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Entrees
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Jamison Mediterranean Lamb Shank
roasted with tomatoes, olives, and herbs over flageolet of beans and gruyere cheese
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Seared Queen Snapper Zarzuela
with popped mussels, turned potatoes, champagne buerre blanc
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Creekstone Premium Black Angus Beef Tenderloin Filet
our steak sauce gorgonzola bacon potato cake, baby greens and mushroom saute
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Duck Two Ways
seared duck breast, grit cake, pear fig compote, duck confit and spicy country sausage ravioli with walnut herb sauce
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God Bless Our Local Farmers Plate
mushroom brie phyllo turnover of truffled mushroom pecan barley pilaf with Ivor's caramelized onions
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Seared Sea Scallops, Spinach Risotto
beurre rouge, celery root chips, fresh oranges
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Rib Pork Chop and Berkshire Sausage
lentils, broccoli rabe, gingered red eye gravy
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Dessert Highlights
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Creme Brule
in puff pastry, apple sun dried cherry compote
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Chocolate Lava Cake
warm Ghanian chocolate center with pistachio ice cream and caramel sauce
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Courtney's Caramel Cake
caramel sauce, caramel ice cream penuche
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Apple Crisp
with Grafton Vermont cheddar and Huber cider syrup
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Old Forrester Bourbon Bread Pudding
hot today sauce and buttermilk ice cream
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Trio of Cheesecakes
turtle, chocolate and lemon
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Lunch Menu Highlights
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Roasted Garlic
with saga bleu cheese, roasted red peppers and herbed olives
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Chicken Liver Pate
cornichons, dijon mustard, grilled baguette
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Salads, Sandwiches, Etc.
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Slow Roasted KY Heritage Pork Loin Sandwich
grilled onion, dijon mustard on toasted baguette with poached pears
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Benedictine and Bacon Sandwich
served with a cup of soup
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Fried Oysters and Weisenberger Grits
chipotle butter and sauteed spinach
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Rock Shrimp Crepe with Wild Mushrooms
gruyere, parmesan, capriole cheese grilled eggplant, olive tapenade
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Kentucky Bison Burger
gruyere cheese, buttermilk onion rings
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Dinner Highlights Dinner Tapas and Salads
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KY Lake Catfish Spring Rolls
Asian dipping sauce
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Crispy Sweet Breads on Creamed Spinach
mushroom balsamic reduction
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Fried Frog Legs on Spanish Egg Omelet
red pepper aioli
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Poached Organic Egg and Rock Shrimp
on pappardelle pasta, smoked bacon
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Maple Glazed Hudson Valley Foie Gras
on corncakes, quince honey glaze and candied walnuts
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Grilled Lobster Tail and Crispy Shrimp Ravioli
sauteed kale, brandy-lobster reduction
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Bistro Salad
Greg's greens, beets, pickled onions with capriole goat cheese fritters, pine nuts, black olive grissini
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Grilled Romaine Caesar
with fried calamari
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