Thoroughbreds Chop House Grille - Menú completo

Skyy Infusion Blood Orange Vodka, Grand Mariner, lime juice and a splash of cranberry juice.

Malibu Coconut Rum and Midori Melon Liqueur mixed with a pineapple juice and blue curacao.

Absolut Orient Apple Vodka, with a splash of Apple Pucker mixed with a hint of sour mix.

Skyy Infusions Raspberry Vodka, and Godiva White Chocolate Liqueur with a splash of cream, served in a raspberry-swirled martini glass.

Ketel One Citron Vodka, triple sec, lime juice and a splash of cranberry juice.

Smirnoff Vanilla Vodka and Godiva Chocolate Liqueur.

Ketel One Citron Vodka, mixed with Chambord Raspberry Liqueur with a hint of triple sec and a splash of sour mix.

Makers Mark ' 'Handmade ' ' Bourbon, Peachtree Schnapps, fresh mint and a squeeze of fresh orange juice.

Smirnoff Ruby Red Vodka, mixed with cranberry juice, orange juice, and a splash of sprite.

Skyy Infusions Raspberry Vodka, Chambord, mixed with cranberry and pineapple juice.

Pomegranate Liqueur and Peachtree Schnapps, mixed with a splash of orange juice, cranberry juice and sour mix.

Pan-seared colossal lump blue crab meat, spinach, sweet potato puree, and Chardonnay mustardo.

14 oz. cut of Black Angus beef encrusted with coarsely ground coffee beans, sea salt, and cracked black peppercorns. (May be ordered plain upon request)

8 oz. of our most tender cut of Black Angus beef. Hand selected and aged to perfection.

Seasoned and lightly breaded, served with fresh marinara.

A quintet of large white gulf shrimp served with a zesty cocktail sauce and lemon wedge.

Chef's hot selection of bacon wrapped scallops, Oysters Thoroughbred, and fried gulf shrimp.

Pan-seared and served with Applewood smoked bacon and caramelized onions over mashed potatoes. Finished with a port wine reduction.

Cast-iron seared blackened beef tips served with béarnaise sauce.

Ginger-seared Hawaiian Ahi tuna served with pickled ginger, seaweed salad, won-ton chips, and wasabi crème fraiche.

Beef, pork, and veal meatloaf wrapped in Applewood smoked bacon. Served with smoked gouda cheese grits, hericot verts, caramelized onions, and red pepper coulis.

Fresh mozzarella, heirloom tomatoes, basil, aged balsamic, basil oil, sea salt.

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

Sweet local watermelon, cucumber, tomato, sliced red onion, olive tapenade, toasted pine nuts, feta cheese, aged balsamic, and creamy feta dressing.

Tender Arborio rice with natural chicken, basil pesto, roasted tomatoes, shallots, and pesto garlic cream sauce.

Pan-seared salmon filet served with roasted tomatoes, hericot verts, roasted garlic, and pearl onions. Finished with a Chardonnay cream sauce.

Chef's chilled selection of Hawaiian Ahi Tuna, oysters on salted ice, and shrimp cocktail.

Sous Vide and mustard grilled rack of lamb served with silky sweet potatoes, bacon bourbon glaze, sautéed spinach, and port wine tomato jam.

Served for two. A slow-roasted and specially seasoned beef tenderloin, carved and flamed tableside by your server. Accompanied by creamed spinach, sautéed mushrooms, house mashed potatoes and fresh a

Green Tomatoes, dipped in buttermilk, and fried golden brown. Topped with prosciutto wrapped fresh mozzarella and a spicy pepper jam.

Glenview Farms goat cheese crostini topped with sliced heirloom tomatoes. Finished with basil oil and aged balsamic gastrique.

8 oz. filet mignon encrusted with cracked peppercorns and served with a brandy, Dijon mustard, and green peppercorn cream sauce.

16 oz. cut of Black Angus beef with optimum marbling for tenderness and flavor.

Patron Café XO Liqueur, Smirnoff Vanilla Vodka, and a dash of half-n-half.Served in a chocolate rimmed martini glass.

Jumbo sea scallops, wrapped in Applewood smoked bacon and served with sautéed spinach.

Blackened jumbo shrimp, Cajun etouffee, andouille sausage, and asparagus served over smoked Gouda cheese grits.

Lightly breaded and pan-seared local grouper topped with 2 large gulf shrimp. Finished with a diced tomato lobster cream sauce. Served with house mashed potatoes or vegetable du jour.

Two breaded chicken breasts, pan-fried, served with sautéed spinach, bacon crisps and toasted pecans. Finished with a Dijon mustard cream sauce. Served with house mashed potatoes or vegetable du jour

Our Southern twist on Caesar Cardini's classic recipe. Prepared tableside for two or more. Single orders may be prepared in our kitchen.

Slow roasted cut of boneless ribeye dipped in Au Jus. Due to demand, we cannot guarantee that prime rib will be available during later business hours

20 oz. Black Angus ' 'King T-Bone, ' ' sugar rubbed and grilled to order.

Petite Angus tenderloins, topped with colossal blue crab and béarnaise sauce. Served medium rare or medium only for maximum tenderness.

Sous Vide 8 oz. tenderloin grilled to perfection and finished with a bacon bourbon demi-glace. Served medium rare or medium only for maximum tenderness.

Center cut, dry aged Duroc pork chop served with fresh South Carolina peaches, smoked bacon, spinach, baby red mashed potatoes, and homemade peach barbeque sauce.

Two colossal lump blue crab cakes, pan-seared with wilted garlic spinach, sweet potato puree and Chardonnay mustardo.

Ultra fresh ginger seared Ahi tuna, flown in from Hawaii, served with toasted pecans, bacon, hericot verts, pearl onions, and wasabi yellow corn grits.

Pan seared with creole spices and served with sweet potato fries and chipotle aioli.

Jumbo sea scallops baked in aioli with bell peppers and scallions in a crispy golden brown cake.

Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions, Japanese breadcrumbs, and béarnaise sauce.

Chef's daily selection of fresh ingredients. Ask your server for description.

Roasted half-duckling served crispy with our Chef's fresh fruit sauce of the day. Served with house mashed potatoes or vegetable du jour.

Baked in garlic-herb butter, topped with Brie cheese and Japanese bread crumbs.