Dinner Menu

Please call 270-683-6265 ext. 106 to place an order.

Starters

Hot Brown Spring Rolls – 8

Smoked turkey, applewood bacon, tomatoes, and aged cheddar cheese with Sriracha Aioli.

Charcuterie – 13

Variety Boar’s Head salami and cheese with fresh fruit and toast points.

Fried Green Tomatoes – 9

Lightly breaded green tomatoes topped with charred tomatillo salsa, feta, scallion, and pickled onions.

Sausage-Stuffed Peppers – 9

Italian sausage, cheese, tomatoes, onions in piquillo peppers and fried. Served with Diablo sauce.

Jerk Wings – 14

Wings fried and tossed in house-made jerk sauce with Blue cheese.

Barbacoa Nachos – 14

House-made barbacoa over fresh nachos with queso, cheddar, scallion, and charred tomatillo salsa.

Sweet Chili Calamari – 12

Lightly breaded calamari, flash fried and tossed in sweet chili sauce.

Fried Lion’s Mane – 14

Lightly breaded local Lion’s Mane mushrooms. Fried and served with Club Sauce.

Salads

Bourbon Apple – 11

Local lettuce, toasted walnuts, dried cranberries, gorgonzola, bourbon-sésame vinaigrette.

Club Salad – 9

Local lettuce, cherry tomatoes, pickled onions, cucumber, croutons, champagne vinaigrette.

Caesar – 10

Local lettuce, croutons, Caesar dressing, aged parmesan.

Add Grilled or Crispy Chicken ($6), Grilled Salmon ($10), Grilled Shrimp ($9).

Entrées

Fra Diavolo – 17

Penne tossed in caramelized onions and charred tomatoes in smokey and spicy red sauce with fresh basil.

Mushroom Risotto – 18

Local heirloom mushrooms pan roasted and served with creamy, parmesan risotto.

Shrimp al Limone – 25

Shrimp simmered in garlic and lemon cream sauce with capellini pasta.

Bourbon Salmon – MKT

New Zealand Ora King salmon, grilled Weisenberger cheddar grits, chef’s vegetables, and fried leeks. (Rated by Monterey Bay Aquarium “Best Choice.”)

Chicken Florentine – 19

Sautéed chicken breast in pesto cream with spinach over parmesan and herb-roasted potatoes.

Crab Cakes – 26

Claw crab meat with horseradish remoulade over grilled grits with chef’s vegetables.

Club Burger – 11

Fresh Brioche bun, Blackhawk Farm’s 7 oz burger, aged white cheddar, local tomato, lettuce, aioli, and pickled onions.

Hot Brown – 12

Smoked turkey, fresh brioche, Mornay sauce, applewood bacon, cherry tomatoes.

Barbacoa & Grits – 18

House-made barbacoa over grilled Weisenberg cheddar grits with scallion, feta, and charred tomatillo salsa.

Chef’s Steak of the Day – MKT

Chef’s selection of locally raised Hill View Farms beef grilled to temperature and served with roasted potatoes and chef’s vegetables.

Consuming raw or undercooked foods may increase the risk of food-borne illness.

Desserts

Selection of desserts from Niko’s Bakery & Cafe.