Myrtle Beach Restaurant Menus

The Starting Gate

• Crab and Shrimp Dip

  12

  Oven baked savory seafood topped with parmesan dill breadcrumbs. Served with grilled flatbread wedges.

• Escargot

  13

  Baked in garlic-herb butter, topped with Brie cheese and Japanese bread crumbs.

• Stuffed Portabella

  12

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

• Shrimp Cocktail

  12

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

• Flash Crisp Calamari

  10

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

• Lowcountry Fried Green Tomatoes

  12

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

• Angels On Horseback*

  13

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

• Blackened Lollipop Lamb Chops*

  12

  Pan seared with creole spices and served with sweet potato fries and chipotle aioli.

• Colossal Crab Cake

  14

  Pan-seared colossal lump blue crab meat, spinach, sweet potato puree, and Chardonnay mustardo.

• Blackened Beef Tips*

  12

  Cast-iron seared blackened beef tips served with béarnaise sauce.

• Oysters Thoroughbred*

  14

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

• Oysters on the Half Shell*

  14

  A half dozen ultra fresh Louisiana gold-band oysters served on salted ice with mignonette and fresh lemons.

• Marinated Seafood Salad

  16

  Marinated octopus, wild caught shrimp, grape tomatoes, cucumbers, sesame seeds, and fresh basil-tossed seaweed salad. Served with pickled ginger and rice wine vinaigrette.
  

The Clubhouse Turn

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

• Soup of the Moment*

  8

  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.

• Beet Salad

  12

  Roasted beets with local goat cheese and microgreens, white truffle honey, and pumpkin seeds.

• Spinach and Pear Salad

  10

  Baby spinach, honey-poached pear slices, toasted hazelnuts, dried cranberries, shaved red onion, blue cheese crumbles, and sweet onion vinaigrette.

• Steakhouse 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.

• Bacon Bourbon Tenderloin*

  34

  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.

• Filet Mignon*

  39

  8 oz. of our most tender cut of Black Angus beef. Finished with our homemade demi-glace.

• Steak Au Poivre*

  39

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

• Braveheart Ribeye*

  42

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

• Surf and Turf*

  36

  8 oz. sous vide tenderloin medallions with sautéed wild caught shrimp, red crab, and shrimp cream sauce.

• New York Strip*

  46

  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)

• Porterhouse Pork Chop*

  32

  14 oz. dry aged Duroc pork chop served with Granny Smith apples, blackberry jam, and toasted hazelnuts. Finished with an apple-bourbon barbeque sauce.

• Chateaubriand Bouquetiere*

  79 per couple

  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.

• 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

  Mustard-rubbed sous vide rack of lamb served with baby red mashed potatoes, asparagus, red pepper jam, and bacon bourbon glaze.

• Chicken Dijon

  28

  Lightly breaded all natural chicken breasts, pan-fried and served with sautéed greens, bacon crisps, and toasted pecans. Finished with a Dijon mustard cream sauce.

• Pork Osso Buco

  34

  Guinness beer braised pork shank with Kentucky bourbon sauce, apple chutney, and baby red mashed potatoes.

• Duck du Jour

  33

  Roasted half-duckling served crispy with our Chef’s fresh fruit sauce of the day. Served with house mashed potatoes or vegetable du jour.

• 12 Hour Short Rib

  32

  Tender cut of Myer’s short rib slow cooked for 12 hours. Served with baby red mashed potatoes, baby carrots, asparagus, and a porcini mushroom demi-glace.

• Butternut Squash Ravioli

  26

  Sage-roasted butternut squash filled pasta, finished with our homemade garlic cream sauce and toasted pumpkin seeds.

Seabiscuit

The following items are served with a garden salad.

• Shellfish Trio

  39

  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.

• Chilled Seafood Platter*

  39

  Chef’s chilled selection of marinated octopus, 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.

• Twin Lobster Tails*

  40

  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.

• 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. Our signature skillet seared potatoes may be substituted for an additional $3.

• Fresh Market Fish*

  Market Price

  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.

• Colossal Crab Cake Dinner

  33

  Two colossal lump blue crab cakes, pan-seared with wilted spinach, butternut squash puree and chardonnay mustardo.

• Shrimp & Grits

  27

  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

• Chardonnay Sautéed Mushrooms

  5

• Asparagus With Béarnaise

  7

• Sauteed Jumbo Shrimp (5)

  8

• Sea Salt French Fries

  5

• Guinness Beer Onion Rings

  7

• Oscar Style (Asparagus, Crab Meat, Béarnaise)

  12

• Certified Maine Lobster Tail

  17

• Jumbo Lump Crab Cake

  14

• Duck Fat Skillet Potatoes

  5

• Chardonnay Mushrooms

  5

• Vegetable du Jour

  5

The Homestretch

• Grand Marnier Creme Brûlée

  8

  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.

• Apple Spice Cake

  8

  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 Kentucky Derby Pie

  8

  The servers’favorite- a pecan-walnut pie, served warm, with two scoops of Breyers vanilla, then finished with our homemade caramel and chocolate sauces.

• The Triple Crown

  9

  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.

• New York Style Cheesecake

  8

  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.

• Flaming Bananas Foster

  10 per person

  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.

• 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