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Starters
SEAHORSES
Three fresh diver scallops wrapped in prosciutto served on a bed of crispy spinach then drizzled with fresh hollandaise sauce.
MAINE LOBSTER TAIL
Grilled Maine lobster tail served with drawn butter.
SPICY HOMEMADE MEATBALL BRUSCHETTA
Spicy homemade meatballs served with garlic bread.
BAKED ARTICHOKE DIP
A fusion of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with Asiago cheese and served with red corn chips.
BLEU CHEESE CHIPS
Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.
VENETIAN CRAB BRUSCHETTA
Garlic toast topped with Mediterranean tapenade, pecorino romano, balsamic glaze and extra virgin olive oil.
FRIED CHICKEN LIVERS
Panko crusted chicken livers with a cognac and green peppercorn demi-glace, served with grilled French baguette.
CRISPY CALAMARI
Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara.
ARTISANAL HUMMUS BOARD
Hummus topped with kalamata olives, capers, oven roasted tomatoes, hearts of palm and pecorino romano, olive oil and extra-aged balsamic glaze served with garlic toast points.
Soups & Salads
CHEF'S GOURMET SOUP DU JOUR
WARM GOATS CHEESE SALAD
Mixed greens topped with panko crusted chevre cheese, candied pecans and refreshing champagne raspberry vinaigrette.
ICEBERG WEDGE SALAD
Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing.
CAESAR SALAD
Romaine hearts with anchovies, croutons and asiago cheese.
HOUSE SALAD
Garden greens, julienned carrots, tomatoes with your choice of dressings.
Prime Beef
Prime Sirloin (10oz)
Center cut sirloin that is grilled to perfection. Served with one complement of your choice.
Filet Mignon (8oz)
Ultimate barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork-tender delectable flavor. Served with one complement of your choice.
New York Strip (14oz)
The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choice.
The Cowboy (20oz)
Bone-in Cowboy cut ribeye. Served à la carte.
Crown Your Beef
Enhance your beef selections with one of Chef Rodney's homemade sauces.
SAUCE CHOICES
Fresh Bearnaise, Roasted Garlic Demi-Glace, Hollandaise, Green Peppercorn Cognac Sauce, Wild Mushrooms Sauce or Port Wine Reduction with Bleu Cheese Crumbles.
ADD A GRILLED LOBSTER TAIL
with drawn butter to any Prime Beef or Entree Selection
Entrees
(served with one compliment of your choice)
WOODFORD RESERVE SHRIMP AND SCALLOPS
Diver sea scallops and shrimp sauteed with shallots, stacked atop toast points then smothered with Chef Rodney's Woodford Reserve cream sauce. This recipe by Chef Rodney is currently featured in the Woodford Reserve Culinary Cookbook.
LAMB CHOPS
Three chops of free range Australian lamb twice grilled with roasted garlic mint demi-glace. Chef Rodney has been featured twice in Southern Living Magazine for this recipe.
ROASTED DUCK
A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction.
CAPRESE CHICKEN
Pan sautéed chicken breast with mozzarella, cherry tomatoes, basil, white wine and fresh lemon juice.
GLAZED CEDAR PLANK SALMON
Oven roasted cedar plank salmon glazed with house-made bourbon infused fig compote, and topped with caramelized onions.
IN-HOUSE SMOKED PORK CARNITAS
Slow smoked Berkshire pork shoulder topped with pico de gallo, deglazed with ancho chile liqueur and cotija cheese. Served with warm white corn tortillas.
GROUPER PICATTA
Panko crusted grouper is flash fried which adds a twist to a traditional favorite sauce of white wine, lemon juice and capers.
BUCATINI AND MEATBALLS
Bucatini pasta tossed with homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses.
Complements $8
Steamed Broccoli, Macaroni and Cheese, Panko Crusted Baked Potato, Vegetable du Jour, Potato du Jour, Grits du Jour, Corn Pudding, Fresh Cut Fries, Kale Greens and Sauteed Mushrooms