Wednesday, August 20, 2014
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A diet menu at a steakhouse

David Ralic had gastric bypass surgery. Now he's serving a portion-controlled menu.

A diet menu at a steakhouse

One downside of being in the restaurant business is being around food all the time.

In the year that he's owned Ralic's Steakhouse (26 S. Haddon Ave. in Haddonfield), David Ralic gained 40 pounds, maxing out at 420 pounds. Several weeks ago, he had a vertical sleeve gastrectomy, which means his stomach - once the size of a melon - has shrunk to the size of a banana.

He's introduced a small, heathful, portion-controlled menu with the help of bariatric nutritionist Cheri Leahy and his surgeon, Marc Neff.

Here’s Ralic’s “Weight Is Over” menu. All items are offered with complimentary unsweetened iced tea:



$4 - 1 oz Crab Cake with Avocado Tomato Chutney

$5 – 2 oz Scallop with Celeriac Puree


$13 - 4 oz Pan Seared Salmon with Carrot, Ginger Puree and Sauteed Spinach

$15 - 3 oz Filet Tip with Cranberry Goat Cheese Quinoa and Sauteed Kale

$9 - 4 oz Pan Seared Chicken Breast with Sweet Potato Smash and Sauteed Swiss Chard


$3 Assorted Sugar Free Desserts

Michael Klein
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at

Michael Klein
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