Lexington Restaurant Week: 31 local places to dine with special menus, prices

Lexington Restaurant Week, a celebration of the city’s locally owed restaurants, will be back in business this July.

This year more than 30 participating restaurants will feature special menus at three prices: $19, $29, and $39.

Newcomers to the list include Bella Cafe and Grille and District 7 Social, and some past participating restaurants like Holly Hill Inn and Bella Notte are making their return to the event.

First started in 2013, this annual dining event remains a highlight of Lexington’s summer food scene — and this year’s line up is looking to be another big hit.

The event started out very popular and has stayed that way ever since, said Connie Jo Miller, the event’s founder.

This year’s restaurants are offering “fabulous meals for the price,” and many are using locally sourced vegetables and meats, Miller said.

In sponsorship with Maker’s Mark, a special barrel of private selection Maker’s 46 bourbon has been crafted, and most restaurants will be offering Maker’s Mark cocktail specials for an additional cost.

Reservations are encouraged and should be made as soon as possible for the busy event which will run from July 20-30.

“We developed Lexington Restaurant Week to encourage and support our locally owned restaurants – a lively restaurant scene is a big economic benefit to our city and certainly enhances the lives of those of us lucky to live here,” Miller said in a news release.

Lexington Restaurant Week Menu, $39

AZUR, 3070 Lakecrest Circle

Starters (choose one):

• Pimento Cheese Fritters with bourbon peach chutney

• AZUR Chopped Salad, romaine lettuce, smoked bacon, sweet corn, garden tomatoes, grated Parmesan and buttermilk-chive dressing

• Kentucky Heirloom Tomato Bruschetta with fresh garlic, shallot, basil, balsamic and goat cheese

• Blue Crab and Artichoke Dip for Two with warm lump blue crab and artichoke dip served with grilled baguette

• Fried Green Tomatoes, Wiesenberger crusted and fried, served with bourbon smoked paprika aioli

• AZUR House Salad, local mixed greens with dried cranberries, toasted almonds, blue cheese crumbles, shaved red onions and a balsamic vinaigrette

• Blistered Brussels topped with red chili-honey glaze and crispy wontons

Entrees (choose one):

• Frenched Pork Chop, grilled and Korean BBQ glazed, served over crab Rangoon mac and cheese with blistered Brussels sprouts, bourbon-infused Chinese hot mustard drizzle and crispy wontons

• Crab and Artichoke Pasta, creamy crab and artichoke hearts with fresh onion, garlic, tomato, fresh spinach, and ziti pasta with a white wine-lemon pepper pan sauce. Topped with Parmesan and toasted cornbread crumbs

• Filet Medallions, 4-ounce medallions grilled and served over Parmesan-parsley mashed potatoes, with garlic wilted spinach, a beer battered onion ring and a red wine reduction sauce (+$10)

• Atlantic Salmon tortilla and plantain crusted, over a sweet pepper and vegetable black bean cake, with guacamole and mango salsa

• Baja Half Chicken, Baja spiced rubbed half chicken, cooked sous vide then seared over sweet potato, sweet corn and black bean hash and a citrus-jalapeno and tomato marmalade

Desserts (choose one):

• Southern Chocolate Cobbler with vanilla ice cream and dark chocolate sauce

• Sugar Mama’s Banana Foster Jar, layered cake jar with bourbon, caramelized bananas, candied pecans and whipped cream

Bella Cafe and Grille, 890 E. High St.

Starter:

• Heirloom Tomato with ricotta honey mousse, pickled watermelon rind and tomato sherry vinaigrette

Entree:

• Grilled Scallops with sweet creamed corn, goat cheese, key lime juice, smoked paprika and chive oil

Dessert:

• Peach Pound Cake with macerated blackberries and goat cheese chantilly

Maker’s Mark Cocktail

• Berry Good Bourbon, Maker’s Mark bourbon, muddled strawberries and blackberries, orange bitters & fresh squeezed lemon juice

Blue Heron Steakhouse, 185 Jefferson Street

Starters (choose one):

• Side salad with tomatoes, radishes, carrots & sunflower seeds

• Cup of Loaded Potato Soup

Entree:

• 10-ounce Charbroiled New York Strip with Henry Baines sauce, seasoned steak fries & choice of one side item

Dessert:

• NY Style Cheesecake

Maker’s Mark Cocktail:

• The Blue Heron with Maker’s 46 with a house made ginger-apricot syrup served over ice with a candied apricot lollipop(+$12.50)

Castle Farms, The Kentucky Castle, 230 Pisgah Pike

First course:

• Soup of the Day

Second course:

• Strawberry Salad, spring mix, maytag blue cheese, candied pecans, balsamic vinaigrette

Third course:

• Chicken Provincial, lemon lavender chicken with orzo pasta and garden vegetables

Maker’s Mark Cocktail:

• TKC Maker’s Mule, Kentucky mule made with lavender honey simple syrup

Coles 735 Main,735 E. Main St.

First course (choose one):

• Lobster Bisque, sherry crème fraiche and chives

• Warm Brussels and House Bacon shaved Brussels sprouts, carrots, red onion, and Napa cabbage finished with gorgonzola, balsamic drizzle, toasted hazelnuts, pumpkin seed oil

• Summer Tomato Salad, red onion, marinated kalamata olives, feta cheese, herb vinaigrette, and balsamic drizzle

Entrees (choose one):

• Beef Shoulder Tender, roasted redskin potatoes, zucchini, yellow squash, red onion, heirloom tomato chimi churri

• Blackened Mahi Mahi, coconut herb basmati rice, wilted baby spinach, pineapple relish

• Gerber Farms Chicken Breast, spaghetti noodles, castelvetrano piedicolle, red onion, mixed peppers, heirloom grape tomatoes, arugula, feta, crispy capers

Dessert:

• Assorted Sweet Bites: Chef’s choice of assorted bites

Dudley’s On Short, 259 W. Short St.

First course (choose one):

• Fried Oysters, tomato jam, hollandaise, hot sauce caviar

• Cucumber Caesar, Parmesan, tasso, tobikko

• Chilled Sweet Corn Bisque, pepper jelly, chili oil, cilantro

Second course (choose one):

• Pork Tenderloin, succotash, blackberry jam

• Hanger Steak, croquettes, pepperonatta, romesco

• Grilled Mahi, tabouleh, cucumber salad, lemon dill yogurt

• Cauliflower Steak, chimichurri, smashed and fried fingerlings

Third course (choose one):

• Lavender Panna Cotta, bruleed peach

• Chocolate Bliss, bourbon-caramel, peanut butter feuilletine crunch

• Blueberry Tart, port wine, and cardamom meringue

Epping’s on Eastside, 264 Walton Ave.

Course one (choose one):

• Fattoush Salad with mixed local greens, cucumber, App Harvest cherry tomatoes, mint, crispy pita and lemon sumac vinaigrette

• Heirloom Tomato Gazpacho with crispy serrano ham, toasted almond and basil

Course two (choose one):

• Spicy Korean Cucumbers with sesame gochujang dressing, shallot, scallion and crispy garlic

• Vegetable Spring Roll with tamarind dipping sauce, bibb lettuce and basil

• New Orleans Style BBQ Shrimp with worcestershire, lemon, butter, garlic and grilled sourdough

• Pork Belly Burnt Ends with red chili honey, smoked pineapple salsa and crispy pork rinds

Course three (choose one):

• Cauliflower Pakora with spicy chickpea batter, green chutney, basil aioli and fresh lemon

• Chicken Satay, marinated and seared chicken skewer, house peanut sauce, cucumber salad, pickled chilis, cilantro and crushed cashew

• BBQ Heirloom Carrot smoked and grilled, Maker’s Mark BBQ glaze, lime cream, cotija, cashew and cilantro

• Veal Meatballs with arrabiata, pistachio pesto, pecorino, grilled sourdough

Course four (choose one):

• Triple Chocolate Espresso Mouse Cake

• Gluten-Free Blackberry Yuzu Cheese Cake

Holly Hill Inn, 426 N. Winter St.

Starters (choose one):

• Corn Pudding, charred corn chow chow, crawfish tails in piquillo compound butter, fried hominy

• Mixed Bean Caesar with preserved lemon, sourdough crostini, grated Manchego, soft boiled egg, fried garlic and peppercorn crunch

Entrees (choose one):

• Sauteed Virginia Flounder, shrimp and sausage perloo, barely cooked tomatoes, crispy persillade

• Charred Marinated Cabbage, white bean puree, mushroom chorizo, romesco

• Pork Tenderloin Marbella stuffed with garden sage in a sauce of prunes, Castelvetrano, bay leaf, brown sugar and sherry vinegar

Desserts (choose one):

• Peach and Gooseberry Galette with almond crumble, ice cream, spiced sorghum

• Dark Chocolate, White Chocolate and Raspberry Semifreddo with balsamic and sea salt

Honeywood, 110 Summit At Fritz Farm

Starters (choose one):

• Sweet Potato Beignets with whipped ricotta and pepper jelly

• Watermelon Salad with feta, basil, mint and fresnos

Entrees (choose one):

• Pan Seared Trout with corn, bean and squash succotash in corn consomme with garden herbs and lemon butter

• Smoked Beef Short Rib in mole sauce with roasted fingerling potatoes and charred corn

Desserts (choose one):

• Midway Bakery Hummingbird Cake

• Local Berry Crisp with Ice Cream

ItalX, 160 W. Main St.

Starters (choose one):

• Caesar Salad, lettuce, focaccia croutons, white anchovies, reggiano

• Pinzimonio, shaved seasonal vegetables, lemon–balsamic vinaigrette, arugula

• Chilled Tomato Soup, giardiniera, balsamic reduction and basil

Entrees (choose one):

• Cacio e Pepe, campanelle, toasted black pepper, butter, pecorino, reggiano

• Eggplant Parmesan with roasted eggplant, schiacciare, marinara, mozzarella, basil

• Lasagna Neapolitano, veal & pork ragu, Italian sausage, ricotta, mozzarella, parm, red sauce

Dessert (choose one):

• Frangipane with seasonal fruit and lemon whip cream

• Budino di Choccolato, chocolate custard, chocolate rocks, shavings, and raspberry coulis

• Tiramisu al Marsala, espresso soaked housemade lady fingers, caramel

Maker’s Mark Cocktail:

• Blueberry infused Amaro Averna, Maker’s Mark Manhattan

Jean Farris Winery & Bistro, 6825 Old Richmond Rd.

Starters (choose one):

• Cheese Board with chef choice of cheese, chutney, nuts, crackers

• Pimento Cheese Arancini, bacon jam, white pepper cream

• Bruschetta grilled with balsamic drizzle

Entrees (choose one):

• Grilled Portobello, mushroom risotto, fennel, hearts of palm, tomato vodka sauce, shaved Parmesan

• Mahi Mahi, gnocchi, greens, crispy leeks, brown butter veloute

• Fried Chicken, warm German potato and cucumber salad, grilled green onion, country ham gravy

• Blackberry Bourbon BBQ Pork Loin, jalapeño cheddar grits, bacon blue cheese Brussels sprouts

• Beef Bourguignon

Desserts (choose one):

• Chocolate Strawberry Shortcake with Vanilla Ice Cream

• Peanut Butter Mousse

• Blackberry Cobbler with Vanilla Ice Cream

Maker’s Mark Cocktail:

• Dirty Blonde, Maker’s 46, cardamaro, yellow chartreuse, lemon juice, egg white

Lockbox, 167 W. Main St.

First course:

• Sweet Corn and Sorghum Hoe Cake with grilled peach and pepper relish

Second course:

• Tomato Salad, candy onion, black-eyed peas, smoked tomato oil, fromage blanc, basil

Third course:

• Smoked Pork Shoulder, creamed corn, tomato jus or seasonally available vegetarian/vegan dish

Malone’s in Hamburg, Lansdowne and Palomar

Choose one menu item from 3 of 4 courses

Appetizers:

• Signature Steak & Potato Soup

• Vegetable Crab Roll: Crab, cucumber, carrot, avocado, red leaf lettuce, seaweed, sushi rice, sesame seeds

• Meatball Marinara: A blend of pork and local beef, rich tomato ragout, whipped ricotta, fresh herbs

Salads:

• Lexingtonian Salad, mixed greens, bacon, tomato, creamy herb dressing

• Caesar Salad, chopped romaine hearts, Parmesan, croutons and Caesar dressing

Entrees:

• Blackened Atlantic Salmon, flaky fillet, Cajun spices, dirty rice, lemon butter sauce

• Dry-Aged Meatloaf, local beef, thick-cut, horseradish demi-glace, whipped Yukon gold potatoes

• Nashville Hot Grilled Chicken, marinated chicken, Nashville hot dry rub, wilted greens, bacon, sherry vinaigrette

Elevated entrees for additional charge:

• Aged Prime Center Cut NY Strip 14 ounce; choice of classic side (+$27)

• The Randall Cobb Prime 12-ounce Bone-In Filet; choice of classic side (+$37)

Desserts:

• Bourbon Mousse, chocolate crust, light milk chocolate and bourbon mousse, chocolate ganache, whipped cream

• Chocolate Chip Cookie, house-made with sprinkle of sea salt, topped with vanilla ice cream, caramel and chocolate drizzle

The Merrick Inn, 1074 Merrick Dr

First course (choose one):

• House Salad

• Wedge salad

Second course (choose one):

• Maker’s Mark Pork Chop, 10-ounce grilled over cheese grits with Maker’s Mark BBQ sauce and toasted onions

• Chicken Margherita, two grilled chicken breast, topped with pesto, mozzarella, lemon thyme butter sauce and garlic roasted tomatoes

• Salmon 8-ounce broiled with dill hollandaise

Third course (choose one):

• Bread Pudding of The Day

• Pound Cake served with chocolate sauce, caramel sauce and a scoop of ice cream

OBC Kitchen, 3373 Tates Creek Rd.

Appetizers (choose one):

• Summertime Caprese Salad, heirloom cherry tomatoes, fresh mozzarella, sherry vinaigrette, balsamic reduction, fresh basil

• Hot Baked Pimento Cheese Dip, single portion, seasoned cheese and bacon dip, ciabatta crisps

• Kale and Quinoa Salad, kale, sunflower seeds, gala apples, white cheddar, red onion, golden raisins, cider-honey vinaigrette

Entrees (choose one):

• Chicken and Couscous Salad: Marinated and grilled chicken, Mediterranean couscous, peppery arugula, fresh herbs, English cucumbers, sundried tomatoes, shallots, creamy goat cheese, honey balsamic vinaigrette

• Shrimp and Grits: Smoked shrimp, Andouille sausage, applewood smoked bacon, cheese grits, Creole sauce

• Pork Tenderloin: Brined and smoked pork loin, creamy brie, bourbon apple butter, arugula salad, craisins, candied pecans, blue cheese crumbles, bacon fat vinaigrette

Desserts (choose one):

• Warm Buttermilk Donuts dusted with cinnamon sugar and chocolate ganache

• Key Lime Tart, graham cracker crust, light key lime custard, whipped cream

Old Vine Bistro, 400 Old Vine St.

Starters (choose one):

• Snow Crab Legs with drawn butter

• Crunchy Asian Salad, greens, cabbage, carrots, onions, snow peas and peppers, tossed in a ginger-sesame oil vinaigrette. Finished with fried rice noodles

Entrees (choose one):

• Caviar Salmon: Seared salmon topped with a fennel – leek cream sauce & salmon roe, served over scallop potatoes with steamed broccoli

• Beef Short Ribs, slow cooked with a rosemary demi-glaze, on a bed of pepper & spinach saffron risotto topped with grilled asparagus

Desserts (choose one):

• White Chocolate, Pecan, Strawberry Bread Pudding topped with bourbon cream sauce

• Pots de Crème: Chocolate custard topped with chantilly cream

Palmer’s Fresh Grill, 161 Lexington Green Circle

First course (choose one):

• Truffled Sidewinder Fries, Parmesan, smoked ketchup, béarnaise

• Fried Green Tomato Caprese, pesto, balsamic glaze, fresh mozzarella, fresh basil

Second course:

• House Salad, mixed greens, kalamata olives, cucumber, tomato, shaved Parmesan, feta vinaigrette

Entrees (choose one):

• Champagne Chicken, whipped potato, seasoned vegetables, sautéed spinach, mozzarella, champagne mushroom cream

• Shrimp & Grits, smoked gouda grits, andouille sausage, peppers, onions, tomato, creole cream sauce

• Salmon Oscar, whipped potatoes, lump crab, wood grilled asparagus, sundried tomato beurre blanc

Desserts (choose one):

• Bourbon & Salted Caramel Bread Pudding

• Key Lime Pie

Maker’s Mark Cocktail:

• Palmer’s Old Fashioned, vanilla bean infused Maker’s Mark, orange bitters, fresh citrus twist, limestone ice

Zen Sushi & Sake

Sets are traditional, multi-course Japanese dinners; choose one set:

Set #1:

Starter:

• Miso Soup

• Kani & Cucumber Salad

Entree:

• Sushi Taco: Salmon, tuna, hamachi, mango, crispy fried seaweed & ricepaper shell

• Nigiri Sampler: 6 pcs chef’s seasonal nigiri

• Incredible Roll: Tempura shrimp, spicy crab, avocado

Dessert:

• Tempura Cheesecake

Set #2

Starter:

• Miso Soup

• Ginger Salad

Entree:

• Sushi Taco: Salmon, tuna, hamachi, mango, crispy fried seaweed & ricepaper shell

• Bourbon Tso’s Chicken: Tender chicken breast, fruity bourbon blaze, broccoli, snow pea

• Volcano Roll: Spicy tuna, cream cheese, spicy crab, tempura fried

Dessert:

• Tempura Cheesecake

Lexington Restaurant Week Menu, $29

Bella Notte, 3715 Nicholasville Rd.

Starter:

• Sweet Corn Arancini with grilled corn, lime aioli, ricotta salata, crispy prosciutto crumble and pesto oil

Entree:

• Pork Tenderloin Verona, locally sourced with coffee almond breadcrumbs, peach agrodolce, Calabrian chili, arugula and gorgonzola

Dessert:

• Key Lime Pie with raspberry puree, vanilla bean crème anglaise, graham cracker crumble & whipped cream

Maker’s Mark Cocktail:

• Bella’s Bourbon Sour: Maker’s Mark bourbon, egg white, simple syrup, orange bitters & fresh squeezed lemon juice

The Blue Heron Steakhouse, 185 Jefferson St.

Starters (choose one):

• Side salad with tomatoes, radishes, carrots & sunflower seeds

• Cup of Loaded Potato Soup

Entree:

• Pan-Seared Premium Verlasso Salmon with artichoke, sun-dried tomato & Parmesan risotto with a lemon-caper beurre blanc sauce and asparagus spears

Dessert:

• NY Style Cheesecake

Maker’s Mark Cocktail:

• The Blue Heron with Maker’s 46 with a house made ginger-apricot syrup served over ice with a candied apricot lollipop(+$12.50)

The BLVD Grill, 844 Hays Blvd.

Starter (choose one):

• Thai Chicken Bites

• Strawberry Spinach Salad

• Classic House Salad

Entree (choose one):

• Maker’s Mark Bourbon Glazed Salmon served with herb roasted red potatoes and broccolini

• 8-ounce Prime Sirloin topped with a Maker’s Mark garlic sauce and served with herb roasted red potatoes and broccolini

• Lemon Herb Chicken served with herb roasted red potatoes and broccolini

Dessert (choose one):

• White Chocolate Peach Cobbler

• Classic Cheesecake topped with a bourbon caramel drizzle

Maker’s Mark Cocktails

• Maker’s Blackberry Bramble, fresh blackberries, lemon juice, honey simple syrup, ginger ale

District 7 Social Hall, 1170 Manchester Street

Starter:

• Charred Watermelon Salad, charred watermelon tossed with shaved onion and feta, served with a honey-lime vinaigrette

Entrees:

• Summer Pork Tenderloin, pork tenderloin over roasted summer vegetable hash, served with garlic mashed potatoes and apple demi-glace

Dessert:

• Black Forest Budino, chocolate budino with a dark cherry glaze and topped with kirsch whipped cream

J. Render’s Southern Table & Bar, 3191 Beaumont Centre Circle

Starters (choose one):

• Nachos, hickory smoked pulled pork, pulled chicken or brisket with tortilla chips, sweet BBQ sauce, queso cheese sauce with grated cheddar cheese & green onions

• BBQ Pizza, flatbread, bourbon BBQ, smoked chicken, carmelized onions, mozz & smoked cheddar blend, green onions

• Smoked Cheddar Bacon Fries, golden fries with grated smoked cheddar, bacon, green onions, ranch dressing

Entrees (choose one):

• BBQ Platter: Choose 1 meat – pulled pork, pulled chicken, beef brisket, quarter chicken, 3 baby back ribs, grilled shrimp, or smoked sausage. Served with sweet jalapeño cornbread and two sides

• Cornbread Salad, sweet jalapeno cornbread, mixed greens, pulled pork, bacon bits, smoked cheddar, red onion, tomato, corn, scallions, BBQ ranch. Sub beef brisket $3 or grilled shrimp $4

• Veggie Platter, choose four sides. Served with sweet jalapeno cornbread

Sides:

• Honey and chili glazed brussel sprouts

• Smoked mac and cheese with chipotle bacon topping

• Sweet molasses baked beans

• Creamy coleslaw

• J. Render’s potato salad

• Collard greens

• Southern style green beans

• Mashed potatoes and gravy

• Sweet jalapeno cornbread

• House seasoned french fries

• Beer battered onion rings

• Side salad

• Caesar salad

• (Additional charge for Side Salad, Side Caesar, Onion Rings & Loaded Fries)

Desserts (choose one):

• Banana Pudding, vanilla wafer, banana, sweet vanilla custard

• Peach Cobbler, classic peach cobbler served a la mode

Le Deauville, 199 N. Limestone

Starters (choose one):

• Heirloom Tomatoes with fresh mozzarella, basil and vinaigrette

• Pan Seared Jumbo Shrimp with avocado, fresh grapefruit, served on mix green salad

• Farm Pork Pâté with moutarde de Dijon, French pickles

Entrees (choose one):

• Seared Salmon with sorrel sauce and seasonal vegetables

• Duck Leg Confit with dijon mustard and lyonnaise potatoes

• Fresh Pasta of the Day

Dessert (choose one):

• French Vanilla Crème Brûlée

• Chocolate Mousse

Maker’s Mark Cocktail

• Léon: 2 ounces of Maker’s Mark, 1/2 ounce of simple syrup, 2 tablespoons of fresh lemon juice, 1 ounce of red wine, Cote du Rhône, 1 lemon zest

Zim’s Cafe and The Thirsty Fox, 215 W. Main St.

Starters (choose one):

• Five Layer Elotes Dip, fried local corn dusted with dried chilies, guacamole, lime crema, queso fresco, pickled jalapenos – served with tortilla chips fried to order

• Farmer’s Market Salad, tender local green beans, fingerling potatoes in green garlic mayo, kalamata olives, cherry tomatoes, boiled egg, and local lettuces with red wine vinaigrette

Entrees (choose one):

• Eggplant Parmesan, breaded and fried eggplant steak served over ratatouille of farmer’s market vegetables, smothered with fresh tomato sauce, basil, mozzarella cheese and Parmesan

• Seared Verlasso Salmon, served over farmer’s market ratatouille, with pickled peach salsa and basil oil

Dessert:

Choose from our Midway Bakery dessert case

• Classic Cheesecake with blueberry topping

• Midway Bakery Cookies and Brownies

• Bourbon Chess Pie

• Coconut Creme Pie

• Bourbon Chocolate Pecan Pie

Lexington Restaurant Week Menu, $19

The Blue Heron Steakhouse, 185 Jefferson St.

Starter (choose one):

• Side Salad with tomatoes, radishes, carrots & sunflower seeds

• Cup of Loaded Potato Soup

Entree:

• Prime Steakhouse Burger with your choice of available toppings & seasoned steak fries

Dessert:

• NY Style Cheesecake

Maker’s Mark Cocktail

• The Blue Heron with Maker’s 46 with a house made ginger-apricot syrup served over ice with a candied apricot lollipop (+$12.50)

Drake’s, Hamburg, Lansdowne, Brannon Crossing and Leestown

Starter:

• BLT Salad, smoky bacon with fresh roma tomatoes, crisp chopped greens and cool ranch dressing

Entree:

• All American Burger with choice of side

Dessert:

• Salted Caramel Pecan Praline Cookie with vanilla ice cream

Gus’s World Famous Fried Chicken

Starter (choose one):

• Fried Green Tomatoes

• Fried Okra

• Fried Pickles

Entree:

• 1/2 Chicken Plate, breast, thigh, leg & wing, plus your choice of two homemade sides: cole slaw, potato salad, award-winning mac n cheese, collard greens, baked beans, seasoned fries or okra

Josie’s, 821 Chevy Chase Plaza

Starter:

• House Salad or Sliced Tomatoes with Creamy Cucumber Dressing

Entrees (choose one):

• Grilled Pork Chop, 10-ounce boneless chop, heavenly marbled served on whipped sweet potatoes with amaretto cream and spiced pecans

• Fresh Atlantic Salmon roasted with our Parmesan artichoke souffle and heirloom tomato butter

Dessert:

• Bread Pudding of the Day

Pasta Garage Italian Cafe, 962 Delaware Ave.

Entree:

• Lump Crab and Ricotta Ravioli with shrimp, leaf spinach and red onion in a saffron lemon butter topped with toasted panko and parmigiano reggiano

Ramsey’s Diner, Andover, Harrodsburg Road, Zandale

Entree:

• Half Rack of Oren’s Baby Back Ribs served with baked beans and freshly picked corn on cob from Gallrein Farms

Maker’s Mark Cocktail:

• Maker’s Peach Tea, 1.5 ounce Maker’s Mark, 1 ounce Peach Schnapps, .5 ounce Honey or honey syrup, sweet tea and garnished with wedge of peach

Saul Good, 3801 Mall Rd

Starter:

• Fried Green ‘Maters, four crispy fried green tomatoes, served with jalapeno ranch, sweet chili or horseradish

Entree:

• The Bohemian Burger, savory and salty burger made with spinach, ham, turkey and gouda, topped with housemade pesto aoli. Served with Saul’s seasoned french fries

Dessert:

• Maker’s Mint Julep Banana Pudding, made with Maker’s Mark bourbon, fresh mint, vanilla wafers and fresh bananas

Maker’s Mark Cocktail:

The Foggy Alley, smoked boulevardier made with Maker’s 46, sweet vermouth, Campari and orange bitters