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



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



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-chiles




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