Ruth's Chris Steak House


6455 Fallsview Blvd, Niagara Falls, ON L2G 3V9, Canada

Opens at 4:00 PM


Place Settings

Please list the number of place settings that you'd like, along with your order.

  • Number of Plastic Cutlery

    How many people will be eating from this order?

    See Item


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    Seared Ahi Tuna

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


  • Mushrooms Stuffed with Crab Meat

    Broiled and topped with Romano cheese.


  • Spicy Shrimp

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


  • Calamari

    Lightly fried with sweet-and-spicy Asian chili sauce.


  • Shrimp Cocktail

    Chilled jumbo shrimp served with your choice of sauce.


  • Veal Osso Buco Ravioli

    Saffron-infused pasta with sauteed baby spinach and white wine demi glace.


  • Seared Ahi Tuna Copy

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


  • Ruth's Prime Cheeseburger

    Prime beef, cheese, and fries.


Salads and Soup

All of Ruth's Chris Steak House's dressings are made fresh, using their exclusive recipes.

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    Caesar Salad

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


  • Steak House Salad

    Baby arugula, baby lettuce, grape tomatoes, garlic croutons, and red onions.


  • Lobster Bisque


Signature Steaks and Chops

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    New York Strip

    USDA Prime, full-bodied, and slightly firmer than ribeye.


  • T-Bone Steak (24 oz)

    Full-flavoured 24-ounce USDA Prime cut.


  • Ribeye Steak (16 oz)

    USDA Prime well-marbled for peak flavour and deliciously juicy.


  • Cowboy Ribeye Steak (22 oz)

    Bone-in 22-ounce USDA Prime cut.


  • Petite Filet and Shrimp

    Two four-ounce medallions with large shrimp.


  • Filet

    Tender corn-fed Midwestern beef.


  • Lamb Chops (15 oz)

    Three five-ounce extra thick chops marinated overnight with fresh mint.


  • Porterhouse for Two (40 oz)

    Forty-ounce USDA Prime cut, rich flavour of a strip and tenderness of a filet.


  • Bone-In New York Strip (19 oz)

    USDA Prime, full-bodied 19-ounce bone-in cut, Ruth's founder's favourite.


  • Tomahawk Ribeye (40 oz)

    USDA Prime bone-in 40-ounce ribeye, well-marbled for peak flavour.


Seafood and Specialties

  • Stuffed Chicken Breast

    Over-roasted, free-range double chicken breast, garlic herb cheese, and lemon butter.


  • King Salmon Filet

    Oven-roasted and glazed with sweet chili Thai sauce.


  • Alaskan King Crab (1 lb)

    One-pound crab steamed and served with drawn butter.


  • Grilled Portobello Mushrooms

    On garlic mashed potatoes with steamed asparagus, broccoli, tomatoes, and sizzling lemon butter.


  • Lobster Mac and Cheese

    Tender lobster, three-cheese blend, and mild green chilies.




  • Roasted Brussel Sprouts


  • Grilled Asparagus


  • Cremini Mushrooms


  • Fresh Broccoli



Potatoes and Signature Sides

  • Baked Potato


  • Mashed Potatoes


  • Julienne Potatoes


  • Sweet Potato Casserole


  • Green Chilli Mac and Cheese


Entree Complements

  • Shrimp (6 pcs)

    Siz large shrimp.


  • Lobster Tail (8 oz)

    Eight-ounce lobster tail steamed and served with drawn butter.


  • Hollandaise Sauce


  • Bernaise Sauce



  • Fresh Seasonal Berries with Sweet Cream Sauce

    A celebration of natural flavours. Simple and simply sensational.


  • Cheesecake

    Creamy homemade cheesecake served with fresh berries.


  • Creme Brulee

    The classic Creole egg custard, topped with fresh berries and mint.


  • Chocolate Explosion

    Devil’s food cake with a rich, warm chocolate center, topped with vanilla ice cream and caramel sauce.