Dinner: 5:30-10 p.m. Wednesday through Saturday.
Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m.

Reservations recommended. Group reservations for 12 or more are welcome throughout the week; please call for availability. For more information, please call Donna at (859) 846-4732 or e-mail donna@hollyhillinn.com.

Menu is subject to change.


Served Wednesday through Saturday
Five courses, $65; three courses, $45


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


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


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


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

Black Angus Filet Mignon
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”


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

 Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

Bluegrass Brunch

Menu is subject to change.
Three courses, $25 (choose from first course, entrée and dessert), or a la carte


Country Ham Biscuits
Quartet of baby buttermilk biscuits with aged country ham and apple butter $8

Artichoke Fritters
Quartet with Remoulade $8

Smoked Salmon Smorgasbord
Baby hoecakes, herbed cream cheese, capers, pickled shallot, egg salad $15

First Course

Local Lettuces
Sorghum Vinaigrette, toasted pecans, sliced oranges, crumbled goat cheese $6

Honeyed Yogurt and Fruit Parfait
With seasonal fruit and homemade granola $6


All entrées served with freshly baked biscuits and baby scones from our own Midway Bakery.

Bluegrass Benedict
Local poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes  $16

Crispy Weisenberger Mill Cheese Grit Cake
Local poached eggs, creamed spinach, seasonal veggie hash and lemony Hollandaise $14

Eggs Manhasset
Local poached eggs over smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $15

Eggs Baltimore
Local poached eggs on crispy lump crab cake with lemony Hollandaise, served with seasonal vegetables $16

Stone Cross Farm Sausage Omelet
Kenny’s white Cheddar, caramelized onions and roasted peppers, served with crispy new potatoes $15

Sheltowee Mushroom Omelet
Caramelized onions, Capriole goat cheese and tarragon, served with crispy new potatoes $15

Shrimp and Grits
Tender shrimp, Weisenberger Mill white Cheddar grits and Louisiana butter sauce, served with seasonal vegetable $16

Stone Cross Farm Pork Chop
Pan-roasted chop with bourbon barbecue sauce, Weisenberger Mill cheese grits and fried apples $16

Hickory Hoecake Stack
Piled three high, with whipped sorghum butter, fresh berries, toasted hickory nuts and hickory nut syrup $12

Chicken Salad Plate
Made with green grapes and toasted almonds, served on a bed of local lettuces with seasonal fruit and vegetable garnishes and lemon poppy seed vinaigrette $15


Chocolate Chunk Bread Pudding with Bourbon Sauce $6
Kentucky Bourbon Butter Cake $8
Sour Cream Apple Pie $6
Chocolate Bourbon Pecan Pie $8

Ouita’s Whippersnappers

Served with fresh fruit or vegetable of the day, ice cream and Midway Bakery cookie for dessert. $10

Pecan Chicken Fingers with honey mustard
Willa’s Favorite Cheese Quesadilla
Scrambled Egg, Ham Biscuit and Grits


Cocktails, wine and beer available

Iced tea, coffee, soft drinks $2
Hot tea, $3

Desserts created by The Midway Bakery. Visit The Midway Bakery at 510 South Winter Street, Midway, Ky.

18% gratuity may be added to parties of 6 or more

Dear Guest: While we serve only the freshest meats, seafood and eggs and often enjoy them raw or lightly cooked, please remember that consuming raw or lightly cooked meats, seafood and eggs always presents a potential health hazard.