HOLIDAY DINNER 2025 | Dec 3-27
OPTIONAL STARTER ADD-ONS
OYSTERS ON THE HALF SHELL Admiral Cove oysters with classic mignonette, cocktail sauce and lemon
CAVIAR SERVICE Kentucky paddlefish roe, potato and leek latkes, pickled shallots, sieved egg
BAKED CAMEMBERT macerated plums, tipsy golden raisins, warm Midway Bakery sourdough
FIRST COURSES
ESCARGOT TOAD-IN-A-HOLE Burgundy snails simmered in Pernod cream with tarragon and nutmeg, sunny quail egg, annatto-buttered toast
RUSTIC ARTICHOKE SALAD garden mesclun, roasted leek and bacon fat vinaigrette, artichoke hearts, French radish, pickled red onion, bacon lardons, poached egg, grated Parmesan
SECOND COURSES
POTATO AND SUNCHOKE BISQUE crispy prosciutto and basil pistou
CITRUS SALAD supremes of grapefruit and clementine, garden arugula, sweet pickled beets, shaved shallots and French radish, pomegranate arils, ginger labneh, toasted pistachios, mint and dill, sorghum vinaigrette
ENTRÉES
STUFFED CHICKEN BREAST airline chicken breast stuffed with peppers, ricotta, walnuts and sage, wrapped in prosciutto and pan-fried, with spaetzle, braised garden greens, lemon-caper sauce
OCEAN’S GIFT Florida flounder, blue mussels and bay scallops en papillote with melted leeks, turned potatoes, poached radishes, fenel, brown butter and champagne beurre blanc, cutting celery pistou
MUSHROOM VOL AU VENT flaky puff pastry shell filled with Duncan’s Narrow Gate mushroom duxelles, creamed peas, baby garden carrots, with piped potatoes, mushroom demi-glacé, cranberry sauce
BERRY BEEF DRY-AGED COWGIRL RIBEYE smothered in fontina Mornay and garlic-braised mushrooms, with sunchoke and potato purée and red wine jus ($45 add’l or carved for two to share)
DESSERT
MIDWAY BAKERY CHOCOLATE FUDGE CAKE dark cherry sauce, candied orange
PERSIMMON PANNA COTTA bourbon and amaretto panna cotta, Berea College Gardens persimmon purée, Chantilly cream, spiced seed and oat crumble
HOLIDAY JAM CAKE caramel icing, spiced Chantilly, blackberry coulis
prix fixe $75 | dietary accommodations are always an option | if possible, please let us know at time of booking
HOLIDAY LUNCHEON | Dec 1-30
OPTIONAL STARTER ADD-ONS
HOLLY HILL INN FOUR O’CLOCK $22 country ham biscuits with apple butter, cheddar wafers with candied pecans, finger sandwiches with Benedictine, smoked salmon and pickled red onions, dressed eggs with chow chow
BAKED CAMEMBERT $18 macerated plums, tipsy golden raisins, warm Midway Bakery sourdough
FIRST COURSES
CITRUS SALAD supremes of grapefruit and clementine, garden arugula, sweet pickled beets, shaved shallots and French radish, pomegranate arils, ginger labneh, toasted pistachios, mint and dill, sorghum vinaigrette
RUSTIC ARTICHOKE SALAD garden mesclun, roasted leek and bacon fat vinaigrette, artichoke hearts, French radish, pickled red onion, bacon lardons, poached egg, grated Parmesan
POTATO AND SUNCHOKE BISQUE crispy prosciutto and basil pistou
ENTRÉES
STUFFED CHICKEN BREAST airline chicken breast stuffed with peppers, ricotta, walnuts and sage, wrapped in prosciutto and pan-fried, with spaetzle, braised garden greens, lemon-caper sauce
OCEAN’S GIFT Florida flounder, blue mussels and bay scallops en papillote with melted leeks, turned potatoes, poached radishes, fennel, brown butter and champagne beurre blanc, cutting celery pistou
MUSHROOM VOL AU VENT puff pastry shell filled with Duncan’s Narrow Gate mushroom duxelles, creamed peas, baby garden carrots, piped potatoes, mushroom demi-glace, cranberry sauce
BLACKENED BERRY BEEF SIRLOIN baseball sirloin smothered in fontina Mornay and garlic-braised mushrooms, with sunchoke and potato purée and red wine jus
DESSERT
MIDWAY BAKERY CHOCOLATE FUDGE CAKE dark cherry sauce and candied orange
HOLIDAY JAM CAKE caramel icing, spiced chantilly, blackberry coulis
prix fixe $35 | dietary accommodations are always an option | if possible, please let us know at time of booking
HOLIDAY BRUNCH (SAMPLE) | Dec 6-28
OPTIONAL STARTER ADD-ONS
COUNTRY HAM BISCUITS silver dollar buttermilk biscuits with shaved country ham and apple butter
BAKED CAMEMBERT macerated plums, tipsy golden raisins and warm Midway Bakery sourdough
FIRST COURSES
CITRUS SALAD supremes of grapefruit and clementine, garden arugula, sweet pickled beets, shaved shallots and French radish, pomegranate seeds, ginger labneh, toasted pistachios, mint and dill, sorghum vinaigrette
SWEET PUMPKIN AND WILD GRAINS SOUP roasted pumpkin, carrots, sweet bell peppers, lacinato kale, Duncan’s Narrow Gate mushrooms, rye, barley, and wild rice in rich broth of coconut milk, paprika and fresh bay
PERSIMMON PARFAIT sweetened yogurt, oat and seed crumble, persimmon purée
ENTRÉES
JOCKEY’S BREAKFAST two eggs any way, Stone Cross city ham, breakfast sausage and bacon, Weisenberger grits, sautéed Brussels and haricots verts, sourdough toast with apple butter
SHAKSHUKA put-away tomatoes stewed with onions, fire-roasted peppers and spices, topped with poached eggs, feta and parsley, with Midway Bakery sourdough
STONE CROSS FARM SAUSAGE STRATA Midway Bakery sourdough layered with breakfast sausage, roast garden squash, caramelized onions and creamed greens in a rich custard, baked in baby cast iron, served with crème fraîche and pickled red onions
EGGS SARDOU two poached local eggs, split and toasted Midway Bakery English muffin, melted leek and artichoke spread, smoked salmon gravlax, lemony Hollandaise, Weisenberger Mill grits, sautéed haricots verts
FOUR HILLS FARM LAMB CHOPS marinated with rosemary and pan-seared, with Weisenberger Mill grits, sautéed Brussels, bourbon mustard gravy
DESSERT
PUMPKIN PIE
CHOCOLATE BOURBON PECAN PIE
BUTTERMILK CHESS PIE