Ruth's Chris Steakhouse
902 E UNIVERSITY DR
GRANGER, IN 46530
Cuisines: American, Burgers, Sandwiches, Seafood, Steak
|Monday||—||04:00 - 08:15|
|Tuesday||—||04:00 - 08:15|
|Wednesday||—||04:00 - 08:15|
|Thursday||—||04:00 - 08:15|
|Friday||11:00 - 02:45||04:00 - 09:15|
|Saturday||—||04:00 - 09:15|
|Sunday||—||04:00 - 07:15|
This restaurant is not available for delivery at your requested delivery time. Please sign in and set your delivery time to a future date/time that the restaurant is available.
The soonest possible delivery time for this restaurant is today at 4:45 PM.
|BARBECUED SHRIMP APPETIZER |
Large shrimp sauteed in reduced white wine, butter, garlic and spices.
|LOBSTER VOODOO |
Succulent lobster, lightly fried, tossed in a spicy cream sauce and served with a tangy cucumber salad.
|MUSHROOMS STUFFED WITH CRABMEAT |
Broiled, topped with Romano cheese.
|SEARED AHI TUNA |
Complemented by a spirited sauce with hints of mustard and beer.
|SHRIMP COCKTAIL |
Chilled jumbo shrimp, choice of New Orleans cocktail or creole remoulade sauce.
|SIZZLING BLUE CRAB CAKES |
Two jumbo lump cakes, lemon butter.
|VEAL OSSO BUCO RAVIOLI |
Saffron-infused pasta, baby spinach, white wine demi-glace.
SALADS & SOUP
|CAESAR SALAD |
Fresh romaine hearts, Romano cheese, creamy Caesar dressing, shaved parmesan and fresh ground black pepper.
|HARVEST SALAD |
Mixed greens, roasted corn, dried cherries, bacon, tomatoes, white balsamic vinaigrette, goat cheese, Cajun pecans and crispy onions.
|LETTUCE WEDGE |
Bacon and bleu cheese on crisp greens.
|LOBSTER BISQUE |
Creamy lobster bisque, in the New Orleans style.
|RUTH'S CHOPPED SALAD |
Bacon, egg, red onion, mushrooms, green olives, hearts of palm, croutons, lemon basil dressing.
|STEAK HOUSE SALAD |
Iceberg, baby arugula, baby lettuces, grape tomatoes, garlic croutons, red onions and choice of dressing.
SIGNATURE STEAKS & CHOPS
|BERKSHIRE PORK CHOP |
16 oz double bone-in chop, marinated for full flavor and tenderness.
|CLASSIC FILET (11 OZ) |
Tender corn-fed Midwestern beef.
|COWBOY RIBEYE |
Bone-in 22 oz USDA Prime cut.
|LAMB CHOPS |
Three extra thick marinated chops, with fresh mint.
|NEW YORK STRIP (12 OZ) |
USDA Prime, full bodied, slightly firmer than a ribeye.
|PETITE FILET (8 OZ) |
The same incredible cut as the classic, in an 8 oz filet.
|PETITE FILET (8 OZ) & SHRIMP |
Petite filet with grilled, jumbo shrimp.
|PORTERHOUSE FOR TWO |
40 oz USDA Prime, richness of a strip, tenderness of a filet.
|RIBEYE (16 OZ) |
USDA Prime well marbled for peak flavor, deliciously juicy.
Full flavored 24 oz USDA Prime cut.
|BONE-IN FILET |
A tender 16 oz bone-in cut, at the peak of flavor.
|BONE-IN NEW YORK STRIP |
USDA Prime, 19 oz bone-in cut, our founder's favorite.
|RBAR BURGER |
Ruth's special grind on a brioche bun with Havarti cheese, lettuce, tomato and smoked onion aioli.
|TOMAHAWK RIBEYE |
USDA Prime bone-in 40 oz, well-marbled for flavor.
SEAFOOD & SPECIALTIES
|ASIAN NOODLE SALAD |
Ginger soy marinated filet, napa cabbage, iceberg, spinach & radicchio salad, cucumber, onions, carrots, red pepper, udon noodles & sesame vinaigrette with filet.
|BARBECUED SHRIMP ENTREE |
Sauteed in garlic butter and bbq spices, over roasted garlic mash.
|CHILLED SHELLFISH SALAD |
Shrimp & lump crabmeat tossed with vinaigrette dressing on a bed of mixed greens.
|KING SALMON FILLET |
Chef's seasonal preparation.
|LOBSTER MAC & CHEESE |
Tender lobster, three cheese blend, mild green-chiles.
|SIZZLING BLUE CRAB CAKES |
Three jumbo lump crab cakes with sizzling lemon butter.
|STUFFED CHICKEN BREAST |
Oven roasted double chicken breast, garlic herb cheese, lemon butter.
POTATOES & SIGNATURE SIDES
|ADD CHICKEN TO SALAD||$13.00|
|AU GRATIN POTATOES (SIDE) |
With three cheese sauce.
|BAKED POTATO (SIDE) |
One pound, fully loaded.
|CREAMED SPINACH (SIDE) |
A Ruth's classic.
|CREMINI MUSHROOMS (SIDE) |
Pan-roasted, fresh thyme.
|FIRE-ROASTED CORN (SIDE) |
Hand-cut fresh from the cob, diced jalapeno.
|FRENCH FRIES (SIDE) |
Traditional hand cut.
|GRILLED ASPARAGUS (SIDE) |
|HASHBROWNS (SIDE) |
Served fully loaded, a must try!
|MASHED POTATOES (SIDE) |
With a hint of roasted garlic.
|SHOESTRING FRIES (SIDE)||$13.00|
|STEAMED BROCCOLI (SIDE) |
|SWEET POTATO CASSEROLE (SIDE)||$13.00|
|AU POIVRE SAUCE COMPLIMENT |
Brandy and pepper sauce.
|BLEU CHEESE CRUST COMPLEMENT |
Bleu cheese, roasted garlic.
|GRILLED SHRIMP COMPLEMENT |
|OSCAR STYLE COMPLEMENT |
Lump crabmeat, asparagus and bearnaise sauce.
|TRUFFLE CRUST COMPLIMENT |
Truffle butter, parmesan, panko bread crumbs.
|BERRIES & CREAM |
Fresh seasonal berries with a rich vanilla cream.
|CARROT CAKE |
Three towering layers of our own special recipe with thick, velvety cream cheese icing, drizzled with caramel sauce.
|CLASSIC CHEESECAKE |
Fresh berries and mint.
|HAAGEN-DAZ ICE CREAM||$13.50|
|IVAN'S CHOCOLATE CAKE||$13.50|
|WHITE CHOCOLATE BREAD PUDDING |
LUNCH MENU (FRIDAYS ONLY)Ruth's is open for lunch on Fridays only. These items available 11am-2pm Fridays.
|6 OZ FILET & SHRIMP (LUNCH ONLY) |
Tender corn-fed Midwestern beef topped with large shrimp.
|ASIAN NOODLE SALAD (LUNCH ONLY) |
Ginger soy marinated filet or ahi tuna, Napa cabbage, iceberg, spinach and radicchio salad, cucumber, onions, carrots, red pepper, udon noodles and sesame vinaigrette.
|BLACK & BLEU SALAD (LUNCH ONLY) |
Chopped salad with onions, mushrooms, croutons, bleu cheese dressing, bleu cheese crumbles, Cajun pecans, bacon, peppers, crispy onion sand blackened tenderloin.
|LUNCH PRIX FIXE (LUNCH ONLY) |
Choose a starter (steak house salad, Caesar salad or soup of the day). Choose an entrée (stuffed chicken breast, steak frites or seared ahi tuna salad). Includes a carrot cake cupcake with cream cheese icing.
|MIXED GRILL (LUNCH ONLY) |
Three guest favorites: 4 oz filet, garlic herb cheese stuffed roasted chicken breast, homemade jumbo lump crab cake.
|PRIME FRENCH DIP (LUNCH ONLY) |
Toasted French bread with au jus, creamy horseradish and Swiss cheese served with hand-cut French fries.
|SEARED AHI TUNA SALAD (LUNCH ONLY) |
Fresh field greens, red onions, crunchy vegetables, slices of seared ahi tuna, honey-Thai sauce.
|STUFFED CHICKEN BREAST (LUNCH ONLY) |
Half breast with garlic, cheddar and cream cheeses over asparagus and garlic mashed potatoes.