Hours

Note: Menu below is served through Friday, March 22. On March 23, the Holly Hill Inn serves a Spanish Wine Dinner, with tapas menu by Chef Tyler McNabb and Rioja and Tempranillo pairings. Please click here for menu details.

Dinner:
Wednesday-Saturday, reservations beginning at 5:30 p.m.
Classic Bluegrass Brunch: Saturday and Sunday, 11 a.m.-2 p.m.

Reservations recommended at Open Table. For more information, please call Christa at (859) 846-4732 or click to email.

Menu is subject to change.
 

DINNER

Four-course meal (choose first course, soup or salad, entrée and dessert) $50

First Course

Green Papaya Salad Tossed with Kentucky freshwater prawns, lemongrass vinaigrette, lime juice, mint, peanuts, Thai basil, shredded romaine and cabbage

Two Shakes Lamb Spiedini Hand formed “meatballs” of ground Kentucky lamb and pork blended with fennel, red chili flake and savoy cabbage, roasted and served over a cannellini bean puree with gremolata

Butternut Squash Arancini Fried risotto balls made with arborio rice, butternut squash puree and white Cheddar cheese, served over Kentucky Bibb lettuce with shaved red onion and four-herb vinaigrette

Second

Woodford Salad Local lettuces tossed with candied nuts, goat cheese and sorghum vinaigrette

Cream of Cauliflower Soup Topped with buttered croutons and caviar


Entrée

Boneless Duck Roulade Joyce Farms’ tender duckling deboned and stuffed with dirty rice, tied and roasted, glazed with bourbon and sorghum and served with roasted root vegetables with savory granola

Steak Diane Medallions of beef tenderloin sauteed with shallot, mushrooms and thyme then flambéed with brandy and finished with cream, served with roasted marble potatoes and root vegetables

Blackened Red Snapper Dusted in Cajun seasoning, seared in cast iron and oven roasted, served over green rice with shrimp in a Louisiana butter sauce

Eggplant Lasagna Ragout of roasted eggplant, bell peppers, celery, onion and garlic, layered with spinach, egg enriched bechamel and pasta sheets, baked with Parmigiana Reggiano and fresh bread crumbs


Dessert

Boca Negra with Bourbon Sauce and Cherries

Peach-Almond Crisp with Whipped Cream


Bluegrass Benedict

Bluegrass Benedict

Bluegrass Brunch 2019

Three courses, $25 (choose from first course, entrée and dessert), or a la carte

Appetizers

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

Artichoke Fritters Four crispy fritters served with spicy remoulade $8

Smoked Salmon Schmear Smoked salmon-cream cheese spread served with everything crackers, capers, red onion and fresh lemon $10

First Course

Romaine Salad Crisp romaine, Dijon vinaigrette, garlic croutons, red onion, chopped herbs, crisp bacon and grated Parmesan $6

Fruit and Yogurt Cup Yogurt, homemade granola, tropical fruit and blackberry coulis $6

Entrées

All entrees served with freshly baked biscuits and mini scones from our own Midway Bakery

Bluegrass Benedict Two poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise, with crispy new potatoes $16

Eggs Manhasset Two poached eggs, smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $16

Stone Cross Farm Sausage Omelette Local eggs filled with breakfast sausage, white Cheddar, caramelized onions and roasted peppers, served with crispy new potatoes $15

Sheltowee Farm Mushroom Omelette Local eggs filled with roasted shiitake and oyster mushrooms, Capriole goat cheese and tarragon, served with crispy new potatoes $14

Steak and Eggs Petite strip steak, pan seared and served with two eggs any way, Weisenberger Mill cheese grits and green bean almandine
$20 a la carte or $5 add’l with prix fixe

Trout Meuniere Sauteed in brown butter with parsley, lemon and capers, served with green bean amandine and Weisenberger Mill cheese grits $16

Bourbon Brined Boneless Pork Chop Rubbed with sweet and savory spices, roasted with bourbon fried apples, Weisenberger Mill cheese grits and green bean amandine $18

Desserts

Chocolate Bread Pudding with Bourbon Sauce $6

Midway Bakery Carrot Cake $6

Almond-Peach Crisps $6
 

Ouita’s Whippersnappers

Children’s favorites served with fresh fruit or vegetable of the day, ice cream and Midway Bakery cookie for dessert. $10

Chicken Fingers with honey mustard
Willa’s Favorite Cheese Quesadilla
Scrambled Egg, Ham Biscuit and Grits

Beverages

Soft Drinks, Iced Tea, Coffee, $2.50

Hot Tea, $3.00


Desserts created by The Midway Bakery. Visit The Midway Bakery, open daily, 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.