Your Subtitle text

STARTERS

JUMBO LUMP CRAB CAKE
Maryland jumbo lump baked crab cake served with Chef Rodney's key lime mustard sauce.  16

SEAHORSES
Three fresh diver scallops wrapped in prosciutto served on a bed of crispy spinach then drizzled with fresh hollandaise sauce.    24

MAINE LOBSTER TAIL
Grilled Maine lobster tail with a cognac and saffron cream sauce, served with grilled French baguette.     16

SPICY HOMEMADE MEATBALL BRUSCHETTA
Spicy homemade meatballs served with garlic bread.   12


FRIED CHICKEN LIVERS
Panko crusted chicken livers with a cognac and green peppercorn demi-glace, served with grilled French baguette.   9

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.      12

TWICE GRILLED LAMB CHOP
Grilled lamb chop with roasted garlic demi-glace.    12

CRISPY CALAMARI
Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara.     12

BLEU CHEESE CHIPS
Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.    10



SOUPS & SALADS
CHEF'S GOURMET SOUP DU JOUR                           6/8

WARM GOATS CHEESE SALAD
Mixed greens topped with panko crusted chevre cheese, candied pecans and refreshing champagne raspberry vinaigrette.    12

ICEBERG WEDGE SALAD
Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing.   9

CAESAR SALAD
Romaine hearts with anchovies, croutons and asiago cheese.      8

HOUSE SALAD
Garden greens, julienned carrots, tomatoes with your choice of dressings.  7



PASTA &  OTHERS
VEGETARIAN PLATTER
Chef Rodney's choice of four vegetarian items that are inspired by garden and market availability.  18

CHEF'S SIGNATURE PASTA
Tasty combination of baby spinach, portobello mushrooms, bermuda onions, asiago cheese, prosciutto and grilled chicken breast served over angel hair pasta and a white wine lemon garlic sauce.    22

PASTA BOLOGNESE
Bucatini pasta tossed with a homemade meat sauce, garnished with a blend of shaved parmesan and reggiano cheeses.    20

RODNEY'S STEAK BURGER
An 8oz. grilled steak burger ground in-house and topped with our choice of cheddar or Swiss cheese on a classic brioche bun, garnished with lettuce, tomato, onion and pickles.  Served with fresh cut fries.   17




PRIME BEEF
   (Served with two complements of your choice)


DELMONICO CUT RIB-EYE  (12 ounces)
This marvelously rich, yet mellow, boneless cut somes from the heart of the Prime Rib Roast where the most abundant marbling, tender texture and succulent taste is found.    43

FILET MIGNON   (8 ounces)
Ultimate barrel cut filet is slow and naturally aged, expertly trimmed.  The result is a melt in your mouth, fork tender delectable flavor.    40

BUTCHER'S CUT RIB-EYE   (8 ounces)
Rib-eye tenders grilled to order and topped with a blend of wild mushrooms and bermuda onions that are sauteed in sherry and butter then finished with roasted garlic demi-glace.      39

PETITE RIB-EYE   (6 ounces)
Hand cut petite eye of rib-eye cooked to temperature and lightly dusted with Chef Rodney's own seasoning.     30

SURF AND TURF
A 4 oz Filet Mignon and a 6oz. grilled lobster tail served with drawn butter.    42


CROWN YOUR BEEF

Enhance your beef selections with one of Chef Rodney's homemade sauces.

Fresh Bearnaise, Roasted Garlic Demi-Glace, Hollandaise, 
Green Peppercorn Cognac Sauce, Wild Mushrooms Sauce or Port Wine Reduction with Bleu Cheese Crumbles.     5

Add a Grilled Lobster Tail with drawn butter to any Prime Beef or Entree Selection.   15


ENTREES

(served with two compliments of your choice)

WOODFORD RESERVE SHRIMP AND SCALLOPS
Diver sea scallops and jumbo 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.        38

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.        37

ROASTED DUCK
A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction.     36

SALMON
Char-broiled salmon with Chef Rodney's own blackening spices "not to hot or salty" finished with house roasted Roma tomatoes, garlic, scallions and hollandaise.       30

GROUPER PICATTA
Panko crusted grouper is flash fried which adds a twist to  a traditional favorite sauce of white wine, lemon juice and capers.     26

RUBY RED TROUT
Broiled Ruby Red Trout topped with caper aioli.            35

RED THAI CURRY CHICKEN
Crispy strips of chicken breasts served over a bed of basmati rice topped with an amazing red Thai curry sauce.      28

ROASTED PORK SHOULDER
Slow Roasted pork shoulder finished with a bourbon bacon maple glaze.    27



COMPLEMENTS    4.5
    Steamed Broccoli
   Sweet Potato Slaw
  Sauteed Mushrooms
              Corn Pudding
     Fresh Cut Fries
                         Macaroni and Cheese
   Panko Crusted Baked Potato
Kale Greens
    Vegetable du Jour
              Potato du Jour
        Grits du Jour










Website Builder