July 2009

First Courses

Stuffed Squash Blossoms with Capriole Goat Cheese
Mike 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 Courses

Ouita's Extreme Organic Borscht
Garnished 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

Entrees

Sesame-ginger Seared Sockeye Salmon
Rob'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

Cheeseboard

Mattingly's Kentucky Farmhouse Cheeses
A trio of Mattingly’s Farmhouse cheeses with fruit, sugared nuts and water crackers
$8

Desserts

Please see your server for today's selection
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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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