Ruth's Chris Steak House - Huntsville Menu and Prices
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Ruth's Chris Steak House - Huntsville Menu
| Appetizers |
| Barbecued Shrimp |
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Shrimp sauteed new orleans style in reduced white wine, butter, garlic and spices
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| Shrimp Remoulade or Shrimp Cocktail |
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Jumbo shrimp dressed with your choice of our choice creole remoulade sauce or our spicy new orleans homestyle cocktail sauce
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| Seared Ahi Tuna |
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Perfectly complemented with wasabi and a spirited sauce with hints of ginger, mustard and beer
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| Blackened Yellowfin Tuna |
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Blackened to perfection with famous new orleans spices
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| Calamari |
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Lightly fried and tossed with a sweet and spicy thai chili sauce
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| Mushrooms Stuffed with Crabmeat |
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Lump crab stuffing sprinkled with romano cheese
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| Maryland Style Crab Cake |
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Jumbo lump crab cake
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| Sizzlin Jumbo Scallops |
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Lightly blackened and served sizzling with parsley pesto and a touch of lemon butter
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| Oysters Rockefeller |
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Baked on the half shell with our famous rockefeller sauce
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| Louisiana Seafood Gumbo |
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| Onion Soup au Gratin |
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| Soup of the Day |
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| Salads |
| Dressings: blue cheese, remoulade, thousand island, italian, ranch, vinaigrette, warm bacon, and caesar. All made fresh, using our exclusive recipes. All of our dressings are made fresh, using our exclusive recipes |
| Steak House Salad |
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Iceberg, romaine and baby lettuces with tomatoes, garlic croutons, and red onions
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| Lettuce Wedge |
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A crisp wedge of iceberg lettuce on a bed of field greens. Topped with crisp bacon, blue cheese crumbles and your choice of dressing
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| Tomato and Onion |
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A sliced vine ripened tomato on a bed of field greens. Topped with sliced red onions, vinaigrette and bleu cheese crumbles
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| Tomato and Mozzarella Salad |
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A sliced vine ripened tomato, basil and fresh mozzarella cheese with balsamic vinaigrette
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| Spinach |
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Fresh tender spinach tossed with sliced red onion, mushrooms, and a warm bacon dressing. Topped with crisp bacon and chopped egg
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| Caesar |
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Fresh crisp romaine tossed with romano cheese, garlic croutons, and creamy caesar dressing. Topped with shaved parmesan cheese and sprinkled with fresh ground pepper
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| Ruth's Chop Salad |
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A ruth's chris original. 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 lemo
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| Entrees |
| Petite Filet |
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The most tender cut of corn-fed midwestern beef. Broiled expertly to melt-in-your-mouth
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| Filet |
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A larger and equally tender cut of custom-aged, corn-fed midwestern beef. Broiled to your liking
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| New York Strip |
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A favorite of many steak connoisseurs. This USDA prime cut has a full-bodied texture that is slightly firmer than a ribeye
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| Petite Filet and Shrimp |
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Two tender 4 oz. beef medallions topped with jumbo shrimp
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| Ribeye |
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An outstanding example of USDA prime at its best. Well marbled for peak flavor, deliciously juicy
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| Cowboy Ribeye |
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A huge bone-in version of this USDA prime cut
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| T-Bone |
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A full-flavored classic cut of USDA prime beef
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| Porterhouse for Two |
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This USDA prime cut combines the rich flavor of the strip with the tenderness of a filet
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| Double Pork Chop |
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18 oz. premium reserve double pork chop that is flavorful and juicy
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| Veal T-Bone |
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Tender white milk-fed veal. Perfectly brolied to release the delicate flavor
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| Lamb Chops |
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Three chops cut extra thick, served with mint jelly. They are naturally tender and flavorful
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| Salmon Filet |
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Moist and tender atlantic salmon, poached under the brolier
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| Blackened Yellowfin Tuna |
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Blackened to perfection with famous new orleans spices
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| Maryland Style Crab Cakes |
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Two of our jumbo lump crab cakes
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| Live Whole Maine Lobster |
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Three pounds and up
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| Cold Water Lobster Tail |
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Drizzled with butter
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| Stuffed Chicken Breast |
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Oven roasted double chicken breast chicken breast stuffed with garlic herb cheese and served with lemon butter
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| Entrees Complements |
| Maryland Style |
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Jumbo lump crab cake
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| Chesapeake Style |
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Colossal lump crab meat, asparagus and bearnaise sauce
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| Blue Cheese Crust |
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Blue cheese, roasted garlic, and a touch of bread crumbs
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| Sauteed Sweet Onions |
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| Potatoes |
| Mashed |
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With a hint of roasted garlic
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| Baked |
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A one-pounder, loaded
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| Lyonnaise |
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Sauteed with onions
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| Julienne |
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Regular cut
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| Shoestring |
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Extra thin and crispy
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| Steak Fries |
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Tossed with fresh rosemary, roasted garlic, and sun-dried tomatoes
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| Potatoes au Gratin |
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Idaho sliced potatoes with a three cheese sauce
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| Sweet Potato Casserole with Pecan Crust |
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| Vegetables |
| Creamed Spinach |
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| Fresh Spinach |
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Sauteed with oil and garlic
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| Spinach au Gratin |
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| French Fried onion Rings |
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| Sauteed Mushrooms |
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| Fresh Broccoli |
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| Broccoli au Gratin |
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| Broiled Tomatoes |
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Caramelized with a touch of sugar
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| Fresh Asparagus with Hollandaise |
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| Desserts |
| Cheesecake |
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Creamy homemade cheesecake served with fresh seasonal berries
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| Chocolate sin Cake |
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Chocolate and espresso - an irresistible temptation
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| Bread Pudding with Whiskey Sauce |
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Our definitive version of a traditional new orleans favorite
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| Caramelized Banana Cream Pie |
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Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas
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| Creme Brulee |
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The classic creole egg custard. Topped with fresh seasonal berries and mint
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| Fresh Seasonal Berries with Sweet Cream Sauce |
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A celebration of natural flavors. Simple and simply sensational
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| Ice Cream or Sorbet |
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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