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Ultimate barrel cut filet is slow and naturally aged & expertly trimmed. Served with one complement of your choosing

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choosing

Bone-In cowboy cut ribeye. Served à la carte

Slow roasted & seared on the grill. Served with au jus & one complement of your choosing

Bristol diver sea scallops and chem-free shrimp sautéed with shallots, stacked atop toast points and smothered with Chef Rodney's Woodford Reserve cream sauce

Three chops of free range Australian Lamb char-grilled with roasted garlic mint demi-glace. Southern Living Magazine has featured Chef Rodney's recipe in two of their publications

A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction

Pan seared chicken with a classic Marsala sauce of sun-dried tomatoes, onions and portobello mushrooms.

Oven roasted cedar plank salmon glazed with, house-made, bourbon infused fig compote. Topped with caramelized onions

Slow smoked Berkshire pork shoulder finished with a bourbon bacon maple glaze.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite, Served with a sauce of white wine, lemon juice, capers and shallots

Bucatini pasta tossed with a homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses

Three, fresh, jumbo diver scallops, wrapped in prosciutto, served on a bed of crispy spinach, then topped with fresh hollandaise sauce

A 6oz. Grilled Maine Lobster tail served with drawn butter

Spicy homemade meatballs served with garlic bread

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, apple wood smoked bacon and scallions

Panko crusted chicken livers with a cognac and green peppercorn sauce. Served with grilled French baguette

Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara

Baked Brie topped with a fresh mango chutney, toasted almonds and served with toasted garlic bread.

In-house smoked, pastrami cured salmon served with capers, shallots seasoned cream cheese drizzled with extra virgin olive oil. Served with garlic toast points.

A fusion of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with Asiago cheese. Served with corn chips.

Mixed greens topped with panko crusted chèvre cheese, candied pecans and refreshing champagne raspberry vinaigrette

Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing

Romaine hearts with anchovies, croutons and Asiago cheese

Garden greens, julienne carrots, croutons, tomatoes with your choice of house made dressing

Ultimate barrel cut filet is slow and naturally aged expertly trimmed. Served with one complement of your choosing

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choosing

Bone-In cowboy cut ribeye. Served à la carte

Slow roasted seared on the grill. Served with au jus one complement of your choosing

Bristol diver sea scallops and chem-free shrimp sautéed with shallots, stacked atop toast points and smothered with Chef Rodney's Woodford Reserve cream sauce

Three chops of free range Australian Lamb char-grilled with roasted garlic mint demi-glace. Southern Living Magazine has featured Chef Rodney's recipe in two of their publications

A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction

Pan seared chicken with a classic Marsala sauce of sun-dried tomatoes, onions and portobello mushrooms.

Oven roasted cedar plank salmon glazed with, house-made, bourbon infused fig compote. Topped with caramelized onions

Slow smoked Berkshire pork shoulder finished with a bourbon bacon maple glaze.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite, Served with a sauce of white wine, lemon juice, capers and shallots

Bucatini pasta tossed with a homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses

Three, fresh, jumbo diver scallops, wrapped in prosciutto, served on a bed of crispy spinach, then topped with fresh hollandaise sauce

A 6oz. Grilled Maine Lobster tail served with drawn butter

Spicy homemade meatballs served with garlic bread

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, apple wood smoked bacon and scallions

Panko crusted chicken livers with a cognac and green peppercorn sauce. Served with grilled French baguette

Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara

Baked Brie topped with a fresh mango chutney, toasted almonds and served with toasted garlic bread.

In-house smoked, pastrami cured salmon served with capers, shallots & seasoned cream cheese drizzled with extra virgin olive oil. Served with garlic toast points.

A fusion of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with Asiago cheese. Served with corn chips.

Mixed greens topped with panko crusted chèvre cheese, candied pecans and refreshing champagne raspberry vinaigrette

Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing

Romaine hearts with anchovies, croutons and Asiago cheese

Garden greens, julienne carrots, croutons, tomatoes with your choice of house made dressing

Ultimate barrel cut filet is slow and naturally aged & expertly trimmed. Served with one complement of your choosing

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choosing

Bone-In cowboy cut ribeye. Served à la carte

Slow roasted & seared on the grill. Served with au jus & one complement of your choosing

Bristol diver sea scallops and chem-free shrimp sautéed with shallots, stacked atop toast points and smothered with Chef Rodney's Woodford Reserve cream sauce

Three chops of free range Australian Lamb char-grilled with roasted garlic mint demi-glace. Southern Living Magazine has featured Chef Rodney's recipe in two of their publications

A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction

Pan seared chicken with a classic Marsala sauce of sun-dried tomatoes, onions and portobello mushrooms.

Oven roasted cedar plank salmon glazed with, house-made, bourbon infused fig compote. Topped with caramelized onions

Slow smoked Berkshire pork shoulder finished with a bourbon bacon maple glaze.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite, Served with a sauce of white wine, lemon juice, capers and shallots

Bucatini pasta tossed with a homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses

Ultimate barrel cut filet is slow and naturally aged & expertly trimmed. Served with one complement of your choosing

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choosing

Bone-In cowboy cut ribeye. Served à la carte

Slow roasted & seared on the grill. Served with au jus & one complement of your choosing

Bristol diver sea scallops and chem-free shrimp sautéed with shallots, and smothered with Chef Rodney's Woodford Reserve cream sauce

Three chops of free range Australian Lamb char-grilled with roasted garlic mint demi-glace. Southern Living Magazine has featured Chef Rodney's recipe in two of their publications

A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction

Pan sautéed chicken breast with mozzarella, cherry tomatoes, basil, white wine and fresh lemon juice.

Harmoniously raised Verlasso salmon grilled & topped with fresh hollandaise.

Slow smoked Berkshire pork shoulder finished with a bourbon bacon maple glaze.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite, Served with a sauce of white wine, lemon juice, capers and shallots

Bucatini pasta tossed with a homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses

Fresh Maryland, jumbo lump crab cake, serve with Chef, Rodney’s Keylime mustard sauce.

Three, fresh, jumbo diver scallops, wrapped in prosciutto, served on a bed of crispy spinach, then topped with fresh hollandaise sauce

A 6oz. Grilled Maine Lobster tail served with drawn butter

Spicy homemade meatballs served with garlic bread

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, apple wood smoked bacon and scallions

Panko crusted chicken livers with a cognac and green peppercorn sauce. Served with grilled French baguette

Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara

Baked Brie topped with a fresh mango chutney, toasted almonds and served with toasted garlic bread.

Panko crusted shrimp tossed in a crunchy garlic & sweet Thai chili sauce.

Fresh baked, crisp flat bread topped with a house-made fig chutney, crumbled goat cheese, & sautéed shallots.

Mixed greens topped with panko crusted chèvre cheese, candied pecans and refreshing champagne raspberry vinaigrette

Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing

Garden greens, julienne carrots, radish, croutons, tomatoes with your choice of house made dressing

Romaine hearts with anchovies, croutons and Asiago cheese

Three, fresh, jumbo diver scallops, wrapped in prosciutto, served on a bed of crispy spinach, then topped with fresh hollandaise sauce

A 6oz. Grilled Maine Lobster tail served with drawn butter

Spicy homemade meatballs served with garlic bread

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, apple wood smoked bacon and scallions

Panko crusted chicken livers with a cognac and green peppercorn sauce. Served with grilled French baguette

Lightly breaded and fried crispy, enhanced with Thai basil vinaigrette and served with marinara

Baked Brie topped with a fresh mango chutney, toasted almonds and served with toasted garlic bread.

Panko crusted shrimp tossed in a crunchy garlic & sweet Thai chili sauce.

Fresh baked, crisp flat bread topped with a house-made fig chutney, crumbled goat cheese, & sautéed shallots.

Mixed greens topped with panko crusted chèvre cheese, candied pecans and refreshing champagne raspberry vinaigrette

Wedge of Iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with Chef Rodney's creamy smoked tomato dressing

Garden greens, julienne carrots, radish, croutons, tomatoes with your choice of house made dressing

Romaine hearts with anchovies, croutons and Asiago cheese

Ultimate barrel cut filet is slow and naturally aged & expertly trimmed. Served with one complement of your choosing

The Ambassador of steaks. Robust flavor with mid-range marbling. Served with one complement of your choosing

Bone-In cowboy cut ribeye. Served à la carte

Grilled 6 oz prime beef filet & 6oz broiled Maine Lobster tail with drawn butter. Served with one complement of your choosing

Bristol diver sea scallops and chem-free shrimp sautéed with shallots, and smothered with Chef Rodney's Woodford Reserve cream sauce

Three chops of free range Australian Lamb char-grilled with roasted garlic mint demi-glace. Southern Living Magazine has featured Chef Rodney's recipe in two of their publications

A crisp half duck enhanced by the berry and chocolate flavors of Chef Rodney's port wine reduction

Roasted free-range organic chicken breast with artichokes, mushrooms, sun-dried tomatoes, fresh herbes de Provence, & a rich white wine, garlic & butter sauce finished with a lemon infused extra virgin olive oil

If you like salmon, you will Love this dish! Grilled & topped with fresh hollandaise.

Slow smoked Berkshire pork shoulder finished with a bourbon bacon maple glaze.

Panko crusted grouper is flash fried which adds a twist to a traditional favorite, Served with a sauce of white wine, lemon juice, capers and shallots

Spaghetti tossed with a homemade marinara sauce and meatballs, garnished with a blend of shaved Parmesan and Reggiano cheeses

Fresh Maryland, jumbo lump crab cake, serve with Chef, Rodney’s Keylime mustard sauce.