Ruth's Chris Steak House (1 N Brentwood Blvd)

Complemented by a spirited sauce with hints of mustard and beer.

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

Saffron infused pasta with sautéed baby spinach and white wine demi glacé.

Chilled jumbo shrimp, choice of new Orleans cocktail, or creole remoulade sauce.

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

Cup.

Fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan & fresh ground black pepper.

Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions.

Crisp iceberg, field greens, bacon, blue cheese, and choice of dressing.

Heirloom tomatoes, fresh basil, aged balsamic glaze, and extra virgin olive oil.

Julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese, lemon basil dressing, and crispy onions.

Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, cajun pecans and crispy onions.

Chopped salad with onions, mushrooms, croutons, bleu cheese dressing, bleu cheese crumbles, cajun pecans, bacon, peppers, crispy onions & blackened tenderloin.

Shrimp & lump crabmeat tossed with vinaigrette dressing on a bed of mixed greens.

Fresh field greens, red onions, crunchy vegetables, slices of seared ahi tuna, honey-Thai sauce.

Toasted french bread with au jus & creamy horseradish, served with hand-cut French fries.

Ruth's special grind on a brioche bun with havarti cheese, lettuce, tomato & smoked onion aioli, served with housemade chips. Best in town.

Equally tender 8 oz filet.

Three guest favorites - 4 oz filet, garlic herb cheese stuffed oven roasted chicken breast, homemade jumbo lump crab cake.

Large shrimp sautéed in reduced white wine, butter, garlic & spices on a bed of roasted garlic mashed potatoes.

Half breast with garlic, cheddar & cream cheeses over asparagus & garlic mashed potatoes.

Tender corn-fed midwestern beef topped with large shrimp.

New Zealand king salmon with our chef ’s seasonal preparation.

Tender lobster, three cheese blend, mild green-chiles.

USDA Prime, full bodied 16 oz cut, slightly firmer than a ribeye.

Bone in 22 oz USDA prime cut.

USDA Prime. 16 oz cut. Well marbled for peak flavor, and deliciously juicy.

Tender corn-fed midwestern beef, 11 oz cut.

Tender corn-fed midwestern beef, 8 oz cut.

Full-flavored. 24 oz, USDA Prime cut.

Center cut chop, fine-grained & flavorful. Served with sliced cinnamon apples.

Two 4 oz medallions of filet served with cajun dusted large shrimp.

Three extra thick chops, marinated overnight with fresh mint.

40 oz USDA Prime cut. Combining the rich flavor of a strip and the tenderness of a filet.

An incredibly tender 16 oz bone-in cut at the peak of flavor.

USDA prime, full-bodied 19 oz bone-in cut.

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

Broiled with lemon, butter, and parsley.

Prime ground beef and cheddar cheese; served with lettuce, tomato & onion and potato chips.

Boneless chicken breast, grilled and topped with Swiss cheese, avocado, lettuce, tomato, red onion, bacon & mayonnaise; served on toasted bread with potato chips.

Pan roasted sea bass with citrus-coconut butter and sweet potato & pineapple hash.

Large shrimp sautéed in reduced white wine, butter, garlic and spices. Served over fried jalapeño-cheese grits cakes. Accented with crumbled bacon.

Three jumbo lump crab cakes, sizzling lemon butter.

Tender lobster, three cheeses, green-chile sauce.

Enjoy a prix fixe that includes a starter, entrée & a personal side.

With a hint of roasted garlic.

A Ruth's classic.

Simply steamed.

Sliced Idaho potatoes with a three cheese sauce.

One pound loaded baked potato.

Caramelized onions, fresh thyme, and garlic butter.

Pan roasted and accented with fresh thyme.

Tender lobster, three cheese blend, and mild green chiles.

Sautéed in butter.

With bacon and honey butter.

Hollandaise sauce.

Hand-cut fresh from the cob with diced jalapeño.

With a pecan crust.

Served fully loaded, a must try!

Traditional hand cut.

Fresh berries and mint.

Three layers of our very own recipe with thick velvety cream cheese icing, drizzled with caramel sauce.

Scratch made, your choice of spirited creme anglaise: chambord, tia maria, grand marnier, frangelico.

Fresh seasonal berries with a rich vanilla cream.

Chocolate & espresso - an irresistible temptation.

Spirited sauce with hints of mustard and beer.

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

Two jumbo lump crab cakes with lemon butter.

Saffron-infused pasta with sauteed baby spinach and white wine demi-glace.

Chilled jumbo shrimp, choice of creole remoulade sauce or New Orleans-style cocktail sauce.

Fresh Romaine hearts, Romano cheese, creamy Caesar dressing, shaved parmesan, and fresh ground black pepper.

Crisp iceberg, field greens, bacon, bleu cheese, and choice of dressing.

Julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing, and crispy onions.

Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, and red onions.

Served with cheese, sour cream and chives.

USDA prime, full bodied, slightly firmer than a ribeye 12-ounce.

Three extra thick chops, marinated overnight with fresh mint.

USDA prime 16 oz cut, well marbled for peak flavor.

Tender corn-fed midwestern beef, 11 oz cut.

Equally tender 8 oz filet.

Bone-in 22 oz USDA prime cut.

Rich flavor of a strip, tenderness of a filet, 40 oz USDA prime cut.

An incredibly tender 16 oz bone‐in cut at the peak of flavor.

USDA prime, full-bodied 19 oz bone-in cut.

USDA prime bone-in 40 oz ribeye, well-marbled for peak flavor.

Oven roasted free-range double chicken breast, garlic herb cheese, and lemon butter.

Three jumbo lump crab cakes with lemon butter.

Large shrimp sauteed in reduced white wine, butter, garlic,and spices on a bed of roasted garlic mashed potatoes.

New Zealand king salmon

Three layers, thick and velvety cream cheese icing drizzled with caramel sauce.

Creamy cheesecake with fresh berries.

Creamy cheesecake with fresh berries.

Fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan & fresh ground black pepper

Chopped salad with onions, mushrooms, croutons, bleu cheese dressing, bleu cheese crumbles, cajun pecans, bacon, peppers, crispy onions & blackened tenderloin

Shrimp & lump crabmeat tossed with vinaigrette dressing on a bed of mixed greens

Fresh field greens, red onions, crunchy vegetables, slices of seared ahi-tuna, honey-thai sauce

(Calorie counts do not include dressing) iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions

Complemented by a spirited sauce with hints of mustard & beer

Large shrimp sautéed in reduced white wine, butter, garlic & spices

Chilled jumbo shrimp, choice of creole remoulade sauce or new orleans-style cocktail sauce

Saffron-infused pasta with sautéed baby spinach & white wine demi-glace

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

Two filet sliders topped with ruth's barbecue butter & crispy onion straws

Fried shrimp, lettuce, tomato & remoulade sauce, served with hand-cut french fries

Crab cake topped with remoulade sauce, served with lettuce, tomato & onion and hand-cut french fries

A cup of our house-made soup of the day and your choice of steak house salad (220-460 cal) or caesar salad* (500 cal)

Toasted french bread with au jus & creamy horseradish, served with hand-cut french fries

Ruth's special grind on a brioche bun with havarti cheese, lettuce, tomato & smoked onion aioli. best in town!

Equally tender 8 oz filet

USDA Prime, full bodied 12 oz cut, slightly firmer than a ribeye

USDA Prime 16 oz cut, well marbled for peak flavor, deliciously juicy

Three guest favorites - 4 oz filet, garlic herb cheese stuffed oven roasted free-range chicken breast, homemade jumbo lump crab cake

Large shrimp sautéed in reduced white wine, butter, garlic & spices on a bed of roasted garlic mashed potatoes

Half breast with garlic, cheddar & cream cheeses over asparagus & garlic mashed potatoes

Tender corn-fed midwestern beef topped with large shrimp

New Zealand king salmon with our chef ’s seasonal preparation

Tender lobster, three cheese blend, mild green-chiles 2