EARLY SPRING GARDEN
Daffodils and spring beauties are both in full bloom. The mint patch is filling out nicely and the chives in our kitchen herb garden are standing at full attention. Staff farmer David Wagoner and the DirtWorks crew are busier than ever — tilling soil, transplanting vegetables and herbs, poking berry canes into the ground, arranging and rearranging the greenhouse daily.
To celebrate all this emerging verdancy, you’ll see sprouts and shoots, spring onions, mint chutney, spinach, even foraged greens and pickled redbuds, on our April menu. They’re a feast for both eyes and sun-starved palates.
For the center of the plate, we’re excited to offer the very first of this season’s halibut, rack of lamb from our friends at Rickett’s Farm and Forest, Stone Cross Farm pork belly and — thanks to a partnership with Berry Beef — a beautiful dry-aged 24 oz. Cowgirl Ribeye.
Join us this month and taste springtime in Kentucky!
Wednesday-Saturday Dinner | 6-9p
Saturday and Sunday Brunch | 11a-2p
Please note that we have dining rooms both upstairs and downstairs and let us know at the time of booking whether anyone in your party has mobility issues so accommodations may be made.
If there is no availability online for your desired date, give Jackie a call at (859)846-4732. We may be able to squeeze you in!
