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Ruth's Knowledge > Product Basics > Flashcards

Product Basics Flashcards

1
Q

Cattle Quality

A

-Angus & Hereford breeds are shipped to midwest feed lots
-steers 700 to 800lbs when they arrive at feed lots
-fed primarily corn for 150 to 180 days
-end weight of 1300 lbs
-RCSH only buy beef that meets standards from selected midwestern lots
-Fresh, never frozen
-cooked in 1800 degree broiler to lock in juices
-“The Sizzle” (Our Signature)
-steaks served sizzling on 500 degree plates
-Steaks are CAREFULLY aged-beef is wet aged 24-48 days & tenderloins 14 to 18 days
-Aging creates an enzymatic change that contributes to the tenderness and intensifies flavor
-Beef is sealed in Cry-O-Vac bags to retain natural juices and is shipped refrigerated

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2
Q

Beef Quality

A

-RCSH Steaks are always USDA PRIME
-ratings based on evenly distributed marbling that makes the meat so flavorful
+marbling is the ribbons of fat thruout the beef
-ONLY 4% of all meat graded by the USDA (United States Department of Agriculture) rates prime
-Filets & Petit Filets are USDA CHOICE or USDA prime depending on availability
-Think steaks dont dry out during cooking(1800 degree broiler)

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3
Q

General

A

> All RC Steaks
-salt & pepper
-one tablespoon melted butter & fresh chopped parsley

Rare- very red, cool center

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4
Q

Ribeye

A

> 16oz
-an outstanding example of USDA Prime at its best
-most marbling of all prime cuts
-very flavorful and tender

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5
Q

Cowboy Ribeye

A

22oz Ribeye steak on the bone

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6
Q

Classic Filet

A

Thick Cut (11 ounces) of cornfed midwestern beef
most tender steak on our menu

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7
Q

Petite Filet

A

Smaller cut, 8 ounces, equally tender

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8
Q

New York Strip

A

USDA prime sirloin strip
firmer than ribeye with full bodied flavor
-12 or 16 ounces

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9
Q

TBONE

A

A Classic USDA prime cut combining full flavor with ideal tenderness
-new york strip and Filet joined by a famous T which adds flavor
-minimum diameter of filet 3/4”
-Portion is 24 ounces

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10
Q

Porterhouse for 2

A

40 ounces of USDA Prime Beef
-min eye diameter of filet is 1-1 1/2 inches
-combines the rich flavor of a new york strip with the tenderness of a filet
-served on the bone which adds flavor

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11
Q

Tomahawk Ribeye

A

-40 ounce orime bone in ribeye
MR- aprox 15 minutes
med- 20
mw- aprox 25 minutes
well- 30 minutes

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12
Q

Bone in Filet

A

-16 oz bone in filet, corn fed prime
our most tender cut

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13
Q

Bone in NY Strip

A

18-20oz
Ruth Fertel’s favorite

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14
Q

Au Poivre Sauce

A

Brandy & peppercorn sauce
-thick, beef-based sauce made from butter, heavy cream, Brandy, peppercorns, onions, rosemary, & flour. &diced peppers

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15
Q

Lobster Tails

A

6-7 ounces
blackening seasoning
touch of lemon and drizzled with butter
offer drawn butter
served with a brulee’d lemon

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16
Q

Salmon

A

7 1/2 ounce king salmon
fresh, farm raised premium quality salmon from MARLBOROUGH, NEW ZEALAND

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17
Q

Crab Cakes

A

(3) three ounce crabcakes
Crab meat, cracker meal, mayo, eggs and seasoning & baked
drizzled with lemon butter
diced peppers & parsley

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18
Q

BBQ Shrimp Entree

A

Six Jumbo Shrimp
sauteed in bbq butter sauce, chopped green onions, and white wine
bbq butter sauce-heavy cream, water, cornstarch, bbq butter
bbq butter- black & cayenne pepper, paprika, salt, garlic, worcestershire sauce, tobasco, rosemary, and butter
-served on bed of garlic mashed potatoes, covered in bbq butter

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19
Q

Garlic Crusted Sea Bass

A

salt & pepper, cooked in lemon butter
baked with garlic herbs and a touch of panko bread crumbs
served on bed of wilted spinach & roasted grape tomatoes

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20
Q

Stuffed Chicken

A

fresh double boneless breast
onion & garlic marinated, 16 ounces
garlic herb cheese (seasoned cheddar & cream cheese)
oven roasted
lemon butter & thyme

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21
Q

Lamb chops

A

3 Austrailian Lamb chops, each 6oz.
marinated in an onion, garlic marinade, broiled, salt & pepper
-1tbsp veal butter
-sprinkled with julienne mint & fresh parsley
offer mint jelly

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22
Q

Berkshire Pork Chop

A

Double Bone In 16-18 oz porkchop
garlic-onion marinade
veal butter

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23
Q

Bar Burger

A

10 oz Hamburger patty
Havarti
Julienne Romaine lettuce
Tomato
Smoked Onion Mayo
crispy onion straws
brioche bun
served with house made cajun potato chips & Ketchup

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24
Q

Oysters Rockefeller

A

-5 Oysters
Gulf of Mexico
Rockefeller onions
hollandiase
crispy bacon bits
served flaming on a bed of rock salt with 151 Rum

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25
Q

Cajun Steak Bites

A

6oz blackened renderloin filet bites
sauteed onionss
bleu cheese crumbles
served with toated garlic bread

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26
Q

Childrens Menu

A

Salmon(4oz)-salt and pepper & broiled, drizzled with butter and lemon juice
Filet (4ounce)
Kids Prime Sliders-S&p, cooked to medium unless otherwise requested, on toasted mini roll, topped with shredded cheddar upon guests request
Chicken strips-3 pieces of chicken breast (7oz) seasoned flour fried until golden brown
Half chicken- half a chicken breast stuffed or unstuffed(7oz)
Southwest Mac & cheese-elbow pasta, tossed in green-chile sauce made with heavy cream, butter, jalapeno cheddar cheese & green chiles, green chiles cannot be omitted

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27
Q

Hollandaise

A

> a very rich, creamy yellow sauce
-pasteurized egg yolks, clarified butter, lemon juice, tobasco, worchestershire, salt & white pepper

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28
Q

Asian Noodle Salad

A

-choice of 40z Filet or Ahi Tuna or without
-udon noodles
-napa cabbage
-chopped salad mix
-cucumber salad
-crushed salted peanuts
-jalapeno slices
>served with Sesame Peanut Vinagrette

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29
Q

Chilled Shellfish Salad

A

> Coctail shrimp & Collasol lump crab meat
-fresh mixed greens, grape tomatoes, red onions, tossed with House Vinagrette

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30
Q

Bernaise

A

> very rich, creamy sauce
-hollandaise sauce plus: tarragon, vinegar, bay leaves, thyme, & black pepper

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31
Q

Bernaise

A

> very rich, creamy sauce
-hollandaise sauce plus: tarragon, vinegar, bay leaves, thyme, & black pepper

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32
Q

Shrimp Coctail

A

-4 boiled, jumbo shrimp
-homemade coctail sauce or remoulade, lime wedge

33
Q

Coctail Sauce

A

Ketchup, lemon juice, horseradish and worchestershire sauce

34
Q

Remoulade Sauce

A

parsley, garlic, mayo, Zatarain’s Creole Mustard, lemon juice, worcestershire & tobasco sauce, lime wedge

35
Q

Mushrooms Stuffed with Crab Meat

A

> crab meat sauteed with butter, celery,onions, garlic, salt, white & cayenne pepper, italian bread crumbs
-4 extra large mushroom caps
-sprinkled romano cheese
-broil to light golden brown
fresh chopped parsley and melted

36
Q

Sizzling Blue Crab Cakes (3 ounces per crab cake)

A

2-three ounce crab cakes containing crab meat mixed with- cracker meal, mayo, eggs, and seasonings
-baked, drizzled with lemon butter
-sprinkled with diced peppers & parsley

37
Q

Seared Ahi Tuna

A

> 8 slices ahi tuna (4 ounce portion)
seasoned with blackening seasoning & lightly seared
served with cucumber salad, topped with pickled ginger & cilantro
mustard sauce drizzled evenly around the base of tuna (Coleman’s dry mustard, Dijon Mustard, soy sauce, & budweiser)

38
Q

Seafood Towers
(small)
(double portions for large)

A

Cooked Maine Lobster (20-24 ounces)
King Crab legs/knuckles (6ounces)
Coctail Jumbo Shrimp (4)
Colassal Lump Crab Meat ( 2 ounces)
-served over ice, sprinkled with parsley over crab meat only.
-Served with a setup of (one setup per 2 guests)- Coctail Sauce, Ruth’s Original creamy Sriracha-Lime Sauce(Mayo, sriracha sauce, lime juice, sea salt, minced jalapeno & chopped cilantro)
+serving tongs, 2 coctail forks, 2 teaspoons for sauces, lemon half

39
Q

Ruth’s Original Creamy Sriracha-Lime Sauce

A

Mayo, Sriracha, lime juice, sea salt, minced jalapenos, cilantro

40
Q

BBQ Shrimp Appetizer

A

-4 Shrimp Sauteed in BBQ Butter Sauce, chopped green onions & white wine

41
Q

BBQ Butter Sauce

A

Heavy cream, water, cornstarch, BBq Butter

42
Q

Barbecue Butter

A

Black & Cayenne Pepper, paprika, salt, garlic, worcestershire, tobasco, rosemary & butter

43
Q

Veal Osso Bucco Ravioli

A

5 Raviolis
Saffron flavored pasta shell stuffed with fresh mozzerella & shredded osso bucco
served in a sauce made of White wine, barbequed butter, & veal glace
served with sauteed spincah, sprinkled with romano cheese, garnished fresh chopped parsley
*RAVIOLI ARE COOKED IN PEANUTEOIL

44
Q

Lobster Voodoo

A

6oz Lobster lightly fried
coated in seasoned cornstarch of blackening spice
seasoned with (French Fry Seasoning)-Kosher Salt, black pepper, dry mustard, pure olive oil.
tossed in Sriracha Mayonaisse (Thai Chili Sauce, mayo, tobasco, sriracha, cayenne pepper, & sesame oil

45
Q

French Onion Soup

A

Caramelized Onions stewed in rich beef broth
thyme, salt, ground pepper, bay leaves & sherry
topped with toasted crouton & browned swiss chs

46
Q

Lobster Bisque

A

Rich, creamy lobster based soup with brandy
finely diced lobester meat
parsley

47
Q

Ruth’s Chop Salad

A

> Salad Mix (Iceberg lettuce, spinach, raddicio)
green olives, mushrooms, diced bacon, diced hard cooked eggs, red onions, hearts of palm, garlic croutons, Bleu Chz Crumbles, creamy lemon basil dressing, 3 sliced grape tomatoes, drizzle of parsley pesto, french-fried red onions.

48
Q

Harvest Salad

A

-steakhouse salad mix tossed with white balsamic vinagrette dressing, kosher salt, dried cherries, crispy onion, roasted corn, topped with bacon, cajun pecans, goat cheese, grape tomato halves

49
Q

Fresh Mozzerella & Heirloom Tomato Salad

A

6oz heirloom tomatoes
sea salt and ground black pepper, tossed in balsamic dressing (extra virgin olive oil, balsamic vinegar, sea salt, black pepper, sugar in the raw
-2oz fresh mozzerella wedges
topped with frsh julienne basil
drizzled with xtra virgin olive oil & balsamic glaze

50
Q

Bleu Cheese Dressing

A

Light cream, mayo & chunks fresh bleu cheese

51
Q

Ceaser Dressing

A

olive oil, garlic, lemon juice, anchovies, pasteurized egg yolks, dijon mustard, red wine vinegar, dry mustard, salad herbs, salt, black & white pepper

52
Q

Creamy Lemon Basil

A

Pasteurized egg yolks, canola oil, lemon juice, basil

53
Q

Ranch

A

Mayo, buttermilk, & spices

54
Q

Thousand Island

A

salad oil, chopped eggs, mayo, ketchup, sweet pickle relish

55
Q

House Vinagrette

A

olive oil, red wine vinegar, lemon juice, dry mustard, garlic, salt, black pepper, & salad herbs

56
Q

White Balsamic Vinagrette

A

Dijon Mustard, white balsamic vinegar, granulated sugar, kosher salt, white pepper & olive oil

57
Q

Balsamic Vinagrette

A

balsamic vinegar, roasted garlic, dijon mustard, creole mustard, olive & canola oil

58
Q

Balsamic Dressing

A

xtra virgin olive oil, balsamic vinegar, sea salt, black pepper, sugar in the raw

59
Q

Potatoes Au Grautin

A

Yukon Gold Potatoes
-mixed in 3-cheese cream sauce (Bleu, romano, & shaved parmesean) with salt, white pepper, & french fry seasoning
topped with mix of cheddar & swiss
*NOT a vegetarian item, sauce contains chicken base

60
Q

Housemade Potato Chips

A

extra thin sliced idaho potatoes fried to a golden brown
topped with parsley and blackening spice

61
Q

Julienne Potatoes (French Fries)

A

Idaho potatoes cut into 3/8” by 3/8” strips served with peels on
deep fried to crisp golden brown
parsley, salt, black pepper, dry mustard
2oz ramekin of ketchup

62
Q

Mashed Potatoes

A

Fresh Idaho potatoes
>whipped with cream, butter, salt, white pepper, touch of roasted garlic
melted butter, chopped parsley

63
Q

Shoestring Fries

A

Idaho potatoes cut into 1/8” by 1/8” strips deep fried
fresh parsley, salt, black pepper, & dry mustard

64
Q

Sweet Potato Casserole

A

fresh sweet potatoes
whipped with sugar, salt, vanilla, eggs & butter, topped with home-made crust (pecans, light brown sugar, flour & butter

65
Q

Hashbrowns

A

Shredded potatoes seasoned with salt & pepper
sauteed in clarified butter to golden brown
sour cream, cheese, chives, bacon

66
Q

Lobster Mac & Cheese

A

elbow pasta tossed in a Green-Chili Cheese sauce made with heavy cream, butter, jalapeno cheddar cheese & green chiles, topped with warmed lobster meat, au grautin cheese mix, then broiled until lightly golden brown

67
Q

French Fry Seasoning

A

Kosher Salt, black pepper, dry mustard, pure olive oil

68
Q

Asparagus

A

Tossed in French Fry seasoning (Kosher salt, black pepper, dry mustard, pure olive oil) served with hollandaise

69
Q

Pan Roasted Cremini Mushrooms

A

Cremini Mushrooms roasted with Sea Salt, Ground Black Pepper, chopped garlic, thyme, & olive oil.
Sauteed in butter & veal demi-glace, sprinkled with frsh chopped parsley
*use serving linen to prevent finger prints on handle
*not vegetarian because of the veal demi-glace

70
Q

Creamed Spinach

A

Chopped Spinach cooked in a White Sauce (flour, butter, cream) seasoned with salt & white pepper

71
Q

Fire Roasted Corn

A

> Fresh Yellow Corn cut fresh from the cob tossed with diced green & red bell peppers, sea salt & ground black pepper, sauteed in butter & Salsa Verde Sauce (green salsa) made with tomatillos, chopped jalapenos, cilantro, yellow onions, sea salt & honey
*(Tomatillos are known as the husk tomato & are staples in Mexican and Central American cuisines known for their tart/tangy flavor profile)
parsley

72
Q

Roasted Brussel Sprouts with Bacon

A

Roasted with Sea Salt, fresh black pepper, bacon fat & canola oil
sauteed with crispy bacon & honey butter

73
Q

Berries with Sweet Cream

A

fresh seasonal berries served on a rich, vanilla sauce made with heavy cream, fresh egg yolks, sugar & vanilla, mint sprig

74
Q

White Chocolate Bread Pudding

A

Cubed Pullman (white) bread soaked in custard (eggs, milk, vanilla, butter, sugar, & white chocolate chips)
-topped with guests choice of Liqeur Creme Anglaise
Tia Maria (coffee) 3 coffee beans
Frangelico- Hazelnut - 1 pecan half
Chambord-Rasberry
Grand Marnier- Orange

75
Q

Cheesecake with Seasonal Berries

A

Freshly baked & moist graham cracker crust
filling: cream cheese, sugar, vanilla extract, eggs, topped w/ sour cream, vanilla extract & sugar
strawberries, rasberries, blackberries, blueberries, mint sprig, drizzle rasberry sauce on plate

76
Q

Creme Brule

A

classic, rich french style vanilla custard
custard: heavy cream, sugar, egg yolks, fresh vanilla bean
top sprinkled with raw sugar
carmelized to light golden brown

77
Q

Carrot Cake

A

3 layer
thick, cream cheese icing
no raisins
baked w/ pineapple for flavor
walnuts
drizzled w/ caramel
mint sprig & cinnamon

78
Q

Chocolate Sin Cake

A

a rich, flourless chocolate cake
-chocolate, butter, eggs, sugar, vanilla, espresso
-topped with chocolate ganache, served on rasberry sauce
ganache:chocolate cream

79
Q

Vodka

A

-neutral, essentially flavorless spirit
-usually unaged, can be produced in large volume& can be distilled multiple times to refine the spirit
-humble origins in Russia & Poland from potatoes
-vodka from the U.S. usually made from grains, primarily corn & wheat

Ruth's Knowledge (5 decks)

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