UPCOMING SPECIAL EVENTS AT HOLLY HILL INN

For reservations, call Donna at (859) 846-4732. For more information or to sign up for our Holly Hill Inn e-newsletter, please call or e-mail Donna.

January, Feb. 3-4

Chef Ouita's Winter 2012 Dinner Club

Chef Ouita Michel invites guests to her first-ever Winter Dinner Club, which in 2012 will honor women chefs who have inspired Chef Ouita and her staff in their cooking and careers. Join the club by making a reservation with Donna by calling (859) 846-4732. Each dinner begins at 6:30 p.m. Special wine flights and cocktails available. Schedule and prices are below. Click here for menu details and notes on each from Chef Ouita.
Jan. 6-7, inspired by Susan Spicer of Bayona and Ella Brennan’s Commander’s Palace in New Orleans: Epiphany and Mardi Gras Celebration, $40
Jan. 13-14, inspired by Alice Waters: Winter Vegetarian Feast, $35
Jan. 20-21, inspired by Lidia Bastianich: Italian Homeland, $40
Jan. 27-28, inspired by Edna Lewis: Southern Comfort, $35
Feb. 3-4, inspired by Madhur Jaffrey: The Silk Road Returns to Midway, $40

Feb. 10-12, Feb. 14

Valentine's Aphrodisiacs Menu

Chef Ouita's annual Aphrodisiacs menu starts the second weekend of February with a four-course Valentine's dinner menu Feb. 10-11 and Sweetheart Brunches Feb. 11-12, and climaxes with the multicourse Valentine's Day extravaganza on Feb. 14! Wine flights available. Dinner menu details below.

Feb. 10-11: Love Dinner Menu

Four courses with optional hors d'oeuvres, $40; multicourse Feb. 14 menu appears below this menu.

Hors d’oeuvres

Zak’s Superfresh West Coast Oysters on the Half Shell
Variety changes each week; dressed with gently pickled ginger and carrot, with brown rice vinegar and crimson sweet chile tobiko
$12 per half dozen

The Perfumed Garden
A platter of delicious aphrodisiac nibbles for two: Grape leaves stuffed with pine nuts and lemony basmati rice; crispy smoked eggplant ravioli; Capriole goat cheese rolled in lemon and cracked black pepper; spinach-and-walnut caviar with pide, an ancient flat bread
$12

First Course
Please choose one

Mediterranean Napoleon
Crisp filo stacked with mellow parsley pesto, roasted peppers, marinated olives, and sun-dried tomatoes, with a tangle of baby arugula in preserved-lemon vinaigrette

Kelly’s Canaveral Gambas a la Pil Pil
Superfresh head-on wild gulf shrimp sautéed with extra-virgin olive oil, garlic, shallot, smoked paprika, crushed red pepper, parsley, lemon and sherry

Second Course
Please choose one

Bridegroom’s Spanish Onion Soup
Slow-simmered onions in a rich broth with thyme and marsala, over a toasted Gruyere crouton

Eros Endive Salad
Local baby lettuces with crunchy endive slaw, carrots, jicama, Asian pears, toasted sliced almonds and avocado green goddess dressing

Entree
Please choose one

Kelly’s Superfresh Pan-seared Snapper Romesco
With steamed Yukon gold potatoes, fennel and leeks, with bouille butter, saffron fume and manila clams

Smoked Prime Rib of Beef
Cured in black pepper, thyme, garlic and mustard, then seared, slow-smoked and roasted with cabernet au jus, Yukon gold potatoes and asparagus

Morel Mushroom Risotto
Sheltowee local oyster and shiitake mushrooms, morel mushrooms, asparagus tips and a rich morel sauce stirred with roasted garlic, arborio rice and white truffle oil, finished with Parmesan

Local Rabbit with Picholine Olives
Slow-cooked and pulled rabbit in rich jus with tiny green olives tossed with fresh pappardelle pasta

Dessert Course
Carrie's Indulgences

Feb. 14: Valentine's Day Dinner of Love

Multicourse menu, $75

Amuse Bouche
Crispy Stuffed Quail Egg
Choice of crab-stuffed or spinach-stuffed quail egg rolled in crumbs and deep fried with preserved-lemon vinaigrette

First Course
Please choose one

Mediterranean Napoleon
Crisp filo stacked with mellow parsley pesto, roasted peppers, marinated olives and sun-dried tomatoes, with a tangle of Rob’s baby arugula

Trio of Zak’s Superfresh West Coast Oysters on the Half Shell
Dressed with gently pickled ginger and carrot with brown rice vinegar and crimson sweet chile tobiko

Second Course
Please choose one

Bridegroom’s Spanish Onion Soup
Slow-simmered onions in a rich broth with thyme and marsala, over a toasted Gruyere crouton

Eros Endive Salad
Local baby lettuces with crunchy endive slaw, carrots, jicama, Asian pears, toasted sliced almonds and avocado green goddess dressing

Third Course
Please choose one

Local Rabbit with Picholine Olives
Slow-cooked and pulled rabbit in rich jus with tiny green olives tossed with fresh pappardelle pasta

Kelly’s Canaveral Gambas a la Pil Pil
Superfresh head-on wild gulf shrimp sautéed with extra-virgin olive oil, garlic, shallot, smoked paprika, crushed red pepper, parsley, lemon and sherry

Goat Cheese Ravioli
Whipped Capriole goat cheese and Ricotta with thyme and parsley, folded into fresh pasta, sauced with picholine olives, toasted walnuts, extra-virgin olive oil and fried parsley

Fourth Course
Please choose one

Kelly’s Superfresh Pan-seared Snapper Romesco
With steamed Yukon gold potatoes, fennel and leeks, with bouille butter, saffron fume and manila clams

Smoked Prime Rib of Beef
Cured in black pepper, thyme, garlic and mustard, then seared, slow-smoked and roasted with cabernet au jus, Yukon gold potatoes and asparagus

Morel Mushroom Risotto
Sheltowee local oyster and shiitake mushrooms, morel mushrooms, asparagus tips and a rich morel sauce stirred with roasted garlic, arborio rice and white truffle oil, finished with Parmesan

Dessert Course
Carrie's Indulgences

For Later
Chocolate Truffles for Two

March 8

Holly Hill Inn Wine Guild Tasting and Seminar: Best American Pinot Noir — California vs. Oregon

Please join the Holly Hill Inn Wine Guild for the third meeting of our 2012 tasting series, The Grape Debates. The tasting will feature six acclaimed American Pinot Noirs, three from California and three from Oregon.
Each monthly session includes tasting of six wines as well as cheese and crackers, tax and gratuity. Seating is limited. To inquire about reservations, please e-mail guild director Steve Mancuso, indicating preference of seating time.
6 p.m., 7:15 p.m. and 8:30 p.m. seatings
$30 all inclusive


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The Holly Hill Inn features full bar service and an award-winning wine list

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