Please Note: Our menu changes weekly to reflect the local and seasonal bounty of Kentucky.

This Menu was posted on 2.16.17


Smoked Verlasso Salmon Dip: Capriole Farm Chèvre, Caper Dill Relish, Lavash 6
Harissa Roasted Purple Potato Samosas: Piquillo Peppers, Curried Peas, Tamarind Labneh 12
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Castelvetrano, Coquillo 6
Popcorn: Bourbon Barrel Soy Lees, Smoked Shiitake Powder 5

First Course

Sourdough Flatbread: Cumin Refried Black Beans, Butternut Squash, Red Onion, Scallion Crema, Cotija Cheese 10
Taco: Stonecross Farm Pork Belly, Gochujang Marinated Napa Cabbage, Mirin Cucumber, Togarashi Aioli 6
O’Daniels Farm Carrot & Ginger Soup: Beet Coulis, Chive Oil, Turmeric Crema 6
Roasted O’Daniels Farm Sunchoke Salad: Roasted Beets, Wheat Berries, Kenny’s Fromage Blanc, Watercress, Sorghum Lime Vinaigrette 8
Local Mixed Green Salad: Capriole Farm Chèvre, Blood Oranges, Shallots, Macadamia Nuts, Tarragon Vinaigrette 7


Groce Family Farm Pork Chop: Chow Chow Braised Kale, Cinnamon Glazed Carrots, Lousimill Farmhouse Cheddar Grits, Spiced Honey Butter * 23
Tea Smoked Maple Leaf Farms Duck Breast: Bourbon Barrel Soy Glazed Hakurei Turnips, Baby Bok Choi, Okinawann Sweet Potato Purée, Rhubarb Hoisin Glaze * 24
Pan Seared Floridian Tilefish: Holden Farm Roasted Garlic Skordalia, Black Pepper Haricots Verts, Vidalia Onion Soubise, Leek Ash Oil 24
O’Daniel Farm Spinach Pappardelle: Artichoke, Kalamata Olive, Sundried Tomato, Traders Point Feta, Pistachio Romesco 19