| Shrimp and Grits |
$9.75 |
sautéed shrimp in a red eye gravy with shiitake mushrooms and tomatoes, served over creamy grits. |
| Country Pate |
$6.75 |
served with roasted garlic, cornichons, red onions and french bread. |
| Diver Scallops |
$12.00 |
pan seared and served with a kentucky bibb lettuce and brown butter sauce. finished with white truffle oil. |
| Spicy Fried Oysters |
$12.00 |
kentucky country ham, green onions and creamy grits |
| Foie Gras |
$15.00 |
pan seared hudson valley foie gras with caramelized local apples, onions and,aged calvados syrup. |
| Escargots |
$8.00 |
broiled with garlic butter and croutons. |
| Cheese Plate |
$9.00 |
artisan cheeses served with fresh fruit in season and French bread. |
| Goat Cheese Salad |
$6.50 |
candied pecans, sun-dried cranberries and goat cheese over mixed greens in a lemon balsamic vinaigrette. |
| Warm Brie Salad |
$6.50 |
served on Bibb lettuce with toasted almonds. |
| Arugula Salad |
$6.00 |
shaved reggiano and fennel in a champagne vinaigrette. |
| Stilton Salad |
$6.75 |
fine english blue cheese and walnuts served with seasonal greens. |
| Duck |
$25.00 |
pan seared duck breast with a dried fruit almond compote, puréed spinach and an apricot glaze. |
| Ahi Tuna |
$28.00 |
pepper seared and served medium rare with du puy lentils, crispy salsify and a port wine reduction. |
| Veal Medallions |
$27.00 |
medallions of veal sautéed with caramelized apples, toasted walnuts and indiana cider marinated figs. served with a calvados cream and gremolata mashed potatoes. |
| Salmon |
$23.00 |
pan seared filet encrusted with almonds and pistachios. served on sautéed spinach with a tomato, pearl onion and chive beurre blanc. |
| Lamb Chops |
$29.00 |
grilled, served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme |
| Poulet Rouge Fermier |
$23.00 |
all natural, free range half chicken breast brined with honey and herbs. roasted with autumn root vegetables, candied walnuts, crème fraîche and reduced chicken jus |
| Filet |
$32.00 |
grilled center cut beef filet with parma prosciutto, asparagus, sage beurre blanc and a crispy potato cake. finished with parmigiano-reggiano. |
| Trout |
$26.00 |
bacon wrapped and pan seared with a roasted garlic, rosemary and sage puree finished with rice beans and collard greens in a lobster sherry vinaigrette. |
| Pork Chop |
$24.00 |
twelve ounce center cut loin chop, herb encrusted and seared with a dry vermouth glaze. served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic and shiitakes. |
| Lobster Campanelle |
$25.00 |
lobster tails tossed with campanelle pasta, nicoise olives, bacon, sun-dried tomatoes, oil. topped with parmigiano reggiano. |
| Potato Gratin |
$16.00 |
layers of potatoes, wild mushrooms and thyme topped with goat cheese. accompanied by grilled vegetables with mixed wild greens in a nutty vinaigrette, and a pepper currant relish. |
| Jack's Burger |
$8.25 |
mr. fry's famous fare from a highlands landmark. served with fries, caramelized onions, lettuce, pickle and tomato. available with swiss, cheddar or bacon. |
