Thoroughbreds Chop House Grille - Vollständiges Menü

Blackened jumbo shrimp served over over smoked gouda cheese grits finished in a lobster cream sauce. Also available as an entree

Scallops tubbed wit five spices served over a chilled cous cous salad topped with fried soy noodles

Wild mushroom risotto served with seared sea scallops and topped with grilled asparagus

Topped with mango chutney and served with caribbean jerk sweet potatoes

A trio of extra large white gulf shrimp served with cocktail sauce

Blackened jumbo shrimp served over smoked gouda cheese grits finished in a lobster cream sauce

Caramelized onions simmered in beef broth finished wit grueyere swiss and house crouton baked golden brown

Slow roasted and specially seasoned tenderloin carved tableside by your server. Accompanied by creamed spinach sauteed mushrooms whipped potatoes and fresh asparagus. Served for 2. Choice of sides are included. House salad is available by request

Fresh sushi grade tuna flown in from hawaii served rare with fresh pickled ginger wasabi california rolls and hoisin ginger sauce

Our certified angus beef filet wrapped with applewood bacon and char-grilled

Our certified angus beef filet wrapped with applewood bacon and char-grilled

Made for two

Shrimp scallops and mussels simmered in your choice of creamy alfredo or fresh marinara sauce and tossed with angelhair pasta

Thinly sliced black angus beef tenderloin topped with arugula shaved pecorino ramano drizzled with sassy aioli and balsamic reduction

Served with a unique tomato butter and house mashed potatoes or vegetable of the day

A cream based soup with blue crab meat and roe sherry and nutmeg

Baked fresh filet of grouper dredged in japanese bread crumbs topped with a sauteed colossal shrimp finished in a sauce of lobster stock cream diced tomatoes and seasonings. Served with our mashed potatoes.

With warm eggplant olive tapenade and toasted vermont goat cheese

Fresh shucked oysters finished with spinach applewood smoked bacon seasoned bread crumbs and sauce bernaise

Fresh lump crabmeat baked and topped with remoulade and served on seasonal salsa

Grilled seared with cracked pepper garlic and fresh herbs. Served with toast pointsand chasseur sauce. Chef suggests medium rare to medium only

A cream based chowder made with shrimp bay scallops and fresh local fish seasoned with applewood smoked bacon and sweet corn

8 oz. Filet mignon impressed with peppercorns and served with a sauce of brandy dijon mustard green peppercorns and cream

8-Ounce filet paired with a lowcountry crabcake served with mashed potatoes or vegetables of the day

8 oz. filets grilled and topped with one sauteed colossal shrimp and sauce bearnaise

Served with horseradish chive butter and house mashed potatoes or vegetable of the day. Try it coffee style encrusted with finely chopped fresh coffee beans cracked peppercorns and course ground sea salt

22-Ounce cowboy. Served with a truly unique tomato butter and mashed potatoes or vegetables of the day or try it coffee style encrusted wit chopped fresh coffee beans cracked peppercorns and sea salt

9-Ounces

16-Ounces

12-Ounces

New zealand lamb rack served with a sweet bourbon cream sauce and mashed potatoes finished with brown sugar pecan crumbles.

Bronzed and topped with fresh warm vermont goat cheese jalapeno pepper jelly and served with mashed potatoes

10-Ounces milk fed chop breaded with parmesan pan-fried in olive oil and topped with a pistachio-sage butter sauce

Pan-seared basil encrusted tuna flown in from hawaii server over sun dried tomato and pecorino romano. Topped with an oven roasted tomato and basil salad

Two lump crabmeat cakes baked and topped with remoulade and served on seasonal salsa. Accompanied by mashed potatoes or vegetables of the day

Classic style baked with house-made garlic herb butter and panko bread cumbs

8-Ounces salmon filet grilled with a sesame ginger sauce and served with two large deep fried california rolls and dipping sauce