Broiled, seasoned beef tips served over braised cabbage and accented with sesame seeds and sliced green onions.
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Lightly fried and tossed with a sweet and spicy thai chili sauce.
Seasoned beef tenderloin tips, broiled and served over crisp wedges of iceberg lettuce. Topped with balsamic vinaigrette dressing and crumbled blue cheese.
Ahi tuna coated with mustard, cracked black pepper and sesame seeds, seared and served atop a bed of mixed greens. Tossed in a sesame-vinaigrette dressing and accented with blue cheese, diced apples and sundried tomatoes.
Grilled chicken, cheddar cheese, avocado, bacon, crumbled blue cheese, tomatoes and chopped egg served over a bed of mixed greens and topped with crispy red onions.
Sliced breast of chicken, grilled or blackened with cajun spices, and served warm over caesar salad. Available as a wrap upon request.
Cilantro-marinated tenderloin tips, corn salsa, avocado, grape tomatoes and fried onions tossed with spring greens in our house vinaigrette and topped with a chipotle drizzle. Available as a wrap upon request.
Two jumbo lump crab cakes served with sizzling lemon butter and sauteed fresh vegetables.
Broiled and served with lemon, butter, parsley and sauteed fresh vegetables.
Lightly blackened breast of chicken, grilled and topped with a tomato-onion bruschetta and a balsamic reduction drizzle. Served over sauteed spring vegetables.
Jumbo shrimp sauteed in ruth's signature barbecue butter and accented with bacon and green onions. Served over jalapeno-cheese grits cakes.
Jumbo sea scallops, seasoned with blackening spices and seared. Served over a corn succotash and topped with a chipotle-mayonnaise sauce.
Linguini tossed with garlic butter and served with lightly blackened jumbo shrimp, asparagus and grape tomatoes. Topped with shaved parmesan cheese.
Tender, teriyaki-glazed beef tenderloin and jumbo shrimp with mushrooms and grilled asparagus. Served over a bed of sauteed bell peppers and onions.
Broiled expertly to a melt-in-your-mouth tenderness. Served with lyonnaise potatoes.
This usda prime cut is richly marbled for peak flavor. Served with lyonnaise potatoes.
A favorite of many steak connoisseurs, the strip boasts a full-bodied texture and is slightly firmer than the ribeye. Served with lyonnaise potatoes.
Jumbo shrimp flash-fried and served on a french bread baguette with shredded lettuce and tomato. Ruth's signature Remoulade sauce completes this luncheon favorite.
Boneless chicken breast, grilled, sliced and topped with swiss cheese, avocado, lettuce, tomato, bacon and mayonnaise on toasted wheat bread.
Crispy strips of fried whitefish in soft taco shells with citrus-slaw, diced red and green bell pepper, and a sweet and spicy chipotle sauce.
Grilled salmon layered between toasted wheat bread with bacon, lettuce, tomato, onion and Ruth's signature remoulade sauce.
A 10-ounce burger, grilled to your liking, topped with cheddar cheese, barbecue-sauce studded pulled pork and a fried onion ring.
Ground sirloin, grilled to your liking, and topped with your choice of provolone, cheddar, swiss or blue cheese.
A trio of our favorite slider sandwiches: a jumbo lump crab cake with house Remoulade sauce, a Kobe beef slider with horseradish cream, and a fried shrimp slider with a chipotle-aioli sauce.
Chilled jumbo shrimp with your choice of our classic creole remoulade sauce or spicy new orleans style cocktail sauce
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Colossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce
Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Two jumbo lump crab cakes served sizzling with lemon butter
Jumbo shrimp sauteed new orleans style in reduced white wine, butter, garlic and spices.
Lightly fried and tossed with a sweet and spicy thai chili sauce
Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sauteed baby spinach and a white demi-glace.
Iceberg, arugula and baby lettuces with grape tomatoes, garlic croutons and red onions
Mixed greens with roasted corn, dried cherries, bacon and tomatoes in a white balsamic vinaigrette. Topped with goat cheese and cajun pecans.
A sliced beefsteak tomato and sliced red onions served on a bed of field greens with vinaigrette and crumbled blue cheese.
A crisp wedge of iceberg lettuce on field greens with bacon, crumbled blue cheese and your choice of dressing.
Fresh crisp romaine hearts tossed with romano cheese and a creamy caesar dressing. Topped with parmesan-black pepper crisps
Julienne iceberg lettuce, spinach, and radicchio tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese and lemon basil dressing. Served with grape tomatoes and topped with crispy fried onions.
A sliced beefsteak tomato layered with fresh buffalo mozzarella cheese, accented with fresh basil and topped with balsamic vinaigrette
Blue cheese, roasted garlic and a touch of breadcrumbs.
Colossal lump crabmeat, asparagus and bearnaise sauce.
Steamed or fried.
The aristocrat of cold water fish. Available broiled or seasoned with cajun spices.
A 4 oz. filet, a smaller portion of our oven-roasted chicken breast stuffed with garlic herb cheese and one homemade jumbo lump crab cake.
Create the perfect vegetarian entree by choosing three of your favorite ruth's chris side items.
Oven-roasted double chicken breast stuffed with garlic-herb cheese and served with lemon butter.
Jumbo shrimp sauteed in ruth's signature barbecue butter and accented with crumbled bacon and green onions. Served over jalapeno-cheese grits cakes.
Fresh whole maine lobster, 2.5 pounds and up, served with fresh lemon squeeze and drawn butter.
The most tender cut of corn-fed Midwestern beef. Broiled expertly to melt in your mouth.
A smaller, but equally tender filet.
Two 4 oz. medallions of our filet topped with jumbo shrimp that have been dusted with cajun spices.
Cut from the short loin, this bone-in classic is the essence of usda prime.
Three chops, cut extra thick. Full-flavored and naturally tender.
An outstanding example of usda prime. Well marbled for peak flavor, deliciously juicy.
A larger bone-in version of our famous ribeye. Well marbled and flavorful.
A favorite of many steak connoisseurs. This usda prime cut has a full-bodied texture that is slightly firmer than a ribeye.
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Center-cut chop, extra fine grained and flavorful. Served with sliced cinnamon apples.
Served with a hint of roasted garlic.
Served sauteed with onions.
A one-pounder, loaded.
Served with pecan crust.
Served extra thin and crispy.
Classic cut french fries.
Sliced Idaho potatoes with a three cheese sauce.
Sauteed with a hint of butter.
Steamed and served au gratin in cheese sauce topped with melted sharp cheddar.
Caramelized with a touch of sugar.
A Ruth's favorite, chopped spinach in a new orleans style cream sauce.
Our creamed spinach, served au gratin in a cheese sauce topped with melted swiss & sharp cheddar.
Sauteed with butter.
Served with hollandaise.
Granny smith apples baked in a flaky pastry with streusel crust. Served with vanilla ice cream.
Creamy homemade cheesecake served with fresh berries.
The classic creole egg custard, topped with fresh berries.
Light and airy on a chocolate cookie crust.
Our definitive version of a traditional new orleans favorite
Chocolate and espresso blended together in a rich, irresistible temptation.
Menu for Ruth's Chris Steak House provided by Allmenus.com
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