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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Ruth's Chris Steak House Address: 148 W 51st St, Btwn 6th & 7th Ave New York, NY 10019 212-245-9600 Appetizers & Soups             Crabtini : Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass           Barbecued Shrimp : Sautéed New Orleans style in reduced white wine, butter, garlic and spices           Shrimp Remoulade - Shrimp Cocktail : Jumbo Gulf shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans homestyle cocktail sauce           Mushrooms Stuffed with Crabmeat : Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese           Seared Ahi Tuna : Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer           Sizzlin Blue Crab Cakes : Two jumbo lump crab cakes with sizzling lemon butter           Veal Osso Buco Ravioli : Saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed spinach and a white wine demi glace           Louisiana Seafood Gumbo           Lobster Bisque           Salads             Sliced Tomato and Onion : A Sliced Beefsteak Tomato On Field Greens. Topped with Sliced Red Onions, Vinaigrette Adn 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 : 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 Lemon Basil Dressing. served with Cherry Tomatoes and Topped with Crispy Fried Onions.           Spinach : Fresh Tender Spinach Tossed with Sliced Red Onion, Mushrooms, and a Warm Bacon Dressing. Topped with Crisp Bacon and Chopped Egg.           Lettuce Wedge : A Crisp Wedge of Iceberg Lettuce On Field Greens with Your Choice of Dressing           Steaks             Filet : The most tender cut of corn-fed Midwestern beef           Petite Filet : A smaller, but equally tender filet           Ribeye : An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy           Cowboy Ribeye : A huge bone-in version of this USDA Prime cut           New York Strip : This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye           Porterhouse for Two : This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet           T-Bone : A full-flavored, classic cut of Prime beef           Entrees             Petite Filet and Shrimp : Two 4-ounce medallions of our filet topped with jumbo Gulf shrimp           Veal Chop with Sweet and Hot Peppers : Veal chop marinated overnight in a savory blend of pepper vinegar, garlic and onions. Broiled and served sizzling with hot and sweet peppers           Lamb Chops : Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful           Stuffed Chicken Breast : Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter           Fresh Lobster : Fresh whole Maine lobster, ranging from 2.5 to 5 pounds           Market Fresh Seafood Selection : Your server will describe the seafood our Chef has selected for today           Grilled Portobello Mushrooms : Marinated Portobello mushrooms on our garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter           Ahi-Tuna Stack : Seared rare tuna topped with Colossal lump crabmeat and served sizzling with red pepper pesto           Cold Water Lobster Tail : With blackening spice and topped with lemon and drizzled butter           Potatoes             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 Rought Cut           Julienne : Regular Cut           Shoestring : Extra Thin and Crispy           Lyonnaise : Sauteed with Onions           Sweet Potato Casserole : With pecan crust           Vegetables             Sauteed 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           Desserts             Caramelized Banana Cream Pie : Creamy White Chocolate Banana Custard In Our Flaky Crust. Topped with Caramelized Bananas.           Warm Apple Crumb Tart : Granny Smith Apples Baked In a Flaky Pastry with Streusel Crust and Vanilla Bean Ice Cream.           Cheesecake : Creamy Homemade Cheesecake served with Fresh Berries           Bread Pudding with Whiskey Sauce : Our definitive version of a traditional New Orleans favorite           Fresh Seasonal Berries : With