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426 North Winter Street Midway, Kentucky 40347 859 / 846 - 4732 |
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Home | Dinner | Brunch | Lunch | Wine List | Holly Hill Events | Reservations & Directions | About Us |
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Dinner HoursWednesday & Thursday, 5:30 - 9 p.m.Friday & Saturday, 5:30 - 10 p.m. PLEASE SCROLL DOWN TO SEE OUR CURRENT MENU! Holly Hill Inn serves dinner Wednesday through Saturday beginning at 5:30 p.m. We offer a multicourse menu, with the option to enjoy three, four, five or six courses. A note about our menu from Chef Ouita: We try to keep our Web site postings as accurate as possible, but during the high growing season our dinner menu may change suddenly. What is harvested today can be gone tomorrow! Initially, we changed the menu on the first Wednesday of each month — no matter what. What confounded us was that locally grown vegetables often refuse to accommodate our calendar! I also found that changing every dish on the menu on the same day was too demanding of our small staff. Now we change with the farm: When new vegetables come on, we use them the following week on the menu. Some menu items, however, are constants. We always have a vegetarian selection, local poultry, local pork or rabbit, local lamb, beef tenderloin and a fresh fish entrée. We also always have a variety of first courses, soup, salad, local cheeses and Stella Parks’ delicious desserts. As a chef, developing a “style” was difficult for me because I love all kinds of cuisine. I’ve prepared an Indian feast here, as well as served Thai foods for an entire month! But now, after more than 20 years, I’d say I’m finally finding that our food is simple, earthy in flavor, and based on the time-honored traditions of country French, Italian, Spanish and Southern cooking. Especially during summertime, please continue to refer to our online menu, but understand the preparations will adjust to offer to you the best of what our local growers take to our door. Our menu may change overnight, but our goal always is to charm you and prepare the best food we can. |
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July 2008First coursePlease choose oneBaby Beets with Warm Hazelnut-crusted Capriole Goat Cheese Lemon confit, purslane and arugula Old-fashioned Rolled Oysters Spicy aioli, local mustard greens with hot bacon vinaigrette and thin-sliced Walla Walla onion Sweet Corn Salad with Crawfish and Avocado Tossed with Feta cheese, cilantro, lime and a hint of mayonnaise Our own Stuffed Squash Blossoms and Ann’s Heirloom Tomato Salad Stuffed with Mozzarella, batter dipped and sautéed then drizzled with lemon basil pistou Second coursePlease choose oneHappy Jack’s Gourmet Potato Vichyssoise Creamy potato leek bisque served chilled with julienne of smoked salmon and a sprinkle of Wasabi caviar, fresh dill and crème fraiche Local lettuces with Penny’s Pumpkin Seed Vinaigrette Walt's shoots and sprouts, summer cucumber and red onion EntreesPrices are for three coursesStone Cross Farm Mixed Grill of Pork Slow-cooked pork belly, marinated grilled pork tenderloin and skewered chorizo meat balls with pickled peaches and fried green tomatoes $35 Dutch and Linda’s Kentucky Poussin Baby chicken marinated in lemon and fresh thyme, pan roasted and served with David's organic currant sauce, gooseberries, off-the-cob corn custard and baby carrots $40 Bourbon County Lamb Two Ways Noisettes of tender roast leg of lamb with handmade cannelini of slow-cooked lamb shoulder in tomato ragout with creamy truffled cauliflower and haricot verts $45 Pan-seared Filet Mignon Draped in shaved Kentucky Prosciutto with a bleu cheese-scented demi-glace and fresh tomato and rosemary, served with pan-fried fennel and braised radicchio $45 White California Bass with Mussels and Quennelles of Wild Salmon Creamy saffron sauce, crispy potato galette and gratin of baby summer squash $40 Ouita’s Vegetarian Moussaka Feast Slow-cooked organic eggplant layered with handmade crepes, ragout of Sheltowee mushrooms, caramelized organic Walla Walla onions and baked with Waterworks Farm custard. Served with cumin-spiked baby carrots, kohlrabi and baby bok choy $30
A trio of Mattingly’s Farmhouse cheeses with toasted nuts, fresh fruit and water crackers
Made with fresh local melon, garnished with sweet-tart preserved watermelon rind and served with a green tea madeleine "Cheesecake" A demitasse of crustless vanilla bean cheesecake with white chocolate chantilly and sprinkled with crushed dark chocolate pecan toffee Goat Cheese Cannoli Brown sugar tuile horns filled with goat cheese-cherry mousse, with rose flower syrup and fresh mint Peach Turnover Buttery puff pastry filled with peach compote, served with cardamom crème anglaise and blueberry coulis __________________________________ Three Courses: Entree plus two courses, as priced Four Courses: Entree plus three courses, $6 additional Five Courses: Entree plus four courses, $10 additional A small surcharge may apply for mulitple selections from a single category Chef Ouita Michel Sous Chefs Nat Henton and Lisa Laufer Desserts Stella Parks We strive to use the freshest of locally raised meats, vegetables and fruits whenever possible. Our menu changes seasonally, and offers a variety of first and second courses, entrées and desserts from which to choose. An award-winning wine list and full bar complement the cuisine. Our menu proudly features Kentucky-raised products from the following producers: Elmwood Stock Farm, Scott County - Strawberries, leeks, green onions, turnips, romaine, mixed greens Happy Jack's Farm, Frankfort - Cabbage, butternut squash, Hubbard squash Walt Precourt, Lexington - Mix of 27 shoots, sprouts and small plants Rob Hoffman, Woodford County - Baby lettuces, arugula, baby mustard greens, herbs Porchetta Primata - Washington County porchetta Stone Cross Farm, Taylorsville - sausages, pork Dutch and Linda Hatcher, Bluegrass Squab, West Liberty - Squab, poussin Nancy Cirigliano and Kathy Meyer, Bourbon County - Lamb Sara Duncan, Scott County - Rabbit Kenny Mattingly's Farmhouse Cheeses, Barren County - Cheeses such as aged Gouda, raw milk Gouda, aged Cheddar, Barren County Blue, St. Jerome Rebecca and Billy Webb, Sheltowee Farm, Bath County - Mushrooms Nancy Newsom, The Ham Lady, Princeton - prosciutto Ruth Hunt Candies, Mount Sterling - Jamieson's dark chocolate Weisenberger Mill, Midway - grits, flour Tater Knob Pottery, Madison County - Dinner chargers, mugs and saucers, table candles Tater Knob Pottery is available for purchase in gift packs at Holly Hill Inn. Please ask your server
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