Ruth's Chris Steak House

Succulent jumbo shrimp sautéed to perfection in white wine, creamy garlic butter, and authentic New Orleans barbecue spices, served alongside a toasted garlic bread point.

Tender broiled mushroom caps filled with sweet blue crab stuffing and finished under a broiler with melted romano cheese.

Chilled jumbo shrimp served over cracked ice, accompanied by your choice of house-made zesty cocktail sauce or creamy remoulade.

A lavish presentation of chilled premium shellfish served over ice, complemented by signature cocktail sauce and house aioli.

Golden-fried butterflied jumbo shrimp tossed in a rich, tangy, and spicy cream sauce for an elevated starter.

Sushi-grade yellowfin tuna delicately blackened and seared rare, served thin-sliced over a tangy signature sauce.

Tender squid lightly dusted and fried to a delicate crisp, tossed in a balanced sweet and spicy chili glaze.

A warm, creamy dip of artichoke hearts and sun-dried tomatoes blended with melted goat cheese, served with crispy garlic toast points.

Handmade ravioli stuffed with tender slow-braised veal shank and mozzarella, resting on sautéed baby spinach in rich veal demi-glace.

A crisp wedge of iceberg lettuce adorned with crispy applewood-smoked bacon, ripe grape tomatoes, blue cheese crumbles, and house blue cheese dressing.

A stacked tower of chopped applewood bacon, egg, green olives, hearts of palm, mushrooms, blue cheese, and crisp onions tossed in creamy lemon-basil dressing.

Deeply caramelized onions simmered in savory beef broth, baked with a toasted crouton and melted Swiss cheese crust.

An exceptionally tender 8-ounce center-cut filet mignon, broiled to order and served sizzling in melted butter on a 500-degree plate.

A thick 11-ounce cut of premier corn-fed beef filet mignon, perfectly seasoned and broiled to maintain luscious texture and flavor.

A prime 16-ounce cut featuring intense marbling throughout, broiled to peak juiciness and served sizzling with clarified butter.

An 16-ounce prime center-cut strip steak offering rich beef flavor and robust texture, cooked on high heat and finished with butter.

A classic 24-ounce combination steak combining the tender filet and flavorful strip along the bone, broiled to high-heat perfection.

An impressive 40-ounce prime steak designed for sharing, featuring both generous filet and strip sections served sizzling at your table.

A bone-in 26-ounce ribeye boasting rich intramuscular marbling that delivers extraordinary depth of savory steak flavor.

A majestic 40-ounce long bone-in ribeye steak cut thick and broiled to capture rich juiciness, served on a sizzling plate.

A premier 19-ounce bone-in cut of New York strip, where the bone enhances moisture and rich steak flavor during high-heat broiling.

Six large succulent shrimp lightly seasoned and grilled to perfection, drizzled with warm garlic butter.

A sweet North Atlantic lobster tail tenderly broiled and served sizzling alongside hot clarified butter.

A classic steak topping featuring tender lump crab cake meat, grilled asparagus spears, and creamy house béarnaise sauce.

A savory topping of rich blue cheese blended with sweet roasted garlic, broiled over your steak until golden.

A decadent topping combining rich truffle butter, grated parmesan, and toasted crispy panko bread crumbs.

An oven-roasted double chicken breast filled with a luxurious warm filling of creamy garlic and herb cheese.

Melt-in-your-mouth Chilean sea bass topped with a crisp panko garlic crust, finished in sizzling lemon butter.

Lightly blackened 7 oz Norwegian salmon paired with three grilled shrimp, bathed in New Orleans barbecue butter.

A massive 1.5-pound Idaho potato baked fluffy and fully loaded with butter, sour cream, applewood bacon, and fresh chives.

Tender diced Idaho potatoes baked in a velvety three-cheese cream sauce until bubbly and brown on top.

Smooth, velvety house-whipped potatoes delicately seasoned and infused with sweet roasted garlic notes.

Pan-roasted cremini mushrooms simmered in deeply savory veal demi-glace and garnished with fresh thyme.

Char-roasted brussels sprouts tossed with savory applewood bacon bits and finished with sweet honey butter.

Fresh asparagus spears lightly grilled for smoky crispness, served alongside classic rich hollandaise sauce.

Classic chopped spinach cooked in a rich, velvety cream sauce with subtle garlic and nutmeg undertones.

Rich, silky vanilla bean custard topped with a caramelized raw sugar crust and fresh seasonal berries.

Traditional warm baked bread pudding with sweet raisins, finished with warm Jack Daniel's whisky sauce.

An ultra-rich flourless chocolate cake layered with dark chocolate ganache and drizzled with tart raspberry puree.