Warm currant bread pudding topped with meringue & finished with a bourbon crÉme anglaise

Homemade carrot ice cream layered with spiced gÉnoise cake, white chocolate ganache & finished with cream cheese frosting & bourbon walnut sauce

Artisan cheeses with fresh fruit in season and French bread

Individual rich chocolate cake layered with raspberry mascarpone & finished with an espresso whipped cream & a mocha sabayon

Vanilla custard with warm caramel sauce & a caramelized sugar crust

Seasonal fruit served warm with vanilla ice cream

{Made Daily}

Orange pound cake with dreamsicle ice cream & a cranberry orange compote

With marshmallow cream, apple cider caramel, ginger syrup & caramel ice cream

MUSHROOM GLACE DE VIANDE & A PUMPKIN RISOTTO WITH GRUYERE, NUTMEG, ASPARAGUS AND WALNUTS

FILLED WITH ROASTED CHICKEN, CRIMINI MUSHROOMS, BUTTERNUT SQUASH, SWISS CHARD, COMTÉ CHEESE & FINISHED WITH MORNAY SAUCE

BONELESS FILET PREPARED WITH HARICOT VERT, SPANISH ALMONDS, LEMON SUPREMES, BRIOCHE CROUTONS & A BROWN BUTTER VINAIGRETTE

BRINED ½ CHICKEN PREPARED WITH CARAMELIZED BRUSSEL SPROUTS WITH COUNTRY HAM & TRUFFLE MAC AND CHEESE

PAN SEARED FILET OF SOLE PREPARED WITH OYSTER MUSHROOMS, SALSIFY & A HOUSEMADE SAUCE VERTE

ROMAINE, BACON, WATERCRESS, TOMATOES, GREEN ONIONS, AVOCADO, GRILLED CHICKEN, BLUE CHEESE, DIJON VINAIGRETTE.

CRÈME FRÂICHE, APPLES, SUN-DRIED CRANBERRIES, SPICY PECANS.

PREPARED OPEN-FACED WITH SAURKRAUT, CARAMELIZED ONIONS, CARROTS, KENTUCKY WHITE CHEDDAR & DIJON BUTTER ON TOASTED SODA BREAD

CRISPY COD ON TOASTED COUNTRY WHITE BREAD WITH SPICY MAYO, ARUGULA, RED ONION, SLICED DILL PICKLE AND TOMATO

1/2 SANDWICH CHOICES: FISH, CORNED BEEF, CHICKEN SALAD OR PORK TENDERLOIN WITH YOUR CHOICE OF SOUP

CARAMELIZED ONIONS, WITH CHEDDAR, SWISS, OR BACON

CLASSIC CAESAR SALAD WITH SPICY FRIED OYSTERS, CRISPY PROSCIUTTO AND SHAVED REGGIANO.

SLICED TENDERLOIN WITH FONTINA CHEESE, APPLE & ONION MARMALADE, MIXED GREENS, SHALLOTS & DIJON MUSTARD ON SOFT BAGUETTE

SEARED SCALLOPS, CRIMINI MUSHROOMS, BUTTERNUT SQUASH,WARM BACON SORGHUM VINAIGRETTE.

KENTUCKY BIBB LETTUCE, TOASTED ALMONDS, BASIL VINAIGRETTE.

Served with roasted garlic, cornichons, red onions & French bread.

Bacon wrapped Medjool dates stuffed with chorizo sausage & Capriole Farm goat cheese with a smoky tomato sauce.

Pan seared and served with a Kentucky Bibb lettuce & brown butter sauce. Finished with white truffle oil.

Broiled with garlic butter & croutons.

Pan seared Hudson Valley foie gras with caramelized local apples, onions & aged Calvados syrup

Sautéed shrimp in a red eye gravy with shiitake mushrooms, tomatoes and country ham served over creamy grits.

Kentucky country ham, green onions & creamy grits.

Prepared over bourbon and bacon braised collard greens, roasted fingerling potatoes and finished with an orange gastrique and pan seared foie gras.

Grilled center cut beef filet with Parma Prosciutto, asparagus, sage beurre blanc and a crispy potato cake. Finished with Parmigiano-Reggiano

With a warm lobster herb glacé and Provençal vegetables tossed in a sherry vinaigrette.

Mr. Fry’s famous fare from a Highlands landmark. Served with fries, carmelized onions, lettuce, pickle & tomato. Available with Swiss, cheddar or bacon.

Grilled and served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme.

Lobster tails tossed with campanelle pasta, Niçoise olives, bacon, sun-dried tomatoes, jalapeños, broccoli rabe & tomato concasse in a rosemary shallot olive oil. Topped with Parmigiano-Reggiano

Twelve ounce center cut loin chop, herb encrusted & seared with a dry vermouth glaze. Served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic & shiitakes.

Layers of potatoes, wild mushrooms & thyme topped with CAPRIOLE FARM goat cheese. Accompanied by grilled vegetables with mixed wild greens in a nutty vinaigrette & a pepper currant relish.

Prepared with French green lentils, truffled brussel sprouts, bacon, local kale and a poulet jus.

Pan seared filet encrusted with almonds and pistachios. Served on sautéed spinach with a tomato, pearl onion and chive beurre blanc.

Pan seared with sweet corn, scallions and basil in a lobster, ginger and red pepper broth finished with a lime, red bell pepper crème fraîche.

Pepper encrusted tataki-style Yellowfin tuna with warm escarole and a macerated golden raisin ice wine reduction.

Seared with roasted carrots, fingerling potatoes, pearl onions, leeks and a toasted almond, shallot and prosciutto butter.

Candied pecans, sun-dried cranberries & goat cheese over mixed greens in a lemon balsamic vinaigrette.

Kentucky arugula with pistachio & herb rolled Indiana goat cheese in a shallot citrus vinaigrette.

Fine English blue cheese and walnuts served with seasonal greens.

Served on Bibb lettuce with toasted almonds.