Ruth's Chris Steak House - North Raleigh

Appetizers

• Seared Ahi-Tuna*

  english cucumber salad, mustard-beer sauce

• Calamari

  lightly fried, sweet & spicy asian chili sauce

• Maryland-Style Crab Cake

  5 oz jumbo lump crab cake

• Beef Carpaccio*

  sliced prime beef with mustard, field greens, garlic toast points

• Barbecued Shrimp

  sautéed in white wine, garlic butter, & spices

• Spicy Shrimp

  lightly fried shrimp in a spicy cream sauce

• Crab Stack

  colossal lump blue crab, avocado, mango, cucumber

• Raw Oysters on the Half Shell*

  freshly shucked oysters, wasabi ginger sauce, cocktail sauce, small and large

• Shrimp Cocktail

  jumbo shrimp with remoulade or cocktail sauce

• Mushrooms Stuffed with Crabmeat

  broiled, topped with romano cheese

• Sizzlin' Jumbo Scallops

  lightly blackened, with parsley pesto & lemon butter

• Chilled Seafood Tower

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

• French Fried Onion Rings

• Veal Osso Buco Ravioli

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

Salads & Soups

• Caesar Salad*

  romaine hearts, parmesan & romano, caesar dressing

• Romaine Wedge Salad

  avocado ranch dressing, bacon, roasted corn, red onions, feta cheese, tomatoes

• Lettuce Wedge

  bacon & blue cheese on crisp greens, choice of dressing

• Lobster Bisque

  new orleans style creamy lobster bisque

• Steak House Salad

  baby lettuces, grape tomatoes, garlic croutons, red onion

• Ruth's Chop Salad*

  iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, bleu cheese, bacon, egg, hearts of palm, olives, lemon-basil dressing

• Fresh Mozzarella & Heirloom Tomato Salad

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

• Louisiana Seafood Gumbo

Specialty Cuts

• Bone-In Filet*

  an incredibly tender 16 oz bone-in cut at the peak of flavor

• Tomahawk Ribeye*

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

Signature Steaks & Chops

• Petite Filet*

  Tender corn-fed midwestern beef. Available in 6oz and 8oz

• Filet*

  tender corn-fed midwestern beef, 11 oz cut

• Ribeye*

  USDA Prime, 16 oz cut

• Petite Ribeye*

  USDA Prime, 12 oz cut

• New York Strip*

  USDA Prime, full bodied 16 oz cut

• Cowboy Ribeye*

  USDA Prime, 22 oz bone-in cut

• T-Bone*

  USDA Prime, 24 oz full flavored cut

• Porterhouse*

  USDA Prime, 40 oz rich flavored cut

• Lamb Chops*

  three 5 oz chops cut extra thick

• Double Pork Chop*

  18 oz premium reserve double pork chop

Seasonal Pairings

• Horseradish Crusted Filet* & Cabernet45,00 $ US

  6 oz tender midwestern beef topped with our signature horseradish crust & paired with a glass of arrowood, "sonoma", cabernet sauvignon

• Mahi Mahi, Thai Shrimp & Chardonnay45,00 $ US

  seared mahi mahi, thai shrimp, honey-thai sauce, blackened potato & paired with a glass of la crema, "saralee's", chardonnay

• Stuffed Chicken Breast* & Pinot Noir45,00 $ US

  oven roasted free-range double chicken breast, garlic herb cheese, paired with a glass of copain, "tous ensemble", pinot noir

Seafood & Specialties

• Spicy Salmon with Crispy Shrimp*

  seared salmon, crispy shrimp, spicy honey-thai sauce, jalapenos & bell peppers

• Maryland-Style Crab Cake

  two 5 oz jumbo lump crab cakes

• Stuffed Chicken Breast

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

• Lobster Mac & Cheese

  tender lobster, three cheese blend, mild green-chiles

Entrée Complements

• Chesapeake-Style

  lump crab meat, asparagus & béarnaise sauce

• Maryland-Style

  5 oz jumbo lump crab cake

• Lobster Tail

  8 - 10 oz drizzled butter

• Shrimp

  six additional large shrimp

• Bleu Cheese Crust

  bleu cheese, roasted garlic

• King Crab Legs

  half pound added to any steak

Potatoes & Vegetables

• Mashed

  with a hint of roasted garlic

• Baked

  1 lb, fully loaded

• Shoestring Fries

  extra thin & crispy

• French Fries

  classic cut

• Au Gratin

  with a three cheese sauce

• Sweet Potato Casserole

  with pecan crust

• Creamed Spinach

  a ruth's classic

• Fresh Broccoli

  simply steamed

• Cremini Mushrooms

  pan-roasted, fresh thyme

• Fire Roasted Corn

  hand cut, diced jalapeño

• Grilled Asparagus

  hollandaise sauce

• Lyonnaise

  sautéed with onions

• Roasted Brussels Sprouts

  bacon, honey butter

Desserts

• Cheesecake

• Fresh Berries & Sweet Cream Sauce

• Chocolate Sin Cake

• Créme Brûlée

Ruth's Classics - Three Course Meal

Add a stag's leap wine cellars flight for an additional charge, 5oz /ea: Hands of Time, Chardonnay | Hands of Time, Red Blend | Artemis, Cabernet Sauvignon

Starters

• Caesar Salad*

• Steak House Salad

• Lobster Bisque

• Petite Filet*

  6 ounces of tender corn-fed midwestern beef

• Stuffed Chicken Breast

  double breasted chicken stuffed with garlic herb cheese

• Spicy Salmon & Shrimp*

  seared salmon and crispy shrimp in a honey-thai sauce

• Filet*

  8 ounces of tender corn-fed midwestern beef

• Ribeye*

  USDA Prime 12 ounce well marbled ribeye

• Filet & Shrimp*

  6 ounce midwestern filet with three large shrimp

Sides

• Creamed Spinach

• Garlic Mashed Potatoes

• Fresh Broccoli

Dessert

• Mini Cheesecake