Ruth's Chris Steak House Menu

Hollandaise sauce. 290 cal.

With a hint of roasted garlic. 440 cal.

8 oz Tender corn-fed Midwestern beef, broiled to your liking.

Oven roasted free-range double chicken breast, garlic herb cheese, lemon butter. 720 cal.

Tender corn-fed Midwestern beef, 11 oz cut. 500 cal.

cavatappi pasta, tender lobster, white cheddar sauce

Fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan and fresh ground black pepper. 500 cal.

USDA prime 16 oz cut, well marbled for peak flavor, deliciously juicy. 1370 cal.

With pecan crust. 880 cal.

Fully loaded. 800 cal.

Crisp iceberg, field greens, bacon, bleu cheese and choice of dressing (calorie count does not include dressing). 220 cal.

Complemented by a spirited sauce with hints of mustard and beer. 130 cal.

860 cal. Large shrimp sautéed in reduced white wine, butter, garlic & spices on a bed of roasted garlic mashed potatoes

Broiled, topped with Romano cheese. 440 cal.

Saffron-infused pasta with sautéed baby spinach and white wine demi-glace. 460 cal.

Two jumbo lump crab cakes with sizzlinglemon butter. 320 cal.

Chilled jumbo shrimp, choice of creole remoulade sauce or new orleans-style cocktail sauce.

Fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan and fresh ground black pepper. 500 cal.

Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, cajun pecans & crispy onions

Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions (calorie count does not include dressing). 50 cal.

210 cal.

Locally sourced heirloom tomatoes, fresh basil, aged balsamic glaze, extra virgin olive oil. 230 cal.

Scratch made, your choice of spirited crème anglaise - chambord, Tia Maria, grand marnier, frangelico. 1120-1130 cal.

Three towering layers of our own special recipe with thick, velvety cream cheese icing, drizzled with caramel sauce. 1700 cal

Classic vanilla custard with caramelized sugar & fresh berries. 629 cal.

USDA prime 16 oz cut, well marbled for peak flavor, deliciously juicy. 1370 cal.

Tender corn-fed Midwestern beef, 11 oz cut. 500 cal.

Three extra thick chops, marinated overnight, with fresh mint

Rich flavor of a strip, tenderness of a filet, 40 oz USDA prime cut. 2260 cal.

16 ounce, double bone-in chop, marinated for full flavor & tenderness 1000 cal

This USDA Prime cut has a full-bodied texture that is slightly firmerthan a ribeye.

Full-flavored 24 oz USDA prime cut. 1220 cal.

USDA Prime, full bodied 19 oz bone-in cut, our founder's favorite 1010 cal

An incredibly tender 16 oz bone-in cut at the peak of flavor. 470 cal.

Bone in 22 oz of USDA prime cut. 1690 cal.

Four additional large shrimp. 100 cal.

Bleu cheese, roasted garlic and a touch of panko bread crumbs. 200 cal.

lump crabmeat, asparagus & bearnaise sauce

ginger soy marinade filet or ahi tuna, napa cabbage, iceberg, spinach & radicchio salad, cucumber, onions, carrots, red pepper, peanuts, udon noodles & a sesame peanut vinaigrette

Large shrimp sauteed in reduced white wine, butter, garlic & spices on a bed of roasted garlic mashed potatoes 980 cal

tender fillet, topped with panko garlic crust & lemon butter

Three jumbo lump crab cakes with sizzling lemon butter 480 cal

With a hint of roasted garlic. 440 cal.

Fully loaded. 800 cal.

Classic cut. 740 cal.

With pecan crust. 880 cal.

Served fully loaded, a must try! 1560 cal

Hollandaise sauce. 290 cal.

Pan-roasted, fresh thyme. 360 cal.

Simply steamed. 80 cal.

A ruth's classic. 440 cal.

Bacon, honey butter. 570 cal.