Ruthie's Steak & Seafood

Ruthie's Steak and Seafood

Hours:

Sunday:

5 PM to 9 PM

Monday:

CLOSED

Tuesday - Thursday:

5 PM to 9 PM

Friday & Saturday:

5 PM to 10 PM

Reservations:

Reservations are strongly recommended.

Reserve By Phone:

877.511.4FUN

Chef d'Cuisine John Reck has your favorite cut of meat and high-quality seafood selections at the best table in town. Find an elegant, intimate dining experience located between Robert's Buffet and The Golf Shop!

To accompany your perfectly cooked Midwest steak or fresh seafood selection, enjoy local ingredients, house-made butter and sauces, and a large selection of wine and signature cocktails. Or, go off the grid with our glazed lamb, Maker’s Mark penne or Berkshire pork chops, all impeccably prepared and presented! Whatever you choose, a touch of candlelight and attention to detail by everyone from the host to your waitstaff to the kitchen staff will heighten your luxurious experience.

Our fine dining and award-winning chefs will have you coming back for date night time and time again! Call us at 712.777.7777 or reserve your table via OpenTable. Our Group Sales team will assist with private room bookings to host your special occasions such as birthdays, anniversaries, rehearsal dinners and showers.

Meet the Chef:

John Reck, Assistant Executive Chef

Chef John Reck

Meet Executive Chef Corey's right-hand, Chef d'Cuisine and Assistant Executive Chef, John Reck. John was his dad's right-hand chef first, growing up watching him work in a restaurant kitchen. Once old enough, he started on dish duty but got lucky when they were short-staffed. John was asked to prep food and the rest is history!

We were lucky to have John join Grand Falls Casino & Golf Resort® in May of 2016. Not only has he learned to be a better chef and manager, but working here has transformed him into an extrovert. Learning on the job, John has taken an interest in not only advancing his food preparation knowledge but also his customer appreciation skills. He now enjoys spending time in the dining room, talking to guests and hearing their valuable feedback. Guests nearly brought him to tears during his first standing ovation following a superb Ruthie's meal!

Fun Facts:
  • Cooking inspiration: Dad
  • First meal prepared: French toast
  • Favorite cuisine: Asian for its exciting, fast and intesive form of cooking
  • Least favorite food: Dill
  • Years cooking: 14 years, "I've always worked in some kind of kitchen!"
  • Previous experience: Lone Star, Bracco, The Grill 26, The District

Menu

Saganaki

Fried Kasseri Cheese, Cognac Gastrique, Orange Marmalade, Served with Crostini

Filet Lollipops

Bacon-wrapped Beef Filet with Blue Cheese Demi Glace, Béarnaise Sauce

Pheasant Civet

Wild mushrooms, Port, Cream, Parmesan, Garlic Served with Crostini

Shrimp Cocktail

Jumbo Shrimp, Fresh Lemon, Tequila Lime Cocktail Sauce

Bull Bites

Mesquite Seasoned, Crispy Onion, Gouda and Blue Cheese Cream

Pepper Shrimp & Scallops

Tiger Shrimp, Diver Scallops, Tomato and Jalapeño Jam, Sriracha Aioli

Fried Calamari

Herbs, Citrus Aioli, Marinara, Fresh Lemon

Crab Cakes

Bell Pepper Relish, Cajun Remoulade, Fresh Lemon

Soups

Lobster Bisque

Lobster, Sherry, White Truffle Crème

French Onion

Caramelized Onion, Madeira Wine, Garlic Crostini, Asiago

Salads

Caeser

Chopped Romaine, Anchovy Filet, Parmesan, Heirloom Tomato Served with Creamy Caesar Dressing

Wedge

Baby Iceberg, Maytag Bleu Cheese, Bacon Lardon, Crispy Onion, Peppercorn Dressing

Charred Beet

Spring Mix, Feta Cheese Served with Balsamic Vinaigrette

Served with cabernet reduction and Ruthie's herb steak butter.

Cuts
  • 6 oz Filet Mignon
  • 10 oz Filet Mignon
  • 14 oz Delmonico Ribeye
  • 14 oz Prime New York
  • 14 oz Pork Porterhouse
  • 14 oz Lamb Rack
  • 32 oz Cowboy Ribeye
Japanese Wagyu
  • 6 oz
  • 12 oz
Steak Enhancements
  • Whiskey Mushrooms
  • Crispy Onions
  • Crab Oscar
  • Maytag Bleu Cheese
  • Béarnaise Sauce
  • Au Poivre
Chilean Sea Bass

Charred lemon & herb risotto, roasted tomato butter

Crispy Chicken

Cranberry apple chutney, red rice

Pasta Primavera

Wild mushroom, beefsteak tomato, sweet onion, baby spinach, brown rice penne

Lobster Pesto

langostino, sweet pea, pancetta, pesto cream, fettucine.

Filet Marmalade

6 oz filet, brandy pork belly marmalade

Filet Medallion & Shrimp

Crispy onion, basil infused hollandaise

Maryland Ribeye

14 oz Delmonico ribeye, herbed butter lump crab, grilled asparagus

Lobster Tail

Pan seared, garlic mashed potatoes, drawn butter, lemon

1 lb Red King Crab Legs

16 oz, drawn butter, fresh lemon

Harvest Corn

Cream & Bacon

Baked MAc & Cheese

Five Cheese Blend

Gnocchi

Garlic, Pesto Cream

Risotto

Sweet Pea, Parmesan

Lobster Mashed

Langostino, Whipped Yukon Mashed Potatoes

Brussels Sprouts

Bacon, Maytag Bleu Cheese

Specials

More Dining Choices

Big Drop Café
Ruthies Steak & Seafood
Robert's Buffet