Menu

*Shrimp Remoulade/Shrimp Cocktail
Jumbo Gulf Shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans homestyle cocktail sauce.

*Cajun Shrimp
Sautéed New Orleans style in reduced white wine, butter, garlic and spices.

Carpaccio Tenderloin
Thinly sliced chilled beef tenderloin, served with shaved parmesan cheese, chopped onions, chopped tomatoes, capers and our special sauce.

Seared Ahi Tuna
Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.

Shrimp Brochette
Bacon wrapped shrimp served with a side of tomato basil purée.

Oysters Rockefeller
Oven-baked oysters are served smothered in sautéed onions, Romano cheese, homemade hollandaise sauce & creamed spinach

Escargot & Hearts of Artichoke
Sautéed with butter, white wine, mushrooms, garlic & scallions

Veal Osso Buco Ravioli
Saffron infused pasta filled with veal osso buco and fresh mozzarello cheese. Served with sautéed spinach and a white wine demi-glace

Sizzlin Blue Crab Cakes
Two jumbo lump crab cakes with sizzlin' lemon butter.

Mushrooms Stuffed with Crabmeat
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.

Crab-Tini
Colossal Lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass.

Lobster Bisque

*Louisiana Seafood Gumbo

Onion Soup Au Gratin

Potato Skins
Served with or without cheese, sour cream, bacon, and chives.

Special Garlic Cheese Bread

Steak House Salad
Iceberg, Romaine and baby lettuce with cherry tomatoes, garlic croutons and red onions.

Lettuce Wedge
A crisp wedge of iceberg lettuce on field greens with your choice of dressing

Sliced Tomato and Onion
A sliced Beefsteak tomato on field greens. Topped with sliced red onions, vinaigrette and Bleu Cheese crumbles.

Vine Ripe Tomato & Buffalo Mozzarella Salad
Sliced tomatoes, basil and fresh mozzarella cheese topped with balsamic vinaigrette.

*Ruth's Chopped Salad
A Ruth's Chris original, julienne Iceberg lettuce, spinach and radicchio tossed with sliced red onions, mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, Bleu Cheese and lemon basil dressing. Served with cherry tomatoes and topped with crispy fried onions.

Caesar
Fresh crisp Romaine tossed with Romano cheese, garlic croutons and creamy Caesar dressing. Topped with shaved Parmesan cheese and sprinkled with fresh ground pepper.

Spinach
Fresh tender spinach tossed with sliced red onion, mushrooms and a warm bacon dressing. Topped with crispy bacon and chopped egg.

Filet
The most tender cut of corn-fed Midwestern beef. Broiled expertly to melt-in-your-mouth.

Petite Filet
A smaller, but equally tender filet.

New York Strip
A favorite of may steak connoisseurs. This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.

Ribeye
An outstanding example of USDA Prime at it's best. Well marbled for peak flavor, deliciously juicy.

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 USDA Prime.

Cowboy Ribeye
A huge bone-in version of this USDA Prime cut.

Ahi-Tuna Stack
Seared rare tuna topped with Colossal Lump crabmeat and served sizzling with red pepper pesto.

Fresh Lobster
Live whole Maine lobster, wonderfully sweet and succulent, from 2 pounds up. If you'd like, you may select your own from our tank.

Lamb Chops
Three USDA Prime chops cut extra thick. They are naturally tender and flavorful. Served with mint jelly on request.

Stuffed Chicken Breast
Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.

Petite Filet and Shrimp
Our signature petite filet topped with jumbo Gulf shrimp.

Veal Chop
Tender white milk-fed veal. Perfectly broiled to release the delicate flavor. Served with béarnaise on request.

Salmon Filet
Hand-cut North Atlantic salmon-available broiled or with blackened Cajun spices.

Lobster Tail
With blackening spice, topped with lemon and drizzled with butter.

Potatoes

Vegetables

*Mashed, with a hint of roasted garlic.

Baked, a one-pounder, loaded.

*Au Gratin, served in a cream sauce topped with melted sharp cheddar.

Sweet Potato Casserole
with pecan crust.

Steak Fries, big and rough cut.

Julienne, regular cut.

Shoestring, extra thin and crisp.

Lyonnaise, sautéed with onions.

Fresh Spinach
*Creamed
*Au Gratin

Sautéed Mushrooms

Sautéed Onions & Mushrooms

Broiled Tomatoes

Fresh Asparagus with Hollandaise

Fresh Broccoli, available regular or Au Gratin.

Fresh Fried Onion Rings

*Bread Pudding with Whiskey Sauce
Our definitive version of a traditional New Orleans favorite.

Cheesecake
Creamy homemade cheesecake served with fresh berries.

* Créme Brulee
The classic Creole egg custard, topped with fresh berries and mint.

Chocolate Sin Cake
Chocolate and espresso-an irresistible temptation.

Ice Cream or Sorbet

Warm Apple Crumb Tart
Granny Smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream.

Fresh Seasonal Berries with Sweet Cream Sauce
A celebration of natural flavors. Simple and simply sensational.

Triple Chocolate Molten Cake
A triple chocolate lover's delight.
Chocolate cake, chocolate chips and chocolate ganache.
Topped with vanilla bean ice cream.

Chocolate Monkey
Amaretto Freeze
Raspberry Ruth
Grasshopper
Velvet Hammer
Praline Freeze

Toasted Almond
Brandy Alexander
Brandy Freeze
Frangelico Freeze
Piña Colada
Baileys Freeze
Texas Bluebonnet

Espresso
Brewed from specially roasted beans - rich, dark and strong

Cappuccino
Espresso with a froth of steamed milk

Ruths Chris Cappuccino
A secret blend of chocolate and cinnamon