Ruth's Chris Steak House Offers Family Friendly Easter Menu

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This Easter, Ruth's Chris Steak House is offering a special three-course dinner featuring Ruth's Spring Classics, starting at $40.95.

Guests will have the option of a soup or salad, entree, and will finish the meal with a decadent Chocolate Sin Cake and Fresh Berries.

Little ones can also enjoy a special menu priced at $13.95 including sides and dessert, with entrees like, Tender Filet Medallion, Oven-Baked Chicken Breast, or Broiled Salmon Fillet.

"We invite families to start a new Easter tradition by leaving the cooking to us," states Executive Chef Rick Crossland.

"Our menu has something for everyone to enjoy and we are proud to be able to serve our guests a variety of delicious items, offering an incredibly easy way to enjoy a family meal on this special day."

STARTERS (choice of):


Chicken Tortilla Soup ~ Arugula, Mandarin, and Crispy Prosciutto Salad ~ Steak House Salad ~ Caesar Salad 






$40.95 (choice of):

$49.95 (choice of):


Blackened Sea Scallops, Cheesy Polenta Cakes

Almond Crusted Chilean Sea Bass


Stuffed Chicken Breast

Filet and Lobster Tail Rockefeller


Filet and Shrimp



Chef's Fresh Fish Selection





SIDES (choice of):


Creamed Spinach ~ Garlic Mashed Potatoes ~ Sauteed Mushrooms ~


Green Beans with Roasted Garlic ~ Garlic Sauteed Broccolini




Chocolate Sin Cake and Fresh Berries: rich and sinful flourless chocolate cake

Select locations will open early on Easter Day. Reservations are recommended and can be made online by visiting, or by calling the nearest Ruth's Chris Steak House.

Founded in New Orleans by Ruth Fertel in 1965, Ruth's Chris specializes in USDA Prime grade steaks served in Ruth's Chris signature fashion ... "sizzling."

Ruth's Hospitality Group, Inc. (NASDAQ: RUTH) is a leading restaurant company focused on the upscale dining segment. The Company owns the Ruth's Chris Steak House, Mitchell's Fish Market, Mitchell's Steakhouse and Cameron's Steak house concepts.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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