Ruth's Chris Steak House


970 Dixon Rd, Etobicoke, ON M9W 1J9, Canada

Opens at 4:00 PM


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Place Settings

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  • Seared Ahi Tuna

    Complemented by a spirited sauce with hints of mustard and beer.


  • Sizzling Crab Cakes

    Two jumbo crabcakes with sizzling lemon butter.


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    Barbecued Shrimp

    jumbo shrimp sauteed in reduced white wine, butter, garlic, and spices.


  • Shrimp Voodoo

    Succulent jumbo shrimp, lightly fried, tossed in a spicy cream sauce, served with a tangy cucumber salad.


  • Shrimp Cocktail

    Chilled jumbo shrimp, choice of creole remoulade sauce, or new Orleans-style cocktail sauce.


  • Lamb Lollipop Chops

    lightly seasoned and broiled to perfection, served with mango chutney marmalade


Soup and Salads

All of Ruth's dressing are made fresh, using Ruth's exclusive recipes.

  • Caesar Salad

    Fresh romaine hearts, romano cheese, creamy Caesar dressing, shaved Parmesan, and fresh ground black pepper.


  • Lettuce Wedge Salad

    Crisp iceberg, field greens, bacon, blue cheese, and choice of dressing.


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    House Salad

    Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, and red onions.


  • Harvest Salad

    mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, cajun pecans, crispy onions


Signature Steaks and Chops

  • New York Strip (16 oz)

    USDA prime, full-bodied sixteen-ounce cut, slightly firmer than a ribeye.


  • Halal New York Strip (16oz)

    USDA Prime, full-bodied sixteen-ounce cut, slightly firmer than a ribeye. Halal Certified


  • Filet (11 oz)

    Tender corn-fed midwestern beef and eleven-ounce cut.


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    Petit Filet (8 oz)

    equally tender eight-ounce filet.


  • Ribeye (16 oz)

    USDA prime sixteen-ounce cut, well-marbled for peak flavour, and deliciously juicy.


  • Petit Filet and Shrimp (8 oz)

    Two four-ounce medallions with jumbo shrimp.


  • Cowboy Ribeye (22 oz)

    Bone-in twenty-two ounce USDA prime cut.


  • Lamb Chops

    Three extra thick chops, marinated overnight, with fresh mint.


Specialty Cuts

  • Bone-In New York Strip (19 oz)

    USDA prime, full-bodied nineteen-ounce bone-in cut, Ruth's founder's favourite.


Seafood and Specialties

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    Stuffed Chicken Breast

    Oven-roasted double chicken breast, garlic herb cheese, and lemon butter.


  • Salmon Filet

    chef's seasonal preparation


  • Garlic Crusted Halibut

    panko garlic crust, on sauteed spinach with creamy lemon butter sauce


Entrée Complements

  • Shrimp (6 pcs)

    Six large shrimp


  • Oscar Style

    Crabcake, asparagus, and bearnaise sauce.


  • Au Poivre

    Brandy, peppercorn sauce.


  • Béarnaise Sauce

    Classic hollandaise sauce with a tarragon reduction, house-made daily.


  • Bleu Cheese Crust

    Bleu cheese, roasted garlic, and panko bread crumbs.


Potatoes and Signature Sides

  • Au Gratin

    Idaho sliced potatoes with a three-cheese sauce.


  • French Fries

    Classic cut.


  • Baked Potato (1 lb)

    One pound and fully loaded.


  • Sweet Potato Casserole

    Sweet potato casserole with pecan crust.


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    Mashed Potatoes

    Mashed potatoes with a hint of roasted garlic.


  • Lobster Mac & Cheese

    tender lobster, three cheese blend, mild green chiles



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    Creamed Spinach

    A Ruth's classic.


  • Cremini Mushrooms

    pan roasted, fresh thyme


  • Fresh Broccoli

    Simply steamed.


  • Roasted Brussels Sprouts

    Bacon and honey butter.


  • Broccoli Au Gratin

    Three cheese sauce.


  • Grilled Asparagus

    Hollandaise sauce.


  • Fire-Roasted Corn

    Hand-cut fresh from the cob and diced jalapenos.


  • Broiled Tomato

    caramelized with a touch of sugar



house-made by our chefs

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    creamy homemade cheesecake served with blueberry sauce.


  • Bread Pudding

    Scratch-made, Ruth's definitive version of a traditional New Orleans favorite