Racing Legends

Hours of Operation: 
Thursday 4:00pm-9:00pm
Friday      4:00-10:00pm
Saturday 4:00pm-10:00pm

An upscale dining experience in an elegant Victorian setting. Featuring ocean fresh seafood, tender steaks, home-style soups. Legends is located on the 2nd floor (Casino Side) next to the escalator. Reservations are suggested, please see hostess or call 302-691-2024 for reservations.

No take out orders at this time. Dine in only.

Click here to make a reservation on Open Table.

Weekend Specials September 14-September 16

Entree
Bronzed Salmon   29
sweet potato and chorizo hash  |  garlic butter haricot verts
romesco | charred scallion oil

Dessert
Cheesecake for two 21
decadent Godiva and rich vanilla bean
cherry gastrique  |  chocolate shaving

Starters

Appetizers

FRIED CALAMARI 20
Served with banana peppers, onions, house made marinara and remoulade sauce

TUNA TOWER 22
Fresh Tuna, wakame, avocado, ginger soy, sesame, wonton chips

BAKED BURRATA 18
Baked in marinara and garlic butter crostini, topped with fresh basil

SHORT RIB ONIGIRI 19
Coated with fried sushi rice, with a brown garlic sauce and nori dust

SHRIMP COCKTAIL 22
Chilled colossal shrimp, served with a side of house made cocktail sauce

CLAMS CASINO 18
Baked clams, stuffed with jumbo lump crabmeat, bacon, peppers, onion and garlic

Soup

LOBSTER BISQUE 11

CHEF’S SELECTION  8

FRENCH ONION 9

Salad

ROASTED BEET SALAD   14
Burrata, Baby Arugula, Walnuts, Beets, Balsamic Vinaigrette

CAESAR SALAD 13
Romaine, Butter Herb Croutons, Asiago Cheese

LEGENDS SALAD 14
Romaine, Gorgonzola, Lardons, Egg, Onion

SALAD ADD ONS
Salmon 15 |  Filet 4oz  17   |  Grilled Chicken  7  |  Crab Cake  18

*Our Caesar dressing contains Anchovies
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. Consuming our seafood dishes may impact those with shellfish allergies.

Entrees

From The Sea

DOUBLE LOBSTER TAIL  $MP
Two 4oz tails, garnished with a mashed floret, chef’s veg & butter

DIVER SCALLOPS 40
Grape Tomatoes, pattypan squash, wild mushrooms

CRAB CAKES 42 (single) | 65 (double)
Jumbo lump house made crab cake, mashed floret & chef’s veg

PAN SEARED SALMON 27
Swiss chard, beet and horseradish crema

From The Land

FILET MIGNON 8oz  45

NY STRIP 14oz  42

BERKSHIRE PORK CHOP  32

RIBEYE 16oz  60

All garnished with a mashed floret & chef’s veg
Add 4oz Lobster | MP
Oscar Style | 16

Entree

CHICKEN MARSALA 25
House made marsala pan jus, mashed potatoes, creminis

BRISKET BLEND BURGER  22
Mushroom medley, gruyere, espagnole sauce, fries

SHORT RIB 30
Mashed potatoes, tobacco onions, demi-glace

SPAGHETTI ALLA NERANO    25
Baby zucchini, saffron cream, parmesan cheese

ROASTED CHICKEN  32
1/2 chicken roasted to perfection, served over crispy fingerling potatoes and vegetables with a charred scallion butter

LOBSTER RAVIOLI   30
Ravioli stuffed with lobster and Romano n a house tomato cream sauce topped with fresh basil

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. There will be no substitutions to the menu other than accommodating to dietary restrictions when feasible. 

Beverage Menu

White Wines

CHARDONNAY
Simi | California –   14/42
Notes of baked apples, spritz of citrus and a touch of short bread

URBAN RIESLING
Mosel | Germany  – 10/32
Sweet with honeysuckle & citrus flavors. Pair with Fruit, Vegetables and Chicken

PINOT GRIGIO
LINE 39 | California    – 11/36
Bright with a crisp, clean finish, scents of green

MOSCATO
Poquitos | Spain –  9/28
Sweet with citrusy, floral flavors. Pairs with Fruit, Cheese, Desserts

CHARDONNAY
Clos du boi | California  – 11/36
Notes of baked apples, spritz of citrus and a touch of shortbread

PROSECCO
Cupcake | California 8oz  -/8
Bright with a crisp, clean finish with scents of green

 

Red Wines

MERLOT
CLOS du BOIS | California – 11/36
Displays aromas of ripe black cherry, brown spice and lightly toasted oak. Rich in texture with notes of concentrated black fruit and mocha, this wine pairs nicely with your favorite pasta, roasted chicken or pork dishes

PINOT NOIR
CLOS du BOIS California – 12/38
Displays aromas of black cherry and baking spice. Luscious notes of black  cherry and cranberry lead to a silky finish. Pair it with your favorite pork or bacon dishes

 CABERNET SAUVIGNON
14 HANDS | Washington St – 11/36
Dry with rich berry and oak flavors. Pairs with Poultry, Red meats

CABERNET SAUVIGNON
LINE 39 | California – 12/38
Flavors of blackberry, toasted hazelnut and cinnamon, complemented by hints of vanilla and toasted oak

Cocktails

TROPICAL MARGARITA
Patron Silver, Grand Marnier, Blue Curacao, Lime Juice 14

ORANGE CRUSH
Stateside Vodka, Cointreau, Fresh Squeezed OJ, Club Soda 10

SUMMER OLD FASHIONED
Woodford Reserve Bourbon, Angostura Bitters, Club Soda  15

BIKINI MARTINI
Grey Goose Vodka, Coconut Rum, Pineapple Juice, Grenadine 13

FUEGO ANEJO MOJITO
Dano’s Anejo Tequila, Club, Lime, Simple Syrup, Mint 13

SANGRIA
Red or White Wine, Peach Schnapps, Muddled Fruit, Pineapple Juice, Cranberry Juice, Starry  12

Beer Cans & On Tap

ALWAYS IN PLAY (Draft only)  7   |   MILLER LITE  5
DELAWARE PARK LAGER (Draft only)  4.25  |   COORS LIGHT   5
WATERMELON (Draft only)  7  |   BUDWEISER  5
MICHELOB ULTRA  6  |   BUD LIGHT  5
DOGFISH HEAD 60 MINUTE IPA  6   |   HEINEKEN  5
SAM ADAMS Boston Lager   |   CORONA  5.5
YUENGLING  5  |   HEINEKEN 0.0   3

NON-ALCOHOLIC DRINKS:

Pepsi, Diet Pepsi, Sierra Mist, Root Beer, Water, Iced Tea, Coffee, Hot Tea

Espresso: Single    Double 
Cappuccino: Single  Double