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AppetizersStart your Ruth's Chris experience off right with mouth-watering, internationally inspired appetizers and delectable sides. These dishes are prepared to order with fresh, high-quality ingredients, and guaranteed to complement any entrée.CALAMARILightly fried and tossed with a sweet and spicy Asian chili sauce.CRAB STACKColossal blue crab peaks atop a mild medley of avocado and mango, combining sweet and savory flavor in every bite.SPICY SHRIMPSucculent 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 CRABMEATBroiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.SIZZLING BLUE CRAB CAKESTwo jumbo lump crab cakes served with sizzling lemon butter.BARBECUE SHRIMPSautéed New Orleans style in wine, butter, garlic and spices.SHRIMP COCKTAILJumbo shrimp dressed with our spicy New Orleans homestyle cocktail sauce.VEAL OSSO BUCO RAVIOLISaffron-infused pasta filled with veal osso buco and fresh mozzarella cheese and topped with a white wine demi-glace.CARPACCIO*Traditional Carpaccio with shaved parmesan cheese, fresh ground black pepper and Caesar dressing.SMOKED SALMONThin sliced chilled smoked salmon, diced eggs, remoulade, field greens, red onions, capersSOUPS & SALADSOur fresh soups and salads are a great start to a perfect evening at Ruth's Chris. All of our dressings and soups are made fresh in-house, using exclusive recipes.CAESAR SALAD*Fresh, crisp romaine hearts tossed with Romano cheese, a creamy Caesar dressing, and topped with shaved parmesan and fresh ground pepper.SLICED TOMATO & ONION SALADBeefsteak tomato, field greens, red onions, vinaigrette and bleu cheese.STEAK HOUSE SALADFresh 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 WEDGEA crisp wedge of iceberg lettuce atop field greens, topped with bacon, bleu cheese and your choice of dressing.LOBSTER BISQUEA classically prepared warm and creamy bisque topped with a sprinkling of freshly chopped parsley.HARVEST SALADMixed greens topped with roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese and cajun pecans, tossed in a white balsamic vinaigrette.FRENCH ONION SOUPSTEAKS & CHOPSAt Ruth's Chris, your last bite is just as good as your first. Our perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef we serve arrives cooked to perfection and sizzling on a 500° plate—just the way Ruth liked it.RIBEYE*USDA Prime 16 oz. cut, well marbled for peak flavor, deliciously juicyT-BONE*Tender filet and hearty New York Strip combined into one 24-ounce USDA Prime cut.FILET*11 ounces of our most tender cut of lean, midwestern beef.NEW YORK 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.PORK CHOP*Center cut chop, fine-grained and flavorful. Served sizzling with sliced cinnamon apples.Specialty CutsPORTERHOUSE FOR TWO*40 ounces of prime beef with the rich flavor of a strip and the tenderness of a filet.COWBOY RIBEYE*22 ounces of perfectly marbled and generously flavored bone-in cut.BONE-IN FILET*A 16-ounce cut with a blend of marbling and mellowness near the bone.Entrée ComplementsSHRIMPSix additional large shrimp dusted with blackening seasoning and broiled.LOBSTER TAILCold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter.BLEU CHEESE CRUSTFresh, creamy bleu cheese, roasted garlic and a touch of panko bread crumbs. SAUTEE LUMP CRABMEAT3oz jumbo lump crabmeatOSCAR STYLE3 oz lump crabmeat, asparagus, bearnaise sauceSEAFOOD & SPECIALTIESWe 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.ALMOND CRUSTED CHILEAN SEA BASSwith citrus-thyme cream sauce.STUFFED CHICKEN BREASTDouble-breasted chicken that's been oven roasted, stuffed with garlic herb cheese and topped with lemon butter.BARBECUED SHRIMP ENTRÉESautéed New Orleans style in reduced white wine, butter, garlic and spices and served on a bed of roasted garlic mashed potatoes.SALMON FILET*Broiled with lemon, salt and pepperLIVE MAINE LOBSTERFeaturing 2 to 3 pound lobsters.Side DishesEnhance your meal with our delectable side dishes.Roasted Brussels SproutsRoasted with honey butter to a warm caramel color and tossed with crispy bits of bacon.LYONNAISEsauteed with onions.Cremini MushroomsRoasted mushrooms seasoned with fresh thyme and garlic.Sweet Potato CasseroleWhipped sweet potatoes topped with a savory pecan crust.Grilled AsparagusGrilled until tender and served with our house-made buttery hollandaise sauce.Creamed SpinachChopped spinach in a New Orleans style cream sauce. A Ruth's Chris classic.Baked PotatoA one-pound potato fully loaded with all of your favorite fixings.Potatoes Au GratinIdaho sliced potatoes topped with a savory three-cheese sauce.Mashed PotatoesCreamy mashed potatoes with a hint of roasted garlic.Fresh BroccoliServed simply steamed.Broccoli Au Gratinwith a three-cheese sauce.Shoestring FriesCut extra thin and served extra crispy.Green Beanswith Roasted Garlic.Spinach Au GratinPETITE PEASwith onionsLOBSTER MAC & CHEESEtender lobster. four cheese blend, hint of truffleSpecialty DietsWhether you're on the keto diet, avoiding gluten, or simply looking for lighter options, it’s possible to adhere to your diet when dining at Ruth’s Chris.GLUTEN FRIENDLYExplore Gluten friendly options from Ruth's Chris.KETOEnjoy Keto-friendly options from Ruth's Chris.VEGETARIANEnjoy Vegetarian options from Ruth's Chris.
*Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
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