three courses, $25

Corn and Jalapeno Fritters
with cotija, cilantro and smoked tomato ranch

Burrata Mozzarella
with marinated tomatoes, garden basil and roasted garlic croustades

Bourbon Barrel Beef Steak
with brabant fingerling potatoes, summer vegetable succotash and smoky chermoula sauce

Happy Jack’s Vegetable Kebabs
with saffron rice pilaf, falafel, tahini sauce and pomegranate molasses

Peach and Berry Cobbler
with whipped cream

Cannoli Cake
with mascarpone icing, chocolate chips and cannoli crumb

four courses, $45
Spanish Tapas in a Kentucky Garden

Ajo Blanco
garlic almond soup with tarragon, marigold, green grapes and crostini

Salmorejo
chilled tomato soup, with cherry tomatoes, olive oil and crostini

Ensalada Rusa
local potatoes, tuna, olives, roasted peppers, sweet onion, boiled egg, garden beans and sherry vinaigrette

Carrots with Romesco
charred garden carrots with roasted pepper sauce and fresh mint

Gambas ala Pil Pil
sweet shrimp sauteed in olive oil with garlic, lemon, sherry and smoked paprika

Ongos al Ajillo
Duncan’s Narrow Gate Farm mushrooms sauteed in olive oil with garlic, parsley and lemon

Fritera de Bacalao
crispy salt cod fritters scented with saffron

Croquettas de Jamon
ham and cheese croquettes

Stuffed Quail
filled with saffron rice pilaf

Albondigas
beef, lamb and pork meatballs, pan roasted with salsa verde

Mussels with Chorizo

Arroz con Leche
creamy vanilla scented rice with caramel sauce

Churros con Chocolate
crispy churros coated in cinnamon sugar with hot chocolate

Basque Cheesecake
with Stepping Stone blackberries

three courses, $35

Tomato Pie
flaky crust filled with roasted local tomatoes, cheddar cheese, fresh basil and garlic bread crumbs

Fried Green Tomatoes
with shrimp remoulade

Cucumber Salad
with garden herb buttermilk dressing and cornbread crumble

Three Sisters Stuffed Cabbage
cabbage rolls filled with squash, corn, beans and rice, baked in a spicy tomato sauce, lemon dill yogurt

Cornmeal Dusted Pork Chops
with green beans, corn pudding and hot pickled peaches

Bourbon Braised Chicken Thighs
miso-bourbon mustard sauce, sauteed garden greens, roasted fingerling potatoes and chow chow

Sweet Corn Souffle Roulade
filled with chantilly cream, salted sorghum drizzle

Riley’s Pound Cake
with stepping stone berries, torched meringue and toasted coconut