Dinner Menu
The Thoroughbreds dinner menu is much more than just tender, select cuts of beef. See for yourself below:
THE STARTING GATE
French Onion Soup 10
Caramelized onions and rich beef consommé topped with a toasted crostini and melted Wisconsin Gruyere Swiss served inside a jumbo onion bowl.
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 Sterling Silver 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.
THE CLUBHOUSE TURN
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, smoked bacon, roasted tomatoes, crispy onions, and blue 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.
THE PREAKNESS
All entrees are served a la carte.
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.
THE BELMONT STEAKS
All steaks are served a la carte. We proudly serve only Sterling Silver Beef.
All steaks are carved to order in-house and wet-aged a minimum of 40 days.
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.
Grilled Pork Chop 28
Thick cut bone-in pork chop brined in Southern-style sweet tea.
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 89 / 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.
FINAL TOUCHES
Lobster Tail 18
Creamed Spinach 8
Pommes Robuchon 6
Oscar Topping 12
Asparagus Bearnaise 9
Steakhouse Truffle Fries 7
Grilled Shrimp (4) 11
Sautéed Mushrooms 6
Bleu Cheese Crust 3
Crab Cake 14
Garlic-Herb Butter 3
Cabernet Demi-Glace 3
Sea Scallops 15
Au Poivre Style 3
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.