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.

Bluegrass Spring Band

All items a la carte   /  Dinner menu served Wednesday-Saturday

Starters

Cappellacci  (little hat)
Handmade pasta filled with Kenny’s Fromage Blanc with carrot ginger puree, Maggie’s baby beets, Parmesan and butter $13

Royal Red Shrimp Kentucky Pil Pil
Kelly’s ultrafresh royal red shrimp, spiced and sorghum-spiked butter, bourbon-smoked paprika, Woodford Rye, Sherry, fresh orange juice and lots of herbs, sizzling in a baby cast iron skillet $15
 
Bluegrass Rainbow Roll

North Carolina rainbow trout smoked in house, Anson Mill’s China black rice, Lisa’s benedictine, fresh cucumber, ginger-pickled carrot flowers, Bourbon Barrel double-fermented Kentucky Soy sauce and toasted benne seeds $12

Breakfast for Supper
Country pate with cured duck breast, Sheltowee Farm pickled quail egg, sorghum-oat-currant toast, rhubarb jam bourbon mustard $15
 

Second course

Maggie's Midway Salad
Salad Days tender baby lettuces, fresh strawberries, Capriole goat cheese, Kentucky wild seedling candied pecans, lemon vinaigrette $10

Woodford County Baby Lettuces
Baby greens, cucumber, radish, red onion and crispy spiced chick peas with creamy tahini dressing $10

Green Goddess Spring Bisque
Light broth thickened with potato, pureed with roasted garlic, wild garlic, parsley, chives and baby greens, with crème fraiche and baby croutons $7
 

Entrée

Spring Bagna Cauda
Harukei turnip, baby carrot, radish, celery, asparagus, sugar snap peas, endive and potato steamed with Abra’s warm bagna cauda drizzle, and a sprinkling of toasted bulgur $18
Vegan option available with preserved lemon and olive tapenade

Poulet Rouge au Vin Blanc
Joyce Farm’s Poulet Rouge Fermier, marinated and slow cooked in Riesling, chicken mousseline-filled morel mushrooms, Sheltowee oyster mushrooms, rich chicken broth and Sea Island red peas $26

Eileen’s Kentucky Lamb Shank Navarin
Marinated and slow cooked in Pinot Noir, cheeky lamb sauce, turned potatoes and carrots, snap peas and fiddlehead ferns $28

Kelly’s Fresh Fish
Pan seared with lemon and extra-virgin olive oil, fiddlehead ferns, spring onion, green garlic, orange supremes and nicoise olives, with crispy fingerling potato, yogurt and sumac $28

Wagyu Coulotte Steak
With smoky grilled potatoes, Sheltowee shiitake mushrooms, carrots and cipollini onions, local arugula and herb salad, and Holly Hill Inn’s WOW WOW steak sauce $32
 

Cheese

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

Desserts

Bourbon Chocolate Praline Cake
With dark chocolate drizzle and Chantilly cream $8

Meyer Lemon Cornmeal Cake
With sugar glaze and strawberry ice cream (gluten free) $8

Zaluski Family Baklava
With Kentucky pecans and local honey, on a cloud of mascarpone $8


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

Bourbon Chocolate Praline Cake
With dark chocolate drizzle and Chantilly cream $8

Meyer Lemon Cornmeal Cake
With sugar glaze and strawberry ice cream (gluten free) $8

Zaluski Family Baklava
With Kentucky pecans and local honey, on a cloud of mascarpone $8


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.