Starters
Seahorses
$32.00
Three fresh diver scallops wrapped in prosciutto served on a bed of crispy spinach then drizzled with fresh hollandaise sauce.
Spicy Homemade Meatball Bruschetta
$13.00
Spicy homemade meatballs served with garlic bread.
Fried Chicken Livers
$12.00
Panko crusted chicken livers with a cognac and green peppercorn demi-glace, served with grilled French baguette.
Baked Artichoke Dip
$14.00
A fusion of artichokes, sun-dried tomatoes, capers and a dash of Bermuda onions baked with Asiago cheese and served with red corn chips.
Twice Grilled Lamb Chop
$14.00
Grilled lamb chop with roasted garlic demi-glace.
Crispy Calamari
$15.00
Lightly breaded and fried crispy, enhanced with thai basil vinaigrette and served with marinara.
Bleu Cheese Chips
13.00
Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.
$Soups and Salads
Warm Goats Cheese Salad
$16.00
Mixed greens topped with panko crusted chevre cheese, candied pecans and refreshing champagne raspberry vinaigrette.
Iceberg Wedge Salad
$13.00
Wedge of iceberg lettuce, bacon, tomato, carrots and hard-boiled egg served with chef Rodney's creamy smoked tomato dressing.
Caesar Salad
$12.00
Romaine hearts with anchovies, croutons and Asiago cheese.
House Salad
10.00
Garden greens, julienned carrots, tomatoes.
$Prime Beef
Served with one complement of your choice.Filet Mignon (8 oz.)
$48.00
Ultimate barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork tender delectable flavor.
New York Strip (14oz)
$60.00
The ambassador of steaks. Robust flavor with mid-range marbling.
The Cowboy (16oz)
68.00
Bone-in Cowboy cut ribeye.
$Entrees
Served with one compliment of your choice.Woodford Reserve Shrimp and Scallops
$48.00
Diver sea scallops and jumbo shrimp sautéed with shallots, stacked atop toast points then smothered with chef Rodney's Woodford reserve cream sauce. This recipe by chef Rodney is currently featured in the Woodford reserve culinary cookbook.
Lamb Chops
$45.00
Three chops of free range Australian lamb twice grilled with roasted garlic mint demi-glace. Chef Rodney has been featured twice in southern living magazine for this recipe.
Verlasso Salmon
$35.00
Harmoniously raised char-broiled salmon with chef rodney's own blackening spices finished with a medley of tomatoes, garlic, scallions and hollandaise.
Grouper Picatta
$27.00
Panko crusted grouper is flash fried which adds a twist to a traditional favorite sauce of white wine, lemon juice and capers.
Roasted Pork Shoulder
$29.00
Slow roasted pork shoulder finished with a bourbon bacon maple glaze.
Tequila Lime Chicken
$28.00
Breast of chicken marinated in tequila and fresh lime seasoned with ancho chili on a bed of Poblano cream sauce.
Pasta Bolognese
$26.00
Bucatini pasta tossed with a homemade meat sauce, garnished with a blend of shaved parmesan and reggiano cheeses.
Provimi Veal Chop
54.00
Grilled veal chop topped with port wine reduction and gorgonzola cheese crumbles.
$Complements
Steamed Broccoli
$6.50
Macaroni and Cheese
$6.50
Panko Crusted Baked Potato
$6.50
Vegetable Du Jour
$6.50
Potato Du Jour
$6.50
Grits Du Jour
$6.50
Corn Pudding
$6.50
Fresh Cut Fries
$6.50
Kale Greens
$6.50
Sauteed Mushrooms
$6.50
Menu for Rodney's On Broadway is provided by findrestaurantmenu.com
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