Louisville Restaurants » Jack Fry's Menu
Jack Fry's
Tel: (502) 452-9244
Address: 1007 Bardstown Rd, Louisville KY
Cuisine: American
Average Price: $$ ($11 to $30)
Hours:
Open Mon-Thu 11am-2:30pm
5:30pm-11pm; Fri 11am-2:30pm
5:30pm-12am; Sat 5:30pm-12am; Sun 5:30pm-10pm
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Appetizers
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Cheese Plateartisan cheeses served with fresh fruit in season and French bread.
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Country Pateserved with roasted garlic, cornichons, red onions and french bread.
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Diver Scallopspan seared and served with a kentucky bibb lettuce and brown butter sauce. finished with white truffle oil.
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Escargotsbroiled with garlic butter and croutons.
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Foie Graspan seared hudson valley foie gras with caramelized local apples, onions and,aged calvados syrup.
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Shrimp And Gritssautéed shrimp in a red eye gravy with shiitake mushrooms and tomatoes, served over creamy grits.
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Spicy Fried Oysterskentucky country ham, green onions and creamy grits
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Entrees
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Ahi Tunapepper seared and served medium rare with du puy lentils, crispy salsify and a port wine reduction.
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Duckpan seared duck breast with a dried fruit almond compote, puréed spinach and an apricot glaze.
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Filetgrilled center cut beef filet with parma prosciutto, asparagus, sage beurre blanc and a crispy potato cake. finished with parmigiano-reggiano.
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Jack's Burgermr. fry's famous fare from a highlands landmark. served with fries, caramelized onions, lettuce, pickle and tomato. available with swiss, cheddar or bacon.
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Lamb Chopsgrilled, served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme
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Lobster Campanellelobster tails tossed with campanelle pasta, nicoise olives, bacon, sun-dried tomatoes, oil. topped with parmigiano reggiano.
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Pork Choptwelve ounce center cut loin chop, herb encrusted and seared with a dry vermouth glaze. served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic and shiitakes.
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Potato Gratinlayers of potatoes, wild mushrooms and thyme topped with goat cheese. accompanied by grilled vegetables with mixed wild greens in a nutty vinaigrette, and a pepper currant relish.
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Poulet Rouge Fermierall natural, free range half chicken breast brined with honey and herbs. roasted with autumn root vegetables, candied walnuts, crème fraîche and reduced chicken jus
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Salmonpan seared filet encrusted with almonds and pistachios. served on sautéed spinach with a tomato, pearl onion and chive beurre blanc.
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Troutbacon wrapped and pan seared with a roasted garlic, rosemary and sage puree finished with rice beans and collard greens in a lobster sherry vinaigrette.
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Veal Medallionsmedallions of veal sautéed with caramelized apples, toasted walnuts and indiana cider marinated figs. served with a calvados cream and gremolata mashed potatoes.
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Salads
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Arugula Saladshaved reggiano and fennel in a champagne vinaigrette.
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Goat Cheese Saladcandied pecans, sun-dried cranberries and goat cheese over mixed greens in a lemon balsamic vinaigrette.
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Stilton Saladfine english blue cheese and walnuts served with seasonal greens.
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Warm Brie Saladserved on Bibb lettuce with toasted almonds.
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