DINNER MENU

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

                                                                                             This Menu was posted on 7.20.17                                                                                    

 

Smoked North Carolina River Trout Dip: House Hot Sauce, Lavash 6
Toasted Raviolis: Groce Farm Fennel Sausage, Kenny’s Fromage Blanc, Marinara 8
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: Cacio e Pepe 5

First Course

Sourdough Flatbread: Holden Farm Garlic Alfredo, Pickled Shrimp, Ashbourne Farm Basil, D’Espelette 10
Taco: Black Bean & Summer Squash, Serrano Chili, Cumin Crema, Cilantro, Cotija, Crispy Chickpeas 6
Chilled Local Athena Melon Soup with Lime Granita 6
Grateful Greens Lolla Rossa Salad: Local Blackberries, Capriole Chevre, Candied Almonds, Champagne Vinaigrette 8
Rootbound Farm Beet Salad: Watercress, Toasted Hemp Seeds, Feta, White Balsamic Vinaigrette 8

Entrees

Black Hawk Farm Bistro Steak: Potato Gratin, N&J Farm Broccoli, Boqueron Aioli, Breadcrumbs 26
Pan Seared Joyce Farm Chicken Breast: Holden Farm Tomatoes, Green Beans, Torn Croutons, Pan Jus 22
Pan Seared Ponce Inlet Scallops: Polenta, N&J Farm Cherry Tomatoes, Greens, Creole Butter 27
Chickpea & Tomato Chana Masala: Lavender Cardamom Basmati Rice, Garlic Naan 20