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Ruby Tuesday New Menu

Ruby Tuesday Executive Chef Peter Glander, left, explains the presentation of the salmon cakes dish with a side of asparagus and mashed potatoes as media representatives, from left, Carly Harrington, News Sentinel, Tearsa Smith, WATE-TV, and Sherri Gardner Howell, Blount Today, listen.

Photo by Leslie Karnowski

Ruby Tuesday Executive Chef Peter Glander, left, explains the presentation of the salmon cakes dish with a side of asparagus and mashed potatoes as media representatives, from left, Carly Harrington, News Sentinel, Tearsa Smith, WATE-TV, and Sherri Gardner Howell, Blount Today, listen.

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  • Fresh items on the Garden Bar reflect Ruby Tuesday’s desire to put more “garden” on the “garden bar.'
  • Jim Damanic, vice president of training and development for Ruby Tuesday, shares a few thoughts with media gathered to see the company’s new menu choices.
  • Ruby Tuesday Executive Chef Peter Glander gestures while explaining the company’s new commitment to freshness and variety.
  • WATE-TV reporter Tearsa Smith looks over the new menu Ruby Tuesday introduced on Aug. 24.
  • Ruby Tuesday Executive Chef Peter Glander explains different aspects of the items now offered on the new Fit & Trim portion of the restaurant’s new menu.
  • WBIR-TV anchor and Live at Five at Four reporter Russell Biven checks out the selection of items on the new Ruby Tuesday menu.
  • Sous Chef Jeremy Ouart pulls garlic cheese biscuits out of the oven in the test kitchen at the Ruby Tuesday corporate office in Maryville.
  • Sherri Gardner Howell, publisher of Blount Today, shows off the dish she prepared under the direction of Executive Chef Peter Glander in the test kitchen at the Ruby Tuesday corporate office in Maryville.
  • Ruby Tuesday Executive Chef Peter Glander, left, explains the presentation of the salmon cakes dish with a side of asparagus and mashed potatoes as media representatives, from left, Carly Harrington, News Sentinel, Tearsa Smith, WATE-TV, and Sherri Gardner Howell, Blount Today, listen.

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