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. For more information, please call Christa at (859) 846-4732 or click to email.

Menu is subject to change.
 

DINNER

Spring Meet 2019
Four courses, $50

On The Table Buttermilk biscuits, cast iron corn sticks, preserves, butter

APPETIZERS

Steak Tartar Hand chopped black angus beef, Dijon, caper, cornichon, shallot, extra virgin olive oil, JQ Dickinson Appalachian rock salt, with toasted sourdough $15
Spring Green Fritters A medley of locally grown greens, spring onions and herbs bound in a lightly spiced butter and fried crisp, served with fresh lemon and Benedictine sauce $10

FIRST

Sockeye Salmon Warmed with bourbon-brown butter and served with creme fraiche, cucumber, beet-pickled cabbage, salmon roe, and buttered rye with everything spice

Roasted Treviso Radicchio, oven roasted with extra virgin olive oil and garlic, served with warm prosciutto, blue cheese, fried apples and balsamic reduction


SECOND

Sweet Potato and Spring Onion Bisque Garnished with creme fraiche, crispy bacon and chive

Three Springs Early Greens Dressed with orange-tarragon vinaigrette, and garnished with roasted hazelnuts, goat cheese and pickled red onion

ENTREE

Homeplace Rose Veal Scallopini Dusted and sauteed with duck fat, topped with celery salsa and served with roasted fingerling potatoes, spring onions, English peas in a light Dijon-cream sauce

Poussin Rouge Two Ways with Wild Ramps Pan roasted breast and confit leg and thigh served over a homemade spaetzle tossed with crushed red pepper, Broadbent bacon and green onion, sauced with a morel mushroom demi-glace

New Zealand Rack of Lamb Marinated with garlic, parsley and chiles, roasted and carved with roasted fingerling potatoes, spring onions, English peas, baby carrots and mint jelly

Black Angus Beef Tenderloin ($15 additional)
Rubbed with a peppercorn blend and seared in duck fat, served with fingerling potatoes roasted with spring onions, and tossed with English peas, baby carrots and wild ramp chimichurri

Spring Vegetable Risotto Made with Arborio and wild rice, foraged mushrooms, ramps, English peas, asparagus, butter, garlic, shallot, white wine, Parmigiana Reggiano and fresh herbs

Today’s Fresh Seafood Ask for details about preparation

DESSERTS

Buttermilk Chess Pie with rhubarb compote and whipped cream

Chocolate Souffle with Creme Anglaise Serves 2-3, $5 additional

Bourbon Chocolate Pecan Pie




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Bluegrass Benedict

Bluegrass Benedict

Bluegrass Brunch 2019

Three courses, $25 (choose from first course, entrée and dessert), or a la carte

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.