Dinner: Wednesday-Saturday, reservations beginning at 6 p.m.
Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m.

Please note: Holly Hill Inn is sold out Friday, Oct. 26.

Reservations recommended at Open Table. 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 click to email.

Menu is subject to change.

Fall RAcing SEason

Multicourse dinner, $50


Warm Greasy Beans Salad country ham, little potatoes, toasted almonds, preserved lemon, aioli, red-eye vinaigrette, sourdough bread crumbs
Old Louisville Rolled Oysters buttermilk battered, cornmeal coated, pan fried, topped with Kentucky Slaw
Pon Hoss rabbit confit scrapple, Weisenberger Mill cornmeal, Calabrian chilies, pickled mustard seeds, baby mustard greens, radish, carrot, buttermilk dressing


Falling Fruit Salad lightly dressed baby lettuces, Reed Valley apples, pears, chestnuts, celery root, creamy Dijon aioli, topped with a warm slice of Camembert and local honey
Butternut Squash Bisque rich chicken stock, warm spices, cream, garnished with toasted pepitas and ginger pickled veggies


Braised Quail stuffed with smoked sausage and dried figs, dusted and sauteed in brown butter, then simmered in a rich velouté with pearl onions and sour cream, served over a dressing of wild mushrooms and rice
Breast of Veal slow cooked for hours with veal stock and aromatic vegetables, herbed bread-crumb crust, served with potato puree and wilted greens
Jerusalem Artichoke Gratin baked with Capriole goat cheese, garlic confit, caramelized shallots, topped with fried sage, crispy Jerusalem artichoke chips, pineapple chutney
Almond-Crusted Halibut sautéed in olive oil with parsley, capers and lemon, over a ragout of roasted sweet peppers, eggplant, garlic and tomatoes


Happy Jack’s Pumpkin Pie whipped cream
Hindman Settlement School Apple Stack Cake Cobbler pawpaw ice cream, powdered sugar
Petit Fours Chocolate Sorghum Nougat Bar, Pâte de Fruit, Pecan Candy, Chocolate Macaron with Vanilla Buttercream

 Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

Bluegrass Brunch

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


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

Artichoke Fritters
Quartet with Remoulade $8

Smoked Salmon Smorgasbord
Mini hoecakes, benedictine, capers, pickled shallot, deviled eggs  $15

First Course

Local Lettuces
Shaved summer vegetables, herbed buttermilk dressing, little croutons $6

Farm Fresh Fruit Cup
With seasonal fruit and honey lime dressing  $6


All entrées served with freshly baked biscuits and mini 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, sautéed greens, seasonal veggie hash and lemony Hollandaise  $14

Eggs Manhasset
Local poached eggs, 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
Mushroom ragout, Kentucky Gouda and fresh herbs, served with crispy new potatoes  $15

Shrimp and Grits
Tender shrimp, Weisenberger Mill cheese grits, Louisiana butter sauce, served with seasonal vegetables  $16

Stone Cross Farm Pork Chop
Pan-roasted chop with pickled peaches, Weisenberger Mill cheese grits and seasonal vegetables  $16

Hoecake Stack Plate
Piled three high, with whipped sorghum butter, fresh berries, toasted pecans and maple syrup  $12

Country Fried Chicken Breast
Smothered with black pepper gravy and served with grits and seasonal vegetables $16


Chocolate Chunk Bread Pudding with Bourbon Sauce $6
Seasonal Fruit Pie $6
Chocolate Bourbon Pecan Pie $8
Midway Bakery Cake $6

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. Ask about our Kentucky Bourbon List!

Iced tea, coffee, soft drinks $2.50
Hot tea, $3

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.