Fall in Love with Holly Hill Inn's Valentine's offerings

Aphrodisiacs Dinner, Feb. 16-17
Sweetheart Brunch, Feb. 17-18

Holly Hill Inn will serve its annual Aphrodisiacs menu by Ouita Michel and chef de cuisine Tyler McNabb for Valentine's Day. Dinner guests have the option of a three-course ($45) or a seven-course prix fixe menu ($75), served Feb. 16-17.

Entrees include Prime Beef Loin rubbed in North African spices; Black Cod simmered in coconut milk and topped in passion fruit sauce; Scallops Amandine; and a fried eggplant “Gondola of Love” filled with aromatic rice, mushroom ragout, lemon-rosemary tomato confit and drizzled with tahini and pomegranate molasses. Reservations beginning at 5:30 p.m. Special wine flights and pairings available.

A three-course prix fixe ($30) Sweetheart Brunch menu featuring Lobster Omelet, Petite Steak and Eggs, and more, is available 11 a.m.-2 p.m. Feb. 17-18. Order from the special Sweetheart Brunch menu, or choose from Holly Hill Inn's regular brunch menu.

To reserve a seat, call (859) 846-4732 or go to hollyhillinn.com.

Feast of Saint Valentine

Served Feb. 16-17
Seven courses, $75.
(Three-course menu available on selected dates. See below.)

Appetizers

Oysters on the Half Shell
With champagne mignonette $3.50 each

Half Dozen Fried Oysters
With crisp seaweed salad, lemon aioli, and wasabi tobiko $18

Amuse-bouche

Potato Blini
Smoked salmon, crème fraiche, caviar, dill

First

Fried Plantain
with avocado, pickled shrimp, aji amarillo, radish, mayonesa, crispy shallot
or
Fried Plantain
with avocado, fire roasted poblano, jicama slaw, salsa tamarindo, crispy shallot

Second

Scallop Amandine
Seared in brown butter, over creamy cauliflower puree, pan jus, black truffle and gremolata
or
Garden of Eden
Asparagus, artichoke, pearl onions, broccoli, sweet peas, fines herbs, buttered bread crumbs, lemony Hollandaise, white truffle oil

Third

Charred radicchio, arugula, marinated beets, endive, Capriole goat cheese, extra virgin olive oil, balsamic
Or
Bridegroom’s Spanish Onion Soup
Made with rich chicken broth, slowly caramelized onions and sherry, topped with a Kenny’s cheese crouton

Entrées

Prime Loin of Beef
Creekstone Prime Beef rubbed with north African spices, seared and basted in spiced golden butter, carved over ginger and garlic braised collard greens and sticky rice, doused in rich Bordelaise and topped with crispy onions

Silky, Sexy, Black Cod Seduction
Gently simmered with coconut milk, kaffir lime leaf, lemongrass, cardamom and vanilla bean, poured over sticky rice with baby carrots, finished with passion fruit sauce and a salad of fresh mango, scallion and fresh chili

Gondola of Love
Deep fried eggplant “boat” overflowing with aromatic rice, piperade, roasted garlic, and Sheltowee mushroom ragout, with lemon-rosemary tomato confit, drizzled with tahini and pomegranate molasses

Dessert

Dark Chocolate Cake with Winter Fruit
Meyer lemon curd, blood orange confit, grapefruit supreme, Chantilly cream and mint

Oh Honey!
Honey and mascarpone cheesecake, with bourbon soaked figs and walnut praline

Chocolate

A Goodbye Kiss

Valentine's 2018

Served Feb. 16-17
Three courses, $45.

Appetizers

Oysters on the Half Shell
with champagne mignonette  $3.50 each

Half Dozen Fried Oysters
with crisp seaweed salad, lemon aioli, and wasabi tobiko $18

First

Fried Plantain
Avocado, pickled shrimp, aji amarillo, radish, mayonesa, crispy shallot, and jicama slaw
or
Garden of Eden
Asparagus, artichoke, pearl onions, broccoli and sweet peas warmed in butter with fines herbs, in a pool of lemony Hollandaise, topped with bread crumbs and white truffle oil
Or
Radicchio, arugula, marinated beets, endive, Capriole goat cheese, extra virgin olive oil, balsamic
Or
Bridegroom’s Spanish Onion Soup
Made with rich chicken broth and sherry, loaded with caramelized onions, and crowned with a Kenny’s cheese crouton

Entrées

Prime Loin of Beef
Creekstone Prime Beef rubbed with North African spices seared and basted in aromatic golden butter, carved over harissa braised collard greens and sticky rice, doused with rich bordelaise and topped with crispy onions

Silky, Sexy Black Cod Seduction
Gently simmered with coconut milk, lemongrass, kaffir lime leaf, cardamom and vanilla bean, poured over sticky rice with baby carrots, finished with passion fruit sauce and a salad of fresh mango, scallion and fresh chilis

Gondola of Love
Deep fried eggplant “boat” overflowing with aromatic rice, piperade, roasted garlic, and Sheltowee mushroom ragout, with lemon-rosemary tomato confit, drizzled with tahini and pomegranate molasses

Scallops Amandine
Coated in sliced almonds and seared in brown butter, served over creamy cauliflower puree with haricot vert, pan jus, shaved black truffle and gremolata


Dessert

Dark Chocolate Cake with Winter Fruit
Meyer lemon curd, blood orange confit, grapefruit supreme, Chantilly cream and mint

Oh Honey!
Honey and mascarpone cheesecake, with bourbon soaked figs and candied walnuts

Sweetheart Brunch

Served Feb. 17-18
Three courses, $30 prix fixe.

First course

Bridegroom’s Spanish Onion Soup
With Norwood crouton

Strawberries and Cream
With homemade granola

Entrée

Lobster Omelet
Served with Weisenberger Mill cheese grits and griddled asparagus

Petit Steak and Eggs
Cooked your way with crispy potatoes and griddled asparagus

True Love’s Full Breakfast
Fluffy Buttermilk Pancakes with real Maple Syrup, crispy Stone Cross Farm bacon, and two eggs your way

Dessert

Honey Mascarpone Cheesecake

Dark Chocolate Cake with Winter Fruit

 

pop-up Bistro Wine Nights coming to Holly Hill Inn

Chef Tyler McNabb is creating a special three-course pop-up menu for $25 during Bistro Wine Nights, Feb. 22-24, at Holly Hill Inn. Discounts on wine, by glass or bottle, will be available.

Reservations beginning at 5:30 p.m. To reserve a seat, go to hollyhillinn.com/reservations/ or call (859) 846-4732.

 

2018 Calendar of Events

Feb. 16-17: Aphrodisiacs Dinner
Feb. 17-18: Sweetheart Brunch
Feb. 22-23: Wine Guild: Original Zin: Pioneers of an American Grape
Feb. 22-24: Bistro Wine Nights
Feb. 25: Bluegrass Brunch
March 2-3: Celtic Nation
March 3-4: Full Irish Breakfast
March 9-10: Irish Pub Night
March 10-11: Full Irish Breakfast
March 15-16: Wine Guild: White Wines of the Loire Valley
March 16-17: Celtic Nation
March 17-18: Full Irish Breakfast
March 23-24: Irish Pub Night
March 24-25: Full Irish Breakfast
March 30-31: Lamb or Ham Easter Celebration