GREAT AMERICAN STEAKHOUSE — WITH AN IRISH LILT
STARTERS
CAVIAR, DIP AND CHIPS $16/$22 luxe sour cream and leek dip, trout caviar, BBQ chips, please choose either trout or local spoonbill caviar
JUMBO PRAWN COCKTAIL $22/half dozen with Marie Rose sauce and cocktail
OYSTERS ON THE HALF SHELL $4 each with grated horseradish, cocktail and lemon
OYSTERS KILPATRICK $24/half dozen baked with Jameson, bacon, and tomato jam
DOOLIN IRISH SEAFOOD CHOWDER $10 smoked salmon, haddock, clams and cream, with Irish soda bread croutons
PUB SALAD $12 Bibb lettuce with pickled red beets and asparagus, marinated artichoke hearts, hard-boiled local egg, pickled red onions, cherry tomato, cucumber, tarragon buttermilk dressing
CHARRED CABBAGE $12 lemony white bean purée, Guinness-braised and charred red cabbage, warm white bean salad, lardons
COLD-SMOKED ORA KING SALMON $18 boxty potato cake, dill Benedictine, sieved egg
STEAKS, ETC. all served with our chef’s amuse-bouche, Midway Bakery sourdough and soda breads, and green butter. Steaks also served with champ potatoes and an additional side of your choice
BERRY BEEF DRY-AGED COWGIRL RIBEYE $86 24-oz. with Henry Bain sauce and creamy horseradish
HARRISON HARVESTING KANSAS CITY STRIP LOIN $55 12-oz. bone-in with Bordelaise, and rosemary and black garlic compound butter
BARREL-CUT FILET MIGNON $60 8-oz. with red pepper sabayon
BERRY BEEF BASEBALL SIRLOIN $35 8-oz. with Gorgonzola cream sauce
TOURNEDOS DIANE $45 pair of 3-oz. medallions with sauce Diane
STEAK SIDES garlicky Duncan’s Narrow Gate mushrooms | Welsh rarebit mac & cheese | maple & mustard carrots | beer-buttered Brussels | sautéed asparagus
MAKE IT SURF & TURF $30 add a 5-oz. broiled Canadian lobster tail with drawn butter
FISHING COTTAGE $35 layers of creamed spinach, piperade, and piped potatoes, topped with pan-seared golden tilefish and red pepper sabayon
THE COTTIER’S PLATE $26 garlicky Duncan’s Narrow Gate mushrooms, Welsh rarebit mac & cheese, maple & mustard roasted carrots, beer-buttered Brussels, sautéed asparagus
DESSERT & CHEESE
ORANGE & WHISKEY SOUFFLÉ CAKE $10 with fresh raspberries and syrupy citruses
ARTISANAL CHEESE PLATE $12 chef’s selection of three, with tipsy fruit, salt and pepper almonds, local aple
CHOCOLATE AND COFFEE WHOOPIE PIE $10 with espresso semifreddo, torched marshmallow, butterscotch
dietary accommodations are always an option | if possible, please let us know at time of booking
EARLY SPRING BRUNCH (SAMPLE)
PRIX FIXE $35
OPTIONAL STARTERS
LEMON-WHIPPED RICOTTA $15 with Calabrian-spiced honey, carrot-top pesto, toasted almonds and croustades
COUNTRY HAM BISCUITS $8 silver dollar buttermilk biscuits with Browning’s country ham and apple butter
FIRSTS
WOODFORD SALAD salad greens, pickled onion, orange supremes, candied pecans, sorghum vinaigrette
COMPOSED FRUIT SALAD ripe mango, strawberries, pineapple, and kiwi, dressed simply with lime, honey and mint, with sweetened yogurt, black cherry coulis and coconut granola
ROASTED CARROT AND SWEET POTATO BISQUE with labneh and toasted pepitas
ENTRÉES, served with scalloped potatoes and stewed green beans
KENTUCKY BIG BREAKFAST two local eggs any way, Weisenberger grits, a little Johnny cake, roasted baby carrots, Stone Cross bacon, Glier’s goetta
STRAWBERRY PANCAKES sour cream pancakes, mint-macerated strawberries, chocolate ganache drizzle
FISH & SHRIMP & GRITS Weisenberger grits with Red Royal shrimp and golden tilefish in Cajun gravy, tobacco onions
PAN-SEARED BONE-IN CHICKEN with chardonnay cream sauce
BERRY BEEF RIBEYE & EGGS with demi-glace and two eggs any way, $5 add’l
ORA KING SALMON CROQUETTES crispy griddled croquettes with local poached eggs, Benedictine and capers
DESSERT
MIDWAY BAKERY PIES — choose sour cream apple or chess
LISA’S BREAD PUDDING with bourbon hard sauce