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.

Leaves are thinning, the amaranth is towering, seed pods are rustling.

While you’re here, set aside a few minutes and take a stroll through our gardens to see the seasons hard at work. Or make plans to join us for our late summer garden tour and luncheon on September 9.

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

    DIRTY RICE CROQUETTES spicy Remoulade $12

    MALOSSOL RESERVE PADDLEFISH CAVIAR $25 potato chips, Benedictine

    CHOICE OF FIRST COURSE
    ‍SALADE NIÇOISE ‍Hoot Owl Holler green beans, multicolor cherry tomatoes and potatoes from the garden, soft-boiled egg, pickled banana peppers, artichoke hearts, Castelvetrano olives, herby Dijon vinaigrette

    GAZPACHO peach granita, balsamic reduction, anise hyssop

    CHOICE OF ENTRÉE
    SHRIMP & CRAWFISH ÉTOUFFÉE sautéed shrimp and crawfish tails swimming in Lisa’s étouffèe, served with steamed Delta rice

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

    JOYCE FARMS AIRLINE CHICKEN pan-roasted, served with stewed Romas and bourbon mustard sauce

    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

  • 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

    CHERRY TOMATO TARTLET aged cheddar, black pepper aioli

    ARUGULA SALAD 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

    CHOCOLATE CAKE chocolate crémeaux, cherries soaked in Grand Marnier, crème Anglaise

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

    TO SHARE AND INDULGE

    COUNTRY HAM BISCUITS with homemade apple butter $12

    MALOSSOL RESERVE PADDLEFISH CAVIAR $25 potato chips, Benedictine

    MUSHROOM DUXELLES $9 served warm with melty Taleggio, foccacia toast

    CHOICE OF FIRST COURSE
    SALADE NIÇOISE
    Hoot Owl Holler green beans, cherry tomatoes and potatoes from the garden, cucumber, soft-boiled egg, pickled banana peppers, artichoke hearts, Castelvetrano olives, herby Dijon vinaigrette

    STEPPING STONE PLUM AND BERRY PARFAIT sweetened yogurt, Damson plums, blackberries, coconut and almond granola

    GAZPACHO peach granita, balsamic reduction, anise hyssop

    CHOICE OF ENTRÉE

    SHRIMP & CRAWFISH ÉTOUFÉE sautéed shrimp and Louisiana crawfish tails swimming in Lisa’s Etouffee, served over steamed white rice

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

    DUNCAN’S NARROW GATE MUSHROOM OMELETTE lion’s mane mushrooms, caramelized onions with Taleggio cheese inside a fluffy omelette, topped with blistered tomatoes, with crispy potatoes and summer succotash

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

    CHOICE OF 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