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Steeplechase Daily Specials

Thursday January 20, 2022

912-537-7900

 

Dinner: Tuesday – Thursday 5:00 till 9:00; Friday & Saturday 5:00 till 9:30

 

 

Soups

Baked Potato      

Spicy Black Bean & Rice

 

Sandwich

The Kentuckian

A half pound USDA choice ground sirloin smothered in sautéed onions & mushrooms with Jack Daniels sauce, and melted Provolone cheese, served on sourdough toast with lettuce and tomato, served with French fries, tots, or chips.  13.99

 

Salad

Black & Bleu Caesar Salad

A flavorful blend of crisp romaine lettuce topped with shaved blackened USDA choice sirloin, fresh diced tomatoes, Hickory Smoked bacon and crumbled blue cheese. Tossed with our signature recipe Caesar dressing   12.39

 

Fresh Catch

Red Snapper

has a soft to moderately firm texture, a very low-fat content, and a delicate, crustacean like, shrimplike flavor.  It is best prepared grilled or blackened.  We serve Snapper with your choice of two sides.  Dinner portion (2 fillets 4-6 oz each) 18.99   Petit portion (1 fillet 4-6 oz) 11.99

 

Specials

Blacken Chicken Alfredo

Grilled blackened chicken breast, sliced thin, tossed with rigatoni pasta in a parmesan cream sauce, with diced tomatoes, and green onions 10.99

 

Daily Side

Garlic Green Beans

 

Slushie

Irish Caramel Latte (Irish Cream & Coffee brandy added to a Frozen Caramel Latte)

Frozen Caramel Latte

 

Dessert

Turtle Cheesecake

Xango   /   Key Lime Pie   /   Reese’s Cookie Overload

 

Follow us on Instagram @steeplechasegrill

 

During these unprecedented times, we continue to experience shortages in both staff and products.  Wait times may exceed expectations, as well as fluctuations in product availability.  Please have patience with us during this time!!!

 

Please Note!!  Specials are subject to change, please check when placing your order!

 

We now accept the Discover Card, but not personal checks.

 

Steeplechase prepares its meals from scratch with the freshest ingredients.  We make our items fresh daily, when we run out, we are out.









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