THE seductive FLAVORS OF LATIN AMERICA
As spring melts into summer and days grow longer and warmer, the flavors on our menu are heating up, too!
Our chefs turned south, way south, for this month’s menu — especially the complex cuisines of Oaxaca and Peru — and paired them with lamb, beef and rabbit from our local farmers and summer herbs and vegetables from our own backyard garden.
Here are just a few examples of what you’ll see on your plate and who raised or grew it — beef cheeks from Harrison Harvesting in Cynthiana, Steve Skelton’s rabbit, Rickett’s Farm and Forest lamb, Berry Beef ribeye, Keith Duncan’s Narrow Gate Farm mushrooms, and from our Holly Hill Inn garden — greens and salad lettuces, carrots, radishes, cutting celery, fennel, beets, onions, cilantro, mint, borage, hyssop and oregano.
Join us this month for a delicious trip to faraway places!
Wednesday-Saturday Dinner | 6-9p
Saturday and Sunday Brunch | 11a-2p
Upcoming SPECIAL Events
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!
