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

This Menu was posted on 6.22.17


Cannellini Bean Dip: Holden Farm Garlic Scapes, Crispy Prosciutto, Lavash 6
Mixed Local Farm Meatballs all’Arrabbiata: Kenny’s Asiago Grits, Fried Parsley 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: Chorizo Spice, Cotija, Cilantro 5

First Course

Sourdough Flatbread: Garlic Purée, Bell Peppers, Burrata, Pickled Cherry Tomatoes, Holden Farm Garlic Chip 10
Taco: Crispy Quinoa, Pickled Cucumbers, Cherry Tomatoes, Cotija Cheese, Cilantro Crema 6
Carrot Purée Soup: Orange Segments, Rootbound Farm Arugula 6
N&J Bok Choy Salad: Rootbound Farm Radish, Red Onion, Toasted Sesame Seeds, Ginger Soy Vinaigrette 8
Arugula Salad: Ashbourne Farm Chioggia Beets, Capriole Farm Chèvre, Hemp Seeds, Lemon Vinaigrette 8


3-D Valley Sirloin: Summer Squash, Twice Cooked O’Daniel Farm Gold Potatoes, Chimichurri * 27
Pan Seared Joyce Farm Chicken Breast: Sweet Potato Purée, Braised Ashbourne Farm Kale, Birdseye Honey 24
Pan Seared Floridian Mango Snapper: Sundried Tomatoes, Capers, Holden Farm Garlic Scapes, Beluga Lentils 29
Grilled Pineapple Fried Rice: Ashbourne Farm Harukei Turnips, Cauliflower, Serrano Chiles, N&J Farm Egg, Cashews * 23