DINNER MENU

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

This Menu was posted on 5.25.17

 

Holden Farm Garlic Scape Guacamole, Lime Tortilla Chips 6
Buttermilk Hushpuppies: O’Daniel Farm Spring Onions, Sweet Chow Chow Remoulade 10
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: Malt Vinegar, Tempura Crispies 5

First Course

Sourdough Flatbread: O’Daniel Farm Asparagus Pesto, Burrata, Holden Farm Asparagus, Roasted Cauliflower, Pickled Cherry Tomatoes 10
Taco: Al Pastor, Grilled Pineapple, Pickled Red Onions, Jalapeño, Cilantro 6
Broadbent Country Ham and Butterbean Soup: Parmesan, Sourdough Bread Crumbs 6
Holden Farm Mixed Lettuce Salad: Amethyst Radish, Shallots, Toasted Pepitas, Ricotta Salata, Extra Virgin Olive Oil, Red Wine Vinegar 8
Marinated Ashbourne Farm Kale Salad: Shaved Fennel, Red Grapes, Feta, Grape Must Vinaigrette 8

Entrees

Pan Seared Joyce Farm Chicken Breast: Ashbourne Farm Broccoli Panzanella, Vidalia Onions,  Pan Jus 22
Groce Family Farm Pork Shepard’s Pie: Mashed New Potatoes, Carrots, Onions, Celery, Local Turnips, Garlic Scapes 23
Pan Seared Verlasso Salmon: Ashbourne Farm Beets, Pearl Barley, Watercress, Citrus Butter 25
Roasted Stuffed Ashbourne Farm Zucchini: Prayer Mountain Mushroom ‘Bolognese’, Parmigiano Reggiano 19