Ruth's Chris Steak House
145 Richmond St W, Toronto, ON M5H 2L2, Canada
Opens at 4:00 PM
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (416) 955-1455 before placing your order.
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Seared Ahi Tuna
Seared ahi tuna complemented by a spirited sauce with hints of mustard and beer.
Sizzling Crab Cakes (2 pcs)
Two pieces of jumbo crabcake with sizzling lemon butter.
Jumbo shrimp sauteed in reduced white wine, butter, garlic, and spices.
Succulent jumbo shrimp lightly fried, tossed in a spicy cream sauce, and served with a tangy cucumber salad.
Chilled jumbo shrimp with New Orleans cocktail sauce.
Lamb Lollipop Chops
lightly seasoned and broiled to perfection, served with mango chutney marmalade
All salad dressing are made fresh using Ruth's exclusive recipes.
Fresh romaine hearts, Romano cheese, creamy caesar dressing, shaved parmesan, and fresh ground black pepper.
Iceberg, baby arugula, baby lettuce, grape tomatoes, garlic croutons, and red onions.
Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, and cajun pecans.
Signature Steaks and Chops
New York Strip (16 oz)
U.S.D.A. Prime, full-bodied sixteen-ounce cut, and slightly firmer than a ribeye.
Halal New York Strip (16oz)
USDA Prime, full bodied 16 oz cut, slightly firmer than a Ribeye.
Three extra-thick chops marinated overnight with fresh mint.
Petit Filet (8 oz)
Equally tender eight-ounce filet.
Filet (11 oz)
Tender corn-fed midwestern beef.
T-Bone (24 oz)
Full-flavoured twenty-ounce U.S.D.A. Prime cut.
Ribeye (16 oz)
USDA prime sixteen-ounce cut, well-marbled for peak flavour, and deliciously juicy.
Cowboy Ribeye (22 oz)
Bone-in twenty-two-ounce U.S.D.A. Prime cut.
Petit Filet (8 oz) and Shrimp
Two four-ounce medallions with jumbo shrimp.
Porterhouse for Two (40 oz)
Rich flavour of a strip and tenderness of a filet. Forty-ounce U.S.D.A. Prime cut.
Bone-In New York Strip (19 oz)
U.S.D.A. Prime and full-bodied nineteen-ounce bone-in cut.
Seafood and Specialties
Stuffed Chicken Breast
Oven-roasted double chicken breast, garlic herb cheese, and lemon butter.
chef's seasonal preparation
Garlic Crusted Halibut
panko garlic crust, on sauteed spinach with a creamy lemon butter sauce
A Ruth's classic.
Pan roasted with thyme and veal demi glace.
Roasted Brussels Sprouts
Bacon and honey butter.
Hand-cut fresh from the cob corn and diced jalapenos.
caramelized with a touch of sugar
Broccoli Au Gratin
broiled until golden, with a three cheese sauce
Shrimp (6 pcs)
Six pieces of jumbo shrimp.
Crabcake, asparagus, and bearnaise sauce.
Blue Cheese Crust
Blue cheese, roasted garlic, and panko breadcrumbs.
Sauce Au Poivre
Brandy and peppercorn sauce. (contains alcohol)
Potatoes and Signature Sides
Lobster Mac and Cheese
Tender lobster, three-cheese blend, and mild green chilies.
Idaho sliced potatoes with a three-cheese sauce.
Baked Potato (1 lb)
One-pound potato fully loaded.
Potatoes with a hint of roasted garlic.
Sweet Potato Casserole
Sweet potato casserole with pecan crust.
Bread Pudding with Whisky Sauce