RUBY JACK'S Steakhouse & Bar

This gorgeous platter is often ordered by guests before a special dinner. Two special sauces enhance the deliciousness of fresh lobster and oysters, house-smoked salmon, and New Caledonian angel prawn.

This T-bone steak is made from long-term grain-fed Black Angus beef and includes sirloin and filet. The meat is aged, so the umami flavor is concentrated. The portions are large enough to be shared by two or three people.

You can choose one of three types or an assortment of three types. Each meat is tender and perfectly balanced with the marbling. The wasabi enhances the flavor of the meat. The photo shows a la carte (single item) sizes. The price varies depending on the production area.