Hours

Dinner: Thursday – Saturday, reservations beginning at 5:30 p.m.

Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m. (please see brunch menu below)

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

Please note: Menu is subject to change.

American Steak House

All items a la carte   /  Dinner menu served Thursday-Saturday March 16-April 1

Starters

Jumbo Lump Crab Cakes
A pair of pure jumbo lump crab cakes, no fillers, with Lisa's remoulade sauce and lemon $15

Kelly's Gulf Shrimp Louis
Delicate poached shrimp, creamy Louis sauce, avocado and tomato $15
 
Irish Point Oysters
Broiled with bourbon bacon jam and bread crumbs or raw on the half shell with lemon mignonette $3.50 each/$18 for six
 
Oven-Roasted Capriole Goat Cheese
Draped in shaved prosciutto with marinara, pistou and croustades $12

Spicy Shrimp Bisque
Rich shrimp stock, cream, smoked paprika, brandy, chopped shrimp and buttered croutons $8

Our Special Chopped Salad
Chopped and mixed to order, romaine lettuce, endive, hearts of palm, grape tomatoes, sweet onion, celery, carrots, sugar snap peas, Broadbent bacon and Stilton blue cheese dressing $9

Woodford County Baby Lettuces
Aged balsamic vinegar, extra-virgin olive oil, oranges, shallot and toasted pecans $8
 

The Beef

Steaks served with potato gratin and sautéed Three Springs Farm spinach

Hand-cut USDA Prime New York Strip Steak
Aged, center cut sirloin seasoned and seared in duck fat, served with Béarnaise sauce $50
Add lump crab in brown butter $8

Tournedos Diane
Medallions of all-natural Creekstone MasterChef beef tenderloin flamed in bourbon with button mushrooms, shallot, Dijon, splash of cream and demi-glace $33

Black Hawk Sirloin
Toothsome thick-cut 8 oz. sirloin seared in duck fat and served with chimichurri sauce $27

Creekstone MasterChef Delmonico
All-natural 16-oz. bone-in steak seared in duck fat with bourbon Bordelaise sauce $45

 

The Rest

Trout Amandine
Boneless butterflied trout dredged in slivered almonds and sautéed with brown butter beurre blanc and lemon confit, served with creamed wild rice and asparagus $30

Pappardelle Contadina
Wide ribbons of house-made pasta with Sheltowee mushrooms, heirloom carrots, caramelized onion, porcini broth and a touch of cream $23
 

Cheese

Artisan Cheese Selection
Please ask about tonight’s offering $12
 

Desserts

Carrot Cake
With crushed pineapple, walnuts and cream cheese icing $6
 
Scratch Angel Food Cake
With lemon curd and fresh berries $6

Chocolate Bourbon Praline Cake
With white chocolate bourbon cream $6


Desserts by The Midway Bakery


Shrimp and Grits at the Holly Hill Inn

Shrimp and Grits at the Holly Hill Inn

The Holly Hill Inn BRUNCH

Reservations 11 a.m.-2 p.m. Saturday and Sunday
Three-course menu is $22, with soup or salad, entree and dessert. Menu is subject to change.
 

Please ask your server about our brunch cocktail specials
 

Appetizers  

Appetizers may be added to your three-course lunch for the price indicated.

Country Ham Biscuits
Four silver dollar buttermilk biscuits with aged country ham and scratch-made apple butter $8

Artichoke Fritters
Savory fritters with Lisa’s remoulade $8
 

First Course  

Please choose one

Woodford Salad
Local Salad Days lettuces with orange, shallot and toasted pecans, aged balsamic vinegar and extra-virgin olive oil

Tomato Bisque
With olive oil and herbed croutons

Yogurt, Fruit and Granola Parfait
Fresh fruit with lightly sweetened yogurt and homemade granola
 

Entrées  

Shrimp & Grits
Sauteed shrimp with Louisiana butter sauce, served with Weisenberger Mill cheese grits and fresh vegetables
 
Joyce Farm's Chicken Piccata
Sautéed breast of chicken with lemon caper sauce, crispy potatoes and fresh vegetables
 
Bluegrass Eggs Benedict
Two poached eggs on a toasted English muffin with house-cured Canadian bacon and Hollandaise, served with Weisenberger cheese grits and fresh vegetables

Garden Omelette  
Filled with piperade, sautéed mushrooms and Kenny’s Cheddar cheese, served with Weisenberger cheese grits and fresh vegetables
 
Corned Beef Hash & Eggs
Two eggs any way with Stone Cross Farm corned beef hash, horseradish cream, colcannon and fresh vegetables
 
Steak & Eggs
Beef tips in red wine sauce with two eggs any way, crispy potatoes and fresh vegetables $3 additional

Kentucky Pork Chop Breakfast
Two eggs any way with a pan-fried Stone Cross pork chop, cream gravy, Weisenberger cheese grits, fried apples, crispy potatoes and fresh vegetables $4 additional
 

Dessert

Please choose one

Carrot Cake
With cream cheese frosting
 
Angel Food Cake
With lemon curd and fresh berries
 
Chocolate Bourbon Praline Cake


BEVERAGES

Cocktails, wine and beer available

Iced tea, coffee, soft drinks $2.50
Hot tea, $3
Café au Lait, $2.75
Espresso, $2.50
Cappuccino, $3.25

 


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.