Got the menu details - yes, the petite filet, stuffed chicken (my FAVORITE), crab cakes and they will be offering a fresh fish selection as well:
Dinner Menu Selection:
Soup or Salad:
Steak House Salad
Soup of the Day
Chef's Fresh Fish Selection
Crab Cake Entrée
Stuffed Free-Range Chicken Breast
Duo of Mini Desserts
And, of course:
• Soft Drinks, Tea and Regular or Decaf Coffee; Included.
• 2 Glasses Beer or Manager's Selection Red & White Wine; Included.
We have 20 right now, I did have them split the room, we can now fit 35 - invite your friends! Let's fill the room up!
See you on Sunday!
Wow – Hard to believe, but we have not dined at Ruth’s Chris since March of 2012!! It’s well past time to head back. The price has gone up a bit, from $40.95 to $42.95per person (+tax and gratuity, of course), but I don’t think that will break the bank! :-)
Management is extending the wonderful deal that we’ve gotten in the past; we will get a salad/app, choice of an entrée (usually a filet mignon, their stuffed chicken or some sort of seafood; we’ve usually gotten crab cakes as that choice) with sides for the table and then their amazing desserts. As an added bonus, we will each get 2 glasses of wine (or sodas) included with our meal. They are finalizing the menu for me now and I will update this posting when I receive that. One thing that I can promise you, you will not go home hungry!
We will be in the private dining room, so you’ll ask for Allison’s Meetup; the room can hold UP TO 62 people if we take both sides of the room, about 30 if our turnout only needs half of the room, so I’d ask that you please be sure to keep your RSVP updated. This is generally a popular event, I’m setting the limit to 2 guests per person; if you need more, let me know and we’ll work something out. (Maybe get your guests to join the group and RSVP for themselves!)
I will send out a confirmation request 5-7 days before the event - if you do not confirm by the deadline (24hours before the event), your RSVP will be changed to a no – I truly hate having to do that, but it’s only to be fair to the group members and the restaurant management by trying to cut down on the last-minute cancellations and/or no-shows. Please feel free to contact me if you have any questions.