—  MENU  —

Classic dishes with a modern flair.
Explore our gluten-free and vegetarian/vegan menus using the links below.

APPETIZERS

APPETIZER
ONION SOUP GRATINEE or SOUP of the DAY 7
ARTICHOKE DIP warm blend of artichoke hearts, cream cheese, Parmesan, lemon, and scallions 16
CRISPY HONEY SOY BRUSSELS SPROUTS served with a sweet chili aioli 16
FRIED CALAMARI* served with sriracha aioli and chunky tapenade 16
FRIED BATTERED PORTOBELLO MUSHROOMS buttermilk battered, served with house-made ranch dip 16
MISO BUTTER SHRIMP* six large shrimp sautéed in Asian butter. Served with baguette slices for dipping 18
MARYLAND STYLE CRAB CAKES* served with house-made tartar sauce 20
SHRIMP COCKTAIL* five large shrimp served with house-made horseradish cocktail sauce 16

SALADS & SANDWICHES
LEGEND’S CAESAR SALAD* 14 (add chicken +6, shrimp +8, blackened steak tips +8, or grilled salmon +10)
ARUGULA & GOAT CHEESE SALAD arugula, goat cheese, craisins, sugared pecans, and balsamic vinaigrette 14 
(add chicken +6, shrimp +8, blackened steak tips +8, or grilled salmon +10)
JEREMY’S ROADHOUSE COBB* spring mix, bacon, egg, blue cheese, tomato, onion, balsamic vinaigrette, sliced chicken tenders 22
APPLE PECAN CHICKEN SALAD* spring mix, sugared pecans, apples, goat cheese, balsamic vinaigrette, and grilled chicken breast 20
SPINACH SALMON SALAD* spinach, almonds, oranges, red onions, bacon, balsamic vinaigrette, and maple-soy glazed salmon fillet  24
BLACKENED STEAK SALAD* iceberg topped with blue cheese dressing, fresh tomato, onion, avocado, steak tips, and onion rings 22
THE LEGEND’S CHEESEBURGER* grilled 8 oz. patty with cheddar cheese, lettuce, tomato, and pickle. Served with French fries 18

CHICKEN & DUCK
Includes your choice of house, Caesar, arugula, or blue cheese wedge salad.
SEARED DUCK BREAST* seared medium rare with a Port reduction. Served with duck-fat fried potatoes and a vegetable medley 38
MEDITERRANEAN CHICKEN* panko-crusted chicken breasts finished with sautéed spinach, red peppers, Kalamata olives, and garlic, then sprinkled with goat cheese. Served with a vegetable medley and sour cream & chive mashed potatoes 29
MEDALLIONS of CHICKEN BREAST* panko-crusted chicken breasts topped with lemon caper sauce. Served with a vegetable medley and sour cream & chive mashed potatoes 29
CHICKEN CREPES* filled with chicken, mushrooms, and scallions. Served with Hollandaise sauce and a baked apple 24
HONEY-SEARED CHICKEN* panko-crusted chicken breasts with honey, sake, soy glaze. Served with rice and a vegetable medley 29

SEAFOOD
Includes your choice of house, Caesar, arugula, or blue cheese wedge salad.
CHILEAN SEA BASS* with a lemon brown butter sauce. Served on creamed spinach and sour cream & chive mashed potatoes 49
HORSERADISH-CRUSTED SALMON FILLET* topped with a dill lemon sour cream sauce. Served with a vegetable medley and sour cream & chive mashed potatoes 36
MAPLE-SOY GLAZED SALMON FILLET* oven-baked in a maple-soy glaze. Served with Basmati rice and a vegetable medley 34
SPICY CURRIED SHRIMP* tossed with lime juice, red curry, and coconut milk. Served with Basmati rice and a vegetable medley 28
OKLAHOMA CATFISH* cornmeal-crusted and deep-fried. Served with house-made tartar sauce and French fries 26

STEAKS, PORK & LAMB
Includes your choice of house, Caesar, arugula, or blue cheese wedge salad.
CHIPOTLE CABERNET BISTRO STEAK* 6 oz of Certified Angus Beef, grilled to order and sliced over chipotle cabernet sauce. Served with a vegetable medley and sour cream & chive mashed potatoes 43
BALSAMIC BLUE BISTRO STEAK* 6 oz of Certified Angus Beef, grilled to order and sliced. Finished with blue cheese crumbles and balsamic glaze. Served with a vegetable medley and sour cream & chive mashed potatoes 43
PETITE FILET* 5 oz of choice center-cut Certified Angus beef tenderloin garnished with an onion ring. Served with a baked potato and a vegetable medley 43
8 oz CENTER-CUT TENDERLOIN* 8 oz of choice center-cut Certified Angus beef tenderloin garnished with an onion ring. Served with a baked potato and a vegetable medley 49
MEDALLIONS of CERTIFIED ANGUS BEEF TENDERLOIN* 6 oz portion of beef tenderloin with demi-glace and blue cheese butter. Served with a vegetable medley and sour cream & chive mashed potatoes 46
PORK SCHNITZEL* sautéed, pounded medallion of pork loin, finished with a creamy lemon caper sauce. Served with a vegetable medley and sour cream & chive mashed potatoes 34
BONELESS PORK CHOP RIBEYE* rubbed with Ancho Chile, served over chipotle Cabernet sauce and topped with candied jalapeños. Served with house-made cheddar cheese grits and a vegetable medley 32
GRILLED LAMB CHOPS* with merlot demi-glace and Luxardo Cherry butter. Served with a vegetable medley and sour cream & chive mashed potatoes 49

PASTA
Includes your choice of house, Caesar, arugula, or blue cheese wedge salad.
FETTUCCINE ALFREDO pasta tossed with cream and Parmesan cheese 20 (add chicken +6, shrimp +8, or blackened beef tips +8)
CREAMY SUN-DRIED TOMATO PASTA TOSS* cavatappi pasta with house-made turkey meatballs and a marinara cream sauce 24
GARLIC SHRIMP PASTA TOSS* cavatappi pasta with shrimp, onions, bell peppers, tomatoes, spinach, and white wine cream sauce 28
MAC & CHEESE cavatappi pasta with a creamy cheese sauce 18 (add chicken +6, shrimp +8, or blackened beef tips +8)

* Consuming raw or undercooked eggs, meat, poultry, fish, shellfish, or milk products may increase the risk of foodborne illness.

Executive Chef Rebecca Sparks

—  Dessert  —

Handmade exclusively in-house
The following is a list of desserts that we often have at the restaurant.
They are provided as an example only; the selection is constantly changing.
To find out what is offered today, call us at (405) 329-8888 

—  Lemon Cream Cake  —
—  Chocolate Amaretto Cream Layer Cake  —
—  Various Fruit Cobblers (Changed Daily)  —
—  Butter Rum Bundt Cake w/ Pecan Streusel Filling  —
—  Chocolate Fudge Nut Brownie  —
—  Chocolate Mousse topped with Whipped Cream  —
—  Crême Brúlèe  —
—  Chocolate Peanut Butter Pie  —
—  Coca-Cola Cake  —

Pastry Chefs: Eva Sparks, Lorenzo Najera