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Complemented by a spirited sauce with hints of mustard and beer.
Large shrimp sauteed in reduced white wine, butter, garlic, and spices.
Saffron pasta, baby spinach, and veal demi-glace.
Succulent lobster, lightly fried, tossed in a spicy cream sauce and served with a tangy cucumber salad.
(2) Jumbo lump cakes, and lemon butter.
Chilled jumbo shrimp. Your choice of sauce.
Creamy lobster bisque in the new Orleans style.
Romaine hearts, Parmesan and Romano, and creamy Caesar.
Bacon and bleu cheese on crisp greens. Your choice of dressing.
Bacon, egg, palm heart, olives, and lemon-basil dressing.
(11 oz.) Cut of tender corn-fed Midwestern beef.
(2) Tender (4 oz.) medallions with grilled jumbo shrimp.
(16 oz.) USDA Prime, richly flavored, and slightly firmer.
The same incredible cut as the classic in an (8 oz.) filet.
(16 oz.) USDA Prime marbled for flavor and deliciously juicy.
Full-flavored (24 oz.) USDA prime cut.
Bone-in (22 oz.) USDA prime cut.
(3) Extra thick marinated chops with fresh mint.
(40 oz.) USDA Prime richness of a strip tenderness of a filet.
(16 oz.) Double bone-in chop, marinated for full flavor and tenderness.
A tender (16 oz.) bone-in cut at the peak of flavor.
USDA Prime 19 oz. bone-in cut founder's favorite.
Sizzling with drawn butter.
Lump crabmeat, asparagus, and bearnaise sauce.
Bleu cheese and roasted garlic.
Roasted double breast, garlic-herb cheese, and lemon butter.
Chef's seasonal preparation.
Sautéed in garlic butter and BBQ spices over roasted garlic mash.
(3) Jumbo lump crab cakes sizzling lemon butter.
Tender lobster, (3) cheeses, and green-chile sauce.
(1 lb.) Fully loaded.
Served with pecan crust.
Served with (3) cheese sauce.
Served with a hint of roasted garlic.
A Ruth's classic.
Served fully loaded.
Pan-roasted fresh thyme.
Served with hollandaise sauce.
Chocolate and espresso-an irresistible temptation.
(3) Layers with velvety cream cheese icing drizzled with caramel sauce.
Fresh seasonal berries with a rich vanilla cream.
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