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

This Menu was posted on 4.27.17


Black Bean Chipotle Dip: Cumin Lime Tortillas, Cilantro Sprouts 7
Grilled Frog Legs: Watercress, Sweet Chili Fish Sauce, Peanut Vinaigrette 12
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: Orange Butter, Olive Dust 5

First Course

Sourdough Flatbread: Oven Dried Roma Tomatoes, Burrata, Basil, Aceto 10
Taco: Misty Farms Duck Leg Confit, Carrot Cabbage Slaw, Mirin Cucumbers, Rhubarb Hoisin, Crispy Sweet Potatoes 6
Cannellini Bean Soup: O’Daniel Farm Curly Kale, San Marzano, Sourdough Breadcrumbs, Pecorino Romano 6
Ashbourne Farm Spring Mix: Smoked Pickled Spring Onions, Tart Apples, Roasted Pepitas, Champagne Vinaigrette 8
Sautéed Broccoli Salad: Ashbourne Farms Swiss Chard, Dried Cranberries, Marcona Almonds, Capriole Farm Chévre, Honey Vinaigrette 8


3-D Valley Ribeye: Grilled Holden Farm Asparagus, Braised Red Cabbage, New Potato Stack * 32
Pan Seared Joyce Farm Chicken Breast, Sunchoke Purée, O’Daniel Farm Mustard Greens, Pan Jus 23
Floridian Triggerfish: Spring Onion Pancakes, Haricots Verts, Lemon Butter 26
Grilled Pineapple Green Curry: Lemongrass, Snow Peas, Jasmine Rice, Hazelnuts 18