BEAT THE WINTER BLUES AND DINE LIKE IT’S 2001WINTER DINNER
PRIX FIXE $45
OPTIONAL STARTERS
CAVIAR, DIP AND CHIPS $12 luxe sour cream and leek dip, spoonbill caviar, BBQ chips
SWEET POTATO BEIGNETS $15 whipped cranberry spread, Sean’s hot pepper honey, crushed candy nuts
BOOMAMOTO OYSTERS ON THE HALF SHELL $3 each an oyster with West Coast style — petite with a deep cup — and East Coast taste — briny up front and sweet on the finish, served with beet mignonette and finger lime
FIRST COURSE
WINTER ENDIVE Whipped Capriole goat cheese, pickled beets, candied walnuts, pomegranate and pumpkin seed vinaigrette
BISQUE TOPINAMBOURS made with sunchokes from our garden, with garden chili crisp, crème fraîche and sunchoke chips
NARROW GATE FARM LION’S MANE AND BLUE OYSTER MUSHROOMS delicate handmade ravioli filled with herbed ricotta, with smoked confit and velouté of local mushrooms
ENTREE
ROASTED CRAB-STUFFED TROUT crawfish beurre blanc, trout roe, wild rice and quinoa pancake, broccolini
DUCK WITH OAXACAN MOLE NEGRO pan-roasted breast, fondant sweet potatoes, sautéed chicory, shaved radish, crumbled queso, toasted sesame seeds, lime-pickled red onion
CHICKEN SALTIMBOCCA KY STYLE lardo, shaved country ham, and Baetje Farm “Amoureux” cheese, served with Marsala sauce, turned gold potatoes and broccolini
PEARL COUSCOUS JARDINIÈRE pearl couscous cooked with diced pumpkin and greens, braised saffron leek and fennel, orange-glazed garden Hakurei turnips and Jerusalem artichokes, crushed hazelnuts
BERRY BEEF FLANK STEAK seared in duck fat and fresh herbs, carved and served with potato gratin, broccolini, black garlic Bordelaise and fresh horseradish
DESSERT & CHEESE
SEAN’S LEMON RICOTTA CAKE blueberry coulis, sugared blueberries, rosemary Diplomat cream
CLEA’S CHOCOLATE BREAD PUDDING topped with cherry jam and scratch-made bourbon ice cream
SELECTION OF REGIONAL ARTISAN CHEESES Baetje Farm “Miette” and “Bloomsdale”, Tulip Tree Creamery “Nightshade” and “Tulip Tweed”, with date butter apricot chutney and pide Choose two for no additional charge or a tasting of all four for $20
dietary accommodations are always an option | if possible, please let us know at time of booking
FEBRUARY APHRODISIACS (beginning February 5)
PRIX FIXE $70
OPTIONAL STARTERS
CAVIAR, DIP AND CHIPS $12 luxe sour cream and leek dip, spoonbill caviar, BBQ chips
ARTISAN CHEESES $22 a selection of four cheeses, roasted almonds, compote of dates, dried apricots, figs and raisins, crispy pide flatbread
OYSTERS ON THE HALF SHELL $4 each yuzu granita, wasabi tobiko, rice wine and shoyu-pickled shallot
PINXTOS
PIQUILLO PEPPER RELLENOS WITH CAPRIOLE GOAT CHEESE AND EXTRA VIRGIN OLIVE OIL | PICKLED QUAIL EGG WITH SHAVED PROSCIUTTO AND AÏOLI | MANCHEGO AND QUINCE PASTE
FIRST COURSE
ENDIVE SALAD marinated hearts of palm, crispy shallots, roasted chickpeas, puffed rice, sev, and avocado Green Goddess
SAFFRON BILLI BI mussels pulled from the shell, fish broth, saffron, cream, fresh turmeric, melting leeks
BERRY BEEF CARPACCIO seared in black peppercorns and sliced thin, with fennel salad, Maldon salt, salsa verde, aged balsamic vinegar, garlic toast
SPAGHETTI AL NERO fresh pasta with calamari, lemon, garlic, crushed red pepper, cuttlefish ink, white wine
ENTREE
PAN-FRIED FLOUNDER hazelnut crumbs, orange agrodolce, Castelvetrano olives, wilted spinach, hot-roasted cauliflower florets, Yukon Gold potato
ARROZ DI FUNGHI Duncan’s Narrow Gate Farm lion’s mane, trumpet, and oyster mushrooms, Calasparra rice, slow-cooked Tuscan kale, tarragon cream drizzle
CATALAN ROAST LAMB Four Hills Farm lamb marinated in rosemary, sage, white wine and garlic, braised with tomato and veal stock, served with roasted potatoes, carrots, and balsamic-glazed onions
POULET ROUGE POUSSIN spatchcocked and pan-fried with garlic, sherry, white wine, lemon, chicken broth and fresh parsley, served with artichokes and pearl couscous
BERRY BEEF FILET MIGNON 8-ounce barrel cut seared with duck fat and fresh thyme, served with Cabrales blue cheese sauce and papas bravas $25 add’l
DESSERT
CRÈME CARAMEL passion fruit coulis, mango, pineapple, crushed meringue kisses
CHOCOLATE CLOUD chocolate mousse, crispy layers of shredded filo in vanilla bean syrup, local strawberries, whipped cream
BASQUE CHEESECAKE burnt with blueberry compote
dietary accommodations are always an option | if possible, please let us know at time of booking
WINTER BRUNCH
PRIX FIXE $35
OPTIONAL STARTERS | MARKET PRICE
SWEET POTATO BEIGNETS whipped cranberry spread, Sean’s charred garden pepper hot honey, candied pecans
COUNTRY HAM BISCUITS silver dollar buttermilk biscuits with Browning’s country ham and apple butter
FIRSTS
WINTER SALAD salad greens with endive, hearts of palm, oranges and pumpkin seed vinaigrette
JERUSALEM ARTICHOKE BISQUE made with sunchokes from our garden, served with crispy artichoke chips and crème fraîche
BROWN SUGAR APPLE PARFAIT with housemade granola and honeyed Greek yogurt
ENTRÉES
KENTUCKY WINTER BREAKFAST two local eggs, Weisenberger cheese grits, crispy potatoes, baby biscuit with sausage gravy, Benton’s hickory-smoked bacon, sautéed greens
LOCAL STRAWBERRY DUTCH BABY souffléed pancake filled with Kentucky strawberries, served with maple syrup and Purnell’s breakfast sausage patties
BLUEGRASS EGGS BENEDICT poached local eggs on our own scratch made English muffins, thin-sliced Broadbent country ham, house made cheese salad, lemony Hollandaise and crispy potatoes
WILD RICE AND QUINOA PANCAKE with confit of Duncan Farm mushrooms, sautéed greens, and slow-cooked leeks, mushroom velouté
SPANISH OMELETTE filled with Spanish chorizo, grated Manchego, caramelized onions and red peppers, served with crispy potatoes.
SALMON CROQUETTES griddled Ora King Salmon croquettes, caramelized onions and peppers, lemony Hollandaise, crispy potatoes, and sautéed greens with a sunny egg
DESSERT
MIDWAY BAKERY PIE SUPPER — bourbon pecan, apple, or chess