—  MENU  —

Classic dishes with a modern flair

APPETIZERS

ONION SOUP GRATINEE or SOUP of the DAY 7
FRIED CALIMARI sriracha aioli & chunky tapenade 16
FRIED BATTERED PORTBELLO MUSHROOMS buttermilk battered, house-made ranch dip 16
ARTICHOKE DIP warm blend of artichoke hearts, cream cheese, Parmesan, lemon & scallions 16
MISO BUTTER SHRIMP six large shrimp sautéed with Asian butter. Baguette slices for dipping 18
MARYLAND STYLE CRAB CAKES with house-made tartar sauce 20
SHRIMP COCKTAIL five large shrimp with house-made horseradish cocktail sauce 16

SALADS & SANDWICHES
LEGEND’S CAESAR SALAD 14 (add chicken +6, add shrimp +8, add blackened steak tips +8)
LEGEND’S CHICKEN SALAD with pecans, water chestnuts, grapes, and lightly curried soy mayonnaise. Served with fresh fruit 15
APPLE PECAN CHICKEN SALAD greens, sugared pecans, Fuji apples, feta cheese, raspberry vinaigrette, with chicken breast 18
SPINACH SALMON SALAD maple soy glazed salmon fillet, almonds, oranges, red onions, bacon & a raspberry vinaigrette 24
BLACKENED STEAK SALAD iceberg topped with blue cheese dressing, fresh tomato, onion, avocado, steak tips, and an onion ring 22
THE LEGEND’S CHEESEBURGER* grilled 8 oz. patty with cheddar cheese, lettuce, tomato & pickle. Served with French fries 18 

FOWL
(served with choice of house garden salad, Caesar salad or blue cheese wedge salad)
SEARED DUCK BREAST* medium rare with a Port reduction. Served with duck fat fried potatoes and a vegetable medley 38
MEDITERRANEAN CHICKEN finished with a sauté of fresh spinach, roasted red pepper, kalamata olives, and garlic. Sprinkled with feta cheese.
Served with a vegetable medley and sour cream & chive mashed potatoes 29
MEDALLIONS of CHICKEN BREAST sautéed panko crusted boneless chicken breasts topped with lemon caper sauce.
Served with a vegetable medley and sour cream & chive mashed potatoes 29
CHICKEN CREPES filling of chicken breast, mushrooms, and scallions. Served with Hollandaise sauce, and a baked apple 22
HONEY SEARED CHICKEN sautéed chicken breast meat with a honey, sake, soy glaze. Served with Basmati rice and a vegetable medley 29
TURKEY MEATLOAF meatloaf with house made balsamic ketchup. Served with a vegetable medley and mac & cheese 26 

SEAFOOD & FISH
(served with choice of house garden salad, Caesar salad, or blue cheese wedge salad)
CHILEAN SEA BASS topped with a creamy lemon caper sauce & fried capers. Served with a vegetable medley and sour cream & chive mashed potatoes 49
FILLET OF HORSERADISH CRUSTED SALMON oven baked, topped with a dill lemon sour cream sauce.
Served with a vegetable medley and sour cream & chive mashed potatoes 34
MAPLE SOY GLAZED SALMON FILLET fillet of fresh Atlantic salmon. Served with Basmati rice and a vegetable medley 32
SPICY CURRIED SHRIMP tossed with lime juice, red curry, and coconut milk. Served with Basmati rice and a vegetable medley 26
OKLAHOMA CATFISH cornmeal crusted, deep-fried, house-made tartar sauce. Served with French fries 24

BEEF, PORK & LAMB
(served with choice of house garden salad, Caesar salad or blue cheese wedge salad)
CHIPOTLE CABERNET BISTRO STEAK* 6 oz of certified angus beef, grilled to order and sliced on a mirror of chipotle cabernet sauce.
Served with a vegetable medley and sour cream and chive mashed potatoes 38
8 oz CERTIFIED ANGUS BEEF TENDERLOIN STEAK* 8 oz of choice center-cut beef tenderloin. Served with a baked potato and a vegetable medley 46
MEDALLIONS of CERTIFIED ANGUS BEEF TENDERLOIN* 6 oz portion of choice beef tenderloin on a pool of demi-glaze and finished with blue cheese butter. Served with a vegetable medley and sour cream & chive mashed potatoes 42
CERTIFIED ANGUS PETITE FILET* 5 oz of choice center-cut beef tenderloin. Served with baked potato and a vegetable medley 40
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 and chive mashed potatoes 38
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 32
GRILLED LAMB CHOPS* served on a mirror or merlot demi-glaze. Topped with a Luxardo Cherry butter.
Served with a vegetable medley and sour cream & chive mashed potatoes 48

PASTA
(served with choice of house garden salad, Caesar salad or blue cheese wedge salad)
FETTUCCINE ALFREDO pasta tossed with cream and Parmesan cheese 18 (add chicken +6, add shrimp +8, add blackened beef tips +8)
LASAGNA ROLLS thin lasagna pasta rolled with ricotta topped with a trio of sauces (basil pesto, marinara, & alfredo) 18
GARLIC SHRIMP PASTA TOSS cavatappi pasta with shrimp, onions, bell peppers, tomatoes, and spinach. With a white wine cream sauce 26
MAC & CHEESE our famous mac & cheese 16 (add chicken +6, add shrimp +8, add 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 Struesel Filling  —
—  Chocolate Fudge Nut Brownie  —
—  Chocolate Mousse topped with Whipped Cream  —
—  Crême Brúlèe  —
—  Chocolate Peanut Butter Pie  —
—  Coca-Cola Cake  —

Pastry Chef Eva Sparks