Downtown

Lunch Menu 06-2014

(menu is subject to change without notice)

Appetizers

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

~ Roasted Red Pepper Hummus
served with grilled pita bread, Kalamata olives, cucumbers and red bell peppers
7

~ Crab Cakes
with chipotle sauce
9

~ Artichoke Fritters
served with remoulade
8

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

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

~ Soup of the Day
5/4

Salads

~ California Club
fresh greens with shrimp, crab, avocado, 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

~ Classic Caesar
8

~ Classic Caesar with Blackened Chicken or Salmon
10/11

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

Sandwiches and Classics

~ Bristol Burger *
fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Add Swiss, blue, cheddar or hot pepper cheese or cheese and bacon. Served with kettle chips
8.50/9.50/9.95

~ Chicken Salad
breast meat mixed with toasted almonds, raisins, and orange flavored mayonnaise on whole wheat bread, served with kettle chips
8

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

~ Bristol Fish
lightly grilled or fried white fish, on rye bread, served with Bristol cole slaw and tartar sauce
9.75

~ Crab Cake Sandwich
select crab meat, pan-fried and served on a bun, with chipotle sauce and Bristol cole slaw
9

~ Bristol Club
smoked turkey breast with bacon, avocado, lettuce , tomato, mayonnaise and Dijon mustard. Served on whole wheat bread with kettle chips
10

~ Vegetarian Burger
served on a bun with lettuce, tomato, onion, pickle and chipotle sauce. Served with fresh fruit
9

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

~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with the vegetable of the day
12

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

~ Vegetarian Thai Stir Fry
8

~ Pork Dijonnaise
grilled pork loin with a Dijon mustard sauce. Served with skillet fried potatoes
10

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

Chef Specialties

~ Mussels Appetizer 8
in a white wine & olive oil garlic sauce

~ Bruschetta Appetizer 7
Fresh assorted varieties of local tomatoes, fresh basil, & garlic marinated in olive oil & served with toasted Italian bread

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

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

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

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

~ Kentucky Pulled Pork Sandwich 9
Locally raised Stone Cross Farm pulled pork with a Carolina barbecue sauce & red onions served 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

~ BBQ Smoked Chicken Sandwich 10
pulled Marksbury Farm local pasture raised smoked chicken along with our house-made Maker’s Mark Kentucky bourbon BBQ sauce piled on a brioche bun. Served with kettle chips

~ Blackened Chicken 8
dredged in flour and grilled, served on an onion bun with lettuce, tomato, onion, pickle and mayonnaise. Served with Bristol slaw

~ Balsamic Chicken 9
sautéed boneless chicken breast topped with a balsamic glaze onion confit. Served with gourmet rice & fresh vegetables

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

~ Capellini Fresco 9
Fresh tomatoes, fresh Mozzarella, fresh basil & garlic tossed with Capellini pasta & garnished with green onions

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

* 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
Chef Specialties are subject to change upon availability
dtlunch061214

Dinner Menu 06-2014

(menu is subject to change without notice)

Appetizers

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

~ Roasted Red Pepper Hummus
served with grilled pita bread, Kalamata olives, cucumbers and red bell peppers
7

~ Crab Cakes
with chipotle sauce
9

~ Artichoke Fritters
served with remoulade
8

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

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

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

~ Soup of the Day
5/4

Salads

~ California Club
fresh greens with shrimp, crab, avocado, 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

~ Classic Caesar
8

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

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

Burger

~ Bristol Burger *
fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Add Swiss, blue, cheddar or hot pepper cheese or cheese and bacon. Served with kettle chips
8.50/9.50/9.95

Classics

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

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

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

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

~ Vegetarian Stir Fry
13

~ Crab Cakes
select crab meat, pan-fried and served with chipotle sauce. Served with vegetable of the day
16

~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with the vegetable of the day
17

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

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

~ Char broiled New York Strip *
with Henry Bain sauce, served with mashed potatoes
25

Chef Specialties

~ Mussels Appetizer 8
in a white wine & olive oil garlic sauce

~ Bruschetta Appetizer 7
Fresh assorted varieties of local tomatoes, fresh basil, & garlic marinated in olive oil & served with toasted Italian bread

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

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

~ Track Salmon Salad 13
grilled Atlantic salmon, spinach, strawberries, blueberries, feta cheese, almonds and raspberry vinaigrette dressing

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

~ Vegetarian Burger 9
served on a bun with lettuce, tomato, onion, pickle and chipotle sauce. Served with fresh fruit

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

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

~ Capellini Fresco 13
Fresh tomatoes, fresh Mozzarella, fresh basil & garlic tossed with Capellini pasta & garnished with green onions

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

~ Balsamic Chicken 14
sautéed boneless chicken breast topped with a balsamic glaze onion confit. Served with gourmet rice & fresh vegetables

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

~ Stone Cross Farm Grilled Chop 18
local pasture raised center cut lean pork chop, marinated and grilled to perfection. Served with the vegetable of the day

~ Wild Turkey American Honey Kentucky Pork Chop 18
Pan-seared Stone Cross Farm center cut pork chop topped with pineapples & a variety of bell peppers sautéed in a Wild Turkey American Honey orange glaze. Served with fresh vegetables

~ Maker’s Mark Filet Chasseur * 25
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 and fresh vegetables

~ Steak Au Poivre * 25
encrusted with peppercorns and pan-seared in a cognac sauce. Served with a baked potato

* 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
Chef Specialties are subject to change upon availability.
Classics are served with a house salad and fresh French bread
Pasta and Entrée selections are served with a house salad
dtdinner061214