Broiled, seasoned beef tips served over braised cabbage and accented with sesame seeds and sliced green onions.
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Lightly fried and tossed with a sweet and spicy Thai chili sauce.
Seasoned beef tenderloin tips, broiled and served over crisp wedges of iceberg lettuce. Topped with balsamic vinaigrette dressing and crumbled blue cheese.
Ahi tuna coated with mustard, cracked black pepper and sesame seeds, seared and served atop a bed of mixed greens. Tossed in a sesame-vinaigrette dressing and accented with blue cheese, diced apples and sundried tomatoes.
Grilled chicken, cheddar cheese, avocado, bacon, crumbled blue cheese, tomatoes and chopped egg served over a bed of mixed greens and topped with crispy red onions.
Sliced breast of chicken, grilled or blackened with Cajun spices, and served warm over Caesar salad. (Available as a wrap upon request.)
Cilantro-marinated tenderloin tips, corn salsa, avocado, grape tomatoes and fried onions tossed with spring greens in our house vinaigrette and topped with a chipotle drizzle. (Available as a wrap upon request.)
Jumbo shrimp flash-fried and served on a French bread baguette with shredded lettuce and tomato. Ruth’s signature Remoulade sauce completes this luncheon favorite.
Boneless chicken breast, grilled, sliced and topped with swiss cheese, avocado, lettuce, tomato, bacon and mayonnaise on toasted wheat bread.
Crispy strips of fried whitefish in soft taco shells with citrus-slaw, diced red and green bell pepper, and a sweet and spicy chipotle sauce.
Grilled salmon layered between toasted wheat bread with bacon, lettuce, tomato, onion and Ruth’s signature Remoulade sauce.
A 10-ounce burger, grilled to your liking, topped with cheddar cheese, barbecue-sauce studded pulled pork and a fried onion ring.
Ground sirloin, grilled to your liking, and topped with your choice of provolone, cheddar, swiss or blue cheese.
A trio of our favorite slider sandwiches: a jumbo lump crab cake with house Remoulade sauce, a Kobe beef slider with horseradish cream, and a fried shrimp slider with a chipotle-aioli sauce.
Two jumbo lump crab cakes served with sizzling lemon butter and sauteed fresh vegetables.
Broiled and served with lemon, butter, parsley and sauteed fresh vegetables.
Lightly blackened breast of chicken, grilled and topped with a tomato-onion bruschetta and a balsamic reduction drizzle. Served over sauteed spring vegetables.
Jumbo shrimp sauteed in Ruth’s signature barbecue butter and accented with bacon and green onions. Served over jalapeno-cheese grits cakes.
Jumbo sea scallops, seasoned with blackening spices and seared. Served over a corn succotash and topped with a chipotle-mayonnaise sauce.
Linguini tossed with garlic butter and served with lightly blackened jumbo shrimp, asparagus and grape tomatoes. Topped with shaved parmesan cheese.
Tender, teriyaki-glazed beef tenderloin and jumbo shrimp with mushrooms and grilled asparagus. Served over a bed of sauteed bell peppers and onions.
Broiled expertly to a melt-in-your-mouth tenderness. Served with lyonnaise potatoes.
This USDA Prime cut is richly marbled for peak flavor. Served with lyonnaise potatoes.
A favorite of many steak connoisseurs, the strip boasts a full-bodied texture and is slightly firmer than the ribeye. Served with lyonnaise potatoes.
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.