Jack Fry's

Broiled in garlic butter, finished with croutons and Parmigiano-Reggiano

Pan-seared, bourbon sorghum bacon jam, pickled Fresno chillis, fine herbs, and mint

Shaved beef tenderloin, capers, olive oil, black pepper, Dijon crema and fingerling potato chips

Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions

Hazelnuts, Mission figs, bourbon-smoked black pepper, honey, and pomegranate molasses with Blue Dog Bakery cranberry walnut bread

• Signature

Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes over parmesan grits

Gem lettuce, English cucumber, radish, asparagus tips, and pickled shallots in a champagne vinaigrette

Roasted beets with Gorgonzola and spiced candied pecans in sherry reduction

Creamy Parmesan dressing, bourbon-smoked black pepper, and crushed pine nuts with garlic pecorino brioche crumble

Bibb lettuce in Dijon vinaigrette, topped with melted brie and almonds

• Signature

Louisville classic serving Southern-inspired cuisine with French influences since 1933

Pan-seared Berkshire tenderloin, baby cauliflower, Swiss chard, toasted couscous, and cherry tomatoes with wild ramp aioli and sherry gastrique

Lobster claw and market fish in a rich tomato, white wine, fennel-infused shellfish broth with potatoes and baguette toast

Sautéed in brown butter, tossed with fava beans, English peas and asparagus, in a Meyer lemon pesto, with tarragon and Grana Padano

• Signature

Whipped goat cheese mashed potatoes with broccoli, sorghum bacon jam, and crispy tobacco onions

Pistachio-encrusted Pacific salmon atop risotto and sautéed spinach, finished with tomato-chive beurre blanc

Freebird Farms semi-boneless chicken breast with a spring vegetable medley and an herbed poulet jus

Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto

Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in rosemary-vermouth glace

Frenched and grilled, served with caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter

8 oz USDA prime beef patty with caramelized onions, lettuce, tomato, and house pickles on brioche, served with fries

Dark chocolate flourless cake, Framboise macerated raspberries, chocolate ganache, raspberry coulis

Sliced bananas, soft hazelnut toffee, Biscoff cookie crust, whipped crème fraiche

Caramelized vanilla custard and caramel sauce

Caramelized crustless cheesecake, apple crumble, Huber's apple cider caramel

Olive cake drizzled with chocolate ganache, bourbon caramel, and bourbon-smoked sea salt

Seasonal fruit, biscuit topping, and vanilla ice cream