Ruth's Chris Steak House - Hotel Park City - Full Menu

Jim Beam, Sweet Vermouth, Southern Comfort, Gourmet Luxardo Cherry

Smirnoff, Triple Sec, Fresh Lime Juice, Cranberry Juice

Smirnoff, Cointreau, Pomegranate, Cranberry Juice, Finished with a Sugar Rim

Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.

Super premium ice cream or sorbet.

Creamy homemade cheesecake served with fresh berries.

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

Creamy white chocolate banana custard in our flaky crust. Topped with caramelized bananas.

A celebration of natural flavors. Simple and simply sensational.

Chocolate and espresso.

Our definitive version of a traditional New Orleans favorite.

Topped with shaved Parmesan cheese and sprinkled with fresh ground pepper.

Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.

A sliced beefsteak tomato on a medley of lettuces. Topped with sliced red onions, vinaigrette and bleu cheese crumbles.

Jumbo shrimp and jumbo lump crabmeat tossed with fresh lemon and olive oil served on a bed of mixed greens, tomatoes and diced peppers.

Grilled marinated chicken atop our Caesar Salad.

Mixed greens with roasted corn, dried cherries, crispy bacon and tomatoes in a white balsamic vinaigrette, topped with goat cheese and Cajun pecans.

Sautéed with a hint of butter.

A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.

A one-pounder, loaded.

Fresh crisp romaine hearts tossed with romano cheese and a creamy Caesar dressing. Topped with shaved parmesan cheese and fresh ground black pepper.

Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese.

An 8-ounce thick cut of the most tender corn-fed Midwestern beef.

Jumbo shrimp dressed with your choice of our classic Creole remoulade sauce or our spicy New Orleans homestyle cocktail sauce.

Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass.

Two jumbo lump crab cakes with sizzling lemon butter.

Saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with sautéed baby spinach and a white wine demi-glace.

Lightly fried and tossed in a spicy cream sauce.

Sautéed New Orleans style in reduced white wine, butter, garlic and spices.

Iceberg, Romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions.

Our calamari is lightly fried and tossed with a sweet and spicy Asian chili sauce.

This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.

A huge bone-in version of this USDA Prime cut.

Two 4-ounce medallions of our filet topped with jumbo shrimp.

With a honey Thai sauce.

Your server will describe the seafood our Chef has selected for today.

Create the perfect vegetarian entrée by choosing three of your favorite Ruth's Chris side items.

Jumbo shrimp served with our signature Ruth's Chop Salad.

Filet, marinated chicken breast and your choice of pork chop or Andouille sausage.

A Ruth's Chris original. Julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions.

Fresh field greens, red onions and crunchy vegetables tossed with vinaigrette and served with slices of our blackened Ahi tuna.

Our Creamed Spinach, served au gratin in a cheese sauce topped with melted swiss sharp cheddar.

USDA Prime Burger

Honey-soy marinated skewers, spring greens, mushrooms, caramelized onions, bleu cheese crumbles

Grilled garlic bread, roasted red pepper ranch

Sliced filet prepared with bearnaise sauce

With blackening spice and topped with lemon and drizzled butter.

Caramelized with a touch of sugar.

The most tender cut of corn-fed Midwestern beef.

An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.

A smaller, but equally tender filet.

Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful.

A Ruth's favorite, chopped spinach in a New Orleans style cream sauce.

Sautéed with butter.

With a hint of roasted garlic.

Extra thin and crispy (pommes frites style)

Steamed and served au Gratin in cheese sauce topped with melted sharp cheddar.

Sautéed with onions.

With pecan crust.

Fresh Asparagus with Hollandaise.

Idaho sliced potatoes with a three cheese sauce.

This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.

Fresh whole Maine lobster, ranging from 2.5 to 5 pounds.

A full-flavored, classic cut of Prime beef.