East 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
Fried Calamari | 9
Calamari coated in seasoned flour, fried and served with a Thai chili sauce.
Hummus Plate  | 9
Middle Eastern roasted red pepper chickpea mousse. Served with pita bread and assorted vegetables.
Artichoke Fritters  | 8
Artichoke hearts battered and fried until golden brown. Served with vegetable remoulade.
Patatas Bravas | 5
Yukon gold potatoes with house seasoning, red pepper aioli and sour cream.
Buffalo Cauliflower | 7
Fried cauliflower tossed in buffalo sauce, served with Harry’s house dressing.
Crab Cakes  | 9
Select crab meat, pan-fried. Served with chipotle sauce.
White Chili Bowl 6 | Cup 4.75
White beans and chicken topped with Monterey Jack cheese and sour cream.
Black Bean Soup Bowl 6 | Cup 4.75
Assorted sausages, black beans and spices topped with red onions and sour cream.
Soup of the Day Bowl 5 | Cup 4

SALADS

California Club  | 12
Fresh greens topped with shrimp, crab, avocado, black olives, artichoke hearts and Harry’s house dressing.
Fried Chicken Cobb Salad  | 11
Romaine lettuce topped with fried chicken, bacon, tomatoes, avocado, hard-boiled egg and blue cheese crumbles.
Grilled Chicken and Spinach  | 11
Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.
Track Salmon Salad  | 13
Grilled Atlantic salmon, fresh blueberries, strawberries, feta cheese and almonds served over spinach with fat-free raspberry vinaigrette.
Zucchini Farmer Salad | 8
Zucchini noodles, tomato, red and yellow pepper, red onion, cucumber, avocado, feta cheese, cracked black pepper and feta vinaigrette.
Add blackened chicken  | 3
Add grilled salmon  | 5
Bristol House Salad  | 4
Fresh mixed green with carrots, red cabbage and cucumbers.
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.
Garden Salad  | 5
Fresh greens with cucumbers, tomatoes, red onion, carrots and cabbage. Topped with croutons and Monterey Jack cheese
Dressings: Harry’s, George’s, Danish Blue Cheese, Balsamic Vinaigrette, Cucumber-Wasabi, Honey Dijon, Fat-free Raspberry Vinaigrette.

PASTA

Linguine Pietro  | 9
Linguine tossed with mushrooms, sun-dried tomatoes, garlic and capers in olive oil and white wine.
Chorizo Pappardelle  | 11
Local chorizo sausage, mushroom, red onion, garlic, pappardelle pasta and basil cream sauce.
Theresa’s Sweet Chili Linguine  | 10
Pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken.
White Truffle Ravioli  | 11
Porcini mushrooms and white truffle ravioli in a fire roasted tomato garlic sauce.
KY Smoked Bacon Carbonara |13
Linguini tossed with local smoked bacon, basil cream sauce, garlic, and cracked black pepper.

Bristol Classics & Specialties

Hot Brown  | 10
French bread topped with roasted turkey breast, bacon, cheddar cheese and tomato then baked with Mornay sauce.
Pork Dijonnaise  | 10
Grilled pork loin with Dijon mustard sauce. Served with skillet fried potatoes.
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
Grilled Salmon Teriyaki  | 12
Fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with fresh vegetables.
Fish Tacos  | 10
Your choice of grilled or fried Basa, three soft tortillas, topped with Southwestern slaw, black bean salsa, pickled onion and honey-jalapeño vinaigrette.
Quesadilla  | 8
Flour tortillas filled with Monterey Jack and cheddar cheeses, bell peppers, onion and green chiles. Served with black beans, Pico de Gallo, sour cream and guacamole.
Add chicken  | 3
Low Country Shrimp  | 13
Large shrimp, smoked bacon, andouille sausage, red onion, garlic and Louismill smoked country grits in a low country sauce.
Steak Sandwich  | 15
Grilled New York strip, open-faced on French bread with Henry Bain’s sauce. Served with skillet fried potatoes.

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
Bristol Fish  | 10
Lightly grilled or fried Basa on rye bread with Bristol coleslaw and tartar sauce.
Bristol Club  | 10
Smoked turkey breast with bacon, avocado, lettuce, tomato, mayonnaise and Dijon mustard on whole wheat toast with kettle chips.
Chicken Salad  | 8
Toasted almonds, raisins and orange infused mayonnaise blended with chicken breast on whole wheat with lettuce. Served with kettle chips.
Crab Cake  | 9
Pan-fried select crab meat on an Brioche bun with chipotle sauce and Bristol slaw.
Vegetarian Burger  | 9
Black bean veggie burger on an English muffin with lettuce, tomato, onion, pickle and chipotle mayonnaise, served with fresh fruit.
Green Chili Wonton Grilled Cheese  | 8
A spicy, savory blend of cheeses and green chiles with creamy avocado and tomatoes on sourdough bread. Add bacon 1
BBQ Bourbon Pork Grilled Cheese | 10
Shredded pork shoulder, Four Roses Bourbon BBQ sauce, caramelized red onion and Swiss cheese on sourdough with kettle chips.
Chorizo Burger | 11
Grilled chorizo on a brioche bun with lettuce, tomato, pickle, and onion. Served with kettle chips. 
Add Skillet Fries | 2.60
Add Cheese | 1
Add Bacon | 1
Southern Fried Chicken | 9
Buttermilk soaked fried chicken breast on a brioche bun with lettuce, tomato, onion, pickle and mayo. Served with kettle chips.
Southwestern Chicken | 9
Marinated chicken breast, hot pepper cheese, caramelized red onion and Pico de Gallo on a brioche bun. Served with kettle chips.