Ruth's Chris Steak House - Baltimore - Permanently Closed

Appetizers

• Barbecued Shrimp

  Sauteed New Orleans-style in reduced white wine, butter, garlic and spices.

• Shrimp Remoulade/Shrimp Cocktail

  Jumbo shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans-style cocktail sauce.

• Seared Ahi Tuna

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

• Crab Meat Cocktails

  Colossal lump crab meat served on a bed of lettuce with our classic Creole remoulade sauce and our spicy New Orleans-style cocktail sauce.

• Calamari

  Lightly fried and served with a sweet and spicy Thai chili sauce.

• Mushrooms Stuffed With Crab Meat

  Lump crab stuffing, sprinkled with romano cheese.

• Maryland-Style Crab Cake

  Jumbo lump crab cake.

• Sizzlin's Jumbo Scallops

  Lightly blackened and served sizzling with parsley pesto and a touch of lemon butter.

• Oysters Rockefeller

  Baked on the half shell with our famous Rockefeller sauce.

• Louisiana Seafood Gumbo

• Onion Soup Au Gratin

• Soup of The Day

Entrees

Signature Steaks and Chops

• Filet

  The most tender cut of corn-fed Midwestern beef, broiled to your liking.

• Petite Filet

  A smaller but equally tender filet.

• Ribeye

  An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.

• Cowboy Ribeye

  A huge bone-in version of this USDA Prime cut.

• Porterhouse For Two

  This USDA Prime cut combines the rich flavor of the strip with the tenderness of a filet.

• New York Strip

  A favorite of many steak connoisseurs. This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.

• Lamb Chops

  Three chops cut extra thick, served with mint jelly. They are naturally tender and flavorful.

• T-Bone

  A full-flavored classic cut of USDA Prime beef.

• Veal T-Bone

  Tender white milk-fed veal. Perfectly broiled to release the delicate flavor.

• Double Pork Chop

  18 oz. premium reserve double pork chop that is flavorful and juicy.

Entree Complements

• Bleu Cheese Crust

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

• Sauteed Sweet Onions

• Maryland-Style

  Jumbo lump crab cake.

• Chesapeake-Style

  Colossal Lump crab meat, asparagus, and bearnaise sauce.

Seafood

• Salmon Filet

  8oz broiled.

• Live Whole Maine Lobster

  Three Pound and up.

• Cold Water Lobster Tail

  Drizzled with butter.

• Maryland-Style Crab Cakes

  Two of our jumbo lump crab cakes.

Specialty Entrees

• Stuffed Chicken Breast

  Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.

• Petite Filet and Shrimp

  Two tender 4oz beef medallions topped with jumbo shrimp.

• Vegetarian Plate

  Choose three of your favorite potato or vegetables sides.

Salads

Dressings: All of our dressing are made fresh, using our exclusive recipes. Choose From: Choose from: Balsamic Vinaigrette, Bleu cheese, Caesar, House Vinaigrette, Ranch, Remoulade, Thousand Island and Warm Bacon.

• Steak House Salad

  Iceberg, romaine, and baby lettuces with tomatoes, garlic croutons, and red onions.

• Lettuce Wedge

  A crisp wedge of iceberg lettuce on a bed of field greens, topped with crisp bacon, bleu cheese, and your choice of dressing.

• Strawberry, Toasted Almond, and Goat Cheese Salad

  Spring greens with citrus champagne vinaigrette.

• Tomato and Mozzarella Salad

  A Sliced vine ripened tomato, basil, and fresh mozzarella cheese with balsamic vinaigrette.

• Spinach

  Fresh tender spinach tossed with sliced red onion, mushrooms, and a warm bacon dressing. Topped with crisp bacon and chopped egg.

• Caesar

  Fresh crisp romaine hearts tossed with romano cheese, garlic croutons and a creamy dressing. Topped with shaved parmesan cheese and sprinkled with fresh ground pepper.

• Ruth's Chop Salad

  A Ruth's Chris original, julienne iceberg lettuce, spinach and raddichio tossed with sliced red onions and mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and topped with crispy onions.

Potatoes

• Mashed

  With a hint of roasted garlic.

• Baked

  A one-pounder, loaded.

• Lyonnaise

  Sauteed with onions.

• Julienne

  Regular Cut.

• Shoestring

  Extra thin and crispy.

• Steak Fries

  Tossed with fresh rosemary, roasted garlic, and sun-dried tomatoes.

• Potatoes Au Gartin

  Idaho Sliced Potatoes with a three cheese sauce.

• Sweet Potato Casserole

  With Pecon crust.

Vegetables

• Creamed Spinach

• Fresh Spinach

• Spinach Au Gratin

• French Fried Onion Rings

• Sauteed Wild Mushrooms

• Fresh Broccoli

• Broccoli Au Gratin

• Broiled Tomatoes

• Fresh Asparagus With Hollandaise

Dessert

• Cheesecake

  Creamy homemade cheesecake served with fresh seasonal berries

• Chocolate Sin Cake

  Chocolate and espresso -an irresistible temptation

• Chocolate Explosion

  Devils food cake with a warm molten chocolate center, topped with vanilla ice cream and caramel sauce

• Caramelized Banana Cream Pie

  Creamy white chocolate and banana liqueur custard in a flaky crust. Topped with caramelized bananas

• Creme Brulee

  The classic creole egg custard. Topped with fresh seasonal berries and mint

• Bread Pudding with Whiskey Sauce

  Our definitive version of a traditional new orleans favorite

• Fresh Seasonal Berries with Sweet Cream Sauce

  A celebration of natural flavors. Simple and simply sensational

• Ice Cream or Sorbet