Our food philosophy is simple: Prepare delicious
new American cuisine using only the best, seasonal
ingredients. Our menu, featuring everything from
delicious small bites to mouth-watering entrees, is
updated often and new specials are created frequently.
We proudly support local farmers and producers and
take pride in preparing & serving regional cuisine.

(Download PDF)

small bites

KENTUCKY POUTINE 5
Canadian classic - fries, mozzarella, chicken gravy

EQUUS SIGNATURE CRAB CAKES 8
red pepper tartar sauce

JACK’S NACHOS 8
beef, cheese, sour cream, guacamole,
hot sauce, jalapenos

CRISPY CALAMARI 8
triple olive caponata, hot sauce

SHRIMP-N-GRITS 10
rock shrimp, Wiesenberger grits,
country ham, spicy maple, egg

BUFFALO CHICKEN POPS 9
six clean bone wings, blue cheese dressing,
celery sticks

HOT BROWN BITES 6
smoked gouda mornay, bacon, turkey, tomato,
Klaus pretzel roll

REUBEN TACO 8
15 hour corned beef, sauerkraut, swiss,
1,000 island, rye crisps

DUCK TENDERS 9
duck fat fries, served with BBQ, Honey Mustard,
Buffalo, & Ranch

GNOCCHI 8
English pea, parmesan, country ham, truffle

KY EGG ROLL 9
braised short rib, whipped pototoes, kale

BRAISED PORK WRAPS 8
KY bibb, roasted tomato, chipotle aioli

SCALLOP* 10
parmesan grits, co. ham, green beans,
lobster butter

SHRIMP & SPINACH WONTON 8
smoked tomato sauce

MUSSELS 9
Harp & garlic steamed

MEAT & CHEESE PLATE 9 | 15
cured meats and cheeses


soups & salads

EQUUS MUSHROOM FUMÉ 6

SOUP SPECIAL 6

BABY SAVOY SPINACH SALAD 7
grapes, black walnuts, Stilton blue cheese,
walnut oil vinaigrette

FIELD MIX SALAD 7
goat cheese spread, spiced pecans, winter squash,
apple cider vinaigrette

GRATEFUL GREENS BIBB SALAD 7
manchego, apple, toasted almonds, maple
Woodford Reserve vinaigrette

BABY WEDGE SALAD 7
iceberg, blue cheese, house bacon, tomatoes,
croutons, Stilton blue cheese

CAESAR 7
classically presented

Add chicken or basa to any salad 6.
Add crab cakes for additional 8

sandwiches & such

JACK’S PRIME BURGER* 10
pretzel roll or regular bun, choice of Provolone,
Pepper-Jack, American or Blue
Add Stilton or bacon for 1.50 or caramelized onions .25

FISH TACOS 12
blackened & grilled basa, Cajun remoulade, avocado,
cilantro, marinated tomatoes, cabbage

FISH SANDWICH 12
beer battered basa, croissant

HOT BROWN 11.5
smoked gouda mornay, bacon, turkey,
tomato, Klaus pretzel roll

DAILY PIZZA OR PASTA CREATION 15

entrées

POT ROAST 17
whipped potatoes, carrot, onion, Brussels sprouts

ALMOND CRUSTED CORVINA 18
paprika fried green tomatoes, fresh vegetable du jour,
herb-garlic beurre blanc

FRIED CHICKEN 16
whipped potatoes, braised kale, cornbread, gravy

CREEKSTONE FILET* 32
roasted fingerling potatoes & pearl onion, green beans,
rosemary Madeira, bacon, veal mushroom sauce

TEXAS RED FISH 19
sweet potato polenta, leek, country ham
& sweet potato hash, brown butter hollandaise

LOCAL PORK CHOP* 28
Vegetable du jour, au gratin potatoes,
brandy mushroom cream sauce

ROCK SHRIMP JENKINS 22
fried rock shrimp, whipped potatoes,
bourbon-Creole lemon sauce

SEA BASS MKT
whipped potatoes, lemon-dill beure blanc, zucchini,
squash, sweet pepper, leeks

SEARED SCALLOPS* 30
parmesan grits, country ham, green beans, lobster butter

CREEKSTONE RIBEYE* 29
Saratoga cut, vegetable du jour, whipped potatoes,
house steak sauce

Ask About Chef Tavis’s Nightly 5-Course Whim!

weekly specials

Mondays: Fish Tacos only $10
Tuesdays: Pot Roast only $15
Wednesdays: Jack’s Prime Burger only $8
Thursdays: Fried Chicken only $14

* consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase the risk of foodbourne illness.

Owner – S. Dean Corbett
Executive Chef – Tavis Rockwell
General Manager – Ryan Arnett