Dinner: 5:30-10 p.m. Wednesday through Saturday (Note: closed Wednesday, June 13, for renovations.)
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 donna@hollyhillinn.com.

Menu is subject to change.

Holly Hill Inn Dinner

Four courses, $50

Featured Appetizer

Alaskan King Crab Legs
Chili-rubbed king crab legs smoked in-house served hot with garlic butter or chilled with fresh cocktail sauce and lemon
Half-pound $30/Full pound $55

Susanna's Parker House Rolls

Served hot out of the oven with zucchini marmalade, assorted pickles, ham salad, hot mustard

First Course

Local Lettuces
Creamy herb dressing, green onion, radish and shaved fennel, croutons, pea shoots

Sorrel Soup
Made with rich chicken stock and butter, garnished with crispy potato chips, crème fraîche and smoked salmon


Hawaiian Blue Marlin
Marinated in lemon and rosemary and pan-seared, with smashed and fried new potatoes tossed with garlic and capers and sauce of port, sherry vinegar and butter

Prime Beef Ribeye Delmonico ($15 additional)
Boneless 16-oz. steak, rubbed with herbed salt and seared in cast iron and served with creamed greens, crispy potatoes and Bordelaise sauce
Add Alaskan king crab legs for an additional $25 per half-pound

Kentucky Lamb Steak
Ten oz. steak cut from leg of lamb, marinated in mint, parsley, cilantro, orange and olive oil and quickly grilled and carved, served over white bean and green onion pistou with greens braised in lamb jus and red wine, sprinkled with crunchy gremolata

Roasted Cauliflower Steak
Roasted ‘til crispy and tender in spiced butter and served over aromatic carrot purée with massaged kale, red onion marmalade and roasted pistachio Dukkah

 Chili Rubbed Alaskan King Crab Legs ($20 additional; half-pound serving $10 additional)
Smoked and served with garlic butter and lemon, Shelley’s Woodford County asparagus and crispy potatoes


Hazelnut, Strawberry and White Chocolate Napoleon
Layers of hazelnut dacquoise, homemade strawberry jam, white chocolate mousse, topped with a crown of fresh strawberries

Dark Chocolate Tart with Orange Glaze and Toasted Almonds
Chocolate crust filled with chocolate ganache and topped with orange glaze and toasted almonds

Warm Olive Oil Cake
Tart cherry compote, crème fraîche ice cream, Kentucky Colonel mint

 Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

Bluegrass Brunch

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


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

Artichoke Fritters
Quartet with Remoulade $8

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 $6

Honeyed Yogurt and Fruit Parfait
With seasonal fruit and homemade granola $6


All entrées served with freshly baked biscuits and baby 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, creamed spinach, seasonal veggie hash and lemony Hollandaise $14

Eggs Manhasset
Local poached eggs over 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
Caramelized onions, Capriole goat cheese and tarragon, served with crispy new potatoes $15

Shrimp and Grits
Tender shrimp, Weisenberger Mill white Cheddar grits and Louisiana butter sauce, served with seasonal vegetable $16

Stone Cross Farm Pork Chop
Pan-roasted chop with bourbon barbecue sauce, Weisenberger Mill cheese grits and fried apples $16

Hickory Hoecake Stack
Piled three high, with whipped sorghum butter, fresh berries, toasted hickory nuts and hickory nut syrup $12

Chicken Salad Plate
Made with green grapes and toasted almonds, served on a bed of local lettuces with seasonal fruit and vegetable garnishes and lemon poppy seed vinaigrette $15


Chocolate Chunk Bread Pudding with Bourbon Sauce $6
Kentucky Bourbon Butter Cake $8
Sour Cream Apple Pie $6
Chocolate Bourbon Pecan Pie $8

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

Iced tea, coffee, soft drinks $2
Hot tea, $3

Some 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.