MENU DU DEJUENER --LUNCH Fall 2026

Crab Gateau - lump crab cake, saffron aioli and crispy rice paper.    20 

Escargot - garlic, white wine, butter, and parsley. Served with grilled French bread. 12 

Pork Belly –Cardinal Landing Farms (Science Hill, KY) pork, marinated, smoked and grilled, KY soy sauce glaze, butternut squash puree, crispy rice paper. GF     10

Baked Spinach Fondue – spinach, leeks, gruyere cheese, cream cheese and toasted 

Focaccia. GF      10 

Bacon wrapped apples -caramelized sugar, served with goat cheese, drizzled with honey. GF    10

Foie gras— truffle and foie gras in crispy rice paper, caramelized onions, elderberry port reduction. GF     20 

Truffle fries– tossed with truffles, truffle oil, grated parmesan, black pepper and saffron aioli. GF    10 

Dakota Ham (Nancy, KY) – Ky elderberry preserves, Kenny’s KY bleu cheese, spiced 

pecans, and crostini.    20

Chalet – spring mix, parmesan, egg, tomato, focaccia croutons. 6

Chalet Wedge– iceberg lettuce wedge, tomatoes, bacon lardons, Kenny’s KY bleu cheese crumbles, with bleu cheese dressing.             10

Butternut squash and Pomegranate–spring mix, roasted butternut squash, pomegranate arils, gruyere cheese, spiced pecans, pomegranate vinaigrette. GF            10 

Spinach  - apples, dried cranberries, fried goat cheese, bacon lardons, warm bacon vinaigrette. 10 

Vichyssoise (potato & leek)-served warm or cold / Shrimp bisque

Filet Mignon – with maître’d butter and Boursin mashed potatoes and asparagus. GF   50  

Boursin Filet –topped with Boursin cheese and mushroom ragout, served with Boursin mashed 

potatoes, asparagus and fried leeks. GF 55 

NY Strip – espresso rub, caramelized onions, ancho chile hollandaise, served with Boursin mashed 

potatoes and asparagus. GF 48

Surf and Turf – skewers of beef filet and lobster, served with bearnaise sauce, grit cake and asparagus. GF             40 

Steak Frites– pan seared USDA choice filet, served with maître d’ butter, truffle fries and 

asparagus. GF              38 

Pork Tenderloin – pan seared oven roasted, with a mushroom cream sauce, spaetzle and blaukraut. 25 

 Rack of lamb Persille– crusted with mustard, breadcrumbs and herbs, roasted; served with demiglace, roasted root vegetables, and brussels sprouts. 60

Hahnchenschnitzel– chicken cutlet breaded and pan fried, served with spaetzle, blaukraut and lemon.                 25

Duck– smoked and seared duck breast with a KY elderberry port reduction, roasted root vegetables, and brussels sprouts. GF               35 

                                           Poisson

Salmon – grilled, with pomegranate glaze, Weisenberger mills white cheddar grits, and asparagus. GF/V                2

Mahi Mahi– grilled with KY soy sauce glaze, roasted root vegetables, and brussels sprouts. GF/V 36

Creole Whitefish and Langostinos – creole spiced, served with creole cream sauce over Weisenberger Mills white cheddar grits, and brussels sprouts. GF          28

 Lobster Thermidor – stuffed lobster tail with cognac, cream, Dijon, gruyere cheese, herbs, and bread crumbs served with grit cake and asparagus.             65

                            DESSERT  

Pumpkin Spice Creme Brulee 10

Served with crushed pecans.

Gateau au Chocolat 10 

Triple layered chocolate cake with raspberry sauce, whipped topping and fresh berries. 

Apple Strudel        8

Apples and dried cranberries in puff pastry, served with 

housemade vanilla ice cream

Chef’s Bread Pudding      9

Ask your server for this weeks flavor .