Appetizers

Equus Crab Cakes
Red Pepper Tartar Sauce and Lump Crab Mayonaise - 7

Mussels
with Applewood Smoked Bacon, Garlic, Leeks
and Pernod Tomato Broth - 8

House Made Butternut Squash Ravioli
with Herbed Brown Butter - 8

Country Fried Veal Sweetbreads
Creamed Spinach Grits and Ligonberry Veal Demi Glace - 9

An Assortment of Charcuterie and Cheeses - 14

Soups and Salads

Equus Mushroom Fumé
Mushrooms, Red Wine, Veal Stock & Heavy Cream - 5
Osborne 10 year Sherry - 5 glass

Soup of the Day - 6

Baby Spinach Salad
Red Grapes, Stilton Blue Cheese, Walnuts
and Walnut Vinaigrette - 7

Grateful Greens Caesar
Romaine, Parmesan Reggiano, Garlic Anchovy Dressing
Served with Crostini - 7

Field Green Salad
Pickled Beets and Onions, Vanilla Goat Cheese,
Tomato Vinaigrette - 7

 

Entrées

Vegetarian Gluten Free Pasta
Seasonal Vegetables and Mushrooms
with Truffle Cream - 14

Free Range Chicken
1/2 Souvide and 1/2 Confit, Sage Bread Pudding,
Spicy Greens and Chicken Jus - 20

Shrimp Jenkins
Bourbon, Brown Sugar, Lemon, Rosemary
and Worcestershire Sauce - 22

Spice Rubbed Grilled Pork Tenderloin
Sweet Potato Mash, Baby Beets and Sauce Supreme - 24

Kentucky Bison Short Ribs
Braised in Red Wine with Roasted Root Vegetables - 25

Parmesan Crusted Seabass
Squash, Whipped Potatoes, Lemon-Dill Beurre Blanc - 25

Fennel Dusted Halibut
Lentil Ragout, Baby Carrots, Shrimp
and Roasted Tomato Sauce - 27

Prime Beef Filet
Garlic Pommes Frits, Brussel Sprouts
and Périgueux Sauce - 28

Australian Rack of Lamb
White Bean Ragout, Braised Red Cabbage
and Bourbon Cherry Veal Sauce - 28

Executive Chef/Owner – S. Dean Corbett
Chef de Cuisine – Chris King
Sous Chef – Wes Gatlin
General Manager – Elizabeth Henderson
Assistant General Manager – Sara Cahill