Boss Lady Pizza - Boulder, CO

Our‎ calamari is lightly fried and tossed with a sweet and spicy Asian chili sauce.

Sauteed new orleans style in reduced white wine, butter, garlic and spices.

Colossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce in a chilled in a chilled martini glass

Jumbo shrimp dressed with your choice of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce.

Broiled mushroom caps with jumbo crab stuffing romano cheese.

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

Two jumbo lump crab cakes with sizzling lemon butter.

Saffron-infused pasta filled with veal Osso Buco and fresh mozzarella cheese. Served with sauteed baby spinach and a white wine demi-glace.

Lightly fried and tossed in a spicy cream sauce.

A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles.

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

Fresh crisp romaine hearts tossed with romano cheese and a creamy caesar dressing. Topped with shaved parmesan cheese and fresh ground black pepper

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

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

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

Sauteed with butter.

With a honey Thai sauce

Caramelized‎ with a touch of sugar

Our creamed spinach, served au gratin in a cheese sauce topped with melted swiss and sharp cheddar.

Steamed and served au gratin in cheese sauce topped with melted sharp cheddar.

A‎ one-pounder, loaded.

Sauteed with a hint of butter.

Fresh asparagus with hollandaise.

With a hint of roasted garlic.

Extra thin and crispy (pommes frites style).

Sauteed with onions.

With‎ pecan crust

Idaho sliced potatoes with a three cheese sauce.

A‎ Ruth’s favorite chopped spinach in a new orleans style cream sauce.

The most tender cut of corn-fed Midwestern beef.

A smaller, but equally tender filet.

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

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

A full-flavored, classic cut of prime beef.

This USDA prime cut has a full-bodied texture that is slightly firmer than a rib eye.

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

Sauteed new orleans style in reduced white wine, butter, garlic and spices served on a bed of garlic mashed potatoes.

Two 4-ounce medallions of our filet topped with jumbo shrimp.

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

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

Fresh whole maine lobster, ranging from 2.5 to 5 pounds.

With blackening spice and topped with lemon and drizzled butter.

Create the perfect vegetarian entree by choosing three of your favorite Ruth's Chris side items.

Your server will describe the seafood our chef has selected for today.

Creamy‎ white chocolate banana custard in our flaky crust. Topped with caramelized bananas.

Granny smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream.

Creamy homemade cheesecake served with fresh berries.

Our definitive version of a traditional new orleans favorite.

Chocolate and espresso

The classic creole egg custard, topped with fresh berries and mint.

A celebration of natural flavors. Simple and simply sensational.

Super premium ice cream or sorbet

Sauteed‎ in white wine, butter, garlic and spices.

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

Assorted lettuces with cherry tomatoes, garlic croutons and red onions.

Topped with shaved parmesan cheese and sprinkled with fresh ground pepper.

Grilled marinated chicken atop our caesar salad.

Jumbo shrimp and jumbo lump crabmeat tossed with fresh lemon and olive oil served on a bed of mixed greens, tomatoes and diced peppers.

Jumbo shrimp served with our signature Ruth’s chop salad.

Fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened ahi tuna.

As12 ounce USDA prime cut.

Filet, marinated chicken breast and your choice of pork chop or andouille sausage.

An 8-ounce thick cut of the most tender corn-fed Midwestern beef.

Classic:‎ bulleit kentucky straight bourbon, muddled mint leaves, sugar, crushed ice. Sparkling pear: absolut citron vodka, hanger one spiced pear vodka, muddled mint leaves, topped with piper aonoma blanc de blancs sparkling wine, crushed ice

Stolichnaya vodka, freshly squeezed lime juice, house made strawberry puree, basil leaves

Smirnoff vodka, domaine de canton ginger liqueur, freshly squeezed lime juice, ginger ale, candied ginger, lime twist

Belvedere pink grapefruit vodka, st. Gremain elderflower liqueur, freshly squeezed ruby red grapefruit and lime juices, grapefruit slice

Hendrick's gin, domaine de canton ginger liqueur, freshly squeezed lime juice, muddled cucumber and orange wedge

Our version of a new orleans classic. Knob greek small batch rye whiskey, house made brown sugar syrup, dash of peychaud's bitters, lemon peel, pernod misted glass

Bacardi silver rum, freshly squeezed lime juice, muddled blueberries and mint leaves

Remy martin VSOP cognac, cointreau, freshly squeezed lemon juice, muddled blackberries, dash of plum bitters, topped with plump blackberries, sugar rim

Zacapa centenario 23 year-old aged rum, pom pomegranate juice, freshly squeezed lemon and lime juices, and monin yellow passion fruit. Served with a sugar rim, orange slice, and gourmet luxardo cherry

180d silver 100% blue agave tequila, freshly squeezed lime and ruby red grapefruit juices, edible flower

Ketel one citreon vodka, domaine de canton ginger liqueur, house made ginger infused syrap, freshly squeezed lemon juice, candied ginger

Grey goose vodka, noilly part "original" dry vermouth, olive juice, hand stuffed colossal blue cheese stuffed olives

Absolut raspberri vodka, cointreau, freshly squeezed lime juice, cranberries juice, muddled raspberries, and fresh rosemary

Woodford reserve bourbon, domaine de canton ginger liqueur, house made lemon sour, spoonful of luxardo cherry juice, gourment luxardo cherries

Marker's mark kentucky straight bourbon, fonseca bin 27 reserve ruby port, angostura bitters

with our pizza and service. JE Fisher Group

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While‎ not pounding slices, Jordan is looking to get into information technologies. Hailing from just west of our nation’s capital, Jordan has aspirations of starting his own technology company. Fear not though, he still makes time for the important things in life: like partying with Theta Xi where, according to Jordan, they go harder than anywhere else on campus. And in case you were wondering exactly what he DOES at his brotherhood, his role is to party; he’s their resident Andrew WK.