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 Early Summer

Menu available a la carte or prix fixe, four courses $40, six courses $60  /  Dinner menu served Wednesday-Saturday

Starters

Summer Squash Tian
Layers of zucchini and yellow squash with Ricotta salata, oven-roasted Sherried tomatoes, garden basil, Parmesan and balsamic reduction  $12

Assiette de Salades
French lentil salad, mélange of local beans and potatoes in aioli, marinated local beets, roasted red peppers and house-dilled pickles  $12

Gnocchi Primavera
Tender potato pillows with Happy Place fava beans, sweet peas, prosciutto and Sheltowee mushrooms served on a purée of sweet peas with garden herbs  $12

 

Second course

Bistro Salad
Local greens dressed with red wine vinegar, mustard and olive oil, red-wine poached egg, fried shallot  $10

Soup au Pistou
Fresh garden vegetables simmered with white beans and tomato in rich chicken broth, finished with basil pistou  $8
 

Entrée

Spring Bagna Cauda
Brimming summer basket of local vegetables steamed and served with Abra's warm bagna cauda drizzle and a sprinkling of bulgur salad  $20
Vegan option available with preserved lemon and olive tapenade

Pan-roasted Chicken
Joyce Farms all-natural heritage chicken cooked to order with tomatoes, onion, garlic and herbs in extra-virgin olive oil and white wine, served with Happy Jack's roasted new potatoes and garden vegetables  $33

Stone Cross Farm Pork Chop
With bourbon and Reed Valley peaches, braised candy onions and fallen spoonbread soufflé  $26

Pan-seared Barrelfish
Filet served in a sauce of clams, mussels, Niçoise olives, capers and anchovies, with buttered new potatoes  $28

Bone-in Ribeye
14 oz. bone-in ribeye rubbed with herbes de Provence, seared in a cast iron skilled with duck fat and butter, carved and topped with charred garlic scape pesto, served with roasted vegetables and potato puree  $45 ($20 additional if included in prix fixe dinner)
 

Cheese

Artisan Cheese Selection
Ask your server about tonight’s selection.  Served with house-made rye cracker  $12 (may replace a starter on four-course prix fixe menu)
 

Desserts

Bourbon Chocolate Pecan Pie
With Chantilly cream  $8

Reed Valley Orchard Lodi Apple Tart
Baked in a free-form crust made with Kenny's Cheddar and finished with créme fraiche and honey  $10

Blancmange
With local berries, mint and basil  $8


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 Weekend 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

Sweet Pea Soup
Velvety smooth puree of sweet peas and rich chicken broth, with a hint of cream, finished with crème fraîche, pea shoots and fresh mint

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

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 Pie

Pineapple Upside Down Cake

Georgia Peach and Local Blueberry Cobbler


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.