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Ovation
Dining and Entertainment®

Dinner Menu

Opening Acts

Appetizers

Jalapeño Beef

Marinated beef tenderloin served medium rare with an orange, pineapple and cucumber salad. 11.

Flash Fried Shrimp

Topped with serrano peppers, garlic lemon butter sauce and parsley oil drizzle. 12.

Fried Green Tomatoes

With fried egg, grilled ham, red eyed gravy and béarnaise sauce. 9.

Calamari

Hand breaded flash-fried steaks with Remoulade sauce. 10.

Fields of Greens

Chopped Salad
Crisp romaine & iceberg lettuce mix served with tomatoes, bleu cheese, onion, apple wood smoked bacon, egg crumbles & jalapeno ranch dressing. 7.

Caesar Salad
Tender romaine lettuce quartered, with tomato strips, croutons and shaved parmesan. 7.
Tumble Weed Salad
Frisee lettuce, arugula, bleu cheese, onions, candied pecans, Granny Smith apples and blueberry molasses vinaigrette. 7.

Ovation House Salad

Mixed greens, red onion, cucumber, yellow tomatoes, croutons, parmesan cheese and a chipotle raspberry vinaigrette. 7.

Add grilled chicken to any salad for $3.

Add grilled shrimp to any salad for $5.

Headliners

Favorites

Chicken Fried Tenderloin

Served southern style with mashed potatoes, green beans and smothered in chicken gravy. 24.

Pork ‘n Beans
8 oz single cut chop served on a bed of red beans and white rice. 21.
Chicken & Waffles
Three well seasoned pieces of deep fried chicken, served with collard greens, Belgian waffles topped with blueberry and cinnamon infused butter, maple syrup and covered with sweet potato fries. 20.

Add $3 for all white meat.

Herb Roasted Chicken
Chicken roasted with fresh herbs, served with garlic smashed potatoes, braised green beans and natural pan jus. 20.

Fried Catfish

Hand battered catfish, fried to perfection with collard greens, sweet potato coulis, hushpuppies and Remoulade sauce. 20.
Grilled Lamb Chops

Petite grilled lamb chops served atop a bed of orzo with cucumber, red pepper, and celery tossed with saffron oil and asparagus with mint yogurt sauce. 25.

Pan Seared Sea Bass

Lightly seasoned, seared and served over grilled ratatouille and accented with a lemon butter caper sauce. 24.

Pot Roast

Slow roasted in Grandma’s gravy with buttered parsley pappardelle noodles, baby carrots, and Brussels sprouts and sour dough toast. 20.
“Ox”sso Buc”Tail”

Braised oxtails with stewed tomatoes and okra on a bed of jambalaya. 22.

Ancho Chili Rubbed Short Ribs

Chef Keith’s own coffee rubbed beef stock on a bed of southern style corn chowder and fried okra. 25.
Keith’s Seafood Gumbo

Shrimp, crab, okra, crawfish, alligator, chicken & served over white rice. 20.

Shrimp, Fish and Grits

Blackened Salmon with shrimp on a bed of Jalapeño cheese grits with crawfish cream sauce and a lemon drizzle. 25.

Grilled Pork Chop

Double cut Pork Chop served with braised apples, jalapeno cheese grits and red eye gravy. 23.

Portabella & Eggplant Parmesan

Grilled Portabella mushrooms with sliced eggplant in a rich parmesan, mozzarella and tomato sauce and served with creamed spinach. 24

Pasta

Shrimp Fettuccini Alfredo

Jumbo shrimp served over a bed of Fettuccini & tossed in our Classic Alfredo sauce with pancetta. 23. Chicken or Classic. 20.
Big Pappa Pollo

Pappardelle noodles with Arugula, sun dried tomatoes, onions, grilled chicken, artichoke hearts and topped with goat cheese. 20.

Steaks

Shitake Tenderloin

A 10 ounce seasoned tenderloin served with shitake mushrooms & onions with red wine reduction, garlic smashed potatoes, grilled asparagus and béarnaise sauce. 36.

Tenderloin Oscar

10 ounces of juicy tenderloin accompanied by jumbo lump crab meat and shrimp, served with asparagus and béarnaise sauce. 38.

Five Pepper Crusted Tenderloin

Grilled to perfection when topped with chive and scallion salad all set atop fried potatoes and onions with a peppercorn sauce. 10 ounce. 36.

Bone In Ribeye

18 ounce grilled Ribeye with asparagus and battered fried onion rings. 34.

New York Strip

A classic cut served with steak fries and asparagus and béarnaise sauce. 32.

Side Shows

Four Cheese Macaroni 5.

Red Beans & Rice 5.

Collard Greens 5.

Asparagus 5.

Green Beans 5.

Ratatouille 5.

Jalapeno Cheese Grits 5.

Smashed Potatoes 5.

Steak Fries 5.

Cornbread 3.

Encores

Pecan Pie

Chocolate Sin

Brownie ala mode

Peach Cobbler

White Chocolate & Apricot Bread Pudding

All desserts 7.

Endless refills of Tea, Lemonade or Soft Drinks. 2.

20% Gratuity and no separate checks for parties of 6 or more.

$4 Split Plate Charge

We cannot seat incomplete parties.