Thoroughbreds Chophouse Menu

A quintet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce.

Flash-fried with banana peppers, served with marinara sauce.

Six baked land snails resting in a shallot, garlic, wine butter sauce, with parmesan cheese.

Beef tenderloin tossed in house seasoning, seared, and topped with bleu cheese crumbles.

Diced Ahi tuna blended with sesame oil, rice wine, sriracha, lime juice, soy sauce, white and black sesame seeds, topped with thinly julienned cucumber slices, served in crisp wontons.

Inquire with your server for our chef’s daily soup creation.

Caramelized onions and rich beef consommé topped with an herbed crouton and melted Wisconsin Gruyère cheese.

Crisp iceberg lettuce wedge topped with house smoked bacon, heirloom tomatoes, a hard-boiled egg and bleu cheese dressing.

A spring mix with red onions, dried cranberries, bleu cheese crumbles, praline pecans, and a maple-raspberry vinaigrette.

Our southern rendition of Caesar Cardini’s famous recipe prepared by your server. Also available made in kitchen, chopped or charred for $13.

Maple Leaf Farms roasted half duck, carrot purée, sautéed broccolini, blueberry beurre rouge.

Braised pork shank, Parmigiano-Reggiano risotto, with a red wine pork demi-glace.

18-ounce bone-in butcher block prime pork chop, served à la carte with bacon-bourbon glaze.

Sautéed and served with chorizo broth, Carolina Gold rice, swiss chard.

Sautéed and served with wild mushroom and parmesan risotto, fried zucchini noodles.

Grilled wild-caught Maine lobster tails with seasoned grilled asparagus and drawn butter.

Seared in bacon fat, served with roasted corn purée, sunflower microgreens, prosciutto, blackberries.

Served for two, this specialty seasoned 20 oz. center cut filet mignon is carved, cooked, and flamed tableside by your server. This French classic is served with asparagus, sauteed burgundy mushrooms, mashed potatoes and sauce béarnaise.

Adapted from an age-old Manhattan recipe of fresh ricotta, cream cheese, sour cream, and vanilla, baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.

A delectable tower of chocolate that begins with a chocolate cookie crust resting beneath a layer of molten chocolate lava cake topped with chocolate mousse, and finished with whipped cream, raspberry puree, and chocolate syrup.

Custard pie made with Nellie and Joe’s Key lime juice and garnished with whipped cream.