Ruby Tuesday launches new menu
November 9, 2009
by Eric Schroeder
MARYVILLE, TENN. — Ruby Tuesday is launching an updated menu with more than 27 new items. The company said the menu reflects changing customer preferences and a commitment to quality, freshness, variety and value.
“Ruby Tuesday has made it a priority to use fresh ingredients in a variety of dishes, like our fresh, never-frozen burgers and all-natural fresh chicken, all offered at great value,” said Kimberly Grant, executive vice president.
The new menu includes an expanded selection of quesadillas, entree salads and lobster entrees. One of the biggest changes is the wide variety of seafood entrees, and some new seafood items include Salmon Florentine and Lobster Carbonara.
The Fresh Garden Bar has been a long-running value at the restaurant, and it still remains on the menu but there are now more salad choices that include Asian Salmon Spinach Salad, Santa Fe Chicken Salad, Avocado Shrimp Salad and Southwestern Beef Salad.