DINNER MENU

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

                                                                                             This Menu was posted on 8.17.17                                                                                    

 

Roasted Holden Farm Garlic Hummus: Olive Tapenade, Batudo Feta, Pita 6
3-D Valley Beef Tenderloin Tartar: Pickled Ground Cherries, Dijon, Capers, Worcestershire, Lavash 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: Black Truffle Sea Salt 5

First Course

Sourdough Flatbread: Crispy Potatoes, Red Onions, Summer Squash, Tomato, Kenny’s White Cheddar 10
Taco: Creek Stone Farm Flank Steak, Pickled Red Onions, Cherry Tomatoes, Cotija Cheese, Cumin Crema 6
N & J Farm Watermelon Gazpacho: Holden Farm Tomatoes, Cucumber, Dill 6
Ashbourne Farm Curly Kale Salad: Gala Apples, Capriole Farm Chévre, Caperberries, Rosemary Raspberry Vinaigrette 8
High Summer Melon Salad: Watermelon, Cantaloupe, Mint, Basil, Feta, White Balsamic Vinaigrette 8

Entrees

Pan Seared Marksbury Farm Pork Chop: Summer Squash Succotash, Herb Sorghum * 24
Black Hawk Farm Sirloin: Blistered Shishito Peppers, Twice Cooked Fingerling Potatoes, Chimichurri Verde * 26
Pan Seared Floridian Wreck Fish: Pickled Radish, Orzo Pasta Pilaf,Almond Romesco 26
Roasted Rootbound Farm Eggplant: Stewed Lentils, Cherry Tomatoes, Tahini, Pine Nuts 19