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Summer 2009 Dinner HoursThursday-Saturday, 5:30-10 p.m.Please scroll down for menu!A note from Chef Ouita, 6-10-09We are so happy to be serving local Henton Angus steaks and chops at Holly Hill Inn! This tasty beef is pasture raised on a beautiful farm in Woodford County owned by Hampton "Hoppy" Henton, the father of our sous chef Nat, who is spearheading this project. Ask your server about our prime cut of the day at Holly Hill. We serve Henton hamburgers at our sister restaurants, Wallace Station outside Midway and Cleveland's in Versailles. |
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July 2009First CoursesStuffed Squash Blossoms with Capriole Goat CheeseMike Perry's Holly Hill Inn squash blossoms pan fried in a light batter dabbed with lemon pistou on a bed of arugula in citrus vinaigrette $9 Pan-seared Sea Scallops With lime-scented melon salad with mint, opal basil and Mike Wright's loganberry syrup $12 Crispy Fried Oysters On a bed of Happy Jack's vinegar slaw with Louisiana remoulade $10 Second CoursesOuita's Extreme Organic BorschtGarnished with wasabi tobiko caviar, creme fraiche and fresh dill $5 Three Springs Caesar Salad Baby organic romaine with Vidalia onions, croutons and Ouita's special Caesar Dressing $8 Swiss Chard Dolmas Salad Plate With roasted pepper, baby lettuces, cherry tomatoes, cucumber and Italian vinaigrette $8 EntreesSesame-ginger Seared Sockeye SalmonRob's baby bok choy, Three Springs tiny carrots, julienne of kohlrabi with soba noodles and carrot vinaigrette $25 Involtini of Stone Cross Farm Pork Loin Filled with buttery scallions and Kenny's Kentucky Rose with sauteed cabbage with green peppercorns and country ham, and little potatoes $20 Pan-seared Bluegrass Squab On a Weisenberger johnny cake with David's fresh red currant sauce and tian of Ann's baby organic squash $26 Half bird, $13 Henton's Pastured Woodford County Beef Please ask your server for our prime cut of the day With local herb chimichurri, warm green bean salad a la Greque, roasted Happy Jack's potatoes and aioli $28 Nancy’s Bourbon County Rack of Lamb Au Jus With herb-scented farro with caramelized onions and Sheltowee mushrooms, slow-cooked Elmwood fennel and Parmigiano Reggiano $35 Vegetarian Manicotti Tender handmade crepes filled with Ricotta verde, Gruyere, spring onions and baby summer squash rolled and baked with tarragon and mushroom cream $18 CheeseboardMattingly's Kentucky Farmhouse CheesesA trio of Mattingly’s Farmhouse cheeses with fruit, sugared nuts and water crackers $8 DessertsPlease see your server for today's selection__________________________________ Vegetarian Tasting Menu of Four Courses $45 Ouita’s Special Tasting Menu of Five Courses $55 Of Seven Courses $65 Chef Ouita Michel Sous Chefs Nat Henton and Lisa Laufer Desserts Stella Parks
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