We can almost see fall

The weather doesn’t show it yet but the seasons are rolling on and the fall produce is rolling in. Wild mushrooms, ripe peppers, Asian pears, figs and walnuts inform this late summer/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 hard at work. Or make plans to join us for our autumn Garden Tour and Luncheon on October 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!

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

    TO SHARE AND INDULGE
    COUNTRY HAM BISCUITS $12 homemade apple butter

    SMOKED SALMON $15 buttered rye bread, celery root remoulade, cucumber and capers

    DEVILED CRAB DRESSED EGGS $14 topped with homemade chili crisp

    CHOICE OF FIRST COURSE
    LOCAL LETTUCES ‍fresh figs, asian pear, feta, toasted pecans, orange supremes, honey citronette

    VICHYSSOISE creamy soup made with local potatoes, onions and celery root, served chilled with lardons and crispy shallots

    CHOICE OF ENTRÉE
    SEARED TUNA SALAD NICOISE Hoot Owl Holler green beans, multicolor cherry tomatoes, potatoes from our garden, soft-boiled farm egg, pickled peppers, olives, and herby dijon vinaigrette with seared tuna loin

    WILD MUSHROOM TARTINE ‍Toasted MB sourdough, mushroom pate, pan roasted mushroom medley, roasted grapes, pickled shallot, roasted butternut squash, toasted hazelnuts and a red wine poached farm egg

    BACON WRAPPED PORK TENDERLOIN creamy bourbon mustard pan sauce, roasted butternut squash with sorghum glaze

    STEAK AU POIVRE medallions of beef tenderloin seared and simmered in a creamy peppercorn sauce with pommes lyonnaise

    A LA CARTE DESSERT $6
    BOURBON CHOCOLATE PECAN PIE

    SOUR 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

  • TO SHARE & INDULGE

    MURDER POINT OYSTERS $18/$36 half dozen/dozen on the half shell with mignonette

    LOCAL CHEESES $16 poached local quince, cranberry walnut sourdough, seed crackers

    FOUR COURSE PRIX FIXE $75

    CHOICE OF FIRST COURSE

    LOBSTER RAVIOLO mascarpone, tarragon and chervil

    WILD MUSHROOM TARTINE medley of foraged and cultivated mushrooms, pickled shallot, roasted grapes, shiso

    CHOICE OF SECOND COURSE

    MELON AND BURRATA honeydew melon, cucumber, toasted hazelnut, chili crisp

    EARLY AUTUMN SALAD red endive, arugula, blue cheese, walnut, Asian pear, mustard vinaigrette

    CHOICE OF ENTRÉE

    NORWEGIAN HALIBUT poached in white wine, served over Savoy cabbage and new potatoes with beurre blanc and Malossol Reserve caviar

    KENTUCKY RABBIT bacon-wrapped loin, braised leg, mixed greens with pecans, walnut oil and caramelized onion, red wine sauce

    MOUSSAKA roasted eggplant, potatoes and peppers, spiced tomato sauce and enriched Béchamel baked with a golden crust, with charred long beans

    DRY-AGED BONE-IN BERRY BEEF RIBEYE ($45 add’l single or $20 add’l if carved for two to share ) seared in cast iron, pommes Lyonnaise, demi-glace, herb butter

    CHOICE OF DESSERT

    FRESH FIG GALETTE crème fraïche ice cream, raspberries

    FRENCH SILK PIE minted Italian meringue, dark chocolate curls

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

    TO SHARE AND INDULGE

    TO SHARE AND INDULGE
    COUNTRY HAM BISCUITS $12 homemade apple butter

    SMOKED SALMON $15 buttered rye bread, celery root remoulade, cucumber and capers

    DEVILED CRAB DRESSED EGGS $14 topped with homemade chili crisp

    CHOICE OF FIRST COURSE
    LOCAL LETTUCES ‍fresh figs, asian pear, feta, toasted pecans, orange supremes, honey citronette

    VICHYSSOISE creamy soup made with local potatoes, onions and celery root, served chilled with lardons and crispy shallots

    RASPBERRY PARFAIT honeyed yogurt, fresh berries and almond granola

    CHOICE OF ENTRÉE
    SEARED TUNA SALAD NICOISE Hoot Owl Holler green beans, multicolor cherry tomatoes, potatoes from our garden, soft-boiled farm egg, pickled peppers, olives, and herby dijon vinaigrette with seared tuna loin

    FARM EGG SHAKSHOUKA ‍two local eggs cracked poached in a spiced tomato stew topped with sauce verte served in a hot cast iron skillet with a side of crispy potatoes and toasted focaccia

    STEAK AU POIVRE medallions of beef tenderloin seared and simmered in a creamy peppercorn sauce with pommes lyonnaise

    FULL KENTUCKY BREAKFAST two local eggs any way, country ham steak, red-eye gravy, blistered tomatoes, crispy potatoes, sweet corn succotash

    BLUEGRASS BENEDICT
    MB English muffin, pimento cheese, country ham, two perfectly poached local eggs and lemony Hollandaise served with crispy potatoes and sweet corn succotash

    EGGS MANHASSET
    MB English muffin, benedictine, house-smoked salmon, two perfectly poached local eggs and lemony Hollandaise served with crispy potatoes and sweet corn succotash

    CHOICE OF DESSERT
    BUTTERMILLK CHESS PIE
    BOURBON CHOCOLATE PECAN PIE
    SOUR CREAM APPLE STREUSEL 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