Dinner Menu
Small Plates
KENTUCKY BEEF TARTARE with BARREN COUNTY BLUE CHEESE GAUFRETTE, CURED EGG, and PICKLED MUSTARD SEED
(14)
MUSSELS with COUNTRY HAM XO SAUCE, CULTURED BUTTER, and SIXTEEN BRICKS BREAD
(15)
PORK BELLY STEAMED BUNS with CHEERWINE GLAZE, KIMCHI CARROTS, and BENNE SEED
(8)
HERBED POTATO GNOCCHI with CAPRIOLE FARMS FONDUE, SWEET PEA, and WILD MUSHROOM
(12)
ESCARGOT with MARROW BUTTER, RED ONION JAM, and TOAST POINTS
(10)
SPRING GREENS with LAMB BELLY BACON, SNAP PEAS, GRAPEFRUIT and MINTED YOGHURT
(10)
ASPARAGUS SALAD with DUCK EGG, MOUNTAIN HAM, SPRING GARLIC RELISH, and BUTTERMILK TOUM
(12)
BIBB LETTUCE with STRAWBERRIES, ROASTED BEETS, RICOTTA SALATA and RHUBARB VINAIGRETTE
(9)
Entrees
KENTUCKY FRIED RABBIT with BUTTERMILK BISCUIT, CREAMED COLLARD GREENS, and BIZ BAZ SAUCE
(24)
BLACK HAWK FARMS HANGAR STEAK with COMPOUND BUTTER, FRENCH FRIES, and SPRING GREENS
(26)
HILL FARMS CHICKEN with RICOTTA DUMPLINGS, CIPOLLINI ONIONS, GRAPES, and MADHOUSE VINEGAR SAUCE
(22)
BURGER with SIXTEEN BRICKS BUN, SHARP CHEDDAR "AMERICAN CHEESE," DILL PICKLE RELISH, DUKE'S MAYO, and FRIES
(16)
LAMB SHANK OSSO BUCCO with BUTTER BEAN CHOW CHOW, and TOMATO-PEPPER BROTH
(26)
SWISS CHARD CAPUNS with CARRIAGE HOUSE FARMS WHEAT BERRY, SORGHUM GRAIN, DELTA RICE, WILD MUSHROOM, and VEGETABLE DEMI GLACE
(18)
MARKET FISH with SEASONAL SEAFOOD PREPARATION
(mkt)
Sides for the Table
BUTTERMILK BISCUITS with SEASONAL JAM and WHIPPED BUTTER
(4)
CARAMELIZED BRUSSELS SPROUTS with TOASTED ALMOND PRESERVED LEMON
(6)
KENNEBEC FRIES with SMOKED MAYO, HOUSE KETCHUP, and OWENSBORO BLACK BBQ
(6)