Steaks & Chops
Filet*
11 Ounces Our most tender cut of lean, succulent, beef from the tenderloin, is a favorite among guests. Perfect Pairings with: Pinot Noir - Typically light- to medium-bodied, our Pinot Noir collection's variety of smooth, bright and complex wines feature flavors of strawberry, raspberry, and red or black cherry
Cowboy Ribeye*
22-ounce Bone-in Cut, Our Cowboy Ribeye is a perfectly marbled, juicy rib steak that has a rich, beefy flavor throughout. An outstanding example of USDA Prime at its best
New York Strip*
16 Ounces, A lean and full-flavored USDA Prime cut of short loin, slightly firmer than a ribeye, but tender as can be. Ruth's favorite—she ordered hers medium-rare, charred, but we'll prepare yours just the way you like it
Petite Filet & Shrimp*
Two 4-ounce Filet Medallions with Large Shrimp, Two succulent filet medallions from the tenderloin and topped with buttery large shrimp. Perfect Pairings with: Pinot Noir - Typically light- to medium-bodied, our Pinot Noir collection's variety of smooth, bright and complex wines feature flavors of strawberry, raspberry, and red or black cherr
Ribeye*
16 Ounces, A rich rib cut of USDA Prime beef that's well marbled and deliciously juicy. Perfect Pairings with: Cabernet Sauvignon - Medium to full in body, our Cabernet Sauvignons are elegant, approachable and often characterized by flavors of mulberry, currant, red cherry and dark fruit
T-Bone*
24 Ounces, A combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut. Perfect Pairings with: Syrah - Our Syrahs and Syrah blends are dark red in color and bold in character. Dark fruit and black cherry flavors play a starring role
Porterhouse for Two*
40 ounces of prime beef with the rich flavor of a strip and the tenderness of a filet
Petite Filet*
8 Ounces, A smaller, 8-ounce version of our most tender and succulent cut of tenderloin. A popular choice among guests. Perfect Pairings with: Merlot - Our Merlots are generally medium-bodied with softer tannins than Cabernet Sauvignon. Leading flavors include fresh berries, plum and chocolate
Petite Ribeye*
A smaller, 12-ounce Ribeye that's equally juicy and well-marbled for peak flavor
Lamb Chops*
Three chops cut extra thick that are marinated overnight and broiled to perfection
Specialty Cuts
Tomahawk Ribeye*
40-Ounces This USDA Prime bone-in rib steak is a cut above the rest. Broiled to perfection, then sliced and de-boned table side by one of our managers, it's an experience you'll want to share. Perfect Pairings with: Cabernet Sauvignon - Medium to full in body, our Cabernet Sauvignons are elegant, approachable and often characterized by flavors of mulberry, currant, red cherry and dark fruit
Bone-In Filet*
16 Ounces, A juicy cut of tenderloin served on the bone, brought to its peak of flavor by our masterful chefs. Perfect Pairings with: Merlot - Our Merlots are generally medium-bodied with softer tannins than Cabernet Sauvignon. Leading flavors include fresh berries, plum and chocolate
Bone-In New York Strip*
19 ounces of sheer perfection—full-bodied and full of flavor. Ruth's favorite cut
Entrée Complements
Shrimp
Six additional large shrimp dusted with blackening seasoning and broiled
Lobster Tail
Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter
Oscar Style
Jumbo lump crab cake, asparagus and homemade béarnaise sauce
Bleu Cheese Crust
Fresh, creamy bleu cheese, roasted garlic and a touch of panko bread crumbs
Ruth's Dipping Trio
A delicious trio of sauces to complement your dinner including black truffle butter, shiitake demi-glace and honey soy glaze
Seafood & Specialties
We know a thing or two about the perfect steak, but it's not all we hang our hats on. Whether you're in the mood for chicken, fish or lighter vegetarian fare, we've got something to please every palate
Chilean Sea Bass
A generous serving of pan-roasted Chilean Sea Bass served over sweet potato and pineapple hash and topped with citrus coconut butter
Stuffed Chicken Breast
Free-range, double-breasted chicken that's been oven roasted, stuffed with garlic herb cheese and topped with lemon butter
Barbecued Shrimp Entrée
Sautéed New Orleans style in reduced white wine, butter, garlic and spices and served on a bed of roasted garlic mashed potatoes
Sizzling Blue Crab Cakes
Three jumbo lump crab cakes served with sizzling lemon butter
Vegetarian Plate
A selection of hearty vegetarian options that vary by location. Ask your server for details
Appetizers
Calamari
Lightly fried and tossed with a sweet and spicy Asian chili sauce
Crab Stack
Colossal blue crab peaks atop a mild medley of avocado and mango, combining sweet and savory flavor in every bite
Chilled Seafood Tower
Maine lobster, king crab legs and knuckles, colossal lump crab meat and jumbo cocktail shrimp served with both Sriracha-lime seafood sauce and cocktail sauce
Spicy Shrimp
Succulent large shrimp, lightly fried, tossed in a spicy cream sauce, served with a tangy cucumber salad
Seared Ahi Tuna*
Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer
Mushrooms Stuffed with Crabmeat
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese
Sizzling Blue Crab Cakes
Two jumbo lump crab cakes served with sizzling lemon butter
Barbecue Shrimp
Sautéed New Orleans style in wine, butter, garlic and spices
Shrimp Cocktail
Jumbo shrimp dressed with our spicy New Orleans homestyle cocktail sauce
Veal Osso Buco Ravioli
Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese and topped with a white wine demi-glace
Crispy Lobster Tail
Cold water lobster tail, lightly fried, tossed in a spicy cream sauce, jalapeno pepper jam drizzle, tangy cucumber salad
Signature Side Dishes
Roasted Brussels Sprouts
Roasted with honey butter to a warm caramel color and tossed with crispy bits of bacon
Lobster Mac & Cheese
Generous portion of tender lobster combined with our signature three-cheese macaroni
Fire-Roasted Corn
Roasted corn sautéed in butter and topped with salsa verde
Cremini Mushrooms
Roasted mushrooms seasoned with fresh thyme and garlic
Sweet Potato Casserole
Whipped sweet potatoes topped with a savory pecan crust
Grilled Asparagus
Grilled until tender and served with our house-made buttery hollandaise sauce
Creamed Spinach
Chopped spinach in a New Orleans style cream sauce. A Ruth's Chris classic
Baked Potato
A one-pound potato fully loaded with all of your favorite fixings
Potatoes Au Gratin
Idaho sliced potatoes topped with a savory three-cheese sauce
Mashed Potatoes
Creamy mashed potatoes with a hint of roasted garlic
Fresh Broccoli
Served simply steamed
French Fries
Classically hand-cut and seasoned
Shoestring Fries
Cut extra thin and served extra crispy
Soups & Salads
Caesar Salad*
Fresh, crisp romaine hearts tossed with Romano cheese, a creamy Caesar dressing, and topped with shaved parmesan and fresh ground pepper
Fresh Mozzarella & Kumato Tomato Salad
A delightful blend of locally sourced Kumato tomatoes served with fresh mozzarella and topped with fresh basil, an aged balsamic glaze, and extra virgin olive oil
Steak House Salad
Fresh Iceberg, baby Arugula and baby lettuces tossed with grape tomatoes, garlic croutons and red onions
Ruth's Chop Salad*
A Ruth's Chris original. Julienne iceberg lettuce, baby spinach and radicchio are paired with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese dressed in a lemon basil dressing and topped with crispy onions
Lettuce Wedge
A crisp wedge of iceberg lettuce atop field greens, topped with bacon, bleu cheese and your choice of dressing
Lobster Bisque
A classically prepared warm and creamy bisque topped with a sprinkling of freshly chopped parsley
Harvest Salad
Mixed greens topped with roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese and cajun pecans, tossed in a white balsamic vinaigrette
Desserts
There's no better way to end a meal at Ruth's Chris than with a delectable dessert. With handcrafted, house-prepared selections that range from Louisiana-French classics to indulgent new creations, you're sure to end on a sweet note. Dessert Feature White Chocolate Bread Pudding
White Chocolate Bread Pudding
A beloved classic topped with choice of four spirited crème Anglaise sauces: Orange Cognac, nutty Frangelico®, raspberry Chambord® or coffee Tia Maria®
Chocolate Duo
Chocolate cake coupled with chocolate mousse splashed with a little sweet cream and topped with fresh berries
Crème Brûlée
The classic Creole egg custard topped with fresh berries and mint. Ruth perfected the recipe herself—now it's considered one of the best in the world
Cheesecake
Creamy homemade cheesecake served with fresh berries
Fresh Seasonal Berries with Sweet Cream
Enjoy a light end to your meal with a celebration of natural flavors, done simply
Ice Cream or Sorbet
Super premium ice creams and sorbets. Ask your server for available flavors