Veal Osso Buco Ravioli

Saffron pasta, baby spinach, and veal demi-glace.

BBQ Shrimp

Large shrimp sauteed in reduced white wine, butter, garlic, and spices.

Lobster Voodoo

Succulent lobster, lightly fried, tossed in a spicy cream sauce and served with a tangy cucumber salad.

Sizzling Crab Cakes

(2) Jumbo lump cakes, and lemon butter.

Shrimp Cocktail

Chilled jumbo shrimp. Your choice of sauce.

Lobster Bisque

Creamy lobster bisque in the new Orleans style.

Steak House Salad

Baby lettuces, grape tomatoes, and garlic croutons. Your choice of dressing.

Caesar Salad

Romaine hearts, Parmesan and Romano, and creamy Caesar.

Lettuce Wedge Salad

Bacon and bleu cheese on crisp greens. Your choice of dressing.

Ruth's Chopped Salad

Bacon, egg, palm heart, olives, and lemon-basil dressing.

Classic Filet

(11 oz.) Cut of tender corn-fed Midwestern beef.

Petite Filet & Shrimp

(2) Tender (4 oz.) medallions with grilled jumbo shrimp.

New York Strip

(16 oz.) USDA Prime, richly flavored, and slightly firmer.

Petite Filet

The same incredible cut as the classic in an (6 oz.) filet.

Ribeye

(16 oz.) USDA Prime marbled for flavor and deliciously juicy.

T-Bone

Full-flavored (24 oz.) USDA prime cut.

Lamb Chops

(3) Extra thick marinated chops with fresh mint.

Porterhouse

(40 oz.) USDA Prime richness of a strip tenderness of a filet.

Berkshire Pork Chop

(16 oz.) Double bone-in chop, marinated for full flavor and tenderness.

Bone-In Filet

A tender (16 oz.) bone-in cut at the peak of flavor.

Bone-In New York Strip

USDA Prime 19 oz. bone-in cut founder's favorite.

Grilled Shrimp

Jumbo shrimp.

Oscar Style

Lump crabmeat, asparagus, and bearnaise sauce.

Bleu Cheese Crust

Bleu cheese and roasted garlic.

Lobster Tail

Sizzling with drawn butter.

Stuffed Chicken Breast

Roasted double breast, garlic-herb cheese, and lemon butter.

BBQ Shrimp

Sautéed in garlic butter and BBQ spices over roasted garlic mash.

Sizzling Crab Cakes

(3) Jumbo lump crab cakes sizzling lemon butter.

Lobster Mac & Cheese

Tender lobster, (3) cheeses, and green-chile sauce.

King Salmon Fillet

Chef's seasonal preparation.

Baked Potatoes

(1 lb.) Fully loaded.

Au Gratin Potatoes

Served with (3) cheese sauce.

Sweet Potato Casserole

Served with pecan crust.

Mashed Potatoes

Served with a hint of roasted garlic.

Side of French Fries

Traditional hand-cut.

Side of Creamed Spinach

A Ruth's classic.

Side of Steamed Broccoli

Simply steamed.

Side of Hash Browns

Served fully loaded.

Side of Cremini Mushrooms

Pan-roasted fresh thyme.

Side of Grilled Asparagus

Served with hollandaise sauce.

Classic Cheesecake

Fresh berries and mint.

Chocolate Sin Cake

Chocolate and espresso-an irresistible temptation.

Carrot Cake

(3) Layers with velvety cream cheese icing drizzled with caramel sauce.

Berries & Cream

Fresh seasonal berries with a rich vanilla cream.

Creme Brulee

The classic Creole egg custard, topped with fresh berries.

White Chocolate Bread Pudding

Scratch made, your choice of spirited creme anglaise: Chambord, Tia Maria, Grand Marnier, and Frangelico