Originally constructed in 1988 as an outdoor bar complete with brick hearth fireplace, The Paddock Pub has always been Thoroughbreds’ most unique space.
Built around a century-old live oak tree, The Paddock Pub is the perfect blend of local history and modern cuisine. Featuring handcrafted sandwiches, hearty soups and the freshest local “farm to table” ingredients on the beach, we invite you to experience our casual dining menu with our signature fine dining flair! Our regular dinner menu, award-winning wine list and specialty cocktails are all available.
Join us daily for Happy Hour* Tuesday-Friday where all pub food is 20% off from 4:30pm to 6:30pm.
FRENCH ONION SOUP 14
Caramelized onions and beef consommé topped with a toasted crostini and melted Wisconsin Gruyere Swiss.
SOUP DU JOUR 12
Inquire with your server for our daily soup creation.
ANGELS ON HORSEBACK 18
Jumbo scallops wrapped in bacon, served with bacon-bourbon glaze.
SEAFOOD CAKE 20
Maryland style cakes made with our fresh daily seafood selection, served with mustard remoulade.
ESCARGOT 14
Six baked land snails resting in an herbed garlic butter sauce, with panko breadcrumbs and Brie cheese.
COLOSSAL SHRIMP COCKTAIL 18
A quartet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce.
CALAMARI 18
Flash-fried calamari tossed with banana peppers, served with marinara sauce.
TUNA TARTARE 18
Diced ahi tuna marinated in sesame oil, topped with sesame seeds, served in a crisp wonton bowl, with wasabi cream cheese, a cucumber-lime salsa and a side of seaweed Shoyu sauce.
Add 6 oz. chicken breast for $8 or 7 oz. salmon filet for $20.
CLASSIC WEDGE SALAD 13
Crisp iceberg lettuce with crumbled bleu cheese dressing, applewood-smoked bacon, heirloom tomatoes and crispy fried onions, finished with balsamic gastrique.
MARTHA’S VINEYARD SALAD 13
A spring mix topped with purple onions, dried cranberries, feta cheese, praline pecans, diced green apples and a maple-raspberry vinaigrette.
HOUSE SALAD 6
A spring mix served with cucumbers and heirloom cherry tomatoes finished with your choice of dressing: Maple Raspberry Vinaigrette, Sweet & Sour Poppyseed, Bleu Cheese, or Ranch Dressing.
BEET SALAD 14
Red and golden beets, with toasted pistachios, goat cheese, cilantro micro greens and a white truffle oil-honey vinaigrette.
THOROUGHBRED BURGER 17
House-made 8oz. burger topped with Gruyère Swiss cheese, bacon, and black onion jam. Served on a brioche bun with lettuce, tomato, and onions, with fries or onion rings.
FRIED CHICKEN SANDWICH 14
Lightly breaded then fried, served on a brioche bun with lettuce, tomato, onions and bacon, with fries or onion rings.
FRENCH DIP 16
Sliced prime rib topped with melted Gruyère Swiss cheese on a toasted baguette, served with sautéed onion au jus, and fries.
BLACKENED BEEF TIPS 17
Beef tenderloin tossed in our house seasoning, then seared and topped with bleu cheese crumbles.
FISH & CHIPS 14
Tempura beer-battered cod, served with fries, coleslaw and tartar sauce.
GRAND MARNIER CRÈME BRULEE 11
Vanilla-bean custard infused with Grand Marnier, topped with caramelized sugar and whipped cream.
NEW YORK CHEESECAKE 11
Adapted from an age-old Manhattan recipe of fresh ricotta, cream cheese, sour cream, and vanilla, baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.
TRIPLE CROWN 11
A tower of chocolate that begins with a chocolate cookie crust resting beneath a layer of molten chocolate lava cake topped with chocolate mousse, and finished with whipped cream, raspberry puree, and chocolate syrup.
KEY LIME PIE 11
Custard pie made with Nellie and Joe’s Key lime juice and garnished with whipped cream.
*Happy Hour available in designated bar areas. Reservations not accepted. Dine-in only.
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