Ruth's Chris Steak House (Honolulu Filiale)

tito’s handmade vodka, fresh lime sour, mango puree, & ginger beer

el jimador blanco, mezcal, habanero bitters, orgeat, grapefruit & lime juices, with a black smoked salt rim

don q coco & zaya 12 yr aged rum, belle de brillet pear liqueur, with pineapple juice & fresh lime sour

buffalo trace bourbon, carpano anitca vermouth with amaro montenegro

zaya 12 yr rum, giffard orgeat, & cointreau with pineapple & lime juices, the original mai tai

templeton rye, fonseca port wine, fresh lemon sour, with a frothy egg white & nutmeg topping

hendrick’s gin, belle de brillet pear liqueur, fresh lemon sour with a frothy egg white & raspberry topping

bulleit rye whiskey, cherry heering liqueur, orange, amarena cherry, fee bros. black walnut & orange bitters

merlot, california

merlot, washington

pinot noir, oregon

bordeaux, france

zinfandel, california

cabernet sauvignon, california

red blend, california

malbec, argentina

pinot noir, california

sauvignon blanc, new zealand

moscato, california

chardonnay, california

rosé, france

pinot grigio, italy

semillon, california

chardonnay, california

riesling, germany

brut, france

prosecco, italy

cabernet sauvignon, california

cabernet sauvignon, california

We have a variety of wines available by the bottle. For a more complete list of wines by the bottle, please contact the restaurant as product and availability can vary.

cabernet sauvignon, california

red blend, california

cabernet sauvignon, california

english cucumber, mustard-beer sauce

new orleans cocktail or creamy remoulade sauce

two jumbo lump cakes, lemon butter

sautéed in wine, garlic butter & bbq spices

broiled & topped with romano cheese

king crab, lobster, shrimp & colossal lump crab

romaine hearts, parmesan & romano, creamy caesar

bacon & bleu cheese on crisp greens

bacon, egg, olives, mushrooms, bleu cheese, basil dressing

baby lettuces, grape tomatoes, red onion, garlic croutons

full flavored 24 oz usda prime cut

16 oz usda prime, richly flavored, slightly firmer

a smaller 8-ounce cut, but equally tender and delicious

40 oz usda prime, richness of a strip, tenderness of a filet

16 oz usda prime, marbled for flavor & deliciously juicy

a 16-ounce cut with a blend of marbling and mellowness near the bone.

11 ounces of our most tender cut of lean, midwestern beef.

two tender 4 oz medallions with six large shrimp

bleu cheese, roasted garlic

sizzling with drawn butter

crab cake, asparagus, béarnaise

six large shrimp

three jumbo lump crab cakes, sizzling lemon butter

lightly blackened, topped with shrimp & new orleans bbq butter

oven roasted double breast, garlic-herb cheese, lemon butter

citrus-coconut butter, sweet potato & pineapple hash

sautéed in garlic butter & bbq spices, over roasted garlic mash

simply steamed

smooth and creamy

one pound, fully loaded

tender lobster, aged cheddar, truffle-herb crust

with pecan crust

with three cheese sauce

a ruth's classic

hollandaise sauce

vanilla, raisins, jack daniel's whisky sauce

vanilla bean custard with raw sugar crust

rich flourless cake, ganache, raspberry sauce

fresh berries, mint

Ask which cut of steak is the most tender, and the Filet is the clear winner. With very little marbling, a filet is arguably the most tender of all high-end cuts of beef. We add our special 28-day aging process to further its flavor and tenderness.

When a cut of steak has streaks of fat delicately mixed into the lean sections, it’s called marbling — and the Ribeye is known for it. The abundance of marbling in a USDA Prime ribeye adds to the flavor, making it a top choice by many steak connoisseurs. Much of the distinctively rich flavor comes from the fat, which can also be enhanced by the steak’s aging process and preparation.

smaller, 8 oz version of our most tender and succulent cut of tenderloin. A popular choice among guests.

Ask Ruth herself which steak is best, and she would always choose the New York Strip. Well-marbled, full-bodied, and rich with flavor, this firm yet tender cut is the perfect balance of texture, flavor, and fat. Enjoy it as a 16 oz boneless strip steak, or as Ruth preferred, as a 19 oz bone-in specialty cut. The latter option is even more savory: As the bone cooks at high temperatures – like in our 1800-degree broiler — the bone and its marrow infuse the meat with extra flavor.

bone-in 22 oz USDA Prime cut. Our Cowboy Ribeye is a perfectly marbled, juicy rib steak that has a rich, beefy flavor throughout. An outstanding example of USDA Prime at its best.

full flavored 24 oz USDA Prime cut. A combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut.

Can’t decide between a Filet and New York Strip? The Porterhouse steak offers the best of both worlds, proof that you can have your steak and eat it, too. Think of the Porterhouse as ordering a tender bone-in Filet along with a bone-in, flavor-filled New York Strip, all in one glorious steak. At Ruth’s Chris, we serve a generous 40 oz cut (the equivalent of 2.5 pounds) that’s meant for two, so come hungry and bring a friend.

Although the Tomahawk Ribeye is essentially the same cut as the traditional Ribeye, there are a few key differences between the two. First and most obvious, the Tomahawk Ribeye has a long French-trimmed bone shaped to look like a handle. The second main distinction is size: The Tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 oz. The highly marbled and exquisitely tender steak gets its rich flavor and buttery, melt-in-your-mouth texture when cooked, as the intramuscular fat combines with the elements released from the large bone.