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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
Seared Scallops
Pan-seared and served with bourbon sorghum bacon jam, pickled Fresno chillis, fine herbs, and mint.
$21
Carpaccio
Shaved beef tenderloin, capers, olive oil, black pepper, Díjon crema and fingerling potato chips.
$19
Gluten free
Spicy Fried Oysters
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.
$19
Mild
Whipped Ricotta
Topped with hazelnuts, Mission figs, bourbon-smoked black pepper, honey, and pomegranate molasses with Blue Dog Bakery cranberry walnut bread
$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
Spring Salad
Gem lettuce, English cucumber, radish, asparagus tips, and pickled shallots in a champagne vinaigrette.
$13
Gluten free
Dairy free
Vegan
Beet & Blue Cheese
Roasted red beets, Gorgonzola crumbles, and spring mix greens in a sherry vinegar reduction with spiced candied pecans.
$13
Gluten free
Vegetarian
Romaine Salad
Creamy Parmesan dressing, bourbon-smoked black pepper, and crushed pine nuts with a garlic pecorino brioche crumble.
$13
Vegetarian
Brie Salad
Bibb lettuce in Dijon vinaigrette, topped with melted brie and almonds.
$13
Gluten free
Vegetarian
ENTREES
Pork Tenderloin
Pan-seared Berkshire tenderloin, baby cauliflower, Swiss chard, toasted couscous, and cherry tomatoes over a wild ramp aioli, tangerine oil, and sherry gastrique, topped with crispy shallots.
$42
Cioppino
Lobster claw and market fish in a rich tomato, white wine, fennel-infused shellfish broth with potatoes, Laudemio olive oil and grilled Blue Dog baguette toast points.
$46
Gnocchi
Sautéed in brown butter, tossed with fava beans, English peas and asparagus, in a Meyer lemon pesto, with tarragon and Grana Padano.
$39
Vegetarian
Bourbon-Braised Short Rib
Whipped goat cheese mashed potatoes, broccoli, sorghum bacon jam, and crispy tobacco onions.
$53
Salmon*
Pistachio-encrusted Pacific salmon atop risotto and sautéed spinach, finished with tomato-chive beurre blanc.
$40
Gluten free
Chablis Poulet
Freebird Farms semi-boneless chicken breast with a spring vegetable medley and an herbed poulet jus.
$40
Gluten free
Beef Filet*
Grilled tenderloin, asparagus, and crispy potatoes topped with sage beurre blanc, Parmigiano-Reggiano, and prosciutto.
$71
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
Lamb Chops*
Frenched and grilled, served with caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter.
$69
Gluten free
Jack's Burger*
Eight ounce USDA prime beef patty with caramelized onions, lettuce, tomato, and house pickles on brioche, served with fries. Available with cheddar or Swiss.
Add brie, blue cheese, or pepper-jack cheese, bacon, fried egg, or bacon jam $1.50.
$21
DESSERTS
Chocolate Raspberry Truffle Cake
Dark chocolate flourless cake, Framboise macerated raspberries, chocolate ganache, raspberry coulis
$11
Gluten free
Banoffee Pie
Sliced bananas, soft hazelnut toffee, Biscoff cookie crust, whipped crème fraiche
$11
Vegetarian
Créme Caramel
Caramelized vanilla custard and caramel sauce.
$11
Gluten free
Vegetarian
Spanish Cheesecake
Caramelized crustless cheesecake, apple crumble, Huber’s apple cider caramel
$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.
20% Gratuity added to parties of 5 or more.
Menu subject to change during special events.
Executive Chef
DUNCAN WILLIAMS
Executive Sous Chef
KYLE THOMAS
Sous Chef
SCOTT FINN
Pastry Chef
AMY ROBERTS
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