– APPETIZERS –
SHRIMP AND GRITS 11.00
Sautéed shrimp in a red eye gravy with
shiitake mushrooms, tomatoes and country ham
served over creamy grits.
DATES 12.00
Bacon wrapped Medjool dates stuffed with
chorizo sausage & Capriole Farm goat cheese
with a smoky tomato sauce.
FOIE GRAS 14.00
Seared Hudson Valley foie gras
with local carmelized peaches,
blueberry verjus and crème fraiche.
SPICY FRIED OYSTERS 12.00
Kentucky country ham, green onions & creamy grits.
ESCARGOTS 8.00
Broiled with garlic butter & croutons.
DIVER SCALLOPS 12.00
Pan seared and served with a Kentucky
Bibb lettuce & brown butter sauce.
Finished with white truffle oil.
COUNTRY PATÉ 8.00
Served with roasted garlic, cornichons,
red onions & French bread.
– SALADS –
GOAT CHEESE SALAD 6.50
Candied pecans, sun-dried cranberries & goat cheese
over mixed greens in a lemon balsamic vinaigrette.
WARM BRIE SALAD 6.50
Served on Bibb lettuce with toasted almonds.
HEIRLOOM TOMATO SALAD 8.00
Friedman Farm tomatoes with shaved fennel,
grilled red onion, arugula, haricot vert,
Roquefort cheese, and a balsamic herb vinaigrette.
ROASTED BEET SALAD 6.75
Kentucky arugula with pistachio & herb rolled
Indiana goat cheese in a shallot citrus vinaigrette.
STILTON SALAD 6.75
Fine English blue cheese and walnuts
served with seasonal greens.
– ENTREES –
PORK CHOP 25.00*
Twelve ounce center cut loin chop, herb encrusted
& seared with a dry vermouth glaze.
Served with a medley of roasted new potatoes,
asparagus, apple smoked bacon, garlic & shiitakes.
DUCK 33.00*
Prepared over bourbon and bacon
braised collard greens, roasted fingerling potatoes
and finished with an orange gastrique
and pan seared foie gras.
SALMON 24.00
Pan seared filet encrusted with almonds
and pistachios. Served on sautéed spinach with a
tomato, pearl onion and chive beurre blanc.
LAMB CHOPS 30.00*
Grilled and served with a rosemary natural jus
and a gratin of potatoes, shiitakes and thyme.
TUNA 30.00*
Pepper encrusted tataki-style Yellowfin tuna
with warm escarole and a macerated
golden raisin ice wine reduction.
VEAL TENDERLOIN 32.00*
Seared with roasted carrots, fingerling potatoes,
pearl onions, leeks and a toasted almond, shallot
and prosciutto butter.
SEABASS 32.00
Pan seared with sweet corn, scallions and basil
in a lobster, ginger and red pepper broth finished
with a lime, red bell pepper crème fraîche.
POULET ROUGE FERMIER 25.00
Prepared with French green lentils,
truffled brussel sprouts, bacon, local kale
and a poulet jus.
HALIBUT 30.00
With a warm lobster herb glacé
and Provençal vegetables tossed in
a sherry vinaigrette.
FILET 34.00*
Grilled center cut beef filet with
Parma Prosciutto, asparagus, sage beurre blanc
and a crispy potato cake.
Finished with Parmigiano-Reggiano
POTATO GRATIN 16.00
Layers of potatoes, wild mushrooms & thyme
topped with CAPRIOLE FARM goat cheese.
Accompanied by grilled vegetables
with mixed wild greens in a nutty
vinaigrette & a pepper currant relish.
LOBSTER CAMPANELLE 27.00
Lobster tails tossed with campanelle pasta,
Niçoise olives, bacon, sun-dried tomatoes,
jalapeños, broccoli rabe & tomato concasse
in a rosemary shallot olive oil.
Topped with Parmigiano-Reggiano
JACK’S BURGER 9.75*
Mr. Fry’s famous fare from a Highlands landmark.
Served with fries, carmelized onions,
lettuce, pickle & tomato.
Available with Swiss, cheddar or bacon.
Executive Chef - SHAWN WARD
Sous Chef -JOE BALLANTINE
Sous Chef -McCLAIN BROWN
A service charge of 18% will be added to parties of
5 or more requesting separate checks.
A $4.00 charge will be applied to split entrees
PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES!
**** WE FRY IN PEANUT OIL****
*CONSUMING RAW OR UNDERCOOKED FOODS MAY
INCREASE THE RISK OF FOOD BORNE ILLNESS!