Guam Diner Bytes: Ruby Tuesday's new menu items

by Ken Stewart
The Guam Food Guy

I am always one who applauds a restaurant for making improvements as well as for changing up their game. That’s what has been trending for some time at Ruby Tuesday at Guam Premier Outlets. They’ve recently launched some new exciting menu items that are labeled “Chef Inspired Selections” and I just had the opportunity to test drive some of these intriguing creations.

There are a few appetizers, however, the one I had was the Key West Coconut Shrimp ($9.99). These are described as light, crispy and being served with a special key lime sauce. There is truth in advertising – they are also tasty, with a rich toasted coconut flavor coming through each bite of the crisp panko crust every time you bite. The key lime sauce is an enhancement, with key lime being one of the more intense limes.

Since Zee’s doing the vegetarian regimen, we had the fresh guacamole dip ($11.99) made to order with ripe avocados, fresh pico de gallo, salsa and unlimited crisp tortilla chips. The first bite of this fabulous guacamole tells you all you need to know - this is wonderfully fresh! The pico de gallo, salsa, and chips all work in concert to deliver a balanced, flavor, and hearty appetizer (or meal if you are watching your calories!). I sampled on some of these and did my best to resist eating too much of this for fear of filling up!

For her main course, Zee opted for the Veggie Trio & Garden Bar ($14.99), and she chose three sides (sugar snap peas, roasted spaghetti squash, and fresh steamed broccoli). This meal allows a garden bar trip or a bowl of soup. The Roasted Spaghetti Squash has become a favorite of hers. It’s actually a deliciously easy way to enjoy any number of sauce toppings or eaten plain.

The new menu selections are quite appealing, however, I had been in a steak mood so ordered the Black Fire New York Strip ($23.99). This is a premium cut of steak and is topped with a proprietary blend of spices that are akin to a blackened steak flavor, with Cajun accents and bits of heat. I ordered it Medium Rare and it came out seared to perfection. It was tender and even seemed juicier (maybe because the spices had some influence on my palate. I had this with a fully loaded baked potato (a premium side for $1 more) and fresh grilled zucchini (another winner in my book! - these are among the tastiest I’ve had in any restaurant). Ruby likes to resonate “FRESH”!

Next on the tasting course was another “new” entree, the Hickory Bourbon Salmon - $20.99, which has a griddled salmon filet glazed with a tangy bourbon barbecue sauce. The salmon was cooked to a perfect temperature, so I was already happy but made happier by the marriage of that barbecue glaze to my salmon, especially where the sauce caramelizes. For sides I had two “Premium” sides - the sweet potato fries - they need no introduction – everyone just loves these, and the baked mac ‘n cheese, which is decadently delicious, and oozing with rich cheddar cheese!

Another new entree the chef’s dreamed up was a delightful Cajun Jambalaya Pasta ($19.99). This eye-popper is gorgeous and will have you salivating with just a few glances. It is full of seasoned shrimp, chicken and a spicy andouille sausage. This is one of my favorite sausages, and when sauteed with onions and peppers in a spicy Cajun Cream sauce, it is easy to see how this could be a personal favorite. I happened to have this as a leftover and it was more flavorful since the spices were more absorbed.

My last dish to try out wasn’t a new one but it was new to me. The Ribs & Bacon Wrapped Shrimp ($23.99)  boast a half rack of baby back ribs paired with bacon-wrapped jumbo shrimp, with both brushed with a peach bourbon barbecue sauce! That’s a flavor and taste one can easily become addicted to! I finished off the shrimp and had a couple of meaty ribs. These will be great left over! The sides accompanying this dish were steamed broccoli and onion rings, and I want to point out that Ruby’s onion rings are top of the line! They are greaseless, crisp, well-battered, and easy to bite. Zee did a little filling up on these rings too!

We really did what we intended to do at Ruby Tuesday’s – try out the new menu items that proved to be as tasty and delicious as they were promoted to be. I also need to thank our service staff for really rising to the challenge of serving us as we munched our way through these courses. Gail Sanchez and Stephen Torres are customer service ambassadors. Believe it or not, they are not exceptions at Ruby Tuesday – they are the rule!

Bon Appetit!

Ken “The Guam Food Guy” Stewart

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