AZUR restaurant and patio

Lobster, chive, and cream cheese stuffed crepes with a tropical guava sauce and local sugar snap pea shoots.

With bourbon peach chutney.

Baked and served with caper tartar sauce and citrus-tomato jam.

6 shrimp dressed in spicy pineapple-horseradish cocktail sauce.

Gluten-free. Topped with truffle infused olive oil, grated romano cheese, and served with roasted garlic aioli.

Blistered cauliflower with sweet and spicy glaze, topped with fresh chives, peanuts, and sesame seeds.

Topped with candied pecans, bourbon-apple butter and served with grilled baguette.

Chopped romaine tossed with smoked bacon, sweet corn, tomatoes, grated parmesan, and buttermilk-chive ranch dressing. Add on chicken, salmon and shrimp at a extra charge.

Fried or grilled chicken tossed in buffalo sauce, with chopped romaine hearts, fresh diced tomatoes, pimiento cheese, smoked bacon, fresh corn, and a buttermilk-chive dressing.

Smoked bacon, roasted beets, goat cheese, and a warm sherry mustard vinaigrette. Add on chicken, salmon and shrimp at a extra charge.

Cabbage slaw, field greens, carrots, green beans, crispy wontons, crunchy rice noodles, fresh pineapple, roasted peanuts, and a ginger-soy-peanut dressing.

Grilled chicken breast topped with melted brie cheese, smoked bacon and bourbon apple butter on a toasted brioche bun. Served with Azur fries or a small house salad.

Blackened salmon filet topped with lettuce, peach chutney, and goat cheese. Served on a brioche bun with fries, or a small house salad.

8oz hand spanked beef, topped with caramelized onions, mild green chilies, and a side of cheddar mornay sauce for dipping. Served with Azur fries, or a small house salad.

Blackened mahi mahi, with cabbage slaw, pineapple relish and tartar sauce on flour tortillas. Served with Azur fries or a small house salad.

Local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette. Add on chicken, salmon and shrimp at a extra charge.

Gluten free. Sauteed chicken breast blanketed with sugar cured country ham and mozzarella, then baked. Served over chipotle mashed potatoes and topped with a tropical guava sauce and grilled asparagus.

Wok fired lo mein noodles, basil, tomatoes, and haricot vert. Topped with crispy fried chicken, crushed peanuts, and pineapple-rum salsa.

Wok fired lo mein noodles, basil, tomatoes, and haricot vert. Topped with crispy fried chicken, crushed peanuts, and pineapple-rum salsa.

Delicately fried and served over buttermilk mashed potatoes with southern style pole beans and classic cream gravy.

Filo wrapped shrimp, lightly fried, and served over coconut sweet corn risotto with a honey, garlic and red chile glaze. Kentucky seafood cook off winner.

Chef's composed dish of fresh vegetables based on season and availability. Can be prepared vegetarian, vegan, or gluten free.

Steakhouse spice rubbed and grilled over bacon-cheddar mac and cheese, with garlic grilled broccolini, and a sherry wine-mushroom sauce.

Served over creamy blue cheese mashed potatoes and topped with root vegetable crunch.

Pasta spirals enrobed in a silky sauce of crushed tomatoes, cream, vodka, parmesan cheese, and fresh basil. Add at a extra charge for chicken, salmon and shrimp.

Sea scallops, shrimp, fresh corn, asparagus, and tomato in a lobster butter pan sauce over creamy pimiento cheese grits.

Over Louisiana style red beans and rice, with apple-bourbon butter, and candied pecans.

Pan seared and served over cauliflower au gratin with a citrus-beet salad, candied pecans, and arugula pesto.

Mixed greens, dried cranberries, toasted almonds, blue cheese, shaved red onions, balsamic vinaigrette.

Hearts of Romaine, Romano, croutons, egg, herb-roasted tomatoes.

Applewood bacon, shaved heirloom beets, goat cheese, warm sherry mustard vinaigrette.

Buffalo sauce, romaine, egg, tomatoes, cheddar cheese, smoked bacon, corn, buttermilk ranch.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. Blackened salmon, applewood bacon, lettuce, peach chutney, goat cheese, brioche bun.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. Roasted pork shoulder, smoked ham, swiss cheese, mustard, pickle.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. 8 oz short rib and chuck Angus blend, American cheese, beer-battered onion ring, roasted garlic aioli, tomato, brioche bun.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. Grilled chicken breast, prosciutto ham, fresh mozzarella, sliced tomato, balsamic glaze, basil mayo, ciabatta roll.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. Slow-roasted turkey, whipped goat cheese, peach jam, smoked bacon, baby spinach, tortilla wrap.

Sandwiches served with a choice of fields greens salad, french fries, lemon cabbage slaw, or a cup of soup. Grilled portobello, smashed avocado, sliced tomato, shaved red onion, goat cheese, ciabatta bread.

Filo crusted coconut & sweet corn risotto, red Chile glaze.

Cornmeal-crusted cod, grilled tortilla, cabbage slaw, mango chutney.

House-smoked salmon, whipped goat cheese, capers, roasted red peppers, field greens salad.

Pasta spirals enrolled in silky tomato vodka sauce with crushed red pepper, fresh herbs, & romano cheese.

Buttermilk mashed potatoes, southern style pole beans, cream gravy.

Slow-roasted turkey, smoked ham, toasted ciabatta, cheddar mornay, smoked bacon, scallions, tomato.

Lobster and cheese crepes, tropical guava sauce, petite field greens salad.

Delicately fried with bourbon mashed potatoes, cream gravy, and southern style green beans. Served with a family AZUR house salad and sour cream cornbread.

Grilled chicken breast served with cilantro-pesto rice, caramelized ripe plantains, pineapple salsa and sweet guava sauce. Served with a family AZUR chopped salad and sour cream cornbread.

Sautéed shrimp with garlic, fresh corn, tomato, and asparagus over pimiento cheese grits, with lobster butter pan sauce. Served with a family AZUR chopped salad and sour cream cornbread.

Chia and hemp crusted salmon over cilantro pesto rice, with grilled asparagus and a green chili-apricot vinaigrette. Served with a family AZUR house salad and sour cream cornbread.

Sautéed chicken breast topped with mozzarella and country ham then baked, served with chipotle mashed potatoes, grilled asparagus, and sweet guava sauce. Served with an AZUR house salad and sour cream cornbread.

Four, 8 oz filet mignons, steakhouse spice rubbed and grilled. Served with roasted garlic mashed potatoes, grilled asparagus, sherry wine-mushroom sauce, and lump crab. Served with a family AZUR chopped salad and sour cream cornbread.

Build your own blackened Mahi Mahi tacos with lemon-broccoli slaw, pineapple relish, caper tartar sauce, and chipotle lime rice. Served with a family AZUR house salad and sour cream cornbread.

Topped with pineapple salsa and a peanut-sesame crumble. Served with an AZUR house salad and sour cream cornbread.

topped with truffle infused olive oil, grated romano cheese, and served with roasted garlic aioli.

with bourbon peach chutney

grilled with parmesan, oregano, butter, and garlic, or raw on the ½ shell with lemon and cocktail sauce.

topped with candied pecans, bourbon-apple butter, and served with grilled baguette.

lobster, chive, and cream cheese stuffed crepes with a tropical guava sauce and local sugar snap pea shoots.

grilled baguette topped with balsamic-tomato basil concasse and gorgonzola cream sauce.

pan seared with ouzo infused tomato sauce and seared haloumi cheese.

chopped romaine tossed with smoked bacon, sweet corn, tomatoes, grated parmesan, and buttermilk-chive ranch dressing.

local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions, and a balsamic vinaigrette.

roasted beets, boursin cheese, and a warm sherry mustard vinaigrette.

warm pecan crusted goat cheese, baby spinach, fresh asparagus, candied pecans, fresh strawberries tossed in a caramelized onion-strawberry vinaigrette.

a grain bowl of quinoa, chick peas, kale, broccoli slaw, toasted almonds, cranberries, chia and hemp hearts, tossed in a green chili-apricot vinaigrette.

8oz KY black hawk wagyu beef topped with smoked bacon, melted pepper jack cheese, bacon-onion jam, lettuce and tomato on toasted brioche bun. Served with AZUR fries or a small house salad.

blackened salmon filet topped with baby spinach, peach chutney, and goat cheese. served on a brioche bun with AZUR fries or a small house salad.

fried or grilled, then dipped with sweet and spicy glaze. Topped with lemon-broccoli slaw and creamy sriracha honey mustard sauce on a toasted brioche bun with a choice of fries or a small house salad.

sautéed chicken breast blanketed with sugar cured country ham and mozzarella, then baked. served over chipotle mashed potatoes and topped with a tropical guava sauce and grilled asparagus.

wok fired lo mein noodles, basil, tomatoes, garlic, and haricot vert, sweet peas topped with crispy fried chicken, crushed peanuts, and pineapple salsa.

adobo grilled chicken breast over cilantro-pesto risotto with pineapple salsa, caramelized ripe plantains, and tropical guava sauce.

sea scallops, shrimp, fresh corn, asparagus, and tomato in a lobster butter pan sauce over creamy pimiento cheese grits.

blackened mahi mahi with cabbage slaw, pineapple relish, and tartar sauce on flour tortillas. served with AZUR fries or a small house salad.

bone-in heritage breed pork chop, grilled and mustard-peach bbq glazed over pimiento cheese grits with creamy fresh corn and sweet pea succotash.

grilled 8 oz center cut filet mignon with creamy garlic-herb boursin cheese mashed potatoes, onion bacon jam and sautéed haricot vert and marsala wine sauce.

delicately fried and served over bourbon mashed potatoes with southern style pole beans and classic cream gravy.

hemp and chia seed crusted and pan seared. served over cilantro-lime pesto risotto with grilled asparagus and a green chili-apricot vinaigrette.

filo wrapped shrimp, lightly fried and served over coconut-sweet corn risotto with a honey, garlic, and red chile glaze. + Kentucky Seafood Cook Off Winner!

lightly smoked salmon sautéed with lemon, capers, mushrooms, garlic, and fresh spinach in a white wine butter sauce. tossed with angel hair pasta and topped with goat cheese and herb toasted bread crumbs.

with choice of side

with choice of side

with choice of side

spicy tuna, pickled jalapeño, cream cheese, spicy crab, tempura fried

salmon, cream cheese, avocado.

yellowtail, tuna, salmon, mango, soypaper, crab stick, cucumber, avocado.

tempura shrimp, spicy crab, avocado, unagi tare.

pepper tuna draped over Albacore tuna, spicy tuna, avocado, yuzu.

seared salmon, tuna draped over spicy tuna, asparagus, spicy aioli.

lobster salad on top of tempura shrimp, spicy crab stick roll with soy paper.