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.
Bleu Cheese Chips
Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.
Fried Chicken Livers
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.
Soups & Salads
Chef's Gourmet Soup Du Jour
$10.00 | $12.00
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.
Romaine hearts with anchovies, croutons and asiago cheese.
Garden greens, julienned carrots, tomatoes with your choice of dressings.
Add a Grilled Lobster Tail with drawn butter to any Prime Beef or Entree Selection +$23.00
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
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.
Crown Your Beef
Crown Your Beef
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.
Served with one compliment of your choice | Add a Grilled Lobster Tail with drawn butter to any Prime Beef or Entree Selection +$23.00
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.
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.
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 Shoulder
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 and Meatballs
Bucatini pasta tossed with homemade marinara sauce and meatballs, garnished with a blend of shaved parmesan and reggiano cheeses.
Macaroni and Cheese
Panko Crusted Baked Potato
Vegetable du Jour
Potato du Jour
Grits du Jour
Fresh Cut Fries
Kale Greens and Sauteed Mushrooms