Dinner Menu

STARTERS

LAMB CHOP

An Australian lamb chop twice grilled and basted with Chef Rodney’s own roasted garlic and mint demi-glace. 12

SEAHORSES

Three fresh diver sea scallops wrapped in prosciutto served on a bed of sautéed spinach then drizzled with hollandaise. 20

MAINE LOBSTER TAIL

Grilled Maine Lobster tail with a Cognac and saffron cream sauce. Served with a grilled French baguette. 15

FRIED CHICKEN LIVERS

Panko crusted chicken livers with a cognac and green peppercorn demi-glace. Served with grilled French bread. 9

CRISPY CALAMARI

Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette & served with marinara. 10

BAKED ARTICHOKE DIP

A blend of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with asiago cheese. Served with red corn chips. 10

BLEU CHEESE CHIPS

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon, and scallions. 10

SOUP & SALADS

CHEF'S DAILY SOUP 5/7

WARM GOATS CHEESE SALAD

Mixed greens topped with panko crusted chevre cheese, candied pecans and refreshing champagne raspberry

vinaigrette. 10

ICEBURG WEDGE SALAD

Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney’s homemade creamy smoked

tomato dressing. 9

HOUSE SALAD

Garden greens, julienned carrots, croutons, tomatoes and your choice of dressing. 7

CAESER SALAD

Romaine lettuce with anchovies, croutons, and asiago cheese. 8

VEGETARIAN PLATTER

Chef Rodney’s choice of four vegetarian items that are

inspired by garden and market availability. 17

PASTA & SANDWICHES

CHEF’S SIGNATURE PASTA

A tasty combination of baby spinach, Portobello mushrooms, Bermuda onions, asiago cheese, prosciutto and grilled chicken breast served over angel hair pasta and white wine garlic sauce. 22

PASTA BOLOGNESE

Fresh pasta of the day served with a homemade meat sauce garnished with a blend of shaved parmesan and reggiano cheeses. 20

RODNEY'S STEAK BURGER

An 8oz. grilled steak burger ground in house and topped with your choice of Cheddar or Swiss cheese on a classic brioche bun. Garnished with lettuce, tomato, onion and pickle. Served with fresh cut fries. 16

FISH SANDWICH

Panko crusted grouper served on a classic brioche bun, then garnished with lettuce, tomato, onions, pickles and Chef Rodney's tartar sauce. Served with fresh cut fries. 14

PRIME BEEF

Served with two compliments of your choice.

FILET MIGNON (8oz)

The ultimate barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork-tender delectable flavor. 39

BUTCHERS CUT RIBEYE (8oz)

Ribeye tenders grilled to order and topped with our Kentucky grown blend of wild mushrooms that are sautéed in sherry and butter then finished with roasted garlic demi-glace. 37

DELMONICO CUT RIBEYE (12oz)

This marvelously rich, yet mellow, boneless cut comes from the heart of the Prime Rib Roast, where the most abundant marbling, tender texture and succulent taste are found. 40

PETITE FILET OF RIBEYE (6oz)

Hand cut petite Ribeye cooked to temperature and lightly dusted with Chef Rodney’s own seasoning. 30

SURF AND TURF

A 4 oz. Filet Mignon and a 6 oz. Grilled Lobster Tail served with drawn butter. 42

“CROWN YOUR BEEF” $5

Add an extra flourish to your Prime Beef Entrée with one of our homemade sauces.

Fresh Béarnaise, Roasted Garlic Demi-Glace, Hollandaise.

Green Peppercorn Cognac Sauce , or

Port Wine Reduction with Bleu Cheese Crumbles.

Add a Grilled Lobster Tail with a Cognac and saffron cream sauce. 15

ENTREES

Served with two compliments of your choice.

WOODFORD RESERVE SHRIMP & SCALLOPS

Diver sea scallops and jumbo shrimp sautéed with shallots, stacked atop toast points and smothered with Chef’s Woodford Reserve cream sauce. This recipe by Chef Rodney Jones is currently featured in the Woodford Reserve Culinary Cocktail Tour Book. 36

LAMB CHOPS

Three chops of free range Australian lamb grilled twice with roasted garlic mint demi-glace. Chef Rodney has been featured in Southern Living Magazine for this recipe. 34

ROASTED DUCK

A crispy half duck enhanced by the berry and chocolate flavors of

Chef Rodney’s port wine reduction. 34

GRILLED SWORDFISH

Grilled swordfish served with roasted red pepper sauce and garnished with hollandaise. 30

ROUPER PICATTA

Panko crusted grouper is flash fried which adds a twist to a traditional favorite sauce of white wine, lemon juice and capers. 24

SALMON

Char-broiled salmon with Chef’s own blackening spices “not too hot or salty” topped with house roasted Roma tomatoes. 27

GRILLED PORK TENDERLOIN

Ancho chili rubbed pork tenderloin finished with chipotle aioli, fresh tomatoes, and scallions. 28

CHICKEN PESTO

Pan Sautéed chicken breast topped with fresh basil pesto cream sauce, diced tomatoes, goats cheese, and scallions. 26

COMPLIMENTS 4.5

Steamed Broccoli

Kale Greens

Sweet Potato Slaw

Sautéed Mushrooms

Corn Pudding

Fresh Cut Fries

Macaroni & Cheese

Panko Crusted Baked Potato

Potato du Jour

Grits of the Day

Vegetable du Jour

Wine Menu

*denotes wines offered by the glass

SPARKLING

*Prima Terra/Italy

*Opera Prima Sparking Moscato/Spain

Piper Heidsiech Champagne Brut/France

Moet White Star/France

WHITES

*Pacific Rim Riesling/Washington

*Gabbiano Pinot Grigio/California

Santa Margherita Pinot Grigio/Italy

*Handcraft Inspiration White Blend/California

Conundrum White Blend/California

*Kim Crawford Sauvignon Blanc/New Zealand

Martin Codax Albarino/Spain

Stag's Leap Viognier/California

*Calina Chardonnay/California

*Chloe Chardonnay/California

*Bouchon Chardonnay/California

Rodney Strong Chardonnay/California

*Stag's Leap "Hands of Time" Chardonnay/California

Ramey Sonoma Chardonnay/California

Chalk Hill Chardonnay/California

Cakebread Chardonnay/California

REDS

*Palo Alto Red Blend/Chile

*Meomi Pinot Noir/California

Paul Hobbs Crossbarn Pinot Noir/California

Melville Pinot Noir/California

*Kunde Zinfandel/California

The Prisoner Zinfandel Blend/California

*Elsa Bianchi Malbec/Argentina

Paul Hobbs "Bramare" Malbec/Argentina

Castello di Farnetella Chianti/Italy

*The Path Merlot/California

Decoy Merlot/California

*Puydeval Languedoc Red Blend/France

Lassegue Bordeaux Grand Cru/France

Bolla Valpolicella Repasso/Italy

*Cune Rioja Tempranillo/Spain

*Divining Rod Cabernet/California

*Leese Fitch Cabernet/California

*Black Stallion Cabernet/California

Chat. St. Michelle Cabernet/Washington

Jordan Cabernet/California

Stonestreet Cabernet/California

Stag's Leap Artemis Cabetnet/California

Silver Oak Alexander Valley Cabernet /California

Silver Oak Napa Valley Cabernet/California

PORTS

*Taylor Fladgate Ruby

*Taylor Fladgate Tawny

*Taylor Tawny Tawny 10 Year

*Taylor Fladgate Tawny 20 Year

SHERRIES

*Harvey's Bristol Cream

Lustau Amontillado

Lustau East India