LOLLIPOP LAMB CHOP

Grilled tender chops served with mango mint chutney.

CRAB COCKTAIL

Jumbo lump crab and fingers.

SMOKED FISH PLATE

Served with Chef’s choice of cheese and grapes.

JUMBO LUMP CRABCAKE

Truly the best.

SHRIMP COCKTAIL

Jumbo gulf shrimp served with a spicy cocktail sauce.

BARBECUED SHRIMP

Jumbo prawns sautéed Louisiana style.

SEARED AHI TUNA

Blackened rare with a wasabi sauce.

OYSTERS ROCKEFELLER

Traditional dish topped with Pernod.

SEAFOOD SAMPLER

Chilled treasures from the sea.

FRESH STONE CRAB CLAWS

Succulent with a traditional mustard sauce.

SOUP DU JOUR

FRENCH ONION SOUP

With garlic croutons and Swiss cheese.

LOBSTER BISQUE

Creamy tomato base.

ICEBERG WEDGE

This classic salad features cold wedges of crispy iceberg lettuce with applewood smoked bacon. Topped with our chunky blue cheese.

MIXED GREEN SALAD

A blend of baby lettuces with grape tomatoes, croutons and red onions.

TOMATO AND ONION SALAD

Vine ripe tomatoes and sliced red onions topped with blue cheese dressing.

SPINACH SALAD

Tender baby spinach, onions, mushrooms, chopped egg and bacon, topped with our warm bacon dressing.

CAESAR SALAD

Traditionally served.

TOMATO AND MOZZARELLA

Vine ripe tomatoes meet fresh mozzarella cheese. Drizzled with balsamic vinegar and virgin olive oil.

COBB SALAD

Crumbled blue cheese, diced tomatoes, chopped egg, diced avocado, crumbled bacon, and diced chicken breast are lined atop a bed of mixed greens.

GARLIC MASHED POTATOES

IDAHO BAKED POTATO

With butter, sour cream, bacon, cheese and chives.

HAND CUT FRENCH FRIES

CREAMED SPINACH

SAUTÉED SPINACH

FRESHLY STEAMED BROCCOLI

FRESH STEAMED ASPARAGUS

With Hollandaise.

SAUTÉED MUSHROOMS

CREAMED CORN

HOMEMADE ONION RINGS

SIGNATURE FILET MIGNON

Served bone-in for added flavor.

FILET MIGNON

The most tender of steaks.

NEW YORK STRIP

Prime marbling makes this our most flavorful steak.

MOJO SHORT RIB

Marinated in a spicy Asian sauce, served on a bed of mashed potatoes.

DRY AGED STEAKS

A time honored technique to tenderize and concentrate superb flavors.

20OZ. KANSAS CITY SIRLOIN

20OZ. BONE-IN RIB EYE

24OZ. PORTERHOUSE

PRIME RIB AU JUS

Slow roasted, served with au jus and horseradish.

RIB STEAK

A hearty, juicy, bone-in ribeye.

VEAL PORTERHOUSE

Tender milk fed veal.

VEAL OSSO BUCCA

Slowly braised to melt in your mouth.

SADDLE PORK CHOP

Served with grilled pineapple chutney.

LEMON HERB CHICKEN

Marinated in lemon fresh herbs and olive oil.

DOUBLE TURKEY CHOP

Two chops, broiled to perfection.

CRAB IMPERIAL

Moist jumbo lump crab.

FRESH MAHI MAHI

Served in a tomato provencal sauce.

YELLOWFIN TUNA

Grilled or blackened to order.

ATLANTIC SALMON

Fresh broiled salmon.

JUMBO LUMP CRAB CAKES

Truly the best.

SWORDFISH

Fresh steak grilled with butter.

BROILED HALIBUT

Topped with garlic butter.

TWIN LOBSTER TAILS

Two Brazilian lobster tails.

SURF AND TURF

Filet mignon and one lobster tail.

FRESH LOBSTER

Fresh Maine lobster three pounds and larger.

1 ½ LB. ALASKAN KING CRAB LEGS

CHOCOLATE TORTE

A decadent flourless chocolate cake layered with dark and white chocolate ganache.

LEMONCELLO CHEESECAKE

Light and creamy cheesecake, flavored with a lemon infused Italian liquor. Served with raspberry sorbet.

CONLEY WARD’S CHOCOLATE CAKE

Rich chocolate cake with fudge frosting topped with chocolate truffle and served with chocolate ice cream.

KITCHEN SINK COOKIE SUNDAE

The chef’s signature cookie has everything but the… Served with vanilla ice cream, caramel, chocolate sauce, whipped cream, and a strawberry.

TRIO OF CRÈME BRULEE

Enjoy a miniature sampling of a traditional vanilla, chocolate Grand Marnier, and mixed berry.

KENTUCKY BUTTER CAKE

A moist pound cake with a sweet butter and vanilla ice cream.

CHOCOLATE BREAD PUDDING

Warm bread pudding with raisins and crème anglaise.

SEASONAL FRUIT COBBLER

Served warm with vanilla ice cream.

FRESH BERRIES

Fresh seasonal berries served in a light vanilla syrup.

ICE CREAM & SORBET

Vanilla, Chocolate, Raspberry Sorbet.