HOLIDAY LUNCH 2024
PRIX FIXE $35
OPTIONAL STARTERS | MARKET PRICE
SWEET POTATO BEIGNETS whipped cranberry spread, Sean’s charred garden pepper hot honey, candied pecans
CHIPS & CAVIAR braised leek dip, house BBQ chips, trout roe, pickled shallot
FANCY DRESSED EGGS Clea’s lemony dressed eggs with celery salsa, also available with house-smoked trout
COUNTRY HAM BISCUITS
FIRSTS
WINTER GREENS SALAD tender kale, bitter radicchio, and fennel fronds from the garden, pickled baby red and golden beets, bacon-maple vinaigrette, Gorgonzola, shaved shallot, crushed pistachios
ZUPPA DI NAPOLI creamy bisque of Lunga di Napoli squash, toasted milk solids, brown butter, crème fraîche
SWEET AND SAVORY CITRUS supremes of pink grapefruit and Cara Cara orange, garden radish, hearts of palm, avocado, pomegranate molasses, extra-virgin olive oil
ENTRÉES
BAKED IDAHO TROUT blue crab dressing, trout roe beurre blanc, broccolini Amandine
FOUR HILLS FARM LAMB RAGU braised with tomatoes and fennel, black garlic Parisian gnocchi, oregano pesto, Grana Padano
MUSHROOM VOL AU VENT puff pastry case filled with Duncan’s Narrow Gate Farm mushroom duxelles, bourbon-flamed caramelized onions and Fontina cheese and topped with crispy shaved Brussels sprouts and cranberry chutney
BERRY BEEF HANGER STEAK peppercorn crust, pinot and porcini reduction, roasted Brussels and potatoes tartiflette
DESSERT
KENTUCKY BLACKBERRY JAM CAKE chestnut ice cream and Stepping Stone Farm blackberry coulis
MIDWAY BAKERY CHOCOLATE FUDGE CAKE Grand Marnier sauce, orange supremes and amarena cherry
dietary accommodations are always an option | if possible, let us know at time of booking
HOLIDAY DINNER 2024
PRIX FIXE $70
OPTIONAL STARTERS | MARKET PRICE
CHIPS & DIP & CAVIAR potato chips with garden chili flake BBQ seasoning, braised leek dip, Spoonbill caviar, garden chive oil and pickled shallot
SWEET POTATO BEIGNETS whipped cranberry spread, Sean’s charred garden pepper hot honey, candied pecans
OYSTERS ON THE HALF SHELL dill mignonette
FIRST COURSE
WINTER GREENS SALAD tender kale, bitter radicchio, and fennel fronds from the garden, pickled baby red and golden beets, bacon-maple vinaigrette, Gorgonzola, shaved shallot, crushed pistachios
ZUPPA DI NAPOLI creamy bisque of Lunga di Napoli squash, toasted milk solids, brown butter, crème fraîche
CITRUS & SCALLOPS supremes of pink grapefruit and Cara Cara orange, shaved garden radish, hearts of palm, pomegranate molasses, extra virgin oil, seared Hokkaido scallop
ENTREE
BAKED IDAHO TROUT blue crab dressing, trout roe beurre blanc, broccolini Amandine
PORK SALTIMBOCCA boneless center-cut Stone Cross Farm pork chop pounded, breaded, and fried crispy, with whipped potatoes, kilt red cabbage, buttery pan sauce with sage and country ham
BRAISED BERRY BEEF BRISKET with Hakurei turnips, parsnips, carrots, and peas simmered in red wine, served with Weisenberger Mill grits, tobacco onions and gremolata
BERRY BEEF SPINALIS peppercorn crust, Pinot and porcini reduction, pan-roasted Brussels sprouts, potatoes tartiflette
NAPOLEON PISSALADIÈRE puff pastry crust layered with bourbon-flamed caramelized onions, Duncan’s Narrow Gate Farm mushroom duselles, Fontina cheese and and shaved Brussels sprouts, topped with oregano pesto and served with a simple salad dressed with Dijon vinaigrette
DESSERT
APPLE STACK CAKE with whipped mascarpone, Stepping Stone Farm apple compote, burnt honey
KENTUCKY JAM CAKE chestnut ice cream, Stepping Stone Farm blackberry coulis, Chantilly cream
DARK CHOCOLATE BOCA NEGRA dark cherry Chantilly, orange jam, Grand Marnier sauce, Amarena cherry
dietary accommodations are always an option | if possible, let us know at time of booking
HOLIDAY BRUNCH 2024
PRIX FIXE $35
OPTIONAL STARTERS | MARKET PRICE
SWEET POTATO BEIGNETS whipped cranberry spread, Sean’s charred garden pepper hot honey, candied pecans
CHIPS & CAVIAR braised leek dip, house BBQ chips, trout roe, pickled shallot
FANCY DRESSED EGGS Clea’s lemony dressed eggs with celery salsa, also available with house-smoked trout
COUNTRY HAM BISCUITS
FIRSTS
WINTER GREENS SALAD tender kale, bitter radicchio, and fennel fronds from the garden, pickled baby red and golden beets, bacon-maple vinaigrette, Gorgonzola, shaved shallot, crushed pistachios
ZUPPA DI NAPOLI creamy bisque of Lunga di Napoli squash, toasted milk solids, brown butter, crème fraîche
WINTER CITRUS SALAD supremes of pink grapefruit and Cara Cara orange, garden radish, hearts of palm, avocado, pomegranate molasses, extra-virgin olive oil
ENTRÉES
BAKED IDAHO TROUT blue crab dressing, trout roe beurre blanc, broccolini Amandine
FOUR HILLS FARM LAMB RAGU braised with tomatoes and fennel, black garlic Parisian gnocchi, oregano pesto, Grana Padano
EGGS BENEDICT toasted Midway Bakery English muffin with white Cheddar salad, Stone Cross Farm city ham, poached eggs and lemony Hollandaise, with crispy breakfast potatoes
HOUSE SALMON CAKES lemony Hollandaise, melted onions and red peppers, sauteed Brussels sprouts and a sunny egg
WINTERTIME OMELETTE fluffy eggs filled with spiced winter squash, sautéed garden kale and chard, and herbed ricotta, topped with melted onions and red peppers, with a simply dressed salad with Dijon vinaigrette
DESSERT
KENTUCKY BLACKBERRY JAM CAKE chestnut ice cream and Stepping Stone Farm blackberry coulis
MIDWAY BAKERY CHOCOLATE FUDGE CAKE Grand Marnier sauce, orange supremes and amarena cherry