OFF TO THE RACES | OCTOBER DINNER 2025
OPTIONAL PLATES TO SHARE
SEAN’S CHARCUTERIE $30 foie gras torchon, house pork terrine, seasonal fruit, apricot mostarda, garden pickles, sourdough
AUTUMN CHEESE PLATE $25 Sequatchie Shakerag Blue & grilled plums, Tulip Tree Trillium & plumped golden raisins, Kenny’s Gouda & bourbon-spiked onion jam, seed cracker, pide
WEST COAST OYSTERS ON THE HALF SHELL $4 each Miyagi oysters with lemon and hyssop mignonette
STARTERS (choose one)
TUNA GRAVLAX dill-cured tuna, Niçoise salad of garden frisée, artichoke hearts, hard-boiled local egg, cherry tomatoes, Castelvetrano olives, pickled sweet banana peppers, anchovy and oregano aioli
GARDEN’S LAST GIFT Salad Days lettuces, tender chicken breast, black Mission figs, Queenie Williams put-away beets, French breakfast radishes, shallot, tarragon vinaigrette
JUMBO DIVER SCALLOP broiled in the shell with persillade, bourbon and golden tomato butter, with tobiko, crispy country ham, fried basil
COURSE TWO (choose one)
BUTTERNUT SQUASH BISQUE jumbo lump crab, chow chow, Aleppo oil, Midway Bakery rye melba toast
SPRINGER MOUNTAIN CHICKEN LIVERS pan-fried livers with sunchoke purée, sweet pepper jelly, cutting celery gremolata
GARDEN PUMPKIN RAVIOLI beurre noisette, chestnut cream, pine nuts, sage
ENTRÉES (choose one)
MISO-GLAZED HONEYNUT garden squash roasted and carved, sweet corn risotto, melting leeks, toasted pepitas
CRISPY-SKINNED ARCTIC CHAR bitter lettuces kilt with bacon fat and pickled apples, red wine and soy-glazed Duncan’s Narrow Gate mushrooms, ginger and lemongrass gastrique
MAPLE LEAF DUCK BREAST lightly cured, with roasted beets and fennel with cumin and caraway, crispy curly kale, spiced jus, toasted pistachio
FOUR HILLS BRAISED LAMB SHANK sweet potato muhammara, mint and cutting celery chermoula, pomegranate molasses
BERRY BEEF DRY-AGED COWGIRL RIBEYE potato and cauliflower gratin, melting leeks, demi-glace, black truffle butter (carved for two to share, or $45 add’l)
DESSERTS (choose one)
PAWPAW CRÉME BRULÉE spiced caramel, pistachio tuile
S’MORES TORTE chocolate torte with salted graham cracker crust, torched meringue, peanut butter caramel
STEPPING STONE APPLE TARTLETTE TATIN spiced sorghum ice cream, apple cider reduction, brown butter and Biscoff crumble
prix fixe $75 | dietary accommodations are always an option | if possible, please let us know at time of booking
SUMMER 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, butternut chutney, Reed Valley apples, candied pepitas, onion-walnut Madeleines
FIRST COURSES
SUMMER’S LAST SALAD herbed buttermilk dressing, Salad Days cucumbers, cherry tomatoes, pickled red onions
MELON SALAD local melon, garden arugula, shaved red onion, torn burrata, sorghum vinaigrette
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
SHRIMP ÉTOUFFÉE white Gulf shrimp, Cajun sauce picante, Weisenberger Mill grits, succotash, crispy tobacco onions
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
KEY LIME PIE
CHOCOLATE BOURBON PECAN PIE
CHESS PIE