Ruth’s Chris Steak House

GF menu available upon request.

Appetizers

• seared ahi-tuna (request w/o sauce)
• seafood tower: Maine lobster, king crab legs and knuckles, colossal lump crab meat and jumbo cocktail shrimp with cocktail sauce, remoulade or sriracha lime seafood sauce
• shrimp cocktail: jumbo shrimp with your choice of creole remoulade sauce or a New Orleans-style cocktail sauce
• crab stick: colossal blue crab peaks atop a mild medley of avocado

Salads

• Caesar salad (request w/o croutons)
• Ruth’s chop salad with iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, dressed in a lemon basil dressing (request w/o croutons, bleu cheese, crispy onions)
• lettuce wedge salad with crisp wedge of iceberg lettuce atop field greens, topped with bacon (request w/o bleu cheese)
• fresh mozzarella & heirloom tomato salad
• harvest salad with mixed greens, roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese, Cajun pecans, white balsamic vinaigrette (request w/o crispy onions)

Salad Dressings

• House Vinaigrette
• Caesar
• Balsamic Vinaigrette
• Lemon Basil
• Bleu Cheese
• Ranch
• Thousand Island
• White Balsamic
• Citrus Champagne Vinaigrette
• White Truffle Vinaigrette

Steaks & Chops

• petite filet & shrimp: two 4-ounce medallions of tender filet topped with three large shrimp
• cowboy ribeye: 22 ounces of perfectly marbled and generously flavored bone-in cut
• T-bone: tender filet and hearty New York Strip combined into one 24-ounce USDA Prime cut
• porterhouse for two: 40 ounces of prime beef with the rich flavor of a strip & the tenderness of a filet
• petite ribeye: a smaller, 12-ounce Ribeye that’s equally juicy and well-marbled for peak flavor
• ribeye: USDA Prime 16 oz. cut, well marbled for peak flavor, deliciously juicy
• NY strip: a 16-ounce full-flavored USDA Prime cut, with a slightly firmer texture than a ribeye
• petite filet: a smaller 8-ounce cut, but equally tender and delicious
• filet: 11 ounces of most tender cut of lean, midwestern beef
• lamb chops: three chops cut extra thick that are marinated overnight and broiled to perfection
• tomahawk ribeye: 40-ounces of USDA Prime bone-in Ribeye broiled to perfection and hand-cut tableside
• bone-in filet: a 16-ounce cut with a blend of marbling and mellowness near the bone
• bone-in NY strip: 19 ounces of sheer perfection—full-bodied and full of flavor (Ruth’s favorite cut)

Entree Complements

• 6 large shrimp
• lobster tail
• black truffle butter

Other Entrees

• vegetarian plate

Side Dishes

• roasted Brussels sprouts with bacon
• grilled asparagus & hollandaise sauce
• Cremini mushrooms
• baked potato
• French fries
• fire-roasted corn
• fresh broccoli
• Lyonnaise fingerling potatoes

Desserts

• creme brûlée topped with fresh berries and mint
• fresh seasonal berries with sweet cream
• ice cream