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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.SHRIMP COCKTAIL/SHRIMP REMOULADEJumbo shrimp dressed with our spicy New Orleans homestyle cocktail sauce.CARPACCIOTraditional carpaccio served with shaved parmesan cheese, fresh ground black pepper and Caesar dressing.BARBECUE SHRIMPSautéed New Orleans style in wine, butter, garlic and spices.SEARED AHI TUNA*Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.OYSTERS ROCKEFELLERBaked oysters on the half shell topped with creamed spinach, caramelized onions and hollandaise sauce.SIZZLING BLUE CRAB CAKESTwo jumbo lump crab cakes served with sizzling lemon butter.MUSHROOMS STUFFED WITH CRABMEATBroiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.SIZZLIN' JUMBO SCALLOPSLightly blackened jumbo scallops served sizzling with red pepper pesto and a touch of lemon butterCRABTINIcolossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce in a chilled martini glassSEARED FOIE GRASPan-seared foie gras served on a bed of mashed potatoes with a balsamic sauce.Soups & 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.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.SLICED TOMATO AND ONIONA sliced beefsteak tomato on field greens, topped with sliced red onions, vinaigrette and bleu cheese.SPINACH SALADFrench tender spinach tossed with sliced red onion, mushrooms and a warm bacon dressing. topped with crisp bacon and chopped egg.HARVEST SALADMixed greens topped with roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese and cajun pecans, tossed in a white balsamic vinaigrette.LOBSTER BISQUEA classically prepared warm and creamy bisque topped with a sprinkling of freshly chopped parsley.SOUP OF THE DAYSTEAKS & 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.FILET*11 ounces of our most tender cut of lean, midwestern beef.PETITE FILET & SHRIMP*Two 4-ounce medallions of tender filet topped with three large shrimp.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.COWBOY RIBEYE*22 ounces of perfectly marbled and generously flavored bone-in cut.NEW YORK STRIP*A 16-ounce full-flavored USDA Prime cut, with a slightly firmer texture than a ribeye.Filet & ShrimpPORTERHOUSE FOR TWO*40 ounces of prime beef with the rich flavor of a strip and the tenderness of a filet.PETITE FILET*A smaller 8-ounce cut, but equally tender and delicious.LAMB CHOPS*Three chops cut extra thick that are marinated overnight and broiled to perfection.Specialty CutsTOMAHAWK RIBEYE*40 oz USDA Prime bone-in ribeye, well marbled for peak flavorEntrée ComplementsSHRIMPSix additional large shrimp dusted with blackening seasoning and broiled.AU POIVRE SAUCEBrandy and pepper sauceOSCAR STYLEJumbo lump crab cake, asparagus and homemade béarnaise sauce.BLEU CHEESE CRUSTFresh, creamy bleu cheese, roasted garlic and a touch of panko bread crumbs.SEAFOOD & 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.GRILLED PORTOBELLO MUSHROOMSMarinated portobello mushrooms on our garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butterSTUFFED CHICKEN BREASTDouble-breasted chicken that's been oven roasted, stuffed with garlic herb cheese and topped with lemon butter.THAI CHILI SALMONHand cut Chilean salmon served with Thai chili butterBARBECUED SHRIMP ENTRÉESautéed New Orleans style in reduced white wine, butter, garlic and spices and served on a bed of roasted garlic mashed potatoes.AHI TUNA STACKSeared rare tuna topped with Colossal lump crabmeat and served sizzling with red pepper pestoSIZZLIN’ CRAB CAKESThree jumbo lump crab cakes with sizzling lemon butterSignature SidesThese dishes are prepared to order with fresh, high-quality ingredients, and guaranteed to complement any entrée.ROASTED BRUSSELS SPROUTSRoasted with honey butter to a warm caramel color and tossed with crispy bits of bacon.MACARONI WITH CHEESEFIRE-ROASTED CORNRoasted corn sautéed in butter and topped with salsa verde.PAN-ROASTED WILD MUSHROOMSSTEAK FRIESTossed with fresh rosemary, roasted garlic and sun-dried tomatoesGRILLED ASPARAGUSGrilled until tender and served with our house-made buttery hollandaise sauce.JULIENNECREAMED 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.SPINACH AU GRATINBROCCOLI AU GRATINBROILED TOMATOESSAUTEED SPINACHFRENCH FRIED ONION RINGSLYONNAISESautéed with onionsDessertsThere'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.CHOCOLATE CHUNK BREAD PUDDINGA chocolate lover's delight with chunks of white and dark chocolate mixed with chopped pecans and topped with caramel.CHOCOLATE SIN CAKEChocolate and espresso - an irresistible temptationCRÈME BRÛLÉEThe 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.CHEESECAKECreamy homemade cheesecake served with fresh berries.FRESH SEASONAL BERRIES WITH SWEET CREAMEnjoy a light end to your meal with a celebration of natural flavors, done simply.ICE CREAM OR SORBETSuper premium ice creams and sorbets. Ask your server for available flavors.CARAMELIZED BANANA CREAM PIECreamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas.WARM APPLE CRUMB TARTGranny Smith apples baked in a flaky pastry with a streusel crust and vanilla bean ice cream.CHOCOLATE MOLTEN CAKEMoist chocolate cake with a warm ganache center served with vanilla bean ice cream.
*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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