Ruth's Chris Steak House Waltham - Menu completo

regular decaf

bacardi superior, blueberries, fresh mint, lime

earl grey, mint, green, herbal

woodford reserve, southern comfort, black cherry

knob creek, demerara, bitter truth aromatic bitters

wheatley by buffalo trace, q ginger beer, fresh lime

effen raspberry, cointreau, cranberry, fresh lime

hangar 1, ketel one citroen, fresh lemon, sugar rim

herradura reposado, cointreau, fresh juices

rémy martin vsop, cointreau, blackberries, plum bitters

tito's handmade, cointreau, pomegranate

oven roasted double breast, garlic-herb cheese, lemon butter

grey goose, dolin vermouth, bleu cheese olives

Available in 5oz Glass

Available in 5oz Glass

16 ounce USDA Prime, richly flavored, slightly firmer

16 ounce USDA Prime, marbled for flavor deliciously juicy

romaine hearts, parmesan romano, creamy caesar

broiled topped with romano cheese

new orleans cocktail or creamy remoulade sauce

two jumbo lump crab cakes, lemon butter

selection of shellfish seafood, cocktail sriracha-lime sauce

english cucumber, complemented with mustard-beer sauce

saffron-infused pasta, sautéed baby spinach, veal demi-glace

large shrimp sautéed in white wine, garlic butter bbq spices

artichoke hearts, sun-dried tomatoes, topped with goat cheese

baby lettuces, grape tomatoes, red onion, garlic croutons

jim beam, johnnie walker red, bacardi, cuervo silver, bombay, seagram's 7, svedka

lightly fried, with sweet spicy chili sauce

vanilla bean custard with raw sugar crust

fresh berries and mint

vanilla, raisins, jack daniel's whiskey sauce

rich flourless cake, ganache, raspberry sauce

Roasted garlic bleu cheese crust, tender corn-fed 6 oz filet. Suggested Pairing: Whispering Angel, Rosé, Provence, France. Tasting Notes: sliced apples, pink grapefruit peach. Silky acidity peppery herbs

cavatappi pasta, tender lobster, white cheddar sauce; Also available without lobster

USDA Prime, full-bodied 19 ounce bone-in cut, ruth's favorite

incredibly tender 16 oz bone-in cut, aged to the peak of flavor

USDA Prime bone-in 40 ounce ribeye, marbled for peak flavor

creamy lobster bisque, served new orleans style

north atlantic tail served sizzling with drawn butter

sliced filet, béarnaise sauce, garlic bread, fries

a tender 11 ounce cut of corn-fed midwestern beef

bacon, egg, olives, mushrooms, bleu cheese, onion, basil dressing

bacon bleu cheese on crisp greens

prime beef, choice of cheese, fries

6 oz tender midwestern filet with three large shrimp. Suggested Pairing: Daou, Cabernet Sauvignon, Paso Robles, California. Tasting Notes: ripe red black cherries, black currants berries. Dry, full bodied

bleu cheese, roasted garlic

truffle butter, parmesan, panko bread crumbs

hollandaise sauce

a ruth's classic

with pecan crust

bacon, honey butter

one pound, fully loaded

smooth and creamy, with hints of roasted garlic

pan roasted, veal demi-glace, fresh thyme

diced idaho potatoes with three cheese sauce

the same incredible cut as the classic, in an 8 ounce filet

full-flavored 24 ounce USDA Prime cut

40 ounce USDA Prime, richness of a strip, tenderness of a filet

crab cake, asparagus, béarnaise sauce

two tender 4 ounce filet medallions with six large shrimp

tender fillet, topped with a panko garlic crust lemon butter

lightly blackened, topped with shrimp new orleans bbq butter