APPETIZERS & SOUPS

Barbecued Shrimp
Sautéed New Orleans style in reduced white wine, butter, garlic and spices.

Shrimp Remoulade/Shrimp Cocktail
Plump 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
Delicately sliced and 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.

Louisiana Seafood Gumbo

Lobster Bisque

Onion Soup au Gratin

SALADS

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
Julienne iceberg lettuce, spinach and raddichio 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.

Spinach
Fresh tender spinach tossed with sliced red onion, mushrooms, and a warm bacon dressing. Topped with crisp bacon and chopped egg.

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).

Dressings are all made fresh, using our exclusive recipes.

ENTREES

Steaks

Filet
Cut generously, broiled expertly to a melt-in-your-mouth tenderness.

Petite Filet
A smaller, but equally tender filet.

Ribeye
Well-marbled for peak flavor, deliciously juicy.

Cowboy Ribeye
A larger, bone-in version of this USDA Prime cut.

New York Strip
This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.

Porterhouse For Two
Combines the rich flavor of the strip with the tenderness of the filet.

T-Bone
A full-flavored, classic cut of Prime beef.

Entrees

Petite Filet and Shrimp
Our signature petite 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. They are naturally tender and flavorful.

Stuffed Chicken Breast
Oven roasted 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 selected by the Chef each day.

Grilled 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.

Steak and Lobster Combination
Combine any steak with an Australian Lobster Tail or Whole Fresh Maine Lobster.

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
Sautéed with onions

VEGETABLES

Sautéed Mushrooms
Sautéed 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
Sautéed 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.

Fresh Seasonal Berries
With sweet cream sauce. A celebration of natural flavors. Simple and simply sensational.

Chocolate Sin Cake
Chocolate and espresso

Creme Brulée
The classic Creole egg custard, topped with fresh berries and mint.

Ice Cream or Sorbet
Super premium ice cream or sorbet

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