Jumbo sea scallops baked in aioli with bell peppers and scallions in a crispy golden brown cake.
Baked in garlic-herb butter, topped with Brie cheese and Japanese bread crumbs.
Portabella mushroom stuffed with house-cured sausage, fire roasted peppers, aged Parmesan cheese and cream cheese. Served with grilled pita bread.
A half dozen of large wild-caught shrimp served with a Bloody Mary cocktail sauce and lemon wedge.
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Green Tomatoes, dipped in buttermilk, and fried golden brown. Topped with prosciutto wrapped fresh mozzarella and a spicy pepper jam.
Jumbo sea scallops, wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks, and our Kentucky bourbon sauce.
Pan seared with creole spices and served with sweet potato fries and chipotle aioli.
Pan-seared colossal lump blue crab meat, spinach, sweet potato puree, and Chardonnay mustardo.
Cast-iron seared blackened beef tips served with béarnaise sauce.
Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions, Japanese breadcrumbs, and béarnaise sauce.
A half dozen ultra fresh Louisiana gold-band oysters served on salted ice with mignonette and fresh lemons.
Togarashi seared Ahi Tuna served with seaweed salad, mango coulis and pickled ginger.
Homemade salad dressings include: Sweet & Sour Poppy Seed, Blue Cheese, Ranch, Greek, Balsamic Vinaigrette
Chef’s daily selection of fresh ingredients. Ask your server for description.
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Roasted beets with local goat cheese and microgreens, white truffle honey, and pumpkin seeds.
Ultra fresh mozzarella, heirloom tomatoes, basil oil, aged balsamic gastrique.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes,
crispy onions, and blue cheese crumbles.
Fresh cut watermelon steak, feta cheese dressing, cucumbers, heirloom tomatoes, onions, shaved red onion and toasted pine nuts.
The following items are served with a garden salad and your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Sous Vide 8 oz. tenderloin grilled to perfection and finished with a bacon bourbon demi-glace. Served medium rare or medium only for maximum tenderness.
8 oz. of our most tender cut of Black Angus beef. Finished with our homemade demi-glace.
8 oz. filet mignon encrusted with cracked peppercorns and served with a brandy, Dijon mustard, and French green peppercorn cream sauce.
16 oz. cut of Midwest Black Angus beef with optimum marbling for intense flavor.
14 oz. cut of well-marbled grain fed Black Angus beef sourced from Grand Island, Nebraska.
14 oz. cut of Black Angus beef encrusted with coarsely ground coffee beans, sea salt, and cracked black peppercorns. (May be ordered plain upon request)
Sous vide Angus tenderloin medallions served with jumbo blue crab, asparagus and béarnaise sauce. Served medium rare or medium only for maximum tenderness.
Served for two. A slow-roasted and specially seasoned beef tenderloin, carved and flamed tableside by your server. Accompanied by creamed spinach, sautéed mushrooms, house mashed potatoes and fresh asparagus. Add a bottle of La Terre Cabernet or Chardonnay for $99 per couple.
Slow roasted cut of boneless ribeye dipped in Au Jus. Available in Show (8 oz.), Place (12 oz.) or Win (16 oz.). Due to demand, we cannot guarantee that prime rib will be available during later business hours.
The following items are served with a garden salad.
Mustard-rubbed sous vide rack of lamb served with baby red mashed potatoes, asparagus, red pepper jam, and bacon bourbon glaze.
Boneless chicken breast, mushroom duxelle, Italian sausage, Parmesan cheese and roasted peppers stuffed in a crispy golden-brown puff pastry crust. Served with mashed potatoes and demi-glace.
Duroc pork tenderloin sous vide and finished on the grill. Served with sautéed South Carolina peaches, smoked bacon, spinach, shallots and peach barbecue sauce.
Roasted half-duckling served crispy with our Chef’s fresh fruit sauce of the day. Served with house mashed potatoes or vegetable du jour.
The following items are served with a garden salad.
Chef’s hot selection of bacon wrapped scallops, Oysters Thoroughbred and fried gulf shrimp. Served with your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Chef’s chilled selection of Togaraski seared Ahi Tuna, Louisiana gulf oysters on salted ice and wild caught shrimp cocktail. Served with your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Wild caught Certified Maine lobster tails served with drawn butter, baby red mashed potatoes and vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Lightly breaded and pan-seared local grouper topped with wild caught shrimp. Finished with a diced tomato lobster cream sauce. Served with your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Chef’s selection of fresh Carolina fish served broiled, blackened, or baked.Served with your choice of house mashed potatoes or vegetable du jour. Our signature skillet seared potatoes may be substituted for an additional $3.
Two colossal lump blue crab cakes, pan-seared with wilted spinach, butternut squash puree and chardonnay mustardo.
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce, and roasted tomatoes. Served over smoked Gouda cheese grits.
Togarashi seared Ahi Tuna, mango salsa and toasted pistachios. Served over quinoa salad.
A Thoroughbreds classic- our twist on the classic créme brulee recipe; a creamy custard, infused with orange zest and the essence of Grand Marnier liquor, topped with caramelized brown sugar, fresh sliced strawberries, and a dollop of whipped cream.
A perfect blend of red Delicious apples, cínnamon and buttery brown sugar makes this moist dense cake reminiscent of days gone by. Served with Breyers Vanilla Ice Cream and drizzled caramel sauce.
The servers’favorite- a pecan-walnut pie, served warm, with two scoops of Breyers vanilla, then finished with our homemade caramel and chocolate sauces.
Layers of Chocolate mousse in between our dark chocolate decadence and artfully swirled white chocolate mousse. Finished with a dusting of cocoa completing this sinful treat.
A 3-¾”tall delectable delight. Made with real cream cheese and pure vanilla. Topped with your choice of caramel or raspberry sauce. Finished with fresh fruit.
Our smooth, cool, creamy and refreshing key lime pie begins in the warm sun and sea breeze of the tropics. Ripe and juicy key limes combine with our rich, moist graham cracker crust to bring you something authentic and truly extraordinary.
A tableside extravaganza served for 2 or more- this proprietary blend of butter, brown sugar, cinnamon, orange zest, fresh-sliced bananas, dark rum and brandy is mixed tableside by your server, then flamed and immediately poured over Breyers Vanilla Ice Cream.