Holly Hill Inn

March 2010 - Food for the Brain

A note from Chef Ouita
The Holly Hill Inn's March menu, Food for the Brain, was inspired by my father, Dr. Raymond Papka. Dad retired last year after more than 40 years of research on the nervous system and 30 years of teaching medical students about the brain.
Recently, I found myself wondering how could I pay tribute to him with my own career? After all, the kitchen is different from his sophisticated laboratories. The result of my reflection is this month's menu. Feeding our brains with stimulating and healthy food is my culinary salute to Dad.
The items on this menu are low in fat, high in fiber and rich in dark, leafy greens, omega-3 fatty acids, dark and richly colored fruits and vegetables, with plenty of seeds and nuts and vitamin C — all to help your brain. I intend to start eating better myself as a tribute to Dad and as a way of saying "I love you" to my daughter with each and every choice I make about my diet.

Our A La Carte Menu

First Courses

Sheltowee Mushroom Gyoza
Roasted shiitake and portabella mushrooms chopped with cellophane noodles and tarragon, folded in a light wrapper, steamed and drizzled with a yuzu-soy dressing
$8

Seared Sea Scallops
A pair of dry-pack jumbo sea scallops on a bed of forbidden black sticky rice with confit of grapefruit, supremes of grapefruit and grapefruit beurre blanc
$12

Citrus Cured Salmon
Our own citrus cured salmon with scallion-scented Korean pancakes, wasabi crème fraiche and watercress salad in a lime vinaigrette
$10

Handmade Chicken Sausage
Feather-light mousse of breast of chicken and finely minced eggplant, poached and served with a light mustard sauce, red grapes and lentils
$8

Second Courses

Sweet Potato and Chipotle Soup
With white Cheddar twist, roast garlic cream and chives
$6

Beet Salad with Walnuts
Rob’s winter baby lettuces, crumbled Feta cheese, roasted beets, toasted walnuts and sherry walnut vinaigrette
$8

Walt's Power Salad of Health
More than 20 varieties of sprouts and shoots with jicama, red cabbage, spiced pumpkin seeds and pumpkin seed vinaigrette
$8

Entrees

Kentucky Largemouth Bass au Spinach
Kentucky-raised largemouth bass wrapped in a spinach crust with carrot-ginger beurre blanc, quinoa pilaf and crispy carrot hay with julienne of nori
$25

Hickory Run Farm Guinea Hen Mole
Slow-roasted half bird in scratch-made Oaxacan Mole sauce rich with seeds and nuts, dark chocolate, chiles and spices, over white rice with pickled red onion, cilantro, crumbled Feta cheese and garlic-scented greens
$25

Stone Cross Pork Tenderloin with Port Sauce
Sous vide of succulent pork tenderloin brined in cinnamon and honey with a rich port and prune sauce, roast figs and creamy Weisenberger stone-ground grits
$25

Henton's Pastured Woodford County Corned Beef
Corned at Holly Hill Inn and slow-cooked for super succulence with choux farcie, barley, horseradish, turned carrots and horseradish mustard
$26

Nancy's Bluegrass Rack of Lamb au Zinfandel
Poached in olive oil and carved with roast garlic and potato puree, Zinfandel sauce and sautéed baby spinach
$30

Crispy Vegetarian Croquettes
Tofu, brown rice, chickpeas and a mélange of vegetables ground together with herbs, pan-fried and served with roasted winter vegetables and Walt’s Spicy Herb sauce, specially concocted to perk up the nervous system!
$18

Cheeseboard

A Selection of Artisanal Cheeses
With sugared nuts, water crackers and Poached Apricot Compote
$8

Dessert menu to follow

Vegetarian Tasting Menu of Four Courses $45
Ouita’s Special Tasting Menu of Five Courses $55

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Ouita Michel
Owner/Executive Chef
Chris Michel
Owner/Sommelier
Lisa Laufer
Sous Chef
Stella Parks
Desserts

Dinner Hours