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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.

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 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.

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

(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.