Downtown
Lunch Menu 09-2012 (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
~ 1/2 order of Bristol Green Chili Wontons
6.5
~ Crab Cakes
with chipotle sauce
9
~ Artichoke Fritters
served with remoulade
8
~ Roasted Red Pepper Hummus
served with grilled pita bread, Kalamata olives, cucumbers and red bell peppers
7
~ Black Bean Soup
with assorted sausages, red onions and sour cream
5
~ White Chili
made with white beans and chicken, topped with Monterey Jack cheese and sour cream
5
~ Soup of the Day
5
Salads
~ Cobb Salad
diced chicken, diced tomatoes, green onions, hard-boiled egg, fresh avocado, Danish blue cheese and bacon, served over iceberg lettuce with choice of dressing
9
~ Steeplechase
fried boneless chicken breast topped with melted Jack cheese over fresh greens with hard boiled egg, cherry tomatoes and cucumber with honey mustard dressing
10
~ Grilled Chicken and Spinach
with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and served with balsamic vinaigrette dressing
10
~ California Club
fresh greens with shrimp, crab and avocado, olives, artichoke hearts and served with Harry’s house dressing
10
~ Classic Caesar
8
~ Classic Caesar with Blackened Chicken
10
~ Classic Caesar with Grilled Salmon
11
~ House Salad
4
~ Small Spinach
6
~ Small Classic Caesar
6
Sandwiches
~ Bristol Fish
lightly grilled or fried white fish, on rye bread, served with cole slaw
9
~ Cuban Sandwich
sliced roasted pork loin and ham with a relish of pickles and mustard, topped with Swiss cheese and served warm on Cuban bread. Served with kettle chips
9
~ Tuna Salad
Albacore tuna, hard boiled egg, celery, onion and mayonnaise, served on whole wheat bread with kettle chips
8
~ Mideast Grilled Cheese
flat bread stuffed with spinach, green onions, mushrooms and Havarti cheese and pan-fried
10
~ Crab Cake
select crab meat, pan-fried and served on an onion 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
~ Chicken Salad
breast meat mixed with toasted almonds, raisins, and orange flavored mayonnaise on whole wheat bread, served with kettle chips
8
~ BBQ Smoked Chicken Sandwich
shredded Marksbury Farm local pasture raised smoked chicken along with our house-made Maker’s Mark Kentucky bourbon whiskey BBQ sauce piled on a brioche bun. Served with kettle chips
9
~ Blackened Chicken
dredged in flour and grilled, served on an onion bun with lettuce, tomato onion, pickle and mayonnaise. Served with Bristol slaw
8
~ Arugula Pesto & Chicken Panini
marinated chicken breast, fresh spinach, Mozzarella cheese, roasted red peppers,onions and arugula pesto on grilled Italian bread. Served with kettle chips
10
~ Bristol Burger *
fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Served with kettle chips
8
~ Bristol Burger * with Swiss, Danish Blue, Cheddar or Hot Pepper Cheese
9
~ Bristol Burger * with Cheese and Bacon
9.5
~ Vegetarian Burger
served on a onion bun with lettuce, tomato, onion, pickle and chipotle sauce. Served with fresh fruit
7
~ Steak Sandwich *
grilled New York strip, open-faced on French bread with Henry Bain sauce. Served with skillet fried potatoes
13
Pasta
~ Smoked Chicken Capellini Milanese
Marksbury Farm’s local pasture raised smoked chicken, tomato sauce, garlic, bell peppers, onions and fresh herbs served over capellini pasta and topped with Parmesan cheese
10
~ Linguine with Clam Sauce
linguine topped with a sauce of white wine, olive oil, chopped clams, fresh herbs and diced tomatoes
8
~ Mediterranean Pasta
spinach, pine nuts, sun-dried tomatoes, Kalamata olives and feta cheese, tossed with whole wheat penne pasta in olive oil and white wine
9
~ Theresa’s Sweet Chili Linguine
pasta tossed with cream and Thai chili sauce topped with grilled blackened chicken and Parmesan cheese
9
Chef Specialties
~ Chicken Colombo
sautéed boneless chicken breast topped with a curry sauce, loaded with diced tomatoes, green chilies and green onion. Served with gourmet rice and the vegetable of the day
10
~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with the vegetable of the day
11
~ Thai Chicken Stir Fry
chicken stir-fried with peppers, onions, mushrooms and snow peas with Thai chili sauce, served over rice. Hot & Spicy
10
~ Vegetarian Thai Stir Fry
8
~ Hot Brown
roasted turkey breast with bacon, cheddar cheese and tomato on French bread, baked with Mornay sauce
9
~ Pork Dijonnaise
grilled pork loin with a Dijon mustard sauce. Served with skillet fried potatoes
10
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.
dtl09112012
Dinner Menu 09-2012 (menu is subject to change without notice)
Appetizers
~ Green Chili Wontons
A local favorite, fried wontons served with a house-made guacamole sauce
9
~ 1/2 order of Bristol Green Chili Wontons
6.5
~ Crab Cakes
with chipotle sauce
9
~ Artichoke Fritters
served with remoulade
8
~ Roasted Red Pepper Hummus
served with grilled pita bread, Kalamata olives, cucumbers and red bell peppers
7
~ Fried Calamari
with Thai chili sauce
8
~ Chicken Tapas
grilled, with chipotle sauce
7
~ Kentucky Bourbon Shrimp
four large shrimp sautéed in a Woodford Reserve bourbon, mushroom & Kentucky country ham sauce over Weisenberger Mill cheddar stone-ground grits
9.5
~ Black Bean Soup
with assorted sausages, red onions and sour cream
5
~ White Chili
made with white beans and chicken, topped with Monterey Jack cheese and sour cream
5
~ Soup of the Day
5
Salads
~ Cobb Salad
diced chicken, diced tomatoes, green onions, hard-boiled egg, fresh avocado, Danish blue cheese and bacon, served over iceberg lettuce with choice of dressing
9
~ Steeplechase
fried boneless chicken breast topped with melted Jack cheese over fresh greens with hard boiled egg, cherry tomatoes and cucumber with honey mustard dressing
10
~ Grilled Chicken and Spinach
with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and served with balsamic vinaigrette dressing
10
~ California Club
fresh greens with shrimp, crab and avocado, olives, artichoke hearts and served with Harry’s house dressing
10
~ Classic Caesar
8
~ Classic Caesar with blackened Chicken
10
~ Classic Caesar with Grilled Salmon
11
~ House Salad
4
~ Small Spinach
6
~ Small Classic Caesar
6
Burgers
~ Bristol Burger *
fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle and onion. Served with kettle chips
8
~ Bristol Burger * with Swiss, Danish Blue, Cheddar or Hot Pepper Cheese
9
~ Bristol Burger * with Cheese and Bacon
9.5
~ Vegetarian Burger
served on a onion bun with lettuce, tomato, onion, pickle and chipotle sauce. Served with fresh fruit
7
Pasta
~ Linguine with Clam Sauce
linguine topped with a sauce of white wine, olive oil, chopped clams, fresh herbs and diced tomatoes
13
~ Shrimp Rockefeller
penne pasta topped with shrimp, spinach Pernod cream sauce, crumbled bacon & bread crumbs
15
~ Mediterranean Pasta
spinach, pine nuts, sun-dried tomatoes, Kalamata olives and feta cheese, tossed with whole wheat penne pasta in olive oil and white wine
14
~ Theresa’s Sweet Chili Linguine
pasta tossed with cream and Thai chili sauce topped with grilled blackened chicken and Parmesan cheese
14
Bristol Classics
~ Pork Dijonnaise
grilled pork loin with a Dijon mustard sauce. Served with skillet fried potatoes
15
~ Steak Au Poivre *
encrusted with peppercorns and pan-seared in a cognac sauce. Served with a baked potato
24
~ Char broiled New York Strip *
with Henry Bain sauce, served with a baked potato
24
~ Steak Sandwich *
grilled New York strip, open-faced on French bread with Henry Bain sauce. Served with skillet fried potatoes
17
~ Filet Mandarin *
marinated in soy, honey, garlic, ginger and Mandarin liqueur. Served with skillet fried potatoes
22
Chef Specialties
~ Thai Chicken Stir Fry
chicken stir-fried with peppers, onions, mushrooms and snow peas with Thai chili sauce, served over rice. Hot & Spicy
15
~ Thai Stir Fry with Shrimp
16
~ Vegetarian Stir Fry
13
~ Buffalo Trace Bourbon Filet *
6 oz filet, grilled to perfection, topped with a Buffalo Trace Kentucky bourbon and wild mushroom sauce. Served with a baked potato and the vegetable of the day
22
~ Grilled Salmon Teriyaki
fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with the vegetable of the day
16
~ Crab Cakes
select crab meat, pan-fried and served with chipotle sauce. Served with vegetable of the day
16
~ Hot Brown
roasted turkey breast with bacon, cheddar cheese and tomato on French bread, baked with Mornay sauce
13
Local Featured Farms and Products
~ Smoked Chicken Capellini Milanese
Marksbury Farm’s local pasture raised smoked chicken, tomato sauce, garlic, bell peppers, onions and fresh herbs served over capellini pasta and topped with Parmesan cheese
15
~ Mango and Currant Pasture Raised Chop
Stonecross Farm’s local pasture raised center cut lean pork chop, sautéed and topped with a mango and currant glaze. Served with the vegetable of the day
17.5
~ Stonecross Farm Grilled Chop
local pasture raised center cut lean pork chop, marinated and grilled to perfection. Served with the vegetable of the day
17.5
~ Bourbon and Berry Chicken Saltimbocca
Marksbury Farm’s local pasture raised chicken breast stuffed with prosciutto ham & Stilton cheese, pan-seared & topped with Old Forester Kentucky bourbon mixed berry glaze. Served with Weisenberger Mill polenta & the vegetable of the day
18
~ 4 Hills Farm Lamb Curry
local pasture raised braised lamb from 4 Hills Farm, in a yellow curry sauce with green onions, green Chiles & diced tomatoes. Served over gourmet rice with pita bread
18
~ All pastas, chef specialties and Bristol classics are served with a house salad and French bread
