He's the best there is. Treat him to the same.
two 8 ounce cold water lobster tails, blackened and served with drawn butter
create your own surf & turf by adding an 8 ounce tail to any steak
two hand cut 4 ounce filets, poached eggs & hollandaise on an english muffin, served with brunch potatoes
classic brioche french toast served with maple syrup with a dusting of powder sugar
a must at any new orleans brunch, our signature creole shrimp served over creamy cheddar grits
an incredibly tender 6 ounce filet topped with 3 shrimp broiled to perfection
two 4 ounce filets equally tender and lean midwestern beef topped with a green peppercorn brandy sauce
an 8 ounce hand cut filet topped with creole bbq jumbo lump crab, served sizzling on a 500 degree plate
our signature 8 ounce center cut filet, crusted with cracked peppercorn and prepared to your liking
an 11 ounce hand cut filet topped with steamed asparagus, a jumbo lump crab cake and bearnaise sauce
a 16 ounce bone-in filet cut at the peak of flavor, blackened and topped with our signature bleu cheese crust
sweet yellow corn, slowly simmered in a fennel cream sauce with a hint of jalapeno
one of ruth’s favorites, a traditional light lime custard with graham cracker crust and fresh cream
