Dinner: Wednesday – Saturday, reservations beginning at 5:30 p.m.
Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m. (please see Holiday Luncheon 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.

Menu is subject to change.

Autumn in Kentucky

Menu available a la carte or prix fixe, three courses $45  /  Dinner menu served Wednesday-Saturday

Hors d'oeuvre

Country Ham Biscuits
Four silver dollar biscuits with thinly sliced ham and apple butter   $8

Pumpkin Beignets
Served with banana pepper mustard and pepper jelly   $8

Pumpernickel, sourdough, house crackers, potted cheese, green tomato chowchow, roasted red pepper spread, Swiss chard tahini,
pickled butterbeans, whipped butter, sea salt   $12



Root Vegetable Salad
Pickled baby beets, celeraic remoulade, honey mustard glazed carrots, Jerusalem artichoke chips, roasted turnip, shaved radish, local greens,
Dijon vinaigrette

Pan-seared Lox
Weisenberger Johnny cake, house-made horsey mayo, fried capers, pea shoots and arugula

Massaged Kale Salad
Toasted walnuts, tomato jam, bleu cheese dressing, rye croutons

Creamy Clam Chowder
Littleneck clams, Broadbent bacon potato puree, white wine, cream, fresh thyme, crispy potato sticks and green rouille



Rivercrest Rabbit
Carved bacon-wrapped saddle, braised leg, Dijon sauce, creamed mushrooms and barley, sweet and sour red cabbage, legume mélange

Eileen's Ky Lamb
Local lamb chops with BBQ jus, grits soufflé, assorted pickles and creamed kale

North Carolina Rainbow Trout
Stuffed with shrimp, green bell peppers, onion, celery, lemon herbs, served with buttered tournéed potatoes, wilted greens
and Kentucky spoonfish caviar butter sauce

Creekstone NY Strip Steak
Smoked tomato Béarnaise sauce, creamed kale and local potatoes pan-fried in duck fat

Wild Rice and Sorghum Pilau
Butternut squash, shiitake and oyster mushrooms, purple hull pink-eyed cowpeas, Mississippi silver cowpeas, Vish's okra Chaat


Hot Fudge Cast Iron Brownie Cake
With hazelnut ice cream

Pig Pickin' 'Nana Puddin' Cake
Bourbon butterscotch pudding, fresh banana, caramelized banana, butter-toasted pound cake, whipped cream, bourbon butter drizzle
and a Luxardo cherry on top

Caramel Apple Doughnut
Fried to order, served with apple compote, warm caramel and a dusting of cinnamon sugar

Kentucky Artisan Cheese Plate
Three cheeses, monk's bread, sugared nuts, fresh and preserved fruits

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 Holiday Luncheon

Reservations 11 a.m.-2 p.m. Nov. 29 through Dec. 30
Three-course menu is $22, with soup or salad, entreé and dessert. Menu is subject to change.

Please ask your server about our brunch cocktail specials


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

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

Lisa’s Famous Deviled Eggs
Half a dozen $8

Baked Brie
With salted caramel, candied nuts and crackers $12


First Course  

Please choose one

Warm Wishes Salad
Local lettuces, with fresh fennel, shaved endive, red onion, pomegranate seeds, fresh grapefruit segments and honey-orange vinaigrette

Curried Squash Bisque
Made with rich chicken broth, simmered for hours with warm spices and topped with chutney and yogurt

Cranberry Ambrosia
Fresh cranberry, crushed pineapple and celery bound in a cranberry orange gelée and garnished with crème fraiche, candied orange and pea shoots



Please choose one

Pan Fried Pork Chop
 6oz bone-in Stonecross pork chop dusted and fried in cast iron with spicy mustard, fried apples, old fashioned whipped potatoes, and haricot vert

Herbed Lemon Salmon
Baked with herbs and lemon, served over apple and rosemary purée, with haricot vert, chive oil and creamy horseradish

Oven Roasted Quail
Filled with melting leeks and greens, served with old fashioned whipped potatoes, haricot vert and poached pear

Lump Crab Cakes
Two no-filler crab cakes, hand breaded and pan fried, served over a warm spinach tossed in honey Dijon vinaigrette with shaved radish, pickled shallots and Lisa’s Remoulade

Chestnut Gnocchi
 Broiled in cream with fresh thyme and nutmeg, with roasted and glazed chestnuts, haricot vert and persimmon chutney



Please choose one

Cinnamon Streusel Coffee Cake

Kentucky Jam Cake with Caramel Icing

Lemon Polenta Cake with Chocolate Ganache



Cocktails, wine and beer available

Iced tea, coffee, soft drinks $2
Hot tea, $3
Spiced Christmas Punch $3


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.