THREE COURSES $35
OPTIONAL STARTERS
KENTUCKY ARTISAN CHEESE PLATE curated selection of fine local cheeses from Kenny Mattingly, cranberry chutney, Eckert’s Orchard apple, Happy Jack’s honey, spiced pecans, black walnut madeleines, Midway Bakery pide $22
CHEESY SPINACH MUSHROOM GRATIN scented with truffle, croustades & crispy pide for dipping $12
QUARTET OF COUNTRY HAM BISCUITS baby buttermilk biscuits, shaved country ham, house made apple butter $8
SMOKED SALMON CANAPES corn blinis, chive creme fraiche, house cured smoked salmon, caviar $12
FIRST COURSE CHOICES
KENTUCKY FIELD GREENS SALAD supremes of orange, julienne hearts of palm, French breakfast radish, spiced wild seedling pecans, pomegranate vinaigrette
IAN’S JERUSALEM ARTICHOKE BISQUE hazelnut crisp, cracked pink peppercorn, herb oil
OYSTER STEW trio of oysters cooked to order with cream, butter, brunoise of potato, parsley
ENTREE CHOICES
STONE CROSS FARM CHICKEN POT PIE fricassee of chicken, root vegetables, rich poultry gravy, flaky buttery pie crust, served bubbling hot in a baby cast iron skillet
PLATEAU DE FRUITS DE MER chilled poached gulf shrimp, calamari, mussels and smoked salmon, with little potatoes, watercress, aioli, preserved lemon vinaigrette
STONE CROSS FARM PORK LOIN ROULADE stuffed with apricot chutney served with sweet potato soufflé, Dijon cream sauce
KABOCHA SQUASH AGNOLOTTI ricotta, confit garlic, sage brown butter, shaved parmesan, toasted pine nuts
DESSERT CHOICES
MIDWAY BAKERY JAM CAKE with caramel icing
PEPPERMINT ICE CREAM SUNDAE chocolate sauce, white chocolate peppermint bark, double chocolate espresso cookie
LISA’S CHOCOLATE BREAD PUDDING bourbon butter sauce, chantilly cream
dietary accommodations are always an option | if possible, please let us know at time of booking