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Dinner |
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Appetizers |
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| SHRIMP AND GRITS | Sautéed shrimp in a red eye gravy with shiitake mushrooms and tomatoes, served over creamy grits. |
10.00 |
| COUNTRY PATÉ | Served with roasted garlic, cornichons, red onions and French bread. |
7.25 |
| DATES | Bacon wrapped Medjool dates stuffed with chorizo sausage and Capriole Farm goat cheese with a smoky tomato sauce. |
12.00 |
| DIVER SCALLOPS | Pan seared and served with a Kentucky Bibb lettuce and brown butter sauce. Finished with white truffle oil. |
12.00 |
| ESCARGOTS | Broiled with garlic butter and croutons. |
8.00 |
| SPICY FRIED OYSTERS | Kentucky country ham, green onions and creamy grits. |
12.00 |
| CHEESE PLATE | Artisan cheeses served with fresh fruit in season and French bread. |
9.00 |
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Salads |
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| GOAT CHEESE SALAD | Candied pecans, sun-dried cranberries and goat cheese over mixed greens in a lemon balsamic vinaigrette. |
6.50 |
| WARM BRIE SALAD | Served on Bibb lettuce with toasted almonds. |
6.50 |
| ROASTED BEET SALAD | Kentucky arugula with pistachio and herb rolled Indiana goat cheesse in a shallot citrus vinaigrette. |
6.75 |
| STILTON SALAD | Fine English blue cheese and walnuts served with seasonal greens. |
6.75 |
| HEART OF PALM | With Ricotta salata, cucumbers, mushrooms and Banyuls vinegar. | 6.75 |
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Entrées |
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| AHI TUNA | Peppered tuna á la plancha over parsnip purée in a mushroom, shallot and Sherry au jus topped with pommes frites . |
29.00 |
| SALMON | Pan seared filet encrusted with almonds and pistachios. Served on sautéed spinach with a tomato, pearl onion and chive beurre blanc. |
24.00 |
| LAMB CHOPS | Grilled and served with a rosemary natural jus and a gratin of potatoes, shiitakes and thyme. |
30.00 |
| POULET ROUGE FERMIER | All natural, free range half chicken breast brined with honey and herbs. Roasted with spring vegetables, candied walnuts, crème fraîche and reduced chicken jus. |
23.00 |
| FILET | Grilled center cut beef filet with Parma Prosciutto, asparagus, sage beurre blanc and a crispy potato cake. Finished with Parmigiano-Reggiano. |
33.00 |
| ONAGA SNAPPER | Pan seared with caramelized butternut squash, crispy prosciutto and a white wine squash nage. Topped with orange segments, apples and micro sprouts. |
32.00 |
| PORK CHOP | Twelve ounce center cut loin chop, herb encrusted and seared with a dry vermouth glaze. Served with a medley of roasted new potatoes, asparagus, apple smoked bacon, garlic and shiitakes. |
24.00 |
| VEAL LOIN | Seared and served with spring peas, Scott’s Kentucky country ham, mushrooms and a fettuccini nest with red wine sauce. |
32.00 |
| LOBSTER CAMPANELLE | Lobster tails tossed with campanelle pasta, Nicoise olives, bacon, sun-dried-tomatoes, jalapanos, broccoli rabe and tomato concasse in a rosemary shallot olive oil. Topped with Parmigiano Reggiano. |
25.00 |
| POTATO GRATIN | Layers of potatoes, wild mushrooms and thyme topped with goat cheese. Accompanied by grilled vegetables with mixed wild greens in a nutty vinaigrette and a pepper currant relish. |
16.00 |
| JACK'S BURGER | Mr. Fry's famous fare from a Highlands landmark. Served with fries, caramelized onions, lettuce, pickle and tomato. Available with Swiss, cheddar or bacon. |
9.25 |
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A service charge of 18% will be added to parties
of 5 or more requesting separate checks. A $4.00 charge will be applied to split entrees. Menus may be tailored for special occasions. |
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| Site questions: webmaster@jackfrys.com |
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