appetizers

SEARED AHI-TUNA*

SIZZLING BLUE CRAB CAKES

complemented by a spirited sauce with hints of

mustard and beer18

two jumbo lump crab cakes with sizzling

lemon butter20

BARBECUED SHRIMP

C R A B S TA C K

large shrimp sauted in reduced white wine,

butter, garlic and spices16

colossal lump blue crab, avocado, mango,

cucumber19

MUSHROOMS STUFFED
W I T H C R A B M E AT

CALAMARI

broiled, topped with romano cheese15

SPICY LOBSTER

succulent lobster, lightly fried, tossed in a spicy

cream sauce and served with a tangy cucumber
salad20

lightly fried, with sweet and spicy asian

chili sauce17
V E A L O S S O B U C O R AV I O L I

saffron-infused pasta with sauted baby

spinach and white wine demi-glace16

C H I L L E D S E A F O O D TO W E R

S H R I M P C O C K TA I L

maine lobster, alaskan king crab legs, jumbo

59
shrimp, colossal lump blue crab small

large 118

chilled jumbo shrimp, choice of creole

remoulade sauce or new orleans-style
cocktail sauce19

salads & soups

A L L O F O U R D R E S S I N G S A R E M A D E F R E S H , U S I N G O U R E XC L U S I V E R E C I P E S . C H O O S E F R O M :
B L E U C H E E S E , B A L S A M I C V I N A I G R E T T E , C R E A M Y L E M O N B A S I L*, R A N C H , T H O U S A N D I S L A N D,
REMOUL ADE, AND VINAIGRE T TE

CAESAR SALAD*

RUTHS CHOP SALAD*

fresh romaine hearts, romano cheese,

creamy caesar dressing, shaved parmesan
and fresh ground black pepper10.5
LETTUCE WEDGE

our original... julienne iceberg lettuce, baby

spinach, radicchio, red onions, mushrooms,
green olives, bacon, eggs, hearts of palm,
croutons, bleu cheese, lemon basil dressing,
crispy onions10

crisp iceberg, field greens, bacon, bleu cheese

and choice of dressing10

STEAK HOUSE SALAD

F R E S H M O Z Z A R E L L A & K U M ATO
TO M ATO S A L A D

iceberg, baby arugula, baby lettuces, grape

tomatoes, garlic croutons, red onions9.5

locally sourced kumato tomatoes, fresh basil,

aged balsamic glaze, extra virgin olive oil12

HARVEST SALAD

L O B S T E R B I S Q U E 11.5

S O U P O F T H E D AY

mixed greens, roasted corn, dried cherries,

bacon, tomatoes, white balsamic vinaigrette,
goat cheese and cajun pecans10
MARKETPRICE

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.

signature steaks & chops

N E W YO R K S T R I P *

FILET*

USDA Prime, full bodied 16 oz cut, slightly

firmer than a ribeye48

tender corn-fed midwestern beef,

11 oz cut48

T- B O N E *

PETITE FILET*

full-flavored 24 oz USDA Prime cut55

equally tender 8 oz filet41

LAMB CHOPS*

C O W B OY R I B E Y E *

three extra thick chops, marinated

overnight, with fresh mint42

bone-in 22 oz USDA Prime cut54

PETITE FILET & SHRIMP*

PETITE RIBEYE*

USDA Prime 12 oz cut, well marbled for

peak flavor, deliciously juicy46
RIBEYE*

USDA Prime 16 oz cut, well marbled for peak

flavor, deliciously juicy51

two 4 oz medallions with large shrimp47

PORTERHOUSE FOR TWO*

rich flavor of a strip, tenderness of a filet,

40 oz USDA Prime cut94

Specialty Cuts
BONE-IN FILET*

BONE-IN NEW YORK STRIP*

TO M A H AW K R I B E Y E *

an incredibly tender 16 oz
bonein cut at the peak of
flavor65

USDA Prime, full-bodied 19

oz bone-in cut, our founder's
favorite60

USDA Prime bone-in 40 oz

Ribeye, well-marbled for peak
flavor115

entre complements
SHRIMP

RUTH'S DIPPING TRIO

six additional large shrimp15

black truffle butter, shiitake demi-glace, honey

soy glaze6

L O B S T E R TA I L 17
BLEU CHEESE CRUST
OSCAR STYLE

crab cake, asparagus and barnaise sauce15

bleu cheese, roasted garlic and a touch of

panko bread crumbs5

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.

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seafood & specialties

STUFFED CHICKEN BREAST

BARBECUED SHRIMP

oven roasted free-range double chicken breast,

garlic herb cheese, lemon butter28

large shrimp sauted in reduced white wine,

butter, garlic and spices on a bed
of roasted garlic mashed potatoes31

SIZZLING BLUE CRAB CAKES

three jumbo lump crab cakes with sizzling

lemon butter32

V E G E TA R I A N P L AT E

ask your server for detailsMARKETPRICE

CHILEAN SEA BASS

pan roasted, citrus-coconut butter, sweet

potato and pineapple hash39

potatoes & signature sides

AU GRATIN

SHOESTRING FRIES

idaho sliced potatoes

with a three cheese sauce10.5

extra thin and crispy10

S W E E T P OTATO C A S S E R O L E

BAKED

with pecan crust10.5

one lb, fully loaded10

LOBSTER MAC & CHEESE
MASHED

with a hint of roasted garlic10.5

tender cold water lobster, blends of

three-cheeses, mild green chiles19

FRENCH FRIES

classic cut10

vegetables
CREAMED SPINACH

FIRE-ROASTED CORN

a ruth's classic9.5

hand-cut fresh from the cob, diced jalapeo10.5

ROASTED BRUSSELS SPROUTS

CREMINI MUSHROOMS

bacon, honey butter11.5

pan-roasted, fresh thyme10.5

G R I L L E D A S PA R A G U S

FRESH BROCCOLI

hollandaise sauce 11.5

simply steamed10

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.

BEHIND THE SIZZLE

PICTURED

ON

OUR

COVER

IS

THE

ORIGINAL

RUTHS

CHRIS

STEAK

HOUSE

ON

BROAD STREET IN NEW ORLEANS, OPENED 1965.

IF ASKED WHO PUT THE SIZZLE IN RUTHS CHRIS STEAK HOUSE, THE ANSWER IS SIMPLE:
RUTH FERTEL. THE WOMAN WHO, IN 1965 NEW ORLEANS, MORTGAGED HER HOME WITH A
VISION AND TOOK A GAMBLE ON OWNING A STEAK HOUSE. THE 60-SEAT RESTAURANT,
PICTURED ON OUR COVER, HAS GROWN TO A FAMILY OF LOCAL STEAK HOUSES LOCATED
IN CITIES AROUND THE WORLD EACH ONE DEDICATED TO THE STANDARDS SET BY
RUTH HERSELF.
RUTH ADDED MORE THAN HER NAME TO THE ORIGINAL CHRIS STEAK HOUSE, SHE
ADDED HER WARMTH AND LOVE OF ENTERTAINING. TODAY YOULL ENJOY YOUR MEAL
JUST AS RUTH ORIGINALLY INTENDED. OUR CHEFS PREPARE YOUR STEAK IN AN 1800
OVEN, SEARING IN THE NATURAL FLAVOR. THEN ITS SERVED TO YOU ON A 500 PLATE,
JUST AS RUTH IMAGINED, SO THAT YOUR STEAK STAYS HOT AND DELICIOUS FROM
FIRST BITE TO LAST.
NO MATTER WHAT YOU CHOOSE AT RUTHS CHRIS STEAK HOUSE, EVERY DISH IS
PRESENTED TO YOU JUST THE WAY RUTH WOULD INSIST: WITH JUST THE RIGHT DEGREE
OF DEDICATION, AND OF COURSE, AN ELEMENT OF SIZZLE.

FOUNDER

1965

ORIGIN

RUTHS CHRIS SPECIALIZES IN THE FINEST CUSTOM-AGED MIDWESTERN BEEF. WE BROIL IT E X ACTLY
THE WAY YOU LIKE IT AT 180 0 FARENHEIT TO LOCK IN THE CORN-FED FL AVOR. THEN WE SERVE YOUR
STE AK SIZZLING ON A 50 0 PL ATE SO THAT IT STAYS HOT THROUGHOUT YOUR ME AL.
OUR STE AKS ARE SERVED SIZZLING IN BUTTER. PLE ASE SPECIFY E XTRA BUTTER OR NONE.

RARE
VERY RED

COOL CENTER

MEDIUM RARE

MEDIUM

MEDIUM WELL

WELL

RED, WARM CENTER

PINK CENTER

S L I G H T LY P I N K

BROILED

CENTER

T H R O U G H O U T,

NO PINK

2015 RCHS All Rights Reserved

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