Highlands 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.
Spicy Shrimp Tempura | 10
Four skewered, tempura battered and fried tiger shrimp drizzled with Maker’s Mark teriyaki sauce and Sriracha aïoli. Served over a bed of mixed greens.
Potato Latkes | 5
Roasted onion potato latkes pan-fried and served with Hot 2 Trot Kentucky Horseradish sour cream sauce.
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

Pecan Chicken Salad | 11
Mixed greens with strawberries, grapes, Southern-fried chicken strips, candied pecans and honey aïoli dressing.
Blackened Tuna Niçoise Salad | 12
Yellowfin tuna steak with mixed greens, olives, hard-boiled egg, capers, red potatoes, tomatoes and balsamic vinaigrette dressing.
Grilled Chicken and Spinach | 11
Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.
California Club | 12
Fresh greens topped with shrimp, crab, avocado, black olives, artichoke hearts and Harry’s house dressing.
Classic Caesar Small 6 | Regular 8
Crisp romaine lettuce tossed with a classic Caesar dressing, Parmesan cheese and croutons.
Add chicken  2 | Add salmon  3
Small Spinach Salad | 6
Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.
Bristol House Salad | 4
Fresh mixed green with carrots, red cabbage and cucumbers.
Dressings: Harry’s, George’s, French Style, Danish Blue Cheese, Balsamic Vinaigrette, Thousand Island, Honey Dijon, Raspberry Vinaigrette.

PASTA

Judy’s Italian Linguine | 10
Linguine tossed with Italian sausage, fresh herbs and marinara sauce.
Linguine Pietro | 9
Linguine tossed with mushrooms, sun-dried tomatoes, garlic and capers in olive oil and white wine.
Theresa’s Sweet Chili Linguine | 10
Pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken.
Kale Pesto Primavera | 10
Linguine tossed with sautéed peppers, mushrooms, snow peas, onions and garlic in a rich kale pesto sauce.

Bristol Classics & Specialties

Pork Dijonnaise | 10
Grilled pork loin with Dijon mustard sauce. Served with skillet fried potatoes.
Grilled Salmon Teriyaki | 12
Fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with fresh vegetables.
Hot Brown | 10
French bread topped with roasted turkey breast, bacon, cheddar cheese and tomato then baked with Mornay sauce.
Mideast Grilled Cheese | 10
Pan-fried flatbread stuffed with spinach, green onions, mushrooms and Havarti cheese.
Thai Stir Fry | 8
Peppers, onions, mushrooms, snow peas and spicy Thai chili sauce. Served over gourmet rice.
Add chicken  2 | Add shrimp | 3
Stone Cross Farm Pork Tacos | 11
Locally raised Stone Cross Farm, Old Forester braised pulled pork served on corn tortillas with pickled onions, spicy aïoli and cilantro jalapeño slaw. 
Steak Sandwich | 15
Grilled New York strip, open-faced on French bread with Henry Bain’s Famous™ sauce. Served with skillet fried potatoes.

Sandwiches

Chicken Salad | 8
Toasted almonds, raisins and orange infused mayonnaise blended with chicken breast on whole wheat with lettuce. Served with kettle chips.
Tuna Salad | 8
Albacore tuna, hard-boiled egg, sweet relish, celery, onion and mayonnaise with lettuce on a buttery croissant. Served with kettle chips.
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 house-made salmon burger on a brioche bun with lettuce and tomato. Served with kettle chips and fennel aïoli.
Turkey Burger | 9
Served on a brioche bun with lettuce, tomato, onion and pickle. Served with kettle chips.
Bristol Fish | 10
Lightly grilled or fried Basa on rye bread with Bristol coleslaw and tartar sauce.
Stone Cross Carolina BBQ Pork | 9
Bourbon braised shredded pork in a sweet and tangy mustard based BBQ sauce with bread and butter pickles and house-pickled onions on a toasted Brioche bun. Served with kettle chips.
Fajita Chicken | 9
Fire-grilled chicken with grilled peppers and onions, guacamole sauce, melted Pepper Jack cheese on a brioche bun. Served with kettle chips.
Rembrandt | 10
Hot pastrami and corned beef on rye with Swiss cheese, coleslaw and thousand island dressing. Served with kettle chips.
Bristol Club | 10
Smoked turkey breast with bacon, avocado, lettuce, tomato, mayonnaise and Dijon mustard on whole wheat toast with kettle chips.