English Grill Menu
POTAGE CHEF’S DAILY POTAGE 9 The Kitchen’s Daily Inspiration
APPETIZERS DUCK CONFIT CREPE CANNELLONI 14 Sous Vide White Asparagus, Blackberry Duck Glacé, Toasted Hazelnut SEARED PORK BELLY 13 Spiced Maple Bourbon Glaze, Sweet Potato Steam Bun, Kentucky Chowchow, Almond Wafer SEARED SCALLOP BENEDICT 14 Lamb Bacon, Sunny Side Quail Egg, Béarnaise WARM TOMATO DOME 12 Truffle Chevre Cheese, Arugula Pudding, Warm Brioche
FROM THE GARDEN ROASTED BEETS 12 Arugula, Red Wine Vinaigrette, Soft Poached Egg, Hazelnut, Pomegranate Seeds, Benedictine SOUTHERN GROGANICA 11 Warm Bacon Dressing, Roasted Grapes, Marcona Almonds, “Capriole” Julianna Goat Cheese
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Olives may contain pits. Please refrain from use of cell phones while dining in the English Grill.
12/14
ENTRÉES DURCO PORK TENDERLOIN 36 Blue Fig Grits, Heirloom Carrots Pancetta, Hot Bourbon Bacon Ice Cream, Pork Jus Lie PHO 38 Lobster Tail, Scallops, Spaghetti Vegetable Vietnam Pho Broth SEARED SALMON 32 Yukon Gold Gnocchi, Braised Leek Chevre Cream Sicilian Caponata HALIBUT 35 Black Eye Pea Cassoulet, Sautéed Spinach, Salmon Pastrami, Scallop Beurre Blanc PRIME CUT BEEF FILET 44 EG Baked Sweet Potato, Ratatouille, Foie Gras, Veal Demi MAPLE LEAF SEARED DUCK BREAST 36 Braised Kale Greens, Duck Jus Lie Fall Squash Soufflé THE HOT BROWN 11/22 A Louisville Tradition since 1926 Roasted Turkey Breast and Toast Points Covered with Mornay Sauce Pecorino Romano Cheese, Baked Golden Brown, Finished with Bacon and Tomatoes ROASTED QUINA 26 Cashew Butter, Swiss Chard, Sweet Potato Puree, Kale Chip Brandon Shafiei -English Grill General Manager Cameron Peake -English Grill Manager
Ryan O’ Driscoll -Chef de Cuisine Charles Frede -Sous Chef
12/14
APPETIZERS DUCK CONFIT CREPE CANNELLONI 14 Sous Vide White Asparagus, Blackberry Duck Glacé, Toasted Hazelnut SEARED PORK BELLY 13 Spiced Maple Bourbon Glaze, Sweet Potato Steam Bun, Kentucky Chowchow, Almond Wafer SEARED SCALLOP BENEDICT 14 Lamb Bacon, Sunny Side Quail Egg, Béarnaise WARM TOMATO DOME 12 Truffle Chevre Cheese, Arugula Pudding, Warm Brioche
FROM THE GARDEN ROASTED BEETS 12 Arugula, Red Wine Vinaigrette, Soft Poached Egg, Hazelnut, Pomegranate Seeds, Benedictine SOUTHERN GROGANICA 11 Warm Bacon Dressing, Roasted Grapes, Marcona Almonds, “Capriole” Julianna Goat Cheese
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Olives may contain pits. Please refrain from use of cell phones while dining in the English Grill.
12/14
ENTRÉES DURCO PORK TENDERLOIN 36 Blue Fig Grits, Heirloom Carrots Pancetta, Hot Bourbon Bacon Ice Cream, Pork Jus Lie PHO 38 Lobster Tail, Scallops, Spaghetti Vegetable Vietnam Pho Broth SEARED SALMON 32 Yukon Gold Gnocchi, Braised Leek Chevre Cream Sicilian Caponata HALIBUT 35 Black Eye Pea Cassoulet, Sautéed Spinach, Salmon Pastrami, Scallop Beurre Blanc PRIME CUT BEEF FILET 44 EG Baked Sweet Potato, Ratatouille, Foie Gras, Veal Demi MAPLE LEAF SEARED DUCK BREAST 36 Braised Kale Greens, Duck Jus Lie Fall Squash Soufflé THE HOT BROWN 11/22 A Louisville Tradition since 1926 Roasted Turkey Breast and Toast Points Covered with Mornay Sauce Pecorino Romano Cheese, Baked Golden Brown, Finished with Bacon and Tomatoes ROASTED QUINA 26 Cashew Butter, Swiss Chard, Sweet Potato Puree, Kale Chip Brandon Shafiei -English Grill General Manager Cameron Peake -English Grill Manager
Ryan O’ Driscoll -Chef de Cuisine Charles Frede -Sous Chef
12/14
