Hours

Dinner: Days and times vary. Please see special events calendar; click here.
Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m.

Reservations recommended. 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 e-mail her.

Menu is subject to change.
 

Feast of Saint Valentine

Served Feb. 16-17
Seven courses, $75.
(Three-course menu available on selected dates. See below.)

Appetizers

Oysters on the Half Shell
With champagne mignonette $3.50 each

Half Dozen Fried Oysters
With crisp seaweed salad, lemon aioli, and wasabi tobiko $18

Amuse-bouche

Potato Blini
Smoked salmon, crème fraiche, caviar, dill

First

Fried Plantain
with avocado, pickled shrimp, aji amarillo, radish, mayonesa, crispy shallot
or
Fried Plantain
with avocado, fire roasted poblano, jicama slaw, salsa tamarindo, crispy shallot

Second

Scallop Amandine
Seared in brown butter, over creamy cauliflower puree, pan jus, black truffle and gremolata
or
Garden of Eden
Asparagus, artichoke, pearl onions, broccoli, sweet peas, fines herbs, buttered bread crumbs, lemony Hollandaise, white truffle oil

Third

Charred radicchio, arugula, marinated beets, endive, Capriole goat cheese, extra virgin olive oil, balsamic
Or
Bridegroom’s Spanish Onion Soup
Made with rich chicken broth, slowly caramelized onions and sherry, topped with a Kenny’s cheese crouton

Entrées

Prime Loin of Beef
Creekstone Prime Beef rubbed with north African spices, seared and basted in spiced golden butter, carved over ginger and garlic braised collard greens and sticky rice, doused in rich Bordelaise and topped with crispy onions

Silky, Sexy, Black Cod Seduction
Gently simmered with coconut milk, kaffir lime leaf, lemongrass, cardamom and vanilla bean, poured over sticky rice with baby carrots, finished with passion fruit sauce and a salad of fresh mango, scallion and fresh chili

Gondola of Love
Deep fried eggplant “boat” overflowing with aromatic rice, piperade, roasted garlic, and Sheltowee mushroom ragout, with lemon-rosemary tomato confit, drizzled with tahini and pomegranate molasses

Dessert

Dark Chocolate Cake with Winter Fruit
Meyer lemon curd, blood orange confit, grapefruit supreme, Chantilly cream and mint

Oh Honey!
Honey and mascarpone cheesecake, with bourbon soaked figs and walnut praline

Chocolate

A Goodbye Kiss

Valentine's 2018

Served Feb. 16-17
Three courses, $45.

Appetizers

Oysters on the Half Shell
with champagne mignonette  $3.50 each

Half Dozen Fried Oysters
with crisp seaweed salad, lemon aioli, and wasabi tobiko $18

First

Fried Plantain
Avocado, pickled shrimp, aji amarillo, radish, mayonesa, crispy shallot, and jicama slaw
or
Garden of Eden
Asparagus, artichoke, pearl onions, broccoli and sweet peas warmed in butter with fines herbs, in a pool of lemony Hollandaise, topped with bread crumbs and white truffle oil
Or
Radicchio, arugula, marinated beets, endive, Capriole goat cheese, extra virgin olive oil, balsamic
Or
Bridegroom’s Spanish Onion Soup
Made with rich chicken broth and sherry, loaded with caramelized onions, and crowned with a Kenny’s cheese crouton

Entrées

Prime Loin of Beef
Creekstone Prime Beef rubbed with North African spices seared and basted in aromatic golden butter, carved over harissa braised collard greens and sticky rice, doused with rich bordelaise and topped with crispy onions

Silky, Sexy Black Cod Seduction
Gently simmered with coconut milk, lemongrass, kaffir lime leaf, cardamom and vanilla bean, poured over sticky rice with baby carrots, finished with passion fruit sauce and a salad of fresh mango, scallion and fresh chilis

Gondola of Love
Deep fried eggplant “boat” overflowing with aromatic rice, piperade, roasted garlic, and Sheltowee mushroom ragout, with lemon-rosemary tomato confit, drizzled with tahini and pomegranate molasses

Scallops Amandine
Coated in sliced almonds and seared in brown butter, served over creamy cauliflower puree with haricot vert, pan jus, shaved black truffle and gremolata


Dessert

Dark Chocolate Cake with Winter Fruit
Meyer lemon curd, blood orange confit, grapefruit supreme, Chantilly cream and mint

Oh Honey!
Honey and mascarpone cheesecake, with bourbon soaked figs and candied walnuts


Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

Sweetheart Brunch

Served Feb. 17-18, in addition to regular brunch menu.
Three courses, $30 prix fixe.

First course

Bridegroom’s Spanish Onion Soup
With Norwood crouton

Strawberries and Cream
With homemade granola

Entrée

Lobster Omelet
Served with Weisenberger Mill cheese grits and griddled asparagus

Petit Steak and Eggs
Cooked your way with crispy potatoes and griddled asparagus

True Love’s Full Breakfast
Fluffy Buttermilk Pancakes with real Maple Syrup, crispy Stone Cross Farm bacon, and two eggs your way

Dessert

Honey Mascarpone Cheesecake

Dark Chocolate Cake with Winter Fruit

 

Holly Hill Inn Brunch

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

Appetizers

Country Ham Biscuits
Quartet $6

Artichoke Fritters
Quartet with Remoulade $6

Baked Baby Brie
Toasted nuts and fruit compote $12

Smoked Salmon Smorgasbord
Baby hoecakes, herbed cream cheese, capers, pickled shallot, egg salad $15

First Course

Local Lettuces
Sorghum Vinaigrette, toasted pecans, sliced oranges, crumbled goat cheese $8

Honeyed Yogurt and Fruit Parfait
Homemade granola $6

Entrées

Bluegrass Benedict
Local poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise  $15

Crispy Weisenberger Mill Cheese Grit Cake
Local poached eggs, creamed spinach, seasonal veggie hash and lemony Hollandaise $13

Eggs Manhasset
Local poached eggs over smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise $15

Eggs Baltimore
Poached eggs on crispy lump crab cake with lemony Hollandaise $15

Stone Cross Farm Sausage Omelet
Kenny’s white Cheddar, caramelized onions and roasted peppers $13

Sheltowee Mushroom Omelet
Caramelized onions, Capriole goat cheese and tarragon $13

Stone Cross Farm Ham Steak Breakfast
Two eggs any way, redeye gravy and two sides $18

Shrimp and Grits
Tender shrimp, Weisenberger Mill white Cheddar grits and Louisiana butter sauce $15

Stone Cross Farm Pork Chop
Bourbon mustard cream, two sides $15

Chicken and Hoecakes
Crispy strips of chicken over Weisenberger Mill hoecakes with bourbon-scented hickory nut syrup $13

All entrees served with freshly baked biscuits and baby scones from our own Midway Bakery and choice of crispy new potatoes, seasonal vegetable, fried apples, greens and black-eye peas or Weisenberger Mill cheese grits.

Desserts

Chocolate Chunk Bread Pudding with Bourbon Sauce $5
Carrot Cake with Cream Cheese Icing $5
Sour Cream Apple Pie $5
Chocolate Bourbon Pecan Pie $6

Ouita’s Whippersnappers

Served with fresh fruit cup or vegetable of the day or carrot and celery sticks,
and ice cream and Midway Bakery cookie for dessert. $10

Fried Chicken Fingers with honey mustard
Willa’s Favorite Cheese Quesadilla
Peanut Butter and Jelly Sandwich on Wallace Station whole-wheat bread

 

BEVERAGES

Cocktails, wine and beer available

Iced tea, coffee, soft drinks $2
Hot tea, $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.