Ruth's Chris Steak House

Our calamari is lightly fried and tossed with a sweet and spicy asian chili sauce.

Sauteed new orleans style in reduced white wine, butter, garlic and spices.

Colossal lump crabmeat tossed in our house vinaigrette and served with our classic cerole remoulade sauce in a chilled martini glass.

Jumbo shrimp dressed with chocie of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce.

Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romaino cheese.

Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.

Two jumbo lump crab cakes with sizzling lemon butter.

Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sauteed baby spinach and a white wine demi-glace.

Lightly fried and tossed in a spicy cream sauce.

A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles.

Iceberg, romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions.

Fresh crisp romaine hearts tossed with romano cheese and a ceamy caesar dressing. Topped with shaved parmesan cheese and fresh ground black pepper.

A ruth's chris original. Julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions.

Mixed greens with roasted corn, dried cherries, crispy bacon and tomatoes in a white balsamic vinaigrette, topped with goat cheese and cajun pecans.

A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and choice of dressing.

Sauteed new orleans style in reduced white wine, butter, garlic and spices served on a bed of garlic mashed potatoes.

Two 4-ounce medallions of our filet topped with jumbo shrimp.

Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful.

Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.

Fresh whole maine lobster, ranging from 2.5 to 5 pounds.

With blackening spice and topped with lemon and drizzled butter.

Creat the perfect vegetarian entree by choosing three of favorite ruth's chris side items.

Server will describe the seafood our chef has selected for today.

The most tender cut of corn-fed midwestern beef.

A smaller, but equally tender filet.

An outstanding example of usda prime at its best. Well marbled for peak flavor, deliciously juicy.

A huge bone-in version of this usda prime cut.

A full flavored classic cut of prime beef.

This usda prime cut has a full-bodied texture this is slightly firmer than a rib eye.

This usda prime cut combines the rich flavor of a strip with the tenderness of a filet.

Sauteed with butter.

With a honey thai sauce.

Caramelized with a touch of sugar.

Our creamed spinach, served au gratin in a cheese sauce topped with melted swiss & sharp cheddar.

Steamed and served au gratin in cheese sauce topped with melted sharp cheddar.

A one-pounder, loaded.

Sauteed with a hint of butter.

Fresh asparagus with hollandaise.

With a hint of roasted garlic.

Extra thin and cripsy (pommes frites style.)

Sauteed with onions.

Wtih pecan crust.

idaho sliced potatoes with a three cheese sauce.

A ruth's favorite, chopped spinach in a new orleans style cream sauce.

Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas.

Granny smith apples baked in a flaky pastry with streausel crust and vanilla bean ice cream.

Creamy homemade cheesecake served with fresh berries.

Our definitive version of a traditional new orleans favorite.

Chocolate and espresso.

The classic cerole egg custard, topped with fresh berries and mint.

Super premium ice cream or sorbet.