Menu

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
Equus accepts
Reservations Monday through Saturday from 6:00 pm to 10:00 pm.
Call (502) 897-9721 to make your reservations.
Or click here to make
reservations online.
Jack's, which is open from 4:00 pm to 12:00 am, does not accept reservations.

