The FlavorS of Sunshine

Sweet sugar snap peas are on the plate, along with baby carrots, spring vegetable farinata, and a salad that bows to the whims of the garden. Did we mention strawberries?! Say yes to Stepping Stone Strawberry Cheesecake, made with Kenny’s fromage blanc. And by exclusive arrangement with Joyce Kinder and The Old Fish House, we’re featuring their artisanally-cured Malossol Reserve Paddlefish caviar as an optional appetizer.

Scroll down for all the details. Menus are below.

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
    PICKLED SHRIMP COCKTAIL remoulade,  cocktail sauce and lemon $16
    ‍MALOSSOL RESERVE KENTUCKY CAVIAR 1/2 oz. of hand-harvested paddlefish caviar, with toasted milk bread, boiled egg and sauce Gribiche $25 RELISH TRAY pimento cheese, Benedictine, baby carrots, celery, breakfast radish, little pickles and crackers

    FIRST
    SMOKED LAGUNA BLANCA SALMON potato gnocchi, sweet peas, chive blossom, crème fraîche, mint, lemon, vibrant herb oil
    CONFIT MARKSBURY FARM PORK BELLY ‍ pan-seared and served with baby carrot, fennel, hakurei turnip, sauce Robert ‍ROUGH DRAFT FARM BEET CARPACCIO shallot, toum, spiced seed cracker, olive oil, cracked pepper

    SECOND
    GARDEN SALAD mixed lettuces, spiced pecans, Capriole goat cheese, rhubarb vinaigrette

    ENTRÉE
    ATLANTIC STRIPED BASS on a bed of garden greens wilted with young garlic, served with persillade-crusted artichokes and lemony ramp butter
    EGGLESTON FARM CHICKEN FRICASSEE in rich velouté with fava beans, tarragon, mushrooms and cream
    SPRING ONION FARINATA topped with herbed ricotta, spiced carrot purée, oyster mushrooms sautéed with morels and garden greens, pickled carrots
    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
    STEPPING STONE STRAWBERRY CHEESECAKE made with Kenny’s fromage blanc
    CHOCOLATE HAZELNUT PARIS BREST choux pastry, hazelnut cream, chocolate sauce
    prix fixe $75 | subject to availability and change | dietary accommodations are always an option. if possible, please let us know at time of booking

  • wednesday-friday, 11a-2p | 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

  • 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