$17.00 Shrimp Remoulade / Shrimp Cocktail
Chilled jumbo shrimp with your choice of our classic Creole remoulade sauce or spicy New Orleans style cocktail sauce.
Chilled jumbo shrimp with your choice of our classic Creole remoulade sauce or spicy New Orleans style cocktail sauce.
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce.
Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Two jumbo lump crab cakes served sizzling with lemon butter
Jumbo shrimp sauteed New Orleans style in reduced white wine, butter, garlic and spices.
Lightly fried and tossed with a sweet and spicy Thai chili sauce.
Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sauteed baby spinach and a white demi-glace.
All of our dressings are made fresh, using our exclusive recipes. Choose from: Blue Cheese, Remoulade, Thousand Island, Balsamic Vinaigrette, Creamy Lemon Basil, Ranch and Vinaigrette.
Iceberg, arugula and baby lettuces with grape tomatoes, garlic croutons and red onions.
Mixed greens with roasted corn, dried cherries, bacon and tomatoes in a white balsamic vinaigrette. Topped with goat cheese and Cajun pecans.
A sliced beefsteak tomato and sliced red onions served on a bed of field greens with vinaigrette and crumbled blue cheese.
A crisp wedge of iceberg lettuce on field greens with bacon, crumbled blue cheese and your choice of dressing.
Fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with parmesan-black pepper crisps.
A Ruth’s Chris original. Julienne iceberg lettuce, spinach, and radicchio tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese and lemon basil dressing. Served with grape tomatoes and topped with crispy fried onions.
A sliced beefsteak tomato layered with fresh buffalo mozzarella cheese, accented with fresh basil and topped with balsamic vinaigrette.
ABOUT YOUR STEAK: Ruth’s Chris specializes in the finest custom-aged Midwestern beef. We broil it exactly the way you like it at 1800 degrees to lock in the corn-fed flavor. Then we serve your steak sizzling on a heated plate so that it stays hot throughout your meal. Our steaks are served sizzling in butter – specify extra butter or none.
The most tender cut of corn-fed Midwestern beef. Broiled expertly to melt in your mouth.
A smaller, but equally tender filet.
Two 4 oz. medallions of our filet topped with jumbo shrimp that have been dusted with Cajun spices.
Cut from the short loin, this bone-in classic is the essence of USDA Prime.
Three chops, cut extra thick. Full-flavored and naturally tender.
An outstanding example of USDA Prime. Well marbled for peak flavor, deliciously juicy.
A larger bone-in version of our famous ribeye. Well marbled and flavorful.
A favorite of many steak connoisseurs. This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Center-cut chop, extra fine grained and flavorful. Served with sliced cinnamon apples.
The aristocrat of cold water fish. Available broiled or seasoned with Cajun spices.
Three guest favorites – a 4 oz. filet, a smaller portion of our oven-roasted chicken breast stuffed with garlic herb cheese and one homemade jumbo lump crab cake.
Create the perfect vegetarian entree by choosing three of your favorite Ruth’s Chris side items.
Oven-roasted double chicken breast stuffed with garlic-herb cheese and served with lemon butter.
Jumbo shrimp sauteed in Ruth’s signature barbecue butter and accented with crumbled bacon and green onions. Served over jalapeno-cheese grits cakes.
Fresh whole Maine lobster, 2.5 pounds and up; served with fresh lemon squeeze and drawn butter.
Served with a hint of roasted garlic.
Served sauteed with onions.
A one-pounder, loaded.
Served with pecan crust.
Served extra thin and crispy.
Classic cut french fries.
Sliced Idaho potatoes with a three cheese sauce.
Sautéed with a hint of butter.
Steamed and served au Gratin in cheese sauce topped with melted sharp cheddar.
Caramelized with a touch of sugar.
A Ruth’s favorite, chopped spinach in a New Orleans style cream sauce.
Our Creamed Spinach, served au gratin in a cheese sauce topped with melted swiss & sharp cheddar.
Sauteed with butter.
Served with hollandaise.
Blue cheese, roasted garlic and a touch of breadcrumbs.
Colossal lump crabmeat, asparagus and bearnaise sauce.
Steamed or fried.