Ruby Tuesday adds seafood to menu

By

SeafoodSource staff

Published on
November 8, 2009

Ruby Tuesday on Monday debuted an expanded menu of more than 27 new items, including numerous seafood offerings.

The Maryville, Tenn.-based casual chain’s new seafood entrées include Salmon Florentine, Lobster New Orleans, Crispy Shrimp Sampler, Lobster Carbonara, Steak & Lobster Mac ‘n Cheese and Crab Cake Dinner. Salmon Spinach Salad and Avocado Shrimp Salad are among its new salad entrées.

The company said the new menu is a reflection of its customers’ changing preferences and displays its commitment to quality, freshness, variety and value.

“What sets Ruby Tuesday apart is the quality of our seafood,” said Peter Glander, the company’s executive chef. “For example, we only use North Atlantic lobster tails and premium jumbo lump crab meat.”

“Our guests are able to enjoy a premium crab cake entrée at an affordable price,” added Kimberly Grant, the company’s executive VP. Ruby Tuesday is one of the world’s largest buyers of jumbo lump crab meat, she said.

The new menu is a continuation of Ruby Tuesday’s “Fresh Taste, Fresh Place” brand transformation.

Ruby Tuesday operates 670 restaurants in 46 U.S. states, the District of Columbia, Guam and 13 foreign countries.

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