Dinner: Wednesday-Saturday, reservations beginning at 6 p.m.
Brunch hours: Saturday and Sunday, reservations 11 a.m.-2 p.m.

Reservations recommended at Open Table. 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 click to email.

Menu is subject to change.

Fall in the bluegrass

Multicourse dinner, $50

Hors d’oeuvres

Bluegrass Smorgasbord country ham biscuits with apple butter, Benedictine with homemade crackers and local radishes, Cheddar cheese wafers with toasted pecans, pickled banana peppers and beets, and benne seed wafers $5 per person


Stuffed Mushrooms local shiitakes filled with Home Place ground veal, Parmesan, fresh bread crumbs, garlic and herbs, served with veal demi-glace, fresh lemon and parsley
Salads Assiete local potatoes and green beans in aioli, french lentils en vinaigrette, celeriac remoulade, and marinated mushrooms


Autumn Greens Local lettuces, baby mustards, micro-greens, tossed with sorghum vinaigrette, pickled red onions, goat cheese and toasted almonds
Butternut Squash Bisque rich chicken broth, simmered with warm spices and topped with chili oil and toasted pepitas


Braised Quail duet of stuffed birds with dried fruit and smoked sausage, dusted in flour and seared in brown butter then simmered with a veloute, served over wild rice pilaf with green bean almandine
Fall Vegetable Platter mixed roasted vegetables from Three Springs Farm, over a Gruyere and Parmesan mornay, with a red wine agrodolce
Steamed Halibut served over two cabbage rolls stuffed with smoked mussels, shrimp, roasted mushrooms, fresh basil and spinach, with a lemon-garlic beurre blanc
8 oz. Filet Mignon seared in duck fat, sauced with Béarnaise and served with haricot vert and a baked potato loaded with white Cheddar, crispy bacon, butter, sour cream and green onion $10 additional


Boca Negra white chocolate ganache and port reduction
Hindman Settlement School’s Apple Stack Cake Cobbler bourbon-vanilla créme anglaise

 Bluegrass Eggs Benedict

Bluegrass Eggs Benedict

Bluegrass Brunch

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


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

Artichoke Fritters quartet with Remoulade $8

Smoked Salmon Smorgasbord mini hoecakes, benedictine, capers, pickled shallot, deviled eggs  $15

First Course

Woodford Salad lettuces tossed with sorghum vinaigrette, red onion, toasted pecans, Capriole goat cheese and Reed Valley apples $6

Butternut Squash Bisque with a touch of cream and toasted pepitas   $6


All entrées 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

Fall Vegetable Hash and Eggs butternut squash, bell peppers, onions, garlic, and potatoes piled high and topped with two poached eggs and hollandaise $13

Eggs Manhasset two poached eggs, smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $15

Eggs Baltimore two poached eggs on lump crab cakes with lemony Hollandaise, served with seasonal vegetables $16

Stone Cross Farm Sausage Omelet local eggs filled with white Cheddar, caramelized onions and roasted peppers, served with crispy new potatoes $15

Sheltowee Mushroom Omelet local eggs filled with roasted mushrooms, Capriole goat cheese and fresh herbs, served with crispy new potatoes $15

Trout Amandine crusted with sliced almonds and seared in brown butter with a sauce of lemon, capers, and parsley, served with Weisenberger Mill cheese grits and seasonal vegetables $16

Stone Cross Farm’s Pork Chop Dijonnaise with bourbon-mustard cream sauce and pickled onions, Weisenberger Mill cheese grits and seasonal vegetables $16

Zim’s Gingerbread Pancakes piled three high, with sorghum-apple compote, whipped cream and toasted pecans $12

Smothered Chicken Crepes delicate crepes filled with roasted chicken and mushrooms in a creamy velouté, served with Weisenberger Mill cheese grits and seasonal vegetables $16


Chocolate Chunk Bread Pudding with Bourbon Sauce $6
Cranberry Streusel Pie $6
Chocolate Bourbon Pecan Pie $8
Midway Bakery Carrot Cake $6

Ouita’s Whippersnappers

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


Cocktails, wine and beer available. Ask about our Kentucky Bourbon List!

Iced tea, coffee, soft drinks $2.50
Hot tea, $3

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.