Appetizers
Shrimp Cocktail / Shrimp Remoulade*
Plump shrimp dressed with your choice of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce.
Veal Osso Buco Ravioli
Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed baby spinach and a white wine demi-glace.
Barbecued Shrimp*
Sautéed new orleans style in reduced white wine, butter, garlic and spices.
Seared Ahi-Tuna* **
Seared rare tuna dusted with cajun spices and 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.
Calamari
Our calamari is lightly fried and tossed with a sweet and spicy thai chili sauce.
Mushrooms Stuffed with Crabmeat
Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.
Spicy Lobster
Lightly fried and tossed in a spicy cream sauce.
Crabtini
Colossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce in a chilled martini glass
Carpaccio
Thinly sliced beef tenderloin, served with shaved parmesan cheese.
2 3-Oz Lobster Tails
Dusted with cajun spices.
Salads and Soups
Dressings: blue cheese*, remoulade*, thousand island, creamy lemon basil, ranch, balsamic, house vinaigrette. All made fresh, using our exclusive recipes..
Caesar Salad
Fresh crisp romaine tossed with romano cheese, garlic croutons and creamy caesar dressing. Topped with fresh shaved parmesan cheese and sprinkled with fresh ground pepper.
Lettuce Wedge
A crisp wedge of iceberg lettuce on field greens topped with crumbled blue cheese and bacon bits, with your choice of dressing.
Harvest Salad
Mixed greens tossed with dried cherries, cajun pecans, roasted corn, bacon and goat cheese in a white balsamic vinaigrette.
Lobster Bisque
Ruth's Chop Salad
A ruth's chris original. Julienne iceberg lettuce, spinach and radicchio tossed with sliced red onions, mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, blue cheese and lemon basil dressing. Served with cherry tomatoes and topped with crispy fried onions.
Steak House Salad
Iceberg, baby spinach and spring mix with cherry tomatoes, garlic croutons and red onions.
Sliced Tomato and Onion
A sliced beefsteak tomato on field greens. Topped with sliced red onions, balsamic vinaigrette and blue cheese crumbles.
Onion Soup Au Gratin
Signature St Eaks and Chops
Add an 8-oz lobster tail to any entrée listed below
New York Strip**
This usda prime cut has a full-bodied texture that is slightly firmer than a rib eye. 16-oz.
T-Bone**
A full-flavoured classic cut of usda prime. 24-oz. 6
Lamb Chops* *
Three chops cut extra thick. They are naturally tender and flavourful. 15-oz.
Ribeye**
An outstanding example of usda prime at its best, well marbled for peak flavour, deliciously juicy. 16-oz. 5
Filet**
The tenderest cut of corn-fed midwestern beef. 11-oz.
Petite Filet**
A smaller but equally tender filet. 8-oz.
Cowboy Ribeye**
A huge bone-in version of this usda prime cut. 22-oz.
Filet Medallions and Shrimp**
Two four once medallions of our filet topped with jumbo shrimp dusted in cajun spices.
Veal Chop with Sweet and Hot Peppers**
Veal chop marinated in oil, garlic and onions. Broiled and served sizzling with hot and sweet peppers. 14-oz.
Porterhouse for Two**
This usda prime cut combines the rich flavour of a strip with the tenderness of a filet. 40-oz.
Entrée Complements
Lobster Tails
Dusted with cajun spices. 8-oz
Shrimp Skewer
Six jumbo shrimp dusted with cajun spices.
Oscar Style
Crab cake, asparagus and béarnaise sauce.
Sweet and Hot Peppers.
Blue Cheese Crust
Blue cheese, roasted garlic and a touch of bread crumbs.
Au Poivre Sauce
Brandy pepper sauce.
Seafood and Specialt Ies
Sizzlin' Blue Crab Cakes
Three jumbo lump crab cakes with sizzling lemon butter.
Stuffed Chicken Breast
Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Grilled Portobello Mushrooms
Served on our garlic mashed potatoes, with steamed asparagus, broccoli, tomatoes and sizzling lemon butter.
Salmon
Handcut atlantic salmon available broiled or with cajun spices.
Market Fresh Seafood Selection
Your server will describe the seafood our chef has selected for today.
Chef's Features
Our chef has selected the finest fresh fish, lobster and other seasonal specialties for your enjoyment. Please refer to the chef's features page at the front of the menu for a list of today's selections.
Potatoes
Potatoes Au Gratin
Sliced potatoes in a three cheese sauce.
Baked
A one-pounder, loaded.
Mashed*
With a hint of roasted garlic.
Shoestring
Extra thin and crispy.
Julienne
Regular cut.
Sweet Potato Casserole
With a pecan and brown sugar crust.
Lyonnaise*
Sautéed with onions.
Vegetables
Spinach Au Gratin
Sautéed Baby Spinach
Sautéed Mushrooms
Broiled Tomatoes
Creamed Spinach*
Fresh Asparagus with Hollandaise
French Fried Onion Rings
Broccoli Au Gratin
Fresh Broccoli
Sautéed Onions
Perfect Pairings
Ribeye - Cabernet Sauvignon
Ribeye is a rich, flavorful steak. The structure of the full-bodied cabernet enhances the richness of the ribeye.
New York Strip - Meritage Blend
The structured flavor of the beef stands up to a sturdy meritage blend. This wine has undertones of rich black cherry that pair well with our strip.
Filet Mignon - Shiraz
Filet is a soft, delicate cut of beef. Shiraz has body and a full flavor that enhances and deepens the taste of the filet.
Lamb Chop - Italian Red Wine (Tuscany)
Tuscan red wines have finesse, suppleness, and complexity a perfect match for a full-flavored meat like lamb.
