Originally constructed in 1988 as an outdoor bar complete with brick hearth fireplace, the Paddock Pub has always been Thoroughbreds’ most unique space. Built around a century-old live oak tree, the Paddock Pub is the perfect blend of local history and modern cuisine. Featuring handcrafted sandwiches, hearty soups and the freshest local farm to table ingredients on the beach, we invite you to experience our casual dining menu with our signature fine dining flair.
*Regular Dinner Menu Available
*Award-Winning Wine List
*Specialty Cocktails
Happy Hour pricing in bar only. 20% off Starting Gate, Soups & Salads, House Liquor, House Wine from 4:30 – 6:30 p.m. Tuesday-Friday.
*Drink/Food specials available only in bar. Reservations not accepted. Dine-in only.
Jumbo scallops wrapped in bacon, served with bacon-bourbon glaze.
Baked with mozzarella and provolone cheeses.
Maryland style cakes made with our fresh daily seafood selection, served with mustard remoulade.
Six baked land snails resting in a shallot, garlic, and wine butter sauce, with parmesan cheese.
Prince Edward Island mussels cooked with garlic, shallots, white wine, and herbed butter.
A quartet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce.
Italian rice stuffed with Bolognese and cheese.
Flash-fried with banana peppers, served with marinara sauce.
Diced Ahi tuna blended with sesame oil, rice wine, sriracha, lime juice, soy sauce, white and black sesame seeds, topped with thinly julienned cucumber slices, served with crisp wontons.
Add a 6oz. chicken breast ($8) or 7oz. salmon filet ($20) to enhance any salad.
Crisp iceberg lettuce topped with bleu cheese dressing, applewood-smoked bacon, hard-boiled egg, and heirloom tomatoes.
A spring mix topped with purple onions, dried cranberries, bleu cheese crumbles, praline pecans, and a maple-raspberry vinaigrette.
Charred romaine with shaved parmesan cheese, garlic-herbed croutons, and tossed with house-made Caesar dressing.
A spring mix served with cucumbers and heirloom cherry tomatoes finished with your choice of dressing: Maple Raspberry Vinaigrette, Sweet & Sour Poppyseed, Bleu Cheese, or Ranch Dressing.
Caramelized onions and beef consommé topped with a toasted crostini and covered with melted Wisconsin Gruyère swiss.
Inquire with your server for our daily soup creation.
House-made 8oz. burger topped with Gruyère Swiss cheese, bacon, and black onion jam served on a brioche bun with lettuce, tomato and onions, with fries.
Lightly breaded then fried, topped with marinara, mozzarella, and provolone cheeses, served with fries.
Sliced ribeye, bell peppers, onions, with or without cheese sauce, served with fries.
Beef tenderloin tossed in our house seasoning, then seared and topped with bleu cheese crumbles.
Sliced prime rib topped with melted Gruyère Swiss
cheese on a toasted baguette, served with sautéed onion au jus, and fries.
Vanilla-bean custard infused with Grand Marnier, topped with caramelized sugar and whipped cream.
Adapted from an age-old Manhattan recipe of fresh ricotta, cream cheese, sour cream, and vanilla, baked in a graham cracker crust, and topped with your choice of raspberry or caramel sauce.
A tower of chocolate that begins with a chocolate cookie crust, resting beneath a layer of molten chocolate lava cake, topped with chocolate mousse, and finished with whipped cream, raspberry puree, and chocolate syrup.
Custard pie made with Nellie and Joe’s Key lime juice and garnished with whipped cream.
*Ask your server about our dessert addition of the day.
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