THE HIGH SUMMER GARDEN | AUGUST DINNER 2025
OPTIONAL PLATES TO SHARE
PÂTÉ DE CAMPAGNE $22 house pork terrine, local cheeses, garden pickles, mostarda, quince paste
BURRATA, MELON & HAM $18 Happy Jack’s cantaloupe, Benton’s country ham, shaved shallot, fried mint and basil, garden pepper chili crisp
STARTERS (choose one)
GERMAN CUCUMBER SALAD garden cucumbers, dill buttermilk dressing, gooseberries, sour cream cornbread crumble, fennel blossoms
ROCKFISH CRUDO fermented blackberry aguachile, Happy Jack’s banana peppers and gem onions, avocado, garden marigold
SAUTÉED MUSSELS bourbon, chorizo, pickled Happy Jack’s banana peppers, golden tomato butter, garden sage
COURSE TWO (choose one)
CRAWFISH ÉTOUFFÉE Happy Jack’s fresh corn spoonbread, tobacco onions
FRIED GREEN ZUCCHINI dressed lump crab, green pepper remoulade, cherry tomatoes
CRISPY SMASHED GARDEN POTATOES our own Boursin, Stone Cross bacon lardons, gremolata
ENTRÉES (choose one)
EGGPLANT SCHNITZEL caramelized Happy Jack’s red cabbage, almond béchamel, pistou, garlic chips
SNAPPER PERSILLADE collard greens spatzle, corn cream, nduja and red pepper purée, shiso salad
JOYCE FARM’S CHICKEN BREAST ROULADE kilt summer greens with duck jam, citrusy beets and carrots, sauce Valois
BOURBON-BRINED STONE CROSS PORK CHOP crispy grits cake, caramelized Happy Jack’s red cabbage, tomato gravy, crispy okra
24 oz. DRY-AGED BERRY BEEF COWGIRL RIBEYE ($45 add’l or carved for two to share) Worcestershire jus, squash and Sequatchie Shakerag gratin, caramelized Vidalias
DESSERTS (choose one)
AMBER PIE blackberry jam pie, Key lime meringue
BOCA NEGRA flourless chocolate torte, salted sorghum semifreddo, sesame tuile
MIDWAY BAKERY HUMMINGBIRD CAKE flambéed pineapple, Amarena cherry
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
PÂTÉ DE CAMPAGNE $18 garden pickles, membrillo, apricot mostarda
FIRST COURSES
GARDEN GODDESS SALAD herbed buttermilk dresing, pickled red onions, garden cherry tomatoes and cucumbers, toasted pepitas
FRIED GREEN ZUCCHINI dressed lump crab, green pepper remoulade, garden cherry tomatoes
CANTALOUPE PARFAIT sweetened yogurt, walnut and oat crumble, garden melon, maple syrup
ENTRÉES
JOCKEY’S BREAKFAST two eggs any way, Stone Cross city ham, breakfast sausage, and bacon, spoonbread, sautéed summer squash, haricots verts
SHRIMP ÉTOUFFÉE white Gulf shrimp, Cajun sauce picante, Weisenberger Mill grits, caramelized red cabbage, crispy tobacco onions
BLUEGRASS EGGS BENEDICT two poached local eggs, split and toasted Midway Bakery English muffin, pimento cheese, country ham, lemony Hollandaise, Weisenberger Mill grits, sautéed squash
DUNCAN NARROW GATE FARM’S MUSHROOM OMELETTE fluffy local eggs filled with roasted oyster mushrooms, creamed collards and Manchego, served with pistou, Weisenberger Mill grits, and sautéed squash
MARKSBURY FARM PORK CHOP 12 oz. bone-in chop, Weisenberger Mill grits, sautéed Happy Jack’s cabbage, mustard gravy
MIDWAY BAKERY PIES
KEY LIME PIE
CHOCOLATE BOURBON PECAN PIE
CHESS PIE