Dinner: Thursday – Saturday, reservations beginning at 5:30 p.m.

Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m.

NEW! Two dine with wine for $75! Click for details!

Lunch and 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.

(thursday - Saturday)

January 2017

Please ask your server about our four-course tasting menu, $45 ($15 additional for beef entree)

Hors d’oeuvres

Country-style Pate en Terrine
Pate of local pork shoulder and duck liver, studded with Maple Leaf Farm’s bourbon-cured duck breast, pistachios and dried cherries, with pickled mustard seed, sweet leek aioli and house crackers $12

Rich Man’s Po-Boy
Three jumbo Gulf prawns, head on, soaked in Tennessee Buttermilk and Crystal hot sauce, rolled in Weisenberger Mill corn meal and pan fried in 100-year-old cast iron. Served on a toasted French bread with celeriac remoulade, shallot pearls and radish sprouts $12

Sheltowee Mushroom Vol-au-Vent
Creamy fricassee of wild and local mushrooms in a tower of golden puff pastry with shaved Parmigiana Reggiano $10

First Courses

Crab Bisque
A blend of light fumet, real crab meat, tomato, onion and a splash of cream, scented with saffron and finished with lumps of fresh crab $10

Beef and Barley Soup
Braised cuts of Hidden Haven beef suspended in a rich broth with barley and winter vegetables $8

Winter Salad
Baby lettuces, citrus fruits, finely shaved fennel, fennel frond, red onion and pomegranate vinaigrette with fresh seeds $8


Danny Jacobs' Bacon-wrapped Rabbit Loin
Carved over cassoulet of rabbit leg, pearl onions and white beans, with red cabbage and apple and finished with sour cherry reduction $28

Kelly’s Atlantic Golden Tilefish
Lightly seasoned and pan seared, swimming in barigoule of Jerusalem artichokes, winter chicories, carrots, new potatoes and garlic, drizzled with Tony’s primo Extra Virgin Olive Oil and fresh lemon $28

Creekstone Bone-in Ribeye
16-ounce cowgirl ribeye seared in duck fat and doused with a sauce of crimini mushrooms, Broadbent country ham, green peppercorns and demi glace, with pomme puree and buttered carrots $42

Winter Squash Gratin
Layers of melted leeks, sliced acorn and butternut squash, garlic cream and Fontina cheese, topped with Kentucky Nut Co. pecans and Pecorino Romano and baked until golden and bubbly $22


Cheese Course

Kentucky Cheese Selection
A selection of four cheeses, Midway Bakery whole wheat monk bread with cranberries, poached pear $10


Shaker Lemon Pie $8
Sweet Potato Buttermilk Pie
Honey Almond Tart $8
Chocolate Mousse Torte $8

Desserts by The Midway Bakery

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 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

Salmon Croquettes
Lightly poached salmon bound with béchamel and herbs, tossed in bread crumbs and pan fried, served with creamy horseradish $12

First Course  

Please choose one

Midwinter Salad
Tangle of local lettuces with fresh citrus, red onion, shaved fennel and pomegranate vinaigrette

House-made Granola and Yogurt
Made with Anson Mills oats

Potato, Leek and Carrot Soup


Please choose one

Chicken Breast Piccata
All natural breast of Joyce Farm chicken, lightly dredged and sautéed with parsley, white wine and capers, finished with butter and served with potatoes and winter vegetables

Shrimp and Grits
Sautéed Gulf shrimp in Louisiana butter sauce with Weisenberger Mill cheese grits and winter vegetables

5-Spice Pork Loin Roast
Pork tenderloin rubbed in a house blend of sweet and savory spices then roasted and topped with pineapple chutney, served with potatoes and winter vegetables

Root Cellar Hash and Poached Eggs
Two poached eggs on crispy griddled hash of potatoes and winter root vegetables topped with hollandaise, served with Weisenberger cheese grits and winter vegetables

Bluegrass Eggs Benedict
Two poached eggs on a toasted English muffin with Kenny’s Fromage Blanc, country ham and Hollandaise, served with Weisenberger cheese grits and winter vegetables

Mushroom Spinach Omelette
Filled with sautéed mushrooms, creamed spinach and Mattingly’s Gouda and served with crispy potatoes and winter vegetables

Kentucky Big Country Ham Breakfast
Two eggs any way with seared country ham steak in redeye gravy, Weisenberger Mill cheese grits, roasted potatoes, fried apples and winter vegetables $4 additional


Please choose one

Chocolate Apricot Bread Pudding with Bourbon Butter Sauce
Sweet Potato Buttermilk Pie
Shaker Lemon Pie

Each available a la mode, $3 additional


Cocktails, wine and beer available

Iced tea, coffee, soft drinks $2
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.