THE BOLD FLAVORS OF AUGUST

The steamy days of August bring out our cravings for big bold flavor — served up in arancini made with dirty rice and boudin, crispy eggplant layered with the Holy Trinity, juicy tomatoes and warm bacon vinaigrette.

While you’re here, set aside a few minutes and take a stroll through our gardens, they’re at their absolute lushest right now. Or join us on August 12 for a special garden tour and lunch with Ouita and our staff farmer David Wagoner and his wife, the writer Arwen Donahue.

Scroll down for menu details and reservations.

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 quartet of Midway Bakery baby biscuits with shaved country ham and house-made apple butter

    EGGPLANT CAVIAR $9 with toasted focaccia

    SUPPLI Roman-style arancini filled with tomatoes, braised duck and mozzarella $12

    MALOSSOL RESERVE PADDLEFISH CAVIAR $25 with blini and pickled ramp crème fraîche

    — first—
    ‍PANZANELLA ‍Midway Bakery sourdough, tomatoes, green beans, cucumber, onion, fried basil, olive oil, red wine vinegar, grana padano

    CHILLED MELON SOUP blackberries, olive oil, crostini, 12-yr-old balsamico

    — entrée —
    SHRIMP & GNOCCHI SCAMPI sautéed shrimp, French gnocchi, heirloom tomato concassé, garlic, thyme and white wine, garden salsa verde

    GNOCCHI A LA ROMAGNA ‍sweet corn polenta baked with Taleggio and roasted Narrow Gate mushrooms, topped with fresh tomato sauce and fried sage

    12 OZ. BONE-IN CENTER CUT PORK LOIN CHOP marinated in rosemary and garlic, pan-roasted and glazed with red wine and honey, served with stewed Roma beans

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

    LEMON CHIFFON 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

  • OPTIONAL SHARED APPETIZERS

    MALOSSOL RESERVE CAVIAR $25 pickled ramp crème fraîche, homemade potato chips

    EGGPLANT CAVIAR WITH ROSEMARY FOCACCIA $9

    OYSTER DUXELLES & TALEGGIO $12 Duncan’s oyster mushrooms with melty Taleggio and rosemary focaccia

    BOUDIN ARANCINI $12 crispy arancini made with boudin and dirty rice

    FOUR COURSE PRIX FIXE $75

    CHOICE OF FIRST COURSE

    CHANTERELLE CAMPANELLE wild foraged chanterelles and campanelle pasta bound in sweet corn sauce, with Parmesan and garden chives

    WAGYU BEEF BRISKET sous vide brisket, BBQ jus, toasted white bread, chiffonade of braising greens

    CRAB LOUIS lump crabmeat,  chilled zucchini noodles, avocado, cucumber, lemon vinaigrette, Louis sauce

    CHOICE OF SECOND COURSE

    PANZANELLA multicolor cherry tomatoes from the garden, green beans, fresh basil, sweet onion, grana padano, tomato vinaigrette

    GREEN SALAD Rough Draft lettuces, Point Reyes blue cheese, heirloom tomatoes, warm bacon vinaigrette

    CHILLED MELON SOUP blackberries, balsamic, crostini

    CHOICE OF ENTRÉE

    BRONZED WRECKFISH shrimp and sweet corn maque choux, beurre blanc

    JOYCE FARMS ROAST CHICKEN crawfish étouffée, Missimatti rice

    EGGPLANT BAYOU TECHE crispy panko-coated eggplant slices layered with trinity, baked with Béchamel, topped with Parmesan

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

    CHOICE OF DESSERT

    ALMOND DACQUOISE chocolate mousse, salted caramel

    LEMON LIME POUND CAKE peaches, blackberries, Chantilly cream

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

    TO SHARE AND INDULGE

    COUNTRY HAM BISCUITS with homemade apple butter $12

    EGGPLANT CAVIAR with toasted focaccia $9

    MALOSSOL RESERVE PADDLEFISH CAVIAR $25 potato chips, Benedictine

    MUSHROOMS & TALEGGIO $12 Duncan’s oyster mushroom duxelles with melty Taleggio and toasted rosemary focaccia

    ———

    — first —
    GARDEN PANZANELLA
    Midway Bakery sourdough, cherry tomatoes, cucumber, onion and green beans, EVOO and red wine vinegar, grana padano

    CHILLED MELON SOUP blackberries, olive oil, crostini, 12-yr-old balsamico

    STEPPING STONE PEACH PARFAIT sweetened yogurt, peach coulis, fresh peaches, almond granola

    — entrée —

    SHRIMP SCAMPI
    sautéed shrimp, heirloom tomato concassé, garlic, thyme, lemon and white wine with garden salsa verde over baked polenta

    FULL KENTUCKY BREAKFAST two local eggs any way, country ham steak, red-eye gravy, maque choux, crispy potatoes, summer succotash

    SAUSAGE, LEEK & POTATO STRATA fluffy eggs baked with breakfast sausage, potatoes, leeks and lemony Hollandaise , with crispy potatoes and summer succotash

    BLUEGRASS BENEDICT
    MB English muffin, pimento cheese, country ham, two perfectly poached local eggs and lemony Hollandaise served with fresh corn pudding and summer succotash

    EGGS MANHASSET
    MB English muffin, benedictine, house-smoked salmon, two perfectly poached local eggs and lemony Hollandaise served with fresh corn pudding and summer succotash

    GNOCCHI A LA ROMAGNA sweet corn polenta baked with Narrow Gate Farm roasted mushrooms and Taleggio, with fresh tomato sauce

    — dessert—
    BUTTERMILLK CHESS PIE
    BOURBON CHOCOLATE PECAN PIE
    LEMON CHIFFON 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

Special event - Garden Tour and Luncheon, August 12!