SPRING BEAUTY

They start to appear around the end of February. By the time March is over, our entire front lawn is covered with a soft blanket of the palest pink blooms. When the spring beauties reach their peak, we know it’s truly time to roll out the spring menu. And here it is — spring lamb, spring vegetable nage, a salad that bows to the whims of the garden.

Scroll down for all the details. Menus are below.

[And Jackie says select bottles of wine are half off every Wednesday & Thursday!]

Dear Guest — if your party is larger than six, please email Jackie or call 859-846-4732 so we may assist you in making a reservation.

Please note that we have dining rooms both upstairs and downstairs and let us know at the time of booking whether anyone in your party has mobility issues so accommodations may be made.

If there is no availability online for your desired date, give Jackie a call at (859)846-4732. We may be able to squeeze you in!

Interested in a private event?
Our Fasig-Tipton venues are available for private parties. Meet our Holly Hill Events team!

  • wednesday-saturday, 6p-9p

    TO SHARE AND INDULGE
    YELLOWFIN TUNA TARTARE Kentucky spoonbill caviar, tapioca cracker $21
    TEMPURA CALAMARI radish greens, snap peas, capers, sorrel mayo $16 DUNCAN’S TART FLAMBÈ fresh flatbread, oyster mushrooms, Gruyère, onion, Benton’s bacon, crème fraîche $14

    FIRST
    DUCK BREAST PASTRAMI duck fat potato rösti, crème fraîche, dill, mustard apples
    FROMAGE BLANC RAVIOLI fresh pasta, Kenny’s Farmhouse cheese, Holly Hill preboggion, sauce of egg yolk, Italian cheddar, black pepper, lardons

    SECOND
    HOLLY HILL GARDEN SALAD changes by the day

    ENTRÉE
    GRILLED BARRAMUNDI Jerusalem artichokes Barigoule, lemon confit, beurre Nantais, trout roe
    RICKETT’S FARM ROAST LEG OF LAMB mint sauce, spoonbread soufflé with chèvre and chive, carrots glacé
    SPRING VEGETABLE NAGE curried sunchoke soubise, green and white asparagus, Himalayan morels, leeks, hazelnut, spiced butter, Missimati rice, buttermilk raita
    BERRY BEEF DRY-AGED BONE-IN RIBEYE seared in cast iron with duck fat, triple-cooked “chips”, Béarnaise ($45 add’l for single, or $20 add’l if carved for two to share)

    DESSERT
    LEMON MESS meringue, lemon curd, whipped cream, candied orange, almond shortbread
    MILK CHOCOLATE TART cherry ice cream
    prix fixe $75 | subject to availability and change | dietary accommodations are always an option. if possible, please let us know at time of booking

  • saturday & sunday, 11a-2p | prix fixe $38

    TO SHARE AND INDULGE
    COUNTRY HAM BISCUITS quartet of Midway Bakery baby biscuits with shaved country ham and house-made apple butter $12
    CHEESE & ONION CROQUETTES with horseradish aioli $12

    FIRST COURSES
    ENDIVE SALAD radicchio, arugula, aged cheddar, pickled shallot, poached apple, balsamic vinaigrette
    FRESH FRUIT PLATE pineapple, kiwi, mango, banana, passionfruit curd, toasted coconut
    STEEL-CUT OATMEAL made with whole milk, butter and sorghum

    ENTRÉES
    MUSHROOM QUICHE flaky pastry, roasted lion’s mane and oyster mushrooms and Gruyère, with Weisenberger cheese grits and sautéed greens
    BLUEGRASS BENEDICT scratch-made English muffin, poached eggs, pimento cheese, shaved country ham, Hollandaise, crispy potatoes, sautéed spinach
    CHEESE OMELETTE fromage blanc and fines herbes, with Weisenberger cheese grits and sautéed greens
    CRAB & SHRIMP CREPES tender crepes filled with lump crab and sweet shrimp, topped with Mornay, with Weisenberger cheese grits and sautéed greens
    BOURBON BARREL BEEF SIRLOIN bbq beef jus, Weisenberger cheese grits, sautéed greens, tobacco onions

    DESSERT
    CHOCOLATE BOURBON PECAN PIE
    BUTTERMILK CHESS PIE
    COCONUT CREAM PIE

    dietary accommodations are always an option, if possible please let us know at time of booking | children’s menu available

  • wednesday-friday, 11a-2p, beginning April 3 | prix fixe $30

    TO SHARE AND INDULGE
    COUNTRY HAM BISCUITS quartet of Midway Bakery baby biscuits with shaved country ham and house-made apple butter $12
    CHEESE & ONION CROQUETTES with horseradish aioli $12
    SEAFOOD SMORGASBORD smoked salmon, sourdough toast, dill and scallion cream cheese, egg salad with trout roe, pickled shrimp

    FIRST COURSES
    GARDEN SALAD Holly Hill garden greens and herbs, vinaigrette
    JERUSALEM ARTICHOKE BISQUE sunchokes from our garden puréed with chicken stock, spring onion and cream, finished with spring pistou and crispy sunchoke chips

    ENTRÉES
    MUSHROOM QUICHE flaky pastry, roasted oyster mushrooms and cheese, with Weisenberger cheese grits and grilled asparagus
    JUMBO CRAB CAKE bound with Béchamel, pan-fried and topped with Béarnaise, served with Weisenberger cheese grits and grilled asparagus
    SPICED LAMB SHOULDER seasoned with Indian spices, served in a flavorful tomato sauce with Weisenberger cheese grits, sautéed green and turmeric tobacco onions

    A LA CARTE DESSERT $6
    CHOCOLATE BOURBON PECAN PIE
    BUTTERMILK CHESS PIE COCONUT CREAM PIE

    dietary accommodations are always an option, if possible please let us know at time of booking | children’s menu available