The Thoroughbreds dinner menu is much more than just tender, select cuts of beef. See for yourself below:
The Starting Gate
Sea Scallop Ramekin*14
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.
Flash Crisp Calamari10
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Lowcountry Fried Green Tomatoes12
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 Cake14
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.
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.
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 Soup10
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.
Steakhouse Wedge Salad10
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes,
crispy onions, and blue cheese crumbles.
Mixed greens, romaine lettuce, cherry tomatoes, cucumbers, feta cheese, kalamata olives, and pepperoncini.
Mixed greens, romaine lettuce, cucumbers, cherry tomatoes, pecans, blue cheese, and dried cranberries.
Tableside Caesar Salad*11 per person
Our Southern twist on Caesar Cardini’s classic recipe. Prepared tableside for two or more. Single orders may be prepared in our kitchen.
The Belmont Steaks
The following items are served with a garden salad, our house mashed potatoes, and vegetable du jour. Garden salad may be upgraded to a tableside Caesar salad for an additional $11/person; single Caesar orders may be prepared in the kitchen. All steaks are carved in-house. The Executive Chef does not recommend any cut of beef prepared above medium.
Bacon Bourbon Tenderloin*32
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. Hand selected and aged to perfection.
Steak Au Poivre*38
8 oz. filet mignon encrusted with cracked peppercorns and served with a brandy, Dijon mustard, and green peppercorn cream sauce.
Surf & Turf*36
Petite Angus tenderloin medallions, with sautéed shrimp, blue crab, and lobster cream sauce. Served medium rare or medium only for maximum tenderness.
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)
16 oz. cut of Black Angus beef with optimum marbling for tenderness and flavor.
Pork Osso Buco*31
Certified Duroc pork shank served with Kentucky bourbon sauce and baby red mashed potatoes.
Chateaubriand Bouquetiere*76 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.
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. Tableside Caesar may be substituted.
Australian Rack of Lamb*36
Sous Vide and mustard grilled rack of lamb served with silky sweet potatoes, bacon bourbon glaze, sautéed spinach, and port wine tomato jam.
Two breaded chicken breasts, pan-fried, served with sautéed spinach, bacon crisps and toasted pecans. Finished with a Dijon mustard cream sauce. Served with house mashed potatoes or vegetable du jour.
12 Hour Short Rib34
Myer’s all natural short rib, slow cooked for 12 hours and served with baby red mashed potatoes, baby carrots, asparagus, and a porcini mushroom demi-glace.
Duck du Jour33
Roasted half-duckling served crispy with our Chef’s fresh fruit sauce of the day. Served with house mashed potatoes or vegetable du jour.
Lemon Chicken or Shrimp Picatta Fettuccini26
Tender chicken or shrimp sautéed with a creamy lemon picatta alfredo sauce, yellow squash, spinach, and roasted tomatoes. Served over fettuccini pasta.
Pan-seared and served with Applewood smoked bacon and caramelized onions over mashed potatoes. Finished with a port wine reduction.
Chef’s hot selection of bacon wrapped scallops, Oysters Thoroughbred, and fried gulf shrimp.
Chilled Seafood Platter*39
Chef’s chilled selection of blue crab ceviche, Louisiana oysters on salted ice, and shrimp cocktail.
Twin Lobster Tails*40
Wild-caught Certified Maine lobster tails served with baby red mashed potatoes and vegetable du jour.
Lightly breaded and pan-seared local grouper topped with two large Louisiana shrimp. Finished with a diced tomato & lobster cream sauce. Served with baby red mashed potatoes or vegetable du jour.
Fresh Market Fish*Market Price
Chef’s selection of fresh Carolina fish served broiled, blackened, or baked.
Colossal Crab Cake Dinner33
Two colossal lump blue crab cakes, pan-seared with wilted garlic spinach, butternut squash puree and chardonnay mustardo.
Shrimp & Grits Étouffée27
Creole spiced wild-caught jumbo shrimp, Cajun etouffee, andouille sausage, and sautéed squash served over smoked Gouda cheese grits.
A La Carte
Chardonnay Sautéed Mushrooms5
Asparagus With Béarnaise7
Sauteed Jumbo Shrimp (5)8
Smoked Gouda Cheese Grits5
Sea Salt French Fries5
Guinness Beer Onion Rings7
Oscar Style (Asparagus, Crab Meat, Béarnaise)10
Certified Maine Lobster Tail16
Jumbo Lump Crab Cake14
Grand Marnier Creme Brûlée8
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 Cake8
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 Pie8
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 Crown9
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 Cheesecake8
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.
Key Lime Pie8
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.
Flaming Bananas Foster10 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.