Salads & Sides

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

  A Ruth’s Chris original. Julienne iceberg lettuce, spinach and radicchio tossed with sliced red onions and mushrooms, chopped green olives, eggs, hearts of palm, croutons, Bleu Cheese and lemon basil dressing. Served with cherry tomatoes and topped with crispy fried onions.

• Vine Ripe Tomato & Buffalo Mozzarella Salad

  A sliced Beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette.

• 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 cheese).

Sides

• 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

• Sweet Potato Casserole

  With pecan crust

• 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