Chilled large shrimp with your choice of our classic Creole remoulade sauce or our spicy New Orleansstyle cocktail sauce.
Saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed spinach and a white wine demi glace.
Large shrimp sautéed New Orleans-style in reduced white wine, butter, garlic and spices.
Ahi-tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Two jumbo lump crab cakes with sizzling lemon butter.
Our calamari is lightly fried and tossed with a sweet and spicy Thai chili sauce.
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.
Succulent lobster, lightly fried, tossed in a spicy cream sauce and served with a tangy cucumber salad.
Traditional Carpaccio served with shaved Parmesan cheese, fresh ground black pepper and Caesar dressing.
All of our dressings are made fresh, using our exclusive recipes. Choose from: Bleu Cheese, Balsamic Vinaigrette, Creamy Lemon Basil, Ranch, Thousand Island, Remoulade and Vinaigrette.
Fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with shaved parmesan cheese and fresh ground black pepper.
A crisp wedge of iceberg lettuce on field greens with bacon, bleu cheese and your choice of dressing.
Fresh baby spinach tossed with sliced red onion, mushrooms and a warm bacon dressing, topped with crisp bacon and chopped egg.
A Ruth's Chris original. Julienne iceberg lettuce, spinach and radicchio tossed with red onions and mushrooms, green olives, bacon, eggs, hearts of palm, croutons, Bleu Cheese and lemon basil dressing and topped with crispy fried onions.
Iceberg, baby arugula and baby lettuces with grape tomatoes, garlic croutons and red onions.
A sliced Beefsteak tomato on field greens, topped with sliced red onions, vinaigrette and Bleu Cheese crumbles.
A sliced Beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette.
This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.
A full-flavored classic cut of USDA Prime.
Three chops cut extra thick, marinated overnight and served with fresh mint. They are naturally tender and flavorful.
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
The most tender cut of corn-fed Midwestern beef.
A smaller, but equally tender filet.
A huge bone-in version of this USDA Prime cut.
Two 4-ounce medallions of our filet topped with large Gulf shrimp.
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Six additional large shrimp
brandy and pepper sauce
crab cake, asparagus and béarnaise sauce
bleu cheese, roasted garlic and a touch of bread crumbs
Canadian Walleye, lightly breaded in panko crumbs and almonds. Topped with lemon beurre blanc sauce.
Three of our jumbo lump crab cakes with sizzling lemon butter.
Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Our signature large shrimp, sauteed New Orleans style in reduced white wine, butter, garlic and spices, on a bed of our roasted garlic mashed potatoes.
Marinated Portobello mushrooms on our garlicmashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter.
Our chef has selected the finest fresh fish, lobster and other seasonal specialties for your enjoyment. Please refer to the Chef's Features page at the front of the menu for a list of today's selections.
Yukon Gold sliced potatoes with a three cheese sauce.
a one-pounder, loaded.
with a hint of roasted garlic.
extra thin and crispy.
with pecan crust.
sautéed with onions.
* Are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Finish your meal with one of our amazing desserts. They aren't just a delight for your taste buds, but they are a work of art for your eyes to feast upon as well.
Creamy homemade cheesecake served with fresh berries. Suggested with Michele Chiarlo "Nivole"
Chocolate and espresso - an irresistible temptation. Suggested with Taylor 20 year Port
The classic Creole egg custard; Topped with fresh berries and mint. Suggested with Moet & Chandon "Imperial" Champagne
Our definitive version of a traditional New Orleans favorite. Suggested with Remy Martin VS
A celebration of natural flavors. Simple and simply sensational. Suggested with Mission Hills Riesling Ice Wine
Bailey's Irish Cream, Frangelico, Brandy and Coffee drizzled with chocolate syrup and topped with whipped cream.
Jameson Irish Whiskey, Coffee Liqueur and Coffee topped with whipped cream.
di Saronno Amaretto and coffee topped with whipped cream.
The finest Cognac in the world. Aged 70 to 100 years.
Unbelievably soft, with a slight natural, sweetness.
Entrée includes a beverage, side and a serving of chocolate or vanilla ice cream for dessert
All served on room temperature platters, seasoned with salt and pepper
Choice of French Fries or Mashed Potatoes
Almond Crusted Walleye with a side of lemon beurre blanc Choice of French Fries or Mashed Potatoes
Oven roasted free-range chicken breast stuffed with garlic herb cheese Choice of French Fries or Mashed Potatoes
Keeping this favorite simple Kraft Choice of French Fries or Mashed Potatoes
Great food but bit pricey. Understand quality but prices bit steep
Service was outstanding, food was amazing,
An amazing night out
Our server Jennifer was terrific. The entire staff was attentive without hovering. Thanks for a wonderful evening.
We have going to the restaurant for years and it always exceeds expectations.
Always consistent preparation of the steaks here. They do enhance with salt and butter, and they tell you that, so be aware - I'd say on the verge of being a bit too salty. I'd like to see them have more affordable bottles of wine. Specialty cocktails selection was very good. Service has always been knowledgeable and friendly.
Fabulous food. Great service. Wonderful atmosphere. Truly an enjoyable experience. We are looking forward to visiting the restaurant again.
Our original reservation was for four, but we had two more join us and Ruth Chris was very accommodating. With a phone call, they were able to add the two others on a Friday night during Restaurant Week.
The food, the ambiance, the service were all incredible. We went here for restaurant week but ordered some extra items as well. It was a great experience and we will be back!!!
The service was excellent. Friendly front desk hostess. Servers, servers assistants and management was over the top customer service.
Excellent service as usual. GUI did a great job as our server... personal, attentive, informative, knowledgeable and would definitely recommend. Our table was ready when we arrived. Thank you Lee for the visit to our table!