Downtown

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Lunch Menu

Appetizers

~ Bristol Green Chili Wontons
A Louisville favorite, fried wonton skins, stuffed with Monterey Jack cheese & green chiles, served with house-made guacamole sauce.
9.75/7

~ Roasted Red Pepper Hummus
with pita bread, Kalamata olives, cucumbers & red bell peppers.
7

~ Artichoke Fritters
with vegetable remoulade.
8

~ Crab Cakes
with chipotle sauce.
9

~ Soup of the Day
5/4

~ White Chili
made with white beans & chicken, topped with Monterey Jack cheese & sour cream.
6/4.75

~ Black Bean Soup
with assorted sausages, red onions & sour cream.
6/4.75

Salads

~ Salmon Track Salad
grilled Atlantic salmon, fresh blueberries, strawberries, feta cheese & almonds, over spinach with fat-free raspberry vinaigrette.
13

~ California Club
fresh greens with shrimp, crab, avocado, black olives, artichoke hearts & Harry’s house dressing.
12

~ Grilled Chicken and Spinach
with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese & balsamic vinaigrette.
10

~ Steeplechase Salad
fried boneless chicken breast topped with melted Jack cheese over fresh greens with hard boiled egg, cherry tomatoes & cucumber with honey mustard dressing.
10

~ Cobb Salad
diced chicken, diced tomatoes, green onions, hard-boiled egg, fresh avocado, Danish bleu cheese & bacon, over iceberg lettuce.
9

~ Classic Caesar with Blackened Chicken or Salmon
10/11

~ Classic Caesar
8

~ House, Small Spinach or Small Classic Caesar
4/6

Chef Specialties

~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection & served with fresh vegetables.
12

~ Thai Chicken Stir Fry
spicy chicken stir-fried with peppers, onions, mushrooms & snow peas with Thai chili sauce, served over gourmet rice.
10

~ Vegetarian Thai Stir Fry
8

~ Chicken Florentine
sautéed boneless chicken breast topped with a creamy spinach, green chile, cheddar & parmesan cheese sauce. Served with gourmet rice & fresh vegetables.
9

Classics

~ Steak Sandwich *
grilled New York strip, open-faced on French bread with Henry Bain sauce & skillet fried potatoes.
14

~ Bristol Burger *
fresh groung beef served on a toasted English muffin with lettuce, tomato, pickle & onion with kettle chips.
8.50

add swiss, bleu, cheddar, or pepper cheese.
9.50

cheese & bacon.
9.95

~ Pork Dijonnaise
grilled pork loin with Dijon mustard sauce, served with skillet fried potatoes.
10

~ Hot Brown
roasted turkey breast with bacon, cheddar cheese & tomato on French bread, baked with Mornay sauce.
10

Pasta

~ Hot Brown Mac and Cheese
Locally raised Marksbury Farm smoked chicken tossed with whole wheat penne pasta in a parmesan & cheddar cream sauce, topped with diced tomatoes & bacon.
15

~ Theresa’s Sweet Chili Linguine
pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken & parmesan cheese.
9

~ Smoked Salmon Portobello Pasta
Smoked salmon & portobello mushrooms tossed with penne pasta in a parmesan herb cream sauce, topped with parmesan cheese.
15

~ Mediterranean Pasta
spinach, pine nuts, sun-dried tomatoes, Kalamata olives & feta cheese tossed with penne pasta in olive oil and white wine.
9

Sandwiches

~ Salmon Burger
Pan-seared ground salmon on a brioche bun with lettuce, tomato, side of kettle chips & fennel aioli.
11

~ Bristol Fish
lightly grilled or fried Basa, on rye bread, served with Bristol cole slaw & tartar sauce.
9.75

~ Crab Cake
pan-fried select crab meat on an onion bun with chipotle sauce and Bristol cole slaw.
9

~ Chicken Salad
toasted almonds, raisins, & orange infused mayo blended with chicken breast on whole wheat, served with kettle chips.
8

~ Blackened Chicken
served on an onion bun with lettuce, tomato, onion, pickle & mayo with Bristol slaw.
8

~ Bristol Club
smoked turkey breast with bacon, avocado, lettuce, tomato, mayo & Dijon mustard on whole wheat toast with kettle chips.
10

~ Muffaletta
Roasted turkey, ham, marinated tomatoes & onions, olive relish & Havarti cheese on warm focaccia bread, served with kettle chips.
10

~ Kentucky Pulled Pork Sandwich
Locally raised Stone Cross Farm pulled pork with an Old Forester Kentucky bourbon sauce & red onions on an onion bun with kettle chips.
9

~ Vegetarian Burger
black bean veggie burger on an onion bun with lettuce, tomato, onion, pickle & chipotle mayo. Severd with fresh fruit.
9

~ Mideast Grilled Cheese
flat bread stuffed with spinach, green onions, mushrooms & Havarti cheese & pan-fried.
10

~ Mariel’s Veggie & Hummus Wrap
Spinach, cucumber, red onion, avocado, red peppers & roasted red pepper hummus wrapped in flat bread, served with kettle chips.
9

Dressings: Harry’s, George’s, Danish blue, Balsamic Vinaigrette, Honey Dijon, Cucumber-Wasabi. Fat free dressing: Raspberry Vinaigrette
* May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness, especially if you have certain medical conditions.

Dinner Menu

Appetizers

~ Green Chili Wontons
a local favorite, fried wontons served with a house-made guacamole sauce.
9.75/7

~ Roasted Red Pepper Hummus
with pita bread, Kalamata olives, cucumbers & red bell peppers.
7

~ Artichoke Fritters
with vegetable remoulade.
8

~ Crab Cakes
with chipotle sauce.
9

~ Kentucky Bourbon Shrimp
four large shrimp sautéed in a Woodford Reserve bourbon, mushroom & Kentucky country ham sauce over local Weisenberger Mill cream cheese stone-ground grits.
11

~ Calamari
Calamari sautéed with capers, pepperoncinis, peppers, onions, garlic & diced tomatoes in a basil white wine sauce.
9

~ Soup of the Day
5/4

~ White Chili
made with white beans & chicken, topped with Monterey Jack cheese & sour cream.
6/4.75

~ Black Bean Soup
with assorted sausages, red onions & sour cream.
6/4.75

Salads

~ Salmon Track Salad
grilled Atlantic salmon, fresh blueberries, strawberries, feta cheese & almonds, over spinach with fat-free raspberry vinaigrette.
13

~ California Club
fresh greens with shrimp, crab, avocado, black olives, artichoke hearts & Harry’s house dressing.
12

~ Grilled Chicken and Spinach
with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese & balsamic vinaigrette.
10

~ Steeplechase Salad
fried boneless chicken breast topped with melted Jack cheese over fresh greens with hard boiled egg, cherry tomatoes & cucumber with honey mustard dressing.
10

~ Cobb Salad
diced chicken, diced tomatoes, green onions, hard-boiled egg, fresh avocado, Danish bleu cheese & bacon, over iceberg lettuce.
9

~ Classic Caesar with Blackened Chicken or Grilled Salmon
10/11

~ Classic Caesar
8

~ House, Small Spinach or Small Classic Caesar
4/6

Bristol Classics

~ Pork Dijonnaise
grilled pork loin with a Dijon mustard sauce. Served with skillet fried potatoes.
15

~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection & served with fresh vegetables.
17

~ Crab Cakes
pan-fried select crab meat served with chipotle sauce & fresh vegetables.
16

~ Hot Brown
roasted turkey breast with bacon, cheddar cheese & tomato on French bread, baked with Mornay sauce.
14

~ Steak Sandwich *
grilled New York strip, open-faced on French bread with Henry Bain sauce. Served with skillet fried potatoes.
18

~ Charbroiled New York Strip *
with Henry Bain sauce, served with a baked potato.
25

~ Filet Mandarin *
marinated in soy, honey, garlic, ginger & Mandarin liqueur. Served with skillet fried potatoes.
25

Pasta

~ Hot Brown Mac and Cheese
Locally raised Marksbury Farm smoked chicken tossed with whole wheat penne pasta in a parmesan & cheddar cream sauce, topped with diced tomatoes & bacon.
15

~ Theresa’s Sweet Chili Linguine
pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken & parmesan cheese.
14

~ Linguine and Lamb Meatballs
4 Hills Farm local lamb meatballs tossed with our house made Italian marinara sauce, served over linguine & topped with feta cheese.
16

~ Mediterranean Pasta
spinach, pine nuts, sun-dried tomatoes, Kalamata olives & feta cheese, tossed with penne pasta in olive oil & white wine.
14

~ Shrimp Rockefeller
Penne pasta topped with shrimp, spinach, Pernod cream sauce, crumbled bacon & bread crumbs.
17

~ Smoked Salmon Portobello Pasta
Smoked salmon & portobello mushrooms tossed with penne pasta in a parmesan herb cream sauce, topped with parmesan cheese.
15

Chef Specialties

~ Stone Cross Farm Grilled Chop
local pasture raised center cut lean pork chop, marinated & grilled to perfection. Served with fresh vegetables.
18

~ BBQ Bourbon Chop
Pan-seared locally raised Stone Cross Farm pork chop topped with a house made Old Forester Kentucky bourbon barbeque sauce & tobacco onions. Served with fresh vegetables.
19

~ Kentucky Bourbon Shrimp and Grits
a hearty portion of local Weisenberger Mill stone ground cheddar grits, topped with 5 large shrimp sautéed in a Woodford Reserve bourbon, mushroom & Kentucky country ham sauce.
19

~ Thai Stir Fry with Chicken or Shrimp
stir-fried with peppers, onions, mushrooms & snow peas with Thai chili sauce, served over gourmet rice. Spicy.
15/16

~ Vegetarian Stir Fry
13

~ Chicken Florentine
sautéed boneless chicken breast topped with a creamy spinach, green chile, cheddar & parmesan cheese sauce. Served with gourmet rice and fresh vegetables.
14

~ Maker’s Mark Filet Chasseur *
6 oz filet, grilled to perfection, topped with a hunter’s sauce of button mushrooms, bacon, onions and Maker’s Mark Kentucky bourbon. Served with a baked potato & fresh vegetables.
25

~ Kentucky Steak Poivre Vert *
Grilled NY Strip topped with a Wild Turkey Kentucky bourbon green peppercorn sauce, served with a baked potato.
25

Burgers

~ Bristol Burger *
fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Served with kettle chips.
8.50

add swiss, bleu, cheddar, or pepper cheese.
9.50

cheese & bacon.
9.95

~ Vegetarian Burger
black bean veggie burger on an onion bun with lettuce, tomato, onion, pickle & chipotle mayo. Severd with fresh fruit.
9

~ Salmon Burger
Pan-seared ground salmon on a brioche bun with lettuce, tomato, side of kettle chips & fennel aioli.
11

Dressings: Harry’s, George’s, Danish blue, Balsamic Vinaigrette, Honey Dijon, Cucumber-Wasabi. Fat Free Dressing: Raspberry Vinaigrette
All Pastas, Chef Specialties and Bristol Classics are served with a house salad and fresh French bread
All Bristol Classics, Pastas, and Chef Specialties are served with a house salad and French bread
*May be cooked to order. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness, especially if you have certain medical conditions