SPRING• SUMMER 2022 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.
SPRING/SUMMER 2022 SAMPLE MENUS
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
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
START PLANNING
Call us today - popular dates in 2022-2023 are booking up quickly!
FALL• WINTER 2022 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 2022 SAMPLE MENUS
PASSED HORS D'OEUVRE OPTIONS
Mini veggie pakora with curry yogurt and cucumber relish
Goat cheese and chorizo “cigars” with quince and white balsamic glaze
Pumpkin sage biscuit with cranberry aioli and pepper smoked bacon
Grilled vegetable bruschetta with smokey muhammara and fresh herbs
Yuzu salmon crudo, with hot sesame oil and fried ginger served in spoon
Savory chipotle, sweet potato and pecan popover with aji amarillo sauce
Warm pimento cheese and bacon puff
SALAD/STARTERS
Shredded kale with grilled sweet potato and cauliflower, dried jewel fruits, cornbread cracklins, bourbon honey mustard vinaigrette
Mixed green salad with roasted beets, honey crisp apples, feta cheese, chili candied almonds, maple tahini vinaigrette
Harvest “chopped” salad with chopped romaine and radicchio with winter squash, pickled shiitake mushroom, charred broccoli, coconut “bacon”, creamy garlic dressing
Spanish citrus salad with shaved brussels and curly endive, winter citrus, Spanish onion, fennel, shaved manchego, crispy garbanzo, sherry vinaigrette
Grilled Cabbage Wedge(PLATED ONLY)- with charred cabbage, fresh herbs, goat ricotta, mustard pickled raisins, sliced cucumber, Aleppo dusted almonds
BUFFET MENU I
Creamy herbed “buffalo” cauliflower and broccoli salad
Apple smoked pork with golden bourbon bbq and Stone Jack hamburger buns
Hot honey grilled chicken thighs(bone-in)
Cider and citrus braised butter beans
Southern pimento cheese mac
Creamed winter greens
Corn bread with bourbon maple butter
Apple crisp with bourbon whipped cream
BUFFET MENU II
Bourbon Tomato Glazed Beef Brisket
Kenny’s Cheddar and Herb Stuffed Chicken Breast
Potato and root vegetable puree
Roasted winter squash with parsley and pecan pesto
Yeast rolls and sweet cream butter
Chocolate bread pudding with mint julep hard sauce and “Wildcat” blue velvet cupcakes with cream cheese frosting
BUFFET MENU III
French cut chicken with rosemary peppercorn gravy
Flax Crusted Salmon with Cranberry Agrodolce
Stone Jack Challah and Wild Mushroom Bread Pudding
Haricot Verts with preserved tomato and shallot
Artisanal bread basket
Pumpkin spice bundt cakes with maple bourbon glaze and cranberry coulis
BUFFET MENU IV
Citrus braised chicken with hearty greens and carrots
Herb rubbed pork loin
Smoked paprika cauliflower
Lentil and basmati rice pilaf
French baguette
Honey mascarpone tartlet with almond crust and bourbon cherries
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
Smoked chicken salad with creme fraiche and cucumber on peppercorn biscuits
Bite size bbq meatloaf ”patty melt” on rye with house pickled onion and horseradish aioli
Chilled crab and ricotta dip with house pepper jelly and grilled crostinis
Sweet potato tots with bourbon honey mustard in individual boats
Fresh and pickled crudite vegetables with cheese straws and crackers with green goddess dip and Kenny’s white cheddar pimento cheese
Maple sweet potato blondies and Peppermint fudge brownies
COCKTAIL MENU II
Lamb meatballs with tomato jam
Kataifi shrimp with bourbon smoked paprika and local honey glaze
Butter bean falafel with bourbon tahini sauce
Rice grits and pickled shiitake swiss chard dolmas with herb vinaigrette
Fresh and grilled vegetables, crisp pita, herb baked olives, black eyed pea and winter squash hummus, chilled spinach and feta dip, pantzarosalata (beet and goat cheese)
Bourbon pecan phyllo bites and Pistachio apricot thumbprint cookies
COCKTAIL MENU III
Lacquered salmon side with garlic marinated cucumbers and scallion pancakes
Pork and ginger meatballs with Korean BBQ sauce
Marinated tuna and swiss chard salad roll with nouc cham
Sake smoked chicken wings with yumyum sauce
Marinated 6 minute egg with pickled carrot and bourbon smoked togarashi
Grilled baby cucumber and carrots with lotus root chips and creamy nori dip
Almond cookies
Matcha blackberry cheesecake bar
COCKTAIL MENU IV
Sliced beef tenderloin on(or with) yeast rolls and red onion marmalade and poivre aioli
Chicken cakes with remoulade
Citrus marinated shrimp
Caramelized eggplant and tomato strudel with parsley and pecan pesto
Loaded potato croquettes with sour cream and chive dip
Grilled green vegetables with red pepper and walnut dip
Chef’s choice dessert bites
PLATED MENU I SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Filet of beef with blue cheese beurre rouge(sub horseradish for blue cheese if preferred)
Sweet potato lyonnaise gratin
Wilted chard and jeweled beets
Chocolate torte with bourbon ganache
PLATED MENU II SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Sliced beef with hazelnut and herb Salsa(tenderloin or flank steak)
Seared halibut with pomegranate and citrus relish
“Elote” grits
Garlic charred cabbage and heirloom carrot
Coconut mousse and passion fruit parfait with pumpkin seeds and coconut crumble
PLATED MENU III SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Chili braised short rib with pan jus and picada sauce
Garlic blistered sunchokes and brussels sprouts
Sweet potato polenta
Tres leches cake with caramelized banana
PLATED MENU IV SERVED WITH SALAD/STARTER CHOICE AND ASSORTED BREAD BASKET
Pan seared chicken with green harissa
Beet cured salmon with citrus herb butter
Smashed fingerling potatoes with za’atar
Grilled seasonal vegetables
Honey pistachio tart with vanilla creme fraiche and apricot coulis