Our Menu

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

Grilled Maine lobster tail served with drawn butter.

Spicy homemade meatballs served with garlic bread.

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.

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

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

$10.00 | $12.00

Mixed greens topped with panko crusted chevre cheese, candied pecans and refreshing champagne raspberry vinaigrette.

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

Romaine hearts with anchovies, croutons and asiago cheese.

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

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.

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choice.

Bone-in Cowboy cut ribeye. Served à la carte.

Enhance your beef selections with one of Chef Rodney's homemade sauces • Sauce Choices (+$8.00): Fresh Bearnaise | Roasted Garlic Demi-Glace | Hollandaise | Green Peppercorn Cognac Sauce | Wild Mushrooms Sauce | Port Wine Reduction with Bleu Cheese Crumbles.

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.

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.

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

Pan sautéed chicken breast with marsala sauce and roasted tomatoes.

Oven roasted cedar plank salmon glazed with house-made bourbon infused fig compote, and topped with caramelized onions.

Slow smoked Berkshire pork shoulder topped with bourbon bacon maple glaze.

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

Bucatini pasta tossed with homemade marinara sauce and meatballs, garnished with a blend of shaved parmesan and reggiano cheeses.