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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
Yorkshire Pudding
Seared beef tenderloin, roasted heirloom carrots, and braised celery in a mushroom demi-glace atop a rich eggy dough.
$21
Scallop Crudo
Meyer lemons, blood oranges, pickled Fresno chiles, olive oil, mint, and chives.
$18
Gluten free
Spicy Fried Oysters
Breaded and seasoned oysters, Weisenberger grits, country ham beurre blanc, and green onions.
$19
Mild
Whipped Ricotta
Toasted and 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
Blue Cheese Salad
Leaf lettuce, shaved radish, charred spring onion, applewood smoked bacon and parsley tossed in a Gorgonzola dulce vinaigrette
$13
Gluten free
Baby Kale Salad
Shaved honey crisp apples and roasted fall squash in a maple apple cider vinaigrette with spiced pepitas.
$13
Vegan
Gluten free
Dairy 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
New York Strip
Pan-seared over tallow-poached fingerling potato hash and wilted baby kale with gorgonzola cream sauce and crispy onions.
$62
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
Orecchiette
Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.
$36
Vegetarian
Proteins
Salmon (6oz)$18
Chicken$8
Scallop (1)$10
Bourbon-Braised Short Rib
Over whipped goat cheese mashed potatoes, broccolini, sorghum bacon jam, and crispy tobacco onions.
$53
Poulet Rouge
Honey-brined semi-boneless half chicken with roasted garlic, Brussels
and heirloom carrots over a creamy rutabaga purée, finished with walnut parmesan crema.
$39
Gluten free
Salmon*
Pistachio-encrusted Pacific salmon atop risotto and sautéed spinach, finished with tomato-chive beurre blanc.
$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.
$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, fried egg, or bacon jam for $2.
$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
Executive Sous Chef
KYLE THOMAS
Sous Chef
SCOTT FINN
Pastry Chef
AMY ROBERTS
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