Whipped potatoes, candied root vegetables, sauteed green beans, smoked tomato jus.

Crispy duck breast, weisenberger grits, brown butter brussels sprouts, bourbon gastrique.

Sweet pepper salad, arugula, kale, pecorino cheese, grilled broccolini, essenza 8 year balsamico.

Roasted garlic sweet potato puree, bacon braised collards, bourbon roasted pears, sorghum glaze.

Braised lamb shank, frondosa farms mushroom risotto, roasted shallots, swiss chard, gremolata.

Tomato fennel coulis, roasted caulilini, farro grains, zucchini, basil pesto.

Cauliflower steak, brown butter brussels sprouts, quinoa, swiss chard Local mushrooms, romesco sauce, marcona almonds.

A Louisville Tradition since 1926. Roasted turkey breast, toast points, mornay sauce, pecorino romano cheese, baked golden brown, finished with bacon and tomatoes. Please allow 20 minutes to prepare.

The chef’s daily inspiration.

Gulf shrimp, weisenberger grits, local cheddar, pepper scallion crudo, creole sauce.

Rutabaga hash, nueske’s bacon, charred jalapeno aioli.

Risotto croquettes, mozzarella, tomato coulis, shaved fennel, espelette chili powder.

Parmigiano reggiano, crouton, anchovy.

Groganica farms heirloom lettuce, blood orange, seasonal mandarins, cucumber, avocado, marcona almonds, pecorino cheese, champagne vinaigrette.

Local radish, yellow beets, fennel, golden raisins, smoky blue cheese, candied pecans, herb vinaigrette.