Now accepting reservations for Easter Sunday (April 1st)

Dinner Menu

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Shrimp Cocktail / Shrimp Remoulade

chilled jumbo shrimp, choice of our classic creole remoulade sauce or new orleans-style cocktail sauce

Mushrooms Stuffed with Crabmeat

broiled, topped with romano cheese

Barbecued Shrimp

large shrimp sauteed new orleans style in reduced white wine, butter, garlic and spices

Seared Ahi Tuna*

complemented by a spirited sauce with hints of mustard and beer

for four $118 / for two $59
Chilled Seafood Tower*

maine lobster, alaskan king crab legs, jumbo shrimp, colossal lump blue crab

Sizzling Blue Crab Cakes

two jumbo lump crab cakes served sizzling with lemon butter


lightly fried, with a sweet and spicy asian chili sauce

Crab Stack

colossal lump blue crab, avocado, mango and cucumber

Veal Osso Buco Ravioli

saffron-infused pasta served with sauteed baby spinach and a white demi-glace

$21.5 Crispy Lobster Tail

cold water lobster tail, lightly fried, tossed in a spicy cream sauce, jalapeno pepper jam drizzle, tangy cucumber salad


All of our dressings are made fresh, using our exclusive recipes. Choose from: Blue Cheese, Balsamic Vinaigrette, Creamy Lemon Basil, Ranch, Thousand Island, Remoulade, and Vinaigrette.

Caesar Salad

fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with parmesan-black pepper crisps.

Steak House Salad

iceberg, arugula and baby lettuces with grape tomatoes, garlic croutons and red onions

Harvest Salad

mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese and cajun pecans

Lettuce Wedge

a crisp wedge of iceberg lettuce on field greens with bacon, crumbled blue cheese and your choice of dressing

Ruth’s Chop Salad

julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese, lemon basil dressing and crispy onions

Fresh Mozzarella & Kumato Tomato Salad

locally sourced kumato tomatoes, fresh basil, aged balsamic glaze and extra virgin olive oil

Lobster Bisque

Soup of the Day


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.

New York Strip*

16 oz USDA Prime with a full-bodied texture; slightly firmer than a ribeye


24 oz full-flavored USDA Prime cut


16 oz USDA Prime, well marbled for peak flavor and deliciously juicy

Cowboy Ribeye*

22 oz bone-in well marbled USDA Prime

Lamb Chops*

three chops, cut extra thick


12 oz tender cut of corn-fed midwestern beef, broiled expertly to melt in your mouth

Petite Filet*

8 oz equally tender filet

Tournedos and Shrimp*

two 4 oz medallions of our filet topped with large shrimp that have been dusted with Cajun spices


40 oz USDA Prime combining the rich flavor of a strip and the tenderness of a filet


center-cut chop, fine grained and flavorful, with sliced cinnamon apples


Bone-in Filet*

an incredibly tender 16 oz bone-in cut at the peak of flavor

Bone-in New York Strip*

USDA Prime, full bodied 19 oz bone-in cut, our founder’s favorite

Tomahawk Ribeye*

USDA Prime bone-in 40 oz ribeye, well-marbled for peak flavor



add six additional large shrimp to any entree

Lobster Tail

steamed, added to any entree


add lump crabmeat, asparagus and béarnaise sauce to any entree

Blue Cheese Crust

add blue cheese, roasted garlic and a touch of bread crumbs to any steak

Ruth’s Dipping Trio

black truffle butter, shitake demi-glace & honey-soy glaze

Bearnaise or Hollandaise Sauce


Salmon Fillet*

available broiled or seasoned with cajun spices

Chilean Sea Bass*

pan-roasted, citrus-coconut butter, sweet potato and pineapple hash

Vegetarian Plate

choose three of your favorite potato or vegetable sides to build your entree

Shrimp & Grits

large shrimp sauteed in reduced white wine, butter, garlic and spices; served over jalapeno-cheese grits cakes accented with crumbled bacon

Stuffed Chicken Breast

oven roasted double chicken breast, garlic-herb cheese and lemon butter

Fresh Lobster

fresh whole Maine lobster, 2.5 pounds and up; priced per pound


Au Gratin

sliced idaho potatoes with a three cheese sauce


with a hint of roasted garlic

Lyonnaise Fingerling Potatoes

caramelized onions, fresh thyme, garlic


a one-pounder, loaded

Julienne Fries

classic cut french fries

Shoestring Fries

extra thin and crispy

Sweet Potato Casserole

with a pecan crust

Lobster Mac & Cheese

tender lobster, three cheese blend, mild green-chilies


Fresh Baby Spinach

sauteed in butter

Creamed Spinach

a ruth’s classic

Pan-Roasted Cremini Mushrooms

pan roasted, fresh thyme

Roasted Brussels Sprouts

bacon, honey butter

Grilled Asparagus with Hollandaise

with hollandaise sauce

French Fried Onion Rings

ruth’s original recipe

Fresh Broccoli

simply steamed

Fire-Roasted Corn

hand-cut fresh from the cob, diced jalapeno