Menu for Ruth's Chris Steak House - Harrah's Las Vegas

Ruth’s Chris Steak HouseIt all started in 1965 when Ruth Fertel mortgaged her home to buy a little steak house in New Orleans called Chris SteakHouse. As her reputation grew, Ruth expanded and added her name to the original. That’s how the uniquely namedRuth’s Chris Steak House was born.Try one of our New Orleans-inspired appetizers, and add some side dishes created from Ruth’s original recipes. Be sureto save some room for one of Ruth’s classic desserts, too. Complement your meal with a selection from ouraward-winning wine list, featuring over 200 world-class international and domestic labels. Many premium wines are alsoavailable by the glass. Our experienced kitchen and service teams are still inspired by Ruth’s legendary dedication to herguests. So relax and enjoy our New Orleans-style hospitality. We hope you will agree that there is no better place to dine withfamily, friends, and associates than Ruth’s Chris Steak House. For reservations call 702.967.7999. And for group privatedining arrangements, email us at lvcitywiderestaurantgroupsales@harrahs.com or call 866.733.5827Perfect PairingsRIBEYE – CABERNET SAUVIGNONRibeye is a rich, flavorful steak. The structure of the full-bodied Cabernetenhances the richness of the Ribeye.NEW YORK STRIP – MERITAGE BLENDThe structured flavor of the beef stands up to a sturdy Meritage blend. This winehas undertones of rich black cherry that pair well with our Strip.FILET MIGNON – SHIRAZFilet is a soft, delicate cut of beef. Shiraz has body and a full flavor thatenhances and deepens the taste of the Filet.LAMB CHOP – ITALIAN RED WINE (TUSCANY)Tuscan red wines have finesse, suppleness, and complexity — a perfect matchfor a full-flavored meat like lamb.Give The Gift That SizzlesRuth’s Chris gift cards make the perfect gift for any occasion.Purchase your gift cards today at any of our restaurants,online at www.RuthsChris.com or by calling 1.800.544.0808Following the principles of our founder, Ruth Fertel, we procure only the finestUSDA Prime corn-fed beef available. At certain times during the year, fresh filetcuts are not available in this grade. Therefore, we select the highest qualityUSDA Choice available. All other cuts of beef are always USDA Prime.Shrimp Cocktail/Shrimp RemouladeChilled jumbo shrimp with your choice of ourclassic Creole remoulade sauce or our spicy NewOrleans-style cocktail sauce. 18/17Barbecued ShrimpLarge shrimp sautéed New Orleans-style in reducedwhite wine, butter, garlic and spices. 16/15Spicy LobsterSucculent lobster, lightly fried, tossed in a spicy creamsauce and served with a tangy cucumber salad.18/17Seared Ahi-Tuna*Ahi-tuna perfectly complemented by a spirited saucewith hints of mustard and beer. 17/16CrabtiniColossal lump crabmeat tossed in our housevinaigrette and served with our classic Creoleremoulade sauce in a chilled martini glass. 17/16Caesar SaladFresh crisp romaine hearts tossed with romano cheeseand a creamy Caesar dressing. Topped with shavedparmesan cheese and fresh ground black pepper.10/9Lettuce WedgeA crisp wedge of iceberg lettuce on field greens,topped with bacon, bleu cheese and your choice ofdressing. 10/9Harvest SaladMixed greens with roasted corn, dried cherries,crispy bacon and tomatoes in a white balsamicvinaigrette, topped with goat cheese and Cajunpecans. 10.5/9.5Lobster Bisque - 11.5/10.5appetizersSizzlin’ Blue Crab CakesTwo jumbo lump crab cakes with sizzlinglemon butter. 19/18CalamariOur calamari is lightly fried and tossed with a sweetand spicy Asian chili sauce. 16/15Mushrooms Stuffedwith CrabmeatBroiled mushroom caps with jumbo lump crabstuffing, sprinkled with romano cheese. 15/14Veal Osso Buco RavioliSaffron-infused pasta filled with veal osso buco andfresh mozzarella cheese. Served with sautéed babyspinach and a white wine demi-glace. 16/15Salads and SoupsAll of our dressings are made fresh, using our exclusive recipes. Choose from: Bleu Cheese, Balsamic Vinaigrette,Creamy Lemon Basil, Ranch, Thousand Island, Remoulade and Vinaigrette.Ruth’s Chop SaladA Ruth’s Chris original. Julienne iceberg lettuce, babyspinach and radicchio are tossed with red onions,mushrooms, green olives, bacon, eggs, hearts of palm,croutons, bleu cheese, lemon basil dressing and thentopped with crispy onions. 10.5/9.5Steak House SaladIceberg, baby arugula and baby lettuces with grapetomatoes, garlic croutons and red onions. 9.5/8.5Sliced Tomato And OnionA sliced beefsteak tomato on field greens, toppedwith sliced red onions, vinaigrette and bleu cheese.11/10Soup of the day - 11/10RUTH’S FAVORITE SELECTIONSPrices reflected in orange are for members of Total Rewards. Show your card to receive thediscounted price. If you are not a member, sign up for free at the Total Rewards booth.* Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw orundercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.1.9.13

Signature Steaks and ChopsSeafood and SpecialtiesNew York Strip*This USDA Prime cut has a full-bodied texture that isslightly firmer than a ribeye. 49/46T-Bone*A full-flavored classic cut of USDA Prime. 54/51Lamb Chops*Three chops cut extra thick, marinated overnight andserved with fresh mint. They are naturally tender andflavorful. 45/42Ribeye*An outstanding example of USDA Prime at its best.Well marbled for peak flavor, deliciously juicy. 49/46Filet*The most tender cut of corn-fed Midwestern beef,broiled to your liking. 46/43Petite Filet*A smaller, but equally tender filet. 41/38Cowboy Ribeye*A huge bone-in version of this USDA Prime cut. 54/51Petite Filet and Shrimp*Two 4-ounce medallions of our filet topped with largeshrimp. 48/45Porterhouse for Two*This USDA Prime cut combines the rich flavor of astrip with the tenderness of a filet. 95/89Sizzlin’ Blue Crab CakesThree of our jumbo lump crab cakes with sizzlinglemon butter. 33/31Stuffed Chicken BreastOven roasted free-range double chicken breast stuffedwith garlic herb cheese and served with lemon butter.27/25Barbecued ShrimpOur signature large shrimp sautéed New Orleans-stylein reduced white wine, butter, garlic and spices, on abed of roasted garlic mashed potatoes. 30/28Vegetarian plateChoose three of your favorite potato or vegetablesides. 26/24RUTH’S CHRIS SPECIALTIESOur chef has selected some of our featured menu items and other seasonal specialties for your enjoyment.Please refer to the Specialties page at the front of the menu for a list of today’s selections.Signature SidesAu Poivre Sauce. Brandy and peppersauce. 4Bleu Cheese Crust. Bleu cheese, roastedgarlic and a touch of panko bread crumbs. 4Entrée ComplementsShrimp. Six additional large shrimp. 13Lobster Tail - Market PriceOscar Style. Crab cake, asparagus andbéarnaise sauce. 15Potatoes Au Gratin. Idaho slicedpotatoes with a three cheese sauce. 11/10Baked. A one-pounder, loaded. 11/10French Fries. Classic cut. 11/10Shoestring Fries. Extra thin and crispy.11/10Mashed. With a hint of roasted garlic. 11/10Sweet Potato Casserole.With pecan crust. 11/10Lyonnaise. Sautéed with onions. 11/10RareVery red, cool center.ABOUT YOUR STEAKRuth’s Chris specializes in the finest custom-aged Midwestern beef. We broil it exactly the wayyou like it at 1800° F to lock in the corn-fed flavor. Then we serve your steak sizzzzling on a500° plate so that it stays hot throughout your meal.Our steaks are served sizzling in butter. Please specify extra butter or none.MediumRareRed, warm center.MediumPink center.MediumWellSlightly pink center.WellBroiled throughout,no pink.Spinach Au Gratin 11/10Sautéed Mushrooms 10.5/9.5Baby Spinach 10.5/9.5Broiled Tomatoes 10.5/9.5Creamed Spinach 10.5/9.5VegetablesTempura Onion Rings 10.5/9.5Fresh Asparagus with Hollandaise11.5/10.5Broccoli Au Gratin 11/10Fresh Broccoli 10.5/9.5RUTH’S FAVORITE SELECTIONSPrices reflected in orange are for members of Total Rewards. Show your card to receive thediscounted price. If you are not a member, sign up for free at the Total Rewards booth.* Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw orundercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.RUTH’S FAVORITE SELECTIONSPrices reflected in orange are for members of Total Rewards. Show your card to receive thediscounted price. If you are not a member, sign up for free at the Total Rewards booth.* Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw orundercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.