Ruthie's Steak & Seafood

Ruthie's Steak and Seafood



5 PM to 9 PM



Tuesday - Thursday:

5 PM to 9 PM

Friday & Saturday:

5 PM to 10 PM


Reservations are strongly recommended.

Reserve By Phone:


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


Spinach Artichoke

spinach, baby artichoke hearts, asiago cheese, garlic crostini

Seafood Fondue

shrimp, scallop, king crab, wild mushroom, gruyere cream

Bull Bites

mesquite seasoned, crispy onion, gouda and bleu cheese cream

Pheasant Roti

wild mushrooms, port, cream, asiago cheese, garlic crostini


balsamic marinated tomatoes, fresh mozzarella, charred baguette

Tenderloin Brochette

charbroiled vegetables, potato crisps, chimichurri

Pepper Shrimp & Scallops

tiger shrimp, diver scallops, tomato and jalapeño jam, Sriracha aioli

Cajun Crab Cakes

pan seared, bell pepper relish, cajun remoulade, fresh lemon


Lobster Bisque

lobster, sherry, white truffle crème

French Onion

caramelized onion, madeira wine, garlic crostini, asiago

Soup Du Jour

made fresh in-house, using exclusive recipes


Harvest Pear

poached anjou pear, toasted almond, feta, vidalia onion dressing

BLT Salad

mixed green, bacon lardon, heirloom tomato, fried egg, bacon vinaigrette, house crouton


chopped romaine, anchovy filet, parmesan, heirloom tomato, creamy caesar


baby iceberg, maytag bleu, bacon lardon, crispy onion, peppercorn dressing

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

  • 8 ounce filet mignon
  • 12 ounce filet mignon
  • 12 ounce Delmonico ribeye
  • 16 ounce Delmonico ribeye
  • 14 ounce New York strip
On the Bone
  • 32 ounce cowboy ribeye
  • 12 ounce Berkshire pork chop
  • 12 ounce lamb rack
Steak Enhancements
  • lobster tail
  • herbed portobello
  • sautéed shrimp
  • maytag bleu fondue
  • crispy onions
  • béarnaise
  • crab leg
Shrimp Scampi

garlic butter shrimp, lemon beurre blanc, fresh herb, scallion, linguine

Freestone Pork

Berkshire chop, roasted peaches, steel cut oat topping, riesling pan sauce

Chicken Spiedini

Italian breadcrumbs, amogio sauce, roasted asparagus

Atlantic Salmon

pan seared, fresh herb, beurre blanc

Maker’s Mark Penne

beef tenderloin, sweet onion, wild mushroom, maytag bleu, whiskey cream

Filet Diane

wild mushroom, brandy demi-glace, dijon mustard

Surf and Turf

6 oz filet mignon, 5 oz lobster tail, clarified butter

Glazed Lamb

charbroiled lollipop chops, citrus cranberry glaze, sage polenta

Walleye Almandine

almond crusted, clover honey, gruyere risotto

Kumato Lobster

garlic, heirloom tomatoes, fresh herbs, beurre blanc, linguine

Lobster Tail

breadcrumbs, garlic mashed potatoes, clarified butter, lemon

1 lb Red King Crab Legs

clarified butter, lemon

  • baked au gratin broccoli or cauliflower
  • garlic herb mushrooms
  • wild mushroom risotto
  • asparagus with hollandaise
  • creamed harvest corn with bacon
  • creamed spinach with parmesan
  • baked potato
  • steak frites
  • garlic confit mashed potatoes
  • au gratin sweet potato
  • macaroni and cheese - five cheese blend


More Dining Choices

Big Drop Café
Ruthies Steak & Seafood
Robert's Buffet