The document is a menu featuring a variety of appetizers, salads, steaks, entrees, sides, and desserts, with prices listed for each item. Highlights include dishes such as lobster slider, jambalaya, fried chicken, and bourbon balls. Additionally, all steaks come with Yukon cheddar mash potatoes and the entrees reflect a Southern culinary influence.

1. APPETIZERS
Rock Shrimp 15
Lightly Battered Shrimp, Bourbon Aioli, Sweet Chili Sauce
Warm Goat Cheese Skillet 13
Capriole Farms Goat Cheese, Crimini Mushroom, Bourbon Smoked Tomato, Flat Bread
Empanadas 15
Smoked Chicken, Jalapeño Pimento Cheese Empanada, Tomatillo Benedictine
Catfish Cakes 13
Pan seared, comeback sauce, fried leeks
Bison Sloppy Joe Sliders 15
Spicy Buffalo, Trifecta Barbecue Sauce, Brioche Bun, Sweet Bourbon Pickles
Oysters 15
Pan fried oysters, creamed corn, zucchini, okra, finished with a bacon and red pepper mignonette
White Bean and Tomato Bruschetta 13
White bean and tomato brochette, French bread toast points, country ham pate, bacon crumble and fresh basil
Frito Misto 8
Fried Jalapenos, Artichoke hearts, bourbon pickle, sweet habanera aioli
Fried Smelts 8
Lightly fried smelts, parmesan, Thai chili pepper, roasted garlic aioli
Lobster Slider 15
Lobster roll sliders, brioche buns served with house made sea salt and cracked black pepper chips
SALADS
Frisee 13
Frisee', roasted shallots, tomato, smoked salmon, fried green tomatoes, creamy dill dressing, with
Arugula 10
Arugula, roasted peaches, goat cheese, bourbon candied pecans, port wine vinaigrette
Wedge 9
Iceberg wedge salad with bacon, tomato and hard cooked egg served with buttermilk vinaigrette
Caesar 8
romaine, tomato, crouton, parmesan in our house made dressing
STEAKS
Steaks (all steaks are served with Yukon cheddar mash potatoes and vegetables of the day)
8oz. Filet with green peppercorn demi-glace-36
12oz. Ribeye, caramelized onion, mushrooms, cowboy butter-42
12oz. T-bone porterhouse, roasted shallot port wine demi-glace-$55
ENTREES
Pork 35
Pan Fried Pork dredged in season flour and sage, finished with apple butter creme fraiche, served with smoked
cheddar grits, vegetable of the day
Fried Chicken 24
Half of a Chicken served with Cheddar Yukon Mash and braised greens-24
Short Ribs 26
Braised short ribs, roasted potatoes, carrots in natural jus
Free Range Chicken 22
Pan seared, Lyonnais potatoes braised greens and buttermilk vinagrette
Jambalaya 25
Lobster, andouille sausage, peppers, onions, fettuccini, tomato cream sauce
Ribs 22
Half rack house smoked ribs, Trifecta barbecue sauce loaded Yukon potato salad, vegetable of the day
Shrimp and Grits 29
BBC Shrimp and grits, country ham, shallot, bacon, jalapeno, mixed bell peppers, capers, smoked cheddar grits,
local bourbon barrel stout cream sauce
Kentucky Primavera 20
Spring vegetables, linguini, and lemon basil caper butter
Sides-
Cheddar Yukon Mash-4
Braised Greens-4
Loaded Yukon Potato Salad-4
Vegetable of the Day-4
Lyonnais Potatoes-4
DESSERTS
Derby Cookie Ice Cream Sandwich 10
Two House Made Chocolate Chip and Pecan Cookies with Vanilla Ice Cream
Bourbon Balls 10
Bourbon Filling Covered with Rich Chocolate Ganache and topped with a Sugar Toasted
Pecan
Bread Pudding 10
Classic Southern Favorite served with a Bourbon Sauce and Ice Cream
Chocolate Mousse Berry Parfait 10
Chocolate Mousse and Mixed Berries layered and topped with Whip Cream and Granola