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The best night in town
JACK FRY'S
APPETIZERS
Escargots
Broiled in garlic butter, finished with croutons and Parmigiano-Reggiano.
$17
Veal Meatballs
Muscadine grape glazed veal and pork meatballs over caramelized onion peperonata and creamy polenta season with piment d’Espelette.
$19
Spicy Fried Oysters
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.
$19
Mild
Heirloom Tomatoes
Carrot and scallion latkes with local heirloom tomatoes over green goddess pesto finished with arugula, IPA vinegar, tangerine oil, and sunflower brittle.
$18
Vegetarian
Burrata En Croûte
Baked in crispy puff pastry served with Fresno pepper jam, macerated stone fruit, and Chablis infused honey.
$18
Vegetarian
Shrimp & Grits
Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan cheese.
$19
SALADS
Beet & Burrata Salad
Roasted red and golden beets, shaved candy striped beets, pine nuts, burrata and micro basil with a honey lemon balsamic vinaigrette.
$13
Gluten free
Vegetarian
Blue Cheese Salad
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon and parsley tossed in a Gorgonzola dulce vinaigrette
$13
Gluten free
Caesar Salad
Romaine lettuce in a creamy black pepper-parmesan dressing, finished with hazelnut gremolata, croutons, and crispy capers.
$13
Brie Salad
Bibb lettuce in Dijon vinaigrette, topped with melted brie and almonds.
$13
Gluten free
Vegetarian
ENTREES
Cioppino
Lobster claw and market fish in a rich tomato, white wine, fennel-infused shellfish broth with Laudemio olive oil, micro basil and grilled Blue Dog baguette toast points.
$43
Bourbon-Braised Short Rib
Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.
$53
Chilean Sea Bass
Pan-seared over creamy Tuscan white beans with sundried tomatoes, roasted garlic, rapini, and leeks.
$53
Beef Filet*
Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto.
$68
Roasted Chicken
Gerber Farms chicken wrapped in Italian ham with asparagus, fava beans, peas, and Frondosa Farms mushrooms over Fontina fondue and topped with a lemon garlic crumble.
$38
Salmon*
Pistachio-encrusted Pacific salmon atop risotto and sautéed spinach, finished with tomato-chive beurre blanc.
$40
Gluten free
Pork Chop*
Herbed breadcrumb-encrusted bone-in loin chop with asparagus and a compote of new potatoes, smoked bacon, roasted garlic and mushrooms in a rosemary-vermouth glace.
$43
Seafood Linguini
Shrimp, clams, and bay scallops tossed in a white wine cream sauce with prosciutto, leeks, garlic, and arugula finished with Grana Padano and fresh chervil.
$42
Lamb Chops*
Frenched and grilled, served with caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter.
$66
Gluten free
Jack's Burger*
Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and Habagardill pickles on brioche, served with fries. Available with cheddar or Swiss.
Add brie, blue cheese, or pepper-jack cheese for $1.50. Add bacon or fried egg for $2. Add bacon jam or Pimento cheese for $3.
$21
DESSERTS
Almond Chocolate Mousse
Espresso crème anglaise with a chocolate almond crisp.
$11
Banoffee Pie
Sliced bananas atop soft hazelnut toffee in a Biscoff cookie crust, finished with whipped crème fraiche.
$11
Vegetarian
Créme Caramel
Caramelized vanilla custard and caramel sauce.
$11
Gluten free
Vegetarian
Peach Cheesecake
Sour cream biscuit crust, macerated peaches and peach curd
$11
Vegetarian
Bourbon Pecan Olive Oil Cake
Olive cake drizzled with chocolate ganache, bourbon caramel, and bourbon-smoked sea salt.
$11
Vegetarian
Cobbler
Seasonal fruit, biscuit topping, and vanilla ice cream.
$11
Vegetarian
Ice Cream
Toasted marshmallow ice cream with caramel swirl and chocolate stracciatella. Provided exclusively to Jack Fry's by local maker Louisville Cream.
$9
Gluten free
Vegetarian
Sorbet
Rotating flavor
$9
Gluten free
Vegan
*Consuming raw or undercooked foods may increase the risk of food-borne illness.
PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES.
A charge of $5 will be applied to all split entrées.
Menu subject to change during special events.
Executive Chef
DUNCAN WILLIAMS
Chef de Cuisine
CHRISTIAN JOHNSTON
Sous Chef
SCOTT FINN
Pastry Chef
KYLE THOMAS
Pastry Chef
AMY ROBERTS
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