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Bluegrass Brunch

Holly Hill Inn
Event organized by Holly Hill Inn

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Get ready for a day at the races with a delicious brunch made from fresh, local ingredients. Holly Hill Inn's chef de cuisine Tyler McNabb has created a spring menu for the Bluegrass Brunch, served Saturdays and Sundays in April.

A Springtime in the Bluegrass dinner menu is also available, Wednesdays through Saturdays during the spring meet.

For reservations, call (859) 846-4732, Seatings for brunch begin at 11 a.m. The restaurant will be closed for brunch on April 21. For more information, visit hollyhillinn.com.

Bluegrass Brunch
Three courses, $25 (choose from first course, entrée and dessert), or a la carte

Country Ham Biscuits
Quartet of baby buttermilk biscuits with aged country ham and apple butter $8

Artichoke Fritters
Quartet with Remoulade $8

Smoked Salmon Smorgasbord
Baby hoecakes, herbed cream cheese, capers, pickled shallot, egg salad $15

First Course
Local Lettuces
Sorghum Vinaigrette, toasted pecans, sliced oranges, crumbled goat cheese $6

Honeyed Yogurt and Fruit Parfait
With seasonal fruit and homemade granola $6

All entrées served with freshly baked biscuits and baby scones from our own Midway Bakery.

Bluegrass Benedict
Local poached eggs over shaved country ham and pimiento cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $16

Crispy Weisenberger Mill Cheese Grit Cake
Local poached eggs, creamed spinach, seasonal veggie hash and lemony Hollandaise $14

Eggs Manhasset
Local poached eggs over smoked salmon and herbed cream cheese on Midway Bakery English muffins with lemony Hollandaise, served with crispy new potatoes $15

Eggs Baltimore
Local poached eggs on crispy lump crab cake with lemony Hollandaise, served with seasonal vegetables $16

Stone Cross Farm Sausage Omelet
Kenny’s white Cheddar, caramelized onions and roasted peppers, served with crispy new potatoes $15

Sheltowee Mushroom Omelet
Caramelized onions, Capriole goat cheese and tarragon, served with crispy new potatoes $15

Shrimp and Grits
Tender shrimp, Weisenberger Mill white Cheddar grits and Louisiana butter sauce, served with seasonal vegetable $16

Stone Cross Farm Pork Chop
Pan-roasted chop with bourbon barbecue sauce, Weisenberger Mill cheese grits and fried apples $16

Hickory Hoecake Stack
Piled three high, with whipped sorghum butter, fresh berries, toasted hickory nuts and hickory nut syrup $12

Chicken Salad Plate
Made with green grapes and toasted almonds, served on a bed of local lettuces with seasonal fruit and vegetable garnishes and lemon poppy seed vinaigrette $15

Chocolate Chunk Bread Pudding with Bourbon Sauce $6
Kentucky Bourbon Butter Cake $8
Sour Cream Apple Pie $6
Chocolate Bourbon Pecan Pie $8