FALL• WINTER 2025-2026 SAMPLES MENUS
We are exited to feature seasonal menus. This means lots of festive, fresh ingredients - the best the Bluegrass has to offer. We use ingredients that are responsibly sourced, whenever possible, with an eye to seasonality, quality and minimizing environmental impact. Please see below for some of our seasonal offerings.
FALL/WINTER 2025/2026 SAMPLE MENUS
PASSED HORS D'OEUVRE OPTIONS
Vol au Vent with Brie, Cranberry Orange Relish & Fresh Thyme
Butternut Squash Arancini with Sage Aioli
Potato, Chorizo & Manchego Empanada with Quince Glaze
Peppercorn Gougere with Caramelized Onion, Gruyere & Rosemary
Cheddar Cheese Coin with Pepper Jelly Cream Cheese & Spiced Pecans
Sweet Potato & Boursin Stuffed Mushrooms with Pangrattato
Parmesan & Sage Dusted Potato Bites with Pumpkin Bravas Sauce
Grilled Mushroom, Kale & Pickled Onion Winter Rolls with Coconut Yum Yum Sauce
FIRST COURSES & PLATED SALADS
First Courses
Smoked Chicken & Gouda Phyllo Purses with Root Vegetable Slaw and Maple Sherry Gastrique
Pumpkin & Coconut Curry Bisque with Basil Oil and Pumpkin Seed Granola
Add red curry Shrimp
Add Seared Scallop
Chestnut & Butternut Squash Gnocchi with Creamy Wild Mushroom Veloute & Crispy Country Ham
Plated Salads
Shredded Kale & Radicchio with Tandoori Spice Grilled Sweet Potato, Pomegranate Seeds, Coconut Bacon, Cardamom Ginger Vinaigrette
Frisee, Rainbow Chard & Red Cabbage with Clementine Wheels, Rainbow Carrot Ribbons, Winter Spice Quicos, Pomegranate Pickled Pears, Shaved Manchego, Maple Pumpkin Vinaigrette
Arugula & Shaved Brussels Sprouts, Grilled Cauliflower, Roasted Beets, Figs, Mini Fontina & Nutmeg Souffle, Roasted Shallot & Fig Vinaigrette
PLATED MENU I SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Galbi Style Grilled Short Ribs with Korean BBQ (this item is not braised, but still extremely tender, can sub a Sticky Tamari Braised Short Rib with Korean BBQ if preferred)
&/or
Pan Seared Salmon with Cranberry Mohagany Glaze
&/or
Jasmine Lime Marinated French Cut Chicken with Honey Gochujang Butter
served with
Kimchee & Nori Sticky Rice Cakes
Shaved Brussels sprouts & root vegetable hash with scallion ginger pistou
PLATED MENU II SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Smoked & Grilled Filet of Beef Tenderloin with Maple Mustard Bearnaise Sauce
(can sub other cut of beef if desired)
&/or
Cider Marinated Grilled Pork Chops with Sage & Pickled Apple Brown Butter
&/or
Pumpkin Seed Crusted Halibut
(can sub other seafood of choice if desired)
served with
Savory Pumpkin & White Cheddar Risotto
Romanesco, Red Onion, Winter Squash & Fennel Ragout with Fennel Frond & Blood Orange Oil
PLATED MENU III SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Pan Seared Scallops with Cranberry Coulis
(can sub salmon, halibut or another fish of your choice)
&/or
Honey Harissa Glazed French Cut Chicken with Butternut Squash, Turmeric & Sunflower Seed Romesco
&/or
Cornbread & Herb Crusted Rack of Lamb
(can substitute sliced leg of lamb, beef sirloin, filet of beef tenderloin if desired)
served with
Root Vegetable & Roasted Garlic Rostii
Wild Mushroom & Cabernet Caramelized Onion Grits
PLATED MENU IV SERVED WITH SALAD, ASSORTED BREAD BASKET AND DESSERT
Togarashi Crusted Sirloin Steaks with Gochujang Red Wine Pan Sauce(or Turmeric Chili Crisp Hollandaise)
(Can substitute filet or other cut of beef upon request)
&/or
Ginger Lime Braised Duck Leg with Gochujang Red Wine Pan Sauce
&/or
Scallion & Ginger Crab Stuffed Shrimp with Turmeric Chili Crisp Hollandaise
served with
Sweet Potato, Miso & Savory Coconut Puree
Sesame Marinated Green Beans
PLATED DESSERTS
Brown Butter & Date Sticky Toffee Pudding Cake, Cranberry Hard Sauce, Chestnut & Chai Spiced Mascarpone, Sugared Cranberries
“Hot Toddy” Pavlova- Classic Meringue, Bourbon Spice Poached Pears & Fresh Winter Citrus, Cinnamon Salted Caramel, Honey Whipped Cream, Dried Lemon Wheel
Pumpkin Cheesecake Mousse Parfait, GingerSnap Crumble, Spiced Rum Pastry Cream, Mulled Winter Fruits
Chocolate Pound Cake, Whipped Ganache Teardrops, Chopped Pistachio, Pistachio Creme Anglaise, Apricot Gastrique, Caramelized Shredded Phyllo
BUFFET MENU I
Mix Green Salad with Cucumber, Tomato,Carrot Coins, Tamarind Onions, Garam Masala Toasted Coconut, Fresh Herbs, Curry Poppyseed Vinaigrette
Mughlai Chicken Curry w/ Green Chutney
and/or
Tandoori Spiced Seared Salmon with Korma Cashew Yogurt
“Samosa”Potato & Vegetable Hash
Cilantro Lime Jeera Rice
Garlic Naan Bread
Saffron Milk Cake- Layered Saffron Sponge Cake, Mango “Lassi” Mousse, Coconut Whipped Cream, Pistachio Crumble
BUFFET MENU II
Shredded Kale & Radicchio with Marinated Cucumbers, Asian Pears, Nori Furikake Crispy Wontons, Creamy Ginger Vinaigrette
5 Spice Chicken Meatloaf with Hoisin & Soy Glaze
and/or
Tea Smoked Pork Loin with Blood Orange & Chili Crisp Marmalade
Scallion & Sesame Whipped Potatoes
Steamed Carrot & Bokchoy with Ginger Oil
Matcha Banana Pudding with Orange Shortbread & Sunflower Seed Brittle
BUFFET MENU III
Fall Panzanella- Sweet Potato Corn Bread, Pickled Cranberries, Winter Citrus, Shaved Shallots, Frisee, Grilled Broccoli, Chopped Dates, Pomegranate & Sherry Molasses and Blood Orange Oil
Gruyere & Herb Stuffed Chicken with French Onion Pan Sauce
and/or
Winter Spice Rubbed Brisket with Red Wine Glaze and Fresh Apple ChowChow
Pumpkin Risotto with Fire Roasted Peppers, Confit Garlic, Chestnuts and Smoked Gouda
Maple Mustard Roasted Brussels Sprouts & Butternut Squash
Pear & Jewel Fruit Crisp with Mulled Cider Whipped Mascarpone
BUFFET MENU IV
Shaved Brussels, Radicchio & Frisee with Steamed Farro, Spice Pickled Pears, Shaved Shallot, Fresh Celery, Pomegranite, Crispy Honey Mustard Dusted Sweet Potatoes and Cranberry Vinaigrette
Rosemary Garlic Grilled Filet Mignon with Ruby Horseradish Bearnaise Sauce
and/or
Cranberry Balsamic Glazed Halibut with Oregano & Chestnut Pesto
Maple Braised Winter Greens with Fennel & Golden Raisins
Cheesy Thyme Roasted Root Vegetable Au Gratin
“Carrot Cake” Bread Pudding with Bourbon Cream Cheese Glaze
BUFFET MENU V
Garlic marinated cucumbers with herbs
Sesame marinated green beans(chilled)
Beef bulgogi
Korean BBQ chicken breast
Kimchee fried rice
Fresh fruit and almond cookies
COCKTAIL MENU I
“Hot Brown” Party Rolls- Soft Roll with Tomato Parmesan & Bourbon Bacon Butter, Roasted Turkey, Country Ham, Cheddar Cheese
Fried Green Tomato Stack with Shrimp Remoulade & Lemon Dressed Frisee served in a Boat
Paprika Brined Deviled Eggs with Chile Butter Pecans and Chives
Warm Beer Cheese with Soft Pretzels
Winter White Gazpacho Shooters with Pickled Apple Relish
Pumpkin Hummus with Toasted Pumpkin Seeds and House Sweet & White Potato Chips
Roasted Root Vegetable & Shishito Pepper Display with Cabernet French Onion Dip
Apple” Crisp “ Parfait(Bourbon Vanilla Pastry Cream, Apple Filling, Brown Sugar Crumble), KY Jam Cookies with Caramel Drizzle, Red Velvet Cream Cheese Cookies
COCKTAIL MENU II
Grilled Wild Mushroom Flatbread with Miso Pine Nut Crema & Arugula Pistou
Red Wine Braised Beef Slider with Poivre Aioli and Crispy Shallots, served room temp
Tamari & Agave Chicken Brochettes with Creamy Cilantro & Gochujang Sauce
Spiced Lamb & Feta Empanadas with Herbed Yogurt(can substitute beef or chicken)
Grilled Brassicas Display & Crisp Pita with Dip Trio- Pantzarosalata(beet, goat cheese, hazelnut), Smoked Carrot Hummus, Creamy Ajvar Dip(Roasted Garlic & Bell Pepper)
Black Bean & Winter Squash Pico De Gallo & Pumpkin Seed Guacamole with Plantain Chips
Cinnamon Sugar Churros with Spiced Chocolate Sauce, Chai Latte Mousse Parfait with Mango Topping and Pistachio & Cranberry White Chocolate Blondies
COCKTAIL MENU III
Smoked Turkey Slider with Brie, Apple Butter & Frisee
Brown Sugar Glazed Spiral Ham Platter served with Bourbon Honey Mustard & Corn Muffins
Tuscan Chicken Meatballs in Tomato Vodka Sauce
Winter Spice Breaded Butternut Squash & House Potato Chips with Cranberry Jalapeno whipped Goat Cheese Dip
French Onion Grilled Cheese with Caramelized Onion & Swiss Cheese with Warm Potato Leek Soup Shooters
Steamed Potatoes & Fresh Vegetables with Creamy Oregano & Roasted Poblano Chimichurri Dip
Cherries in the snow Parfait(Angel Food Cake, Cheesecake Mousse, Cherry Topping), Custard Tarts with Orange Topping, Mini Triple Chocolate Torte(GF) with Fresh Raspberries
COCKTAIL MENU IV
Maple Mustard Glazed Beef Tenderloin Display with Rosemary Bearnaise Aioli and Soft Rolls
Honey BBQ Smoked Salmon Display with Green Goddess Dip
White Bean Spread topped with Marinated Shrimp Gremolata and served with Sliced Baguette
“Fun”due Board- whipped brie, romesco sauce, steamed potatoes, broccoli, baby bell peppers, peppadew peppers, pears, apple, sliced chorizo & cheese straws
Smoked Chicken, White Cheddar Strudel with Bourbon Bacon & Hot Honey Drizzle
Sticky Rice Cups with Smashed Edamame & Smoked Carrots & Bourbon Furikake
Pumpkin Panna Cotta Shooter with Blackberry Coulis & Double Chocolate Peppermint Cookie Bites
START PLANNING
Call us today - popular dates in 2024-2025 are booking up quickly!
SPRING• SUMMER 2024 SAMPLE MENUS
We are excited to feature seasonal menus. This means lots of festive, fresh ingredients - the best the Bluegrass has to offer. We use ingredients that are responsibly sourced, whenever possible, with an eye to seasonality, quality and minimizing environmental impact. Please see below for some of our seasonal offerings.
SPRING/SUMMER 2024 SAMPLE MENUS
STARTERS
Butter Lettuce with Bourbon Pickled Berries, Pistachio Crusted Goat Cheese, Snipped Herbs, Southern Poppy Seed Vinaigrette
Shaved Brussels and Red Cabbage with Orange, Jeweled Beet, Chile Almonds and Pink Peppercorn Vinaigrette
Farmers Market Greens with Crisp Country Ham(Or Shiitake Bacon)Tomato Confit, Fresh Cucumber, Buttermilk Dill Dressing and Cornbread Crumbles
Summer ONLY
Burrata, Sliced Tomato, Bourbon Pickled Corn, Herb Oil, Pangrattato, Maldon and Peppercorn(Plated or Platter (sub sliced mozz) presentation)
SALADS
Spinach Gnocchi with English Pea and Herb Puree, Poached Lobster, Apple, Walnut Butter
Charred Asparagus w/ Beet Cured Lox, Frisee, Lemon Confit, Soft Boiled Egg, Pangrattato
Chilled Tomato Buttermilk Soup with Fried Pimento Cheese Stuffed Squash Blossom
Seared Tuna with Chilled Ginger Sesame Haricot Verts, Cucumber, Radish
SUMMER ONLY Fried Green and Heirloom Tomato Napoleon with Herbed Ricotta Mousse and Charred Corn and Crab, Chili Oil
PLATED MENU DUO I-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert
Seared Scallops with Peppercorn and Citrus Brown Butter
Sliced Duck Breast w/ Blackberry Bourbon Pan Sauce
Seasonal Root Vegetable Puree(Potato & Turnip)
Grilled Heirloom Carrot and Snap Peas
PLATED MENU DUO II-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert
Pistachio and Coriander Crusted Rack of Lamb with Red Wine Jus
Apricot Dijon Salmon Filet
Savory Herb Bread Pudding
Wild Mushroom and Seared Leek Confit
PLATED MENU DUO III-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert
Grilled Sirloin with Black Garlic and Miso Butter
Pan Seared Chicken with Savory Honey Sesame Sauce
Potato and Vegetable Rosti
Charred Broccolini
PLATED MENU SOLO I-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert
Sliced 16 oz Bone In Ribeye with Smoked Salt and Tomato Herb Butter
Goat Ricotta and Roasted Pepper Creamed Corn
Sweet and White Potato Gratin
PLATED MENU SOLO II-menu includes Choice of Salad, Assorted Bread Basket and Choice of Plated Dessert
Pan Seared Snapper with Green Olive and Basil Beurre Blanc
Risotto Milanese w/ Swiss Chard
Pickled Red Cabbage
PLATED MENU SOLO III
Cucumber and Carrot and Radish Ribbons, Pickled Red Onion, Aleppo and Herb Farmer’s Cheese, Crispy Chickpeas and Dill Vinaigrette
Red Wine Braised Short Rib with Arugula and Almond Gremolata
Sweet Potato and Feta Polenta
Seared Zucchini and Yellow Squash
Sweet Kataifi with Saffron Rosewater Ice Cream, Honey Pistachio Syrup
PLATED DESSERTS
Lemon Poppyseed Shortbread with Grilled Peaches, Fresh Basil, Bourbon Vanilla Bean Ice Cream
Chocolate Pound Cake with Almond Caramel Glass, Bourbon Cherries and Whipped Mascarpone
Coconut Matcha Panna Cotta, Ginger Hibiscus Syrup, Smashed Black Sesame Meringue in Chiller Glass
Summer Baked “Kentucky”- Almond Shortbread Crust, Raspberry Pastry Cream, Poached Peaches, Bourbon Vanilla Bean Ice Cream, Meringue, Raspberry Powder
BUFFET MENU I
Butter Lettuce with Bourbon Pickled Berries, Pistachio Crusted Goat Cheese, Snipped Herbs, Southern Poppy Seed Vinaigrette
Spinach & Artichoke Stuffed Chicken Breast with Tomato Coulis
Sweet Tea Seared Pork Loin with Apricot Bourbon Mustard
Roasted Garlic and Herb Smashed Potatoes
Seasonal Roasted Vegetables
Assorted Seasonal Bread Basket and Sweet Cream Butter
Blueberry Bread Pudding with Lemon Hard Sauce
BUFFET MENU II
Carrot and Red Cabbage Slaw with Sunflower Seeds and Golden Raisins
Smoked St. Louis Spare Ribs with Chipotle Blueberry BBQ
House Boneless Fried Chicken with Tomato Relish
Pimento Cheese Grits
Cider Braised Greens and Pearl Onions
Sweet Potato and Jalapeno Cornbread
Choose 1: Cherry, Peach or Apple Crisp with Bourbon Vanilla Whipped Cream
BUFFET MENU III
Shaved Brussels and Red Cabbage with Orange, Jeweled Beet, Chile Almonds and Pink Peppercorn Vinaigrette
Lemon Thyme Roasted, Bone-In Chicken with Gremolata
Herb Crusted Verlasso Salmon Filet with Sun Dried Tomato and Olive Tapenade
Grilled Seasonal Vegetables with Confit Tomato
Basmati Rice and Herb Pilaf
Assorted Seasonal Bread Basket and Sweet Cream Butter
White Chocolate and Peach Cheesecake with Blackberry Ginger Compote
BUFFET MENU IV
Miso Caesar Salad(VEGAN)- Collard green and kale with grilled broccoli, pickled shiitake mushroom with miso maple vinaigrette, pecan pangrattato
Sichuan Peppercorn Crusted Filet of Beef with Garlic Mushroom Jus
Jasmine Tea Smoked French Cut Chicken with 5 Spice Chili Honey
Roasted Eggplant, Carrot, Peppers and Onions
Chinese Style Potatoes and Scallions
Assorted Seasonal Bread Basket and Sweet Cream Butter
Berry parfait- Tender Shortbread Crumble with a Berry Compote with Vanilla Bean Pastry Cream and Minted Whipped Cream
BUFFET MENU V
Farmers Market Greens with Crisp Country Ham(Or Shiitake Bacon)Tomato Confit, Fresh Cucumber, Buttermilk Dill Dressing and Cornbread Crumbles
Sliced Flank Steak with Salsa Criolla
Chimichurri Shrimp Skewers
Poblano and Corn Pudding
Stewed Blackbeans and Sweet Potatoes
Assorted Seasonal Bread Basket and Sweet Cream Butter
Mini Mason Jar Parfaits- S’Mores, Bourbon Banana Pudding, Pink Lemonade & Shortbread w/ Toasted Meringue
COCKTAIL MENU I
Benedictine Cheese Ball and Red Pepper and Dill Dip with Fresh & Pickled Seasonal Vegetables, Cheese Straws and Crackers
Curry Cheddar Pecan Phyllo Bites with House Pepper Jelly
Country Ham and Sweet Pea Stuffed Baby Potatoes
Fines Herbs Deviled Eggs w/ Green Olive Tapenade
Smoked Chicken and Oven Tomato Skewers with Buttermilk Thyme Dip
Pink Peppercorn Biscuits with Creamy House Smoked Salmon Salad and Sliced Cucumber
Chef’s Choice Seasonal Dessert Bites
COCKTAIL MENU II
KY Snacks Station
KY Beef Slider on Roll with Bacon Jam and Smoked Gouda, Dupree Style Hot Chicken and House Pickles Over Soft Challah Rounds, Fried Catfish on Yeast Roll with Scallion Tartar Sauce
Coconut Shrimp with Curry Yogurt
Pimento Cheese Fritters with Peach Chutney
Chilled Rainbow Chard Rolls with Rice Grits, Smoked Eggplant Puree, Pickled Carrot and Creamy Dill Dip
Beet Hummus & House Ricotta w/ Tomato Herb Oil, Aged Balsamic & Green Goddess Dip
served with pita crisps and marinated cucumbers and steamed green vegbles
Mint Julep Dip with Shortbreads, Espresso Cookies, House Fried Donut Holes and Fresh Berries
COCKTAIL MENU III
House Tortilla Chips with Bourbon Corn Salsa, Roasted Chile and Tomato Salsa and Pumpkin Seed Guacamole
Grilled Sweet and Waxy Potatoes with Warm Black Bean and Queso Dip
Churrasco Style Grilled Beef Tenderloin sliced and served with Creamy Chimichurri, Pickled Red Onion, Local Yeast Rolls
Pineapple and Melon Skewers with House Chamuy Sauce and Chile Lime Seasoned Salt
Chorizo, Provolone, Mushroom Empanadas with Pico de Gallo
Savory Chicken Meatballs in Green Mole Sauce
Assorted Mini Tres Leches Parfaits
