MONDAY - THURSDAY 5:00pm - 10:00pm
FRIDAY - SATURDAY 5:00pm - 11:00pm
SUNDAY 4:00pm - 9:00pm
APPETIZERS AND SOUPS
Barbecued Shrimp Sautéed New Orleans style in reduced white wine, butter, garlic and spices.
Shrimp Remoulade/Shrimp Cocktail Plump 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 Delicately sliced and 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.
Louisiana Seafood Gumbo
Lobster Bisque
Onion Soup au Gratin
SALADS
Sliced Tomato and Onion A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and 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 topped with crumbled bleu cheese with your choice of dressing (a favorite is bleu chese).
Dressings are all made fresh, using our exclusive recipes.
STEAKS
Filet Cut generously, broiled expertly to a melt-in-your-mouth tenderness.
Petite Filet A smaller, but equally tender filet.
Ribeye Well-marbled for peak flavor, deliciously juicy.
Cowboy Ribeye A larger, 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 Combines the rich flavor of the strip with the tenderness of the filet.
T-Bone A full-flavored, classic cut of Prime beef.
Petite Filet and Shrimp Our signature petite 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. They are naturally tender and flavorful.
Stuffed Chicken Breast Oven roasted 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 selected by the Chef each day.
Grilled 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.
Steak and Lobster Combination Combine any steak with an Australian Lobster Tail or Whole Fresh Maine Lobster.
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 rough cut
Julienne Regular cut
Shoestring Extra thin and crispy (pommes frites style)
Lyonnaise Sautéed with onions
VEGETABLES
Sautéed 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 sweet cream sauce. A celebration of natural flavors. Simple and simply sensational.
Chocolate Sin Cake Chocolate and espresso
Creme Brulée The classic Creole egg custard, topped with fresh berries and mint.
Ice Cream or Sorbet Super premium ice cream or sorbet
This year make your corporate party something truly unique.
Find out more.