APPETIZERS - Grand Hyatt San Antonio
Transcription
APPETIZERS - Grand Hyatt San Antonio
APPETIZERS Calamari 17 Our calamari is lightly fried and tossed with a sweet and spicy Thai chili sauce. * Shrimp Remoulade/ Shrimp Cocktail 18 * Barbecued Shrimp 15 Seared Ahi Tuna** 15 14 Sizzlin’ Blue Crab Cakes 19 17 Saffron-infused pasta filled with Veal Osso Buco and fresh Mozzarella cheese. Served with sautéed baby spinach and a white wine demi-glace. Two Jumbo lump crab cakes with sizzling lemon butter. Plump shrimp dressed with your choice of our classic Creole Remoulade sauce or our spicy New Orleans homestyle cocktail sauce. Sautéed New Orleans style in reduced white wine, butter, garlic and spices. Seared rare Tuna dusted with Cajun spices and perfectly complemented by a spirited sauce with hints of ginger, mustard and beer. Veal Osso Buco Ravioli Crabtini Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole Remoulade sauce in a chilled martini glass. Mushrooms Stuffed With Crabmeat 16 Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano Cheese. Sizzlin’ Jumbo Scallops 18 Lightly blackened jumbo scallops served sizzling with parsley pesto and a touch of lemon butter. SOUPS and SALADS Dressings: *Blue Cheese, *Remoulade, Thousand Island, Creamy Lemon Basil, Ranch, Balsamic, House Vinaigrette. All made fresh, using our exclusive recipes. Lobster Bisque 12 12 Steak House Salad 10 10 Vine Ripe Tomato and Mozzarella Salad 14 Baby Spinach Salad 9 Vine Ripe Tomato and Onion 12 Lettuce Wedge 9 Ruth’s Chop Salad 12 Onion Soup Au Gratin Harvest Salad Mixed greens tossed with dried cherries, Cajun pecans, roasted corn, bacon and Goat cheese in a white Balsamic vinaigrette. Caesar Salad 9 Fresh crisp romaine tossed with Romano cheese, garlic croutons and creamy Caesar dressing. Topped with fresh shaved Parmesan cheese and sprinkled with fresh ground pepper. Fresh baby spinach tossed with sliced red onions, mushrooms and a warm bacon dressing. Topped with crisp bacon and chopped egg. A crisp wedge of iceberg lettuce on field greens topped with crumbled Blue cheese and bacon bits, with your choice of dressing. Iceberg, baby spinach and spring mix with cherry tomatoes, garlic croutons and red onions. A sliced beefsteak tomato layered with slices of Fiore di Latte Mozzarella cheese with Balsamic vinaigrette, accented with fresh basil. A sliced beefsteak tomato on field greens. Topped with sliced red onions, Balsamic vinaigrette and Blue cheese crumbles. A Ruth’s Chris original. Julienne iceberg lettuce, spinach and radicchio tossed with sliced red onions, mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, Blue cheese and lemon basil dressing. Served with cherry tomatoes and topped with crispy fried onions. ENTRÉES About your steak Ruth’s Chris specializes in the finest custom-aged Midwestern beef. We broil it exactly the way you like it at 1800° F to lock in the corn-fed flavor. Then we serve your steak sizzling on a heated plate so that it stays hot throughout your meal. Our steaks are served sizzling with a touch of butter, specify extra or none. RARE Very red, cool center. Medium Rare Medium Pink center. Red, warm center. FILET Medium Well Slightly pink center. Well Broiled throughout, no pink. PETIT FILET The most tender cut of corn-fed Midwestern beef. A smaller, but equally tender filet. 45 40 Petit Filet and shrimp New York Strip Two medallions of our filet topped with jumbo gulf shrimp dusted in Cajun spices. 45 This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye. 48 Cowboy ribeye Ribeye An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy. 48 A huge bone-in version of this USDA Prime cut. 57 PORTERHOUSE FOR TWO T-BONE This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet. A full-flavored classic cut of USDA Prime. 59 105 Lamb chops Three chops cut extra thick. They are naturally tender and flavorful. 43 P O TAT O E S * Mashed, with a hint of roasted garlic Steak Fries, tossed with fresh rosemary, roasted garlic and sun-dried tomatoes 10 10 sautéed with onions 10 Potatoes Au Gratin, 10 Sweet Potato Casserole, 10 Baked, 10 sliced potatoes in a three cheese sauce Shoestring, 10 Julienne, regular cut 10 extra thin and crispy * Lyonnaise, with a pecan and brown sugar crust a one-pounder, loaded Following the principles of our founder, Ruth Fertel, we procure only the finest custom-aged corn-fed beef available and serve only USDA Prime cuts of New York Strips, Ribeyes,T-Bones and Porterhouses. Our filet cuts are selected from the highest quality USDA Choice and above based on availability. * Traditional New Orleans favorites. Many of our recipes were developed by Ruth Fertel herself. ENTRÉES VEAL CHOP WITH SWEET AND HOT PEPPERS Veal chop marinated in oil, garlic and onions. Broiled and served sizzling with hot and sweet peppers. 45 MARKET FRESH SEAFOOD SELECTION Your server will describe the seafood our chef has selected for today. Market Price BARBECUED SHRIMP ORLEANS AHI TUNA STACK** Seared rare Tuna dusted with Cajun spices and topped with colossal lump crabmeat. Served sizzling with red pepper pesto. 36 STUFFED CHICKEN BREAST Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter. 30 Shrimp sautéed in the New Orleans style over garlic mashed potatoes. 27 Grilled Portobello Mushrooms Served on our garlic mashed potatoes, with steamed asparagus, broccoli, tomatoes and sizzling lemon butter. 23 ENTRÉE Complements LOBSTER TAIL Market Price Dusted with Cajun Spices. Shrimp Skewer 14 Six jumbo shrimp dusted with Cajun spices. Oscar Style 16 Crab cake, asparagus and Bearnaise sauce. Sauce Au Poivre 4 Brandy, pepper sauce. Blue Cheese Crust 4 Blue cheese, roasted garlic and a touch of bread crumbs. Sweet and Hot Peppers Hollandaise Sauce Béarnaise sauce 4 4 4 V E G E TA B L E S * Creamed Spinach Sautéed Mushrooms Broiled Tomatoes Fresh Broccoli Fresh Spinach 11 11 11 11 11 Broccoli Au Gratin Spinach Au Gratin French Fried Onion Rings Fresh Asparagus with Hollandaise ** Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. 11 11 11 13 The award of excellence from distinguished restaurants of north america It all started in 1965 when Ruth Fertel mortgaged her home to buy a little steak house in New Orleans called Chris Steak House. As her reputation grew, Ruth expanded and added her name to the original. That’s how the uniquely named Ruth’s Chris Steak House was born. Today, more than forty five years later, we still serve only the finest Midwestern corn-fed beef available. Your steak is cooked according to Ruth’s original recipe – in an 1800-degree oven to sear in the natural flavor and served sizzling on a 500-degree plate that keeps your steak hot and juicy to the very last bite. Following the principles of our founder, Ruth Fertel, we provide only the finest custom aged corn-fed beef available and serve only USDA Prime cuts of New York Strips, Ribeyes, T-Bones and Porterhouses. Our filet cuts are selected from the highest quality USDA Choice and above based on availability. Private Dining - Take a Tour Ask your server for a tour of our Private Dining rooms for your next meeting or special event. Private Dining is available for breakfast, lunch or dinner events of 10 – 180 guests. Cocktail receptions, bachelor dinners, bridal showers, rehearsal dinners and weddings. Treat guests to a personalized menu, handcrafted cocktails, homemade sides and dedicated staff to make your event the best in quality and service for you and your guests. Meetings Perfect for that important board meeting or client presentation. We provide custom menus and audio visual. Celebrate! Whether it’s a birthday, anniversary, graduation, retirement or any milestone, we’ll be sure to make your celebration sizzle. Catering Let Ruth’s Chris deliver the service, the expertise and of course, the flavor wherever you and your guests gather. Our catering staff look forward to helping create your perfect occasion. Prime Bar Join us in our Prime Bar for Sizzle, Swizzle & Swirl Happy Hour, Hand Crafted Cocktails and Prime Bites. Always a great place to meet. Give the Gift of Sizzle Our Gift Cards are the perfect way to say thank you, congratulations, or great job! They can be redeemed at any Ruth’s Chris Steak House nationwide. Gift cards are available by phone or online. Visit our website RuthsChrisSA.com