Ruth's Chris Steak House - Ridgeland - Permanently Closed

Steaks & Chops

• Filet*

  11 Ounces Our most tender cut of lean, succulent, beef from the tenderloin, is a favorite among guests. Perfect Pairings with: Pinot Noir - Typically light- to medium-bodied, our Pinot Noir collection's variety of smooth, bright and complex wines feature flavors of strawberry, raspberry, and red or black cherry

• Cowboy Ribeye*

  22-ounce Bone-in Cut, Our Cowboy Ribeye is a perfectly marbled, juicy rib steak that has a rich, beefy flavor throughout. An outstanding example of USDA Prime at its best

• New York Strip*

  16 Ounces, A lean and full-flavored USDA Prime cut of short loin, slightly firmer than a ribeye, but tender as can be. Ruth's favorite—she ordered hers medium-rare, charred, but we'll prepare yours just the way you like it

• Petite Filet & Shrimp*

  Two 4-ounce Filet Medallions with Large Shrimp, Two succulent filet medallions from the tenderloin and topped with buttery large shrimp. Perfect Pairings with: Pinot Noir - Typically light- to medium-bodied, our Pinot Noir collection's variety of smooth, bright and complex wines feature flavors of strawberry, raspberry, and red or black cherr

• Ribeye*

  16 Ounces, A rich rib cut of USDA Prime beef that's well marbled and deliciously juicy. Perfect Pairings with: Cabernet Sauvignon - Medium to full in body, our Cabernet Sauvignons are elegant, approachable and often characterized by flavors of mulberry, currant, red cherry and dark fruit

• T-Bone*

  24 Ounces, A combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut. Perfect Pairings with: Syrah - Our Syrahs and Syrah blends are dark red in color and bold in character. Dark fruit and black cherry flavors play a starring role

• Porterhouse for Two*

  40 ounces of prime beef with the rich flavor of a strip and the tenderness of a filet

• Petite Filet*

  8 Ounces, A smaller, 8-ounce version of our most tender and succulent cut of tenderloin. A popular choice among guests. Perfect Pairings with: Merlot - Our Merlots are generally medium-bodied with softer tannins than Cabernet Sauvignon. Leading flavors include fresh berries, plum and chocolate

• Petite Ribeye*

  A smaller, 12-ounce Ribeye that's equally juicy and well-marbled for peak flavor

• Lamb Chops*

  Three chops cut extra thick that are marinated overnight and broiled to perfection

Specialty Cuts

• Tomahawk Ribeye*

  40-Ounces This USDA Prime bone-in rib steak is a cut above the rest. Broiled to perfection, then sliced and de-boned table side by one of our managers, it's an experience you'll want to share. Perfect Pairings with: Cabernet Sauvignon - Medium to full in body, our Cabernet Sauvignons are elegant, approachable and often characterized by flavors of mulberry, currant, red cherry and dark fruit

• Bone-In Filet*

  16 Ounces, A juicy cut of tenderloin served on the bone, brought to its peak of flavor by our masterful chefs. Perfect Pairings with: Merlot - Our Merlots are generally medium-bodied with softer tannins than Cabernet Sauvignon. Leading flavors include fresh berries, plum and chocolate

• Bone-In New York Strip*

  19 ounces of sheer perfection—full-bodied and full of flavor. Ruth's favorite cut

Entrée Complements

• Shrimp

  Six additional large shrimp dusted with blackening seasoning and broiled

• Lobster Tail

  Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter

• Oscar Style

  Jumbo lump crab cake, asparagus and homemade béarnaise sauce

• Bleu Cheese Crust

  Fresh, creamy bleu cheese, roasted garlic and a touch of panko bread crumbs

• Ruth's Dipping Trio

  A delicious trio of sauces to complement your dinner including black truffle butter, shiitake demi-glace and honey soy glaze

Seafood & Specialties

We know a thing or two about the perfect steak, but it's not all we hang our hats on. Whether you're in the mood for chicken, fish or lighter vegetarian fare, we've got something to please every palate

• Chilean Sea Bass

  A generous serving of pan-roasted Chilean Sea Bass served over sweet potato and pineapple hash and topped with citrus coconut butter

• Stuffed Chicken Breast

  Free-range, double-breasted chicken that's been oven roasted, stuffed with garlic herb cheese and topped with lemon butter

• Barbecued Shrimp Entrée

  Sautéed New Orleans style in reduced white wine, butter, garlic and spices and served on a bed of roasted garlic mashed potatoes

• Sizzling Blue Crab Cakes

  Three jumbo lump crab cakes served with sizzling lemon butter

• Vegetarian Plate

  A selection of hearty vegetarian options that vary by location. Ask your server for details

Appetizers

• Calamari

  Lightly fried and tossed with a sweet and spicy Asian chili sauce

• Crab Stack

  Colossal blue crab peaks atop a mild medley of avocado and mango, combining sweet and savory flavor in every bite

• Chilled Seafood Tower

  Maine lobster, king crab legs and knuckles, colossal lump crab meat and jumbo cocktail shrimp served with both Sriracha-lime seafood sauce and cocktail sauce

• Spicy Shrimp

  Succulent large shrimp, lightly fried, tossed in a spicy cream sauce, served with a tangy cucumber salad

• Seared Ahi Tuna*

  Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer

• Mushrooms Stuffed with Crabmeat

  Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese

• Sizzling Blue Crab Cakes

  Two jumbo lump crab cakes served with sizzling lemon butter

• Barbecue Shrimp

  Sautéed New Orleans style in wine, butter, garlic and spices

• Shrimp Cocktail

  Jumbo shrimp dressed with our spicy New Orleans homestyle cocktail sauce

• Veal Osso Buco Ravioli

  Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese and topped with a white wine demi-glace

• Crispy Lobster Tail

  Cold water lobster tail, lightly fried, tossed in a spicy cream sauce, jalapeno pepper jam drizzle, tangy cucumber salad

Signature Side Dishes

• Roasted Brussels Sprouts

  Roasted with honey butter to a warm caramel color and tossed with crispy bits of bacon

• Lobster Mac & Cheese

  Generous portion of tender lobster combined with our signature three-cheese macaroni

• Fire-Roasted Corn

  Roasted corn sautéed in butter and topped with salsa verde

• Cremini Mushrooms

  Roasted mushrooms seasoned with fresh thyme and garlic

• Sweet Potato Casserole

  Whipped sweet potatoes topped with a savory pecan crust

• Grilled Asparagus

  Grilled until tender and served with our house-made buttery hollandaise sauce

• Creamed Spinach

  Chopped spinach in a New Orleans style cream sauce. A Ruth's Chris classic

• Baked Potato

  A one-pound potato fully loaded with all of your favorite fixings

• Potatoes Au Gratin

  Idaho sliced potatoes topped with a savory three-cheese sauce

• Mashed Potatoes

  Creamy mashed potatoes with a hint of roasted garlic

• Fresh Broccoli

  Served simply steamed

• French Fries

  Classically hand-cut and seasoned

• Shoestring Fries

  Cut extra thin and served extra crispy

Soups & Salads

• Caesar Salad*

  Fresh, crisp romaine hearts tossed with Romano cheese, a creamy Caesar dressing, and topped with shaved parmesan and fresh ground pepper

• Fresh Mozzarella & Kumato Tomato Salad

  A delightful blend of locally sourced Kumato tomatoes served with fresh mozzarella and topped with fresh basil, an aged balsamic glaze, and extra virgin olive oil

• Steak House Salad

  Fresh Iceberg, baby Arugula and baby lettuces tossed with grape tomatoes, garlic croutons and red onions

• Ruth's Chop Salad*

  A Ruth's Chris original. Julienne iceberg lettuce, baby spinach and radicchio are paired with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese dressed in a lemon basil dressing and topped with crispy onions

• Lettuce Wedge

  A crisp wedge of iceberg lettuce atop field greens, topped with bacon, bleu cheese and your choice of dressing

• Lobster Bisque

  A classically prepared warm and creamy bisque topped with a sprinkling of freshly chopped parsley

• Harvest Salad

  Mixed greens topped with roasted corn, dried cherries, crispy bacon, tomatoes, goat cheese and cajun pecans, tossed in a white balsamic vinaigrette

Desserts

There's no better way to end a meal at Ruth's Chris than with a delectable dessert. With handcrafted, house-prepared selections that range from Louisiana-French classics to indulgent new creations, you're sure to end on a sweet note. Dessert Feature White Chocolate Bread Pudding

• White Chocolate Bread Pudding

  A beloved classic topped with choice of four spirited crème Anglaise sauces: Orange Cognac, nutty Frangelico®, raspberry Chambord® or coffee Tia Maria®

• Chocolate Duo

  Chocolate cake coupled with chocolate mousse splashed with a little sweet cream and topped with fresh berries

• Crème Brûlée

  The classic Creole egg custard topped with fresh berries and mint. Ruth perfected the recipe herself—now it's considered one of the best in the world

• Cheesecake

  Creamy homemade cheesecake served with fresh berries

• Fresh Seasonal Berries with Sweet Cream

  Enjoy a light end to your meal with a celebration of natural flavors, done simply

• Ice Cream or Sorbet

  Super premium ice creams and sorbets. Ask your server for available flavors