Barbecued Shrimp Sauteed in white wine, butter, garlic and spices.
Seared Ahi Tuna Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Steak House Salad Assorted lettuces with cherry tomatoes, garlic croutons and red onions.
Caesar Salad Topped with shaved Parmesan cheese and sprinkled with fresh ground pepper.
Louisiana Seafood Gumbo
Onion Soup au Gratin
Lobster Bisque
Salads
Grilled Chicken Caesar Salad Grilled marinated chicken atop our Caesar Salad.
Chilled Shellfish Salad Jumbo shrimp and jumbo lump crabmeat tossed with fresh lemon and olive oil served on a bed of mixed greens, tomatoes and diced peppers.
Ruth’s Jumbo Shrimp Chop Salad Jumbo shrimp served with our signature Ruth's Chop Salad.
Seared Ahi Tuna Salad Fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened Ahi tuna.
Entrees
Petite Filet An 8-ounce thick cut of the most tender corn-fed Midwestern beef.
New York Strip A 12-ounce USDA Prime cut.
Classic Mixed Grill Filet, marinated chicken breast and your choice of pork chop or Andouille sausage.
DINNER
Appetizers & Soups
Calamari Our calamari is lightly fried and tossed with a sweet and spicy Asian chili sauce.
Crabtini Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass.
Barbecued Shrimp Sautéed New Orleans style in reduced white wine, butter, garlic and spices.
Shrimp Remoulade/Shrimp Cocktail Jumbo shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans homestyle cocktail sauce.
Mushrooms Stuffed with Crabmeat Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.
Seared Ahi Tuna Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Sizzlin Blue Crab Cakes Two jumbo lump crab cakes with sizzling lemon butter.
Veal Osso Buco Ravioli Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed baby spinach and a white wine demi-glace.
Tempura Onion Rings With a honey Thai sauce
Lobster Bisque
Salads & Sides
Sliced Tomato and Onion A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles.
Steak House Salad Iceberg, Romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions.
Caesar Fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with shaved parmesan cheese and fresh ground black pepper.
Ruth's Jumbo Chop Salad 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.
Harvest Salad Mixed greens with roasted corn, dried cherries, crispy bacon and tomatoes in a white balsamic vinaigrette, topped with goat cheese and Cajun pecans.
Lettuce Wedge A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.
Potatoes
Mashed With a hint of roasted garlic
Baked A one-pounder, loaded
Au Gratin Idaho sliced potatoes with a three cheese sauce
French Fries Classic cut
Shoestring Extra thin and crispy (pommes frites style)
Lyonnaise Sautéed with onions
Sweet Potato Casserole With pecan crust
Vegetables
Sautéed Mushrooms Sautéed with butter
Tempura Onion Rings With a honey Thai sauce
Broiled Tomatoes Caramelized with a touch of sugar
Broccoli Au Gratin Steamed Au Gratin, served in cheese sauce topped with melted sharp cheddar
Baby Spinach Sautéed with a hint of butter
Creamed Spinach Creamed spinach topped with melted sharp cheddar
Spinach Au Gratin Classic New Orleans version au gratin
Fresh Asparagus With hollandaise
Signature Steaks
Filet The most tender cut of corn-fed Midwestern beef.
Petite Filet A smaller, but equally tender filet.
Ribeye An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
Cowboy Ribeye A huge bone-in version of this USDA Prime cut.
New York Strip This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.
Porterhouse for Two This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
T-Bone A full-flavored, classic cut of Prime beef.
Entrees
Barbecued Shrimp Sautéed New Orleans style in reduced white wine, butter, garlic and spices served on a bed of garlic mashed potatoes
Petite Filet and Shrimp Two 4-ounce medallions of our filet topped with jumbo shrimp.
Lamb Chops Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful.
Stuffed Chicken Breast Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Fresh Lobster Fresh whole Maine lobster, ranging from 2.5 to 5 pounds.
Market Fresh Seafood Selection Your server will describe the seafood our Chef has selected for today.
Cold Water Lobster Tail With blackening spice and topped with lemon and drizzled butter.
Personalized Potato & Vegetable Selection Create the perfect vegetarian entrée by choosing three of your favorite Ruth's Chris side items.
DESSERT
Caramelized Banana Cream Pie Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas.
Warm Apple Crumb Tart Granny Smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream.
Cheesecake Creamy homemade cheesecake served with fresh berries.
Bread Pudding with Whiskey Sauce Our definitive version of a traditional New Orleans favorite.
Chocolate Sin Cake Chocolate and espresso
Crème Brûlée The classic Creole egg custard, topped with fresh berries and mint.
Fresh Seasonal Berries with Sweet Cream Sauce A celebration of natural flavors. Simple and simply sensational.
Ice Cream or Sorbet Super premium ice cream or sorbet
MENU DISCLAIMER Menu items and prices are subject to change.
