April at Holly Hill Inn

First course

Please choose one

Crispy Sweetbread Croquettes
With sweet-and-sour pineapple chutney

Lump Crab with Avocado, Baby Beets and Lime
With watercress and crème fraiche

Handmade Tagliatelle Carbonara
Our own pasta, Waterford Farm eggs, Benton’s hickory-smoked country-style bacon, fresh English peas and Parmesan

Frog's Legs Provencal
Sautéed jumbo frog's legs with garlic, extra virgin olive oil, parsley, preserved lemon and capers

Second course

Please choose one

Aunt Nat’s Spring Seafood Chowder
Little shrimp, bay scallops, in light fume with cream, potatoes, leeks and fennel

Bibb Lettuce Salad with Green Goddess Dressing
With shaved red onion, cucumber and little tomatoes

Entrees

Prices are for three courses

Lemongrass-scented Duncan Ranch Rabbit
Slow-cooked with ginger, coconut milk and lime leaf, with jasmine rice and sugar snap peas
$35

Bluegrass Spring Chicken
Pan-fried poussin, smothered with Madeira, mushrooms, tarragon and a rich chicken jus, with baby carrots, asparagus and little potatoes
$40

Rack of Bourbon County Lamb
Weisenberger polenta, fresh baby artichokes baragoule and roasted sweet peppers
$45

Pan-seared Filet Mignon
Reduction of Cabernet and shallots with demi-glace, slow-cooked creamed leeks and potato pancake
$45

Butterflied Brook Trout
With black walnuts and Chardonnay sauce, asparagus and wild rice
$35

Spring Vegetable Garden with Roast Garlic Flan
Asparagus, baby carrots, fresh artichokes, little beets, sugar snap peas and Sheltowee mushrooms
$30

Cheeseboard

Mattingly's Kentucky Farmhouse Cheeses
A trio of Mattingly’s Farmhouse cheeses with roasted grapes, sugared walnuts and water crackers

Dessert

Stella's Delights
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Three Courses: Entree plus two courses, as priced
Four Courses : Entree plus three courses, $6 additional
Five Courses: Entree plus four courses, $10 additional
A small surcharge may apply for mulitple selections from a single category

Chef Ouita Michel
Sous Chefs Nat Henton and Lisa Laufer
Desserts Stella Parks

We strive to use the freshest of locally raised meats, vegetables and fruits whenever possible. Our menu changes seasonally, and offers a variety of first and second courses, entrées and desserts from which to choose. An award-winning wine list and full bar complement the cuisine.

Our menu proudly features
Kentucky-raised products from the following producers:

Elmwood Farm, Scott County - Beets, leeks, green onions, turnips, romaine, mixed greens
Happy Jack's Farm, Frankfort - Cabbage, butternut squash, Hubbard squash
Walt Precourt, Lexington - Mix of 27 shoots, sprouts and small plants
Rob Hoffman, Woodford County - Baby lettuces, arugula, baby mustard greens, herbs
Dutch and Linda Hatcher, Bluegrass Squab, West Liberty - Squab, poussin
Nancy Cirigliano and Kathy Meyer, Bourbon County - Lamb
Sara Duncan, Scott County - Rabbit
Kenny Mattingly's Farmhouse Cheeses, Barren County - Cheeses such as aged Gouda, raw milk Gouda, aged Cheddar, Barren County Blue, St. Jerome
Rebecca and Billy Webb, Sheltowee Farm, Bath County - Mushrooms
Ruth Hunt Candies, Mount Sterling - Jamieson's dark chocolate
Tater Knob Pottery, Madison County - Dinner chargers, mugs and saucers, table candles
Tater Knob Pottery is available for purchase in gift packs at Holly Hill Inn. Please ask your server

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