Events
Christmas Eve Dinner
Delight in a holiday spent dining and sharing conversation while creating memories with friends and family.
Reserve your place at the table! Seating is limited.
Reservations may be made at (859) 420-2683.
*Tax & Gratuity not included.
Event Details:
Tuesday, December 24th, Seatings 4PM and 7PM
Gather for stress free, intimate dining with friends and family. $59 per person.
Reservations may be made at (859) 420-2683 or on OpenTable.
Christmas Eve Menu:
Salads
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Shaved Brussel sprout salad
with goat cheese, and cranberries with a Cider Vinaigrette.
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Winter green salad
with cranberries, goat cheese, fried onions, heirloom carrots and bourbon balsamic dressing.
Entrees
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Honey bourbon glazed carved prime rib
with million-dollar hashbrown casserole, Asparagus, and Crab salad.
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Salmon en croute
with mushroom-asparagus risotto and a champagne lemon beurre Blanc.
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Stuffed Portobello Mushroom
with cornbread, served with mashed potatoes, corn souffle, broccoli casserole, and bourbon honey gravy.
Desserts
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Bing Cherry Crisp
with Bourbon-sorghum whipped cream.
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NY Cheesecake
with strawberry sauce or Bourbon Orange-Cranberry Sauce.
New Year's Eve
“In our perfect ways, in the ways we are beautiful, in the ways we are human—we are here. Happy New Year’s. Let’s make it ours.” —Beyoncé
Reserve your place at the table! Seating is limited and we expect to sell out quickly.
Reservations may be made at (859) 420-2683.
*Tax & Gratuity not included.
Event Details:
Tuesday, December 31st, Seating 5:30 – 9:30 PM
Gather for stress free, intimate dining with friends and family. $69 per person.
Reservations may be made at (859) 420-2683 or on OpenTable.
New Year's Eve Menu:
Starters
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Lobster Bisque
with Bourbon Cream Foam.
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Wilted baby Greens salad
with fried soft egg, Angry bourbon spiced croutons, cherry bourbon vinaigrette, grilled tomato, and shaved Manchego cheese.
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Lyndon Iceberg Wedge
with aged blue cheese, blistered bourbon tomato, pickled red onions, candied bacon, and champagne benedictine vinaigrette.
Entrées
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Lobster Thermidor
with Cognac cream sauce, potato gratin, and asparagus.
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Beef Tournedos
with mushroom-asparagus risotto and a champagne lemon beurre Blanc.with mushroom demi-glace, purple potato puree, and wilted Swiss chard.
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Grilled Lion’s Mane MushroomSteak
with polenta, bourbon cream sauce, and heirloom cauliflower.
Desserts
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Mini-Baked Alaska Flambe
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Flourless Chocolate Cake
with macerated berries. Champagne and Strawberry toast
