Ruth's Chris Restaurant Menu | Steakhouse | Phoenix, AZ 85016 (602) 957-9600 - Food Reviews and Images

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Ruth's Chris Menu

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Menu
APPETIZERS & SOUPS
	1 2 3 4 5 Crabtini Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass.
	1 2 3 4 5 Barbecued Shrimp Sautéed New Orleans style in reduced white wine, butter, garlic and spices.
	1 2 3 4 5 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.
	1 2 3 4 5 Mushrooms Stuffed with Crabmeat Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese
	1 2 3 4 5 Seared Ahi Tuna Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
	1 2 3 4 5 Sizzlin Blue Crab Cakes Two jumbo lump crab cakes with sizzling lemon butter.
	1 2 3 4 5 Veal Osso Buco Raviol Saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed spinach and a white wine demi glace.
	1 2 3 4 5 Louisiana Seafood Gumbo
	1 2 3 4 5 Lobster Bisqu
SALADS & SIDES
	1 2 3 4 5 Sliced Tomato and Onion A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles.
	1 2 3 4 5 Steak House Salad Iceberg, Romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions.
	1 2 3 4 5 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.
	1 2 3 4 5 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.
	1 2 3 4 5 Baby Arugula Salad Fresh baby arugula tossed with sliced red onion, mushrooms and a warm bacon dressing. Topped with crisp bacon and chopped egg
	1 2 3 4 5 Vine Ripe Tomato & Buffalo Mozzarella Salad A sliced Beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette.
	1 2 3 4 5 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 cheese).
POTATOES
	Current rating 5.0/5 1 2 3 4 5 1 review Mashed With a hint of roasted garlic.
	1 2 3 4 5 Baked A one-pounder, loaded
	1 2 3 4 5 Au Gratin Served in a cream sauce, topped with melted sharp chedda
	1 2 3 4 5 Steak Fries Big and rough cut
	1 2 3 4 5 Julienne Regular cut
	1 2 3 4 5 Shoestring Extra thin and crispy (pommes frites style)
	1 2 3 4 5 Lyonnaise Sautéed with onions
	1 2 3 4 5 Sweet Potato Casserole With pecan crust
VEGETABLES
	1 2 3 4 5 Sauteed Mushrooms Sautéed with butte
	1 2 3 4 5 French Fried Onion Rings 1-inch cut rings
	1 2 3 4 5 Broiled Tomatoes Caramelized with a touch of sugar
	1 2 3 4 5 Fresh Broccoli Steamed Au Gratin, served in cheese sauce topped with melted sharp cheddar
	1 2 3 4 5 Fresh Spinach Sautéed with a hint of butter
	Current rating 4.0/5 1 2 3 4 5 1 review Creamed Spinach Classic New Orleans version au gratin
	1 2 3 4 5 Spinach Au Gratin Creamed spinach topped with melted sharp cheddar
	1 2 3 4 5 Fresh Asparagus With hollandaise
STEAKS-SIGNATURE STEAKS Carefully selected and aged for tenderness. Cut thick to ensure juiciness. Seared to perfection at 1800 degrees. Topped with fresh butter that sizzles seductively on your plate, announcing the arrival of a fantastic steak you'll be talking about for days.
	1 2 3 4 5 Filet The most tender cut of corn-fed Midwestern beef.
	1 2 3 4 5 Petite Filet A smaller, but equally tender filet.
	1 2 3 4 5 Ribeye An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
	1 2 3 4 5 Cowboy Ribeye A huge bone-in version of this USDA Prime cut.
	1 2 3 4 5 New York Strip This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.
	1 2 3 4 5 Porterhouse For Two, This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
	1 2 3 4 5 T-Bone A full-flavored, classic cut of Prime beef.
ENTREES
	1 2 3 4 5 Petite Filet and Shrimp Two 4-ounce medallions of our filet topped with jumbo Gulf shrimp
	1 2 3 4 5 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.
	1 2 3 4 5 Lamb Chops Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful.
	1 2 3 4 5 Stuffed Chicken Breast Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.
	1 2 3 4 5 Fresh Lobster Fresh whole Maine lobster, ranging from 2.5 to 5 pounds.
	Current rating 5.0/5 1 2 3 4 5 1 review Market Fresh Seafood Selecion Your sserver will describe the seafood our chef has selected for today.
	1 2 3 4 5 Grilled portobello Mushrooms Marinated portobello mushrooms on our garlic mashed potaotes, with grilled asparagus, broccoli, tomatoes and sizzling lemon buttie.
	1 2 3 4 5 Ahi- Tuna Stack Seared rare tuna tooped with colossal lump crabmeat and served sizzling with red pepper pesto.
	1 2 3 4 5 Cold Water Lobster Tail With blackening spice and topped with lemon and drizzled butter.
DESERTS
	1 2 3 4 5 Caramelized Banana Cream Pie Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas.
	1 2 3 4 5 Warm Apple Crumb Tart Granny Smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream.
	1 2 3 4 5 Cheesecake Creamy homemade cheesecake served with fresh berries
	1 2 3 4 5 Bread Pudding With Whiskey Sauce. Our definitive version of a traditional New Orleans favorite.
	1 2 3 4 5 Chocolate Sin Cake Chocolate and espresso
	Current rating 5.0/5 1 2 3 4 5 1 review Creme Brulée The classic Creole egg custard, topped with fresh berries and mint.
	1 2 3 4 5 Fresh Seasonal Berries With Sweet Cream Sauce. A celebration of natural flavors. Simple and simply sensational.
	1 2 3 4 5 Ice Cream or Sorbet Super premium ice cream or sorbet
LUNCH
APPETIZERS
	1 2 3 4 5 BBQ Shrimp Sauteed in white wine, butter, garlic and spices.
	1 2 3 4 5 Seared Ahi Tuna Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
	1 2 3 4 5 Steak House Salad Assorted lettuces with cherry tomatoes, garlic croutons and red onions.
	1 2 3 4 5 Caesar Salad Topped with shaved Parmesan cheese and sprinkled with fresh ground pepper.
	1 2 3 4 5 Louisiana Seafood Gumbo
	1 2 3 4 5 Lobster Bisque
	1 2 3 4 5 Onion Rings au Gratin
SALADS
	1 2 3 4 5 Grilled Chicken Caesar Salad Grilled marinated chicken atop our Caesar Salad.
	1 2 3 4 5 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.
	1 2 3 4 5 Shrimp and Chop Salad Jumbo Gulf shrimp served with our signature Ruth's Chop Salad.
	1 2 3 4 5 Seared Ahi Tuna Salad Fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened Ahi tuna.
ENTREES
	1 2 3 4 5 Petite Filet An 8-ounce thick cut of the most tender corn-fed Midwestern beef.
	1 2 3 4 5 New York Strip A 12-ounce USDA Prime cut.
	1 2 3 4 5 Classic Mixed Grill Filet, marinated chicken breast and your choice of pork chop or Andouille sausage.

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