Downtown Lunch

Appetizers

Bristol Green Chili Wontons
A Louisville favorite! Fried wontons filled with Monterey Jack cheese and green chilies. Served with the Bristol’s house-made guacamole sauce.
7.50 for four | 9.75 for six | 11 for eight
Hummus Plate | 9
Middle Eastern chickpea mousse with grilled pita bread, pepperoncini peppers, red peppers, cucumbers, feta cheese and olives.
Artichoke Fritters | 8
Artichoke hearts battered and fried until golden brown. Served with vegetable remoulade.
Crab Cakes | 9
Select crab meat, pan-fried. Served with chipotle sauce.
Olive Tapenade | 8
Finely chopped Kalamata and green olives, sundried tomatoes, capers, garlic and fresh herbs mixed with olive oil and served with grilled pita bread.
Black Bean Soup Bowl 6 | Cup 4.75
Assorted sausages, black beans and spices topped with red onions and sour cream.
White Chili Bowl 6 | Cup 4.75
White beans and chicken topped with Monterey Jack cheese and sour cream.
Soup of the Day Bowl 5 | Cup 4

Salads

Salmon Track Salad | 13
Grilled Atlantic salmon, fresh blueberries, strawberries, feta cheese and almonds served over spinach with fat-free raspberry vinaigrette.
Grilled Chicken and Spinach | 11
Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.
Steeplechase Salad | 10
Fresh greens topped with a hard-boiled egg, cherry tomatoes, cucumbers, fried boneless chicken breast and melted Monterey Jack cheese with honey mustard dressing.
Bristol House Salad | 4
Fresh mixed green with carrots, red cabbage and cucumbers.
Cobb Salad | 10
Diced chicken, diced tomatoes, green onions, hard-boiled egg, fresh avocado, Danish blue cheese crumbles and bacon, over iceberg lettuce. Choice of dressing.
Classic Caesar Small 6 | Regular 8
Crisp romaine lettuce tossed with a classic Caesar dressing, Parmesan cheese and croutons.
Add blackened chicken | 3
Add grilled salmon | 5
Small Spinach Salad | 6
Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.
Dressings: Harry’s, George’s, Danish Blue Cheese, Balsamic Vinaigrette, Cucumber-wasabi, Honey Dijon. Fat-free: Raspberry Vinaigrette

Pasta

Theresa’s Sweet Chili Linguine |  10
Pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken.
Mediterranean Pasta  | 9
Penne pasta tossed with spinach, pine nuts, sun-dried tomatoes, Kalamata olives, feta cheese olive oil and white wine.
Smoked Chicken Linguine Pietro  | 11
Marksbury Farm smoked chicken and linguine tossed with sun-dried tomatoes, capers and mushrooms in white wine and olive oil, topped with parmesan.
Kentucky Bolognese  |  10
Stone Cross Farm Italian and chorizo sausages in a sauce of red wine, tomatoes, garlic and carrots served over linguine. Topped with parmesan cheese.

Bristol Classics & Specialties

Grilled Salmon Teriyaki  | 12
Fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with fresh vegetables.
Pork Dijonnaise  | 10
Grilled pork loin with Dijon mustard sauce. Served with skillet fried potatoes.
Hot Brown  | 10
French bread topped with roasted turkey breast, bacon, cheddar cheese and tomato then baked with Mornay sauce.
Steak Sandwich  | 15
Grilled New York strip, open-faced on French bread with Henry Bain’s sauce. Served with skillet fried potatoes.
Chicken Florentine  | 10
Sautéed boneless chicken breast topped with spinach, green chiles, cheddar and Parmesan cheese cream sauce. Served with gourmet rice and fresh vegetables.
Thai Stir Fry | 8
Stir-fried with peppers, onions, mushrooms, snow peas and spicy Thai chili sauce. Served over gourmet rice. Add shrimp   4 | Add chicken   3

Sandwiches

Bristol Burger  | 10
Fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Your choice of Swiss, blue, cheddar or hot pepper cheese. Served with kettle chips.
Add bacon 1 Add skillet fries. 2.60
Salmon Burger  | 11
Pan-seared ground salmon with lettuce, tomato, side of kettle chips and fennel aioli on a brioche bun.
Vegetarian Burger  | 9
Black bean veggie burger on an English muffin with lettuce, tomato, onion, pickle and chipotle mayonnaise, served with fresh fruit.
Bristol Fish  | 10
Lightly grilled or fried Basa on rye bread with Bristol coleslaw and tartar sauce.
Crab Cake  | 9
Pan-fried select crab meat on an onion bun with chipotle sauce and Bristol slaw.
Chicken Salad  | 8
Toasted almonds, raisins and orange infused mayonnaise blended with chicken breast on whole wheat with lettuce. Served with kettle chips.
Blackened Chicken  | 8
Served on an onion bun with lettuce, tomato, onion, pickle and mayonnaise with Bristol slaw.
Bristol Club  | 10
Smoked turkey breast with bacon, avocado, lettuce, tomato, mayonnaise and Dijon mustard on whole wheat toast with kettle chips.
Kentucky Pulled Pork Sandwich  | 9
Locally raised Stone Cross Farm pulled pork with an Old Forester Kentucky bourbon sauce and red onions on an onion bun with kettle chips.
Mideast Grilled Cheese  | 10
Flat bread stuffed with spinach, green onions, mushrooms and Havarti cheese and pan-fried.
Tuna Salad  | 9
Albacore tuna, hard-boiled egg, sweet relish, celery, onion and mayonnaise with lettuce, served on a buttery croissant with kettle chips.
Chicken Pesto Sandwich  | 10
Grilled chicken, spinach, basil pesto, and parmesan cheese served warm on Focaccia bread. Served with kettle chips.
Chorizo Burger | 11
Grilled Stone Cross Farm chorizo on a brioche bun with lettuce, tomato, pickle, and onion. Served with kettle chips.
Add Cheese 1    Add Bacon 1    Add Skillet Fries 2.60