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17840 Dallas Parkway Dallas, TX 75287 Map by  |
Phone: (972) 250-2244 Fax: (972) 250-1590 Contact:  |
| Lunch Menu | ||
| Appetizers | ||
| BBQ Shrimp | Sauteed in white wine, butter, garlic and spices. | |
| Seared Ahi Tuna | Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer. | |
| Caesar Salad | Topped with shaved parmesan cheese and sprinkled with fresh ground pepper. | |
| Steak House Salad | Assorted lettuces with cherry tomatoes, garlic croutons and red onions. | |
| Louisiana Seafood Gumbo | ||
| Onion Soup au Gratin | ||
| Lobster Bisque | ||
| Onion Rings | 1-inch cut rings. | |
| Specialty Salads | ||
| Grilled Chicken Caesar Salad | Grilled marinated chicken atop our Caesar salad. | |
| Chilled Shellfish Salad | Jumbo Gulf shrimp and jumbo lump crabmeat tossed with fresh lemon and olive oil served on a bed of mixed greens, tomatoes and diced peppers. | |
| Shrimp and Chop Salad | Jumbo Gulf shrimp served with our signature Ruth's chop salad. | |
| Seared Ahi Tuna Salad | Fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened Ahi tuna. | |
| Peppercorn Crusted Flat Iron Steak Salad | Flat iron steak served atop assorted lettuces with mushrooms, bacon, egg, red onions, cherry tomatoes and croutons. | |
| Entrees | ||
| Bleu Cheese Crusted Flat Iron Stea | An 8-ounce steak topped with our signature bleu cheese crust. | |
| Petite Filet | An 8-ounce thick cut of the most tender corn-fed Midwestern beef. | |
| New York Strip | A 12-ounce USDA prime cut. | |
| Luncheon Ribeye | A 12-ounce USDA ribeye well marbled for extra flavor. | |
| Marinated Chicken Breast | ||
| North Atlantic Salmon Fillet | Salmon available broiled or with Cajun spices. | |
| Classic Mixed Grill | Filet, marinated chicken breast and your choice of pork chop or Andouille sausage. | |
| Veal Chop with Sweet & Hot Peppers | Marinated 10-ounce veal chop served sizzling with sweet and hot peppers. | |
| Sandwiches | ||
| Steak Po-Boy | Sliced flat iron steak with crispy onions and bearnaise sauce served with our homemade julienne fries. | |
| Prime Hamburger | Grilled prime hamburger with Swiss or cheddar cheese served with our homemade julienne fries. | |
| Dinner Menu | ||
| Appetizers & Soups | ||
| Crabtini | Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass. | |
| Barbecued Shrimp | Sauteed New Orleans style in reduced white wine, butter, garlic and spices. | |
| Shrimp Remoulade/Shrimp Cocktail | Jumbo Gulf shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans homestyle cocktail sauce. | |
| Mushrooms Stuffed with Crabmeat | Broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese. | |
| Seared Ahi Tuna | 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. | |
| Veal Osso Buco Ravioli | Saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sauteed spinach and a white wine demi glace. | |
| Louisiana Seafood Gumbo | ||
| Lobster Bisque | ||
| Salads | ||
| Dressings are all made fresh, using our exclusive recipes. | ||
| Sliced Tomato and Onion | A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles. | |
| Steak House Salad | Iceberg, Romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions. | |
| Caesar | Fresh crisp romaine tossed with romano cheese, garlic croutons and creamy Caesar dressing. Topped with shaved parmesan cheese and sprinkled with fresh ground pepper. | |
| Ruth's Chop Salad | A Ruth's Chris original. Julienne iceberg lettuce, spinach and radicchio tossed with sliced red onions and mushrooms, chopped green olives, bacon, eggs, hearts of palm, croutons, bleu cheese and lemon basil dressing. Served with cherry tomatoes and topped with crispy fried onions. | |
| Baby Arugula Salad | Fresh baby arugula tossed with sliced red onion, mushrooms and a warm bacon dressing. Topped with crisp bacon and chopped egg. | |
| Vine Ripe Tomato & Buffalo Mozzarella Salad | A sliced Beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette. | |
| Lettuce Wedge | A crisp wedge of iceberg lettuce on field greens topped with crumbled bleu cheese with your choice of dressing (a favorite is bleu chese). | |
| Entrees | ||
| Filet | The most tender cut of corn-fed Midwestern beef. | |
| Petite Filet | A smaller, but equally tender filet. | |
| Ribeye | An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy. | |
| Cowboy Ribeye | A huge bone-in version of this USDA prime cut. | |
| New York Strip | This USDA pPrime cut has a full-bodied texture that is slightly firmer than a ribeye. | |
| Porterhouse For Two | This USDA prime cut combines the rich flavor of a strip with the tenderness of a filet. | |
| T-Bone | A full-flavored, classic cut of prime beef. | |
| Petite Filet and Shrimp | Two 4-ounce medallions of our filet topped with jumbo Gulf shrimp. | |
| Veal Chop with Sweet and Hot Peppers | Veal chop marinated overnight in a savory blend of pepper vinegar, garlic and onions. Broiled and served sizzling with hot and sweet peppers. | |
| Lamb Chops | Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful. | |
| Stuffed Chicken Breast | Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter. | |
| Fresh Lobster | Fresh whole Maine lobster, ranging from 2.5 to 5 pounds. | |
| Market Fresh Seafood Selection | Your server will describe the seafood our chef has selected for today. | |
| Grilled Portobello Mushrooms | Marinated Portobello mushrooms on our garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter. | |
| Ahi-Tuna Stack | Seared rare tuna topped with colossal lump crabmeat and served sizzling with red pepper pesto. | |
| Cold Water Lobster Tail | With blackening spice and topped with lemon and drizzled butter. | |
| Potatoes | ||
| Mashed | With a hint of roasted garlic. | |
| Baked | A one-pounder, loaded. | |
| Au Gratin | Served in a cream sauce, topped with melted sharp cheddar. | |
| Steak Fries | Big and rough cut. | |
| Julienne | Regular cut. | |
| Shoestring | Extra thin and crispy (pommes frites style). | |
| Lyonnaise | Sauteed with onions. | |
| Sweet Potato Casserole | With pecan crust. | |
| Vegetables | ||
| Sauteed Mushrooms | Sauteed with butter. | |
| French Fried Onion Rings | 1-inch cut rings. | |
| Broiled Tomatoes | Caramelized with a touch of sugar. | |
| Fresh Broccoli | Steamed au gratin, served in cheese sauce topped with melted sharp cheddar. | |
| Fresh Spinach | Sauteed with a hint of butter. | |
| Creamed Spinach | Classic New Orleans version au gratin. | |
| Spinach Au Gratin | Creamed spinach topped with melted sharp cheddar. | |
| Fresh Asparagus | With hollandaise. | |
| Desserts | ||
| Caramelized Banana Cream Pie | Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas. | |
| Warm Apple Crumb Tart | Granny smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream. | |
| Cheesecake | Creamy homemade cheesecake served with fresh berries. | |
| Bread Pudding with Whiskey Sauce | Our definitive version of a traditional New Orleans favorite. | |
| Chocolate Sin Cake | Chocolate and espresso. | |
| Creme Brulee | The classic Creole egg custard, topped with fresh berries and mint. | |
| Fresh Seasonal Berries with Sweet Cream Sauce | A celebration of natural flavors. Simple and simply sensational. | |
| Ice Cream or Sorbet | Super premium ice cream or sorbet. | |
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