Ruth's Chris Steak House

Filet

Centre-cut tenderloin arriving sizzling on a 500°F butter-basted plate — fork-tender with a clean, precise crust

Bone-In Ribeye (Cowboy Ribeye)

Generously marbled cut with deep beefy flavour from the bone, crust seared aggressively and finished in that signature butter pool

New York Strip

Leaner than the ribeye but with more chew and pronounced mineral flavour — a reliable choice for those who prefer their steak less rich

Creamed Spinach

House classic — thick, richly seasoned, and best split between two as counterweight to the steaks

Sweet Potato Casserole

Sugared, buttery sweet potato topped with a pecan crust — closer to dessert than a side dish, in the best way

Potatoes Au Gratin

Cream-drenched layered potato gratin with a golden cheese crust — heavy but indulgent alongside a leaner cut

Lobster Bisque

Smooth, cream-heavy bisque with modest lobster presence — competent but unremarkable for the price point

Shrimp Cocktail

Chilled jumbo shrimp with horseradish-forward cocktail sauce — classic execution, but expensive relative to the portion

Bread Pudding with Whiskey Sauce

Warm vanilla-scented bread pudding drenched in a boozy caramel-whiskey sauce — the one dessert that earns its price

Porterhouse for Two

Large format bone-in cut combining strip and tenderloin — theatrical presentation, but the kitchen's precision is better showcased on single-cut steaks