Myrtle Beach Restaurant Menus

The Starting Gate

• Tuna Tartare*

  14

  Wild-caught Yellowfin Tuna with thinly sliced cucumber, red onion, radish, minced garlic and Wakame seaweed salad. Served over avocado paint and finished with a ginger-soy vinaigrette, crispy wontons and fresh Tobiko.

• Escargot

  13

  Baked in garlic butter, topped with Brie cheese and Japanese breadcrumbs.

• Colossal Shrimp Cocktail*

  13

  A quartet of jumbo shrimp served in a chilled glass with a classic horseradish cocktail sauce and a lemon wedge.

• Lowcountry Crab Cake

  14

  One colossal lump blue and red crab meat cake, pan-seared with wilted spinach, butternut squash puree and Chardonnay mustardo.

• Thoroughbred Rockefeller*

  14

  Four tempura-fried Louisiana gold-band oysters topped with Pernod-scented creamed spinach, Muenster cheese, Hollandaise sauce and lobster dust.

• Angels On Horseback*

  13

  Jumbo sea scallops wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks and Kentucky bourbon sauce.

• Baked Brie en Croute

  12

  Double cream Brie cheese wrapped in pastry dough and baked golden-brown. Finished with bacon & onion jam, peach compote and truffle honey.

• Blackened Lollipop Lamb Chops*

  12

  Pan-seared with Creole spices and served with sweet potato fries. Finished with a chipotle aioli.

• Black & Bleu Filet Tips*

  14

  Blackened Angus filet mignon tips served on a toasted crostini and topped with Bleu cheese crumbles. Finished with a drizzle of veal au jus.

• Flash Crisp Calamari

  10

  Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.

• Fried Green Tomatoes

  12

  Cornmeal encrusted green tomatoes dipped in buttermilk and fried golden brown. Served over a zesty red pepper remoulade and topped with roasted corn relish and spicy peanuts.

• Oysters on the Half Shell*

  14

  A half dozen Louisiana gold-band oysters served on salted ice with horseradish, cocktail sauce, and lemons.

The Clubhouse Turn

Homemade salad dressings include: Sweet & Sour Poppy Seed, Blue Cheese, Ranch, Greek, Balsamic Vinaigrette

• Soup of the Moment*

  9

  Chef’s daily selection of fresh ingredients. Ask your server for description.

• French Onion Soup

  10

  Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.

• Corn Encrusted Ahi Tuna*

  14

  Served with rainbow carrot, red pepper and yellow squash vegetable ribbons. Finished with a lemon vinaigrette and pea tendrils.

• Beet Salad

  12

  Red beets with goat cheese mousse, baby spinach salad and brandied pecans. Finished with chive oil and balsamic reduction.

• Bird Nest Salad*

  13

  Mixed greens salad with bacon crisps, roasted red pepper, pickled asparagus and grape tomatoes served over a bed of crispy potato sticks then topped with a sunny side up quail egg.

• Wedge Salad

  10

  Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.

• Tableside Caesar Salad*

  11 per person

  Prepared tableside by your server for two or more, this salad is our Southern rendition of Caesar Cardini’s famous recipe.

The Belmont Steaks

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.

• New York Strip*

  46

  14 oz. cut of certified USDA Prime grade beef encrusted with our signature rub of coarsely ground coffee beans, sea salt, and cracked black peppercorns. May be ordered plain upon request.

• Chophouse Ribeye*

  42

  16 oz. cut of Midwestern Black Angus beef with optimum marbling for intense flavor.

• Filet Mignon*

  40

  8 oz. center cut of our most tender Black Angus beef. Hand-selected and wet aged in-house. Finished with a cabernet demi-glace.

• Steak Au Poivre*

  40

  8 oz. filet mignon encrusted with cracked black peppercorns and served with a Dijon mustard, brandy, and Madagascar green peppercorn cream sauce.

• Bacon Bourbon Tenderloin*

  34

  8 oz. sous vide tenderloin finished with our homemade bacon bourbon glaze. Served medium rare or medium only for maximum tenderness.

• Tournedos de Boeuf*

  36

  8 oz. sous vide Angus beef tenderloin medallions served with jumbo lump red crab, asparagus, and béarnaise sauce. Served medium rare or medium only for maximum tenderness.

• Chateaubriand Bouquetiere*

  89 per couple

  Served for two. Hand-selected and specially seasoned center cut filet mignon that is carved, cooked, and flamed tableside by your server. This entrée is accompanied by creamed spinach, sautéed mushrooms, house mashed potatoes, and fresh asparagus.

• Thoroughbreds Prime Rib*

  29 to 39

  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 Preakness

The following items are served with a garden salad.

• Australian Rack of Lamb*

  36

  Frenched rack of lamb grilled to temperature and served with baby red mashed potatoes, garlic spinach, tomato jam, and bacon-bourbon glaze.

• Beer-Brined Chicken

  28

  Organic free-range roasted half chicken (semi-boneless) topped with thyme-scented pan jus. Served with house mashed potatoes or vegetable du jour.

• Pork Tenderloin Paillard*

  32

  Twin pork cutlets coated with fresh breadcrumbs then sautéed golden-brown. Served alongside green and golden raisin risotto and finished with a smoky-bourbon glaze.

• Frenched Pheasant Breast*

  35

  Herb and citrus marinated pheasant breast, pan-seared and served over a white and wild rice cake. Finished with a port wine infused roasted chicken demi-glace.

Seabiscuit

The following items are served with a garden salad.

• Ahi Tuna Nori*

  34

  Pan-seared Panko encrusted Yellowfin Tuna served with red jasmine rice, Shanghai baby bok choy, sautéed carrots and pickled ginger. Finished with a tangy soy glaze and wasabi cream sauce.

• Colossal Crab Cake Dinner

  33

  Two colossal lump blue and red crab meat cakes, pan-seared with garlic spinach, butternut squash puree and Chardonnay mustardo. Served with house mashed potatoes or vegetable du jour.

• Twin Lobster Tails*

  40

  Wild-caught Fair Trade Certified Maine Lobster tails broiled and served with freshly drawn butter. Served with your choice of house mashed potatoes or vegetable du jour.

• Grouper Nantua*

  30

  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.

• Shrimp & Grits

  28

  Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce, and roasted tomatoes. Served over smoked Gouda cheese grits.

A La Carte

• Caramelized Onions

  5

• Creamed Spinach

  6

• Oscar Style (Asparagus, Crab Meat, Béarnaise)

  12

• Sauteed Jumbo Shrimp (5)

  8

• Sea Salt French Fries

  5

• Guinness Beer Onion Rings

  7

• Asparagus With Béarnaise

  7

• Certified Maine Lobster Tail

  18

• Jumbo Lump Crab Cake

  14

• Chardonnay Mushrooms

  5

• Vegetable du Jour

  5

The Homestretch

• Grand Marnier Creme Brûlée

  9

  Creamy egg custard infused with Grand Marnier liqueur. Topped with caramelized raw sugar, whipped cream, and fresh berries.

• Chocolate Banana Bread Pudding

  9

  Dark chocolate and Kahlua-infused bread custard served with bacon-bourbon glaze, caramel sauce, and triple cream vanilla bean ice cream.

• Kentucky Derby Pie

  9

  The servers’ favorite – chocolate, walnut, and pecan pie pulled fresh from the oven and served warm. Accompanied by two scoops of triple cream vanilla bean ice cream, caramel sauce and chocolate ganache.

• Triple Crown

  10

  A delectable tower of chocolate that begins with a chocolate cookie crust, a layer of semi-sweet chocolate ganache, then topped with Russian chocolate mousse. Finished with homemade whipped cream and raspberry puree.

• New York Style Cheesecake

  10

  A little slice of Manhattan – Adapted from an age-old recipe of fresh ricotta cheese, cream cheese, sour cream, and real vanilla. Baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.

• Flaming Bananas Foster

  10 per person

  (Must be served for two or more)
  Our best-selling dessert – This proprietary blend of butter, brown sugar, cinnamon, orange zest, freshly sliced bananas, and Myer’s dark rum is mixed tableside by your server, then flamed and immediately poured over vanilla ice cream.

• Key Lime Pie

  9

  This deliciously refreshing custard pie is made with real Key West limes and served within a graham cracker crust. Finished with a dollop of homemade whipped cream.

• Peanut Butter Pie

  9

  Creamy peanut butter topped with a rich chocolate glaze over a chocolate cookie crumb crust. Served with caramel sauce and fresh whipped cream.

• Apple Pie a la Mode

  9

  A true taste of the Old South! Granny Smith apple pie with crumble topping served warm with triple cream vanilla bean ice cream and caramel sauce.

• Irish Coffee

  Paddy Irish Whiskey, Green Crème de Menthe, Freshly Brewed Coffee, Whipped Cream

• Brady Alexander

  Cognac, White Crème de Cacao, Vanilla Ice Cream

• Bavarian Coffee

  Peppermint Schnapps, Kahlua, Freshly Brewed Coffee, and Sugar. Topped with Whipped Cream.

• Grasshopper

  Green Crème de Menthe, White Crème de Cacao, Vanilla Ice Cream.

• Snow Cap

  Svedka Vanilla Vodka, Frangelico, Freshly Brewed Coffee. Topped with Whipped Cream.

• Mocha Maria

  Tia Maria Liqueur, Crème de Cacao, Bailey’s Irish Cream

• Stuffed Portabella

  7.50

  Portabella mushroom stuffed with house cured sausage, fire roasted peppers, aged Parmesan cheese and cream cheese. Served with grilled pita bread wedges.

• Sea Scallop Ramekin*

  8.50

  Jumbo sea scallops baked in aioli with bell peppers and scallions in a golden brown cake.

• Shrimp Cocktail

  7

  A half dozen wild-caught shrimp served with a Bloody Mary cocktail sauce and lemon wedge.

• Blackened Lollipop Lamb Chops*

  7

  Pan-seared with Creole spices and served with sweet potato fries. Finished with our homemade chipotle aioli.

• Fried Green Tomatoes

  7

  Green tomatoes, dipped in buttermilk and fried golden brown. Topped with prosciutto wrapped mozzarella, basil and a spicy pepper jam.

• Blackened Beef Tips*

  7.50

  Angus beef tenderloin tossed in our house seasoning and seared in a cast iron skillet. Served with béarnaise sauce.

• French Onion Soup

  6

  Caramelized onions and beef consommé topped with a garlic crouton and Wisconsin Gruyere cheese.

• Steakhouse Wedge Salad

  6

  Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions and blue cheese crumbles.

• Watermelon Salad

  7

  Fresh cut watermelon steak, feta cheese dressing, cucumbers, heirloom tomatoes, shaved red onion and toasted pine nuts.

• Cuban Mixto

  9

  Smoked ham, salami, pulled pork, provolone cheese, spicy pickles and Dijon honey mustard served on a tender bun then toasted to perfection. Served with sea salt fries.

• Guinness Beer Onion Rings

  6

  Guinness beer battered sweet onions served with beer cheese dipping sauce.

• French Dip

  8.50

  Thinly sliced prime rib with melted Wisconsin Gruyere cheese on a tender bun. Served with caramelized onion jus and sea salt fries.

• Burrata Salad

  6

  Ultra fresh mozzarella, heirloom tomatoes, basil oil, aged balsamic gastrique.

• Tuna Sashimi

  9

  Togarashi seared Ahi Tuna served with seaweed salad, mango coulis and pickled ginger.

• Flash Crisp Calamari

  6

  Seasoned and lightly breaded, served with fresh marinara and fire-roasted peppers.

• Duck Tenderloins*

  6.50

  Freshly pulled duck, lightly breaded and pan-fried to perfection. Served with a sweet chili sauce.

• Oysters Thoroughbred*

  9

  Four Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions and Japanese breadcrumbs. Finished with béarnaise sauce.

• Shrimp & Grits

  9

  Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce and roasted tomatoes. Served over smoked Gouda cheese grits.

• Colossal Crab Cake

  9

  One colossal lump blue crab cake, pan-seared with wilted spinach, butternut squash puree, and Chardonnay mustardo.

• Domestic Beers

  3

  Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra, Yuengling Lager, O’Doul’s
  

• Import & Craft Beers

  4

  Fat Tire Amber Ale, Stella Artois, Heineken, Dogfish Head “60 Minute” IPA, Lagunitas IPA, Sam Adams Boston Lager, Blue Moon, Newcastle, Corona Extra, Anchor Porter, Guinness Stout, Sweetwater Seasonal, Harpoon Raspberry Hefeweizen, Sam Smith’s Organic Chocolate Stout
  

• House Liquors

  4

  Burnett’s Vodka, Admiral Nelson Rum, Inverhouse Scotch, Fleischmann’s Gin, El Toro Silver Tequila, Black Velvet Whiskey, Evan Williams Bourbon
  

• House White Wines By The Glass

  5

  Ruffino Pinot Grigio, Nobilo Sauvignon Blanc, J. Lohr “Bay Mist” Riesling, Mirassou Moscato, Simi Dry Rose, La Terre Chardonnay, La Terre White Zinfandel
  

• House Red Wines By The Glass

  5

  Chloe Pinot Noir, La Terre Merlot, La Terre Cabernet, Concannon Petite Sirah, Insurrection Red Blend, Trapiche Malbec
  

• Modern Martinis

  9

  The Classic, Blood Orange Cosmo, Blueberry Cosmo, Secretariat Sunrise, Belmont Bellini, Watermelon Martini, The English Rose, Kentucky Julep
  

White Wines By The Glass

Red Wines By The Glass

Champagne & Sparkling Wines By The Glass

Champagnes & Sparkling Wines By The Bottle

White Wines By The Bottle

Red Wines By The Bottle

Port Wines

Dessert Wine