Hours

Dinner: Wednesday-Saturday, reservations beginning at 5:30 p.m.
Classic Bluegrass Brunch: Saturday and Sunday, 11 a.m.-2 p.m.

Reservations recommended at Open Table, click here to reserve. For more information, please call (859) 846-4732 or click to email.

Menu is subject to change.
 

Special event: Buffet Dinner and Live Music Saturday, Aug. 17

Head out to Holly Hill Inn Saturday, Aug. 17, for an evening celebrating the poetry of Silas House and the music of Hazel Dickens. We are thrilled to have The Local Honeys perform on the front porch beginning at 6:30 p.m.

$50 includes dinner and music. 6-9 p.m. Outdoor seating up to 100 people. Event will be held rain or shine. Wine and cocktails will be available. Make a reservation by calling (859) 846-4732 or go online.

Holly Hill Inn-Silas House-inspired buffet 2019.jpeg
 

POETRY DINNER SERIES MENU

Menu served through August 24, $50

Note: In 2019, the Holly Hill Inn celebrates its 40th anniversary with menus inspired by Kentucky’s renowned poet community, served through Oct. 5. Below is the menu by owner and chef Ouita Michel and chef de cuisine Tyler McNabb, inspired by Silas House’s poem, Hazel Dickens
, see poem below menu. For the schedule of poems and menus as they are written with the growing season, please click here.

THE MENU

“Down home- a contradiction and a secret and a history waiting to be read,” Silas

“… and to be tasted,” Tyler and Ouita

Country is country, even in Kentucky, even everywhere.

Six courses of contradictions, secrets and surprises and history, too. $50

Three courses, $35, see below

Sweet potato biscuits and skillet cornbread with Randall’s sorghum butter

Silver fork pickle plate
Pickled Red Hog baloney, peppers, tiny quail eggs, beets,
Watermelon rind, mustard seed

Crispy salmon patty made from Ben’s house smoked Verlasso salmon, tomato cream,
Slaw of summer cabbage, basil, tarragon, cherry tomatoes, creme fraiche

If Julia Child came to Knox County, Kentucky she’d make Montagnard Soup Beans -
Country ham consomme, pink eyed purple hulls, baby limas, haricots verts,
Zucchini, flageolets, pistou

You say pommes rissoles, I say fried taters in duck fat with garlic and herbs,
A pile of crispy fried okra and eggplant coins
Shreds of confit of duck, mushroom ketchup and greens marmalade

Choose
Hand pinched tomato pie filled with Kenny’s fresh and aged cheeses,
Happy Jack’s heirloom tomatoes, sweet onion and mayonnaise
Or
Melt in your mouth pork belly with a crispy skin, pickled peaches
roasted chiles, creamed corn and red eye gravy

Smudge this… An exercise in resistance through cake
Peanut butter fudge cake, marshmallow cream
Or
Alice’s apple dumpling

Old School three course as it’s written down by Silas and 40 years of cooking at Holly Hill, $35

Sweet potato biscuits and skillet corn bread with Randall’s sorghum butter

Choose
Whitley County soup beans, sweet onion, chow chow

Or
Pickled cucumber, onion and sliced tomato salad, buttermilk dressing, corn bread croutons

Choose
Crispy salmon patty made from Ben’s house smoked Verlasso salmon, tomato cream
Slaw of summer cabbage, basil tarragon, cherry tomatoes, creme fraiche

Or
Hand pinched tomato pie filled with Kenny’s fresh and aged cheeses,
Happy Jack’s heirloom tomatoes, sweet onion and mayonnaise

Or
Melt in your mouth pork belly with a crispy skin, pickled peaches
roasted chiles, creamed corn and red eye gravy

Desserts, choose one
Smudge this… An exercise in resistance through cake
Peanut butter fudge cake, marshmallow cream

Or
Alice’s apple dumpling



Hazel Dickens

As soon as I heard she had died I looked
A mess of soup beans, studying hard
for rocks, let the beans slide over my
outstretched hand and into the cold water.
I lit the stove eye, plopped in a big glomp
of grease, salted like a hillbilly
does : a lot. I stood there a long while,
but a watched pot never boils. So I
will wait here by the window, watching
redbirds fly hither and yon on a stormy
Good Friday. Later, when we are eating
our soup beans (and sweet onions, fried
taters, chow-chow, salmon patties) we
will listen to Hazel singing “Black
Lung” or maybe put on her and Alice
doing “The One I Love is Gone” and
there will be nothing else except
the silver sound of forks between us.




Bluegrass Benedict

Bluegrass Benedict

BLUEGRASS Brunch 2019

Three courses, $25 (choose from first course, entrée and dessert)

Appetizers

Country Ham Biscuits Quartet of mini buttermilk biscuits with aged country ham and apple butter $8

Artichoke Fritters Four crispy fritters served with spicy remoulade $8

Smorgasboard Assortment of spreads, pickles, meats and cheeses with homemade crackers $15

First Course

Tri County Salad Local greens, ramp-buttermilk dressing, sourdough croutons, cucumber, radish, carrot $6

Fruit and Yogurt Cup Honeyed yogurt, homemade granola, rhubarb compote and fresh strawberries $6

Entrées

All entrees served with freshly baked biscuits and mini scones from our own Midway Bakery

Bluegrass Benedict Two poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise, with crispy new potatoes $16

Eggs Manhasset Two poached eggs, smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $16

Stone Cross Farm Sausage Omelette Local eggs filled with breakfast sausage, white Cheddar, caramelized onions and topped with pepperonata, served with crispy potatoes $15

Sheltowee Farm Mushroom Omelette Local eggs filled with roasted shiitake and oyster mushrooms, caramelized onions, Capriole goat cheese and herbs, served with crispy potatoes $15

Shrimp and Grits Our version of creole style barbecued shrimp, served over Weisenberger Mill cheese grits with Louisiana butter sauce and ramp fritters $19

Kentucky Porchetta  Pork belly and loin rubbed with garlic, rosemary, black pepper and orange zest slow roasted, sliced thin and served with fennel and orange marmalade and your choice of cheese grits or vegetable of the day $18

Buttermilk Fried Half Poussin Young chicken, soaked in hot sauce and buttermilk, then dredged in Weisenberger MIll flour and fried to order, served with spiced honey and cheese grits or vegetable of the day $18

Add two eggs to any entree $4

Desserts

Chocolate Bread Pudding with Bourbon Sauce $6

Blackberry-Peach Crisp $6

Chocolate Bourbon Pecan Pie $8

Sorella’s Gelato $8



 

Ouita’s Whippersnappers

Children’s favorites served with fresh fruit or vegetable of the day, ice cream and Midway Bakery cookie for dessert. $10

Chicken Fingers with honey mustard
Willa’s Favorite Cheese Quesadilla
Scrambled Egg, Ham Biscuit and Grits

Beverages

Soft Drinks, Iced Tea, Coffee, $2.50

Hot Tea, $3.00


Desserts created by The Midway Bakery. Visit The Midway Bakery, open daily, at 510 South Winter Street, Midway, Ky.

18% gratuity may be added to parties of 6 or more

Dear Guest: While we serve only the freshest meats, seafood and eggs and often enjoy them raw or lightly cooked, please remember that consuming raw or lightly cooked meats, seafood and eggs always presents a potential health hazard.