Legends Seafood & Steakhouse Menu

Raspberry vodka, Ketel One Citroen, Peach schnapps, citrus juices

Ketel One Citroen, ginger beer, mint, splash of lime.

Ketel One Citroen, Cointreau, simple syrup, lemon, sugar rim.

Malibu coconut rum, mint, lime juice, simple syrup, Bacardi rum, splash of soda water.

Tito's vodka, grapefruit juice, basil, splash of Triple Sec.

Empress gin, float of prosecco, lemon juice, lavender essence, edible flower.

Hendrick's gin, Campari, sweet vermouth.

Templeton Ryem sweet vermouth, amaretto.

Woodford Reserve, simple syrup, liquor ice rinse, king cube

Tito's vodka, Kahlua coffee liqueur, fresh espresso.

Rumchata, Kahlua coffee liqueur, vanilla vodka.

Woodford Reserve, lemon juice, honey syrup.

Jaja blanco tequila, lime juice, Monin agave nectar.

Jaja blanco tequila, muddled cucumber, mint, lime juice, Cointreau liqueur, agave, serrano.

Jaja reposado tequila, blue Curaçao liqueur, pineapple juice, orange juice.

Campante mezcal, St-Germain liqueur, grapefruit juice.

Campante mezcal, Grand Marnier tequila, agave.

Campante mezcal, Cointreau liqueur, pineapple juice, lemon juice, agave.

Maker's Mark, sweet vermouth, bitters, cherry.

Basil Hayden bourbon , Crème de cassis liqueur, Angostura bitters, lemon juice, simple syrup.

Bulleit rye, Angostura bitters, muddled sugar cube, cherry.

Basil Hayden, Aperol, Nonino Amaro liqueur.

Larceny bourbon, ginger beer, lemon juice, muddled strawberries.

Templeton rye, lemon juice, simple syrup, lemon bitters.

Woodford Reserve, Campari, sweet vermouth.

Non alcoholic

Crispy fried calamari served with a light spicy marinara sauce and a smoky berry caper sauce.

Shrimp sautéed in a light spicy marinara sauce. Served with an asparagus-lemon-risotto infusion.

Grilled octopus sautéed with oregano, peppers, chorizo, fingerling potatoes, onions, Mediterranean olives, EVOO, and a guajillo chile sauce.

Ahi tuna marinated with a poke sauce, avocado, and wonton chips.

Pan seared scallops sautéed with shallots, white peppers, garlic, and a saffron cream sauce. Served with a side house salad.

Our signature. Manila clams sautéed with garlic, chorizo, butter, fresh lemon juice, chili flakes, and a white wine reduction.

Thinly sliced filet mignon (served raw) with arugula, capers, EVOO and shaved parmesan cheese.

Chef’s selection of meats and cheeses.

Deep-fried chicken breast topped with pickled slaw, cheddar cheese, and a light spicy aioli. Served with a side of garlic basil fries.

Grilled lamb chops topped with dijon mustard, cognac, shallots, garlic, butter, and rosemary. Served on a bed of 18-month aged parmesan risotto.

Cheeseburger with lettuce, tomato, pickled onion, cheddar cheese, and our Legends house sauce. Served with a side of garlic basil fries.

Neapolitan meatballs topped with a light spicy marinara sauce.

Eggplant parmigiana, Chef’s recipe.

Pan seared scallops sautéed with shallots, white peppers, garlic, and a saffron cream sauce. Served with a side house salad.

Our signature. Manila clams sautéed with garlic, chorizo, butter, fresh lemon juice, chili flakes, and a white wine reduction.

Shrimp sautéed in a light marinara sauce. Served with an asparagus-lemon-risotto infusion.

Ahi tuna marinated with a poke sauce, avocado and wonton chips.

Neapolitan meatballs topped with a light spicy marinara sauce.

Lump Blue Crab Meat with a roasted bell pepper aioli. Served with a side house salad.

Grilled octopus sautéed with oregano, peppers, chorizo, fingerling potatoes, onions, Mediterranean olives, EVOO, and a guajillo chile sauce.

Thinly sliced filet mignon (served raw) with arugula, capers, EVOO, and shaved parmesan cheese.

Chef’s selection of meats and cheeses served with walnuts, raisins, olives, fig jam, and crostinis.

Romaine lettuce, croutons, shaved parmesan, and caesar dressing.

Organic mixed greens, spinach, cherry tomatoes, cucumbers, almonds, fontina cheese, dried raisins, and a citrus lemon vinaigrette.

Red and yellow beets, caramelized walnuts, tangerines, burrata cheese, EVOO, and a balsamic reduction vinaigrette. Ensalada

Seared and blackened Ahi tuna, organic mixed greens, spinach, wonton crisps, tangerines, roasted bell peppers, avocado, and a lemon citrus vinaigrette.

Deep-fried chicken breast topped with pickled slaw, cheddar cheese, and a light spicy aioli. Served with a side of garlic basil fries.

Yet another classic.

Mozzarella cheese, arugula, prosciutto di parma, and burrata cheese.

Parmesan cheese, manchego cheese, Mediterranean olives, red onions, roasted bell peppers, and chorizo.

Fettuccine pasta sautéed with pieces of filet mignon, garlic, shallots, mustard, and mushrooms in a marsala wine reduction sauce.

Linguine pasta sautéed with chicken breast, mushrooms, and asparagus in a pink vodka sauce.

Eggplant parmigiana, Chef’s recipe. Served with a side of linguine pasta in a light spicy marinara sauce.

Linguine pasta served with sautéed shrimp, clams, and mussels over a light spicy marinara sauce.

Chicken breast stuffed with prosciutto di parma, fontina cheese, and spinach in a pink vodka sauce. Served with mashed potatoes and vegetables.

Panko crusted halibut filet sautéed with cherry tomatoes, onions, garlic, Italian herbs, capers, Mediterranean olives, and a white wine reduction sauce. Served with sides of mashed potatoes and vegetables.

Whole sea bass, butterfly cut, sautéed with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with linguine a la checca.

Sole sautéed with lemon, butter, shallots, and a white wine reduction sauce. Served with mashed potatoes and vegetables.

Grilled salmon filet sautéed with shallots and topped with tropical fruit pico de gallo. Served with mashed potatoes and vegetables.

Mussels, clams, shrimp, scallops, and fish sautéed in a light spicy tomato broth with a white wine reduction sauce.

Grilled lamb chops topped with dijon mustard, cognac, shallots, garlic, butter, and rosemary. Served with 18-month aged parmesan risotto.

Short ribs topped with madeira wine, thyme, rosemary, garlic, celery, onions, carrots, and a sweet guajillo chile sauce. Served with mashed potatoes and vegetables.

8oz skirt steak, pre-sliced, topped with parsley, garlic, shallots, dried oregano, red chili flakes, and EVOO. Served with garlic basil fries.

8oz Grass fed filet mignon topped with mushrooms, shallots, dried thyme, a bay leaf, and a red wine reduction sauce. Served with three-cheese potatoes au gratin and vegetables.

14oz Certified Angus Beef center-cut ribeye, pre-sliced, topped with rosemary, garlic, and EVOO. Served with three-cheese potatoes au gratin and vegetables.

12oz Prime Angus New York strip topped with melted blue cheese. Served with three-cheese potatoes au gratin and vegetables.

Sauce selection: butter, marinara, pink sauce, or alfredo sauce.

Sauce selection: butter, marinara, pink sauce, or alfredo sauce.

Cheddar cheese only. Served with a side of garlic basil fries.

3 total.

3 total.