Broiled, seasoned beef tips served over braised cabbage and accented with sesame seeds and sliced green onions.
Mushrooms Stuffed with Crabmeat
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Lightly fried and tossed with a sweet and spicy Thai chili sauce.
Our salad dressings are made fresh daily using our exclusive recipes: Blue Cheese, Remoulade, Thousand Island, Creamy Lemon Basil, Balsamic Vinaigrette and Ranch
Black and Blue Salad*
Seasoned beef tenderloin tips, broiled and served over crisp wedges of iceberg lettuce. Topped with balsamic vinaigrette dressing and crumbled blue cheese.
Grilled Tuna Salad*
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.
Ruth's Cobb Salad
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.
Chicken Caesar Salad
Sliced breast of chicken, grilled or blackened with Cajun spices, and served warm over Caesar salad. (Available as a wrap upon request.)
Southwest Steak Salad*
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.)
Served with your choice of julienne french fries, fried onion rings or vinaigrette coleslaw.
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.
Chicken & Avocado Club
Boneless chicken breast, grilled, sliced and topped with swiss cheese, avocado, lettuce, tomato, bacon and mayonnaise on toasted wheat bread.
Crispy Fish Tacos
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.
Barbecue Smokehouse Cheeseburger*
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.
Add a Luncheon Salad or Caesar Salad to any entree for $2.75.
Sizzling Blue Crab Cakes
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.
Shrimp and Grits
Jumbo shrimp sauteed in Ruth's signature barbecue butter and accented with bacon and green onions. Served over jalapeno-cheese grits cakes.
Seared Sea Scallops*
Jumbo sea scallops, seasoned with blackening spices and seared. Served over a corn succotash and topped with a chipotle-mayonnaise sauce.
Linguini and Shrimp
Linguini tossed with garlic butter and served with lightly blackened jumbo shrimp, asparagus and grape tomatoes. Topped with shaved parmesan cheese.
Brochette of Beef and Shrimp*
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.
New York Strip*
A favorite of many steak connoisseurs, the strip boasts a full-bodied texture and is slightly firmer than the ribeye. Served with lyonnaise potatoes.
Vegetables & Potatoes
Sauteed Fresh Vegetables
Sauteed Fresh Spinach
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Shrimp Cocktail / Shrimp Remoulade
Chilled jumbo shrimp, choice of our classic creole remoulade sauce or new orleans-style cocktail sauce.
Mushrooms Stuffed with Crabmeat
broiled, topped with romano cheese.
Lump crabmeat and house vinaigrette with creole remoulade sauce.
Seared Ahi Tuna
Complemented by a spirited sauce with hints of ginger, mustard and beer.
Sizzling Blue Crab Cakes
Two jumbo lump crab cakes served sizzling with lemon butter.
Large shrimp sauteed new orleans style in reduced white wine, butter, garlic and spices.
Lightly fried, with a sweet and spicy asian chili sauce.
Veal Osso Buco Ravioli
saffron-infused pasta served with sauteed baby spinach and a white demi-glace.
Spicy Lobster Bites
Lightly fried, tossed in a spicy cream sauce and served with cucumber salad.
Salads & Soups
All of our dressings are made fresh, using our exclusive recipes. Choose from: Blue Cheese, Remoulade, Thousand Island, Balsamic Vinaigrette, Creamy Lemon Basil, Ranch and Vinaigrette.
Louisiana Seafood Gumbo
Steak House Salad
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.
Sliced Tomato and Onion
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.
Ruth's Chop Salad
A Ruth's Chris original. 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.
Vine Ripe Tomato and Buffalo Mozzarella Salad
A sliced beefsteak tomato layered with fresh buffalo mozzarella cheese, accented with fresh basil and topped with balsamic vinaigrette.
Signature Steaks & Chops
About Your Steak: Ruth's Chris specializes in the finest custom-aged Midwestern beef. We broil it exactly the way you like it at 1800 degrees to lock in the corn-fed flavor. Then we serve your steak sizzling on a heated plate so that it stays hot throughout your meal. Our steaks are served sizzling in butter specify extra butter or none.
12oz tender cut of corn-fed Midwestern beef, broiled expertly to melt in your mouth.
8oz equally tender filet.
Tournedos and Shrimp
Two 4 oz. medallions of our filet topped with large shrimp that have been dusted with Cajun spices.
24oz full-flavored USDA Prime cut.
Three chops, cut extra thick.
16oz USDA Prime, well marbled for peak flavor and deliciously juicy.
22oz bone-in well marbled USDA Prime.
New York Strip
16oz USDA Prime cut with a full-bodied texture. A favorite of many steak connoisseurs.
Porterhouse for Two
40oz USDA Prime combining the rich flavor of a strip with the tenderness of a filet.
Center-cut chop, fine-grained and flavorful, served with sliced cinnamon apples.
Seafood & Specialty Entrees
Available broiled or seasoned with Cajun spices.
4 oz. filet, a demi portion of our stuffed chicken breast and one jumbo lump crab cake.
choose three of your favorite potato or vegetable sides to build your entree.
Stuffed Chicken Breast
Oven roasted double chicken breast, garlic-herb cheese and lemon butter.
Shrimp & Grits
Large shrimp sauteed in reduced white wine, butter, garlic and spices; served over jalapeno-cheese grits cakes.
Fresh whole Maine lobster, 2.5 pounds and up; priced per pound.
with a hint of roasted garlic.
sauteed with onions.
A one-pounder, loaded.
Sweet Potato Casserole
with a pecan crust.
Extra thin and crispy.
Classic cut french fries.
Sliced Idaho potatoes with a three cheese sauce.
Sauteed Baby Spinach
Sautéed with a hint of butter.
Broccoli Au Gratin
Steamed and served au Gratin in cheese sauce topped with melted sharp cheddar.
French Fried Onion Rings
Caramelized with a touch of sugar.
A Ruth's favorite, chopped spinach in a New Orleans style cream sauce.
Spinach Au Gratin
Our Creamed Spinach, served au gratin in a cheese sauce topped with melted swiss & sharp cheddar.
Sauteed with butter.
Served with hollandaise.
Blue Cheese Crust
add blue cheese, roasted garlic and a touch of bread crumbs to any steak.
Bearnaise or Hollandaise Sauces
add lump crabmeat, asparagus and béarnaise sauce to any entree.
Steamed or fried, added to any entree.
add six additional large shrimp to any entree.
Steak House Salad
Apple, Walnut & Blue Cheese Salad
Chicken & Andouille Sausage Gumbo
3-course pricing with one of the entrees above $43.95, 3-course pricing with one of the entrees above $53.95.
Seared Jumbo Sea Scallops*
Stuffed Chicken Breast
6 Oz. Filet & Shrimp*
Chilean Sea Bass with Citrus-Thyme Butter*
14 oz. Veal Rib Chop*
12 Oz. Ribeye*, 16 Oz. Ribeye*
12 Oz. Filet*
Garlic Mashed Potatoes
Green Beans with Roasted Garlic
Creamed Spinach Sauteed Mushrooms
Rainbow Heirloom Carrots with Honey-Butter
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions