| Appetizers & Soups |
| Crabtini colossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce in a chilled martini glass |
| Barbecued Shrimp sautéed new orleans style in reduced white wine, butter, garlic and spices |
| Shrimp Remoulade or Shrimp Cocktail jumbo gulf shrimp dressed with your choice of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce |
| Mushrooms Stuffed with Crabmeat broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese |
| Seared Ahi Tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and beer. |
| Sizzlin Blue Crab Cakes two jumbo lump crab cakes with sizzling lemon butter |
| Veal Osso Buco Ravioli saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. served with sautéed spinach and a white wine demi glace. |
| Louisiana Seafood Gumbo |
| Lobster Bisque |
| Salads |
| Sliced Tomato and Onion a sliced beefsteak tomato on a medley of lettuces. topped with sliced red onions, vinaigrette and bleu cheese crumbles. |
| Steak House Salad iceberg, romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions |
| Caesar fresh crisp romaine tossed with romano cheese, garlic croutons and creamy caesar 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 radicchio tossed with sliced red onions and mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon |
| Baby Arugula Salad fresh baby arugula tossed with sliced red onion, mushrooms and a warm bacon dressing. topped with crisp bacon and chopped egg. |
| Vine Ripe Tomato & Buffalo Mozzarella Salad a sliced beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette. |
| Lettuce Wedge a crisp wedge of iceberg lettuce on field greens topped with crumbled bleu cheese with your choice of dressing (a favorite is bleu cheese). |
| Dressings are all made fresh, using our exclusive recipes. |
| Steaks |
| Filet the most tender cut of corn-fed midwestern beef. |
| 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. |
| New York Strip this usda prime cut has a full-bodied texture that is slightly firmer than a ribeye |
| Porterhouse for Two this usda prime cut combines the rich flavor of a strip with the tenderness of a filet. |
| T-bone a full-flavored, classic cut of prime beef |
| Entrees |
| Petite Filet and Shrimp two 4-ounce medallions of our filet topped with jumbo gulf shrimp. |
| Veal Chop with Sweet and Hot Peppers veal chop marinated overnight in a savory blend of pepper vinegar, garlic and onions. broiled and served sizzling with hot and sweet peppers |
| Lamb Chops three chops cut extra thick. they are naturally tender and flavorful |
| Stuffed Chicken Breast oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter |
| Fresh Lobster fresh whole maine lobster, ranging from 2.5 to 5 pounds. |
| Market Fresh Seafood Selection your server will describe the seafood selected by the chef each day |
| Grilled Portobello Mushrooms marinated portobello mushrooms on our garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter. |
| Ahi-Tuna Stack seared rare tuna topped with colossal lump crabmeat and served sizzling with red pepper pesto |
| Cold Water Lobster Tail with blackening spice and topped with lemon and drizzled butter. |
| Potatoes |
| Mashed with a hint of roasted garlic |
| Baked a one-pounder, loaded |
| Au Gratin served in a cream sauce, topped with melted sharp cheddar |
| Steak Fries big and rough cut |
| Julienne regular cut |
| Shoestring extra thin and crispy (pommes frites style) |
| Lyonnaise sautéed with onions |
| Sweet Potato Casserole with pecan crust |
| Vegetables |
| Sautéed Mushrooms sautéed with butter |
| French Fried Onion Rings 1-inch cut rings |
| Broiled Tomatoes caramelized with a touch of sugar |
| Fresh Broccoli steamed au gratin, served in cheese sauce topped with melted sharp cheddar |
| Fresh Spinach sautéed with a hint of butter |
| Creamed Spinach classic new orleans version au gratin |
| Spinach Au Gratin creamed spinach topped with melted sharp cheddar |
| Fresh Asparagus with hollandaise |
| Desserts |
| Caramelized Banana Cream Pie creamy white chocolate banana custard in our flaky crust. topped with caramelized bananas |
| Warm Apple Crumb Tart granny smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream |
| Cheesecake creamy homemade cheesecake served with fresh berries. |
| Bread Pudding with Whiskey Sauce our definitive version of a traditional new orleans favorite |
| Chocolate Sin Cake chocolate and espresso |
| Creme Brulée the classic creole egg custard, topped with fresh berries and mint. |
| Fresh Seasonal Berries with Sweet Cream Sauce a celebration of natural flavors. simple and simply sensational. |
| Ice Cream or Sorbet super premium ice cream or sorbet |
| Lunch |
| Appetizers |
| BBQ Shrimp sauteed in white wine, butter, garlic and spices. |
| Seared Ahi Tuna perfectly complemented by a spirited sauce with hints of ginger, mustard and bee |
| Caesar Salad topped with shaved parmesan cheese and sprinkled with fresh ground pepper. |
| Steak House Salad assorted lettuces with cherry tomatoes, garlic croutons and red onions. |
| Louisiana Seafood Gumbo |
| Onion Soup Au Gratin |
| Lobster Bisque |
| Onion Rings 1-inch cut rings |
| Specialty Salads |
| Grilled Chicken Caesar Salad grilled marinated chicken atop our caesar salad. |
| Chilled Shellfish Salad jumbo gulf shrimp and jumbo lump crabmeat tossed with fresh lemon and olive oil served on a bed of mixed greens, tomatoes and diced peppers. |
| Shrimp and Chop Salad jumbo gulf shrimp served with our signature ruth's chop salad. |
| Seared Ahi Tuna Salad fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened ahi tuna. |
| Peppercorn Crusted Flat Iron Steak Salad flat iron steak served atop assorted lettuces with mushrooms, bacon, egg, red onions, cherry tomatoes and croutons. |
| Entrees |
| Bleu Cheese Crusted Flat Iron Steak an 8-ounce steak topped with our signature bleu cheese crust. |
| Petite Filet an 8-ounce thick cut of the most tender corn-fed midwestern beef. |
| New York Strip a 12-ounce usda prime cut |
| Luncheon Ribeye a 12-ounce usda ribeye well marbled for extra flavor |
| Marinated Chicken Breast North Atlantic Salmon Fillet salmon available broiled or with cajun spices |
| Classic mixed Grill filet, marinated chicken breast and your choice of pork chop or andouille sausage. |
| Veal Chop with Sweet & Hot Peppers marinated 10-ounce veal chop served sizzling with sweet and hot peppers. |
| Sandwiches |
| Steak Po- Boy sliced flat iron steak with crispy onions and béarnaise sauce served with our homemade julienne fries. |
| Prime Hamburger grilled prime hamburger with swiss or cheddar cheese served with our homemade julienne fries. |
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