APPETIZERS - Grand Hyatt San Antonio

APPETIZERS
Calamari
17
Our calamari is lightly fried and tossed
with a sweet and spicy Thai chili sauce.
* Shrimp Remoulade/
Shrimp Cocktail
18
* Barbecued Shrimp
15
Seared Ahi Tuna**
15
14
Sizzlin’ Blue Crab Cakes
19
17
Saffron-infused pasta filled with Veal Osso Buco
and fresh Mozzarella cheese. Served with sautéed
baby spinach and a white wine demi-glace.
Two Jumbo lump crab cakes with sizzling lemon
butter.
Plump shrimp dressed with your choice of our
classic Creole Remoulade sauce or our spicy New
Orleans homestyle cocktail sauce.
Sautéed New Orleans style in reduced white wine,
butter, garlic and spices.
Seared rare Tuna dusted with Cajun spices and
perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.
Veal Osso Buco Ravioli
Crabtini
Colossal lump crabmeat tossed in our house
vinaigrette and served with our classic Creole
Remoulade sauce in a chilled martini glass.
Mushrooms Stuffed
With Crabmeat
16
Broiled mushroom caps with jumbo lump crab
stuffing sprinkled with Romano Cheese.
Sizzlin’ Jumbo Scallops
18
Lightly blackened jumbo scallops served sizzling
with parsley pesto and a touch of lemon butter.
SOUPS and SALADS
Dressings: *Blue Cheese, *Remoulade, Thousand Island, Creamy Lemon Basil, Ranch, Balsamic, House Vinaigrette. All made fresh,
using our exclusive recipes.
Lobster Bisque
12
12
Steak House Salad
10
10
Vine Ripe Tomato and Mozzarella Salad
14
Baby Spinach Salad
9
Vine Ripe Tomato and Onion
12
Lettuce Wedge
9
Ruth’s Chop Salad
12
Onion Soup Au Gratin
Harvest Salad
Mixed greens tossed with dried cherries, Cajun
pecans, roasted corn, bacon and Goat cheese in a
white Balsamic vinaigrette.
Caesar Salad
9
Fresh crisp romaine tossed with Romano cheese,
garlic croutons and creamy Caesar dressing. Topped
with fresh shaved Parmesan cheese and sprinkled
with fresh ground pepper.
Fresh baby spinach tossed with sliced red
onions, mushrooms and a warm bacon dressing.
Topped with crisp bacon and chopped egg.
A crisp wedge of iceberg lettuce on field greens
topped with crumbled Blue cheese and bacon bits,
with your choice of dressing.
Iceberg, baby spinach and spring mix with
cherry tomatoes, garlic croutons and red onions.
A sliced beefsteak tomato layered with
slices of Fiore di Latte Mozzarella cheese with
Balsamic vinaigrette, accented with fresh basil.
A sliced beefsteak tomato on field greens. Topped
with sliced red onions, Balsamic vinaigrette and
Blue cheese crumbles.
A Ruth’s Chris original. Julienne iceberg lettuce,
spinach and radicchio tossed with sliced red
onions, mushrooms, chopped green olives, bacon,
eggs, hearts of palm, croutons, Blue cheese and
lemon basil dressing. Served with cherry tomatoes
and topped with crispy fried onions.
ENTRÉES
About your steak
Ruth’s Chris specializes in the finest custom-aged Midwestern beef. We broil it exactly the way you like it at
1800° F to lock in the corn-fed flavor. Then we serve your steak sizzling on a heated plate so that it stays hot
throughout your meal.
Our steaks are served sizzling with a touch of butter, specify extra or none.
RARE
Very red, cool center.
Medium
Rare
Medium
Pink center.
Red, warm center.
FILET
Medium
Well
Slightly pink center.
Well
Broiled throughout,
no pink.
PETIT FILET
The most tender cut of corn-fed Midwestern beef.
A smaller, but equally tender filet.
45
40
Petit Filet and shrimp
New York Strip
Two medallions of our filet topped with jumbo gulf
shrimp dusted in Cajun spices.
45
This USDA Prime cut has a full-bodied texture
that is slightly firmer than a ribeye.
48
Cowboy ribeye
Ribeye
An outstanding example of USDA Prime at its best.
Well marbled for peak flavor, deliciously juicy.
48
A huge bone-in version of this
USDA Prime cut.
57
PORTERHOUSE FOR TWO
T-BONE
This USDA Prime cut combines the rich flavor of a
strip with the tenderness of a filet.
A full-flavored classic cut of USDA Prime.
59
105
Lamb chops
Three chops cut extra thick. They are naturally tender
and flavorful.
43
P O TAT O E S
* Mashed,
with a hint of roasted garlic
Steak Fries,
tossed with fresh rosemary,
roasted garlic and sun-dried tomatoes
10
10
sautéed with onions
10
Potatoes Au Gratin,
10
Sweet Potato Casserole, 10
Baked, 10
sliced potatoes in a three cheese sauce
Shoestring, 10
Julienne, regular cut 10
extra thin and crispy
* Lyonnaise,
with a pecan and brown sugar crust
a one-pounder, loaded
Following the principles of our founder, Ruth Fertel, we procure only the finest custom-aged corn-fed beef
available and serve only USDA Prime cuts of New York Strips, Ribeyes,T-Bones and Porterhouses.
Our filet cuts are selected from the highest quality USDA Choice and above based on availability.
* Traditional New Orleans favorites. Many of our recipes were developed by Ruth Fertel herself.
ENTRÉES
VEAL CHOP WITH SWEET
AND HOT PEPPERS
Veal chop marinated in oil, garlic and onions.
Broiled and served sizzling with hot and sweet
peppers.
45
MARKET FRESH
SEAFOOD SELECTION
Your server will describe the seafood our chef has selected
for today.
Market Price
BARBECUED SHRIMP ORLEANS
AHI TUNA STACK**
Seared rare Tuna dusted with Cajun spices and
topped with colossal lump crabmeat. Served sizzling
with red pepper pesto.
36
STUFFED CHICKEN BREAST
Oven roasted double chicken breast stuffed with
garlic herb cheese and served with lemon butter.
30
Shrimp sautéed in the New Orleans style over garlic
mashed potatoes.
27
Grilled
Portobello Mushrooms
Served on our garlic mashed potatoes, with steamed
asparagus, broccoli, tomatoes and sizzling lemon butter.
23
ENTRÉE Complements
LOBSTER TAIL
Market Price
Dusted with Cajun Spices.
Shrimp Skewer
14
Six jumbo shrimp dusted with Cajun spices.
Oscar Style
16
Crab cake, asparagus and Bearnaise sauce.
Sauce Au Poivre
4
Brandy, pepper sauce.
Blue Cheese Crust
4
Blue cheese, roasted garlic and a touch of bread crumbs.
Sweet and Hot Peppers
Hollandaise Sauce
Béarnaise sauce
4
4
4
V E G E TA B L E S
* Creamed Spinach Sautéed Mushrooms
Broiled Tomatoes
Fresh Broccoli
Fresh Spinach
11
11
11
11
11
Broccoli Au Gratin
Spinach Au Gratin
French Fried Onion Rings
Fresh Asparagus with Hollandaise
** Consuming raw or undercooked meat, poultry, seafood, shellfish or
eggs may increase your risk of food-borne illness.
11
11
11
13
The award of excellence
from distinguished
restaurants of north
america
It all started in 1965 when Ruth Fertel mortgaged her home to buy a little steak
house in New Orleans called Chris Steak House. As her reputation grew, Ruth
expanded and added her name to the original. That’s how the uniquely named
Ruth’s Chris Steak House was born.
Today, more than forty five years later, we still serve only the finest Midwestern
corn-fed beef available. Your steak is cooked according to Ruth’s original recipe
– in an 1800-degree oven to sear in the natural flavor and served sizzling on a
500-degree plate that keeps your steak hot and juicy to the very last bite.
Following the principles of our founder, Ruth Fertel, we provide only the finest
custom aged corn-fed beef available and serve only USDA Prime cuts of New
York Strips, Ribeyes, T-Bones and Porterhouses. Our filet cuts are selected from
the highest quality USDA Choice and above based on availability.
Private Dining - Take a Tour
Ask your server for a tour of our Private Dining rooms for your next meeting or special event.
Private Dining is available for breakfast, lunch or dinner events of 10 – 180 guests.
Cocktail receptions, bachelor dinners, bridal showers, rehearsal dinners and weddings.
Treat guests to a personalized menu, handcrafted cocktails, homemade sides and dedicated staff to make
your event the best in quality and service for you and your guests.
Meetings
Perfect for that important board meeting or client presentation. We provide custom menus and audio
visual.
Celebrate!
Whether it’s a birthday, anniversary, graduation, retirement or any milestone, we’ll be sure to make your
celebration sizzle.
Catering
Let Ruth’s Chris deliver the service, the expertise and of course, the flavor
wherever you and your guests gather. Our catering staff look forward to
helping create your perfect occasion.
Prime Bar
Join us in our Prime Bar for Sizzle, Swizzle & Swirl Happy Hour,
Hand Crafted Cocktails and Prime Bites. Always a great place to meet.
Give the Gift of Sizzle
Our Gift Cards are the perfect way to say thank you, congratulations,
or great job! They can be redeemed at any Ruth’s Chris Steak House
nationwide. Gift cards are available by phone or online.
Visit our website RuthsChrisSA.com