Oven-roasted free-range double chicken breast, garlic herb cheese, lemon butter.

3 jumbo lump crab cakes with sizzling lemon butter.

Pan-roasted, citrus-coconut butter, sweet potato, and pineapple hash.

Large shrimp sauteed in reduced white wine butter, garlic and spices on a bed of roasted garlic mashed potatoes.

Idaho sliced potatoes with a 3 cheese sauce.

1 lb, fully loaded.

Comes with a hint of roasted garlic.

Classic cut.

Caramelized onions, fresh thyme, garlic butter.

Extra thin and crispy.

Comes with pecan crust.

Tender lobster, 3 cheese blend, mild green chiles.

A Ruth's classic.

Bacon, honey butter.

Hollandaise sauce.

Hand-cut fresh from the cob, diced jalapeno.

Pan-roasted, fresh thyme.

Simply steamed.

USDA prime, full-bodied 16 oz cut, slightly firmer than a ribeye.

Full-flavored, 24 oz USDA prime cut.

3 extra thick chops, marinated overnight with fresh mint.

USDA prime 12 oz cut, well-marbled for peak flavor, deliciously juicy.

USDA prime 16 oz cut, well-marbled for peak flavor, deliciously juicy.

Tender corn-fed midwestern beef.

Equally tender 8 oz filet.

Bone-in 22 oz, USDA prime cut.

Two 4 oz medallions with large shrimp.

An incredibly tender 16 oz bone-in cut at the peak of flavor.

USDA prime, full-bodied 19 oz bone-in cut, our founder's favorite.

6 large shrimp.

Crab cake, asparagus, and bearnaise sauce.

Black truffle butter, shiitake demi-glace, honey soy glaze.

Bleu cheese, roasted garlic and a touch of panko bread crumbs.

Complemented by a spirited sauce with hints of mustard and beer.

Large shrimp sauteed in reduced white wine, butter, garlic and spices.

Broiled, topped with romano cheese.

Coldwater lobster tail, lightly fried, tossed in a spicy cream sauce, jalapeno pepper jam drizzle, tangy cucumber salad.

Maine lobster, Alaskan king crab legs, jumbo shrimp, colossal lump blue crab.

Succulent large shrimp, lightly fried, tossed in a spicy cream sauce, served with a tangy cucumber salad.

2 jumbo lump crab cakes with sizzling lemon butter.

Colossal lump blue crab, avocado, mango, cucumber.

Lightly fried with sweet and spicy Asian chili sauce.

Saffron-infused pasta with sauteed baby spinach and white wine demi-glace.

Chilled jumbo shrimp, choice of creole remoulade sauce, or New Orleans style cocktail sauce.

Fresh romaine hearts, romano cheese, creamy Caesar dressing, shaved Parmesan and fresh ground black pepper.

Crisp iceberg, field greens, bacon, bleu cheese, and choice of dressing.

Locally sourced heirloom tomatoes, fresh basil, aged balsamic glaze, extra virgin olive oil.

Our original julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing, crispy onions.

Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions.

Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, cajun pecans and crispy onions.

Roasted acorn squash, toasted pumpkin seeds.

Featuring 2 to 5-pound lobsters.

New Zealand king salmon with our chef's seasonal preparation.

Sauteed baby bok choy, mushrooms, red peppers.

8 oz filet topped with sweet red pepper and panko breadcrumb crust.

Tender lobster, 3 cheese blend, mild green-chiles.

Topped with golden toasted romano cheese.

11 oz filet, 12 oz ribeye or 16 oz ribeye for additional charge.

Stuffed chicken breast and barbecued shrimp.