Bristol Bar & Grille Highlands dinner menu offers a wide range of options. Many of our Bristol Bar & Grille Highlands dinner dishes are sourced from local farmers in Kentucky and Indiana. We are also open for lunch Monday through Sunday. You can find the full menu by clicking below. We serve an award winning brunch buffet every Sunday.

Lunch Menu Dessert Menu
    • Highlands Appetizers

      Appetizers available at the Bristol Bar & Grille Highlands location.

    • Fried Calamari


      Calamari coated in seasoned flour, fried and served with Thai chili sauce.

    • Potato Latkes


      Roasted onion potato latkes pan-fried and served with Hot 2 Trot Kentucky Horseradish sour cream sauce.

    • Bristol Green Chili Wontons


      A Louisville favorite. Eight individually fried wontons filled with Monterey Jack cheese, green chiles, and served with house-made guacamole sauce. Also available in four (7.50) and six servings (9.75).

    • Hummus Plate


      Middle Eastern chickpea mousse with grilled pita bread, pepperoncini peppers, onions, tomatoes, feta cheese and olives.

    • Spicy Shrimp Tempura


      Four skewered, tempura battered and fried tiger shrimp drizzled with Maker's Mark Teriyaki sauce and Sriracha aioli. Served over a bed of mixed greens.

    • Artichoke Fritters


      Artichoke hearts battered and fried until golden brown. Served with rémoulade.

    • Crab Cakes


      Select crab meat, pan-fried. Served with roasted red pepper mayonnaise.

    • Black Bean Soup


      Assorted sausages, black beans and spices topped with red onions and sour cream. Available in a bowl or cup.

    • White Chili


      White beans and chicken, topped with Monterey Jack cheese and sour cream. Available in a bowl or cup.

    • Highlands Salads

      Salads available at the Bristol Bar & Grille Highlands location.

    • California Club


      Fresh greens topped with shrimp, crab, avocado, black olives, artichoke hearts and Harry's house dressing.

    • Grilled Chicken and Spinach


      Spinach tossed with roasted garlic, red onion, sun-dried tomatoes, bacon, croutons, goat cheese and balsamic vinaigrette.

    • Pecan Chicken Salad


      Mixed greens with strawberries, grapes, Southern-fried chicken strips, candied pecans and honey mayonnaise dressing.

    • Blackened Tuna Niçoise Salad


      Yellow fin tuna steak with mixed greens, olives, hard-boiled egg, capers, red potatoes, tomatoes and balsamic vinaigrette dressing.

    • Bristol House Salad


      Fresh mixed green with carrots, red cabbage and cucumbers.

    • Classic Caesar


      Crisp romaine lettuce tossed with a classic Caesar dressing, Parmesan cheese and croutons. Available with chicken or salmon.

    • Bristol Classics

      These dishes are served at all Bristol locations.

    • Thai Stir Fry


      Chicken stir-fried with peppers, onions, mushrooms, snow peas and spicy Thai chili sauce. Served over gourmet rice. Add shrimp (4) or add chicken (3).

    • Hot Brown


      French bread topped with roasted turkey breast, bacon, cheddar cheese and tomato then baked with Mornay sauce.

    • Charbroiled New York Strip


      Aged New York strip, charbroiled and served with Henry Bain's sauce and skillet fried potatoes.

    • Grilled Salmon Teriyaki


      Fresh filet of salmon, basted with teriyaki sauce, grilled to perfection and served with fresh vegetables.

    • Filet Mandarin


      Grilled beef filet marinated in soy sauce, honey, garlic, ginger and Mandarin liqueur. Served with skillet fried potatoes.

    • Steak Sandwich


      Grilled New York strip, open-faced on French bread with Henry Bain's sauce. Served with skillet fried potatoes.

    • Pork Dijonnaise


      Grilled pork loin with Dijon mustard sauce. Served with skillet fried potatoes.

    • Highland Pasta

      Pasta available at the Bristol Bar & Grille Highlands location.

    • Judy’s Italian Linguine


      Linguine tossed with Italian sausage, fresh herbs and marinara sauce.

    • Linguine Pietro


      Linguine tossed with mushrooms, sun-dried tomatoes, garlic and capers in olive oil and white wine.

    • Theresa’s Sweet Chili Linguine


      Pasta tossed in a Thai chili cream sauce, topped with grilled blackened chicken.

    • Kale Pesto Primavera


      Linguine tossed with sautéed peppers, mushrooms, snow peas, onion and garlic in a rich kale pesto sauce. Topped with Parmesan cheese.

    • Spicy Creole Linguine


      Linguine tossed with sautéed Andouille sausage, chicken breast, onions and peppers and finished with a creole tomato cream sauce and topped with tobacco onions.

    • Highlands Chef Specialties

      Chef Specialties available at the Bristol Bar & Grille Highlands location.

    • Stone Cross Bourbon Braised Pork


      Bourbon braised pork shoulder served with Yukon gold smashed potatoes, slow-cooked collard greens, and roasted vegetable demi-glace.

    • Stone Cross Pork Chop


      Flame-grilled soy marinated loin chop served with slow cooked collard greens.

    • Osaka Scallops & Smoked Grits


      Pan-seared scallops served atop local Louismill country smoked grits drizzled with Sriracha aioli and Four Roses Kentucky bourbon teriyaki sauce, served with tempura asparagus.

    • Country Fried Chicken Caprese


      Seasoned chicken breast, pan-fried and baked with tomato, fresh basil and mozzarella and finished with our local honey balsamic reduction. Served with local Louismill smoked country grits.

    • Steak Au Poivre


      New York strip steak encrusted with peppercorns and pan-seared in a Cognac sauce. Served with mashed potatoes.

    • Highlands Sandwiches

      Sandwiches available at the Bristol Bar & Grille Highlands location.

    • Bristol Burger


      Fresh ground beef served on a toasted English muffin with lettuce, tomato, pickle, onion and your choice of cheese (Swiss, blue, cheddar or hot pepper). Bacon extra.

    • Mideast Grilled Cheese


      Pan-fried flatbread stuffed with spinach, green onions, mushrooms and Havarti cheese.

    • Bristol Fish


      Lightly grilled or fried Basa on rye bread with Bristol coleslaw and tartar sauce.

    • Fajita Chicken


      Fire-grilled chicken with grilled peppers and onions, guacamole sauce, melted Pepper Jack cheese on a brioche bun. Served with kettle chips.

    • Salmon Burger


      Pan-seared house-made salmon burger on a brioche bun with lettuce and tomato. Served with kettle chips and fennel aioli.

    • Turkey Burger


      Served on a brioche bun with lettuce, tomato, onion and pickle with a side of kettle chips.