appetizers

S e a r e d Ah i - T u n a * Sizzling Blue Crab Cakes

complemented by a spirited sauce with hints two jumbo lump crab cakes with sizzling
of mustard and beer lemon butter

V e a l O s s o B u c o R av i o l i Calamari
saffron-infused pasta with sauted baby lightly fried, with sweet and spicy asian
spinach and white wine demi-glace chili sauce

B a r b e c u e d Sh r i m p M u s h r o o m s S t u ff e d
large shrimp sauted in reduced white wine, w i t h C r a b m e at
butter, garlic and spices broiled, topped with romano cheese

Spicy Lobster Crabtini

succulent lobster, lightly fried, tossed in a lump crabmeat and house vinaigrette
spicy cream sauce and served with a tangy with creole remoulade sauce in a chilled
cucumber salad martini glass

Sh r i m p C o c k ta i l
chilled jumbo shrimp, choice of creole
remoulade sauce or new orleans-style
cocktail sauce

salads & soups

A L L O F O U R D R E S S I N G S A R E M A D E F R E S H , U S I N G O U R E XC L U S I V E R E C I P E S . C H O O S E F R O M :
B L E U C H E E S E , B A L S A M I C V I N A I G R E T T E , C R E A M Y L E M O N B A S I L , R A N C H , T H O U S A N D I S L A N D,
REMOUL ADE, AND VINAIGRE T TE

Caesar Salad Ruths Chop Salad

fresh romaine hearts, romano cheese, our original... julienne iceberg lettuce, baby
creamy caesar dressing, shaved parmesan spinach, radicchio, red onions, mushrooms,
and fresh ground black pepper green olives, bacon, eggs, hearts of palm,
croutons, bleu cheese, lemon basil dressing,
Lettuce Wedge crispy onions
crisp iceberg, field greens, bacon, bleu cheese
and choice of dressing Steak House Salad
iceberg, baby arugula, baby lettuces, grape
Harvest Salad tomatoes, garlic croutons, red onions
mixed greens, roasted corn, dried cherries,
bacon, tomatoes, white balsamic vinaigrette, S l i c e d To m ato & O n i o n
goat cheese and cajun pecans beefsteak tomato, field greens, red onions,
vinaigrette and bleu cheese

L o b s t e r B i s q u e F r e n ch O n i o n S o u p

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.
NP_AMWAY_0714
 signature steaks & chops
N e w Yo r k S t r i p * Filet*
USDA Prime, full bodied 16 oz cut, slightly tender corn-fed midwestern beef,
firmer than a ribeye 11 oz cut

T- B o n e * Petite Filet*
full-flavored 24 oz USDA Prime cut equally tender 8 oz filet

La m b C h o p s * C o w b oy R i b e y e *
three extra thick chops, marinated bone-in 22 oz USDA Prime cut
overnight, with fresh mint
Petite Filet & Shrimp*
Ribeye* two 4 oz medallions with large shrimp
USDA Prime 16 oz cut, well marbled for peak
flavor, deliciously juicy Porterhouse for Two*
rich flavor of a strip, tenderness of a filet,
40 oz USDA Prime cut

entre complements
Shrimp Os c a r S t y l e
six additional large shrimp crab cake, asparagus and barnaise sauce

Au P o i v r e S au c e Bleu Cheese Crust

brandy and pepper sauce bleu cheese, roasted garlic and a touch of
panko bread crumbs

Ruths Chris specializes in the finest custom-aged Midwestern beef. We broil it e x actly

the way you like it at 180 0 Fahrenheit to lock in the corn-fed fl avor. Then we serve

your ste ak sizzling on a 50 0 pl ate so that it stays hot throughout your me al.

Our ste aks are served sizzling in butter. Ple ase specify e xtra butter or none.

RARE MEDIUM RARE MEDIUM MEDIUM WELL WELL

VERY RED RED, WARM CENTER PINK CENTER SLIGHTLY PINK BROILED
COOL CENTER CENTER THROUGHOUT,
NO PINK

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.
 seafood & specialties
Sizzling Blue Crab Cakes V e g e ta r i a n P l at e
three jumbo lump crab cakes with sizzling choose three of your favorite potato
lemon butter or vegetable sides

Stuffed Chicken Breast L i v e M a i n e L o bs t e r

oven roasted free-range double chicken breast, marketprice
garlic herb cheese, lemon butter
L o bs t e r Ta i l
Barbecued Shrimp
large shrimp sauted in reduced white wine,
butter, garlic and spices on a bed
of roasted garlic mashed potatoes

potatoes
Au G r at i n Shoestring Fries

idaho sliced potatoes extra thin and crispy

with a three cheese sauce
S w e e t P otato C a ss e r o l e
Baked with pecan crust
one lb, fully loaded
Lyo n n a i s e
Mashed sauted with onions
with a hint of roasted garlic

French Fries
classic cut

vegetables
S p i n a c h Au G r at i n F r e s h As pa r a g u s & H o l l a n d a i s e

B a b y S p i n a c h T e m p u r a O n i o n R i n g s

S au t e d M u s h r o o m s C r e a m e d S p i n a c h

B r o i l e d To m ato e s B r o cc o l i Au G r at i n

F r e s h B r o cc o l i

ruths favorites in red

*items are served raw, or undercooked, or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.
NP_AMWAY_0714
BEHIND THE SIZZLE

PICTURED ON OUR COVER IS THE ORIGINAL RUTHS CHRIS STEAK HOUSE ON

BROAD STREET IN NEW ORLEANS, opened 1965.

IF ASKED WHO PUT THE SIZZLE IN RUTHS CHRIS STEAK HOUSE, THE ANSWER IS SIMPLE
RUTH FERTEL. THE WOMAN WHO, IN 1965 NEW ORLEANS, MORTGAGED HER HOME ON A
HUNCH AND TOOK A GAMBLE ON OWNING A STEAK HOUSE. THAT 60-SEAT RESTAURANT,
PICTURED ON OUR COVER, HAS BECOME A FAMILY OF LOCAL STEAK HOUSES LOCATED
IN CITIES AROUND THE WORLD EACH ONE DEDICATED TO STANDARDS SET BY RUTH
HERSELF.

RUTH ADDED MORE THAN HER NAME TO THE ORIGINAL CHRIS STEAK HOUSE, SHE
ADDED HER WARMTH AND LOVE OF ENTERTAINING. TODAY YOULL ENJOY YOUR MEAL
JUST AS RUTH ORIGINALLY INTENDED. OUR CHEFS PREPARE YOUR STEAK IN AN 1800
OVEN, SEARING IN THE NATURAL FLAVOR. THEN ITS SERVED TO YOU ON A 500 PLATE,
JUST AS RUTH IMAGINED, SO THAT YOUR STEAK STAYS HOT AND DELICIOUS FROM
FIRST BITE TO LAST.

NO MATTER WHAT YOU CHOOSE AT RUTHS CHRIS STEAK HOUSE, EVERY DISH IS
PRESENTED TO YOU JUST THE WAY RUTH WOULD INSIST: WITH JUST THE RIGHT DEGREE
OF DEDICATION, AND OF COURSE, AN ELEMENT OF SIZZLE.

FOUNDER 1965

F I R S T E S TA B L I S H M E N T

Ruth Fertel

2013 RCHS All Rights Reserved