Spring goes Gourmet at Holly Hill Inn

The Holly Hill Inn’s chef de cuisine Tyler McNabb is serving a new five-course Springtime in the Bluegrass dinner menu Wednesday through Saturday.

Entrées include Rack of Kentucky Lamb, Virginia fluke, beef filet and Chicken-Fried Beef Cheeks; fresh spring vegetables from local farms are featured in several of the courses. Vegetarian options are always available.

Five-course tasting menu is $65, three-course option is $45. Wine flights, award-winning wine list and full bar service, including more than 50 bourbons, are available.

McNabb also has created a spring brunch menu, served 11 a.m.-2 p.m. Saturday and Sunday. For full menus, go to hollyhillinn.com/menus or visit Holly Hill Inn on Facebook.

Reservations are extended during the Keeneland Spring Meet to include Wednesday and Thursday dinner, with seatings beginning at 5:30 p.m. For dinner and brunch reservations, please go to hollyhillinn.com/reservations or call (859) 846-4732.

 

SPRINGTIME IN THE BLUEGRASS

Served Wednesday through Saturday
Five courses, $65
Three courses, $45

Cocktailers

Smoked Trout Pate
With pide and pickles $12

Meatball Mingler
Stonecross Farm pork with sauce verde, Two Shakes Farm lamb with almond-garlic sauce, Blackhawk beef with bourbon barbecue sauce $12

First

Fried Pie
Sheltowee mushroom, ramp, and green garlic filling, served with crème fraiche and Bluegrass Aquaponics parsley salad

Pasta Primavera
Fresh egg noodles, asparagus tips, wild ramps, green garlic, fiddlehead ferns, morel mushrooms, pistachio sauce, Pecorino Romano

Second

Buttermilk Fried Chicken Livers
Toast points, sorghum butter, Benedictine, massaged kale, red onion marmalade, popped sorghum, sorghum-lime drizzle

Warm Asparagus and Dressed New Potatoes
With a soft-boiled egg, Kentucky trout roe and baby arugula

Third

White Asparagus Bisque
Made with rich chicken broth, finished with a touch of cream and topped with lump crab meat and romesco

Tender Local Lettuces
With preserved lemon, charred spring onion buttermilk dressing, toasted bread crumbs and fresh herbs

Meat ‘n’ Three

Two Shakes Farm Kentucky Lamb
With minted persillade crust and red wine demi-glace, pickled chow, fallen goat cheese souffle and fresh local vegetable

Chicken Fried Beef Cheek
Braised for hours then breaded and pan-fried, smothered with brown gravy over pomme puree, pickled chow and fresh local vegetable

8-ounce Beef Filet
With pomme puree, local vegetable, pickled chow, demi-glace and garlic butter, $15 additional

Virginia Fluke
Stuffed with smoked mussels and shrimps, with Sauce de Quimper, herbed hushpuppies, pickled chow, and fresh local vegetable

Local Vegetable Sampler
Fallen goat cheese soufflé, pickled chow, roasted radishes, carrots and beets, English peas, and pepper jelly “gastrique”

Dessert

Bourbon Flavor Wheel Cake
Malted-milk chocolate cake, sorghum buttercream, Luxardo cherries, dark chocolate glaze, hazelnut sorbet and orange compote

Corncake Skillet
With Bourbon Honey ice cream and hickory nut syrup (serves 2, order at start of meal)

Old School Brandy-Rum Custard Brulee

Chocolate Bourbon Pecan Pie

Kentucky Proud Cheese Course
Onion walnut madeleines and, from Kenny’s Farmhouse Cheese, Kentucky Blue, Fromage Blanc with lavender-rhubarb glaze and Awe-Brie $16

 

Honeywood celebrates first anniversary with week of specials

The staff at Honeywood, 110 Summit at Fritz Farm, Suite 140, Lexington, has planned a week of specials to celebrate the restaurant’s first anniversary.

The Honeywood Birthday Week begins May 3 with $5 Honeywood cocktails and complimentary birthday Bourbon Butter Cake all day. Specials for the rest of the week:
May 4 — Oaked for Kentucky Oaks Day, bourbon and wine specials
May 5 — $5 julep, as well as specials on premium julep and Cinco de Mayo julep
May 6 — Pumpkin Bread on the house and buy one-get one Mimosas for Brunch
May 7 — $5 Beignets
May 8 — Half-price bottles of wine
May 9 — Summit Farmers Market opens, and Chef Josh Smouse will grill vegetable skewers for market shoppers.

Go to honeywoodrestaurant.com or call (859) 469-8234.

2018 Calendar of Events

April 25-28: Springtime in the Bluegrass
April 28-29: Bluegrass Brunch
May 2-5: Springtime in the Bluegrass
May 5-6: Bluegrass Brunch
May 9-12: Springtime in the Bluegrass
May 12-13: Bluegrass Brunch
May 13: Mother's Day
May 16-19: Springtime in the Bluegrass
May 19-20: Bluegrass Brunch
May 23-26: Springtime in the Bluegrass
May 26-27: Bluegrass Brunch