawk Ribeye |
40 oz Midwestern, Corn Fed Prime Bone-IN Ribeye Seasoned with S/P Cooked to guests desired doneness Drizzled with steak butter Garnished with fresh chopped parsley Served on a sizzling plate - USE Following guidelines to alert guests of length of time it will take for the Tomahawk to reach the table + Medium Rare- approxamately 15 minutes + Medium- approx. 20 minutes + Medium-well approx. 25 minutes + Well done- approx. 30 minutes ABBREVIATION: TOMAHAWK |
|
|
|
Bone-In Filet |
16 oz Bone-In Filet **Our most tender cut - Seasoned with S/P - Cooked to guest choice of doneness - Drizzled with Steak Butter - Garnished with Fresh Chopped Parsley - Served on a sizzling plate
ABBREVIATION: BONE FILET |
|
|
|
Bone-In New York Strip |
18-20 oz Bone in NY strip - Our Founder's Favorite (Ruth) - Seasoned with S/P - Cooked to guests desired doneness - Drizzled with Steak butter - Garnished with Parsley - Served on a sizzling plate ABBREVIATION: BONE STRIP |
|
|
|
Ruth's Dipping TRIO |
HONEY SOY GLAZE + Made with fresh chopped garlic, soy sauce, canola oul, dry SHERRY, light brown sugar and honey SHITAKE DEMI + Made with SHIITAKE mushrooms, butter, diced shallots, chopped garlic, dry SHERRY wine, soy sauce, sea salt, ground black pepper, VEAL DEMI GLACE and heavy cream. HUDSON VALLEY BLACK TRUFFLE BUTTER + made with butter and Black Truffles + Hudson Valley Farms in located in New York and provides 100% pure french butter and European Black Truffles. + Truffles are a treasured delicacywith distinct aroma that embodies a natural earthiness and rich wild mushroom flavor. Truffles are considered to be underground mushrooms that resemble small potatoes. They can range from the size of a marble to the size of a golf ball. **Sauces are served in a sauce trio dish with a slider plate and bev nap underneath in the following order, guest facing from left to right, Shiitake Demi, Honey Soy Glaze, and Black Truffle Butter, And 3 spoons for dipping** ABBREVIATION: SAUCE TRIO |
|
|
|
Roasted Brussel Sprouts with Bacon |
Roasted Brussel Sprouts - Roasted with Sea Salt and fresh black pepper, BACON FAT, and canola oil - Sauteed with Crispy bacon and HONEY butter ABBREVIATION: BRUSSELS |
|
|
|
Lobster Mac 'n' Cheese |
**A signature dish - elbow pasta - Tossed in a Green-Chile cheese sauce made with heavy cream, butter, jalapeno cheddar cheese and green chiles - Topped with warm lobster meat - Topped with Au gratin cheese mix, then broiled until lightly browned - Garnished with fresh chopped chives ABBREVIATION: LOB MAC |
|
|
|
Grilled Asparagus |
Asparagus - Tossed in french fry seasoning (kosher salt, black pepper, dry mustard, pure olive oil) then grilled - Served with a linen covering the asparagus to keep warm, with a spoon and fork - Served with a side of hollandaise sauce ABBREVIATION: ASPARAGUS |
|
|
|
Fire-Roasted Corn |
Fresh Yellow Corn - Cut fresh from the cob and tossed with diced green pepper and red bell peppers, sea salt and black pepper. - Sauteed in butter and Salsa Verde sauce ( green salsa which is made with tomatillos or husked tart/tangy central american cuisine staple items, chopped jalpenos, fresh chopped cilantro, diced yellow onion, sea salt and honey) - Sprinkled with Fresh, chopped parsley ABBREVIATION: CORN |
|
|
|
Pan-Roasted Cremini Mushrooms |
Cremini mushrooms - Roasted with Sea Salt, ground black pepper, chopped garlic, chopped THYME and pure olive oil - Sauteed in butter and VEAL demi-glace - Sprinkled with fresh, chopped parsley **Server to use Serving Linen to prevent fingerprints on handle ****NOT VEGETARIAN because of VEAL Demi glace**** ABBREVIATION: CREMINI |
|
|
|
White Chocolate Bread Pudding |
White CHocolate Bread Pudding - Cubed Pullman (white) bread, soaked in custard (eggs, milk, vanilla, butter, sugar and white chocolate chips) +Tia Maria Creme Anglaise Sweet cream and Tia MAria (coffee) Liqueur plate garnished with 3 coffee Beans + Grand Marnier Creme Anglaise Sweet cream and Grand Marnier ( orange ) liqueur Plate is garnished with 1 orange slice + Chambord Creme Anglaise Sweet Cream and Chambord ( raspberry) Liqueur Plate is garnished with 1 raspberry, UPSIDE DOWN + Frangelico Creme Anglaise Sweet Cream and Frangelico (hazelnut) Liqueur Plate is garnished with 1 pecan half ABBREVIATION: WTE BR PUDD |
|
|
|
Chocolate Duo |
Chocolate Molten cake >Served over sweet cream - Topped with fresh berries - Accompanied by Chocolate Mousse made with chocolate, sugar, egg yolks, and heavy cream then topped with Whip Cream - Plate is drizzled with raspberry sauce ABBREVIATION: CHOC DUO |
|
