Spring 2008 Lunch Menu

Optional Starters

Silver Dollar Buttermilk Biscuits with Country Ham
A traditional Kentucky treat with our own apple butter
$6 additional

Kentucky Cheese Plate
A trio of Mattingly’s Farmhouse cheeses with roasted grapes, sugared walnuts and water crackers
$8 additional

Sautéed Jumbo Frog’s Legs
with Crystal beurre blanc
$8 additional
Also available as an entrée

First Course

choose one

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

or

Spring Chicken Consommé
Delicious broth, pulled chicken, lemon and baby vegetables

Entrées

choose one

Slow-cooked Bourbon County Spring Lamb Ragout
Scented with lemon and oregano, with baby carrots, peas, and artichoke hearts over crushed new potatoes

Traditional Kentucky Hot Brown
Hand-cut roast turkey, with white Cheddar mornay, and applewood-smoked bacon, over toast points with Parmesan and marinated fresh tomatoes

Crab Louis
Lump crab, dressed with old-fashioned Louis sauce, sliced avocado, baby lettuces, boiled egg and toast points
Available as a starter for an additional $8

Poached Egg Sardou
Toasted English muffin with creamed spinach, artichoke bottoms, Kentucky farm-raised poached eggs and Hollandaise

Chicken Scaloppini
Breast of chicken pounded thin and sautéed with lemon, capers and fresh herbs with crushed new potatoes and asparagus

Dessert

choose one

Jameson’s Chocolate Bread Pudding
with Whiskey sauce

Sour Cream Apple Pie
with streusel topping

Buttermilk Chess Pie
with fresh strawberries

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Prix fixe three courses $15 per person plus beverage, tax and gratuity
Cocktails, wine and beer available
Iced tea, coffee, soft drinks $2
Hot tea, $3
18% service charge may be added to parties of 6 or more

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