Soup & Salad
Summer Tomato Bisque
With Rosemary Cream and Parmesan Crisp
Woodford County Lettuces
With Walt's Shoots and Sprouts, Fresh Herbs, Feta Cheese, Lemon Vinaigrette and Spicy Pumpkin Seeds
Entrees
Price includes entree and two other courses
Kentucky Poussin Roti
Boneless Poussin stuffed with Creamy Swiss Chard, with Herbed Crepes filled with Eggplant Puree
$40
Hawaiian Sashimi Grade Ono au Citron
Glazed in Orange Syrup, with Supremes of Orange and Toasted Hazelnuts, with Roasted Pineapple and Acorn Squash, and Black Forbidden Rice
$40
Jumbo Stuffed Potato Forrestiere
With Chanterelles and Sheltowee Farm Mushrooms, Gruyere Cheese and White Truffle Oil, with Roasted Baby Squash and Sauteed Mustard Greens
$35
Bacon-wrapped Tenderloin of Beef with Fresh Tasmanian Crab
Bearnaise Sauce, Roasted Potatoes and Creamy Melting Leeks
$50
Woodlands West Virginia
Heirloom Pork Porterhouse
12-ounce Chop Pan-roasted in Zinfandel and Fresh Sage with Gratin of Ann's Brussels Sprouts and Weisenberger Mill Polenta
$40
Cheeseboard
Mattingly's Kentucky Farmhouse Cheeses
Blue Gouda, Asiago and St. Jerome
Dessert
Chocolate Trio
Milk Chocolate Almond Tart, Dark Chocolate-filled Pine Nut Cookies and White Chocolate Panna Cotta with Coconut
$2.50 additional
Blancmange
Delicate Milk Custard flavored with Vanilla and Rose Water, with Rose-poached Peach and Almond Madeleine Cookie
Gateau Breton
Rich French Butter Cake with Vanilla Bean Creme Fraiche, Blackberry Compote and Rosemary Syrup
Profiteroles au Cafe
Cream Puffs filled with Coffee-infused Pastry Cream and a shot of Caramel Sauce
__________________________________
Three Courses: Entree plus two courses, as priced
Four Courses : Entree plus three courses, $6 additional
Five Courses: Entree plus four courses, $10 additional
CHEF Ouita Michel
SOUS CHEFS Nat Henton and Lisa Laufer
DESSERTS Stella Parks
Printable Menu
Summer 2007
As summer returns, our menu changes to include what our local farmers
are delivering to the back door! We will update the menu below occasionally to reflect the latest from local farm fields.
Starters
Ann’s Organic Beef Picadillo Rellenos
Pan-fried in a Light Egg Batter with Lime, Pickled Red Onion, Crema and Guajillo Sauce
Crispy Bluegrass Squab
With Squash Blossom Tempura, Baby Lettuces and Hibiscus Vinaigrette
($3.00 additional)
Lobster Cocktail
Chunks of Lobster, Shrimp and Fresh Jumbo Lump Crab Meat dressed with Lime Juice, Scallion, Serrano Chile and served with Avocado and Fresh Mango
$10 additional
Slow-cooked Duncan Rabbit Barbacoa
Latin-style Barbecue on a Crisp Handmade Tortilla with Charred Tomatilla Salsa, Avocado Crema and Jicama Salsa
Chile Cheese Tamales with Michoacan Mole
Two Tender Jack Cheese Tamales draped in a Rich, Dark Mole with Chiffonade of Local Cabbage and a Traditional Marinated Vegetable Relish
Soup & Salad
Just Shucked Summer Corn Chowder
Applewood-smoked Bacon, Diced Potatoes, Butter and Herbs with Saylers Family Farm Whole Milk
Kentucky Heirloom Tomatoes Caprese
Tomatoes of Every Kind with Fresh Mozzarella, Basil, Herb-infused Extra Virgin Olive Oil and Balsamic Syrup
Entrees
Kentucky Poussin Provencal
Slow-roasted in Olive Oil, Rosemary, Garlic and Lemon with Oven-dried Golden Pear Tomatoes, Tiny Summer Squash and Creamy Eggplant Puree
Roasted Black Bass Verde
Layered with Creamy Manchego Cheese Stuffing, Roasted with Tomatillo Sauce and served with Fresh Corn and White Rice
Summer Vegetarian Lasagne
Handmade Pasta layered with Baby Beets, Mustard
Greens, Summer Squash, Capriole Goat Cheese, Leeks and Lemon Confit, with a Fresh Tomato Basil Sauce
Filet of Beef Tenderloin Rostélyos
Hungarian Style, with Tomato, Onion and Paprika Demi Glace, Buttered Crushed Organic Yukon Gold Potatoes, Sheltowee Mushrooms and Local Field Greens Slow-cooked with Country Ham
($5.00 additional)
Chipotle Sorghum-glazed Stone Cross
Pork Loin Chop
Marta’s Cuban Yucca with Orange Vinaigrette and Melange of Local Field Beans Slow-cooked with Country Ham
Cheeseboard
Mattingly's Kentucky Farmhouse Cheeses
Selection of Artisan Cheeses
Dessert
Chocolate Trio
Chocolate Pave Brulee, White Chocolate Panna Cotta and Milk Chocolate Ganache with Sea Salt
$2.50 additional
Green Tea Opera Torte
Green Tea Sponge Cake, Praline Buttercream, Dark Chocolate Ganache and Green Tea Creme Anglaise
Napoleon
Carmelized Mille-Feuille filled with Goat Cheese Mousse and served with Vanilla Bean Honey and Fresh Berries
Lavendar Gelato with Stella's Assorted Cookies
Kentucky-made Gelato by Valentine's Ice Cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six-course Chef's tasting: Price varies according to choices
A small surcharge may apply for multiple choices from a single category
Chef Ouita Michel
Sous Chefs Nat Henton and Lisa Laufer
Desserts by Stella Parks
Printable Menu
Spring 2007
As spring returns, our menu may change to include what our local farmers
are delivering to the back door!
Starters
Elmwood's Organic Beef Empanada
Flaky pastry stuffed with slow-cooked Spanish-style beef, with mango-pineapple salsa, shaved red onion and chipotle sour cream
Smoked Kentucky Squab Spring Roll
Local, house-smoked squab breast rolled with sticky rice, shiitake mushroom, red pepper and cucumber, with a spicy Asian vinaigrette
Risotto Verde
Arborio rice simmered in an herb-infused broth with sugar snap peas, carrot flowers and Sheltowee's beautiful oyster mushrooms
Seared Rare Ahi Tuna
With Chef Ouita's garden horseradish vinaigrette, pickled spring garlic, radish, mustard aioli and Bourbon-smoked salt
Woodford County Asparagus with Fresh Morel Mushrooms
Tossed with Rob's Woodford County baby mustard greens, shaved red onion, warm bacon vinaigrette and wrapped with Kentucky "prosciutto"
Soup & Salad
Campbell Graddy's Asparagus Bisque
With tender asparagus tips, petite croutons and fresh chervil
Local Greens Salad
Walt Precourt's sprouts and Rob's baby lettuces
with Penny's pumpkin seed vinaigrette
Entrees
Goat Cheese Caramellas
Hand-rolled pasta filled with Capriole goat cheese and tossed with Happy Jack's sauteed butterhead lettuce, a splash of cream, toasted almonds and lemon confit
Noisettes of Bourbon County Lamb
Organic leg of lamb with morel mushroom Diane sauce, roasted fingerling potatoes and asparagus
$5 additional
Oven-roasted Halibut with Persillade
With Provencal potato and Swiss chard gratin and nicoise olives, fresh thyme, toasted pine nuts and roasted cherry tomato vinaigrette
Pan-roasted Local Bluegrass Poussin
In a fragrant Thai-style broth, with lemongrass, coconut milk, ginger and kaffir lime, fingerling potatoes and Ann's organic spinach
Stone Cross Farm's Bacon-wrapped Roulade of Pork
All-Kentucky pork tenderloin filled with roasted red peppers and drizzled with Bourbon mustard cream, served with Stilton-studded Weisenberger Mill grits, Rob's spicy mustard greens and candied walnuts
Cheese
Mattingly's Kentucky Farmhouse Cheeses
Selection of Three Artisan Cheeses; Changes Daily
Dessert
Julia's Boca Negra
Rich Jamieson's dark chocolate torte with white chocolate Bourbon cream
Caramel Cashew Tart
With vanilla ice cream
Lemon Charlotte Royale
Ladyfingers layered with lemon custard and raspberry sauce
Lavender Gelato
Kentucky-made by Valentine's Ice Cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six-course Chef's tasting: Price varies according to choices
A small surcharge may apply for multiple choices from a single category
Printable Menu
March 2007
Recipes from Celebrated Women Chefs for Women's History Month
Starters
Crispy Veal Sweetbreads
Tossed with Rob's Woodford County baby mustard greens, warm mustard vinaigrette, Kentucky "Prosciutto," shaved red onion and boiled egg
Roast Breast of Bluegrass Squab
Rubbed with cocoa and ancho chile, with fig chutney, roasted red grapes and couscous
$3.00 additional
Terrine of Duncan Rabbit
With creamy Bourbon mustard, cornichons, pickled quince and toasted Wallace Station rye
Cornmeal Matafan
Filled with creamed Sheltowee Farm mushrooms, fresh basil and zucchini
Shrimp Salad Provencal
With sun-dried tomatoes, capers, olives and red pepper rouille
Soup & Salad
Classic Crawfish Bisque
Local Greens Salad
Walt Precourt's shoots, sprouts and small plants, and Rob's baby lettuces
with Penny's pumpkin seed vinaigrette
Entrees
Pumpkin Ravioli
With toasted hazelnuts, brown butter and sage, on a bed of sweet and sour roasted Kabocha squash
Scaloppine of California White Bass
Roasted with oranges, lemons, garlic, extra virgin olive oil and jalapeno, sprinkled with pistachios and served with a tian of slow-cooked leeks, fennel and potato
Crispy Cabernet Chicken
Served on the bone with Cabernet reduction, morel mushrooms, goat cheese grits custard and Woodford County arugula
Roast Bourbon County Rack of Lamb
With mellow roast garlic and parsley crust, rich lamb demi jus, twice-baked spinach souffle and Gretchen's tender carrots
$5.00 additional
Roasted Frenched Pork Loin Chop
With caramelized Bosc pears, balsamic syrup and blackberry glaze, and Marty's potatoes dauphinoise and sauteed asparagus
Cheese
Mattingly's Kentucky Farmhouse Cheeses
Selection of Three Artisan Cheeses; Changes Daily
Dessert
Julia's Boca Negra
Rich dark chocolate torte with white chocolate Bourbon cream
Caramel Cashew Tart
With vanilla ice cream
Lemon Cream Dacquoise
Almond meringue filled with lemon cream and fresh strawberries
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six-course Chef's tasting: Price varies according to choices
A small surcharge may apply for multiple choices from a single category
Printable Menu
February 2007 Menu For Lovers
First Courses
“The Perfumed Garden”- A collection of savory nibbles
Warm capriole goat cheese rolled in crushed pine nuts, French lentils with walnuts and mustard vinaigrette, roasted red peppers, and wild mushroom caviar stuffed celery
Crab and Avocado Salad
Lump crab dressed in creamy chive dressing stacked with avocado mousse, wasabe caviar and drizzled with carrot ginger vinaigrette
Pan Fried Foie Gras with Honey Poached Quince
Rolled in spiced crumbs with quince and jus reduction $7.00 additional
Second Courses
Spanish Onion Soup
Ladled over a parmesan crouton and finished with sherry
Woodford Baby Lettuces with Pomegranate Vinaigrette
Spiced sweet pumpkin seeds
Entrees
SEAFOOD & VEGETARIAN
Wild Mushroom Risotto
with Crispy Sheltowee Oyster Mushrooms
Porcini, morel, and cremini mushrooms with tarragon, shaved Parmesan, white truffle oil
Bouillabaisse
Jumbo prawn, sea scallops, green lip mussels, clams and red snapper gently poached in saffron, tomato and fennel scented broth with little potatoes, aioli, and rouille for dipping
MEATS
Bacon wrapped Filet Mignon with Sautéed Oysters
Potatoes Rissolees, asparagus and demi jus
$7.00 additional
Roulade of Bourbon County Lamb
Filled with roast garlic, rosemary and roast peppers, served with Spanakopeta, tapenade and marinated sun dried tomatoes
Maple Glazed Bluegrass Squab over Potato Blinis
Lightly spiced with cardamom and coriander and served with sautéed chiffonade of apples, Napa cabbage and bits of foie gras
Duncan Rabbit Saltimbocca
Thin fillets of crispy rabbit layered with sage, Kenny’s Gouda cheese and Kentucky prosciutto with asparagus
Intercourse
Mattingly's Kentucky Farmhouse Cheeses
Selection of Three Artisan Cheeses with Roasted Grapes and Almonds; Changes Daily
Dessert
Caramel Cashew Tart
with Vanilla Ice Cream
Chocolate Delights
Chocolate-stuffed apricot, chocolate pepper crisps, Bourbon chocolate bonbon and chocolate truffle with hazelnut brittle
Bananas Foster Crèpes
Banana Cream Crepes topped with sautéed bananas flamed in rum with vanilla ice cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
Midwinter 2007
First Courses
Seared Yellowfin Tuna
With Celery Remoulade, Spicy Caviar and Lemony Carrots
Feather Light Quenelles of Chicken
With Truffled Sheltowee Farm Mushrooms and Melting Leeks
"Gnudi"
Delicate Ricotta Dumplings Sauteed in Brown Butter with Sheltowee Farm Mushrooms, Leeks and Crispy Prosciutto
Hearts of Palm with Ruby Red Grapefruit and Avocado
With Pistachios and Pomegranate
Second Courses
Shrimp and Coconut Soup
With Ginger, Kaffir Lime, Coconut Milk and Cilantro
Salad of Local Baby Lettuces and Arugula
With Fresh Herbs and Soy Ginger Vinaigrette
Entrees
SEAFOOD & VEGETARIAN
Handmade Pappardelle
Wide Noodles tossed with Goat Cheese Fondu, Local Organic Greens, Currants, and crowned with Braised Organic Salsify from Three Springs Farm
Seared Striped Bass with Carrot-Ginger Beurre Blanc
With Stir-fried Pea Shoots and Clear Noodles
MEATS
Bluegrass Poussin
Roasted Breast and Crawfish-stuffed Leg and Thigh, with Cornbread Dressing, Crawfish Butter Sauce and Broccoli Rabe
Cabernet Braised Elmwood Farms Organic Short Ribs of Beef
Fork Tender, with Sauteed Escarole and Parsnip Puree
$5.00 additional
Crispy Duncan Ranch Rabbit
in Parmesan Garlic Crumbs over a Rich Hunter's Sauce of Tomato, Olive, Capers and Basil, with Sauteed Broccoli Rabe
Bourbon County Leg of Lamb
With Big City BBQ Jus, Sweet Potato Gratin and Confit of Red Cabbage with Bacon and Cippolini Onions
Cheese
Mattingly's Kentucky Farmhouse Cheeses
Selection of Three Artisan Cheeses; Changes Daily
Dessert
Fresh Orange Crepes
Sauteed with Bourbon, Brown Sugar, Butter and Almonds
Chocolate Cheese Cake
With Caramel Sauce and Whipped Cream
Riesling-soaked Strawberries Zabaglione
With Hazelnut Sorghum Cookie
Warm Gingerbread
With Sorghum Hard Sauce
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
December 2006 Dinner Menu
First Courses
Freshly Shucked Bluepoint Oysters on the Half Shell
With Spicy Tomato Granita
Feather Light Quenelles of Chicken
With Truffled Sheltowee Mushrooms and Melting Leeks
Hearts of Palm with Ruby Red Grapefruit and Avocado
With Pistachios and Pomegranate
Second Courses
Jerusalem Artichoke and Oyster Bisque
With Handmade Oyster Crackers, Lemon Zest and Chives
Salad of Endive, Local Arugula, Stilton Cheese and Apples
With Hazelnuts and Hazelnut Vinaigrette
Entrees
SEAFOOD & VEGETARIAN
Handmade Pappardelle
Wide Noodles tossed with Goat Cheese Fondu, Local Organic Greens, Currants, and crowned with Braised Organic Salsify from Three Springs Farm
Seared Jumbo Sea Scallops with Kumquat Beurre Blanc
With Saffron Arborio Rice Pilaf
MEATS
Roast Local Pheasant Carondelet
With Wild Rice and Pistachio Pilaf, and Butternut Squash Chutney
Cabernet Braised Elmwood Farms Organic Short Ribs of Beef
Fork Tender, with Sauteed Escarole, Creamy Polenta, and Gorgonzola Sauce
Crispy Duncan Ranch Rabbit
With Creamy Mustard Sauce, Warm Lentil Salad and Roasted Autumn Vegetables
Cheese
Selection of Mattingly's Kentucky Farmhouse Cheeses
A Selection of Three Different Artisan Cheeses; Changes Daily
Dessert
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Mint ANglaise and Peppermint-White Chocolate Bark
Caramel Toffee Cheese Cake
With Whipped Cream and Toffee Bits
Riesling Soaked Strawberries Zabaglione
With Hazelnut-Sorghum Cookie
Old Fashioned Kentucky Jam Cake
With Caramel Frosting
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
November 2006 Dinner Menu
First Courses
Roast Leg of Lamb with Horseradish Cream
With Wilted Baby Greens and Nicoise Olives
Potato Gnocchi Ragout
With a Rich Sauce of Veal, Chanterelle Mushrooms and Carrots, and Pecorino Romano
Warm Salad of Roasted Local Kabocha Squash
With Pickled Quince, Kentucky Prosciutto and Spanish Marcona Almonds
Second Courses
Lobster Bisque
With Creme Fraiche
Salad of Endive, Maytag Blue Cheese and Jona Gold Apples
With Hazelnuts and Hazelnut Vinaigrette
Fish and Vegetarian
Handmade Chestnut Tortelli with Chanterelle Mushrooms
With Brussels Sprout Gratin and Swiss Chard
Monkfish Picatta
With Lemon, Caper Berries, Ann's Organic Kale and Crispy Cheese Grit Croutons
Meats
Apple Cider Glazed Duck Breast
With Duck Confit, Brussels Sprout Gratn and Wild Rice Pilaf
Pan-seared Loin of Venison
With Dates, Red Onion Compote, Chestnut Tortelli and Swiss Chard
Breast of Local Pheasant with Lobster Sage Dressing
With Salsify Puree and Pheasant Gravy
Dessert
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Cherry-Pear Compote and Bourbon Anglaise
Lemon Goat Cheese Cake
With Raspberry Sauce
Crispy Pumpkin Fritters
Rolled in Cinnamon Sugar with Valentine's Vanilla Ice Cream
Old Fashioned Kentucky Jam Cake
With Caramel Frosting
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
October Dinner Menu
First Courses
Chilled Terrine of Poussin, Leek and Wild Mushrooms
Sun-dried Tomato Vinaigrette and Fresh Horseradish Aioli
Warm New England Seafood Tart
Pastry Crust layered with Fresh Cod, Littleneck Clams, Roast Fennel, Bacon and Chowda Sauce
Autumn Artichokes a la Grecque
Marinated Baby Artichokes, Cippolini Onions, Nardello Peppers and Autumn Vegetables with Herbed Goat Cheese and Pesto Croustades
Second Courses
Spicy Red Lentil and Rabbit "Chili"
Creme Fraiche and White Cheddar
Rob's Local Greens Salad with Feta Cheese and Black Cerignola Olives
Minced Cucumber, Shaved Sweet Onion and Red Wine Vinaigrette
Fish and Vegetarian
Chanterelle Twice-baked Potato
Whole Jumbo Baked Potato Stuffed with Truffled Potato Puree, Ragout of Chanterelle Mushrooms, Sauteed Sorrel and Chive Creme Fraiche
Bacon-wrapped Monkfish
With Brussel Sprout Gratin, Shrimp and Wild Rice Pilau and Apple Cider Glaze
Meats
Seared Duck Breast
With Creamy Braised Belgian Endive, Port Wine Poached Pear and Crumbled Maytag Blue Cheese
Kentucky Lamb Two Ways
Roast Leg of Bourbon County Lamb with Spiced Lamb Manicotti, Roasted Peppers, Cannelini Beans and Nicoise Herb Vinaigrette
Roast Loin of Venison with Maine Lobster
With Sweet Potato Gnocchi, Swiss Chard, Salsify Puree and Brown Butter
$15.00 additional
Dessert
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Orange Bourbon Creme Anglaise
Lemony Lemon Tart
With Raspberry Coulis and Whipped Cream
Crispy Pumpkin Fritters
Rolled in Cinnamon Sugar with Valentine's Vanilla Ice Cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
September Dinner Menu
First Courses
Pate de Campagne
Country-style Pate made with Duncan Ranch Rabbit, Country Ham and Bourbon, with Susie Q's Baby Pickled Okra, Blackberry Mustard and Red Onion Compote
Happy Jack's Heirloom Tomato Tart
Layered with Aged White Cheddar and Homemade Aioli with Three Springs Farm Purslane and Herb Salad
Crazy Corn Oysters
Spicy Fried Cornmeal Dusted Oysters with Late Summer Sweet Corn Salsa, Lisa's Tartar Sauce and Lemon Vinegar
Second Courses
Golden Butternut Squash Bisque
With Hazelnut Crisp
Rob's Local Greens Salad with Pears, Black Walnuts and Maytag Blue Cheese
Sherry-Walnut Oil Vinaigrette
Fish and Vegetarian
Grilled Pacific Swordfish
With New World Spice Rub, Spicy Mango-Chardonnay Sauce, Red Rice and Creamy Black Beans
Cataplana
Colossal White Shrimp with Confit of Pork Roast and Andouille Sausage over Creamy Goat Cheese Grits
Choux Farci
Delicate Leaves of Nappa Cabbage filled with Portabella Mushrooms, Black Barley and Golden Raisins, on a Bed of Parsnip Puree and Warm Oven-dried Tomato Vinaigrette
Meats
Whole Roast Chukar Partridge
From Dutch and Linda's Junction City Ranch, with Chanterelle and Sheltowee Farm Mushrooms and Wild Rice & Pistachio Dressing
$3.00 additional
Kentucky Lamb Two Ways
Roast Leg of Bourbon County Lamb with Spiced Lamb Manicotti, Roasted Peppers and Mediterranean Tomato-Red Pepper Sauce
Kentucky Bison Ribeye
Smothered in Cabernet, Tomato, Rosemary and Shallots, with Gratin of Local Potatoes and Gruyere Cheese
$5.00 additional
Dessert
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Woodford Reserve-White Chocolate Cream and Raspberry Sauce
Lemon Cake
With Fresh Berry Compote and Whipped Honeyed Goat Cheese
Fresh-baked Fruit Pie
With Valentine's Vanilla Ice Cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
Summer Dinner Menu
First Courses
Calzone of Gorgonzola, Fig and Prosciutto
With Rob's Arugula, Marinated Fresh Figs and Shaved Prosciutto
Kentucky Rabbit Ragout
Slow-cooked with Cremini Mushrooms, Gnocchi Verde and Asiago Cheese
Seared Rare Yellowfin Tuna
With Confit of Roma Tomato in Olive Oil, Susie Q.'s Haricots Verts, Opal Basil, Lemon Vinaigrette and Fresh Horseradish
Second Courses
Ligurian-style Mussel Soup
Rich Tomato and Fennel Broth with Croustades of Roasted Garlic and Baby Green Olives
Summer Mixed Green Salad with Local Melon
Happy Jack's Homegrown Melon with Cucumber, Jalapeno and Lime, over Walt's Micro Greens
Entrees
Roast Rack of Lamb
With Chickpea Puree, Slow-cooked Zucchini, Summer Squash and Tomato, and Giant Caper Berries
$5.00 additional
Seared Sea Scallops
With Tajine of Local Eggplant, with Ginger, Garam Masala, Coconut Milk, Curry Leaves and Basmati Rice
Whole Roast Local Free-range Young Chicken
With Rich Pan Juices, Flageolet Beans, Chanterelle Mushrooms and Sauteed Swiss Chard
Slow-baked Wild Alaskan Salmon
With Lobster Corn Cake, Baby Spinach, Creme Fraiche and a Sauce of Fresh Sweet Corn
$5.00 additional
Handmade Ricotta Lasagne
Roasted Red and Yellow Peppers, Cerignola Olives, Oregano and Red Wine Tomato Ragout
Dessert
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Frozen Custard and Raspberry Sauce
White Chocolate Bavarian Cream
With Crispy Lace Cookie, Passionfruit Sauce and Strawberries
Fresh-baked Peach Pie
With Vanilla Ice Cream
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Six Courses: $50
Printable Menu
Spring Dinner Menu
First Courses
choose one
Salad Jardiniere
Marinated Golden Beets, David's Organic Breakfast Radish, Watercress, and Orange Vinaigrette
Breast of Kentucky Poussin
Pan Seared with Sweet and Sour Rhubarb Sauce, Cipollini Onions, and Stir Fried Asian Greens
Seared Rare Ahi Tuna
With Mussels, Wilted Three Springs Farm Sorrel, Fresh Horseradish and Bacon
Second Courses
choose one
Campbell Graddy's Marinated Woodford County Asparagus
with Country Ham, Banyuls Vinaigrette and Local Quail Eggs
Chilled Cucumber Soup
with Spring Pea Fritter, Mint, and Creme Fraiche
Entrees
choose one
Rack of Lamb
Roast Rack of Lamb, with Slow Cooked Lamb Barbecue, Baby Carrots, Tiny Turnips and Fresh Fava Beans
$5.00 additional
Pan Seared Ribeye of Kentucky Bison
12-14 oz. Ribeye, au Jus, with a Trio of Baby Stuffed Potatoes: Shiitake and Truffle Oil, Valdeon Spanish Blue Cheese, and Chive, Bacon and Creme Fraiche
$5.00 additional
Loin of Duncan Ranch Kentucky Rabbit
with Chicken Mousseline, Nappa Cabbage, White Asparagus, Serrano Ham and Mousserone Mushrooms
Potato Crusted King Salmon
On a Bed of Fresh Baby Artichokes and Slow Cooked Fennel, with Nicoise Olive Vinaigrette
Goat Cheese Filled Caramella Pasta
Handmade Filled Pasta Tossed with David's Organic Spinach, Cherry Tomato Confit, and Abalone Mushrooms
Dessert
choose one
Boca Negra
Rich Jamieson's Dark Chocolate Cake with Chartreuse Frozen Custard
Orange Ginger Bavarian Cream
with Crispy Phyllo and Tropical Fruit Compote
Fresh Local Strawberry "Shortcake"
with Pistachio White Chocolate Shortbread and Lemon Mousse
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Printable Menu
March Menu
First Courses
choose one
Mille Feuille of Herbed Fromage Blanc Mousse
Pistachios, Marinated Baby Beets and Beet Syrup
Pan Seared Foie Gras
With Oatmeal, Spiced Pecans and Apricot Glaze
($5.00 additional)
Grilled Lamb Loin with Eggplant Salad
Mint, Kefir and Rice Powder
Second Courses
choose one
Salad of Woodford County Field Greens
with Serrano Ham, Valdeon Spanish Blue Cheese, Arbequina Olives and Banyuls Vinaigrette
Black Barley Soup
with Choux Farci
Entrees
choose one
Buttermilk Poached Breast of Kentucky Pheasant
with Salsify Puree and Cornbread & Foie Gras Stuffing
Kentucky Raised Squab, Two Ways
Whole Roast Breast and Confit of Leg and Thigh, with Flageolets and Turnip Greens
Bacon Wrapped Saddle of Kentucky Raised Rabbit
with Wilted Chard, Buckwheat Rabbit Crepe and Hen of the Woods Mushrooms
Gratin of Handmade Farfalle
with Cauliflower and Portabella Mushrooms
"Surf & Turf"
Braised Monkfish with a Roagout of Saffron Braised Oxtail, Tomatoes and Gnocchi
"Turf & Turf"
Roast Tenderloin of Beef with a Roagout of Saffron Braised Oxtail, Tomatoes and Gnocchi
$5.00 additional
Dessert
choose one
Chocolate Chestnut Creme Caramel
with Kumquat Sauce and Cornmeal Shortbread
Caramel walnut Tart
with Tipsy Raisin Ice Cream
Lemon Torte
Lemon Sponge filled with Lemon Curd, Blackberry jam, with Blackberry Sauce
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Eight Courses: $80
Printable Menu
Louisiana Love Potions
Appetizers
choose one
Pan Seared Kentucky Squab
Spiced Pear Gravy over Weisenberger Cheddar Grits with French Fried Onions
Crab Salad and Avocado Mousse Stack
With Green Aioli, Crimson Caviar and Lemon Dressing
Seafood Crepe
Stuffed with Oysters and Shrimp in a Rich Mornay Sauce, served with Mixed Greens in a Creole Mustard Vinaigrette
Second Courses
choose one
Turtle Soup
With Seived Egg and Dry Sherry
Field Lettuces with Roquefort Cheesecake
With Red Wine Vinaigrette, Country Ham and Sugared Walnuts
Coconut Lime Sorbet
Entrées
Fish and Pasta
Lemon Sole Veronique en Papiotte
With Peeled White Grapes, Sauternes, Julienne of Snow Peas, Button Mushrooms, and Puree of Root Vegetables, Baked in a Parchment Paper Heart
Crawfish Etouffé
with Konriko Louisiana Wild Pecan Rice, and Greens on the side
Eggplant, Green Onion & Roasted Garlic Tortelli
In Light Red Pepper Cream with Slow Cooked Leeks
Meat and Game
Andouille Stuffed Duncan Farm Rabbit
Slow Cooked in Rich Cajun Gravy over Konriko Wild Pecan Rice with Real Tender Greens
Surf & Turf
Roast tenderloin of beef with butter poached lobster, truffled tagliatelle pasta and sauteed spinach
($10. additional; Beef only, $5. additional)
Daube of Veal
Slow Cooked Breast of Veal Smothered with Oysters, Bacon and Mushrooms, served with Sweet Potato Pave
Dessert
Hazelnut Torte
Delicate hazelnut Genoise with Caramel Buttercream and Apricot Sauce
Coconut Creme Caramel
with Strawberries Romanoff
Double Chocolate Tart
Rich Chocolate Filling in a Chocolate Crumb Crust, with Creme Fraiche and Passionfruit Coulis
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Printable Menu
January Menu
Appetizers
choose one
Oysters on the Half Shell
Fresh Bluepoint oysters with mignonette gelee
Roquefort Cheese Cake
With a walnut crust and Asian pear salad
Breast of Kentucky Squab
Green Papaya salad and tangy vinegar syrup
Intermezzos
choose one
Salad of Local Sprouts, Shoots and Small Plants with Sesame Vinaigrette
Cream of Celeriac Soup
Lemon, Carrot & Ginger Sorbet
Entrees
Fish and Pasta
Oven Roasted Skate
With Nicoise olives, haricots verts and a spicy tomato sauce
Steamed Mussels
In a light coconut-scented broth with lemongrass, tiny tomatoes and Jasmine rice
Handmade Chestnut Tortelli
with Brown Butter, Lemon and Rob's Baby Field Spinach
Meat and Fowl
Duck Confit
Slow cooked leg and thigh of duck with roasted black trumpet mushrooms and sweet potato pave
Surf & Turf
Roast tenderloin of beef with butter poached lobster, truffled tagliatelle pasta and sauteed spinach
($10. additional; Beef only, $5. additional)
Grilled Double Thick Pork Chop
in Asian style barbecue glaze with Shiitake mushrooms, baby bok choy and stir fried Basmati rice
Dessert
Hazelnut Torte
Delicate hazelnut Genoise with Caramel Buttercream
Lemon Tartlet
Gingerbread Cookie Crust and Meringue Cloud
Chocolate Mousse
with Almond Dacquoise and Fresh Raspberries
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Printable Menu
December 2005
Amuse Bouche
"Holiday Party"
Spiced Cheese Rolled in Pecans with Crisp Celery
Appetizers
choose one
Twin Oysters
Two Oysters Baked Au Gratin, One Chilled Fresh Oyster "A Diable"--on the half-shell with spicy tomato salsa
Duncan Ranch Rabbit Salad Tartine
Slow cooked Shredded Rabbit Chilled and lightly dressed with Shallot, Herbs, Radish and Celery Leaf
Breast of Squab Au Jus
with Black Pearl Barley and Fresh Apple Salad (This item may also be ordered as an entree)
Intermezzos
choose one
Local Baby Lettuces with Grapefruit, Blood Orange and Toasted Pistachios
Golden Butternut Squash Bisque with Creme Fraiche and Chives
Ginger and Pomegranate Sorbet
Entrees
Fish and Pasta
Stuffed Calamari
with Parmesan Bread Crumbs, Slow Cooked in Rich Tomato Sauce with Jumbo Cous Cous, Peas and Whole Roasted Garlic
Grilled Fillet of Turbot
with David's Sunchoke and Sweet Potato Pave, Roasted Chanterelles and Truffle Vinaigrette
Handmade Chestnut Tortelli
with Brown Butter, Lemon and Rob's Baby Field Spinach
Meat and Fowl
Apple Cider Glazed Duck Breast
With Walnut Rice Pilaf, Cranberry Sauce, Kuri Squash Puree and Duck Jus
Roast Prime Rib of Beef au Jus
with Apple Horseradish Sauce and Cheddar Yorkshire Pudding
Slow Simmered Cabernet Lamb Shank
with Caramelized Shallots, Bacon, Baby Carrots and Spaetzle
Dessert
Sammy's Famous Tiramisu
Espresso Soaked Ladyfingers with Marsala Custard and Chocolate Curls
Lemon Tartlet
Gingerbread Cookie Crust and Meringue Cloud
Chocolate Mousse
with Almond Dacquoise and Fresh Raspberries
__________________________________
Three Courses: $35
Four Courses : $40
Five Courses: $45
Printable Menu
November Menu
We Offer Both a Three Course Menu and a Five Course Menu, as well as a Vegetarian version of the menus.
3- Course menu Includes Amuse, First Course, Second Course & Entrée. Dessert is available à la carte.
The 5-Course menu includes all of the courses listed here, including dessert.
Amuse Bouche
A Sip of Parsnip Bisque
First Course
Prince Edward Island Mussels Vinaigrette
with White Beans, Baby Woodford County Lettuces, Nicolas’ Croustades, Basil Oil and Fresh Shallots
Second Course
Handmade Pappardelle
with a Chiffonade of Collard Greens, Colonel Newsom’s Country Ham, Poached Egg
and Parmigiano Reggiano.
Third Course*
Crispy Fried Loin of Duncan’s Rabbit
with Creamy Celeriac Salad and Walt’s Organic Micro Greens
*This course is available only with the five course menu.
Vegetarian Selection Features Fried Homegrown Green Tomatoes
Entrées
choose one
Kentucky Bison Strip Steak au Poivre
With Happy Jack’s Pumpkin Flan, Roasted Chanterelle Mushrooms
and Cranberry-Huckleberry Compote
Free Range Kentucky Chicken Two Ways
Roasted Breast and Red Wine-Rosemary Braised Dark Meat,
with Gratin of Brussels Sprouts and Honeyed Baby Carrots
Butter Poached Bubba Sue’s Fresh Water Prawns
With Truffled Gnocchi, Baby Spinach and Hazelnut Bread Crumbs
VEGETARIAN SELECTION:
Happy Jack's Pumpkin Flan
On a bed of Baby Spinach with Hazelnut Bread Crumbs, Roasted Chanterelle Mushrooms
and Gratin of Brussels Sprouts
Dessert
Dessert is included with the five course dinner; Available A la carte with 3-course dinner for $7.00
Chocolate Mousse in Pistachio Dacquoise
with White Chocolate Bourbon Sauce and Fresh Raspberries
Cinnamon Apple Charlotte
With Vanilla Ice Cream and Caramel Sauce
Artisan Cheese Selection with Figs and Sugared Walnuts
__________________________________
Three Course Dinner: $35 per person
Five Course Dinner: $45 per person
Wine Pairing: 3 Wines, $20
Printable Menu
October Menu
We Offer Both a Three Course Menu and a Five Course Menu.
3- Course menu Includes Amuse, First Course, Second Course & Entrée. Dessert is available à la carte.
The 5-Course menu includes all of the courses listed here, including dessert.
Amuse Bouche
A Sip of Chestnut Bisque
First Course
Crispy Fritter of Bluegrass Freshwater Prawns with Pickled Midway Okra and Sauce Remoulade
For a vegetarian diet please request Crispy Okra Fritters
Second Course
Baby Woodford County Lettuces with Ann's Roasted Butternut Croutons, Shaved Prosciutto and Parmigiano Reggiano
For a vegetarian diet please request no prosciutto
Third Course*
Duncan Farm Rabbit Slow Simmered in Red Wine and Rosemary with Handmade Gnocchi
*This course is available only with the five course menu; Vegetarian diet please request Gnocchi with Sage and Brown Butter
Entrées
choose one
New England Black Cod on a Galette of Melting Leeks with Baby Potatoes and Littleneck Clam Veloute, garnished with crumbled bacon
This dish may be prepared without bacon
Roast Tenderloin of Beef with Sauce Charcutiere and Sweet Potato Gratin
Truffled Poule au Pot
Elmwood Farms Organic Free Range Chicken, slathered in Truffle Butter and Cooked in the Pot with Pearl Onions, Baby Carrots and Sheltowee Farm Mushrooms, Over Creamy Polenta
A Vegetarian Selection is also Available
Dessert
Dessert is included with the five course dinner; Available A la carte with 3-course dinner for $7.00
Chocolate Mousse in Pistachio Dacquoise
with White Chocolate Bourbon Sauce and Fresh Raspberries
Cinnamon Apple Charlotte
With Vanilla Ice Cream and Caramel Sauce
Artisan Cheese Selection with Figs and Sugared Walnuts
__________________________________
Three Course Dinner: $35 per person
Five Course Dinner: $45 per person
Wine Pairing: 3 Wines, $20
Printable Menu
September Menu
We Offer Both a Three Course Menu and a Five Course Menu.
3- Course menu Includes Amuse, Salad, Soup & Entrée. Dessert is available à la carte.
The 5-Course menu includes all of the courses listed here, including dessert.
Amuse Bouche
Gougère stuffed with fromage blanc mousse, tapenade
and tiny oven roasted sunburst tomatoes
Salad
Salad of Pickled figs, Pt. Reyes organic blue cheese,
arugula and shaved prosciutto
For a vegetarian diet please request no prosciutto
Soup
Heirloom tomato soup with marinated leeks, fresh horseradish and crème fraiche
Fish*
Jumbo seared diver scallop with vin jaune, chanterelle mushrooms
and a purée of salsify
*This course is available only with the five course menu
Entrées
choose one
Roasted Japanese Sea Bass en crepinette with slow cooked local greens,
baby beets and house cured, smoked and bourbon glazed fresh bacon
This dish may be prepared without pork
Chanterelle Mushroom Risotto with Happy Jack’s late summer sweet corn
Add lobster for an additional 5.00
Grilled Kentucky Raised Loin of Lamb
with a warm salad of roasted peppers, slivered roast leg of lamb, tomato confit,
green olives and baby summer squash on a folded soca crepe
Dessert
Dessert is included with the five course dinner; Available A la carte with 3-course dinner for $7.00
Fourme d’ambert
Classic, French, creamy blue veined cheese with red wine poached pear and toasted walnuts
Extreme Chocolate Baked Alaska
Fallen chocolate soufflé with Valentine’s extreme chocolate ice cream swirled in toasted meringue with chocolate crème anglaise and caramel sauce
Dr. John’s Poached Peach Galette
Individual tart glazed with apricot and passionfruit served with frozen crème fraiche scented with garden thyme
__________________________________
Three Course Dinner: $35 per person
Five Course Dinner: $45 per person
Wine Pairing: 3 Wines, $20
Printable Menu
August Menu
First Course
choose one
Heirloom Tomato Salad with Barrel Aged Feta Cheese, Shaved Vidalia Onion, Banyuls Vinegar and Hazelnut Oil
or
Sautéed Foie Gras with Yellow Corn Pancake and Poached Local Peach
($5.00 additional)
or
Empanada of Fresh Rock Shrimp with Coconut Prawn Sauce and Salsa Verde
Second Course
choose one
Sweet Corn and Chipoltle Pepper Soup with Roasted Corn and Crab Salsa
or
Woodford Field Lettuces with Ann B’s Melon and Toasted Pistachios
in a Lime Vinaigrette
Entrées
choose one
Roasted Halibut Wrapped in Nappa Cabbage with Spicy Black Beans,
Oven Dried Tomatoes and Crème Fraîche
Slow Grilled Duck in Orange Honey Glaze with Mangoes, Oranges
and a Warm Cabbage Salad
Handmade Saffron Linguine with Mussels, Vermouth, Garlic, Garden Herbs
and Smoked Cherry Tomatoes
Grilled Beef Hanger Steak with Sweet Pepper Piperade, Creamy Potato Purée and Picholine Olive Butter
Galette of Fromage Blanc, Eggplant “Caviar” and Baby Summer Squash with Blue Moon Garlic Cream and Melting Swiss Chard
Dessert
Napoleon of Lemon Cream and Fresh Blackberries
Jamieson's Dark Chocolate Terrine with Mint Mousse
Kentucky Blueberry Sorbet with Shortbread Cookies
Fresh Peaches and Cream in a Meringue with Raspberry Sauce
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
July Menu
First Course
choose one
Medley of Chilled Shrimp, Baby Clams and Octopus with Cilantro and Avocado
or
Seared Breast of Kentucky Raised Squab au Jus with Apricot and Gingered Chard
($5.00 additional)
or
Quartet of Organic Vegetable Salads from Elmwood and Three Springs Farms
Second Course
choose one
Miss Lucy's White House Chilled Cucumber Soup
or
Walt's Shoots, Sprouts and Small Plants with Rob's Field Lettuces, Holly Hill Inn Herbs and Dijon Vinaigrette
Entrées
choose one
Sauteed Fresh Catfish with Orange and Pineapple Sweet and Sour Sauce, Crispy Pork Belly and Jasmine Rice
Handmade Goat Cheese Tortelloni with Baby Summer Squash, Squash Blossoms and Beurre Monte
Roast Elmwood Farm Free Range Chicken with Summer Corn Pancakes, Baby Green Beans and Curry Scented Jus
Grilled Medallions of Monkfish with Eggplant Puree, Zucchini, Tomato Confit Vinaigrette and Black Olive Infused Oil
Grilled Certified Angus Skirt Steak with Marta's Cuban Chimichurri, Warm Golden Potato Salad with Bacon and Baby Mustard Greens
Dessert
Tropical Tapioca Parfait
Vanilla Tapioca Custard layered with fresh mango and pineapple with a coconut macaroon
Orange Scented Chocolate Souffle Cake
Orange Creme Anglaise
Strawberry Ice Cream Profiterole
Jamieson's Chocolate Sauce
Rhubarb Tart
Vanilla Ice Cream
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
Dinner, June 2005
First Course
choose one
Country Ham and Gruyere Filled Buckwheat Crepe
Over Baby Lettuces in a Dijon Vinaigrette
or
Seared Breast of Kentucky Raised Squab
Over rice noodle salad with lime, mint, chilies and peanuts ($5.00 additional)
or
Campbell Graddy's Woodford Asparagus with Ann B's Roasted Beets
Goat Cheese and Toasted Hazelnuts
Second Course
choose one
Puree of Organic Broccoli Soup with White Truffle Oil and a Parmesan Crisp
or
Mixed Local Green Salad
Mix of Walt's shoots, sprouts and small plants and Rob's Baby Lettuces, with chive vinaigrette
Entrées
choose one
Kentucky Free Range Chicken with Blue Cheese Caramellas
Three Springs Farm Organic Greens and Toasted Walnuts
Pan Seared Kentucky Raised Striped Bass
Fennel, Artichoke Barigoule and Tapenade Sauce
Roasted Wild Coho Salmon
Fresh Horseradish Creme Fraiche, Fingerling Potato Confit and Wilted Spring Greens
Veal Chop au Jus with Morel Mushrooms
Creamy Leek Gratin and Sugar Snap Peas
($5.00 supplement for this entree)
Blue Moon Spring Garlic and Onion Tart
with Three Springs wilted curly endive, Sheltowee mushrooms and a garden of straight-from-the-farm spring vegetables
Dessert
Tropical Tapioca Parfait
Vanilla Tapioca Custard layered with fresh mango and pineapple with a coconut macaroon
Orange Scented Chocolate Souffle Cake
Orange Creme Anglaise
Strawberry Ice Cream Profiterole
Jamieson's Chocolate Sauce
Rhubarb Tart
Vanilla Ice Cream
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
Dinner, May 2005
First Course
choose one
Campbell Graddy's Grilled Asparagus with Crispy Goat Cheese Fritter
Supremes of lemon & Orange and a drizzle of Abbondanza extra virgin olive oil
or
Seared Rare Sushi Grade Yellowfin Tuna
Lardons of Country Bacon, Wilted Sorrel and Horseradish Vinaigrette
or
Pan Seared Foie Gras
Rhubarb Compote and Walnut Croquant
or
Crispy Cornmeal Dusted Frogs Legs and Oysters
Spicy Ravigote Sauce
Second Course
choose one
Asparagus Bisque
or
Walt and Rob's Magic Salad
Local mix of shoots, sprouts and small plants, with blue cheese vinaigrette
Entrées
choose one
Handmade Pappardelle with Duncan Farm Rabbit Sausage
With Italian Plum Tomatoes, smoked cherry tomatoes, baby eggplant and Pecorino Romano
Grilled Wild Alaskan Salmon with Red Clam Vinaigrette
Wilted Pea Shoots and white asparagus
Old Fashioned Steak Diane with Potatoes Roesti
Filet Mignon flamed in Bourbon with shallots, mushrooms and a rich jus
($5.00 supplement for this entree)
Slow Cooked Free Range Chicken with Lemongrass and Coconut
Baby Carrots and Sugar Snap Peas with Jasmine Rice and Mint Chutney
Spinach and Sheltowee Shiitake Mushroom Cheese Bourek
With Artichokes, roasted peppers and black olives
Dessert
Triple Crown Pie a la mode
Bourbon, pecans, Jamieson’s chocolate
Tangerine Sorbet
In a Tangerine Shell with dreamsicle sauce
Lemon Pound Cake
Strawberries and whipped cream
Warm Woodford Pudding
Woodford Reserve nutmeg sauce
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
April 2005--"Kentucky Springtime"
First Course
choose one
Frico
Parmesan crisps filled with herbed potatoes, spring time tapenade, and roasted tomato with mellow garlic and capers
or
Sausage and Eggs
Hand made rabbit sausage, quail eggs, wilted dandelion greens and hot bacon vinaigrette
or
Lobster Risotto
Spiked with black trumpet mushrooms and English peas
Second Course
choose one
Potage Jardinière
Delicate coulis of leeks, carrots, celeriac and potato with chervil
or
Walt’s super healthy magic shoots, sprouts and small plants
With Rob’s baby Woodford lettuces and Penny’s pumpkin seed vinaigrette
Entrées
choose one
Breast of Free Range Chicken
Slow cooked baby artichokes, lemon, abbondonza extra virgin olive oil, roasted red peppers and kalamata olives
Kentucky Lamb Two Ways
Roast rack of lamb chops paired with succulent confit of lamb shoulder and a navarin of fava beans, baby carrots and baby turnips
($5.00 supplement for this entree)
Scaloppini of Mahi Mahi
Sauce of watercress and lime with creamy corn custard
Happy Hollow Heritage Smoked Pork Chop in Bourbon Molasses Glaze
Beans, greens and Weisenberger cheese grits
Asparagus Spoon bread Soufflé
White cheddar mornay and medley of spring vegetables with morels
Dessert
Individual Triple Crown Pies a la mode
Bourbon, pecans, Jamieson’s chocolate
Tangerine Sorbet
In a Tangerine Shell with dreamsicle sauce
Lemon Pound Cake
Strawberries and whipped cream
Warm Woodford Pudding
Woodford Reserve nutmeg sauce
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
March 2005
March 2005
First Course
choose one
Tea Smoked Salmon with Crème Fraiche and Salmon Caviar
On a bed of shaved fennel, pear and tiny shoots drizzled with sherry vinegar and chive oil
or
Sautéed Spinach Potato Dumplings
Brown butter, fried shallots, sage and gorgonzola dolce
or
Pâté de Campagne spiked with Bourbon and Green Peppercorns
Spiced grape conserve, cornichons, dijonaise and toast points
Second Course
choose one
Onion Soup
Over croustades toasted with Abbondanza extra virgin olive oil & Parmigiano Reggiano
or
Woodford County Baby Lettuces dressed in balsamic vinaigrette
Julienned carrots, radish, celery, asparagus and pumpkin seeds
Entrées
choose one
Almond Crusted Halibut with Mango and Pineapple
Saffron curry, wild rice pancakes
Slow roasted Breast of Veal with Red Wine Apples
Pan roasted brussels sprouts and whole grain mustard sauce
Handmade free-form Lasagna with Roasted Wild Mushrooms
Gratin of leeks and baby spinach
Carved Roast Tenderloin of Beef with Spaetzle
Red wine, rosemary tomato, prosciutto
$7.00 supplement for this entree
Country Turnover of Duck Confit with Butternut Squash
Morel Gravy and sautéed Swiss chard
Dessert
Pavlova of Lemon Mousse with Fresh Strawberries
Rich Chocolate Almond Cake Spiked with Cinnamon and Drizzled w/ Red Wine Syrup
Caramel Cashew Tart with Vanilla Bean Ice Cream
Crepes Filled with Sweet Fromage Blanc and Cherries
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
February 2005--"The Foods of Love"
February 2005--"The Foods of Love"
First Course
choose one
Tapas de Amor
White Asparagus in Vinaigrette, Rolled Stuffed Grape Leaves, Corsican Chickpeas, Julienne of Carrots in Yogurt, Stuffed Marinated Olives
or
Aphrodite and Her Guards
Creamy Flan verde Swimming with Shrimp, Smoky Paprika, Sherry, Garlic & Lemon
or
Don Juan's Delight
Succulent Duck Confit Bedded with Curly Endive, French Lentil Kisses and Pomegranate Mollases
Second Course
choose one
Red Pepper Bisque
or
Pink Grapefruit with Avocado, Shaved Fennel and Toasted Pistachio
Drizzled with Umbrian Love Oil (Abbonndanza's Organic Olive Oil)
Entrées
choose one
Slow Cooked Pork Roast Stuffed with Figs and Raisins
On a Pillow of Soft Polenta with Sweet and Sour Onion Confit and Toasted Pine Nuts
Griddle Seared Monkfish
Glazed with Moroccan Barbecue and Resting on a Biryani of Perfumed Saffron Jasmine Rice
Poussin con Mole Negro Oaxaqueno
The hghly cmplex, sweet, dark Festival Dish of Oaxaca, so filled with Aphrodisiacs that Love can spontaneously fill the room!
Filet Mignon Under a Sheet of Prosciutto
Tantalized with Tomato, Rosemary, Cabernet and Rich Glace, with a Silky Puree of Potatoes
$7.00 supplement for this entree
Loosely Arrayed Exotic Mushroom Ravioli
With Melting Leeks, Brie and Baby Spinach
Intercourses
Passionfruit and Orange Sorbet $4.00
Selection of Cheeses $8.00
Dessert
Pavlova of Lemon Mousse with Fresh Strawberries
Rich Chocolate Almond Cake Spiked with Cinnamon and Drizzled w/ Red Wine Syrup
Caramel Cashew Tart with Vanilla Bean Ice Cream
Crepes Filled with Sweet Fromage Blanc and Cherries
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
January Menu
January 2005 "A Taste of Asia"
First Course
choose one
Marinated Pan Fried Quail with Laotian Papaya Salad
(Som Tam)
or
Seared Flank Steak with Korean Style Scallion Pancakes & Traditional Dipping Sauce
(Bindaeduk)
or
Thai Oyster Salad with Lemongrass, Mint, Coriander and Shallots
(Yam Hoi Nang Rom)
Second Course
choose one
Shrimp and Pork Won Ton Soup with Chinese Greens
(Won Ton Tong)
or
Woodford Lettuces with Ginger Vinaigrette and Crispy Rice Paper
(Salad Wei Ta)
Entrées
choose one
Hong Kong Style Sweet and Sour Duck with Pineapple, Tamarind, Tomato and Snow Peas
(Wu Loh Op)
Cantonese Steamed Sea Bass with Manila Clams, Black Beans, Ginger and Stir Fried Pea Shoots
(Geang Chung Chau Hin)
Slow Braised Osso Buco of Pork Thai Style
(Muu Parlow)
Roast Rack of Lamb with Vietnamese Charred Eggplant and Sauteed Water Spinach
(Ca Phao Kho Rau Muong Xao)
$5.00 supplement for this entree
Basket of Seven Vegetable Treasures
(Steamed Vegetarian Dumplings with a Garden of Steamed Vegetables and Vegetarian Tempura)
Dessert
choose one
Rich Chocolate Ginger Cake with Ginger Cream
Frozen Espresso Souffle
Coconut Rice Pudding with Caramel Bananas in a Crispy Filo Cup
Pineapple Sorbet with Almond Macaroon
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
December Holiday 2004
December 2004--"Italian Holiday"
First Course
choose one
Winter Antipasti
Butternut Caponata, Roasted Sheltowee Mushrooms with Fresh Sage and Balsamic vinaigrette, Roulade of Mozzarella with sun dried tomatoes, Canelli Beans with Black Olive & Rosemary
or
Insalata di Mare
Shrimp, Calamari, Crab and Smoked Salmon with Tiny Greens and Lemon Vinaigrette
or
Spiced Quail of Ancient Rome
Sweetbread, Bacon and Chestnut Stuffing, Pomegranate Vinaigrette and Curly Endive
$5.00 supplement for this first course
Second Course
choose one
Oyster Minestra with Tiny Crackers
Simmered to order with Cream, Butter and Bechamel
or
Woodford Lettuces with Truffle Vinaigrette
Hand Cut Garlic Croutons and a sprinkling of Parmesan
Entrées
choose one
Barolo Beef Short Ribs with Gnocchi a la Gorgonzola
Marinated and Slow-Cooked
Orange Glazed Roast Duck
Pumpkin Orzo and Sauteed Escarole
Ricotta Verde Tortelli
Aigo Boulido and Parmigiano-Reggiano
Roast Cod Pepperonata
On a Tian of Jerusalem Artichokes, Potatoes and Fennel
Rack of Lamb with Rosemary Barlotto
Short Stack of Roasted Eggplant and Tomato with Rich Lamb Jus
$5.00 supplement for this entree
Dessert
choose one
Mary's Italian Cream Cake
Samantha's Famous True Tiramisu
Lemon Sorbet with Blood Oranges and Chocolate Spice Cookies
Old Fashioned Kentucky Jam Cake with Caramel Icing
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
November 2004
November 2004--"Inspired by the Bayou"
Lagniappe
Cajun Meat Pie stuffed with Duncan Farm Rabbit Confit
First Course
choose one
Trio of Oyster Shooters
Dressed in three ways: Hot & Spicy with Scarlet Caviar, Golden Sesame with Wasabi Caviar, and Lemon with American Sturgeon Caviar
or
Frog's Legs Provencale
with Nicoise Olives and Tomato Confit
or
Nat's Big Shrimpin' Bluegrass Prawns Remoulade
Handmade Crackers, pickled Okra and a nest of Micro Greens
Second Course
choose one
Louisiana Turtle Soup
Finished with Sherry and Seived Egg
or
Hearts of Palm Salad
Woodford County Field lettuces, candied walnuts and supremes of Orange with tangy Midway honey dressing
Entrées
choose one
Lisa's Famous Crawfish Etouffe
Konriko Wild Pecan Rice and crispy Artichoke Hushpuppies
Breast of Elmwood Organic Chicken Rochambeau
Holland Rusks layered with Shaved Country Ham, Marchand du Vin Sauce, Breast of Chicken and Bearnaise, with Green and White Asparagus
Fillet of Sole "Wellington"
Stuffed with Crab, Scallion and Giger, wrapped in Crispy Phyllo, with Chardonnay Sauce
Sweet Potato Tortelli
Handmade Pasta stuffed with Creamy Sweet Potatoes, on a bed of Baby Spinach, with Brown Butter, Sage and Toasted Pecans
Veal Chop Forestiere
With a Melange of Wild Mushrooms, in a Rich Gravy with Parsnip Puree
$5.00 supplement for this entree
Dessert
choose one
Individual Bread Pudding with Woodford Reserve Butter Sauce
Pineapple Ambrosia with Orange Sorbet
Old Fahioned Chocolate Cake with White Chocolate Sauce
Lemon Custard with Almond Sugar Cookies
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
October 2004--Kentucky Harvest
October 2004--"Kentucky Harvest"
First Course
choose one
Green Tomato Triple Decker "Samich" with Old-Fashioned Tomato Preserves
Fried Green Tomatoes Layered with Country Bacon, Herbed Fromage Blanc and Nordello Pepper Compote
or
Bubba Sue's Bluegrass Prawns in Basil Vinaigrette
with Indian Summer Vegetable Terrine and Blue Moon Garlic Aioli
or
Pistachio Crusted Hudson Valley Foie Gras
with Medjool Dates and Confit of Lemon
$5.00 supplement for this item
Second Course
choose one
Golden Butternut Squash Bisque
with Hazelnut Crisp
or
Boyd's Orchard Apple Salad
Woodford County Lettuces, Heirloom Apples, Apple Cider Vinaigrette, Maytag Blue Cheese and Spiced Pecans
Entrées
choose one
Seared Sea Scallops on a Pillow of Lobster Filled Pasta
Chiffonade of Nappa Cabbage and Truffle Cream
$5.00 supplement for this entree
Duncan Farm Rabbit Sauce Piquant with Weisenberger Cheese Grits Souffle
Smothered in a Louisiana Sauce of Fresh Tomatoes and Peppers
Low and Slow Cabernet Lamb Shank
Sweet Potato Dumplings, Red Onion Compote and Rich Lamb Gravy Infused with Cabernet
New Fangled Shaker Tomato Dumpling with White Cheddar Mornay
With Sheltowee Oyster Mushrooms and Local Greens
Pan Roasted Loin of Venison
With Sweet Carrot Puree, Cabernet Poached Quince and a Rich Jus
$5.00 supplement for this entree
Dessert
choose one
Boyd's Orchard Apple Cider Sorbet with Ginger Cookie
Lemon Cheesecake with Lemon Infused Vanilla Sauce
Chocolate Mousse Cream Puff with Chocolate Bourbon Sauce
Frozen Kentucky Paw Paw Parfait
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
September 2004 Menu
September 2004-"A Tribute to Julia Child
First Course
choose one
Julia's Roquefort Tartlet
Ann's Heirloom Tomato Salad
or
Happy Hollow Farm Herbed Country Ham Terrine
with Tipsy melon Balls
or
Pan Seared Foie Gras with Pecan Crust
Fresh Figs and Boyd's Peaches
$5.00 supplement for this item
Second Course
choose one
SALAD OF ROB’S BABY LETTUCES
with Penny’s Pumpkin Seed Dressing
or
Creamy Mussel Soup
Tiny Buttered Croutons
Entrées
choose one
Pan Roasted Squab with Sauce Poivrade and Melting Leeks
Medley of Chanterelle and Black Trumpet Mushrooms
Crepes a la Piperade
Delicate Pancakes made with Elmwood Farm peppers, onions, tomatoes and Gruyere Cheese, with slow roasted baby eggplant and a garden of local vegetables
Stuffed Jumbo Prawns with Chardonnay Sauce
Over Griddled Goat Cheese Polenta with Summer Squash Ribbons
Happy Hollow Farm Double Thick Pork Chop
with Whole Grain Mustard Sauce, Boyd’s Orchard Apples
and and Ann's Roasted Autumn Squashes
Dry Aged New York Strip Steak and Lobster
Over handmade Tagliatelle in a truffled cream sauce wiwth baby spinach
$10.00 supplement for this entree
Dessert
choose one
Lemon mint sorbet and crispy chocolate wafers
Apple Tart Tatin
Chocolate soufflé cake with fresh raspberries and cream
Frozen Kentucky Paw Paw Parfait
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
August 2004 Menu
August 2004
First Course
choose one
CRISPY STRIPED BASS AND PAN FRIED OYSTERS
With Sauce Ravigote on a Bed of Lemon Scented Wild Purslane
or
SUMMER PROVENÇALE GARDEN
Heirloom Tomatoes, Tiny Beans, Organic Potatoes, Roasted Peppers, Mike’s Basil, Capers, Olives, and Goat Cheese with Roasted Garlic Croustade
Second Course
choose one
SALAD OF ROB’S BABY LETTUCES
with Penny’s Pumpkin Seed Dressing
or
CHILLED MELON & GEWÜRZTRAMINER SOUP
with Tipsy Melon Balls
Entrées
choose one
PAN ROASTED SQUAB WITH THYME SCENTED JUS
With a Medallion of Seared Hudson Valley Foie Gras, Just-off-the-cob Sweet Corn and Chanterelle Mushrooms
$5.00 supplement for this entree
TERRINE OF SUMMER EGGPLANT
Local Eggplant, Mushrooms, and Golden Tomatoes Baked in Saffron Custard Surrounded by a Garden of Local Vegetables
STUFFED JUMBO PRAWNS WITH CHARDONNAY SAUCE
Over Griddled Goat Cheese Polenta with Summer Squash Ribbons
HAPPY HOLLOW DOUBLE-THICK PORK CHOP
with Whole Grain Mustard Sauce, Roasted Boyd’s Orchard Apples
and Summer Shell Beans with Pancetta & Caramelized Onions
DRY AGED NEW YORK STRIP “STEAK AND EGGS”
With Homemade Egg Noodles and Napa Cabbage in a Spicy-Sweet Soy Glaze
$5.00 supplement for this entree
Dessert
choose one
Lemon mint sorbet and crispy chocolate wafers
Peach, blueberry custard tart
Chocolate soufflé cake with fresh raspberries and cream
Apple caramel nut cake
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
July Menu--"Kentucky Mesa"
July 2004
First Course
choose one
Wild Mushroom & Sweet Corn Tamales
Baby Squash Salsa and Tarragon Crema
or
Coctel de Mariscos
Baby Octopus, Oysters, Shrimp & Scallops with lime, radish and avocado
Second Course
choose one
Tostada Salad
Crisp handmade tortilla layered with field lettuces, black beans, vegetable escabeche, chunky guacamole, tomatoes, queso anejo and citrus cumin vinaigrette
or
Creamy Shrimp Soup
Charred Tomato, Baby Shrimp and a touch of cream
Entrées
choose one
Duncan Farm Rabbit Adobo
Seard, Marinated loin of rabbit over chilaquiles of pulled rabbit, sprinkled with olive, lime-scented Vidalia onion, cilantro and aged cheese
Griddle Seared Elmwood Free Range Chicken Under Bricks
Sweet Corn, zucchini, roasted peppers, organic purple potatoes, cream and oregano
Red Snapper Verde with Enfrijoladas
Tomatillo sauce, avocado and handmade tortillas in black bean sauce with crispy plantain ribbons
Rack of Domestic Lamb al Guajillo
Rich chile sauce, tortillas de papas, Welcome Hall's tiny frijoles verdes, lime scented Vidalias
$5.00 supplement for this entree
Roasted Poblanos Rellenos with Tacos de Requeson
Vegetarian Picadillo stuffed poblano with little tacos of ricotta and goat cheese
Dessert
choose one
Wood ford County Peach Sorbet with Fresh berries
Caramel Flan
Pastel de Tres Leches
Traditional Coconut-Soaked Cake from Mexico
Espresso Profiteroles with Cinnamon Ice Cream and Chocolate Sauce
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
JUNE MENU
June 2004
First Course
choose one
Tuna Tartare
Ginger Vinaigrette, Mango Cucumber Salad, Walt's Shoots & Sprouts
or
Fresh Black Mission Figs and Goat Cheese Fritters
Lemon Confit and Rob's Baby Arugula
Second Course
choose one
Minted Green Pea Soup
Served Chilled with Toasted Hazelnuts and Creme Fraiche
or
Field Lettuces with Organic Kohlrabi, Shaved Carrots and Vidalia Onion
Penny's Pumpkin Seed Vinaigrette
Entrées
choose one
Copper River Salmon Glazed in Mirin, Soy and Sesame
Green Tea Soba Noodles, Ann's Baby Bok Choy, Homegrown Green Onion, and Sheltowee Oyster Mushrooms
Breast of Duck and Hudson Valley Foie Gras Pan Roasted with Fresh Cherries
Crispy Potato Galette and Kentucky Farm Raised vegetables
Tender Crepes Ricotta Verde Surrounded With The Bounty of June's Garden
Sauce Rouille and Confit of Blue Moon Garlic
Rack of Domestic Lamb with Slow Roasted Pincholine Olives
Puree of Moroccan Chickpeas, Persian Spiced Tomato Pickle and Sauteed Elmwood Swiss Chard
$5.00 supplement for this entree
Crisp Veal Sweetbreads and Tender Prawns in Tamarind -Pineapple Sauce
Cilantro, Jalapeno, Sugar Snap Peas and Jasmine Rice
Dessert
choose one
Vanilla Bavarian Cream with Madeleine Cookie and Fresh Kentucky Berries
Watermelon and Raspberry Sorbet with Gingersnaps
Boca Negra
Intense Chocolate Cake with White Chocolate Bourbon Cream
Espresso Profiteroles with Cinnamon Ice Cream and Chocolate Sauce
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
MAY MENU
Kentucky Spring 2004
First Course
choose one
Campbell Graddy's Homegrown Asparagus
Griddle Seared with Creamy Gorgonzola Sauce and Spring Garlic Hoe Cakes
or
Chilled Chicken & Crawfish Terrine
Red & Yellow Pepper Aioli, Chive Oil, and Rob's Arugula
Second Course
choose one
Woodford County May Lettuces
Ky. Strawberries in Aged Balsamic Vinegar, Crumbled Goat Cheese & Toasted Walnuts
or
Three Springs Farm Sorrel Soup
With Smoked Trout Croustades
Entrées
choose one
Happy Hollow's Ky. Smoked Pork Chop with Beans, Greens, and Grits
Kenny's Gouda Grits, Deep South Whisky BBQ, Melange of Beans with Country Ham, and just-Picked Kentucky Spring Greens
Crispy Sauteed Sweetbreads & Lobster Medallions with Herbed Potato Dumplings
Fiddlehead Ferns, Sheltowee Mushrooms, Bacon and Vermouth-Scented Jus
Rosemary rack of Lamb
Lighter-Than-Air Spoonbread, Ms. Lucy's Mint Jelly, Rich Lamb Gravy, and Asparagus
$5.00 supplement for this entree
Spring Risotto Verde with Morel Mushrooms
Favas, Tender Greens, Fiddleheads, Ramps, Green Onions, Garlic Chives, and Creme Fraiche
Griddle Seared Trout with Shrimp Dressing
Spicy Lemon Butter, Ann's First Spinach and Tiny Potatoes
Dessert
choose one
Shaker Lemon Pie
Bourbon Ball Ice Cream Torte
Jennifer's Rhubarb Tart with Fresh Strawberries
Selection of Cheeses
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
APRIL MENU
Spring Fling 2004
First Course
choose one
Tender Lump Crab Cake
Salad of Cucumber, Jalapeno and Sweet & Sour Vinaigrette
or
Handmade Elmwood Lamb Sausage
Wild Dandelion Greens wilted with Crispy Potatoes, apples and hot bourbon-mustard vinaigrette
Second Course
choose one
Spring Chowder of Tender Bay Scallops, Leeks and Wild Celery
or
Salad of Baby Woodford Lettuces
Buttermilk Dressing, Baby beets, Sweet Onion and Toasted Walnuts
Entrées
choose one
Wild King Salmon Beurre Noisette
Warm Local Green & White Asparagus and Toasted Hazelnuts
Bacon Wrapped Saddle of Duncan Farm Rabbit, Au Jus
Tiny Turnips, Spring Onions and New Potatoes
Navarin of Veal Breast with Exotic Mushrooms and Fresh Fava Beans
Tender Veal Slow Cooked in a Rich Sauce with Buttered Hand-Cut Noodles
Beatrice's Cheese Souffle
Wild Mushrooms, Fava Beans, White and Green Asparagus and Spring Onions
Dry Aged New York Strip Steak with Stilton Crumbs and Cabernet Reduction
Sauteed Potato Crepe and Woodford County Watercress
$5.00 supplement for this entree
Dessert
choose one
Rhubarb abd Strawberry Tart
Double Rich Chocolate Bourbon Pecan Torte
Coconut Creme Brulee with Coconut Macaroon
Selection of Cheeses
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
MARCH 2004: Menu for Wine Lovers
Menu for Wine Lovers
First Course
choose one
Simca's Fruits de Mer Salad with Avocado
Fresh Seafood tossed with Jasmine Rice, Olives, Toasted Walnuts and Fresh Herbs
or
Paté de Campagne
Country Style Pork Pate with red Onion Compote, Dijon Cream, Cornichons and Toasted Rye
Second Course
choose one
Truffled Potato & Leek Soup
or
Salad of Baby Woodford Lettuces with Warm Goat Cheese
Toasted Pistachios and Lemon-Pistachio Vinaigrette
Entrées
choose one
Lavender Scented Elmwood Farms Leg of Lamb with Rosemary and Rich Lamb Jus
Rob's Tender Greens and Slow Cooked White Beans Cassoulet Style
Alaskan Halibut Drizzled with Beef Daube Sauce
Gratin of Jerusalem Artichokes from Three Springs Farm and Roasted Glazed Shallots
Free Range Locally Raised Chicken Cooked in Riesling
Fricassee of Pan Roasted Chicken with Turned Carrots, Pearl Onions, Cream Broth and Riesling over Sauteed Spaetzle
Jumbo Veal Chop with Roasted Chestnuts and Sheltowee Farm Mushrooms
Marsala, Sweet Potato Puree and Red Cabbage Confit
$5.00 supplement for this entree
Ouita's Late Winter Vegetarian Feast
Organic Greens, Tian of Artichokes, Roasted Shallots, Mushrooms, Sweet Potatoes and Spaetzle
Dessert
choose one
Warm Apple and Brie Tart
Chocolate Mousse in Dacquoise with Port Wine Syrup
Lemon Cake with Lemon Cream and Fresh Strawberries
Selection of Cheeses
__________________________________
Dinner: $35 per person
Wine Pairing: 3 Wines, $20
Printable Menu
FEBRUARY 2004: The Foods of Romance
Aphrodisiacs from Spanish Cuisine
First Course
Menage a Trois
Roasted Baby Pepper filled with Creamy Spiced Goat Cheese and Toasted Pine Nuts
Silky Cured Salmon with Avocado Mousse on a bed of Baby Arugula
Creamy Ensalada Rusa in a Crisp Tartlet
Second Course
choose one
Sopa de Ajo
The Ultimate Love Potion: Rich Broth, Mellow Roasted Garlic, Smoked Paprika and Tiny Hand Made Noodles
or
Salad of Asparagus and Shaved Country Ham
Baby Woodford Lettuces, Crumbled Spanish Blue & Champagne Vinaigrette
Entrées
choose one
Crisp Potato Crusted Halibut with Spanish Olive Vinaigrette
On a Bed of Fennel Confit with Tarragon Oil
Slow Cooked Happy Hollow Farm Pork Osso Buco with Saffron Paella
With Delicious Pan Sauce and Steamed Cockles
Roasted Artichoke with Exotic Mushrooms, Garlic & Sherry
Stuffed with a Puree of Potatoes and Herbs and Crowned with Walnut Crumbs
Peppered Filet of beef with a Rich Cabernet Sauce
Scented with Rosemary and a hint of Mustard, with Creamy Whipped Celery Root
Dessert
Sweets for the Sweet
Caramel Flan with a Drizzle of Orange Caramel
White & Dark Chocolate Dipped Strawberries
Red Velvet Chocolate Mousse Cake
__________________________________
Dinner: $35 per person
Spanish Wine Pairing: 3 Wines, $20
Printable Menu
January Menu: An Asian Tour
Every Diner will Enjoy the First Four Courses; Choose an Entree and a Dessert
Courses One through Four
Chinese Roast Pork Buns
Fresh Lobster Spring Roll
Rice Vermicelli, Mint, Cilantro and Baby Lettuces
Exotic Mushroom Tom Yum
Lemongrass Broth with Kaffir Lime, Enoki, Honshimeji and Oyster Mushrooms
Special Thai Noodles
Infused with Coconut Milk, with delicate Lemon Sole and Red Curry
Entrées
Seared Sesame Beef
All Natural ASH free Super Tender Hanger Steak with Kim Chee and Korean Garnishes
Chicken Hainanese
Elmwood Farm's Organic Free Range Poussin, delicately poached and dressed with Five Flavor Sweet Soy Ginger, and Fresh Cucumber
Roasted Black Grouper in Sake and Shiro Miso
Pickled Burdock, Hajikami Ginger and Pea Shoots
Desserts
Ginger Creme Brulee
Yin and Yang Chocolate Pate
Orange Custard Tarts with Tropical Fruits
A Vegetarian Alternative is Available for Each Course
$35 per person
Printable Menu
December Menu: Italian Holiday
First Courses
Insalata di Mare
Mussels, clams, shrimp, calamari, crab, and cod with lemon, extra virgin olive oil and Rob's flat parsley
Minestra di Ceci
Hearty soup of chickpeas, escarole, Kentucky proscuitto and tiny pasta
Antipasti de Verdure
Goat cheese truffles, pepperonata, roasted shiitake mushrooms, marinated olives, slow cooked fennel and roasted garlic bruchetta
Gnocchi alla Romagnola
Potato dumplings in a ragu of local rabbit and rosemary
Tagliatelle di Lusso
Fresh noodles, Kentucky proscuitto, egg, truffle and parmigano reggiano
Crimson Orange Salad
Baby Woodford Lettuces, blood oranges, red onion, mint, toasted hazelnuts and crimson citrus vinaigrette
Entrées
Seared Swordfish with Endive Marmellata
Crispy Risotto Croquette and Saffron Vinaigrette
Slow Cooked Barolo Short Ribs of Beef
Polenta Gnocchetti and Roman style greens
Pork Chop Milanese with Cauliflower Siracusa
Pounded bone in pork loin chop sautéed in crumbs with fresh sage and brown butter served with slow roasted Cauliflower and leeks, olives and asiago cheese
Roasted Cod Zuppa di Pesce
Gulf shrimp, mussels, clams and fresh peppers in a spicy tomato broth
Roast Quail of Ancient Rome
With Ricotta Verde and tossed with Sultana raisins, figs, sates and toasted pinenuts, with polenta gnochetti
Pumpkin Ravioli
Hand made with butter, sage and Parmigiano Reggiano
Desserts
Tiramisu
Authentically good with lady fingers, and espresso marscapne mousse
Italian Chocolate Cream with Meringue Kisses
Scented with Red Wine dolloped with Whiped Cream
Individual Coconut Cakes filled with Lemon Curd
Coconut Cream
Italian Cookie Plate
Assorted Cheeses
$35 per person
Printable Menu
NOVEMBER MENU
First Courses
Oysters Desdemonie
Creole poached oysters wrapped in buckwheat crepes with caviar and country ham
Salad of Avocado, Hearts of Palm & Supremes of Grapefruit
Tossed with Woodford Lettuces and the original French vinaigrette
Jumbo Shrimp Remoulade
Marinated in the classic sauce with baby lettuces and hand made onion crackers
Creamy Chestnut Bisque
Frogs Legs au Crystal
Lemon, Crystal Butter Sauce on wilted greens with crispy shoe string potatoes
Duck, Andoulle and Oyster Gumbo
Entrées
Duncan Farm Rabbit Forrestière
Tender pan roasted loin and slow cooked leg paired with wild mushrooms, rich jus
and fresh pappardelle
Yellow Tail Snapper Benne
Lightly dusted in sesame seeds and griddle seared, with lemon confit and gratin of fresh artichokes and fennel
Elmwood Breast of Game Hen Rochembeau
Holland rusks with shaved country ham, marchand du vin sauce, breast of hen and bearnaise
Cast Iron Skillet Blackened Green River New York Strip Steak
($5.00 additional)
Paired with a petite lump crab cake and whiskey sauce
Lisa’s Famous Crawfish Etouffe
Crawfish tails in a succulent creole gravy with Konriko’s wild pecan rice
Elmwood’s Double Thick Loin of Lamb Chops
Kalamata & merlot sauce with rosemary and white bean puree
Desserts
Napoleon of Pecan Lace Cookies, Lemon Curd and Strawberries
Old Fashioned Bread Pudding with Whiskey Sauce
Individual Banana Rum Custard Tart
Chocolate Truffle Torte with Caramel Nuts and Vanilla Bean Cream
Poached Pears in Red Wine with Shortbread and Aged Capriole Goat Cheese
$35 per person
Printable Menu
October 2003 Menu
KENTUCKY HARVEST OCTOBER 2003
~ FIRST COURSES ~
Kaenzig Orchards Heirloom Apple Salad
apples, spicy pecans, stilton cheese, Woodford County lettuces, lemon vinaigrette
Crisp Sweetbreads Sautéed in Sorghum Butter
roasted Sheltowee Farm mushrooms, wilted greens, bacon and orange vinegar
Fancy Burgoo
pulled lamb, pork, oxtail and hen, in a rich veal consommé with burgoo vegetables
Spiced Breast of Dove
fried green tomatoes, red cabbage and dove confit, green tomato marmalade
Pickled Shrimp Cocktail
Bubba Sue’s fresh water Kentucky blue prawns and fresh tomato vodka aspic
Pumpkin Bisque
hazelnut crisps and crème fraiche
~ ENTRÉES ~
Roasted Bourbon County Fresh Water Bream with Lemon and Rosemary
hominy, black eyed peas, tomato, leeks, sherry, and roast garlic
Elmwood Stock Farms Free Range Cornish Game Hen
semi boneless, with roasted wild mushrooms, chestnut spoonbread and natural pan juices
Bluegrass Lamb Shanks in the Owensboro Way
slow cooked with rich BBQ jus, Weisenberger cheese grit soufflé and braised greens
Prize Winning Scallops au Woodford
tarragon, shallot, crème fraiche, roasted fingerling potatoes, and autumn vegetables
Ouita’s Last Tomato Hurrah
stacked baby greens, creamy cauliflower casserole, slow roasted whole last of the year succulent tomato, blue moon garlic sauce, parsley coulis and sweet and sour tomato syrup
Sage Scented Loin of Venison with Bourbon and Sun Dried Cherries
sweet potato croquette and braised red cabbage
DESSERT
BOURBON CHOCOLATE TRUFFLES
ROLLED IN PECANS
MARION FLEXNER’S OLD FASHIONED GREEN TOMATO PIE
BLACK WALNUT POUND CAKE
with Blackberry Curd & Vanilla Bean Anglaise
WHITE CHOCOLATE CRÈME BRULEE
SELECTION OF CAPRIOLE CHEESE
with Fresh Figs, Dates & Honeysuckle Honey
THREE COURSE PRIX FIXE $35.00
Printable Menu
September 2003 Menu
FIRST COURSES
FRUITS DE MER MEDETERRANEAN: Mussels, little neck clams and baby octopus dressed with roasted garlic and peppers, olives and piquant caper vinaigrette
QUAIL A LA MADAME JULIEN: Stuffed with sage dressing and roasted with ranch cut bacon, Sheltowee mushrooms, rich chicken broth and Madeira
TERRINE OF LATE SUMMER VEGETABLES: Tomato confit, organic white eggplant, zucchini, leeks, roasted peppers and fresh herbs with Sauce Sorges and basil oil
WARM FINGERLING POTATO AND EGG SALAD: Baby Lettuces underneath and caviar on top.
TOMATO GAZPACHO WITH CRAB: Basque Style Chilled Tomato Soup over Fresh Crab
SECOND COURSES
Choose One Main Item and Choose Two Vegetable Dishes
POULET A LA CHARENTAISE: Crispy pan roasted Elmwood Organic Chicken stuffed with William’s Pride Apples and smothered in creamy apple cider sauce
ROAST KENTUCKY RAISED LEG OF LAMB: Scented with Lavender, Rosemary and Black Pepper, au jus
PIKE AU PINOT NOIR: Fresh Walleye slow roasted en papillote on a bed of roasted vegetables with pinot noir and a touch of cream
GREEN RIVER KENTUCKY RAISED STRIP STEAK: Pan Seared with a rich reduction of cabernet, shallots and demi glace
LEMON SOLE TWO WAYS: Gently poached in fumet and sautéed in crumbs with barely simmered heirloom tomato basil sauce
VEGETABLE FEAST: Any Five Vegetable Dishes, $30.00
Farmers’ Market Vegetable Dishes—Choose Two
Simple Local Lettuces with Lemon, Olive oil and Toasted Pine nuts: Add this as an intermezzo before or after your entrée for an additional charge of $2
Roasted Sweet Pepper and Summer Squash Risotto
Tian of Heirloom Tomatoes and Organic White Eggplant
Ragout of Local Beans and Sheltowee Mushrooms
Cripsy Okra Fritters
Fresh Pasta Handkerchiefs with Basil Pesto
Scalloped Organic Yukon Gold Potatoes with Gruyere
Kale Greens with Country Ham and Hot Pepper Vinegar
DESSERTS
MERLOT CAKE
White cake soaked in Merlot syrup, layered with buttercream and iced in chocolate
ALMOND PEAR TART
drizzled with pear syrup
MASCARPONE & GOAT CHEESE CAKE
Sweet crème fraiche and raspberries
TRIO OF CHEESES
With local grapes
Printable Menu
August 2003 Menu
Farmers Market French
First Courses
TRIO OF SALMON
Our own thinly sliced Gravlax with Salmon Tartare, salmon caviar and crème fraiche, blinis alongside
GOUGÈRE PROVENÇALE
Golden cheese puff baked with goat cheese and dabbed with tapenade on a bed of heirloom tomato confit and baby arugula
BOUDIN BLANC WITH WOODFORD COUNTY GRAPE RELISH
Handmade sausage of lightly truffled chicken breast gently roasted with jus, blackberry molasses and local grapes
FROGS LEGS PERSILLADE
Sautéed with garlic, parsley, olive oil, lemon and garnished with toasted bread crumbs
TOMATO GAZPACHO WITH CRAB
Basque Style Chilled Tomato Soup Over Fresh Crab
Second Courses
Choose One Main Item and Choose Two Vegetable Dishes
POULET BOUILLABAISSE:
Pan Roasted Organic Chicken with Roasted Garlic Jus, Saffron, Orange Zest, fennel and tomato
ROAST LEG OF LAMB:
Scented with Lavender, Rosemary and Black Pepper au jus
MONKFISH WITH LEEKS, PANCETTA AND RED WINE Wrapped in foil and slowly roasted
CRISPY BUTTERFLIED TROUT IN ALMOND CRUMBS
Supremes of Orange and Mint
PAN ROASTED PORK RIBEYE IN DIJON CRUMBS WITH CREAMY APPLE CIDER JUS
Organic and Hormone Free
VEGETABLE FEAST
Any Five Vegetable Dishes, $30.00
Farmers Market Vegetable Dishes
Choose Two
Simple Local Lettuces with Lemon, Olive oil and Toasted Pine nuts:Add this as an intermezzo before or after your entrée for an additional charge of $2
Fresh Corn and Country Ham Risotto
Roast Peppers with Garlic and Thyme
Julienne of Summer Squash with Fresh Basil
Gratin of Eggplant with Ricotta
Sautéed Haricots Verts with Sheltowee Shiitakes and Shallots
Scalloped Organic Yukon Gold Potatoes with Gruyere
Heirloom Tomatoes of all kinds dressed with Herbs, Balsamic Vinegar and Oil
Roasted Kaenzig Brothers Apples with Vermouth
Desserts
OLD FASHIONED CHOCOLATE ROLL
Bourbon Crème Anglaise
CHERRY CLAFOUTIS
Almond Scented Batter Cake with Fresh Cherries
and Cherry Brandy Sauce
ESPRESSO POTS DE CRÈME
With Kahlua Whipped Cream and Hazelnut Biscotti
FRESH PEACH ZABAGLIONE
Farmers Market Peaches with Marsala Custard
and Lemon Madeleines
Printable Menu
July 2003 Menu
July 2003
First Courses
Thin sliced Chile Cured Duck Enchiladas Sonorenses
Handmade tortillas filled with green onion and olive, baked in a rancheros sauce and sprinkled with thinly sliced onion, cabbage and feta cheese
Coctel de Mariscos
Shrimp, Calamari, Scallops, Lobster bits, and Ahi Tuna in lime with ripe avocado, radish and green onion
Squash Blossom Crepas Crowned with Baby Squash Salsa
Delicate corn crepes folded with corn and squash blossoms, baked with cream and Mattingly’s Farmhouse Pepper Jack Cheese
Wild Mushroom Tamales with Tomatillo Guacamole
Corn Husks wrapped around tender masa filled with Morels, Chanterelles, Shiitake and Oyster Mushrooms with Mattingly’s Jack Cheese
Oaxacan Black Bean Soup with Shrimp
Chorizo and Crisp Plantains
Tortilla Salad
Baby greens, corn, black beans, tomato, jicama, diced avocado and crumbled feta with Creamy Buttermilk Ranch Dressing
Entrees
Griddle Seared Ahi Tuna with Pineapple Pico de Gallo
Marinated in Lemon and Ancho chile aoli with Aztecan quinoa salad, shaved lime scented cabbage and sliced avocado
Pan Roasted Lobster with Poblano Cream
Pulled from the shell and gently sautéed with Imogene’s tiny potatoes and Sheltowee shiitake and oyster mushrooms
Elmwood’s Organic Chicken Pipan Verde with Goat Cheese Papusas
Slow simmered in green pumpkin seed sauce with crispy masa turnovers and Elmwood’s green beans
Rack of Veal Adobo with Lime Pickled Red Onion
Crusty Fava Bean cake with garlic and herbs and Tomato Chipotle Sauce
Vegetarian Taco Extravaganza
Hand made tortillas filled with Corn, Potatoes and Poblanos; Wild Mushroom goat cheese and Sun dried Tomato; and Chopped Black beans & Organic Greens with roasted garlic Accompanied by Guacamole, Pickled Red Onion, Pickled Jalapeno, White Rice and Fresh Salsa
Desserts
Tres Leches Cake
Mexican Chocolate Cheesecake
Lime and Tequila Mousse Parfait
Fresh Fruit Pies of the day
Printable Menu
June 2003 Menu
"Bangkok in the Bluegrass--A Taste of Thailand"
FIRST COURSES
Mee Grob
A cloud of crispy rice noodles drizzled with sweet and sour sauce and sprinkled with crispy tofu, roasted peanuts, green onion, sweet pepper and egg threads all on a bed of local baby lettuces
Pan Steamed Mussels
Lemon grass, ginger, galangal, lime, shallots and basil
Creamy chicken and coconut soup
Spiked with galangal, lime and Sheltowee oyster mushrooms
Sakoo Sai Kai
Tender steamed pork dumplings wrapped in luxurious tapioca pearls with bean sprout salad drizzled with tamarind sauce
Thai Soul Food Minced Grilled Catfish Salad and crispy fish cakes
With Ann’s organic leaf lettuces and cucumber salad, wrap together and eat with your fingers!
Marinated Thai Beef Salad
Green River Cattle Company’s all natural rare sirloin, sliced thin and tossed with roasted rice Thai dressing, fresh herbs, bean sprouts, cucumber and local lettuces.
SECOND COURSES
Striped Bass Steamed in Banana Leaves
Scented with lemon grass, rice wine, garlic and fresh basil over Ann’s green onions, local baby squash, Sheltowee shiitakes and Rob’s baby rapini, served with Jasmine rice
Slow cooked short Ribs of Beef Massamun
Green River beef ribs simmered until fork tender in fragrant coconut curry served with small potatoes and tender baby green beans
Chiang Mai Pan Fried Quail and Pineapple Rice
Drizzled with sweet soy and calamundun vinaigrette
Pork Mixed Grill
Slow Simmered Pork Roast, Five-Spice Baby Back Ribs and Handmade Thai Sausage with jasmine rice, sweet chili sauce and stir fried greens
Crispy Stuffed Jumbo Prawns
Stuffed with Salmon Mousse and wrapped in a thin bean curd wrapper with mellow garlic sauce, bean sprout salad, cucumber relish, jasmine rice and stir fried greens
Vegetarian Saté and Fresh Thai spring Rolls
Skewers of baby vegetables griddle seared with creamy peanut sauce, along side cool spring rolls filled with tofu, glass noodles, bean sprouts, and baby greens
DESSERTS
Thai Tea Crème Brulée
Flavored with Exotic Spices
Golden Chocolate Mint Torte
Dense Chocolate Cake Flavored with Fresh Mint and Accented
with Edible Gold Leaf
Crispy Thai Jewel Box
Tapioca Pearl Pudding with Fresh Berries Nestled in a Crispy Box, with Passionfruit Sauce and Rum Scented Whipped Cream
Thai Ambrosia
Golden Pineapple, Mango, Oranges, Lychees and Coconut tossed with Orange Honey, with a Crispy Lemon Cookie
~PRIX FIXE $35.00~
Printable Menu
May 2003 Menu
First Courses
Smoked Trout
Cucumber mousse, Woodford County Lettuces and Fresh Horseradish Vinaigrette
Hot Brown Short Stack
Hoe Cake, Roast Turkey, Bacon, Tomato and White Cheddar Sauce
Campbell Graddy’s Homegrown Asparagus with Morel Mushrooms
Griddle seared with Roast Garlic and Sherry Vinaigrette
Strawberry Salad
Tender baby lettuces, shoots and sprouts, marinated local strawberries, balsamic syrup, and warm goat cheese
Colonel Newsome’s Country Ham and Corn Custard
Anne’s farm fresh eggs and Kenny’s Country Gouda with Radish and Arugula Finger Sandwiches
Shrimp Chowder
Bacon, Potato, Onion, Sweet Pepper, Rich fish Fume
Second Courses
Beans, Greens and Grits with a Jumbo Thick Smoked Pork Chop
Gorgonzola Grits, Deep South BBQ sauce, Brown Speckled Butter Beans with Country Ham and LemonVelouté and just picked Kentucky Spring Greens
Pan Seared Wild Salmon with Spring Peas and Tender Lettuces
Tarragon, Crème Fraiche, Little Buttered Potatoes and Pearl Onions
Fancy Chicken ‘n Dumplings
Fricassee of Elmwood’s all natural free range chicken with Fiddle head ferns, wild mushrooms, asparagus tips, and handmade gnocchi
Rosemary Rack of Lamb
Rich Lamb Gravy, Spoon bread, Ms. Lucy’s Mint Jelly and Asparagus
Ouita’s Spring Garden
Corn bread Soufflé with Roasted Garlic Butter, Spring Greens, Asparagus, Wild Mushrooms, Peas & lettuces
and Fiddlehead Ferns
Bourbon Kissed Creamy Bay Scallops
Pommes Duchesse with Spring Greens on the side
Desserts
The Bourbon Ball
Valentine’s Bourbon Ball Ice Cream enrobed in chocolate with Crème Anglaise and Raspberry sauce
Black Walnut Corn Meal Pound Cake
Nutmeg Sauce and Vanilla Ice Cream
Chocolate Pecan Pie
The real thing with chocolate sauce and whipped cream
Queen of Tarts
Individual Strawberry tart with Windsor Filling
All Kentucky Cheese Plate
Hand made gouda, white cheddar, asiago and
All from Kenny Mattingly
~THREE COURSES PRIX FIXE $35.00~
Printable Menu
April Menu
first courses
_
spaghetti vongole
lemon scented pasta, little neck clams, mussels
ham and egg salad
dandelion greens, warm red wine vinaigrette, tender poached egg,
shreds of country ham
lobster with peas and carrots
lobster mascarpone cake, carrot ginger beurre blanc, pea shoot salad
$5 additional
sheltowee shiitake consommé
crispy oyster mushroom tempura
kenny’s gouda cheese tart
woodford’s springtime greens, balsamic vinaigrette, sultan’s fruit relish
second courses
_
veal scaloppini with vermouth and crème fraiche
spinach ricotta dumplings, asparagus tips, and fava beans
pan roasted halibut in lemon, sage and capers
artichokes, roasted garlic, little potatoes and rob’s arugula
poussin provencal with crispy socca fries
goat cheese, red wine, sun dried tomatoes, black olives, zucchini
asparagus asiago ravioli
morel mushrooms, ginger and melting leeks
kentucky raised black angus english cut roast rib of beef
red wine sauce, roasted spring onions and corn bread soufflé
crispy sauteed soft shelled crabs with mango chutney
lemon grass beurre blanc, baby rapini, crispy shoe string sweet potatoes
Desserts
Chocolate Mousse Cake
Napoleon of Irish Lace Cookies, Strawberries and Vanilla Custard
Frozen Passionfruit Mousse Torte
Lemon sauce and raspberry sauce
Lemon Meringue Tart
Holly Hill Inn Sorbet
three courses _ $30 prix fixe
Printable Menu
March Menu
Louisiana
March 2003
First Courses
Soup of the Three Peppers
Pimento, Tabasco and Paprika
Frogs Legs Meunier
Gently sautéed with lemon, brown butter, scallion, a pinch of garlic, Worcestershire and a splash of Crystal with stone ground grits and crispy onions
Crab Louis
Lump crab meat tossed with Ravigote sauce over greens with corn bread Melba toast $5.00 additional
Gratin of Oysters and Artichokes
Layered together with cream, parmesan and bread crumbs in their own little crock
Peppery Greens with Blue Cheese and Pecans
Chicory, Woodford County baby lettuces, Commander’s blue cheese dressing, tomato concasse and toasted pecans
Chicken and Wild Mushroom Quenelles
Light as air dumplings scented with orange and tarragon and glazed in béarnaise sauce
Entrees
Lisa’s Famous Crawfish Etouffe
Dark and rich served with Konriko’s Wild Pecan Rice
Rabbit Forestiere
Sauteed and smothered in porcinis, chantrelles and locally raised oyster mushrooms with sweet potato gratin
Paneed John Dory
Succotash of Sweet Peas and Red Beans drizzled with a Crystal Beurre Blanc
Vegetarian Napoleon
Thin crispy pastry layered with slow roasted eggplant and peppers, spinach and mushrooms served with smoked tomato sauce and stuffed artichoke hearts
Filet Mignon Bearnaise
Creamed Spinach and Duet of Potatoes Roesti $5.00 additional
Add lump crab or fried oysters for $10.00 additional
Crispy Roast Duck Gumbo Ya Ya
Slow roasted duck and andouille sausage with fried okra, sautéed greens and rich gumbo gravy
Desserts
Cointreau Cake
Old Fashioned Orange Scented Cake with Cointreau Buttercream
Lip Smacking Pecan Pie
Vanilla Ice Cream
Double Chocolate Baked Alaska
Jamieson’s Chocolate Sauce
Rum Praline Parfait
Valentine's Vanilla Ice Cream layered with caramel sauce and crumbled pralines
Ambrosia
Fresh sliced oranges and toasted coconut in a light orange dressing with a chocolate spice cookie
Printable Menu
January Menu
First Courses
Holly Hill Inn Super Tuna Roll ∙ Wasabe Vinaigrette ∙ Pickled Ginger
Rare, number one quality sushi tuna wrapped with avocado, tobiko, and crisp vegetables in tender rice paper
Mongolian Hot and Sour Soup ∙ Tender Pork and Winter Vegetables
Tea Smoked Chicken and the Savory Salad of Eight WondersShaved carrot, bean sprouts, cabbage, sweet pepper, edamame, cucumber, ginger vinaigrette
Crispy Golden Coins Lightly breaded tender eggplant filled with minced shrimp and ham. Sweet Mustard and Spicy Hoisin Sauces
Green Curry MusselsDuo of Prince Edward Island and Green Lip Mussels steamed with coconut milk, kaffir lime, cilantro and lemon grass
The Crystal MushroomLocally grown Sheltowee and exotic Asian Mushrooms with glass noodles, Walt’s shoots and Yuzu Vinaigrette
Entrees
Crispy Pork Loin Tonkatsu filled with Plum Sauce and Scallions
Happy Hollow Kentucky raised pork, white rice, shaved green cabbage salad, tonkatsu sauce
Moromi Miso Black Grouper
Succulent and sweet with white rice and Chinese greens
Fragrant Crispy Szechwanese Duck
Twice cooked for melt in your mouth tenderness and crispy skin, spicy orange sauce, white rice and Chinese greens
Sake infused All Natural Kentucky Raised Black Angus Beef
Flamed in Bourbon, soy and sake with white rice and Chinese greens
Rice Paper Trout with Ginger Black Bean sauce
Stuffed with julienned vegetables, and fresh chive with white rice
Buddha’s Noodle Pillow of the Seven Delights
Fresh handmade noodles pan roasted with tofu, sweet peppers, shiitake mushrooms, carrots, onions, bean sprouts and shaved cabbage, spicy hoisin sauce and Walt’s shoots
Desserts
Frozen Orange Mousse in a Chocolate Cup
With Dark Chocolate Drizzle
Tropical Fruit and Almond Tart
Orange Blossom Honey Glaze
Ginger Scented Crème Brulee
Creamy Banana Coconut Fool in a Crisp Cookie Shell
Passion Fruit Sauce
Printable Menu
Italian Holiday - December Menu
First Courses
Insalata Antipasti
Shaved Fennel, Roasted Peppers, Marinated Winter Vegetables, Olives, Pecorino and Artichoke Fritatta
Carpaccio
Locally raised all natural beef pounded thin with herbed extra virgin olive oil,
parmesan, and cracked black pepper
Salad of the Seven Fishes
Mussels, Clams, Scallops, Shrimp, Calamari, Tiny Whitefish, Poached Salmon lightly dressed in a lemon vinaigrette
Bocconcini di Parma
Roasted Crespelles of ricotta, parmesan and spinach in wild mushroom butter
Exotic Pie of the Four Tastes
Deep dish torte layered with Black Forest ham, fontina, roasted peppers and pesto
Pasta e Ceci
Hearty soup with pancetta, tubetti, chickpeas and imported plum tomatoes
Entrees
Osso Bucco Milanese
Slow Cooked center cut veal shank in rich pan juices with saffron risotto and gremoulata
Chicken Scarpariello
Elmwood free range chicken, Happy Hollow Italian Sausages pan roasted together with sweet peppers over creamy polenta
Cioppino
Hearty Seafood Stew of oysters, clams, lobster, shrimp, and crab
$5.00 additional
Barolo Beef Short Ribs with Porcini Mushrooms and Canelli Beans
Marinated 24 hours in Barolo then slow simmered until fork tender
Scaloppini of Swordfish
Stuffed with lump crab and roasted in herbed crumbs, with lemon caper sauce and hand cut linguini.
Green Lasagne Naples Style
Fresh spinach pasta layered with mozzarella, ricotta, parmigiano, basil and tomato sauce
Prime NY Strip Steak
Flamed in Bourbon with green peppercorn sauce
Printable Menu