Dinner Menu

The Thoroughbreds dinner menu is much more than just tender, select cuts of beef. See for yourself below:



French Onion Soup 10

Caramelized onions and rich beef consommé topped with a toasted crostini and melted Wisconsin Gruyere Swiss.

Lobster Bisque 12

Cold water Maine lobster puréed with cream, sherry, and our signature blend of herbs.

Angels on Horseback 14

Jumbo sea scallops wrapped in Applewood smoked bacon over butternut squash purée. Finished with our homemade Kentucky bourbon sauce.

Colossal Shrimp Cocktail 15

A quintet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce and lemon. 

Black & Bleu Filet Tips 15

Cajun seasoned tips of premium filet mignon served on toasted crostini. Finished with Bleu cheese crumbles and a drizzle of veal au jus.

Flash Crisp Calamari 11

Seasoned and lightly breaded calamari flash-fried golden brown.  Served with fried banana pepper rings and our homemade marinara dipping sauce.    

Chicken Caprese Skewers 14

Marinated chicken breasts, fresh mozzarella, heirloom tomatoes, and fresh basil finished with balsamic glaze.



Beet Salad 12

Red and golden beets with goat cheese mousse, baby spinach salad, and local pecans. Finished with pistachio crumbles and balsamic reduction.

Wedge Salad 11

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

Chophouse Salad 12

Romaine, baby spinach, mixed greens, carrots, red bell peppers, cucumbers, grape tomatoes, red onion, house smoked bacon, candied pecans, Feta cheese, and homemade croutons.  Served with our signature Sweet & Sour Poppy Seed dressing on the side.  

Tableside Caesar Salad 13 /Person

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



All entrees are served a la carte unless otherwise noted.  

Australian Rack of Lamb 33

Coffee-rubbed Frenched rack of lamb grilled to temperature and served with sweet potato hash and sautéed garlic spinach.

Colossal Crab Cake Dinner 30

Two colossal lump blue crab cakes pan-seared with garlic spinach, butternut squash puree, local microgreens and Chardonnay remoulade. 

Grouper en Croute 34

Potato encrusted black grouper served with sautéed shrimp over julienned mixed vegetables.  Finished with a lobster cream sauce and blistered grape tomatoes.   

Brick Chicken 28

Herb pressure-roasted deboned half-chicken served with pommes Robuchon, sautéed spinach, and pan jus. 

Sea Scallops 38

Pan-roasted sea scallops over mini potato pancakes with seasonal vegetables and Champagne-caviar cream sauce.

Peach Pork Chop 28

Thick cut Frenched bone-in pork chop grilled to temperature and finished with a bourbon-peach compote.



All steaks are carved in-house and wet-aged a minimum of 40 days. Steaks are serve à la carte. Choose to accompany your steak with any of the following for $3: Au poivre, Garlic-herb butter, Bleu cheese crust, Cabernet demi-glace or Coffee crusted.

New York Strip 38

Herb-basted 14 oz. cut of premium corn-fed beef, pan-seared to temperature.

Cowboy Ribeye 42

22 oz. bone-in cut of midwestern Black Angus beef with optimum marbling.

Applewood Filet Mignon 8 oz. 38 12 oz. 51

Bacon-wrapped barrel cut of our most tender beef.

Thoroughbreds Prime Rib 12 oz. 32 / 16 oz. 37

Slow-roasted cut of boneless ribeye dipped in au jus.  

Chateaubriand Bouquetiere 110 / Couple

Served for two, this specially seasoned center cut filet mignon is carved, cooked, and flamed tableside by your server.  This French classic is accompanied by creamed spinach, sautéed chardonnay mushrooms, pommes Robuchon, and fresh asparagus.     



Pommes Robuchon 6  

Au Gratin Potatoes 6

Steakhouse Fries 5

Lobster Mac & Cheese 14

Onion Petals 6

Alaskan Crab Legs MP

Maine Lobster Tail 18

Crab Cake  15

Grilled Shrimp (4) 11

Oscar Style 12

Onion Rings 6

Burgundy Mushrooms 6

Asparagus Bearnaise 7

Creamed Spinach 8

Seasonal Vegetables 7  

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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