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

Take a Virtual Tour!


Reservations are strongly recommended.

Reserve By Phone:


Sit in plush, cozy chairs and enjoy lavish views from any spot in the house at Ruthie's Steak & Seafood. Located on the top floor of our property, you'll experience Iowa from an entirely new perspective through our wall of windows while fine dining with friends, colleagues, spouses and family!

We're known for our steak selection but don't underestimate our duck, lamb and lobster mac entrées! Our wine selection is among the best in the Quad Cities and details such as house-made butters, sangria and caramel sauce plus our French pressed coffee set off an amazing dining experience. Find gluten- and nut-free selections throughout the menu and plenty of suggestions from our wait staff when it's just too tough to choose. Fresh flowers on each table add to the amazing high-rise view, which is most spectacular at sunset.

Service that you’d expect from a five-star restaurant and the ambiance of a Chicago steakhouse contribute to your dining experience.

Host your shower, rehearsal dinner, private dinner or other event at Ruthie's by contacting Group Sales. Book your grand master and concierge suites on the 6th floor, nearest Ruthie's.

Meet the Chef:

Peter Sedlak, Chef D'Cuisine

Chef Peter Sedlak

Cooking with Mom led to a love for creating exquisite fare for Ruthie's chef d'cuisine, Peter Sedlak. A Quad Cities native, Peter started helping his mom in the kitchen as a young child and his desire to cook blossomed from there. Twenty-seven years later, he has a knack for creative meals that belong on the cover of Food Magazine. He believes we eat with our eyes as much as our taste buds, so, in addition to amazing flavor, Ruthie's guests can expect visual appeal on every plate and something for every palate. A fan of buying quality, local ingredients, Peter's goal is to serve high quality, adventurous meals, one course at a time!

Fun Facts:
  • Cooking inspiration: Mom
  • Favorite cuisine: Vietnamese
  • Least favorite food: Ketchup
  • Years cooking: 27
  • Previous experience: The Outing Club, Biaggi's, Savitris (now The Phoenix)


Prawn Cocktail

jumbo prawns, lemon, tequila lime cocktail sauce

Pheasant Civet

pheasant, wild mushrooms, port, cream, Gruyère, garlic crostini

Baked Oysters

Long Island Blue Point oysters, shaved tasso ham, Mornay sauce

Filet Lollipops

house bacon-wrapped beef filet, blue cheese demi glaze, Béarnaise

Fried Calamari

basil leaves, lemon aioli

Crab Cakes

caper remaloude, citrus slaw, frisée salad


fried kasseri cheese, cognac, lemon juice, french baguette

Fried Green Tomato

house-smoked pork belly, southern pimento cheese, smoked tomato jam, frisée, chardonnay vinaigrette

Ruthie's Seafood Platter

baked oysters, prawn cocktail, half-pound red king crab legs, fried calamari


Lobster Bisque

lump lobster, sherry, crème fraiche

Caramelized Onion Soup

caramelized Cipollini, sherry, thyme, Gruyère, cave-aged Parmesan reggiano, duck confit brioche


Ruthie’s Wedge

petit iceberg, Amish blue cheese, heirloom tomatoes, crispy pork belly, fried onion strings, house blue cheese dressing

Classic Caesar

Romaine hearts, cave-aged Parmesan reggiano, white anchovies, garlic croutons, house Caesar dressing

Steak House Spinach Salad

baby spinach, wild mushrooms, hard-boiled egg, heirloom tomatoes, pickled onions, warm bacon dressing

Grilled Stone Fruit

chardonnay vinaigrette, tossed with mixed greens, grilled seasonal stone fruit, candied pecans, red onion, topped with goat cheese

  • 6 ounce filet marmalade
  • 10 ounce filet mignon
  • 14 ounce prime Delmonico
  • 10 ounce prime sirloin
  • 14 ounce New York strip
On the Bone
  • 22 ounce bone in rib eye
  • 16 ounce tomahawk pork chop
  • 14 ounce herb crusted rack of Colorado lamb
Steak Accompaniments
  • 8 ounce lobster tail
  • lump crab oscar
  • Béarnaise
  • sautéed basil hollandaise shrimp
  • truffled portabellas
  • crispy onion strings
  • Maytag blue cheese
  • au poivre
  • Parmesan crusted
  • brandy pork belly marmalade
Filet Marmalade

6 ounce filet, brandy pork belly marmalade

Maryland Rib Eye

14 ounce prime Delmonico, herbed butter lump crabmeat, grilled broccolini

Filet Medallions and Shrimp

filet medallions, pink peppercorn crusted, basil hollandaise sautéed shrimp, garlic confit Yukon mash, cabernet demi glaze, crispy onion strings

Prime Rib

(Friday and Saturday) 12 ounce herb-roasted prime rib eye, au jus, horseradish cream, cabernet demi glaze

Seared Herb-Garlic Chicken

heirloom tomato concasse, saffron sweet corn risotto, broiled Brussels sprouts tossed in bacon vinaigrette, topped with parmesan shavings

Pan-Fired Duck Breast

blackberry rhubarb emulsion, smoked blue cheese and green peppercorn polenta, roasted heritage carrots

Prince Edward Island Mussels

Summer-Shandy tomato broth, wild mushrooms, asparagus, topped with shaved Parmesan

Atlantic Salmon

cast-iron blackened, smoked tomato jam, fontina asparagus risotto

Seafood Pasta

sautèed shrimp, sea scallops, lobster chunks, linguini, frangelico cream

Seared Sea Scallops

roasted sweet corn pico, smoked tomato grits, grilled asparagus, cilantro oil

Wild Halibut

pan-seared Alaskan halibut topped with caramelized pineapple chutney, avocado mash, citrus slaw, cilantro oil

Lobster Mac & Cheese

crispy prosciutto, shiitake mushroom, cave-aged Gruyère crème

Lobster Tails

two 8 ounce cold water lobster tails, panko, garlic Yukon gold mashed, drawn butter, lemon

King Crab Legs

one pound Alaskan crab, drawn butter, lemon

  • Iowa sweet corn
  • creamy Brussels sprouts with crispy onions
  • brown butter mushrooms
  • asparagus with hollandaise
  • baked potato
  • loaded baked potato
  • steak fries
  • garlic Yukon mashed potatoes
  • macaroni and cheese
  • creamed spinach
  • portobella fries


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