Chophouse Cheese Toast

Our famous four-cheese spread broiled atop fresh-baked croustades

Mozzarella Grille

Fresh mozzarella, prosciutto and romaine wrapped, tomato-basil concasse, balsamic and olive oil drizzled

Spinach, Chèvre, Brie & Garlic Bake

With house-baked croustades

Chilled Jumbo Shrimp Cocktail

With Epic cocktail sauce and fresh lemon

Seared Ahi Tuna

Spice and sesame-crusted tuna, seared rare, with nori salad, kyoto and wasabi drizzles

Fried Oysters Rockefeller 

Hand-dusted and crisp-fried extra select oysters, creamed spinach, bacon and hollandaise

Jumbo Lump Crab Cocktail

Sweet jumbo lump blue crab martini with horseradish-honey mustard drizzle. A half pound!

Lobster Cocktail

Broiled “baby” lobster with drawn butter or tempura-fried “baby” lobster with sweet chili sauce

Lollipop Wings

Handle cut, marinated and crisp fried jumbo drums, served with european bleu cheese dip

Calamari Alla Romana

Crisp fried calamari with Italian herbs, house marinara & romano

The Carpetbagger

Aged tenderloin filet medallions, tender asparagus, bearnaise, and crisp fried extra select oyster


Our Selection of Housemade Dressings:
Buttermilk-Herb, European Bleu, Balsamic Vinaigrette, Sherry Vinaigrette,
Hot Bacon, Honey Mustard, and Epic “House ” Dressing

Chef’s Daily Inspiration Soup

The chef’s daily featured soup. Inspired by the freshest products available!
Market priced daily

Our Famous Lobster Bisque

Velvet lobster bisque with tons of fresh lobster. Prepared in Epic fashion, fresh daily!

Baby Spinach Salad

Served with hot bacon dressing, mushrooms, hard-boiled egg, red onion, toasted almonds and crouton dust

The Iceberg Wedge

Bleu cheese dressing, tomatoes, crumbled bleu cheese and warm bacon

“Epic” Caesar

Roasted Roma tomatoes, herbed croutons, spiced pecans and aged Romano tossed with Crisp Romaine

“Epic” House Salad

Mixed greens, tomatoes, cucumbers, onion, chopped egg, Smithfield ham, bacon and herbed croutons

Make Any Salad “Epic”

Grilled marinated chicken $7.95    Grilled filet medallions $10.95
Grilled shrimp $10.95    Pan-seared crab cake $10.95    Crisp fried oysters $10.95


Served with your selection of baked potato, country potato cakes, fried Idaho wedges, peasant cabbage or Yukon Gold mashed potatoes

Barbeque Baby Back Ribs

Tender, fall-off-the-bone danish baby backs basted in Epic house-made barbeque sauce or dry rub
1 Rack $17.95   2 Full Racks $25.95

Tenderloin Kabobs

Marinated and charbroiled tenderloin tips with garden-fresh vegetables

The Count’s Medallions

Three 3 oz. peppered filet medallions over country potato cake with cabernet mushroom demi-glace and haystacks

Bison Short Ribs

Slow-cooked “sous vide” style lean US bison short ribs over yukon gold mashed potatoes with brandied peppercorn sauce

Slow-Roasted Prime Rib of Beef

Garlic and pepper slow-roasted prime rib of beef au jus
12 oz. Queen’s Cut $22.95   16 oz. King’s Cut $27.95   The Famous 30 oz. Epic Cut $45.95

Smokin’ Hot Couple

Three medallions of aged filet mignon and eight gulf shrimp seasoned with a smokey-cajun spice and pan blackened with light butter sauce and creole remoulade

Pork Osso Buco Milanese

Classic style braised Heritage Farms pork shank over risotto milanese with gremolata garnish

Epic Chicken Pot Pie

Slow-simmered chicken and vegetables with rich stock in a pastry crust. Southern comfort, in Epic fashion! Limited Quantities Available Daily


Epic steaks and chops are corn-fed and aged a minimum of 35 days for flavor and texture. All our steaks and chops are center cut only, thick and tall, and prepared to order “Pittsburgh style” for a charred, crusty exterior in 1800-degree infrared broilers.

Served with your selection of baked potato, country potato cakes, fried Idaho wedges, peasant cabbage or Yukon Gold mashed potatoes

Hawaiian Marinated Ribeye

Hand-cut 14 oz aged and marinated Sterling Silver ribeye

Petite Filet Mignon

8 oz barrel cut. The most tender cut of beef!

Angus Bone-In Ribeye

20 oz aged, Bone-in ribeye


A 28 oz statement. The most tender and flavorful!

Filet Mignon

“Epic Center Cut” 12 oz barrel of aged tenderloin

New York Strip

14 oz center cut

Aged Angus Sirloin

10 oz Angus sirloin. Aged makes all of the difference. Full of flavor!

Rack Chops of Lamb

Dijon-crusted half rack of lamb

Pork Chop

16 oz thick-cut porterhouse

Epic 48 Oz. Long-Bone Tomahawk Ribeye

Aged a minimum of 30 days and melt in your mouth tender! Charred to your specifications and perfection!

Surf style any entrée by adding:

Baby lobster tails…$12.95     Epic crab cake or fried shrimp…$10.95    Oscar style…$11.95


Served with your selection of baked potato, country potato cakes, fried Idaho wedges, peasant cabbage, or Yukon Gold mashed potatoes

Marinated Charbroiled Chicken

Our pineapple soy marinated and charbroiled boneless breast of chicken

Smoke-Seared Duck Duet

Tea-smoked and pan-seared breast of duckling with
 duck leg confit and pomegranate glaze

Chophouse Cordon Bleu

Chophouse style boneless chicken breast, stuffed with fresh spinach, Black Forest ham and Emmentaler Swiss cheese with a light dijon supreme sauce

Chophouse Chicken Franchese

Tender breast of chicken battered and seared with lemon-caper butter sauce and wild mushroom risotto

Bourbon BBQ Breast of Chicken

Flame broiled and basted in our Maker’s Mark 46 Bourbon barbeque sauce

Pecan-Crusted Breast of Chicken

Hand-breaded in crushed pecans, gently fried and laced with lemon-maple-dijon glaze


Maine Lobster Linguine

Mounds of fresh Maine lobster with zucchini, squash  and tarragon butter over linguine

Chicken Pasta

Corkscrew pasta loaded with broiled breast of chicken, 
prosciutto, shallots and sherry cream

Jumbo Shrimp Pasta

A dozen jumbo shrimp, mushrooms, garlic and white wine, sautéed, over linguine with aged Romano cheese

Roasted Vegetable Pasta

Open flame roasted vegetables over penne rigate with light marinara, basil pesto and Romano


Served with your selection of baked potato, country potato cakes, fried Idaho wedges, peasant cabbage or Yukon Gold mashed potatoes

North Carolina Mountain Trout

Pan-seared fresh North Carolina mountain trout with bacon-wrapped jumbo shrimp, asparagus and lobster bèarnaise

Creole Tilapia & Jumbo Lump Crab

Tilapia fillet, skillet blackened, over creole cream sauce with butter poached jumbo lump crab meat

Broiled Atlantic Salmon

Center-cut fillet with balsamic glaze

Petite Lobster Tails

Gently butter basted and broiled, sweet and tender!

Spiced Rare Tuna Steak

Spice-rubbed ahi tuna, seared rare with orange-lime vinaigrette and wilted field greens

Southern Fried Shrimp

Buttermilk dredged, lightly dusted & deep fried served with creole and cocktail sauces and creamy coleslaw

Low Country Style Shrimp & Grits

Stone-ground creamy grits with shrimp, prosciutto ham,red bell peppers and cajun spices

Crispy Fried Whole Flounder

Deep-fried whole baby flounder and fresh apricot glaze

Pan-Seared Crab Cakes

Epic crab cakes and our green chili butter sauce

Chilean Sea Bass Sauté

Dusted with seasoned flour and sautéed, served simply with decadent sorrel beurre blanc

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Not all ingredients are listed in the menu, so please inform your server of any food allergies.


All sides are available as substitutions for $ 2.95. Please ask your server.

Marinated Button Mushrooms

Asparagus with Hollandaise

Epic Au Gratin Potatoes

Broccoli and Cheese

Thin Green Beans

Collard Greens

Roasted Vegetables

White Cheddar Mac and Cheese

Peasant Cabbage

Epic Creamed Spinach

Risotto Alla Milanese

Creamy Low Country Stone-Ground Grits with Rich Cajun Cream Sauce (add $2.00)


(Lounge Time Dining)

Sometimes you don’t need a full meal but still want an Epic experience. That’s why Epic Chophouse offers a special menu available only in our lounge/bar between 4 pm and 6 pm and from 9 pm to closing. With the purchase of a cocktail, you can access an exclusive menu of new flavors in a fun, casual setting.



104 South Main Street
Mooresville, NC 28115


5 pm – 10 pm Monday – Thursday
5 pm – 11 pm Friday and Saturday
5 pm – 9 pm Sunday


10:30 am – 2:30 pm Sunday
Reservations Recommended


4 pm – 10 pm Sunday – Thursday
4 pm – midnight Friday and Saturday

Free Valet Parking