LATE FALL | NOVEMBER DINNER 2025
OPTIONAL STARTERS
SEAN’S CHARCUTERIE pork, lamb, and duck terrine, chicken and duck liver pâté sealed with apple cider gelée, leek marmalade, pickled dark cherries, focaccia toast points
AUTUMN CHEESE PLATE Point Reyes blue with blistered grapes, Kenny’s Norwood with persimmon and pepper chutney, Tulip Tree Trillium with tipsy golden raisins, focaccia toast points
ARTICHOKE FRITTERS & CAVIAR half dozen crispy artichoke fritters, confit garlic and charred lemon remoulade, Kentucky paddlefish roe
FIRST COURSES
TUNA GRAVLAX dill-cured tuna, Niçoise salad of garden greens dressed in basil-caper vinaigrette, Salad Days cherry tomatoes, hard-boiled local eggs, pickled sweet peppers, Castelvetrano olives, salt and pepper sunflower seeds, oregano aioli
CITRUS SALAD arugula, grapefruit, clementine, sweet pickled beets, shaved shallots and French radish, pomegranate arils, toasted pistachios, ginger labneh, dill and mint, sorghum vinaigrette
JUMBO DIVER SCALLOP persillade, bourbon and golden tomato butter, tobiko, crispy country ham, fried sage
SECOND COURSES
SWEET SQUASH AND WILD GRAINS SOUP roasted acorn and butternut squash, carrots, sweet bell peppers, lacinato kale and Duncan’s Narrow Gate mushrooms, rye, barley and wild rice, all cooked in a rich broth of seasoned coconut milk
BRUSSELS SPROUTS RISOTTO chiffonade of Brussels sprouts and leeks, rich chicken stock and parmesan cream, crispy Brussels petals and leek greens, frico, last of the garden basil pistou
FRIED SPRINGER MOUNTAIN CHICKEN LIVERS rolled in Weisenberger Mill seasoned flour, sunchoke puree, beet greens kilt with bacon jam, sweet pepper jelly, cutting celery gremolata
ENTRÉES
MAPLE LEAF DUCK BREAST lightly cured with citrus and long pepper and carved with crispy skin, Burgundy-braised turnips, warm salad of charred orange, cranberry and spinach, spiced duck jus
STONE CROSS CENTER CUT PORK CHOP Frenched bone-in chop brined in black tea and bourbon, peperonata of sweet banana, Jimmy Nardello and bell peppers, garden sweet potato twice-baked with Fontina mornay, Stone Cross bacon lardons, and dressed chives and scallions
ARCTIC CHAR MEUNIÈRE brown butter sauce with parsley, pickled okra, and lemon juice, baby garden carrots and French breakfast radishes
SHEPHERD’S PIE VOL AU VENT flaky crust filled with Duncan’s Narrow Gate mushroom duxelles, creamed peas and leeks, served with garden baby carrots, and duchesse potatoes, porcini mushroom glacé, cranberry chutney
BERRY BEEF DRY-AGED COWGIRL RIBEYE carved and served with smashed Quarles Farm potatoes dressed with crème fraîche, garlic confit in duck fat, sauce Diane, with roasted Duncan’s Narrow Gate mushrooms and rosemary ($45 add’l or carved for two to share)
DESSERT
CHOCOLATE STOUT CAKE malted cream cheese frosting, salted caramel, pretzel crunch
PERSIMMON PANNA COTTA bourbon and amaretto panna cotta, Berea College Gardens persimmon purée, Chantilly cream, spiced seed and oat crumble
APPLE TART TATIN Stepping Stone apples in their own syrup, flaky crust, apple cider reduction, brown butter and Biscoff crumble, spiced sorghum ice cream
prix fixe $75 | dietary accommodations are always an option | if possible, please let us know at time of booking
AUTUMN BRUNCH (SAMPLE)
OPTIONAL STARTERS
COUNTRY HAM BISCUITS $12 silver dollar buttermilk biscuits with shaved country ham and apple butter
CHEESE PLATE $18 three local cheeses, red onion jam, grilled plums, soaked golden raisins, seed cracker
FIRST COURSES
WOODFORD SALAD Salad Days lettuces, orange supremes, pickled red onions, spiced sunflower seeds, bourbon sorghum vinaigrette
BUTTERNUT SQUASH BISQUE with chow chow and Aleppo chili oil
APPLE PARFAIT sweetened yogurt, walnut oat crumble, apple compote
ENTRÉES
JOCKEY’S BREAKFAST two eggs any way, Stone Cross city ham, breakfast sausage and bacon, Weisenberger grits, succotash
CAJUN FRIED KENTUCKY CATFISH rolled in Weisenberger Mill fish fry and Creole seasoning, house remoulade sauce
BLUEGRASS EGGS BENEDICT two poached local eggs, split and toasted Midway Bakery English muffin, cheese salad, country ham, lemony Hollandaise, Weisenberger Mill grits, succotash
DUNCAN NARROW GATE FARM’S MUSHROOM OMELETTE fluffy local eggs filled with roasted oyster mushrooms and creamed collards, served with pistou, Weisenberger Mill grits, and succotash
STONE CROSS FARM PORK CHOP Weisenberger Mill grits, succotash, mustard gravy
MIDWAY BAKERY PIES
PUMPKIN PIE
CHOCOLATE BOURBON PECAN PIE
BUTTERMILK CHESS PIE