Ruth’s Chris Lake Mary

SEARED AHI TUNA*

sushi-grade yellowfin tuna, blackened and seared, served on tangy sauce

BARBECUED SHRIMP

jumbo shrimp sautéed in white wine, garlic butter and savory barbecue spices, served sizzling

SHRIMP COCKTAIL

chilled jumbo shrimp served with your choice of house-made cocktail sauce or remoulade

MUSHROOMS STUFFED WITH CRABMEAT

broiled mushroom caps stuffed with house-made blue crab stuffing & topped with romano cheese

CHILLED SEAFOOD TOWER*

a selection of premium shellfish & seafood on ice, paired with house-made cocktail sauce & zesty aioli

SPICY SHRIMP

golden-fried butterflied jumbo shrimp, tossed in spicy cream sauce

SIZZLING CRAB CAKES

two handmade jumbo lump crab cakes, served sizzling in rich lemon butter

CALAMARI

lightly fried calamari tossed in sweet & spicy chili sauce

VEAL OSSO BUCO RAVIOLI

ravioli filled with slow-braised veal shank & mozzarella, served with sautéed baby spinach & veal demi-glace

GOAT CHEESE & ARTICHOKE DIP

a blend of artichoke hearts and sun-dried tomatoes, topped with goat cheese & served with warm, crispy garlic bread toast points

CAESAR SALAD

crisp romaine hearts tossed in house-made caesar dressing, topped with parmesan, romano and house-made garlic croutons

LETTUCE WEDGE

crisp iceberg lettuce, topped with crispy applewood-smoked bacon, grape tomatoes & bleu cheese crumbles, drizzled with your choice of dressing

RUTH'S CHOPPED SALAD*

a tower of applewood-smoked bacon, egg, green olives, hearts of palm, mushrooms, bleu cheese crumbles & house-made garlic croutons tossed in creamy house-made lemon basil dressing, topped with crispy onions

STEAK HOUSE SALAD

baby lettuce, grape tomatoes & red onion, topped with house-made garlic croutons, served with your choice of dressing

FRENCH ONION SOUP

caramelized onions simmered in beef broth, topped with a crisp crouton and melted swiss cheese

CENTER-CUT FILET*

16 OZ NEW YORK STRIP*

24 OZ T-BONE*

16 OZ RIBEYE*

4 OZ PETITE FILETS* & SHRIMP

two tender 4-ounce filet medallions topped with six grilled jumbo shrimp

26 OZ COWBOY RIBEYE*

40 OZ PORTERHOUSE FOR TWO*

19 OZ BONE-IN NEW YORK STRIP*

40 OZ TOMAHAWK RIBEYE*

STUFFED CHICKEN BREAST

juicy oven-roasted double breasted chicken, filled with creamy garlic-herb cheese

SIZZLING CRAB CAKES

three handmade jumbo lump crab cakes, served sizzling in rich lemon butter

SALMON* & SHRIMP

7 oz norwegian salmon, lightly blackened, topped with three grilled shrimp and finished with new orleans barbecue butter

SOY GINGER CHILEAN SEA BASS*

a steamed sea bass, glazed in a savory soy-ginger sauce and served over a bed of crisp, asian vegetables

LAMB CHOPS*

three extra-thick chops, marinated overnight, topped with fresh mint

AU GRATIN POTATO

tender diced idaho potatoes, smothered in rich three-cheese sauce

BAKED POTATO

one & a half pound idaho baked potato, loaded with butter, sour cream, applewood-smoked bacon and chives

GARLIC MASHED POTATOES

smooth and creamy house-made mashed potatoes with hints of roasted garlic

SWEET POTATO CASSEROLE

rich and creamy sweet potato casserole topped with a buttery pecan crust

LOBSTER MAC & CHEESE

cavatappi pasta and tender maine lobster tossed in white cheddar sauce

MAC & CHEESE

cavatappi pasta, white cheddar sauce

CREAMED SPINACH

house-made creamed spinach - a ruth’s classic

ROASTED BRUSSELS SPROUTS

roasted brussels sprouts tossed with applewood-smoked bacon and honey butter

GRILLED ASPARAGUS

grilled asparagus with hollandaise

CREMINI MUSHROOMS

pan-roasted cremini mushrooms finished with rich veal demi-glace & fresh thyme

CHOCOLATE MOLTEN LAVA CAKE

warm, rich chocolate cake with a gooey ganache center, topped with vanilla ice cream and drizzled with caramel sauce

BREAD PUDDING

warm vanilla bread pudding with golden raisins, soaked in a rich Jack Daniel’s whiskey sauce

CRÈME BRÛLÉE

vanilla bean custard beneath a caramelized sugar crust — a timeless classic

CLASSIC CHEESECAKE

creamy cheesecake topped with fresh seasonal berries and a hint of mint

RUTH’S CARROT CAKE

house-made four layer carrot cake with cream cheese frosting topped with caramel sauce

BRUNCH

Entrée:SHRIMP & GRITS - sautéed shrimp and creamy cheddar grits finished with a house-made Cajun butter sauceLOBSTER FRITTATA - tender lobster with sautéed spinach and tomatoes layered over an egg and potato frittata, finished with hollandaise, served over spinach6 OZ CENTER-CUT FILET* WITH A LOADED FRITTATA - a tender 6 oz center-cut filet finished with garlic butter, paired with an egg and potato frittata

GAMBLER'S OLD FASHIONED

Knob Creek, demerara with Bitter Truth Aromatic Bitters

MIMOSA

hand-squeezed orange juice and Prosecco

Ruth's Classics

includes starter, entrée, a personal side & dessert Starters: Steak House Salad | Caesar Salad | Soup of the Day Entrées: 6 oz Filet* & Shrimp | 6 oz Filet* & Lobster Sides: Creamed Spinach | Garlic Mashed Potatoes Dessert: Chef's Selection Price listed is the starting at price. Additional options and pricing may vary.

PASSION FRUIT MARTINI

the taste of spring in a glass – a blend of Bacardi Superior, passion fruit and vanilla

SPICY STRAWBERRY MARGARITA

a blend of Don Julio Blanco, lime, strawberry purée and hot honey

8 OZ CENTER CUT FILET* WITH BLACKENED SCALLOPS

A tender 8 oz center-cut filet paired with three blackened scallops served atop a medley of corn & spinach

LAMB CHOPS*

three extra-thick chops, marinated overnight, topped with fresh mint

CHOCOLATE MOLTEN LAVA CAKE

warm, rich chocolate cake with a gooey ganache center, topped with vanilla ice cream and drizzled with caramel sauce

10 OZ PRIME CHEESEBURGER*

prime beef grilled to perfection, topped with your choice of cheese — served with fries for dine-in, house-made chips for takeout

STEAK SANDWICH*

tender sliced filet mignon on toasted garlic bread, finished with béarnaise sauce — served with fries for dine-in, house-made chips for takeout

ARTISAN CHICKEN SANDWICH

cilantro-marinated chicken breast layered with Brie and mango chutney, served with house-cut fries

ROASTED CHICKEN

Savor the succulence of our perfectly roasted chicken, seasoned and roasted till it's crispy outside and tender within.

4 OZ FILET

Savor our 4-ounce filet, expertly prepared to your exact liking, promising an unparalleled steak experience that's uniquely yours.

BROILED SALMON

Savor the rich flavors of our broiled salmon, cooked just right to bring out its natural succulence and delicate flavors.

BROWN BUTTER OLD FASHIONED

served smoked with Knob Creek, Fee Brothers Bitters, house-made brown butter syrup, and filthy cherries

GAMBLER'S OLD FASHIONED

Knob Creek, demerara with Bitter Truth Aromatic Bitters

POMEGRANATE MARTINI

Tito’s Handmade Vodka, Cointreau, pomegranate, made with fresh lemon juice and served with a sugared rim

ROCKS RITA

Herradura Reposado and Cointreau made with fresh lime and orange juice

CLASSIC LEMON DROP

Ketel One with fresh lemon juice and served with an orange-sugared rim

DIRTY GOOSE MARTINI

Grey Goose and Dolin Vermouth served with house-made bleu cheese stuffed olives

RUTH'S MANHATTAN

Woodford Reserve, Dolin Rouge Vermouth, and Angostura Bitters, served with filthy cherries

CITRUS HONEY MARTINI

Patrón Silver paired with the flavor of honey, fresh orange and lemon juice

BLUEBERRY MOJITO

Bacardi Superior, blueberries, mint and fresh lime juice

HENNESSY SIDECAR

Hennessy VS, Cointreau and fresh lemon juice served with an orange-sugared rim

ESPRESSO MARTINI

Tito’s Handmade Vodka, Caffè Borghetti, fresh brewed espresso, sprinkled with cocoa powder

NICOLAS FEUILLATTE, BRUT, CHAMPAGNE, FRANCE

NARRATIVE, CHARDONNAY, CALIFORNIA

MER SOLEIL, CHARDONNAY, "RESERVE", STA. LUCIA, CALIFORNIA

SANTA CRISTINA, PINOT GRIGIO, DELLE VENEZIE, ITALY

DRY CREEK VINEYARD, SAUVIGNON BLANC, SONOMA, CALIFORNIA

WHISPERING ANGEL, ROSÉ, PROVENCE, FRANCE

EOS, MOSCATO, CALIFORNIA

R. PRÜM, RIESLING, “ESSENCE”, MOSEL, GERMANY

SEA SUN, PINOT NOIR, MONTEREY-SOLANO-STA. BARBARA, CALIFORNIA

BENTON-LANE, PINOT NOIR, WILLAMETTE VALLEY, OREGON

BELLE GLOS, PINOT NOIR, "CLARK & TELEPHONE" STA. MARIA VALLEY, CALIFORNIA

FLOWERS, PINOT NOIR, SONOMA, CALIFORNIA

FERRARI-CARANO, MERLOT, SONOMA, CALIFORNIA

CAYMUS, CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

DAOU, CABERNET SAUVIGNON, PASO ROBLES, CALIFORNIA

FAUST, CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

ORIN SWIFT CELLARS, ZINFANDEL BLEND, "8 YEARS IN THE DESERT", CALIFORNIA

VIÑAS COBOS, MALBEC, “FELINO”, MENDOZA, ARGENTINA

J. LOHR, PROPRIETARY RED, “PURE PASO”, PASO ROBLES, CALIFORNIA

VEUVE CLICQUOT, BRUT, "YELLOW LABEL", CHAMPAGNE, FRANCE

LOVEBLOCK BY KIM CRAWFORD, SAUVIGNON BLANC, MARLBOROUGH, NZ

SANTA MARGHERITA , PINOT GRIGIO, ALTO ADIGE, ITALY

ROMBAUER, CHARDONNAY, CARNEROS, CALIFORNIA

CAKEBREAD CELLARS, CHARDONNAY, NAPA VALLEY, CALIFORNIA

SIDURI, PINOT NOIR, WILLAMETTE VALLEY, OREGON

FLOWERS, PINOT NOIR, SONOMA COAST, CALIFORNIA

DUCKHORN, MERLOT, NAPA VALLEY, CALIFORNIA

CAYMUS, CABERNET SAUVIGNON, NAPA VALLEY, CALIFORNIA

THE PRISONER, RED BLEND, NAPA VALLEY, CALIFORNIA