Chilled jumbo shrimp with your choice of our classic Creole remoulade sauce or our spicy New Orleans style cocktail sauce.
Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
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 tips skewered and broiled. Served with a spicy red bell pepper-Cajun cream sauce and toast points.
Seasoned beef tenderloin tips, broiled and served over crisp wedges of iceberg lettuce. Topped with balsamic vinaigrette dressing and crumbled blue cheese.
Seasoned and flash-fried calamari served over julienne iceberg lettuce, spinach and radicchio tossed with sliced red onions, green olives, hearts of palm, croutons, blue cheese and lemon basil dressing.
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 pears and sundried tomatoes.
Sliced breast of chicken, grilled or blackened with Cajun spices, and served warm over Caesar salad. (Chicken can be substituted for Shrimp) Add $5.50
Grilled chicken, cheddar cheese, hearts of palm, bacon, crumbled blue cheese, tomatoes and chopped egg served over a bed of mixed greens and topped with crispy red onions
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.
Seared garlic marinated beef with a savory blend of cheeses. Served open-face on a French bread baguette with shredded lettuce, tomato and crispy onions.
Grilled salmon layered between toasted wheat bread with bacon, lettuce, tomato and onion. Ruth’s signature Remoulade sauce completes this luncheon favorite.
8 oz. boneless chicken breast, grilled and topped with provolone cheese.
Ground sirloin, grilled to your liking, and topped with your choice of provolone, cheddar, swiss or blue cheese.
Two jumbo lump crab cakes served with sizzling lemon butter.
Broiled and served with lemon, butter and parsley.
Oven-roasted breast of chicken stuffed with herbed cheese and served over a savory combination of andouille sausage, onions, mushrooms and potatoes. Topped with a spicy garlic-tomato cream sauce.
Jumbo shrimp sauteed in Ruth’s signature barbecue butter and accented with bacon and green onions. Served over jalapeno-cheese grits cakes.
Jumbo shrimp and andouille sausage, dusted in Cajun spices, and sauteed with bell pepper, mushrooms and onions. Served over penne pasta with a spicy garlic-tomato cream sauce.
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.
This USDA Prime cut is richly marbled for peak flavor.
This USDA prime cut is a favorite of many steak connoisseurs. It boasts a full-bodied texture and is slightly firmer than the ribeye.