| Barbecued Shrimp |
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Shrimp sauteed new orleans style in reduced white wine, butter, garlic and spices |
| 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 |
| Seared Ahi Tuna |
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Perfectly complemented with wasabi and a spirited sauce with hints of ginger, mustard and beer |
| Blackened Yellowfin Tuna |
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Blackened to perfection with famous new orleans spices |
| Calamari |
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Lightly fried and tossed with a sweet and spicy thai chili sauce |
| Mushrooms Stuffed with Crabmeat |
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Lump crab stuffing sprinkled with romano cheese |
| Maryland Style Crab Cake |
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Jumbo lump crab cake |
| Sizzlin Jumbo Scallops |
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Lightly blackened and served sizzling with parsley pesto and a touch of lemon butter |
| Oysters Rockefeller |
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Baked on the half shell with our famous rockefeller sauce |
| Louisiana Seafood Gumbo |
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| Onion Soup au Gratin |
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| Soup of the Day |
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| Steak House Salad |
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Iceberg, romaine and baby lettuces with tomatoes, garlic croutons, and red onions |
| 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 |
| 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 |
| Tomato and Mozzarella Salad |
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A sliced vine ripened tomato, basil and fresh mozzarella cheese with balsamic vinaigrette |
| 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 |
| 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 |
| 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 |
| Petite Filet |
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The most tender cut of corn-fed midwestern beef. Broiled expertly to melt-in-your-mouth |
| Filet |
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A larger and equally tender cut of custom-aged, corn-fed midwestern beef. Broiled to your liking |
| 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 |
| Petite Filet and Shrimp |
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Two tender 4 oz. beef medallions topped with jumbo shrimp |
| Ribeye |
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An outstanding example of USDA prime at its best. Well marbled for peak flavor, deliciously juicy |
| Cowboy Ribeye |
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A huge bone-in version of this USDA prime cut |
| T-Bone |
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A full-flavored classic cut of USDA prime beef |
| Porterhouse for Two |
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This USDA prime cut combines the rich flavor of the strip with the tenderness of a filet |
| Double Pork Chop |
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18 oz. premium reserve double pork chop that is flavorful and juicy |
| Veal T-Bone |
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Tender white milk-fed veal. Perfectly brolied to release the delicate flavor |
| Lamb Chops |
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Three chops cut extra thick, served with mint jelly. They are naturally tender and flavorful |
| Salmon Filet |
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Moist and tender atlantic salmon, poached under the brolier |
| Blackened Yellowfin Tuna |
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Blackened to perfection with famous new orleans spices |
| Maryland Style Crab Cakes |
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Two of our jumbo lump crab cakes |
| Live Whole Maine Lobster |
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Three pounds and up |
| Cold Water Lobster Tail |
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Drizzled with butter |
| Stuffed Chicken Breast |
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Oven roasted double chicken breast chicken breast stuffed with garlic herb cheese and served with lemon butter |
| Maryland Style |
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Jumbo lump crab cake |
| Chesapeake Style |
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Colossal lump crab meat, asparagus and bearnaise sauce |
| Blue Cheese Crust |
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Blue cheese, roasted garlic, and a touch of bread crumbs |
| Sauteed Sweet Onions |
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| Mashed |
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With a hint of roasted garlic |
| Baked |
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A one-pounder, loaded |
| Lyonnaise |
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Sauteed with onions |
| Julienne |
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Regular cut |
| Shoestring |
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Extra thin and crispy |
| Steak Fries |
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Tossed with fresh rosemary, roasted garlic, and sun-dried tomatoes |
| Potatoes au Gratin |
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Idaho sliced potatoes with a three cheese sauce |
| Sweet Potato Casserole with Pecan Crust |
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| Creamed Spinach |
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| Fresh Spinach |
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Sauteed with oil and garlic |
| 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 |
| Fresh Asparagus with Hollandaise |
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| Cheesecake |
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Creamy homemade cheesecake served with fresh seasonal berries |
| Chocolate sin Cake |
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Chocolate and espresso - an irresistible temptation |
| Bread Pudding with Whiskey Sauce |
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Our definitive version of a traditional new orleans favorite |
| Caramelized Banana Cream Pie |
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Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas |
| Creme Brulee |
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The classic creole egg custard. Topped with fresh seasonal berries and mint |
| Fresh Seasonal Berries with Sweet Cream Sauce |
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A celebration of natural flavors. Simple and simply sensational |
| Ice Cream or Sorbet |
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