DINNER MENU

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

This Menu was posted on 3.23.17

 

Fennel Benedictine Dip: Crispy Prosciutto, Garlic Crostini 6
Hawaiian Nairagi Poke: Hijiki Salad, Scallions, Pickled Fresno Chiles, Bourbon Barrel Soy, Hazelnut Inomona 15
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: Roasted Garlic, Brewer’s Yeast, Parmigiano-Reggiano 5

First Course

Sourdough Flatbread: Black Mission Fig Puree, Balsamic Cipollini Onions, Asparagus, Nasturtium Pesto, Whipped Capriole Farm Chèvre 10
Taco: Maple Leaf Farms Duck Confit, Black Garlic Mole, Pickled Red Onions, Ghost Pepper Chow Chow, Cilantro Sprouts 6
Sysbee Farm Oyster Mushroom Soup: White Miso, Silken Tofu, Chile Oil, Furikake 6
Grateful Greens Sorrel & Watercress Salad: Ashbourne Farms Carrots, Roasted Gold Beets, Capriole Farm Chèvre, Champagne Honey Vinaigrette 7
Crispy Artichoke & Butterbean Salad: Belgian Endive, Frisée, Pickled Shallots, Parmigiano-Reggiano, Lemon Aioli 8

Entrees

Black Hawk Farms Bistro Steak: Asparagus, Kenny’s Cheddar Yukon Potato Gratin, Lemon Chive Butter * 24
Tea Smoked Maple Leaf Farm Duck Breast: Flowering Kale, Hakurei Turnips,  Miso Soubise, 5 Spice Sweet Potatoes, Rhubarb Hoisin * 25
Seared Hawaiian Nairagi: Yuzu Avocado Puree, Watercress & Cucumber Slaw, Pepita Popcorn Rice, Grapefruit Ponzu 27
Wild Ramp Linguine: Oyster Mushrooms, Asparagus, Lemon Crema, Noble Springs Goat Feta, Spring Beauty 20