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Springtime in the Bluegrass

Holly Hill Inn
Event organized by Holly Hill Inn

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Springtime in Kentucky brings beautiful blooms, Keeneland racing, and delicious fresh produce to the Bluegrass.

Holly Hill Inn's chef de cuisine Tyler McNabb is using the season's bounty to create a five-course Springtime in the Bluegrass tasting menu, served Wednesdays through Saturdays, beginning April 4.

The menu includes entrées of Roasted Rack of Kentucky Lamb, Virginia Fluke, 12-ounce New York Strip Steak, and Chicken Fried Beef Cheeks; spring vegetables are featured in several of the courses.

The five-course tasting menu is available for $65. A modified three-course option is available for $45. For reservations, please call (859) 846-4732 or visit hollyhillinn.com/reservations. Seatings begin at 5:30 p.m.

Served beginning April 4
Five courses; $65

Smoked Trout Pate
With pide and pickles $12

Meatball Mingler
Stonecross Farm pork with sauce verde, Two Shakes Farm lamb with almond-garlic sauce, Blackhawk beef with bourbon barbecue sauce $12

Fried Pie
Sheltowee mushroom, ramp, and green garlic filling, served with crème fraiche and Bluegrass Aquaponics parsley salad

Fresh Egg Noodles
With country ham, peas, crème fraiche, black pepper, chervil, and Pecorino Romano

Sorghum Bowl
Rye toast with sorghum butter, Benedictine, massaged kale, red onion marmalade, popped sorghum, sorghum-lime drizzle and benne seeds

Warm Asparagus and Dressed New Potatoes
With a soft-boiled egg, Kentucky trout roe and baby arugula

White Asparagus Bisque
Made with rich chicken broth, finished with a touch of cream and topped with lump crab meat and romesco

Tender Local Lettuces
With preserved lemon, charred spring onion buttermilk dressing, toasted bread crumbs and fresh herbs

Meat ‘n’ Three
Roasted Rack of Kentucky Lamb
With minted persillade crust and red wine demi-glace, pickled chow, fallen goat cheese souffle and fresh local vegetable

Chicken Fried Beef Cheek
Braised for hours then breaded and pan-fried, smothered with brown gravy over pomme puree, pickled chow and fresh local vegetable

Virginia Fluke
Stuffed with smoked mussels and shrimps, with Sauce de Quimper, herbed hushpuppies, pickled chow, and fresh local vegetable

Local Vegetable Sampler
Fallen goat cheese soufflé, pickled chow, roasted radishes, carrots and beets, English peas, and pepper jelly “gastrique”

12-ounce New York Strip
With pomme puree, local vegetable, pickled chow, demi-glace and garlic butter, $15 additional

Bourbon Flavor Wheel Cake
Malted-milk chocolate cake, sorghum buttercream, Luxardo cherries, dark chocolate glaze, hazelnut sorbet and orange compote

Corncake Skillet
With Bourbon Honey ice cream and hickory nut syrup (serves 2, order at start of meal), $5 additional

Old School Brandy-Rum Custard Brulee

Chocolate Bourbon Pecan Pie

Kentucky Proud Cheese Course
Onion walnut madeleines and, from Kenny’s Farmhouse Cheese, Kentucky Blue, Fromage Blanc with lavender-rhubarb glaze and Awe-Brie $16