Ruth's Chris Steak House - St. Louis

Complemented by a spirited sauce with hints of mustard & beer

Large shrimp sautéed in reduced white wine, butter, garlic & spices

Broiled, topped with romano cheese

Succulent lobster, lightly fried, tossed in a spicy cream sauce & served with a tangy cucumber salad

Saffron-infused pasta with sautéed baby spinach & white wine demi-glace

Two jumbo lump crab cakes with sizzling lemon butter

Chilled jumbo shrimp, choice of creole remoulade sauce or new orleans-style cocktail sauce

Maine lobster, alaskan king crab legs, jumbo shrimp, colossal lump crabmeat

Fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan & fresh ground black pepper

Crisp iceberg, field greens, bacon, bleu cheese & choice of dressing

Creamy lobster bisque, in the new orleans style

Locally sourced heirloom tomatoes, fresh basil, aged balsamic glaze, extra virgin olive oil

Original julienne iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing, crispy onions

Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions

Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, cajun pecans & crispy onions

A traditional preparation of andouille sausage & seafood, a classic new orleans dish

Tender corn-fed midwestern beef, 11 oz cut

Equally tender 8 oz filet

Petite filet with grilled, jumbo shrimp

USDA prime, full bodied, slightly firmer than a ribeye 16 oz

16 oz USDA prime, marbled for flavor & juicy

Full-flavored 24 oz USDA prime cut

Bone-in 22 oz USDA prime cut

Three extra thick chops, marinated overnight, with fresh mint

40 oz USDA prime cut

16 oz double bone-in chop, marinated for full flavor & tenderness

16 oz tender bone-in cut

USDA prime, full-bodied 19 oz bone-in cut

USDA prime bone-in 40 oz ribeye, well-marbled for peak flavor

Brandy & pepper sauce

Grilled jumbo shrimp

Lump crabmeat, asparagus & béarnaise sauce

Bleu cheese, roasted garlic & a touch of panko bread crumbs

Truffle butter, parmesan, panko bread crumbs

Oven roasted free-range double chicken breast, garlic herb cheese, lemon butter

Large shrimp sautéed in reduced white wine, butter, garlic & spices on a bed of roasted garlic mashed potatoes

Tender fillet, topped with a panko garlic crust & lemon butter

Tender lobster, three cheese blend, mild green-chiles

Three jumbo lump crab cakes with sizzling lemon butter

Ask server for details

Ginger soy marinated filet, napa cabbage, iceberg, spinach & radicchio salad, cucumber, onions, carrots, red pepper, udon noodles & sesame peanut vinaigrette

Ask server for the chef's special preparation of seafood offering

Yukon gold sliced potatoes with a three cheese sauce

One pound, fully loaded

With a hint of roasted garlic

With pecan crust

Traditional hand cut

Served fully loaded

Extra thin & crispy

A ruth's classic

Hollandaise sauce

Hand-cut fresh from the cob, diced jalapeño

Pan-roasted, fresh thyme

Simply steamed

Bacon, honey butter

Ketel One, Cointreau, pomegranate, cranberry, sugar rim

Grey Goose vodka, rosemary simple syrup, ruby red grapefruit juice

Ketel One Citroen vodka, Ciroc coconut vodka, Domaine de canton, fresh lemon juice

Rittenhouse rye, simple syrup, Angostura bitters

Select white wine

Select red wine

Complemented by a spirited sauce with hints of mustard & beer

Blackened bites of tender filet, sautéed onions & bleu cheese crumbles. Served with toasted garlic bread

Chilled jumbo shrimp, choice of creole remoulade sauce or new orleans-style cocktail sauce

Large shrimp sautéed in reduced white wine, butter, garlic & spices

Ruth's famous tenderloin topped with asparagus, backfin crabmeat & béarnaise sauce

Two filet sliders topped with ruth's barbecue butter & crispy onion straws

Saffron-infused pasta with sautéed baby spinach & white wine demi-glace

Ginger soy marinated filet, napa cabbage, iceberg, spinach & radicchio salad, cucumber, onions, carrots, red pepper, udon noodles & sesame peanut vinaigrette

Maine lobster, Alaskan king crab legs, jumbo shrimp, colossal lump crabmeat

Fresh gulf oysters topped with Pernod sautéed onions, creamed spinach, bacon & hollandaise sauce

Ruth's special grind on a brioche bun with Havarti cheese, lettuce, tomato & smoked onion aioli. Served with hand-cut fries and the Prisoner Wine Company unshackled red blend

Ruth's special grind on a brioche bun with Havarti cheese, lettuce, tomato & smoked onion aioli

Tender corn-fed 6 oz filet Hecht & Bannier, Rosé Côtes de Provence, France tasting notes: scents of spiced peaches and lime zest. It's medium-bodied and silky in texture with a long finish

Absolut raspberri vodka, house made sour mix, fresh lime juice, fresh blueberries, sliced strawberries

Absolut raspberri vodka, Cointreau, fresh lime juice, cranberry juice, muddled raspberries, fresh rosemary

Camarena Reposado tequila, Select Aperitivo, dragonfruit, fresh lime juice, pineapple juice, prosecco

Herradura Utra tequila, cointreau, hibiscus, cinnamon, fresh lime juice

Cazadores Reposado tequila, cointreau, grapefruit juice, blood orange sour, lime juice

The botanist gin, honey syrup, ginger syrup, fresh lemon juice

Jameson Irish whiskey, St. George spiced pear liqueur, fresh lemon juice, fever tree ginger beer

Diplomatico reserva, amaro montenegro, chocolate bitters, demerara syrup

Old elk bourbon, simple syrup, plum & chocolate bitters

187 ml. Split

187 ml. Split

187 ml. Split

Knob Creek Single Barrel Bourbon, domaine de canton, fresh lime juice, fresh basil leaves

St. Elder natural espresso coffee liqueur, espresso, simple syrup with your choice of: Absolut Elyx Vodka, Diplomatico Reserva Rum, Codigo Reposado Tequila, or Woodford Reserve Bourbon

Maine lobster, Alaskan king crab legs, jumbo shrimp, colossal lump blue crab

A tender 16 oz bone-in cut, at the peak of flavor

USDA prime, 19 oz bone-in cut, our founder's favorite

USDA prime bone-in 40 oz, well-marbled for flavor

Enjoy a prix fixe meal featuring one of the chef's favorite recipes, including a starter, entrée, and personal side. Starters choice: steak house salad, Caesar salad, lobster bisque. Entrees choice: truffle-crusted filet (+8), truffle-crusted filet - upgrade to 8 oz (+18), stuffed chicken, filet & shrimp (+10), filet & shrimp - upgrade to 8 oz (+20), Norwegian salmon (+3). Sides choice: creamed spinach, garlic mashed potatoes, steamed broccoli

6 oz filet, truffle butter, Parmesan, panko bread crumbs

6 oz Midwestern filet with two jumbo shrimp

Oven roasted chicken breast, garlic herb cheese, lemon butter

Garlic butter, baby spinach, grape tomatoes