Dinner: Wednesday-Saturday, reservations beginning at 5:30 p.m.
Holiday Luncheon hours: Daily in December, 11 a.m.-2 p.m. (closed Dec. 24-25, Dec. 31)

Reservations recommended at Open Table. For more information, please call Christa at (859) 846-4732 or click to email.

Menu is subject to change.

Holiday Supper 2018

Three-course meal (choose first course, entrée and dessert) $45


Christmas Cocktailer country ham salad, smoked salmon pate, Boursin, everything crackers, marinated olives, dilled cucumbers, shaved radish, deviled eggs $6 per person


Veal Sweetbreads flamed in brandy with butter, braised endive, tarragon and crème fraîche, salad of shaved apple, fennel, lemon and caper
Royal Red Shrimp marinated with rosemary and bay leaf, sautéed with Broadbent bacon, shallot, garlic and shrimp stock, served on a crispy potato latke with aioli
Warm Wishes Salad local greens, endive, fennel, grapefruit segments, fresh avocado, pomegranate seeds and honey-lime vinaigrette


Duck Two Ways roasted breast carved with confit of leg in duck demi, with onion and parsnip soubise, pickled cherries and green sauce
Butternut Squash Risotto spice-roasted squash with creamy risotto of pumpkin jus, Arborio rice, sun-dried tomatoes, roasted garlic and Parmigiana Reggiano with winter greens
Choucroute Garnie roast pork loin, house-cured belly and Avril-Bleh Knockwurst simmered together with sauerkraut, buttered potatoes, Riesling and pork jus, with mustard and gooseberry preserves
Turmeric-Spiced Atlantic Seabass marinated in lemon, ginger and turmeric and sautéed in butter, with a croquette of crab and potato, pickled mustard seed vinaigrette, pickled pumpkin and fennel oil
8 oz. Center-cut Filet ($10 add’l) or 16 oz. Bone-in Ribeye ($15 add’l) marinated in red wine, seared in cast iron with butter, rosemary and garlic, served with sweet potato mash, garlic-roasted brussels sprouts and Henry Bain Sauce


Cheery Woodford-Cherry Trifle

Kentucky Jam Cake with Caramel Icing

Flourless Chocolate Feast Cake

 Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

holiday Luncheon 2018

Three courses, $25 (choose from first course, entrée and dessert)


Christmas Cocktailer Country ham salad, smoked salmon pate, Boursin, everything crackers, marinated olives, dilled cucumbers, shaved radish, deviled eggs $6 per guest

First Course

Mulligatawny red lentils slowly simmered with rich chicken stock, plum tomatoes, potatoes, carrots, celery, onion, ginger, garlic and our homemade spice blend, finished with fresh herbs and yogurt

Warm Wishes Salad local lettuces, with fresh fennel, pomegranate seeds, fresh grapefruit segments and honey-orange vinaigrette  

Spiced Fruit Compote with honeyed yogurt and homemade granola


Butternut Squash Risotto with pumpkin jus, sun-dried tomatoes, roasted garlic, Parmigiana Reggiano

Christmas Cod Wellington wrapped in puff pastry with duxelles, served with button mushrooms and wilted spinach in tarragon cream sauce

Cast Iron Shepherd’s Pie Two Shakes Farm’s ground lamb in a rich gravy with root vegetables and peas, topped with garlic-herbed potato crust

Lemon Chicken Joyce Farms’ bone-in chicken breast dusted in flour and sautéed in butter, simmered in chicken stock with shallots and thyme, served over golden polenta with haricot vert


Flourless Chocolate Feast Cake

Kentucky Jam Cake with Caramel Icing

Cheery Woodford-Cherry Trifle

Ouita’s Whippersnappers

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

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


Soft Drinks, Iced Tea, Coffee, $2.50

Hot Tea, $3.00

Desserts created by The Midway Bakery. Visit The Midway Bakery, open daily, 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.