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July 2010
Our A La Carte Menu
First Courses
Mike's Squash Blossom Quesadilla
Two handmade corn tortillas stuffed with roasted baby squash grown right here at Holly Hill and Jack cheese, pan-fried and served with a truffled tomatilla salsa
$9
Ouita's Coctel de Moriscos
Shrimp, octopus, crab, smoked mussels and sushi-grade tuna, dressed with fresh lime juice, extra-virgin olive oil, serrano peppers, cilantro, scallion and avocado
$12
Sheltowee Mushroom Tamale
Featherlight masa filled with duxelle of local mushrooms and morels, steamed in corn husks and served with mushroom escabeche and creme fraiche
$9
Stone Cross Farm Pork Empanada
Slow-cooked savory pork filling spiked with raisins and olives, wrapped in achiote dough and baked, with salsa fresca and chipotle crema
$9
Second Courses
Lobster and Crab Sweet Corn Chowder
Lobster and crab broth, applewood-smoked bacon and local potatoes with fresh herbs, cream, corn, shucked lobster and lump crab. Damn good.
$8
Happy Jack's Melon Salad
A trio of melons, marinated in spiced honey and lime vinaigrette with cucumber, cherry tomato and crumbled Feta over local greens
$8
Walt's Power Salad of Health
Shoots and sprouts with jicama, red cabbage, spiced pumpkin seeds and pumpkin seed vinaigrette
$8
Entrees
Wild Salmon Vera Cruz
Summer tomatoes with extra-virgin olive oil, capers, green olives, fresh oregano over sockeye salmon with green rice and summer squash, roasted garlic and lime
$25
Pan-seared Sea Scallops
Glazed in achiote, orange juice and sorghum, with Mexican corn salad bound with diced ham and aioli, red pepper coulis and toasted hazelnuts
$25
Kentucky Proud Beef Strip Loin Argentinean Style
Pan-seared 10-ounce strip steak dusted in cumin seed, coriander and black pepper, with chimichurri sauce, papas a la Arequipena and slow-cooked green beans with tomato, onion and garlic
$28
Nancy’s Bourbon County Leg of Lamb Barbacoa
Slow-grilled chile-marinated leg of lamb in adobo with mango salsa, crispy yucca fries and sauteed greens
$28
Hickory Run Farm Poussin in Green Pumpkin Seed Mole
Braised whole baby chicken in a light pumpkin seed sauce with white rice, vegetables escabeche, white charro beans and crumbled Feta
$25
Stuffed Happy Jack's Tomato Chorrillos
Whole heirloom tomato stuffed with roasted poblano and sweet peppers, onions, garlic and Mozzarella cheese with arepas and eggplant salad
$18
Cheeseboard
A Selection of Artisanal Cheeses
With sugared nuts, water crackers and fresh fruit
$8
Dessert menu to follow
Vegetarian Tasting Menu of Four Courses $45
Ouita’s Special Tasting Menu of Five Courses $55
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Ouita Michel
Owner/Executive Chef
Chris Michel
Owner/Sommelier
Lisa Laufer
Sous Chef
Carrie Warmbier
Desserts
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