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.
 

 

POETRY DINNER SERIES MENU

Menu served through Sept. 21, $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 Pam Sexton’s poem
The End of the River. For the schedule of poems and menus as they are written with the growing season, please click here.

PAM SEXTON

The End of the River

Red heat slathered on food that slid
through some bayou
into a roux in smoky rooms throbbing
with sax flash of trombone on glistening
skins wail of a trumpet throat heat
on the head of a snare pulsing
bass pushing bodies in air thick
as hot milk and sugar in black
chicory and listen


to the rap gone crabbing pot
of people mixed in the net chicken
necks spiny blues and mudbugs sweet
ears listening hard to the Blues voices
singing sweet Jesus too figuring how to live
on wet ground floating the dead live


oak sprouting ferns magnolia bloom
and mold in the shoes
march it out down Basin
Decatur Dumaine throw beads
doubloons dance a callout in purple dance
a coming out in white dance
dirty on Bourbon wave
to Zeus ride a streetcar named you know
march it out easy here
easy Bebe
big-time easy.

Menu for Mom

She was a hell of a cook. 
Serious about food to the last bite she took. She was an even better poet. 
In August 1967, she and my dad left Thermopolis, Wyo., loading me into the back seat of their 1965 Ford Fairlane. South of Alexandria, La., a brake line caught on fire, and sharecroppers came running from the fields to save the contents of their small U-Haul trailer. It was everything they had. 

They had never seen the Mississippi before, 
never eaten an oyster before, 
never heard of roux,
never listened to jazz, 
never seen a crawfish or loaded a crab trap, but they learned. 
New Orleans was another world. It changed our lives forever. 
If she were here, she’d taste everything on this menu, worrying the whole time about its effect on her system. But she’d savor it just the same. 


Oysters on the Half Shell with fresh horseradish cocktail or black pepper mignonette $3 each

Lagniappe
Spicy Eggplant Caviar on cocktail rye

First
Rolled Oysters skillet fried in bacon fat, over wilted shaved collards with sweet corn and pepper vinegar, dotted with remoulade and celery leaves
or
Southern-Fried Chicken Livers or Crispy Corn and Sweet Potato Fritters with Kentucky red heat, curly chicory, crispy okra 

Second
Pam’s Everything in It Salad Bowl — Crooked Row lettuces, sweet peppers, tomatoes, cucumbers, carrots, toasted sunflower seeds, red onions
Choice of old-fashioned Blue cheese dressing or creamy pumpkin seed vinaigrette
or
Duck simmered down into a Gumbo with summer okra, tomatoes, Louisiana Holy Trinity, andouille and country ham

Third
Etouffee of Dark Rusty Roux and Crawfish over Mississippi long-grain rice 
or
Bronzed Red Fish crowned with crabmeat flashed in brown butter and lemon, red beans and rice along side
or 
Whole Steamed Artichoke stuffed with creamy spinach and toasty garlic bread crumbs
or
Filet Mignon on buttered rusk, thin-sliced country ham, marchand de vin sauce with mushrooms, draped in bearnaise sauce, red beans and rice alongside ($15 additional)

Dessert

Pawpaw Chiffon Pie

Carolyn’s Bourbon Chocolate Cheesecake




Bluegrass Benedict

Bluegrass Benedict

BLUEGRASS Brunch FALL 2019

Three courses, $25 (choose from first course, entrée and dessert), or a la carte. Below is a sample menu. Menu may change depending on what farmers deliver to our back door!

Appetizers

Holly Hill Four O’Clock A shareable smorgasbord of cheese salad, Benedictine, seasonal crudité, house pickles, Midway Bakery mini biscuits, Browning’s country ham, and spicy candied Kentucky Nut Co. pecans $15

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

Baked Tomato Fondue Blistered tomatoes, caramelized onions, local greens, garlic, oregano, and cheese baked until golden in a mini cast iron, served with Midway Bakery baguette $8
 

First Course

Garden Salad Local beefsteak tomato, cucumber, sweet onion, cherry tomatoes, pickled beets, red cabbage, iceberg, cornbread croutons and buttermilk dressing $6

Fresh Tomato Bisque Garden tomatoes roasted and blended with aromatics and cream, topped with a toasted cheese crouton and basil pistou $6

Entrées

All entrees served with hashbrown casserole and farmer’s market vegetables.

Bluegrass Benedict Two poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise, with crispy new potatoes $17

Eggs Sardou Midway Bakery English muffin toasted and topped with creamed spinach, marinated artichoke hearts and two local eggs with lemony hollandaise $16

Boulder Omelet Local eggs filled with creamed leeks, local shiitake and oyster mushrooms, sharp Cheddar, and Browning’s country ham $18

Texington Omelet Local eggs filled with Marksbury chorizo sausage, white Cheddar, caramelized onions and topped with salsa roja and fresh crema $15

Crepes Monsieur Two crepes filled with honey ham and Brie cheese baked in mustard cream and topped with apple chutney $16

Chicken Livers and Gravy Chicken livers dusted with seasoned flour and pan fried served on a Midway Bakery buttermilk biscuit with herbed cream gravy $16

Stuffed Trout Trout filet stuffed with sautéed mushroom, onion and bacon and baked, served with beurre blanc $16

Two Shakes Farm Moussaka Local lamb stewed with tomatoes, garlic and eggplant topped with bechamel and baked in a baby cast iron $18

Challah French Toast Midway bakery challah soaked with sweet cream and local eggs, pan fried and topped with fresh peaches, toasted pecans, maple syrup and powdered sugar $14

Add two eggs to any entree $4

Desserts

Chocolate Bourbon Pecan Pie $6

Loganberry Pie $6

Bourbon Buttermilk Chess Pie $6

Chocolate Chuck Bread Pudding with bourbon sauce $6

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.