DINING MENU

appetizers

Seared Ahi-Tuna

complemented by a spirited sauce with hints of mustard & beer.

Mushrooms Stuffed with Crabmeat

broiled, topped with romano cheese.

Spicy Shrimp

succulent large shrimp, lightly fried, tossed in a spicy cream sauce, served with a tangy cucumber salad.

Calamari

lightly fried with sweet & spicy asian chili sauce.

Shrimp Cocktail

chilled jumbo shrimp, choice of creole rémoulade sauce or new orleans-style cocktail sauce.

GOAT CHEESE AND ARTICHOKE DIP

artichoke hearts, sun-dried tomatoes, topped with goat cheese

BEEF CARPACCIO

thinly sliced blacked filet, arugula pesto, crispy capers, toast points

CRAB STACK

colossal lump blue crab, avocado, mango, cucumber

CHILLED SEAFOOD TOWER

maine lobster, alaskan king crab legs, jumbo shrimp, colossal lump blue crab

salads & soups

All of our dressings are made fresh, using our exclusive recipes.Choose from: Bleu Cheese, Balsamic Vinaigrette, Creamy Lemon Basil*, Ranch, Rémoulade and Vinaigrette

Caesar Salad

fresh romaine hearts, romano cheese, creamy caesar dressing, shaved parmesan and fresh ground black pepper.

Steak House Salad

baby arugula, baby lettuces, grape tomatoes, garlic croutons and red onions.

FRESH MOZZARELLA & KUMATO TOMATO SALAD

locally-sourced kumato tomatoes, fresh basil, aged balsamic glaze and extra virgin olive oil

HARVEST SALAD

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

RUTH’S CHOP SALAD

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

ONION SOUP

seafood & specialties

Stuffed Chicken Breast

oven-roasted, free-range double chicken breast, garlic herb cheese and lemon butter.

Ōra King Salmon

oven-roasted and glazed with sweet chili thai sauce.

alaskan king crab

1 lb crab steamed and served with drawn butter.

Grilled portobello Mushrooms

on garlic mashed potatoes with steamedasparagus, broccoli, tomatoes and sizzling lemon butter.

CHILEAN SEA BASS

pan-roasted, citrus-coconut butter, sweet potato and pineapple hash.

Lobster Tail

8 oz lobster tail, steamed and served with drawn butter

signature steaks & chops

New York Strip

USDA prime, full-bodied, slightly firmer than a ribeye.

T-Bone

full-flavoured 24 oz USDA Prime cut.

Ribeye

USDA prime, well marbled for peak flavour, deliciously juicy.

Cowboy Ribeye

bone-in 22 oz USDA prime cut.

Petite Filet & Shrimp

two 4 oz medallions with large shrimp.

Filet

tender corn-fed midwestern beef.

Lamb Chops

three 5 oz extra thick chops, marinated overnight, with fresh mint.

Porterhouse for Two

rich flavour of a strip, tenderness of a filet, 40 oz USDA prime cut.

Bone-In New York Strip

USDA Prime, full-bodied 19 oz bone-in cut, our founder’s favourite.

Tomahawk Ribeye

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

VEAL CHOP WITH SWEET AND HOT PEPPERS

broiled, marinated in oil, garlic and onions, 16 oz cut

BONE-IN FILET

an incredibly tender 16 oz bone‑ in cut at the peak of flavour

SURF AND TURF

8 oz filet & lobster tail
16 oz new york strip & lobster tail
cowboy ribeye & lobster tail

entrée complements

Shrimp

six additional large shrimp.

Hollandaise Sauce

Bernaise Sauce

BLEU CHEESE CRUST

bleu cheese, roasted garlic and a touch of panko bread crumbs

SWEET & HOT PEPPERS

potatoes & signature sides

Baked potato

Mashed potatoes

julienne potatoes

Sweet Potato Casserole

green chile mac

AU GRATIN POTATOES

LOBSTER MAC & CHEESE

tender lobster, three-cheese blend, mild green

vegetables

Roasted Brussels Sprout

Creamed Spinach

grilled Asparagus

Cremini Mushrooms

CREAMED SPINACH AU GRATIN

FIRE-ROASTED CORN