FIVE COURSES $70
AMUSE BOUCHE
FIG & FETA VOL AU VENT flaky butter pastry shell, herb whipped feta, brandied mission fig
FIRST COURSE CHOICES
IAN’S JERUSALEM ARTICHOKE BISQUE hazelnut crisp, cracked pink peppercorn, herb oil
SALAD OF THE SEVEN FISHES poached gulf shrimp, lump crab, calamari, mussels, smoked salmon, crayfish, octopus, watercress, aioli, preserved lemon vinaigrette
KABOCHA SQUASH AGNOLOTTI ricotta, confit garlic, sage brown butter, shaved parmesan, toasted pine nuts
SECOND COURSE
KENTUCKY FIELD GREENS SALAD supremes of orange, julienne hearts of palm, French breakfast radish, spiced wild seedling pecans, pomegranate vinaigrette
ENTRÉE CHOICES
DUCK A L’ORANGE THREE WAYS bourbon citrus aged breast of duck, crispy confit, pan seared foie gras, bourbon orange sauce, braised fennel, roast chestnuts
FLAME GRILLED PACIFIC SWORDFISH roast cauliflower caponata, saffron roasted grape almond agrodolce
STONE CROSS FARM PORK TENDERLOIN ROULADE stuffed with apricot and pancetta, roast garlic parsnip purée, charred brussel sprouts in hot bacon vinaigrette
STONE CROSS FARM BEEF STRIP LOIN pan-seared, with roasted mushrooms, tourneed potato with parsley butter and bourbon green peppercorn sauce
FALL MUSHROOM & VEGETABLE GRATIN layered red & gold beets, purple top turnip, sweet potato, Capriole goat cheese, watercress emulsion
DESSERT CHOICES
LISA’S CHOCOLATE BREAD PUDDING bourbon butter sauce, chantilly cream
MIDWAY BAKERY JAM CAKE buttermilk sorghum ice cream, blackberry coulis
STEPPING STONE FARM APPLE CIDER CUSTARD TART spiced bourbon crème anglaise, maple oat crumble
dietary accommodations are always an option | if possible, please let us know at time of booking