wednesday-saturday, 6p-9p

TO SHARE AND INDULGE
‍MALOSSOL RESERVE KENTUCKY CAVIAR 1/2 oz. of hand-harvested paddlefish caviar, pickled ramp crème fraîche, pommes Dauphine $25

‍LOCAL CHEESE PLATE Kenny’s Norwood, Capriole Sofia, Point Reyes Blue, toasted sourdough, seasonal accoutrement $15

DUCK RILLETTES potted duck leg confit, cherry mostarda, pickled wild ramps, toasted sourdough $15

FIRST
CARPACCIO capers, horseradish, garden microgreens, Parmigiano Reggiano

POLENTA FRITTA WITH DUNCAN’S OYSTER MUSHROOMS crispy cheesy fried polenta, spicy tomato sauce, goat cheese, sautéed mushrooms,  pickled peppers

TAGLIATELLE VERDE WITH GARLIC SCAPE PESTO fresh pasta in a creamy pesto of garlic scapes, pine nuts, garden marjoram and Parmigiano Reggiano

SECOND
GARDEN SALAD mixed lettuces, Stepping Stone raspberries, goat cheese crumble, toasted almonds, rhubarb vinaigrette

HIGH FIVE FARM BEET GAZPACHO fresh mint, crème fraîche, extra virgin olive oil, little croutons

ENTRÉE
BARRAMUNDI red pepper purée, confit cherry tomato, shaved fennel, Black Soil summer squash, fennel frond

JOYCE FARMS ROAST DUCK pan-roasted breast with little carrots, turnips, Benton's lardons, and spring onion soubise, cherry demi-glace, pickled Stepping Stone cherries

HIGH FIVE FARM CHARRED CABBAGE stewed limas, sautéed zucchini, harissa butter sauce, herbaceous oil

BERRY BEEF DRY-AGED BONE-IN RIBEYE seared in cast iron, garlic-roasted patatas bravas, salsa verde ($45 add’l for single, or $20 add’l if carved for two to share)

DESSERT
BLACK SOIL CARROT CAKE apricots, sorghum cream cheese frosting, Stepping Stone blueberry sorbet, carrot ginger cream

PANNA COTTA white and milk chocolate panna cotta, dark chocolate crémeux, chocolate almond crumb, cherry coulis, garden mint
prix fixe $75 | subject to change based on seasonal availability | 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

POTATO RÖSTI pickled ramp crème fraîche, chive, bonito flake $9 Add Malossol Reserve Paddlefish Caviar $20

DUCK RILLETTES duck leg confit with sourdough toast, cherry mostarda and pickled ramps $15

— first—
GARDEN SALAD mixed lettuces, breakfast radish, shaved fennel, shredded carrot, green cabbage, creamy herb dressing

HIGH FIVE FARM BEET GAZPACHO
fresh mint, crème fraîche, extra virgin olive oil and little croutons

— entrée —
MUSHROOM TAGLIOLINI homemade egg pasta, roasted oyster mushrooms, garlic scape pesto and a touch of cream, finished with grated parm

LAGUNA BLANCA SALMON Black Soil squash and zucchini, golden tomato butter, tempura squash blossom from the garden

JOYCE FARM CONFIT DUCK LEG crispy fried leg glazed in spiced honey, confit garden radish, salad of julienned local vegetables, toasted peanuts, lime vinaigrette

— a la carte dessert $6—
BOURBON CHOCOLATE PECAN PIE

STEPPING STONE BLUEBERRY COBBLER

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

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

TO SHARE AND INDULGE

COUNTRY HAM BISCUITS with homemade apple butter $12

POTATO DAUPHINE crispy potato fritters,pickled ramp crème fraîche, $9 ADD Malossal Reserve Paddlefish Caviar $20

PIMENTO CHEESE PLATE sourdough toast, bread & butter pickles, pickled ramps, pickled peppers, carrot sticks $10

———

— first —
HOLLY HILL GARDEN SALAD
local lettuces, breakfast radish, shredded carrot, green cabbage, creamy herb dressing, grated parm, black pepper

CHILLED CUCUMBER & ZUCCHINI SOUP crème fraîche, salsa verde, croutons

STEPPING STONE BERRY & PEACH PARFAIT sweetened yogurt, peach coulis, fresh berries, granola

— entrée —

LAGUNA BLANCA SALMON
pan-seared and served with summer vegetable medley, golden tomato butter, tempura squash blossom from the garden

GARDEN VEGETABLE FRITTATA
Rough Draft green beans, spring onion, Duncan’s Narrow Gate roasted mushrooms, Salad Days squash and zucchini, crumbled chèvre, with breakfast potatoes and summer vegetable medley

JOYCE FARM CONFIT DUCK LEG
crispy duck leg glazed with spiced honey, onion soubise, salad of julienned local vegetables and toasted peanuts, lime vinaigrette

BLUEGRASS BENEDICT
MB English muffin, pimento cheese, country ham, two perfectly poached local eggs and lemony Hollandaise served with breakfast potatoes and summer vegetable medley

EGGS MANHASSET
MB English muffin, benedictine, house-smoked salmon, two perfectly poached local eggs and lemony Hollandaise served with breakfast potatoes and summer vegetable medley

STEAK & EGGS dry-aged Berry Beef ribeye with red wine demi-glace, two eggs any way, breakfast potatoes and summer vegetable medley

— dessert—
BUTTERMILLK CHESS PIE
BOURBON CHOCOLATE PECAN PIE
KEY LIME 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