Thoroughbreds Chop House & Grille Menu

Traditional Cosmo

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

Blood Orange Cosmo

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

The Traditional French Martini

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

Razzy Raspberry Martini

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

Run for the Roses Martini

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

Georgia Bootlegger Martini

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

Apple Martini

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

Blue Lagoon Martini

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

Chocolate Lover's Martini

Smirnoff Vanilla Vodka and Godiva Chocolate Liqueur.

Peachy-Pamatini

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

Javatini

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

Raspberry Truffle Martini

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

Caramelized Onions

Creamed Spinach

Chardonnay Sautéed Mushrooms

Smoked Gouda Cheese Grits

Shrimp Béarnaise

Asparagus with Béarnaise

Risotto Du Jou

Oscar Style (Asparagus, Crab Meat, Béarnaise)

Crab Cake

Cold-Water Lobster Tai

Villa Pozzi Pinot Grigio, Sicily

Peter Mertes Reisling, Germany

La Terre Chardonnay, California

Biltmore Estate White Zinfandel, North Carolina

Sip Moscato, California

Nobilo Sauvignon Blanc, New Zealand

Chateau St. Michelle Chardonnay, Washington

LaMarca Prosecco, Italy

Chandon Brut, Napa

Chandon Brut Rose, Napa

Impero Collection Merlot, Italy

La Terre Cabernet Sauvignon, California

Seaglass Pinot Noir, Santa Barbara

Toad Hollow Merlot, Russian River Valley

Legend of the Vine Cabernet Sauvignon, Central Coast

Impero Collection Sangiovese, Italy

Graffigna Malbec, Argentina

MacMurray Pinot Noir, Central Coast

Dreaming Tree Red Blend, North Coast

French Onion Soup

Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.

Soup du Jour*

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

Wedge Salad

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

Heirloom Tomato Salad

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

Tableside Caesar Salad*

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

Watermelon Salad

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

Caprese Salad

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

Fried Calamari

Seasoned and lightly breaded, served with fresh marinara.

Shrimp Cocktail

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

Lowcountry Fried Green Tomatoes

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

Blackened Lollipop Lamb Chops*

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

Oysters Thoroughbred*

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

Escargot

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

Angels on Horseback*

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

Blackened Beef Tips*

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

Sea Scallop Cake*

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

Tuna Sashimi*

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

Colossal Crabcake

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

Calf's Liver

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

Chicken Dijon

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

Bacon Wrapped Meatloaf

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

Chicken Pesto Risotto

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

Duck du Jour

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

Australian Rack of Lamb*

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

Shrimp & Grits Etouffee

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

Blackened Salmon*

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

Grouper Nantua

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.

Colossal Crab Cake Dinner

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

Waimea Bay Ahi Tuna*

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

Shellfish Trio

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

Fruta Del Mar

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

Thoroughbreds Prime Rib*

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

Peach Pork Chop*

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.

Bacon Bourbon Tenderloin*

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.

Tournedos a la Bearnaise*

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

Filet Mignon*

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

Steak Au Poivre*

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

Angus Ribeye*

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

New York Strip*

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)

Brown Sugar Rubbed Angus Porterhouse*

20 oz. Black Angus "King T-Bone," sugar rubbed and grilled to order.

Chateaubriand Bouquetiere*

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