Hours

Dinner: Wednesday – 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.

Kentucky Spring

Menu available prix fixe or a la carte   /  Dinner menu served Wednesday-Saturday

Starters

Pork Rillettes Cappellacci
Little hats of handmade pasta filled with rillettes made of Travis Hood's Red Wattle pork, served with rich barbecue ham jus, poke greens, Parmigiano-Reggiano and lemon thyme

Mushrooms and Cream
Sheltowee mushrooms and wild morel mushrooms pan roasted with garlic and shallot, served with cream of porcini, rye croutons and lots of fresh herbs
 
Escargot a la Burgundy
Tender sautéed snails over green garlic custard, drowned in lemon butter with baby greens, chive blossoms and herbs, served with crusty bread
 

Second course

Maggie's Midway Salad
Salad Days tender baby lettuces, fresh strawberries, Capriole goat cheese, Kentucky wild seedling candied pecans, lemon vinaigrette

Lisa's Asparagus Bisque
Rich purée made with Woodford County asparagus and finished with asparagus tips and a touch of cream
 

Entrée

Spring Bagna Cauda
Hakurei turnip, baby carrot, radish, celery, asparagus, snap peas, fava beans, kohlrabi, baby bok choy and potato steamed with Abra’s warm bagna cauda drizzle, and a sprinkling of toasted bulgur
Vegan option available with preserved lemon and olive tapenade

Fried Chicken with Creamy Red-Eye Gravy
Joyce Farms young heritage chicken marinated in buttermilk and pan fried with cornbread dressing and local vegetables

Eileen's Kentucky Leg of Lamb
Marinated in garden lavender and fresh ground pepper, grilled then roasted, served over fallen spoonbread, finished with pan drippings, fresh herbs and olive oil, served with local vegetables

Butterflied Rainbow Trout
Fresh trout filets broiled with smoked paprika butter and lemon juice, smothered with crawfish and served with Jefferson Red Rice pilau and local vegetables

Creekstone Farms New York Strip
14-oz. steak pan seared and served with olive oil-braised new potatoes, grape tomato bourbon bombs, local vegetables and chorizo cream

Cheese

Artisan Cheese Selection
Please ask about tonight’s offering
 

Desserts

Bourbon Chocolate Torte
With dark chocolate drizzle and Chantilly cream

Meyer Lemon Cornmeal Cake
With sugar glaze and strawberry ice cream (gluten free)

Zaluski Family Baklava
With Kentucky pecans and local honey, on a cloud of Mascarpone


Desserts by The Midway Bakery


Bluegrass Eggs Benedict at the Holly Hill Inn

Bluegrass Eggs Benedict 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

Classic Shrimp Cocktail
Five Gulf shrimp poached with herbs and spices, served with our zesty cocktail sauce and fresh lemon $10
 

First Course  

Please choose one

Maggie's Midway Salad
Salad Days’ baby lettuces, fresh berries, Capriole goat cheese, candied walnuts, sorghum vinaigrette

Asparagus Bisque
Creamy soup made with rich chicken stock and finished with a touch of cream and asparagus tips

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

Entrées  

Broiled Trout with Smoked Paprika Butter and Crayfish
Fillet of trout broiled with smoked paprika butter and fresh lemon juice, topped with crayfish and Carolina Gold rice pilau and served with spring vegetables
 
Fried Quail with Creamy Redeye Gravy
Marinated in buttermilk and pan-fried, served with creamy redeye gravy, Weisenberger cheese grits and spring vegetables
 
Bluegrass Eggs Benedict
Two poached eggs on a toasted English muffin with country ham and Hollandaise, served with new potatoes and spring vegetables

Garden Omelette  
Filled with fresh morels, sugar snap peas and Kenny’s Cheddar cheese, served with new potatoes and spring vegetables
 
Eggs Manhasset
Two poached eggs on a toasted English muffin with smoked salmon and Hollandaise, served with new potatoes and spring vegetables
 
Eileen's KyLamb Barbecue
Smoked shoulder of lamb, carved and served with Lisa’s barbecue mop, Weisenberger cheese grits and spring vegetables
 

Dessert

Please choose one

Chocolate Bourbon Pecan

Meyer Lemon Cornmeal Cake

Blackberry Rhubarb Crisp


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.