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Product Basics Flashcards

(79 cards)

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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
Cajun Steak Bites
6oz blackened renderloin filet bites sauteed onionss bleu cheese crumbles served with toated garlic bread
26
Childrens Menu
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
27
Hollandaise
>a very rich, creamy yellow sauce -pasteurized egg yolks, clarified butter, lemon juice, tobasco, worchestershire, salt & white pepper
28
Asian Noodle Salad
-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
29
Chilled Shellfish Salad
>Coctail shrimp & Collasol lump crab meat -fresh mixed greens, grape tomatoes, red onions, tossed with House Vinagrette
30
Bernaise
>very rich, creamy sauce -hollandaise sauce plus: tarragon, vinegar, bay leaves, thyme, & black pepper
31
Bernaise
>very rich, creamy sauce -hollandaise sauce plus: tarragon, vinegar, bay leaves, thyme, & black pepper
32
Shrimp Coctail
-4 boiled, jumbo shrimp -homemade coctail sauce or remoulade, lime wedge
33
Coctail Sauce
Ketchup, lemon juice, horseradish and worchestershire sauce
34
Remoulade Sauce
parsley, garlic, mayo, Zatarain's Creole Mustard, lemon juice, worcestershire & tobasco sauce, lime wedge
35
Mushrooms Stuffed with Crab Meat
> 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
Sizzling Blue Crab Cakes (3 ounces per crab cake)
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
Seared Ahi Tuna
>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
Seafood Towers (small) (double portions for large)
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
Ruth's Original Creamy Sriracha-Lime Sauce
Mayo, Sriracha, lime juice, sea salt, minced jalapenos, cilantro
40
BBQ Shrimp Appetizer
-4 Shrimp Sauteed in BBQ Butter Sauce, chopped green onions & white wine
41
BBQ Butter Sauce
Heavy cream, water, cornstarch, BBq Butter
42
Barbecue Butter
Black & Cayenne Pepper, paprika, salt, garlic, worcestershire, tobasco, rosemary & butter
43
Veal Osso Bucco Ravioli
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
Lobster Voodoo
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
French Onion Soup
Caramelized Onions stewed in rich beef broth thyme, salt, ground pepper, bay leaves & sherry topped with toasted crouton & browned swiss chs
46
Lobster Bisque
Rich, creamy lobster based soup with brandy finely diced lobester meat parsley
47
Ruth's Chop Salad
>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
Harvest Salad
-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
Fresh Mozzerella & Heirloom Tomato Salad
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
Bleu Cheese Dressing
Light cream, mayo & chunks fresh bleu cheese
51
Ceaser Dressing
olive oil, garlic, lemon juice, anchovies, pasteurized egg yolks, dijon mustard, red wine vinegar, dry mustard, salad herbs, salt, black & white pepper
52
Creamy Lemon Basil
Pasteurized egg yolks, canola oil, lemon juice, basil
53
Ranch
Mayo, buttermilk, & spices
54
Thousand Island
salad oil, chopped eggs, mayo, ketchup, sweet pickle relish
55
House Vinagrette
olive oil, red wine vinegar, lemon juice, dry mustard, garlic, salt, black pepper, & salad herbs
56
White Balsamic Vinagrette
Dijon Mustard, white balsamic vinegar, granulated sugar, kosher salt, white pepper & olive oil
57
Balsamic Vinagrette
balsamic vinegar, roasted garlic, dijon mustard, creole mustard, olive & canola oil
58
Balsamic Dressing
xtra virgin olive oil, balsamic vinegar, sea salt, black pepper, sugar in the raw
59
Potatoes Au Grautin
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
Housemade Potato Chips
extra thin sliced idaho potatoes fried to a golden brown topped with parsley and blackening spice
61
Julienne Potatoes (French Fries)
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
Mashed Potatoes
Fresh Idaho potatoes >whipped with cream, butter, salt, white pepper, touch of roasted garlic melted butter, chopped parsley
63
Shoestring Fries
Idaho potatoes cut into 1/8" by 1/8" strips deep fried fresh parsley, salt, black pepper, & dry mustard
64
Sweet Potato Casserole
fresh sweet potatoes whipped with sugar, salt, vanilla, eggs & butter, topped with home-made crust (pecans, light brown sugar, flour & butter
65
Hashbrowns
Shredded potatoes seasoned with salt & pepper sauteed in clarified butter to golden brown sour cream, cheese, chives, bacon
66
Lobster Mac & Cheese
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
French Fry Seasoning
Kosher Salt, black pepper, dry mustard, pure olive oil
68
Asparagus
Tossed in French Fry seasoning (Kosher salt, black pepper, dry mustard, pure olive oil) served with hollandaise
69
Pan Roasted Cremini Mushrooms
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
Creamed Spinach
Chopped Spinach cooked in a White Sauce (flour, butter, cream) seasoned with salt & white pepper
71
Fire Roasted Corn
>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
Roasted Brussel Sprouts with Bacon
Roasted with Sea Salt, fresh black pepper, bacon fat & canola oil sauteed with crispy bacon & honey butter
73
Berries with Sweet Cream
fresh seasonal berries served on a rich, vanilla sauce made with heavy cream, fresh egg yolks, sugar & vanilla, mint sprig
74
White Chocolate Bread Pudding
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
Cheesecake with Seasonal Berries
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
Creme Brule
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
Carrot Cake
3 layer thick, cream cheese icing no raisins baked w/ pineapple for flavor walnuts drizzled w/ caramel mint sprig & cinnamon
78
Chocolate Sin Cake
a rich, flourless chocolate cake -chocolate, butter, eggs, sugar, vanilla, espresso -topped with chocolate ganache, served on rasberry sauce ganache:chocolate cream
79
Vodka
-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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