Rodney On Broadway - Georgetown, KY

Three fresh diver scallops wrapped in prosciutto served on a bed of crispy spinach then drizzled with fresh hollandaise sauce.

Spicy homemade meatballs served with garlic bread.

Panko crusted chicken livers with a cognac and green peppercorn demi-glace, served with grilled French baguette.

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

Grilled lamb chop with roasted garlic demi-glace.

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

Homemade thin potato slices fried and sprinkled with bleu cheese crumbles, bacon and scallions.

Mixed greens topped with panko crusted chevre 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, julienned carrots, tomatoes.

Ultimate barrel cut filet is slow and naturally aged, expertly trimmed. The result is a melt in your mouth, fork tender delectable flavor.

The ambassador of steaks. Robust flavor with mid-range marbling.

Bone-in Cowboy cut ribeye.

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.

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.

Harmoniously raised char-broiled salmon with chef rodney's own blackening spices finished with a medley of tomatoes, garlic, scallions and hollandaise.

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

Slow roasted pork shoulder finished with a bourbon bacon maple glaze.

Breast of chicken marinated in tequila and fresh lime seasoned with ancho chili on a bed of Poblano cream sauce.

Bucatini pasta tossed with a homemade meat sauce, garnished with a blend of shaved parmesan and reggiano cheeses.

Grilled veal chop topped with port wine reduction and gorgonzola cheese crumbles.