Fort Mill (Kingsley)
Food Menu - Fort Mill
~ Appetizers ~
ARTISAN BREADS – 5
House Baked with Whipped Butter
COLOSSAL SHRIMP COCKTAIL – 17
5 Colossal Shrimp with Spicy Epic Cocktail Sauce & Lemon Wedge
SPINACH, CHEVRE, BRIE & ROASTED GARLIC BAKE – 10
With Fresh Baked Baguette Croustades & Grilled Flatbread
CALAMARI BELLISSIMO – 13
Corn Flour Crusted, Fresh Herbs & Romano, Peppadew & Pepperoncini Peppers.
Served with Epic Marinara
MOZZARELLA GRILLE – 10
Fresh Mozzarella Wrapped in Prosciutto, Then Romaine Leaves & Grilled Over Herb Tomato Concasse’ Finished with Balsamic Glaze & Basil Oil
CHOPHOUSE CHEESE TOAST – 8
Our Famous Four Cheese Spread Broiled Atop Baguette Croustades
BACON! – 14
Candied Sriracha Thick Smoked Bacon with Buttermilk Herb Dip
WAGYU MEATBALLS – 16
Wagyu & Pork Meatballs, House Made Marinara, Parmesan & Basil Ricotta Cheese
ANGRY LOBSTER – 16
Spiced North Atlantic Baby Lobster Tails Flash Fried with Jalapeno-Horseradish Honey Mustard Dip
** SEARED AHI TUNA ** – 13
Sesame Crusted Tuna Seared Rare with Nori Salad, Kyoto & Wasabi Drizzles
Two Jumbo Seared Scallops Bacon Wrapped Over Shaved Brussels with a Hot Bacon Glaze
~ Soups & Salads ~
Our Selection of Housemade Dressings….. Buttermilk-Herb, European Bleu, Balsamic Vinaigrette, Sherry Vinaigrette, Hot Bacon, Honey Mustard, Epic “House” Dressing, Red Wine Vinaigrette or Epic Golden Italian
FRENCH ONION SOUP GRATINÉE – 8
Steak House Style! Three Onion Blend, Carmelized with Fresh Beef Stock, Thick Cut Crouton Float & Molten Cheese!
THE ICEBERG WEDGE – 11
Crisp Iceberg Lettuce, Topped with Bacon, Tomatoes, Danish Bleu Crumbles, & European Bleu Cheese Dressing
EPIC HOUSE SALAD – 9
Mixed Greens, Tomatoes, Cucumbers, Onion, Chopped Egg, Smithfield Ham, Bacon, & Herbed Croutons
OUR FAMOUS LOBSTER BISQUE – 10
Prepared Fresh Daily In Epic Fashion, Rich & Velvety with Chunks Of Maine Cold Water Lobster Tail Meat!
EPIC SPINACH SALAD – 11
Spinach, Red Onion, Sliced Mushrooms, Sliced Egg, Warm Bacon Dressing Topped With Toasted Almonds and Crouton Dust
EPIC CAESAR SALAD – 9
Roasted Roma Tomatoes, Herbed Croutons, Spiced Pecans, Aged Romano Tossed with Crisp Romaine
~ Specialties ~
With Your Selection of Baked Potato, Fried Potato Wedges, Peasant Cabbage, Shoestring French Fries or Yukon Gold Mashed Potatoes
**SMOKIN’ HOT COUPLE** – 29
(3) Medallions Of Aged Filet Mignon & (8) Gulf Shrimp Seasoned with A
Smokey-Cajun Spice, Pan Blackened with Herbed Butter Sauce & Creole Remoulade
BBQ BABY BACK RIBS
Smoked & Charbroiled Danish Baby Backs Basted In
Epic Sweet & Smokey BBQ Sauce
* 1 Rack – 21 2 Rack – 30 *
**STEAK FRITTES** – 24
Charbroiled Tenderloin Tips Over Crisp Shoestring Truffle Fries with Rich Cabernet Demiglace & Herbed Garlic Aioli
** THE “EPIC” BURGER ** – 17
Our 10 oz. Premium Burger, Brioche Bun with Grilled Onions, Sautéed Mushrooms, Bacon, Cheddar, Dijon, Mayonnaise, Ketchup, Crisp Lettuce, Tomato & Pickles
BRAISED BONELESS SHORT RIB – 25
Burgundy Demiglace Slow Braised Short Rib of Beef Over Yukon Gold Mashed Potatoes
**TENDERLOIN KABOBS** – 23
8 Full Ounces Of Tender Filet Mignon Tips, Marinated & Charbroiled with Garden Fresh Vegetables
**THE LEGENDARY WELLINGTON** – 55
Classic Filet Mignon Wellington, Enveloped with Duxelle Mushroom Reduction & Flaky Puff Pastry, Laced with Madeira Foie Gras Glace De Viande
~ Epic Side Items ~
Sides are available for 7 dollars or can be substituted for 4 dollars
PEASANT CABBAGE
TRUFFLE FRIES WITH ROMANO
BROCCOLI & CHEESE SAUCE GLAZED MUSHROOMS
WHITE CHEDDAR MAC & CHEESE ASPARAGUS HOLLANDAISE ROASTED VEGETABLE MEDLEY
EPIC’S TWICE BAKED POTATO SHAVED BRUSSEL SPROUT SAUTÉ
EPIC CREAMED SPINACH
SHOESTRING FRENCH FRIES THIN GREEN BEANS
LINGUINE MARINARA
** Denotes items that may be cooked to order – Rare to Well Done **
Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs may increase your risk of Foodborne Illness. Not all Ingredients are listed on the Menu, so please inform your Server of any Food Allergies.
*Executive Chef – John Reavis *Executive Sous Chef – Jesse Syzmanski
*Sous Chef – Edin Miranda *Sous Chef – Mark Wykel *Sous Chef – Tyler Lee
*Operating Partners – Ken Higgins & Kurt Swearingen *Manager – Yoshi Nunez *Manager – Andria Whalen
~ Steaks & Chops ~
Epic Chophouse serves only the finest cuts of USDA Prime & Top Choice Meats! Our Steaks are from Corn Fed Cattle, Hand Selected for Marbling & Aged a Minimum of 35 Days for Flavor & Tenderness! All Center Cut,
Thick & Tall prepared to order “Pittsburgh Style” for a Charred Crusty Exterior in 1800 degree Southbend Broilers!
With Your Selection of Baked Potato, Fried Potato Wedges, Peasant Cabbage, Shoestring French Fries or Yukon Gold Mashed Potatoes
**FILET MIGNON** – 54
The “Epic Center Cut” 12 Oz. Tenderloin!
**AGED SIRLOIN** – 25
10 Oz. & Full Of Flavor!
**PORTERHOUSE** – 60
A 28 Oz. Statement! The Best Of Both Worlds!
**CHARBROILED TOMAHAWK PORK CHOP** – 30
Long Bone Villari Pork Chop Charbroiled with “Lynchburg Lacquer”
**EPIC 48 OUNCE LONG-BONE TOMAHAWK RIBEYE** – 85
Aged A Minimum Of 35 days & Melt In Your Mouth Tender! Charred To Your Specifications & Perfection!
**PETITE FILET MIGNON** – 42
Our “Petite” Version 8 Oz. Center Cut!
**NEW YORK STRIP** – 39
14 Oz. Center Cut
**RACK CHOPS OF LAMB** – 40
Charbroiled with Creamed Rosemary Dijon Demiglace
**RIBEYE 104 SOUTH** – 33
14 Oz. Aged Ribeye, with Roasted Garlic Brie Butter & Smoked Salt
**USDA PRIME BONE-IN RIBEYE** – 69
Certified USDA Prime 22 Oz, Bone In Cowboy Cut! Our Specifications & Aging Requirements Keep This One In High Demand & Limited Availability!
AUSTRALIAN WAGYU NEW YORK STRIP – 75
14 Oz. Aged & Broiled to Perfection