MENU DU DEJUENER --LUNCH SUMMER 2026

Crab Gateau - lump crab cake, sweet chili 

aioli, phyllo crisp.   20 

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

Pork Belly –Cardinal Landing Farms (Science Hill, KY) pork, marinated and grilled, guava sweet chili glaze, black bean puree and 

lime oregano aioli.      10

Tostones – crispy twice fried plantains, black bean puree, garlic shrimp, chimichurri rojo and lime oregano aioli.     10 

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

Fried Green Tomatoes— Jones farm 

tomatoes, feta, and bacon lardons with sweet chili aioli. 10 

Bruschetta– Jones farm tomato relish, mozzarella, pecorino Romano, basil, balsamic glaze, with grilled focaccia. 8 

Dakota Ham (Nancy, KY) – Ky strawberry preserves, crumbled goat cheese, spiced pecans, balsamic glaze, crostini. 20 

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

Summer Watermelon–grilled watermelon, goat cheese, arugula, spiced pecans, balsamic glaze, extra virgin olive oil.               10

Caprese– Jones farm tomatoes, fresh mozzarella, basil vinaigrette, balsamic glaze. GF     10 

Strawberry Salad -spring mix, fresh strawberries, orange, crumbled feta, red onion, spiced pecans, with a 

strawberry basil vinaigrette.          10 

Vichyssoise (potato & leek)-served warm or cold

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

Surf and Turf –grilled filet and shrimp skewers, roasted fingerling potatoes, tzatziki sauce & 

chimichurri rojo and asparagus. GF 35 

NY Strip – with grilled watermelon salsa, chimichurri rojo, Caribbean black beans and rice, and fried plantains. GF   48 

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

asparagus. GF             38 

Frenched Pork Chop – Adobo guava glaze, Caribbean black beans and rice, fried plantains. GF 25  

Freedom Run Lamb chops– marinated and grilled, cous cous, tzatziki sauce, zucchini and yellow squash.     60 

                                           Poisson

Sea Scallops– pan seared, beurre blanc, cous cous, zucchini and yellow squash. GF 50 

Salmon – grilled, harissa honey glaze, cous cous, zucchini and yellow squash.     25

Grouper– pan seared and oven roasted, Adobo, red chimichurri, Caribbean black beans and rice, fried plantain.               45

Whitefish – crab stuffed, harissa lemon beurre blanc, roasted fingerling potatoes, zucchini and yellow squash.               28

                                           Pasta

Chicken Bruschetta – herbs and garlic marinated chicken breast topped with fresh tomato relish, 

mozzarella, pecorino Romano, and basil over Fettuccini and balsamic glaze.      25 

Cacio a pepe - cracked black pepper, pecorino Romano, extra virgin olive oil, tossed with fettuccini. 12 

Sicilian pesto– fresh tomatoes, garlic, pine nuts, red pepper flakes, basil, oregano, tossed with 

fettuccini.             12 

Add: Grilled chicken 6, Shrimp 7, Salmon