Epic Chophouse Menu

Two Jumbo Seared Scallops Bacon Wrapped Over Creamed Spinach & Topped with Hollandaise

Corn Flour Crusted, Fresh Herbs & Romano, Peppadew & Pepperoncini Peppers, Served with Epic Marinara

Two Filet Medallions with Angry Fried Oysters, Asparagus & Bernailse

Our Famous Four Cheese Spread Broiled atop Fresh Baked French Baguette Croustades

Served Warm with Whipped Butter

Served Warm with Whipped Butter

Six Ounces of Sweet Jumbo Lump Blue Crab Martini with Horseradish-Honey Mustard Drizzle

With Green Tabasco Butter & Savory Tobacco Onions

With French Baguette croustades & grilled flatbread

8 Lightly Battered Flash Fried Shrimp with a Sweet, Tangy, Spicy Sauce

With Spicy Epic Cocktail Sauce & Lemon

3 strips of thick cut bacon brushed with sriracha glaze and side of buttermilk ranch

Wagyu & Pork Meatballs, House Made Marinara, Parmesan & Basil Ricotta Cheese

Roasted Roma Tomatoes, Herbed Croutons, Spiced Pecans, Aged Romano tossed with Crisp Romaine

Chop house style three onion blend caramelized with fresh beef stock, thick cut crouton float, & molten cheese

Mixed greens and iceberg lettuce with tomatoes, cucumbers, onion, chopped egg, bacon, and herbed croutons

Rich & velvety, prepared in Epic fashion, fresh daily!

Arugula & Spinach tossed with Candied Pecans Pieces, Goat Cheese Croquettes and Bourbon Apples with Epic Golden Dressing

Crisp iceberg lettuce topped with bacon, tomatoes, Danish bleu cheese crumbles, & European bleu cheese dressing

Our 10 oz. Premium Burger on Herb Brioche Bun with Grilled Onions, Sauteed Mushrooms, Bacon, Sharp Cheddar, Dijon, Mayonnaise, Ketchup, Crisp Lettuce, Tomato & Pickles

Marinated & Charbroiled with Garden Fresh Vegetables

Burgundy Demiglace Slow Braised Short Rib of Beef over Yukon Gold Mashed Potatoes

(3) Medallions of Aged Filet Mignon and (8) Gulf Shrimp Seasoned with a Smoky-Cajun Spice and Pan Blackened with Light Herbed Butter Sauce and Creole Remoulade

Charbroiled Tenderloin Tips over Crisp Shoestring Truffle Fries with Rich Cabernet Demiglace and Herbed Garlic Aioli.

Classic Filet Mignon Wellington, Enveloped with Duxelle Mushroom Reduction & Flaky Puff Pastry, Laced with Madeira Foie Gras Glace De Viande

Breaded pan fried 14 oz pork chop with red eye gravy served with a side of creamy stone ground grits

Sautéed Cajun spiced shrimp, prosciutto, & bell peppers over Lowcountry stone ground grits.

The "Epic Center Cut" 12 oz. Tenderloin!

Our "Petite" Version 8 oz. Center Cut!

Certified USDA Prime 22 oz, Bone In Cowboy Cut!

Charbroiled with Creamed Rosemary Dijon Demiglace.

14 oz. Center Cut

Long Bone Heritage Cheshire Pork Chop Charbroiled with "Lynchburg Lacquer" over Maple Whipped Sweet Potatoes.

10 oz & Full of Flavor!

Aged a Minimum of 35 days & Melt in you Mouth Tender! Charred to your Specifications & Perfection!

14 Oz. Aged & Broiled to Perfection

Broiled 14 Oz. Aged Ribeye In Our Hawaiian Pineapple Soy Marinade

14 Oz. Aged Ribeye Topped with Garlic Herb Butter & Smoked Sea Salt

A 28 Oz Statement! The Best of Both Worlds!

Herb & Panko Crusted Breast of Chicken, Smothered with Fresh Marinara, Basil, Mozzarella & Ramano

Marinated Breas of Chicken Basted in Our House Made BBQ and Topped with Crispy Fried Onions

Hand Breaded Breast of Chicken in Crushed Pecans, Gently Fried & Laced with Lemon-Maple Glaze

Breaded local farm 12 oz. chicken breast stuffed with bacon, ham, spinach, & provolone

Cajun Blackened Breast of Chicken Over Pasta Alfredo with Broccoli & Romano

Scratch Made Marinara, Oregano, Olive Oil, Basil, Tossed with Linguine Pasta, Topped with Basil Ricotta Cheese

Tender Maine Lobster & Shrimp Saute with Garlic, Butter, Brandy, Asparagus Tips & Ramano Over Linguini & Brandied Tomato Cream

Sauteed Shrimp & Mushrooms in a Savory Butter Garlic Sauce over Linguini with Grated Ramano Cheese

Pan Seared U10 Scallops & Blood Orange Cream with Sauteed Zuchinni Noodles

Our Epic Blend of Jumbo, Lump & Claw Sweet Blue Crab Gently Baked Golden Brown with Green Tabasco Butter Sauce

Charbroiled 10 oz Antarctic Salmon with a Balsamic Drizzle

Charbroiled 10 oz Antarctic Salmon with a Bourbon Glaze

Pan Seared 10 oz. Halibut with Creamed Corn Risotto, Roasted Tomato Romesco and Asparagus

With, drawn Butter, Lemon & Chardonnay

10 oz Pan Seared Sea Bass with Lemon Sorrel Beurre Blanc