Savoring autumn
The weather hasn’t quite made its mind up yet, but the seasons are rolling on and the fall produce is rolling in. Wild mushrooms, butternut squash, orchard apples, oysters and walnuts all inform this early autumn menu.
In our gardens, the leaves are thinning, the amaranth is towering, and seed pods are rustling. While you’re here, set aside a few minutes and take a stroll through the grounds to see the seasons (and our gardeners!) hard at work.
Making Thanksgiving plans? While Holly Hill Inn is closed for the holiday, consider ordering a take-home Thanksgiving Dinner for two, available for pickup on Wednesday, November 25, at Wallace Station, Penny’s at Pomegranate, and Fasig-Tipton.
And reservations are now live for our annual Cassoulet celebration, scheduled for November 13 & 14.
Scroll down for reservations and current menu details.
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!
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wednesday-friday, 11a-2p | prix fixe $30
TO SHARE AND INDULGE
COUNTRY HAM BISCUITS $12 homemade apple butterSMOKED SALMON $15 buttered rye bread, celery root remoulade, lemon cucumber
DEVILED CRAB DRESSED EGGS $14 crab salad, homemade chili crisp
CHOICE OF FIRST COURSE
HIGH FIVE FARM LETTUCES local apples, feta, candied pecans, orange supremes, honey citronetteVADOUVAN SQUASH BISQUE local butternut squash infused with curry spices, coconut milk, crème fraîche, chili crisp, pepita
CHOICE OF ENTRÉE
SEARED TUNA SALAD NIÇOISE multicolor cherry tomatoes, baby bok choy and potatoes from our garden, jammy egg, pickled banana peppers, Castelvetrano olives, herby Dijon vinaigretteWILD MUSHROOM TARTINE Toasted MB sourdough, mushroom pâté, pan-roasted mushroom medley, roasted grapes, pickled shallot, roasted butternut squash, toasted hazelnuts, red wine- poached farm egg
DUCK AND DUMPLINGS Joyce Farms duck leg stewed with mirepoix in rich broth, with crème fraîche dumplings and sauce vert
STEAK AU POIVRE ($15 add’l) medallions of beef tenderloin seared and simmered in a creamy peppercorn sauce with pommes Lyonnaise
A LA CARTE DESSERT $6
BOURBON CHOCOLATE PECAN PIESOUR CREAM APPLE PIE
BUTTERMILK CHESS PIE
subject to change based on seasonal availability | dietary accommodations are always an option, if possible please let us know at time of booking | children’s menu available
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TO SHARE & INDULGE
OYSTERS ROCKEFELLER $20 half dozen Blue Point oysters baked with creamed spinach, Pernod, Parmesan, and buttered breadcrumbs
RABBIT CROQUETTES $14 tender pulled rabbit bound in Béchamel, breaded and fried, served with roasted pimento and lemon aioli
FOUR COURSE PRIX FIXE $75
CHOICE OF FIRST COURSE
CANDY ROASTER SQUASH RISOTTO Carnaroli rice simmered with white wine, vegetable broth, Parmesan and butter, fried sage, crispy shallots
GREEN COCONUT CURRY Royal red shrimp, New England scallops and PEI mussels in a vibrant sauce
CHOICE OF SECOND COURSE
STEPPING STONE APPLE SALAD garden arugula, orchard apples, Point Reyes blue cheese, toasted walnuts, Dijon vinaigrette
BUTTERNUT SQUASH BISQUE homemade chili crisp, crème fraîche
CHOICE OF ENTRÉE
PAN-ROASTED ORA KING SALMON Vadouvan marinade, roasted baby cauliflower, wilted greens, lemon-dill butter sauceJOYCE FARMS ROAST DUCK BREAST crispy duck leg confit, sauce à l’orange, braised Savoy cabbage with apples and chestnuts
LION’S MANE STEAK black truffle Bordelaise, mushroom-black garlic catsup, eggplant steak fries
CREEKSTONE FARMS RIBEYE ($25 add’l) cast iron sear, pommes aligot crespelle, green peppercorn sauceBRAISED SHORT RIB OF BEEF ($15 add’l) 16-oz. bone-in rib, velvety pommes purée, carrots, hakurei and pearl onions, red wine sauce
CHOICE OF DESSERT
RASPBERRY MOUSSE TART raspberry gelée, white chocolate, meringue shards, fresh berries
CHOCOLATE CAKE chocolate crèmeux, chocolate crumb, Amarena cherries, crème AnglaiseLOCAL CHEESES ($5 add’l) poached quince, cranberry walnut sourdough, seed crackers
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saturday & sunday, 11a-2p | prix fixe $38
TO SHARE AND INDULGE
TO SHARE AND INDULGE
COUNTRY HAM BISCUITS $12 homemade apple butterSMOKED SALMON $15 buttered rye bread, celery root remoulade, lemon cucumber
DEVILED CRAB DRESSED EGGS $14 crab salad, homemade chili crisp
CHOICE OF FIRST COURSE
HIGH FIVE FARM LETTUCES local apple, feta, toasted pecans, orange supremes, honey citronetteVADOUVAN SQUASH BISQUE local butternut squash infused with curry spices, coconut milk, crème fraîche, chili crisp, pepita
BAKED PEAR GALETTE cinnamon streusel, sweetened yogurt, fresh raspberries
CHOICE OF ENTRÉE
SEARED TUNA SALAD NIÇOISE multicolor cherry tomatoes, baby bok choy and potatoes from our garden, jammy egg, pickled banana peppers, Castelvetrano olives, and herby Dijon vinaigretteFARM EGG SHAKSHUKA two local eggs poached in a spiced tomato stew, topped with sauce verte, served in a hot cast iron skillet crispy potatoes
FULL KENTUCKY BREAKFAST two local eggs any way, country ham steak, red-eye gravy, blistered tomatoes, crispy potatoes, garden succotash
BLUEGRASS BENEDICT
MB English muffin, pimento cheese, country ham, two perfectly poached local eggs and lemony Hollandaise, with crispy potatoes and garden succotashEGGS MANHASSET
MB English muffin, Benedictine, smoked salmon, two perfectly poached local eggs and lemony Hollandaise, with crispy potatoes and garden succotashCHOICE OF DESSERT
BUTTERMILLK CHESS PIE
BOURBON CHOCOLATE PECAN PIE
SOUR CREAM APPLE STREUSEL PIEsubject to change based on seasonal availability | dietary accommodations are always an option, if possible please let us know at time of booking | children’s menu available
