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 (859) 846-4732 or click to email.

Menu is subject to change.


Menu served through July 13, $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 Maurice Manning’s poem,
Bucolic LXXVIII, see poem below menu. For the schedule of poems and menus as they are written with the growing season, please click here.


First things first as I unhitch
Zucchini noodles turned out with
cool lump crab and those ramps we put up
between the dogwood and the whippoorwill
Next you’ll graze on a salad maybe
like the one Pam wrote about
with lime and pumpkin seed
and all those things you like
You can have more squash you see
there’s plenty to be had right now
Its blossom shaken from morning dew
stuffed full of fresh cheese from
the buffalo battered and fried
resting on rough tomatoes
slack with oregano and vinegar
O you are on your own now
Will you have the rose veal filet
tender and sweet with mushrooms
and cream and corn and tarragon
Or maybe you’d rather have
The fish wrapped in paper steamed
in its own breath on shredded
summer green beans and sliced new potatoes
the sauce poured on tableside
Or charred and skinned baby eggplant
stuffed with lazy peppers and rice
sweet corn succotash underneath
Finish where you started
with a zucchini cake and cream
cheese sweetened from the honeypot
I will add blackberries or apples
Whatever sounds best tonight



I’ve got one thing to say to you
that’s blackberry winter Boss
your little cool spell in the spring
your dewy days so lingering 
your fiddling with the sun you slow
the season down you pull the reins
you lay a whoa on everything
as if you want the dawn to last
until the dusk as if you want 
to taste the dawn a little longer 
O I don’t blame you Boss the dawn
is sweet who wouldn’t want to hold
it back I like it when you hold 
me back I like it when you jerk 
the reins I know the gee or haw
if either comes will come from you
but when you let the reins go slack
now that’s a different story Boss
I don’t like that that moment when 
you turn me out alone to graze
to graze is such a hot-faced slight 
as close as breath but never close
enough to know if I was hitched 
for real or if the hitching Boss
I felt was just a feeling sweet
but not the honeypot itself
which swings the gate right back to you
O tell me why I can’t hold back
this bitter thought are you the bee
or just a stinging story Boss

Bluegrass Benedict

Bluegrass Benedict

BLUEGRASS Brunch 2019

Three courses, $25 (choose from first course, entrée and dessert)


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


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


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


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.