Myrtle Beach Restaurant Menus
From the “Starting Gate” to the “Finish Line”, an evening at Thoroughbreds Chophouse & Seafood Grille will be an evening you won’t soon forget. View our restaurant menus below:
The Starting Gate
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.
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 Cake14
One colossal lump blue and red crab meat cake, pan-seared with wilted spinach, butternut squash puree and Chardonnay mustardo.
Four Louisiana gold-band oysters topped with sautéed spinach, bacon, red peppers, green peppers,
and panko breadcrumbs. Finished with our homemade béarnaise sauce.
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.
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 Calamari10
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Fried Green Tomatoes12
Lightly breaded green tomatoes fried golden brown and served over a roasted red pepper coulis. Topped with sweet onion marmalade, goat cheese, and local microgreens.
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 Soup10
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.
Red beets with goat cheese mousse, baby spinach salad and brandied pecans. Finished with chive oil and balsamic reduction.
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.
16 oz. cut of Midwestern Black Angus beef with optimum marbling for intense flavor.
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 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.
Two boneless chicken breasts, hand-breaded and sautéed golden brown. Served with sautéed spinach,
bacon crisps, candied pecans, and a Dijon mustard cream sauce. Served with your choice of 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.
The following items are served with a garden salad.
Colossal Crab Cake Dinner33
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.
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 & Grits28
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce, and roasted tomatoes. Served over smoked Gouda cheese grits.
A La Carte
Oscar Style (Asparagus, Crab Meat, Béarnaise)12
Sauteed Jumbo Shrimp (5)8
Sea Salt French Fries5
Guinness Beer Onion Rings7
Asparagus With Béarnaise7
Certified Maine Lobster Tail18
Jumbo Lump Crab Cake14
Vegetable du Jour5
Grand Marnier Creme Brûlée9
Creamy egg custard infused with Grand Marnier liqueur. Topped with caramelized raw sugar, whipped cream, and fresh berries.
Chocolate Banana Bread Pudding9
Dark chocolate and Kahlua-infused bread custard served with bacon-bourbon glaze, caramel sauce, and triple cream vanilla bean ice cream.
Kentucky Derby Pie9
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.
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 Cheesecake10
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 Foster10 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 Pie9
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 Pie9
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 Mode9
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.
Paddy Irish Whiskey, Green Crème de Menthe, Freshly Brewed Coffee, Whipped Cream
Cognac, White Crème de Cacao, Vanilla Ice Cream
Peppermint Schnapps, Kahlua, Freshly Brewed Coffee, and Sugar. Topped with Whipped Cream.
Green Crème de Menthe, White Crème de Cacao, Vanilla Ice Cream.
Svedka Vanilla Vodka, Frangelico, Freshly Brewed Coffee. Topped with Whipped Cream.
Tia Maria Liqueur, Crème de Cacao, Bailey’s Irish Cream
Happy Hour Menu
Our Happy Hour Menu is available every day from 4:30 PM to 7 PM (except holidays and special events). Only available in the bar areas.
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.
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 Tomatoes7
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 Soup6
Caramelized onions and beef consommé topped with a garlic crouton and Wisconsin Gruyere cheese.
Steakhouse Wedge Salad6
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, shaved red onion and toasted pine nuts.
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 Rings6
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Thinly sliced prime rib with melted Wisconsin Gruyere cheese on a tender bun. Served with caramelized onion jus and sea salt fries.
Ultra fresh mozzarella, heirloom tomatoes, basil oil, aged balsamic gastrique.
Togarashi seared Ahi Tuna served with seaweed salad, mango coulis and pickled ginger.
Flash Crisp Calamari6
Seasoned and lightly breaded, served with fresh marinara and fire-roasted peppers.
Freshly pulled duck, lightly breaded and pan-fried to perfection. Served with a sweet chili sauce.
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 & Grits9
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce and roasted tomatoes. Served over smoked Gouda cheese grits.
Colossal Crab Cake9
One colossal lump blue crab cake, pan-seared with wilted spinach, butternut squash puree, and Chardonnay mustardo.
Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra, Yuengling Lager, O’Doul’s
Import & Craft Beers4
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
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 Glass5
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 Glass5
Chloe Pinot Noir, La Terre Merlot, La Terre Cabernet, Concannon Petite Sirah, Insurrection Red Blend, Trapiche Malbec
The Classic, Blood Orange Cosmo, Blueberry Cosmo, Secretariat Sunrise, Belmont Bellini, Watermelon Martini, The English Rose, Kentucky Julep