Wednesday, 11 November 2009 21:58

Ruby Tuesday debuts a new trendsetting menu, with more than 27 brand new items, including an expanded selection of quesadillas, entree salads, and lobster entrees, as well as classic favorites like Ruby Minis, handcrafted burgers and fork-tender ribs. The company says its new menu is a reflection of the changing preferences of Ruby Tuesday's customers and clearly displays its commitment to quality, freshness, variety, and value. Sandy Beall, the founder and CEO of Ruby Tuesday, says.

One of the biggest changes to Ruby Tuesday's menu is the wide variety of seafood entrees. Among the more than 14 premium seafood selections, one of the most popular items has been the New Orleans Seafood. Peter Glander, Ruby Tuesday's executive chef expects guests will be drawn to new menu additions like Salmon Florentine and Lobster Carbonara, as well as the value-priced Steak and Lobster entree. "What sets Ruby Tuesday apart is the quality of our seafood," says Glander. "For example, we only use North Atlantic lobster tails and premium jumbo lump crab meat."

One of the longest running values at Ruby Tuesday has been its Fresh Garden Bar, a signature since the founding of the brand. It remains on the new menu, but for people who want a salad as their entree, there are now more choices. The fresh, new offerings include the Asian Salmon Spinach Salad, Sante Fe Chicken Salad, Avocado Shrimp Salad, and the Southwestern Beef Salad.

The new menu is now available in all of the restaurants across the U.S., and a complete list of items is available online at www.RubyTuesday.com.

Also here are more Ruby Tuesday Coupons and Ruby Tuesday Gift Card Savings