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STARTERS

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

TWICE GRILLED LAMB CHOP    

Grilled lamb chop with roasted garlic mint demi-glace.  12

OYSTERS ON THE HALF SHELL                                                Market Price

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

MAINE LOBSTER TAIL
Grilled Maine Lobster tail with a Cognac and saffron cream sauce.  Served with a grilled French baguette.  16

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

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

BAKED ARTICHOKE DIP                                     
A blend of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with asiago cheese. Served with red corn chips. 12

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

SOUP & 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

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

HOUSE SALAD                                                             
Garden greens, julienned carrots, croutons, tomatoes and your choice of dressing.  7

CAESER SALAD 
Romaine lettuce with anchovies, croutons, and asiago cheese.   8                  
                       



PASTAS & OTHERS  

CHEF’S SIGNATURE PASTA                                                      
A tasty combination of baby spinach, Portobello mushrooms, Bermuda onions, asiago cheese, prosciutto and grilled chicken breast served over angel hair pasta and white wine garlic sauce.  22

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

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



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


PRIME BEEF
Served with two compliments of your choice.


FILET MIGNON (8oz)                    
The ultimate  barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork-tender delectable flavor.   39

BUTCHERS CUT RIBEYE (8oz)                                        
Ribeye tenders grilled to order and topped with our Kentucky grown blend of wild mushrooms that are sautéed in sherry and butter then finished with roasted garlic demi-glace.  37

DELMONICO CUT RIBEYE (12oz)                                     
This marvelously rich, yet mellow, boneless cut comes from the heart of the Prime Rib Roast, where the most abundant marbling, tender texture and succulent taste are found.    42


PETITE  RIBEYE (6oz)                                      
Hand cut petite eye of Ribeye cooked to temperature and lightly dusted with Chef Rodney’s own seasoning.  30

SURF AND TURF
A 4 oz. Filet Mignon and a 6 oz. Grilled Lobster Tail served with drawn butter.  42



“CROWN YOUR BEEF”  $5
Add an extra flourish to your Prime Beef Entrée with one of our homemade sauces.
Fresh Béarnaise, Roasted Garlic Demi-Glace, Hollandaise.
Green Peppercorn Cognac Sauce , or
Port Wine Reduction with Bleu Cheese Crumbles.  

Add a Grilled Lobster Tail with a drawn butter.  15

ENTREES
Served with two compliments of your choice.


WOODFORD RESERVE SHRIMP & SCALLOPS                                            
Diver  sea scallops and jumbo shrimp sautéed with shallots, stacked atop toast points and smothered with Chef’s Woodford Reserve cream sauce.  This recipe by Chef Rodney Jones is currently featured in the Woodford Reserve Culinary Cocktail Tour Book. 38

LAMB CHOPS                                                             
Three chops of free range Australian lamb grilled twice with roasted garlic mint demi-glace.  Chef Rodney has been featured in Southern Living Magazine for this recipe. 37

ROASTED DUCK                                                        
A crispy half duck enhanced by the berry and chocolate flavors of
Chef Rodney’s port wine reduction.  34

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

SALMON                                                                    
Char-broiled salmon with Chef’s own blackening spices “not too hot or salty” topped with house roasted Roma tomatoes. 29

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

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

COMPLIMENTS 
4.5

Steamed Broccoli
Kale Greens
Sweet Potato Slaw
Sautéed Mushrooms
Corn Pudding
Fresh Cut Fries
Macaroni & Cheese
Panko Crusted Baked Potato
Potato du Jour
Grits of the Day
Vegetable du Jour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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