Dinner Menu

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

THE STARTING GATE

Angels on Horseback 15

Jumbo sea scallops wrapped in Applewood smoked bacon 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.

THE CLUBHOUSE TURN

French Onion Soup 10

Caramelized onions and rich beef consommé topped with an herbed crouton and melted Wisconsin Gruyère cheese.

Classic Wedge Salad 12

Crisp iceberg lettuce wedge topped with bleu cheese dressing, house-smoked bacon, hard-boiled egg and heirloom tomatoes.

Charred Caesar Salad 10

Charred romaine with shaved parmesan cheese, garlic-herbed croutons, and tossed with house-made Caesar dressing.

Tableside Caesar Salad 13 /Person

Our southern rendition of Caesar Cardini’s famous recipe prepared by your server.

ENTREES

Entrees served with pommes Robuchon and vegetable du jour.

Sautéed Crab Cakes 33

Jumbo lump blue-swimming crab meat and fresh local seasonings fashioned into cakes and sauteed.

Chateaubriand Bouquetiere For Two 110

Served for two, this specialty seasoned 16 oz. center cut filet mignon is carved, cooked, and flamed tableside by your server. This French classic is served with vegetable du jour, sauteed burgundy mushrooms, and pommes Robuchon.

Chicken Marsala 31

From Maysville, GA, this Wayne Farms, certified all-natural jumbo chicken breast is sauteed with mushrooms in a creamy Marsala wine sauce.

Herb Encrusted Lamb Chops 56

From Patrick Springs, VA, this Border Springs rack of lamb is encrusted with garlic and fresh herbs then roasted to order.

THE BELMONT STEAKS

Steaks served à la carte. Additions for $3: Au Poivre Sauce, Bleu Cheese Crust, or Coffee Crust.

24 oz. Bone-In Cowboy Ribeye 45

Aged in house and served with Thoroughbreds steak sauce.

14 oz. New York Strip Steak 47

From Norcross, GA, this Allen Brothers Farm 45 day dry-aged strip steak is pan-seared with garlic-herbed butter, and topped with a crispy onion ring.

10 oz. Filet Mignon 49

From Marion, NC, this Spear-T Farms tenderloin is hand-cut and grilled to order, served over cabernet wine demi-glace and toasted peppercorns.

56 oz. Tomahawk Ribeye For Two 125

Long bone-in ribeye aged 28 days, grilled and sliced to order.

Slow-Roasted Prime Rib 12 oz. 36 / 16 oz. 48

Encrusted with fresh local herbs, slow-roasted and sliced to order, served with choice of au jus or horseradish.

ACCOUTREMENTS

Grilled Shrimp 11

Grilled Asparagus 7

Vegetable Du Jour 7

Grilled Lobster Tail 18

Pommes Robuchon 6

Buttered Mushrooms 6

Oscar Topping 12

Baked Potato 5

Side Salad 6